Description
This orange hazelnut cake is rich, moist, and packed with nutty flavor and citrus brightness. Perfect for holidays or afternoon coffee.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (90g) finely ground hazelnuts (or hazelnut meal)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 cup (240ml) buttermilk
- 1 ½ cups (360ml) heavy cream
- ½ cup (120g) cream cheese, softened
- ⅓ cup (40g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp orange zest
- ½ cup (80g) diced mandarin orange segments (fresh or canned)
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 tbsp orange zest
- 2 tbsp orange juice
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1–2 tbsp heavy cream, for texture
- Toasted chopped hazelnuts for decoration
- Orange zest curls or candied orange peel for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat softened butter with granulated sugar and brown sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and orange zest.
- Add dry ingredients in three additions, alternating with buttermilk. Mix just until combined.
- Divide batter among prepared pans and bake for 22 to 25 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, orange zest, and vanilla extract. Mix until blended.
- In another bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture along with mandarin orange segments. Chill.
- In a large bowl, beat softened butter until smooth. Gradually add powdered sugar, mixing on low. Add orange zest, orange juice, vanilla extract, and a pinch of salt. Beat until fluffy.
- Place one cooled cake layer on a serving plate. Spread half of the orange cream filling over it. Add second layer and remaining filling. Top with third layer.
- Apply a thin crumb coat of orange buttercream over the cake. Frost fully with remaining buttercream.
- Sprinkle toasted chopped hazelnuts around the top edge. Garnish with orange zest curls or candied orange peel.
Notes
- Store leftovers in an airtight container.
- Best enjoyed within three days.
- Use fresh oranges for the best flavor.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 759 calories
- Sugar: 45 grams
- Sodium: 300 milligrams
- Fat: 39 grams
- Saturated Fat: 23 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 98 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 110 milligrams
Keywords: Orange Hazelnut Cake, dessert, cake, holiday cake