Hazelnut Orange Cake with Cream Filling and Buttercream Recipe

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If you’re ready to delight your taste buds with a show-stopping dessert, this Hazelnut Orange Cake with Cream Filling and Buttercream Recipe is an absolute must-try. Combining the nutty warmth of hazelnuts with the bright, zesty pop of fresh orange, it’s a layered cake that feels both cozy and refreshing. The luscious cream filling balances the rich textures, while the smooth orange buttercream brings everything together beautifully. Whether it’s a special occasion or just a day that deserves a little celebration, this cake will quickly become one of your favorite indulgences to bake and share.

Ingredients You’ll Need

The magic behind this Hazelnut Orange Cake with Cream Filling and Buttercream Recipe lies in its simple yet carefully chosen ingredients. Each one plays a key part in building the lovely flavors, tender crumb, and vibrant color that make this cake so irresistible.

• All-purpose flour: Provides structure for a tender crumb.
• Ground hazelnuts: Adds a nutty richness and lovely texture.
• Baking powder and baking soda: Essential for perfect rise and lightness.
• Salt and cinnamon: Enhance and deepen the flavors.
• Unsalted butter: For a creamy, moist base and rich flavor.
• Granulated sugar and brown sugar: Sweeten and add subtle caramel notes.
• Eggs: Bind everything together and add moisture.
• Vanilla extract and orange zest: Bring brightness and aroma.
• Buttermilk: Keeps the cake tender and adds a slight tanginess.
• Heavy cream and cream cheese: For a luscious, creamy filling.
• Powdered sugar: Sweetens the filling and buttercream smoothly.
• Mandarin orange segments: Provide fresh bursts of citrus flavor inside the filling.
• Orange juice: Enhances the buttercream’s orange flavor and adds moisture.
• Toasted chopped hazelnuts and orange zest curls: For the final decorative flourish.

How to Make Hazelnut Orange Cake with Cream Filling and Buttercream Recipe

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans and line them with parchment paper. This simple step ensures your Hazelnut Orange Cake with Cream Filling and Buttercream Recipe layers come out perfectly without sticking to the pans, making assembly a breeze.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, finely ground hazelnuts, baking powder, baking soda, salt, and cinnamon. This blend lays the foundation for a cake that is both spiced and delightfully nutty in every bite.

Step 3: Cream Butter and Sugars

Using a mixer, beat the softened butter with granulated and brown sugars until the mixture is light and fluffy. This step is essential to incorporate air that will help your cake rise beautifully while imparting a wonderful caramel undertone from the brown sugar.

Step 4: Add Eggs and Flavorings

One by one, add the eggs, beating well after each addition to create a smooth batter. Stir in the vanilla extract and freshly grated orange zest for a burst of warm, citrusy aroma that lifts the entire cake.

Step 5: Alternate Wet and Dry Ingredients

Incorporate the dry mixture into the wet ingredients alternately with the buttermilk, beginning and ending with the dry mixture. Mix gently just until combined to keep the crumb tender and avoid a dense cake.

Step 6: Bake the Layers

Divide the batter evenly among the pans, smooth the tops, and bake for 22 to 25 minutes. You’ll know the layers are done when a toothpick inserted in the center comes out clean, signaling a moist but fully cooked cake.

Step 7: Cool the Cakes

After baking, let the cakes cool in their pans for 10 minutes before turning them out onto wire racks. Cooling completely is crucial for the layers to set well and prevent any melting or slipping during assembly.

Step 8: Make the Orange Cream Filling

Whip cream cheese until smooth, add powdered sugar, orange zest, and vanilla, then beat well. Whip heavy cream to stiff peaks separately, then gently fold it into the cream cheese mixture along with diced mandarin oranges. Chill this filling until you’re ready to spread it, as the refreshing citrus pieces create delightful pockets of juice.

Step 9: Prepare the Orange Buttercream

Beat the softened butter until smooth, then gradually add powdered sugar. Stir in orange zest, fresh orange juice, vanilla, and a pinch of salt to balance flavors. If the consistency is too thick, a bit of heavy cream will make it perfectly smooth and spreadable for frosting.

Step 10: Assemble the Cake

Lay one cooled cake layer down, spread half of the luscious orange cream filling evenly on top, then place the second layer and repeat with the remaining filling. Cap with the third layer for a stunning triple-stack that looks as impressive as it tastes.

Step 11: Frost the Cake

Start with a thin crumb coat of the orange buttercream to seal in crumbs. Chill briefly if necessary, then frost the entire cake with the remaining buttercream. Whether you prefer a smooth finish or rustic texture, this step takes your Hazelnut Orange Cake with Cream Filling and Buttercream Recipe to the next level of deliciousness.

Step 12: Decorate

Sprinkle the top edge with toasted chopped hazelnuts and garnish with orange zest curls or candied orange peel. These final touches add crunch, visual appeal, and deepen the citrus and nut flavors that define this cake.

How to Serve Hazelnut Orange Cake with Cream Filling and Buttercream Recipe

Garnishes

For serving, consider adding a dusting of powdered sugar or a few extra mandarin segments on the side. These simple touches enhance the presentation and complement the flavors already layered in the cake.

Side Dishes

This cake shines on its own, but serving it alongside a light, fresh salad of mixed greens with citrus vinaigrette or a small scoop of vanilla bean ice cream can refresh the palate and round out your dessert experience.

Creative Ways to Present

Try slicing the Hazelnut Orange Cake with Cream Filling and Buttercream Recipe into elegant petite portions on individual dessert plates, adding a drizzle of orange syrup or honey for shine. Or, serve it alongside a cup of freshly brewed Earl Grey tea, whose subtle bergamot notes beautifully echo the orange zest in the cake.

Make Ahead and Storage

Storing Leftovers

Once assembled, store the cake in an airtight container in the refrigerator. The cream filling and buttercream stay fresh for up to four days, allowing you ample time to enjoy every slice without worry.

Freezing

You can freeze this cake by wrapping it tightly in plastic wrap and then foil to protect it from freezer burn. When frozen, it holds well for up to two months. Thaw overnight in the refrigerator before serving to preserve its delicate textures.

Reheating

Since this cake contains cream filling and buttercream, it’s best enjoyed chilled. If you prefer a softer texture, you can leave a slice at room temperature for 20 to 30 minutes before serving—but avoid microwaving, which may ruin the creamy layers.

FAQs

Can I substitute ground almonds for hazelnuts in this cake?

Absolutely! Ground almonds will work nicely and give a slightly different but equally delicious nutty flavor. Just keep the quantity the same for balance.

Is it necessary to use buttermilk?

Buttermilk helps tenderize the cake and adds a subtle tang that complements the orange zest. If you don’t have it on hand, you can substitute with milk mixed with a teaspoon of lemon juice or vinegar, left to sit for a few minutes.

Can I make this cake vegan or dairy-free?

This recipe relies on butter, cream, and cream cheese for its distinctive richness, so it would require careful substitutions like vegan butter, coconut-based creams, or plant-based cream cheese alternatives. Expect slight changes in texture and flavor, but it’s possible with experimentation.

How do I know when the cake layers are fully baked?

Insert a toothpick into the center of each cake layer; if it comes out clean or with just a few moist crumbs, the cakes are done. Avoid waiting too long, as over-baking can dry out the layers.

Can I make the cake ahead of time for a party?

Definitely! You can bake the layers a day or two in advance and refrigerate them well wrapped. Prepare the filling and buttercream the day you assemble for freshest results. This makes hosting much easier and stress-free.

Final Thoughts

There’s something wonderfully comforting and celebratory about this Hazelnut Orange Cake with Cream Filling and Buttercream Recipe. It’s a beautiful blend of textures and flavors that feels like a warm hug with a citrusy sparkle. I can’t recommend it enough for your next baking adventure — trust me, your friends and family will be asking for seconds and the recipe after just one bite!

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