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Hazelnut Orange Cake with Cream Filling and Buttercream Recipe

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  • Author: admin
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Hazelnut Orange Cake is a moist, flavorful dessert featuring a delicate nutty cake infused with bright orange zest and layered with a luscious orange cream filling and tangy orange buttercream. Toasted hazelnuts and vibrant orange curls provide an elegant, festive finish, making this cake perfect for celebrations or sophisticated gatherings.

Ingredients

Scale

For the Hazelnut Cake:

  • 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

For the Orange Cream Filling:

  • 1 ½ cups (360ml) heavy cream
  • ½ cup (120g) cream cheese, softened
  • â…“ cup (40g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
  • ½ cup (80g) diced mandarin orange segments (fresh or canned)

For the Orange Buttercream:

  • 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

For Decoration:

  • Toasted chopped hazelnuts
  • Orange zest curls or candied orange peel

Instructions

  1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper to ensure the cakes don’t stick and bake evenly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, ground hazelnuts, baking powder, baking soda, salt, and ground cinnamon until well combined.
  3. Cream Butter and Sugars: Using a stand or hand mixer on medium-high speed, beat the softened butter with granulated sugar and brown sugar for 3 to 4 minutes until the mixture is pale and fluffy.
  4. Add Eggs and Flavorings: Incorporate the eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract and orange zest until blended.
  5. Alternate Wet and Dry Ingredients: Add the dry ingredients in three parts, alternating with the buttermilk, beginning and finishing with the dry ingredients. Mix gently just until combined to avoid overmixing.
  6. Bake the Layers: Divide the batter evenly among the prepared pans. Smooth the tops with an offset spatula. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, transfer them to wire racks to cool completely before assembling.
  8. Make the Orange Cream Filling: Beat the cream cheese in a bowl until smooth. Add powdered sugar, orange zest, and vanilla, mixing well. In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream and diced mandarin orange segments into the cream cheese mixture. Chill until ready to use.
  9. Prepare the Orange Buttercream: Beat softened butter on high speed until creamy and smooth. Gradually add powdered sugar, mixing on low speed to combine. Add orange zest, orange juice, vanilla extract, and a pinch of salt. Beat until fluffy. Adjust texture with 1 to 2 tablespoons of heavy cream if necessary.
  10. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread half of the orange cream filling evenly over the layer. Add the second cake layer and spread the remaining filling. Top with the final cake layer.
  11. Frost the Cake: Apply a thin crumb coat of orange buttercream over the entire cake and chill briefly if needed. Then frost the cake lavishly with the remaining buttercream, smoothing or adding texture as desired.
  12. Decorate: Garnish the cake by sprinkling toasted chopped hazelnuts along the top edge and adding orange zest curls or candied orange peel for a vibrant and elegant finish.

Notes

  • Use room temperature eggs and butter to ensure a smooth batter.
  • For best texture, avoid overmixing once you add the dry ingredients.
  • If you don’t have buttermilk, you can substitute with milk plus 1 tablespoon lemon juice or vinegar per cup, let sit for 5 minutes.
  • Chilling the cake layers before assembly can make frosting easier and neater.
  • Store the assembled cake in the refrigerator; it’s best served slightly chilled.
  • Orange zest curls can be made by peeling thin strips of orange peel and twisting them, or use candied orange peel from the store.

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Find it online: https://cozycookingideas.com/hazelnut-orange-cake-with-cream-filling-and-buttercream-recipe/