This Hazelnut Cake with Salted Caramel Buttercream Frosting is a celebration of rich, indulgent flavors and luxurious textures.

The moist, nutty cake layers are perfectly complemented by the velvety, buttery frosting, with a hint of salted caramel that balances sweetness with a touch of sophistication. Every bite is a harmonious blend of crunch, creaminess, and warmth, making it an irresistible treat for any occasion.

With just under two hours from start to finish, including a quick chill to set the frosting, this recipe is surprisingly approachable for such a show-stopping dessert.

The aroma of toasted hazelnuts and caramel will fill your kitchen, creating a cozy, inviting atmosphere that’s as delightful as the cake itself. Perfect for sharing or savoring solo, this dessert is sure to leave a lasting impression.

Ingredients for Hazelnut Cake with Salted Caramel Buttercream Frosting

For the Hazelnut Cake:
1¾ cups (8¾ oz/247 g) all-purpose flour
½ cup (2 oz/57 g) hazelnut flour (or substitute almond flour for a different nutty flavor)
2¼ teaspoons baking powder
¾ teaspoon salt
¾ cup (6 oz/170 g) butter, softened (unsalted preferred)
1½ cups (12 oz/340 g) granulated sugar
3 large eggs, at room temperature
1½ teaspoons vanilla extract
1 cup (8 fl oz/240 ml) whole milk (or substitute with buttermilk for added moisture)
For the Frosting:
1 recipe Salted Caramel Buttercream (prepare in advance or use store-bought for convenience)

Step-by-Step Instructions

Preheat the oven: Set your oven to 350°F (180°C). Butter and line three 6-inch round cake pans with parchment paper. Set aside.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, hazelnut flour, baking powder, and salt until well combined.
Cream butter and sugar: In a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract until fully incorporated.
Combine wet and dry ingredients: Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix just until everything is evenly combined—do not overmix.
Divide and bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean.
Cool the cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
Prepare for decorating: Trim any domed tops off the cake layers to ensure even stacking.
Assemble the cake: Place the first layer on a serving plate and spread ¾ cup of salted caramel buttercream evenly over the top. Repeat with the second layer. Top with the third layer.
Crumb coat: Cover the entire cake with a thin layer of frosting to create a crumb coat. Refrigerate for 30 minutes to set.
Frost the cake: Use the remaining buttercream to frost the top and sides of the cake until fully covered.
Serve or store: Serve immediately, or store at room temperature (covered) for up to 2 days. For longer storage, refrigerate in an airtight container for up to 3 days.

Perfect Pairings: Sauce and Topping Ideas

Elevate your Hazelnut Cake by drizzling it with extra salted caramel sauce for a decadent finish. For a contrasting flavor, try a dollop of whipped cream or a sprinkle of chopped toasted hazelnuts. If you’re feeling adventurous, a light dusting of cocoa powder or a side of vanilla ice cream can add a delightful twist.

Smart Storage: Keeping Your Cake Fresh

Store your cake at room temperature for up to 2 days, covered with a cake dome or plastic wrap. For longer storage, refrigerate it in an airtight container for up to 3 days. Before serving, let it sit at room temperature for 30 minutes to restore its soft texture. Avoid freezing the frosted cake, as the buttercream may lose its smooth consistency.

Time-Saving Tips for Busy Bakers

To save time, prepare the salted caramel buttercream a day ahead and store it in the fridge. Bring it to room temperature and re-whip before frosting. You can also bake the cake layers in advance, wrap them tightly in plastic wrap, and freeze for up to a week. Thaw at room temperature before assembling and decorating.

Equipment Guidance: Tools for Success

For even baking, use 6-inch round cake pans with parchment paper liners. A stand mixer or handheld electric mixer is essential for achieving light and fluffy buttercream. A cake turntable and offset spatula will make frosting the cake easier and more professional-looking.

Recipe Variations: Customize Your Creation

Swap hazelnut flour for almond flour for a nutty twist, or add a layer of chocolate ganache between the cake layers for extra richness. For a lighter option, replace the buttercream with a cream cheese frosting. If you’re gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.