Description
This orange hazelnut cake is rich, moist, and packed with nutty flavor and citrus brightness. Perfect for holidays or afternoon coffee, this cake features real orange zest and ground hazelnuts for a unique texture and deep flavor.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (90g) finely ground hazelnuts
- 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
- 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
- Toasted chopped hazelnuts
- Orange zest curls or candied orange peel
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 mixing bowl, beat the softened butter with granulated sugar and brown sugar for 3 to 4 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
- Add the dry ingredients in three additions, alternating with the buttermilk. Mix just until combined.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake for 22 to 25 minutes or until a toothpick comes out clean.
- Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar, orange zest, and vanilla extract, then mix. In a separate bowl, whip the heavy cream to stiff peaks and fold into the cream cheese mixture along with the diced mandarin orange segments. Chill until ready.
- In a large bowl, beat the 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 the surface. Add the second layer and spread the remaining filling. Top with the third layer.
- Apply a thin crumb coat of orange buttercream over the entire cake. Chill briefly if needed. Frost the cake fully with the remaining buttercream.
- Sprinkle toasted chopped hazelnuts around the top edge of the cake. Garnish with orange zest curls or candied orange peel.
Notes
- Use fresh mandarin orange segments for best flavor.
- Store the cake in the refrigerator if not consumed within a few days.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 759
- Sugar: 45 grams
- Sodium: 300 mg
- Fat: 39 grams
- Saturated Fat: 23 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 98 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 120 mg
Keywords: Orange Hazelnut Cake, Dessert, Cake, Holiday Cake