Hazelnut Nutcracker Cake Recipe

Rating: 4.5 out of 5 from 2 reviews

A festive and enchanting brown sugar nutmeg cake adorned with a rich hazelnut praline buttercream and elegant swag piping, perfect for holiday celebrations. This recipe by Tessa Huff is a showstopper!

• Author: Tessa Huff
• Yield: One 8″ Round Cake (3 layers)
• Category: Dessert
• Cuisine: Cake

Ingredients

For the Brown Sugar Nutmeg Cake:

• 3 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon freshly grated nutmeg
• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) packed brown sugar
• 1 cup (200g) granulated sugar
• 1 ½ teaspoons vanilla bean paste or vanilla extract
• 4 large eggs
• 1 large egg yolk
• ⅓ cup (80ml) canola oil
• 1 ⅓ cup (320ml) whole milk

For the Hazelnut Praline:

• 1 cup (200g) granulated sugar
• ⅓ cup (80ml) water
• Pinch of cream of tartar
• ¾ cup (90g) toasted hazelnuts, roughly chopped
• ½ teaspoon cinnamon
• Pinch salt

For the Hazelnut Buttercream (Swiss Meringue Buttercream Base):

• 1 cup (approx. 150g) praline powder (from the prepared hazelnut praline)
• 6 large egg whites
• 2 cups (400g) granulated sugar
• 3 cups (678g) unsalted butter, softened and cut into pieces
• 2 teaspoons vanilla extract

Instructions

Make the Brown Sugar Nutmeg Cake:

1. Pre-heat your oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, ensuring an even coating to prevent sticking. Set the prepared pans aside.
2. In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, salt, cinnamon, and freshly grated nutmeg. Whisk until all dry ingredients are well combined and uniform. Set this dry mixture aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, packed brown sugar, and granulated sugar on medium speed. Beat for 2 to 3 minutes, or until the mixture is light, fluffy, and pale in color. Reduce the mixer speed to medium-low and mix in the vanilla bean paste or vanilla extract. Add the large eggs and the additional egg yolk one at a time, mixing well after each addition until fully incorporated. Finally, pour in the canola oil and mix until just combined. If the batter appears to curdle or separate at this stage, add about ½ cup of the reserved flour mixture and mix until smooth to bring it back together.
4. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are well-mixed. Add the dry flour mixture to the wet ingredients in two batches, alternating with the whole milk. Begin and end with the flour mixture. Mix on medium speed for no more than 30 seconds after the last addition, or until the batter is just smooth and fully combined. Be careful not to overmix, as this can lead to a tough cake.
5. Evenly divide the cake batter among the three prepared 8-inch cake pans. Bake for 24 to 26 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean, with no wet batter clinging to it. Cool the cakes on a wire rack for 10 to 20 minutes before carefully inverting them and removing them from their pans. Allow the cake layers to cool completely to room temperature before attempting to fill and frost them; warm cakes will melt your buttercream.

Make the Hazelnut Praline:

1. In a heavy-bottomed saucepan, combine the granulated sugar, water, and a pinch of cream of tartar. Heat the mixture over high heat, stirring gently until the sugar completely dissolves. Once dissolved, bring the sugar syrup to a rolling boil. Continue to cook the sugar mixture without stirring, swirling the pan occasionally, until it reaches a beautiful medium amber color, much like a rich caramel sauce. This stage requires careful attention to avoid burning. Immediately remove the saucepan from the heat once the desired color is achieved.
2. Working quickly and with extreme caution (the caramel will be very hot and sticky!), immediately stir in the toasted hazelnuts, cinnamon, and a pinch of salt. Ensure the hazelnuts are evenly coated. Quickly and carefully pour and spread the hot praline mixture thinly and evenly onto a silicone baking mat or a piece of parchment paper. Allow the praline to cool completely and harden at room temperature. This will take some time, so patience is key.
3. Once the praline is fully cooled and brittle, break it into smaller, manageable pieces that will fit comfortably into the bowl of a food processor. Process the praline until it forms a fine powder. This powder is key to infusing your buttercream with intense hazelnut flavor. Set aside 1 cup of this praline powder for the buttercream recipe and reserve any extra for garnishing the cake or for a delightful snack.

Make the Hazelnut Buttercream (Swiss Meringue Buttercream Base):

1. In a clean, heatproof bowl of an electric mixer (ideally a stand mixer), place the large egg whites and granulated sugar. Gently whisk them together by hand until they are just combined.
2. To create a double-boiler, place the mixing bowl over a saucepan containing about an inch or two of simmering water, ensuring the bottom of the bowl does not touch the water. Continuously whisk the egg white and sugar mixture over the simmering water until it registers a temperature of 160°F (71°C) on a reliable candy thermometer. This crucial step pasteurizes the egg whites and fully dissolves the sugar, preventing a gritty buttercream. Carefully remove the bowl from the heat.
3. Attach the bowl to your stand mixer and, using the whisk attachment, whip the egg white mixture on high speed for 8 to 10 minutes. Continue whipping until it forms stiff, glossy peaks and the outside of the mixing bowl has returned to room temperature. This process creates a stable, voluminous meringue, which is the foundation of your silky buttercream.
4. Switch from the whisk attachment to the paddle attachment. With the mixer running on low speed, gradually add the softened unsalted butter, a couple of tablespoons at a time, allowing each addition to incorporate before adding more. Continue mixing until all the butter is added and the buttercream comes together. It may look curdled or separated at first – this is normal! Continue mixing; it will eventually smooth out into a cohesive, creamy consistency.
5. Add the vanilla extract. Increase the mixer speed to medium and whip the buttercream for about 3 to 5 minutes, until it becomes wonderfully silky smooth, light, and airy.
6. Carefully remove 2 ½ cups of this plain Swiss meringue buttercream and gently fold in the 1 cup of prepared hazelnut praline powder until it is evenly distributed and the buttercream is thoroughly flavored. This praline-infused buttercream will be used for the filling and crumb coat. Reserve the remaining plain buttercream for the final frosting and intricate decoration.

Assemble and Decorate the Cake:

1. Place one fully cooled cake layer onto a cake board or your chosen serving dish. Using an offset spatula, spread approximately 1 cup of the hazelnut praline buttercream evenly over the top of this first layer, extending to the edges.
2. Carefully place the second cake layer on top and repeat the process of spreading another cup of praline buttercream. Position the final cake layer on top. Apply a thin, even layer of the remaining hazelnut praline buttercream all over the top and sides of the cake – this is your “crumb coat,” essential for sealing in any loose crumbs and creating a smooth canvas. Chill the cake in the refrigerator for about 15 minutes to allow the crumb coat to set firm.
3. Once the crumb coat is chilled and firm, if desired, tint the reserved plain buttercream to your chosen festive color. A soft “sugared plum purple” or a delicate pastel shade works beautifully for a Nutcracker theme. Place a generous dollop of this tinted buttercream on top of the chilled cake. Use an offset spatula to spread it smoothly and evenly over the top and down the sides, creating your final, pristine coat.
4. For the elegant swag decoration, gently score the sides of the cake with the clean edge of an icing smoother or the side of a spatula to create subtle vertical lines. Space these marks approximately 2 to 3 inches apart, all around the circumference of the cake.
5. Prepare a piping bag fitted with a medium star tip (such as a Wilton 1B tip) and fill it with the tinted buttercream. Starting at the bottom edge of the cake, pipe large, graceful swags around the cake. Ensure that the tops of these swags begin and end precisely at the vertical marks you scored. Continue this pattern upwards, piping rows of swags, overlapping slightly, until the entire side of the cake is covered. This creates a beautiful, ruffled effect reminiscent of a delicate ballet tutu.
6. For a truly whimsical and festive finish, consider topping your magnificent Hazelnut Nutcracker Cake with delightful Nutcracker-themed paper toppers or other holiday ornaments.
7. Serve this exquisite Hazelnut Nutcracker Cake at room temperature for optimal flavor and texture; the buttercream will be perfectly creamy. Any leftovers should be refrigerated in an airtight container for up to 3-4 days to maintain freshness. Bring to room temperature before serving for the best experience.