Prepare to fall in love with this exquisite Hazelnut Cake with Salted Caramel Sauce, a creation by Zainab from Blahnik Baker. This delightful dessert is an absolute dream for any cake enthusiast, offering a perfect blend of rich flavors and tempting textures.

Ultimate Hazelnut Butter Cake with Irresistible Salted Caramel Sauce

Hello, wonderful bakers and dessert lovers! I’m Zainab, the culinary voice behind the Blahnik Baker blog, and I couldn’t be more thrilled to be stepping in as a guest poster for the incredible Julie of This Gal Cooks today. While Julie is off enjoying a well-deserved vacation – and believe me, she truly earns every moment of relaxation with all her hard work – I’m here to share a recipe that is very close to my heart. Julie has been an amazing friend and a phenomenal mentor since I started my blogging journey a few months after hers. Much of what I’ve learned and grown to appreciate in the food blogging world, I owe to her immense kindness and generosity. So, when she invited me to share something special with all of you while she was frolicking in the beautiful Carolinas, I knew exactly what I had to bring: a show-stopping cake!

But before we dive headfirst into the luxurious details of this indulgent hazelnut butter cake, bathed in a luscious salted caramel sauce, let me share a little bit about myself and the deep affection I hold for baking. I call the (often very, very cold!) Upstate New York home. In this chilly climate, there’s nothing quite like the warmth of an oven and the comforting aroma of a freshly baked cake to chase away the cold. I find immense joy in baking cakes not just to stay warm, but also to share with my cherished friends and family. However, that’s not the sole reason for my baking obsession. Another significant motivation is my ever-expanding collection of cake stands! Some might say (and by “some,” I mean my loving husband, *cough cough*) that I might have a slight problem, but I simply believe I have an impeccable eye for beautiful things, especially when they perfectly frame a delicious creation!

The Inspiration: A Cake Stand and a Special Occasion

Just a few weeks ago, during our return trip from a memorable road trip to Washington D.C., I stumbled upon the most charming lime green cake plate. It was love at first sight, and I’ve been eagerly anticipating the perfect occasion to feature it. Today, for this very special guest post for This Gal Cooks, felt like the ideal moment. After all, This Gal Cooks readers are nothing short of fabulous, and they deserve a cake presented with equal flair!

Naturally, for such a wonderful audience, I simply had to craft an extra-special cake. This hazelnut butter cake, generously adorned with a glistening salted caramel sauce, is my heartfelt ode to cakes that are truly simple, incredibly moist, profoundly delicious, and wonderfully nutty. What makes this cake so unique is its rich base, skillfully made with a delectable mixture of finely ground blanched hazelnuts, creamy butter, and fresh eggs. The batter itself is surprisingly straightforward, a “no liquids” recipe that magically yields an exceptionally fluffy and aromatic cake. Before baking, a delicate sprinkle of raw sugar creates a glorious top crust that’s both wonderfully crusty and delightfully crunchy. To crown this masterpiece, a deep amber sea salt caramel sauce is generously drizzled – or, if you’re like me, lovingly flooded! – over the top, achieving that perfect, harmonious balance between sweet and salty that makes every bite an absolute pleasure.

One of the many charms of this hazelnut cake is its effortless preparation. Being a single-layer cake, it’s remarkably easy to put together, making it the ideal dessert for an intimate dinner party with close friends. Should you be hosting a larger gathering, the recipe is easily scalable, ensuring there’s enough deliciousness to go around for a bigger crowd without compromising on quality or flavor.

Why This Hazelnut Cake Stands Out: A Symphony of Flavors and Textures

The magic of this particular hazelnut cake lies in its thoughtful construction and the synergy of its core ingredients. Hazelnuts, with their distinctively sweet, slightly earthy, and buttery notes, are the true stars here. When blanched and finely ground, they integrate seamlessly into the batter, imparting a delicate nuttiness that is both sophisticated and comforting. This method ensures a consistently moist crumb, elevating the cake beyond a simple butter cake into something truly special.

The absence of additional liquids in the cake batter might seem unusual, but it’s precisely this characteristic that contributes to the cake’s incredibly tender and fluffy texture. It allows the rich flavors of the butter and hazelnuts to shine through, creating an aromatic experience that entices you even before the first bite. The raw sugar sprinkle on top isn’t just for aesthetics; it caramelizes beautifully during baking, forming a delightfully crisp and sugary crust that contrasts wonderfully with the soft interior.

The Art of Salted Caramel: A Culinary Delight

And then there’s the salted caramel sauce – the magnificent crown jewel of this dessert. Salted caramel isn’t just a trend; it’s a testament to the culinary brilliance of combining contrasting flavors to create a harmonious whole. The deep, rich, and slightly bitter notes of caramelized sugar are perfectly balanced by the luscious cream and butter, while a generous sprinkle of flaky sea salt cuts through the sweetness, awakening the palate and leaving you craving more. This particular sauce, with its deep amber hue, is not only visually stunning but also incredibly easy to make, transforming simple ingredients into a gourmet topping that truly elevates the cake.

Whether you’re an experienced baker or just starting your journey, this recipe is designed for success. The straightforward steps, combined with the inherently forgiving nature of a single-layer cake, make it a rewarding project. The result is a dessert that looks impressive, tastes divine, and is sure to earn you rave reviews from anyone lucky enough to try it. It’s more than just a cake; it’s an experience, a moment of sweet indulgence that brings people together.

Recipe: Hazelnut Cake with Salted Caramel Sauce

Ingredients

For the Cake:

• ½ cup blanched hazelnuts
• 1 cup granulated sugar, divided
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened at room temperature
• 3 large eggs, room temperature
• 1 tablespoon granulated sugar (for sprinkling)

For Salted Caramel Sauce:

• ¾ cup granulated sugar
• 1 tablespoon light corn syrup
• 2 tablespoons water
• ¾ cup heavy cream
• 1 tablespoon unsalted butter
• ½ tablespoon flaky sea salt

Instructions

For the Cake:

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare an 8-inch baking pan by greasing it thoroughly and lining the bottom with a parchment paper circle. Grease the parchment paper as well.
2. In the bowl of a food processor, finely process the blanched hazelnuts along with 1 tablespoon of granulated sugar until the nuts are finely ground. Reserve 2 tablespoons of this nut mixture for later.
3. In a medium bowl, whisk together the remaining nut mixture, all-purpose flour, baking powder, and salt. Set this dry ingredient mixture aside.
4. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened unsalted butter with the remaining granulated sugar (from the 1 cup, excluding the 1 tablespoon used with hazelnuts) until the mixture is light and fluffy. This typically takes about 3 minutes on medium speed.
5. Add the large eggs to the butter mixture, one at a time, beating well after each addition until fully blended. Remember to scrape down the sides of the bowl as needed to ensure everything is incorporated.
6. Reduce the mixer speed to low. Gradually add the dry ingredients (from step 3) in two additions, mixing only until just combined. Be careful not to overmix the batter.
7. Spoon the cake batter evenly into the prepared 8-inch pan. Sprinkle the reserved 2 tablespoons of nut mixture over the batter, followed by the additional 1 tablespoon of granulated sugar (for sprinkling).
8. Bake for approximately 30-35 minutes, or until the cake turns a beautiful golden brown and a cake tester (like a toothpick or thin skewer) inserted into the center comes out clean.
9. Transfer the baked cake to a wire cooling rack and allow it to cool in the pan for 10 minutes before carefully inverting it onto the rack to cool completely.

To make Salted Caramel Sauce:

1. In a medium saucepan, combine 2 tablespoons of water, ¾ cup granulated sugar, and 1 tablespoon of light corn syrup. Place the saucepan over medium-high heat and stir constantly until the sugar completely dissolves.
2. Once the mixture begins to boil, stop stirring. Allow it to boil for 8-10 minutes, swirling the pan occasionally, until the mixture transforms into a deep amber color. Keep a close eye on it, as caramel can burn quickly.
3. Carefully remove the saucepan from the heat. Slowly and cautiously, pour the heavy cream into the hot sugar mixture. Be aware that the mixture will bubble up vigorously, so stand back.
4. Return the saucepan to medium heat and stir occasionally until the sauce becomes smooth, which should take about 2 minutes.
5. Remove the saucepan from the heat once more. Stir in the 1 tablespoon of unsalted butter and ½ tablespoon of flaky sea salt until they are fully incorporated and the sauce is smooth.
6. Allow the salted caramel sauce to cool to a pourable temperature before drizzling generously over the completely cooled hazelnut cake.

Notes

This recipe has been thoughtfully adapted from a classic by Bon Appetit Magazine, ensuring a refined and delightful baking experience.

Thank you so much for allowing me to share this special recipe and a little piece of my baking world with you today. I genuinely hope you’ll find this Hazelnut Cake with Salted Caramel Sauce as delightful to bake and eat as I do. Please do stop over at Blahnik Baker at some point to say “Hi” – I’d love to connect with you!