This cake is a rich, chocolatey hazelnut celebration in your mouth! As if the chocolate cake wasn’t decadent enough, it’s smothered in the most delicious chocolate hazelnut buttercream and loads of colorful sprinkles. YUUUUM.
Every year Jason has a special dessert request for his birthday. He takes these requests VERY seriously. I mean, he starts brainstorming and weighing his option months in advance. This husband of mine loves his desserts! For his big 3-0 this year he requested this chocolate hazelnut cake and we both quickly determined it’s a keeper!
Chocolate Hazelnut Birthday Cake
Ingredients
Dry Ingredients
- 3 cups flour, gluten free
- 1 1/2 cup sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 cup light brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3 eggs
- 1 1/3 cup unsweetened almond milk (or milk of your choice)
- 3/4 cup vegetable oil
- 1/2 cup plain whole milk Greek yogurt
- 1/2 cup brewed coffee, cooled
- 2 tsp vanilla extract
Chocolate Hazelnut Buttercream
- 1 cup unsalted butter, softened
- 1/2 cup chocolate hazelnut spread
- 2 cup powdered sugar
Instructions
Cake Instructions
- Preheat oven to 350° and grease two 8" round pans.
- In large mixing bowl, whisk together all dry ingredients.
- Using your stand mixer, combine all wet ingredients, then slowly add dry mixture until all ingredients are well incorporated.
- Separate batter into your two greased cake pans and bake for 30 minutes.
Frosting Instructions
- Using your stand mixer, whip butter on medium-high speed until the color turns a pale yellow (about 4-5 minutes).
- Add chocolate hazelnut spread and continue to beat on medium-high speed.
- Once chocolate hazelnut and butter have combined, slowly add powdered sugar until all ingredients are combined.
- Once cake is completely cooled, add frosting… and lots of sprinkles! 🙂