As the holiday season approaches, the aroma of freshly baked goods begins to fill the air, instantly transporting me to cherished memories of family gatherings and festive cheer. This Hazelnut Nutcracker Cake is a delightful tribute to those special moments, featuring a rich brown sugar base infused with nutmeg and cinnamon. It’s not just a cake—it’s a showstopper, complete with creamy hazelnut praline buttercream that adds an indulgent touch. Plus, it’s perfect for those busy holiday nights, requiring relatively quick prep while impressing friends and family alike. Whether you’re hosting a festive soirée or simply indulging in some sweet self-care, this cake is a must-try. Are you ready to create some unforgettable holiday memories? Let’s get baking!
Why is Hazelnut Nutcracker Cake a must-try?
Indulgent Flavor: This cake combines rich brown sugar and warm spices, creating a truly festive flavor that excites the palate.
Beautiful Presentation: The vibrant sugared plum purple buttercream not only enhances the visual appeal but also adds a playful touch perfect for celebrations.
Quick Prep: Don’t stress—this cake is easy to make, allowing you to enjoy more time with loved ones during the holidays.
Versatile Options: Feel free to experiment with different nut options or frostings, like a tangy cream cheese topping, to personalize it to your taste.
Whether you’re serving at a holiday party or enjoying a cozy evening with a slice and a cup of tea, this cake is bound to impress, much like my delightful Strawberry Cheesecake Dump for effortless dessert pleasures!
Hazelnut Nutcracker Cake Ingredients
For the Cake
- Brown Sugar – Adds sweetness and moisture; substitute with coconut sugar for a different flavor.
- Nutmeg – Provides warm, spiced notes; freshly grated is best for potency.
- Hazelnut Meal – Offers nutty texture and flavor; can be replaced with almond meal or ground walnuts.
- Eggs – Binds the ingredients and provides structure; use flax eggs for a vegan alternative.
- Cake Flour – Ensures a tender crumb; substitute with all-purpose flour if necessary, though texture may vary.
- Butter – Adds richness; for a dairy-free option, use vegan butter.
For the Praline and Buttercream
- Hazelnuts – Used for the praline, adding a delicious nutty aspect to the cake; substitute with pecans for a unique twist.
- Swiss Meringue Buttercream – Creates a light, creamy texture; essential for smooth piping, though alternatives require adjustments.
- Sugar – Sweetens the buttercream; using powdered sugar yields the best results.
- Cinnamon – Enhances the flavor profile; add a dash more for additional warmth.
- Coloring (Sugared Plum Purple) – Optional for decorative purposes; use natural food dyes if preferable.
This scrumptious Hazelnut Nutcracker Cake is not just a holiday dessert—it’s a festive delight that will surely impress your guests!
Step‑by‑Step Instructions for Hazelnut Nutcracker Cake
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray. In a large mixing bowl, whisk together the dry ingredients—cake flour, brown sugar, nutmeg, and cinnamon. In another bowl, beat the eggs and softened butter until creamy. Gradually mix the wet ingredients into the dry mixture until fully combined and smooth, ensuring a delightful batter for your Hazelnut Nutcracker Cake.
Step 2: Bake the Cake Layers
Pour the cake batter evenly into the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. As the cakes bake, the kitchen will fill with a warm, inviting aroma. Once baked, remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes before carefully transferring them to wire racks to cool completely.
Step 3: Make the Hazelnut Praline
While the cakes cool, prepare the hazelnut praline. Preheat a skillet over medium heat and add the hazelnuts, toasting them until fragrant, about 5–7 minutes. Allow hazelnuts to cool, then blend them with sugar in a food processor until you achieve a fine praline powder. Set aside a small portion for garnishing later, ensuring your Hazelnut Nutcracker Cake has an elegant finish.
Step 4: Prepare the Buttercream
In a mixing bowl, make your Swiss meringue buttercream. Begin by beating egg whites and sugar over a double boiler until the sugar dissolves and mixture is warm to the touch. Transfer to a stand mixer and beat until glossy peaks form. Gradually add softened butter and the previously made hazelnut praline, mixing until silky. Optionally, tint a portion of the buttercream with purple food coloring to create a festive touch for decorating your cake.
Step 5: Assemble the Cake
Once the cake layers are completely cooled, start assembling your Hazelnut Nutcracker Cake. Place one layer on a serving platter, spreading an even layer of hazelnut buttercream on top. Carefully place the second layer over it, then coat the entire outside of the cake with the remaining buttercream. This creates a beautifully smooth finish, ready for the final touches.
Step 6: Decorate and Serve
To finish, sprinkle the reserved hazelnut praline on top of the cake for extra flair. Use any leftover buttercream to pipe decorative swirls mimicking a tutu’s ruffles around the edges. Allow the cake to set for about 30 minutes so the buttercream firms up slightly before slicing. Your Hazelnut Nutcracker Cake is now ready to impress at your holiday gatherings!
Hazelnut Nutcracker Cake Variations
Feel free to let your creativity shine by customizing this delightful cake to suit your tastes!
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Nut Substitutes: Swap out hazelnuts for walnuts or pecans in the praline for different nut flavors. Each option lends its own unique character, inviting new dimensions to every bite.
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Tangy Twist: Replace the hazelnut buttercream with cream cheese frosting for a delightful tang that complements the cake’s sweetness. The result? An irresistible flavor contrast.
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Indulgent Ganache: Add a layer of rich chocolate ganache between the cake layers for an extra indulgence. The creamy chocolate enhances the overall decadence of the cake, making each slice extra special.
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Gluten-Free Version: Use a gluten-free cake flour blend to make this cake gluten-free without sacrificing flavor or texture. If you’re hosting friends with dietary needs, this is an excellent way to share the joy!
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Spiced Up: Add a pinch of allspice or ginger to the cake batter for an unexpected flavor boost. This delightful change will warm your heart and tantalize your taste buds.
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Fruity Finale: Incorporate diced poached pears or candied cranberries into the layers for a burst of fruitiness. Their sweetness enhances the overall festive feel of the cake, perfect for holiday gatherings.
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Color Variations: Experiment with different coloring for the buttercream, such as a festive green for a holiday touch or a cheerful yellow for springtime celebrations. A splash of color is always an eye-catching addition!
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Nut-Free Option: If you’re avoiding nuts, replace the hazelnut meal with sunflower seed flour for an equally delicious texture. It provides a nutty flavor without the allergies, ensuring everyone can indulge in this treat.
This Hazelnut Nutcracker Cake is a canvas for your culinary creativity. For more festive ideas, consider trying my delightful Easter Poke Cake or the luscious Strawberry Cheesecake for your next gathering!
Make Ahead Options
These Hazelnut Nutcracker Cake components are perfect for busy home cooks, allowing you to prep ahead and save time during the festive rush! You can bake the cake layers and store them wrapped in plastic wrap for up to 3 days at room temperature or in the fridge for up to 5 days. The hazelnut praline can also be made in advance and kept in an airtight container for up to 2 weeks. When you’re ready to serve, simply prepare the Swiss meringue buttercream (it’s best made fresh) and assemble your cake. This way, you’ll enjoy a delightful dessert that’s just as delicious as when prepared on the day, minus the stress of last-minute baking!
How to Store and Freeze Hazelnut Nutcracker Cake
Room Temperature: Store the cake in an airtight container for up to 3 days. This keeps it fresh while the flavors meld beautifully.
Fridge: If you want to extend its life, refrigerate for up to a week in an airtight container, but be aware it may dry out slightly.
Freezer: Wrap individual slices in plastic wrap and then foil, freezing for up to 3 months. Thaw overnight in the fridge before enjoying again.
Reheating: For an indulgent treat, gently warm slices in the microwave for 10-15 seconds to soften the buttercream before serving.
What to Serve with Hazelnut Nutcracker Cake?
Imagine the joyous atmosphere swirling around your holiday table, enhanced by delightful accompaniment to this festive cake.
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Spiced Mulled Wine: Warm and aromatic, this drink adds a hint of sweetness that complements the cake’s spiced richness perfectly.
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Creamy Mashed Potatoes: Their buttery, velvety texture offers a delightful contrast, providing a savory balance to the dessert’s sweetness.
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Candied Pecans: These crunchy, caramelized nuts echo the cake’s hazelnut flavor, adding a festive touch that guests will adore.
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Gingerbread Cookies: Their warm spices and crisp texture harmonize beautifully with the cake, making them a cozy snacking option.
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Hot Chocolate Bar: Offer a rich hot chocolate with toppings to create a comforting pairing; think marshmallows or peppermint sticks for extra fun.
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Roasted Brussels Sprouts: These veggies add a savory, earthy flavor and a pleasing crunch, enhancing the overall festive meal experience.
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Pumpkin Spice Cheesecake: Delightfully creamy with seasonal flavors, this cheesecake provides a delightful dessert contrast alongside the hazelnut delight.
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Fresh Fruit Salad: A bright, tangy salad balances the cake’s richness, adding freshness to each bite.
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Spiced Tea: The warmth and fragrant spices of chai or cinnamon tea make for an inviting beverage choice to accompany the cake perfectly.
Expert Tips for Hazelnut Nutcracker Cake
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Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and a lighter texture in your cake.
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Monitor Baking Time: Ovens can vary, so keep an eye on your cake as it bakes. Check for doneness a few minutes early to prevent overbaking.
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Chill the Buttercream: If your Swiss meringue buttercream seems too soft, chill it briefly in the fridge. This helps it hold its shape better when piping decorations.
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Praline Powder Consistency: When blending hazelnuts for the praline, aim for a fine powder to avoid oiliness. If it clumps, pulse briefly to break it up.
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Layering Technique: For even layers, use a cake leveler or a serrated knife to trim each layer’s domed top before stacking with buttercream.
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Allow to Set: Patience is key! Let your Hazelnut Nutcracker Cake sit for at least 30 minutes after decorating before slicing. This helps the frosting firm up and makes for neater slices.
Hazelnut Nutcracker Cake Recipe FAQs
How do I select ripe hazelnuts for the praline?
Absolutely! When choosing hazelnuts, look for those that are plump and unblemished. They should be firm to the touch and have a rich, nutty aroma. Avoid nuts with dark spots or a shriveled appearance, as these might be stale. Fresh hazelnuts will enhance the flavor of your praline and cake significantly.
How should I store the Hazelnut Nutcracker Cake?
You can store your Hazelnut Nutcracker Cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it for longer, refrigerate it for up to a week. Just be mindful that refrigeration may slightly dry out the cake. For longer storage, wrap individual slices in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Can I freeze the Hazelnut Nutcracker Cake?
Yes, you can freeze the Hazelnut Nutcracker Cake! Here’s how: Wrap the entire cake or individual slices tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw the cake in the refrigerator overnight. For a warm treat, you can gently microwave slices for about 10-15 seconds once thawed.
What should I do if my buttercream is too soft?
Very! If your Swiss meringue buttercream is too soft for piping, chill it in the fridge for a short time—about 10-15 minutes—until it firms up a bit. Make sure to beat it again to restore its fluffiness before using. Alternatively, you can add a little more powdered sugar to thicken it, but do so gradually to avoid it becoming overly sweet.
Are there any allergens in the Hazelnut Nutcracker Cake?
This cake does contain common allergens such as eggs, nuts, and dairy. If you’re baking for guests with specific allergies, consider using flax eggs instead of traditional eggs for a vegan option, and vegan butter to replace regular butter. Additionally, if someone is allergic to hazelnuts, you could try using pecans or walnuts in the praline instead, keeping in mind that substitutions may slightly alter the final flavor and texture.
Indulge in Festive Bliss with Hazelnut Nutcracker Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray. In a large mixing bowl, whisk together the dry ingredients—cake flour, brown sugar, nutmeg, and cinnamon.
- In another bowl, beat the eggs and softened butter until creamy. Gradually mix the wet ingredients into the dry mixture until fully combined and smooth.
- Pour the cake batter evenly into the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before carefully transferring them to wire racks to cool completely.
- While the cakes cool, toast the hazelnuts in a skillet over medium heat until fragrant, about 5–7 minutes. Allow cooling then blend with sugar in a food processor until fine.
- In a mixing bowl, beat egg whites and sugar over a double boiler until sugar dissolves and mixture is warm. Transfer to a stand mixer and beat until glossy peaks form. Gradually add butter and hazelnut praline, mixing until silky.
- Once the cake layers are completely cooled, place one layer on a serving platter, spreading an even layer of hazelnut buttercream on top. Carefully place the second layer over it, then coat the entire outside of the cake with remaining buttercream.
- To finish, sprinkle the reserved hazelnut praline on top of the cake for extra flair. Optionally pipe decorations with leftover buttercream.
- Allow the cake to set for about 30 minutes before slicing. Your Hazelnut Nutcracker Cake is now ready to impress!