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!