Classic Yellow Cake with Toasted Hazelnut Buttercream


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Take this luscious cake to a potluck picnic and watch it disappear faster than you can cut it!

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  • Cake:
  • 3/4 C. (1 1/2 sticks) unsalted butter, softened
  • 1 3/4 C. granulated sugar
  • 2 C. all-purpose flour
  • 3/4 C. cake flour
  • 1/2 tsp. salt
  • 2 1/2 tsp. baking powder
  • 3 lg. eggs, plus 2 egg yolks
  • 1 1/2 C. whole milk
  • 2 tsp. pure vanilla extract
  • Hazelnut Buttercream:
  • 1 C. (2 sticks) unsalted butter, softened
  • 8 C. powdered sugar
  • 1/2 C. heavy cream (more if needed)
  • 2 1/2 tsp. Frangelico (hazelnut) liqueur
  • toasted chopped hazelnuts, for garnish

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Preheat oven to 350 degrees. Spray a 9x13-inch sheet cake pan with Bakers Joy, or grease and flour. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flours, salt, and baking powder, first with a spoon, then with a whisk to aerate. Mix into the wet ingredients in 3 additions alternately with the milk, blending to thoroughly incorporate and scraping down the sides of the mixing bowl several times. Stir in vanilla.

Pour batter into prepared cake pan and bake approximately 25-30 minutes. Cake is done when a skewer inserted in the center comes out clean. Cool completely in pan before frosting.While cake is cooling, prepare buttercream. Place butter, 4 cups of the sugar, the cream and Frangelico in a large mixing bowl and beat until smooth. Add the remaining sugar a little at a time until buttercream is of spreading consistency. If it is too thick after all the sugar is incorporated stir in a drop or two more cream. When cake has cooled completely, frost generously with the buttercream. Sprinkle with toasted hazelnuts.

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