As summer begins its gentle fade, there’s no better way to embrace the season’s bounty than with a slice of Blackberry Hazelnut Layer Cake. Imagine the rich, roasted nuttiness of hazelnuts harmonizing with the bright, tangy notes of homemade blackberry jam—it’s a symphony of flavors that dances on your palate. This cake, with its beautifully moist texture and light, airy layers frosted with creamy vanilla buttercream, becomes the perfect centerpiece at any gathering.
Sharing this cake with friends or family allows for not just a delightful dessert, but a moment to pause and savor the last sweet memories of summer. The joy of creating something both impressive and approachable in your own kitchen is unmatched. Whether it’s an afternoon tea or a special celebration, each slice promises to bring smiles and satisfaction. Let’s dive into the irresistible world of baking as we whip up this delightful treat together!
Why is Blackberry Hazelnut Layer Cake a Must-Try?
Irresistible Flavor Fusion: The combination of hazelnuts and blackberries creates a deliciously unique taste experience that captures the essence of late summer.
Visually Stunning: Each layer is adorned with creamy buttercream and blackberry jam, making it a showstopper for your gatherings.
Easy to Make: With straightforward steps, even beginner bakers can craft this impressive dessert with ease.
Versatile Delight: Feel free to substitute with different jams or even make it gluten-free, ensuring that everyone can enjoy a slice!
Satisfying Texture: The cake offers a perfect blend of moist sponge and creamy frosting, creating a heavenly mouthfeel that’s hard to resist.
Jumpstart your baking journey and gather your loved ones for an unforgettable treat!
Blackberry Hazelnut Layer Cake Ingredients
For the Cake
- Hazelnuts – Provides nutty flavor and moisture to the cake; you can substitute with almonds or pistachios.
- Cake Flour – Forms the structure of the cake; all-purpose flour can be used, but texture may vary.
- Unsalted Butter – Adds richness and flavor; be sure it’s softened to room temperature for optimal mixing.
- Granulated White Sugar – Sweetens the batter and contributes to a light texture.
- Baking Powder and Baking Soda – Key leavening agents for the cake; check for freshness to ensure effectiveness.
- Kosher Salt – Enhances the sweetness and balances flavors.
- Egg Whites – Provide structure and a light texture; use room temperature for better integration.
- Vanilla and Almond Extracts – Enhance the flavors, perfectly complementing the hazelnuts and blackberries.
- Buttermilk – Adds moisture and a slight tang; regular milk mixed with vinegar or lemon juice works as a great substitute.
For the Blackberry Jam
- Blackberries – The star flavor component of this cake; you can use fresh or frozen (just ensure they’re thawed if using frozen).
- Granulated Sugar – Needed to sweeten the jam as it thickens during cooking.
For the Buttercream
- Egg Whites – Essential for a fluffy meringue base; ensure they reach 185°F for proper consistency.
- Unsalted Butter – Incorporate this for a rich and creamy buttercream.
- Vanilla Extract – Adds additional flavor to the frosting, enhancing the overall cake experience.
Embrace the joy of baking with this Blackberry Hazelnut Layer Cake—a delicious way to savor the end of summer!
How to Make Blackberry Hazelnut Layer Cake
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Prepare Hazelnuts: Toast hazelnuts at 350°F for 10 minutes. Allow them to cool slightly, then rub off the skins. Set aside a portion for decoration later.
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Cake Preparation: Preheat the oven to 325°F. Grease and line three 6-inch cake pans with parchment paper to ensure easy removal after baking.
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Mix Dry Ingredients: In a food processor, pulse the toasted hazelnuts and cake flour together until fine. This creates a lovely blend that adds flavor and structure.
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Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar until fluffy and pale. Gradually add in the egg whites and extracts for a creamy consistency.
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Combine Mixtures: Alternate adding the dry hazelnut-flour mixture and buttermilk, mixing until just combined. The batter should be smooth and slightly thick.
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Bake: Divide the batter evenly among the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for about 10 minutes before transferring to wire racks.
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Make Blackberry Jam: In a saucepan, puree the blackberries and strain to remove seeds if desired. Cook the puree with sugar over medium heat until it thickens, usually about 10-15 minutes.
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Prepare Buttercream: Create a meringue by heating egg whites gently to 185°F, then whip until glossy. Gradually incorporate the softened butter until smooth, and mix in vanilla extract.
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Assemble Cake: Layer the cooled cake with blackberry jam and buttercream. Crumb coat the cake to lock in crumbs, chill for 30 minutes, then frost fully with remaining buttercream.
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Decorate: Spread additional blackberry jam down the sides of the cake and sprinkle the reserved hazelnuts on top for an elegant finish. Serve at room temperature for best flavor.
Optional: Serve with extra blackberries or a light dusting of powdered sugar for an extra touch!
Exact quantities are listed in the recipe card below.
What to Serve with Blackberry Hazelnut Layer Cake?
Indulging in a slice of this decadent cake invites the perfect opportunity to create a delightful meal that enhances its unique flavors.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a wonderfully cold contrast, balancing the richness of the cake with its sweetness.
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Fresh Berries: Serve with a medley of fresh blackberries and raspberries for an added burst of tangy flavor that complements the cake beautifully.
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Coffee or Espresso: The warm, bold notes of coffee enhance the nuttiness, making it an ideal pairing for a cozy afternoon treat.
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Whipped Cream: Lightly sweetened whipped cream adds an airy touch, creating a delightful contrast to the dense layers of the cake.
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Sparkling Tea: An elegant mint or berry-infused sparkling tea elevates your dessert experience, providing refreshing effervescence that brightens each bite.
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Chocolate Ganache: Drizzling melted dark chocolate ganache over your slice adds indulgence, enriching the dessert with an exquisite layer of flavor.
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Lemon Sorbet: The zesty finish of lemon sorbet provides a palate-cleansing brightness, enhancing the decadent layers of the cake magnificently.
Let your creativity flow as you explore these pairings, making your dessert table a heartwarming celebration of flavors and companionship!
Blackberry Hazelnut Layer Cake Variations & Substitutions
Feel free to mix things up with these delightful variations that invite your creativity in the kitchen!
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Nut-Free: Replace hazelnuts with sunflower seed butter for a safe, nut-free option that still delivers a fantastic flavor.
This swap allows everyone to enjoy a slice without worry, making it a great option for gatherings! -
Berry Medley: Instead of blackberries, try a mix of raspberries and blueberries for a vibrant fruity twist.
The tartness of raspberries paired with sweet blueberries creates a lovely balance, perfect for summer flavors. -
Chocolate Twist: Add chocolate chips or cocoa powder to the batter for a chocolatey hazelnut cake.
Imagine the richness of chocolate enhancing the nuttiness, creating a delightful dessert that’s hard to resist! -
Gluten-Free: Use a gluten-free cake flour blend to make this cake accessible for those with dietary restrictions.
The texture will still be moist and delicious, ensuring everyone can indulge without compromising taste. -
Vegan Option: Substitute egg whites with aquafaba and use a vegan butter alternative for a plant-based delight.
This version doesn’t skimp on taste, allowing everyone to enjoy the cake while sticking to their dietary choices! -
Spiced Up: Add a dash of cinnamon or ginger to the batter for a warm spicy kick that complements the blackberries beautifully.
This little twist adds depth and warmth to each slice, perfect for those who enjoy a hint of spice in their desserts. -
Lemon Zest: Incorporate fresh lemon zest into the buttercream or cake batter for a refreshing citrus note.
The brightness of lemon pairs beautifully with the berries, enhancing the cake’s overall flavor profile. -
Layered Elegance: Toast a layer of shredded coconut between the cake layers for an added texture twist and tropical flair.
The chewiness of coconut alongside the moist cake and fruity jam creates an unexpectedly delightful experience.
Expert Tips for Blackberry Hazelnut Layer Cake
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Proper Toasting: Ensure hazelnuts are evenly toasted at 350°F for 10 minutes; this enhances their flavor and prevents burnt bits.
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Egg Whites Matter: For the best texture in your cake, use room temperature egg whites; they incorporate air better for a fluffier sponge.
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Avoid Overmixing: When combining mixtures, mix just until combined. Overmixing can lead to a dense cake, defeating the airy goal of the Blackberry Hazelnut Layer Cake.
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Temperature Checks: Always let your cakes cool completely before frosting. This prevents buttercream melting and sliding off!
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Buttercream Consistency: If your buttercream seems too soft, chill it briefly; cold butter and warm meringue may hinder proper emulsification.
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Variations Galore: Don’t hesitate to experiment with other berry jams or nut substitutes; this flexibility keeps the recipe exciting each time you bake it!
Make Ahead Options
These delightful Blackberry Hazelnut Layer Cakes are a dream for busy home cooks looking to save time! You can prepare the cake layers and blackberry jam up to 3 days in advance. Simply bake and cool the cake layers, then wrap each layer tightly in plastic wrap and refrigerate. For the blackberry jam, let it cool completely before storing it in an airtight container in the fridge. When you’re ready to finish, bring the cake layers to room temperature, assemble with the jam and buttercream, and decorate just before serving. This way, you’ll have a fresh, impressive dessert that’s just as delicious—ready to impress your guests with minimal effort!
Storage Tips for Blackberry Hazelnut Layer Cake
Room Temperature: Store the cake covered at room temperature for up to 24 hours; this keeps it moist and fresh without refrigeration.
Fridge: If you have leftovers, refrigerate the cake in an airtight container for up to 3 days; let it come to room temperature before serving for the best flavor.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to 2 months; thaw overnight in the fridge before enjoying.
Reheating: If desired, you can warm individual slices in the microwave for about 10-15 seconds for a cozy treat; just be careful not to overheat!
Blackberry Hazelnut Layer Cake Recipe FAQs
What type of hazelnuts should I use for the cake?
Absolutely! Opt for high-quality, fresh hazelnuts to maximize flavor. You can find whole raw or roasted hazelnuts at most grocery stores. If roasting them yourself, toast them at 350°F for about 10 minutes until fragrant. Alternative nuts like almonds or pistachios can also be utilized if hazelnuts aren’t available.
How long can I store leftover Blackberry Hazelnut Layer Cake, and what’s the best method?
For room temperature storage, keep the cake covered for up to 24 hours for the best moisture. If you have leftovers beyond that, refrigerate it in an airtight container for up to 3 days. Remember to allow the cake to come to room temperature before serving, as this enhances flavors and texture!
Can I freeze the Blackberry Hazelnut Layer Cake? If so, how?
Yes, indeed! To freeze the cake, first ensure it is completely cooled. Wrap each layer tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze the cake for up to 2 months. When you’re ready to enjoy it, thaw the wrapped layers in the refrigerator overnight before assembling or serving.
What should I do if my buttercream is too soft?
Very good question! If your buttercream seems too soft to frost the cake, chill it briefly in the fridge for about 10-15 minutes. This should help firm it up. Alternatively, if the butter was too warm when mixed, the meringue might not have emulsified properly. Make sure your butter is just softened, not melted, for optimal results in buttercream density.
Are there any common allergies I should consider with this cake?
Absolutely! The Blackberry Hazelnut Layer Cake contains eggs and dairy, which are common allergens. Additionally, hazelnuts may pose a risk for those with nut allergies. If you’re serving this cake to guests, be sure to check for any dietary restrictions or allergies beforehand. You can easily adapt the recipe to use dairy-free substitutes and different nut options for those who need it!
Can I use frozen blackberries, and do they need any special preparation?
Definitely! Frozen blackberries work well in this recipe, but ensure you thaw and drain any excess liquid before using them to prevent a soggy cake. Puree them for the jam as you would with fresh blackberries, and enjoy the seasonal flavor no matter the time of year!
Blackberry Hazelnut Layer Cake
Ingredients
Equipment
Method
- Toast hazelnuts at 350°F for 10 minutes. Allow them to cool slightly, then rub off the skins. Set aside a portion for decoration later.
- Preheat the oven to 325°F. Grease and line three 6-inch cake pans with parchment paper.
- In a food processor, pulse the toasted hazelnuts and cake flour together until fine.
- In a mixing bowl, beat the softened butter and granulated sugar until fluffy and pale. Gradually add in the egg whites and extracts.
- Alternate adding the dry hazelnut-flour mixture and buttermilk, mixing until just combined.
- Divide the batter evenly among the prepared pans. Bake for 35-40 minutes or until a toothpick comes out clean. Let layers cool.
- In a saucepan, puree the blackberries and strain to remove seeds if desired. Cook with sugar over medium heat until it thickens.
- Create a meringue by heating egg whites to 185°F, then whip until glossy. Gradually add softened butter and vanilla extract.
- Layer the cooled cake with blackberry jam and buttercream. Crumb coat and chill for 30 minutes.
- Spread additional blackberry jam down the sides and sprinkle reserved hazelnuts on top. Serve at room temperature.