About 2 ½ cups of your favorite frostingor more if you prefer a thicker frosting
Instructions
Preheat the oven to 350°F, and line two 9-inch baking pans with parchment paper. Spray the sides with non-stick cooking spray.
In a large bowl, whisk the eggs until well mixed. Then add the milk, butter and vanilla. Whisk again to combine.
2 large eggs, 1 cup whole milk, 1 cup unsalted butter, 2 teaspoons pure vanilla extract
In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients into the wet ingredients.
1 ¾ cups all-purpose flour, 1 ¼ cups granulated sugar, 1 ¼ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
Stir until just combined. Then fold in the chopped hazelnuts.
1 cup hazelnuts
Divide the batter evenly between the two prepared baking pans. Bake for 18-22 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
Allow the cakes to cool for 10 minutes before removing from the pans, and transferring to a wire rack to cool completely. Let the cakes cool completely before frosting, at least 1 hour.
Place one of the cakes upside down on a plate or cake stand then spread a layer of your favorite frosting on top. (We used Nutella Frosting.)
Place the other cake upside down on top and frost the sides and top.
Serve as is or decorate the top using your favorite piping tip to pipe small florets on top.
Sprinkle additional chopped hazelnuts around the florets if desired.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice only and does not include frosting. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.