Hazelnut Raspberry Cake
Yesterday was my friend M’s 29th birthday and to celebrate we threw a little party at my place. On the menu? Butternut squash soup with creme fraiche; mini spinach quiches; blue cheese, walnut and pear sandwiches; and homemade French fries (the best kind!); all served with tall pitchers of pink lemonade and kiwi slices. A few food-loving girlfriends came over beforehand to help put the finishing touches on everything, including the grand finale: a Hazelnut Raspberry cake with PINK buttercream frosting! Maybe we shouldn’t have been so tickled by the color, but we were – especially M’s 5 year old daughter, who was beyond ecstatic when we unveiled the rose-colored hue. “Oh wow! Oh wow! Oh wow Mom!” she exclaimed, clapping her hands and jumping up and down on her little feet, “It’s pink! I loooooove pink!” Kids are so cute.
The cake lasted about, oh, 30 seconds – it was that good. But I had a moment of panic when we were making the buttercream about an hour before guests arrived, because upon tasting a finger’s worth I was taken aback by the decadent flavor of the frosting. “This is too much, I thought to myself… it’s really rich!” Yet it was too late to turn back, so we finished it up and served the cake with slightly shaky confidence at the appointed time. I served everyone before digging into my own slice, and it was then that it all came together. The toasted hazelnuts gave an irresistible nutty aroma and flavor to each cake layer – held together by raspberry preserves – while the meringue made them light and toothsome. When paired with these the buttercream’s perfection shone through, with the raspberries and raspberry liqueur complimenting the sugar and butter just so. This cake was sinful to be sure, but if butter, sugar, and more butter mixed with hazelnuts and raspberries are “bad” for you… then being bad never tasted so good.
When the evening was over there was one slice left on the cake stand, daring guests to squabble over the rights to taking it home. But in the end a 5-year-old with the big brown eyes won us over, taking her slice home in a little white box with a grin on her face. I hear she shared it with her favorite stuffed friends this afternoon during one of her upscale (albeit imaginary) tea parties. “The teddy bears couldn’t stop raving about the color,” M told me. Brilliant! 
This cake takes a fair amount of time to make, but the finished product is worth every ounce of effort. I spread the work over two days, making the cakes on Saturday and the frosting on Sunday afternoon. The recipe is from The Sweet Melissa Baking Book, which includes recipes for delightful treats like Chestnut Honey Madeleines, Chocolate Malted Layer Cake and Sour Cherry Pie with Pistachio Crumble. I’m going to share another recipe along with a review next week, but in the meantime I’m happy to tell you that, thanks to the generous folks over at Penguin/Viking, I have 5 copies of this book to give away. To enter the raffle simply comment on this post. On Sunday, March 23rd, I’ll use the random number generator that has aided me so many times in the past to pick the winners! (Tartelette is giving away 5 copies too if you want even more chances to win!)
Hazelnut Raspberry Layer Cake
Reprinted with permission from The Sweet Melissa Baking Book, by Melissa Murphy.
This is a very elegant (it’s pink!) cake for any special occasion. Eat it at room temperature because buttercream just isn’t as yummy when it’s cold. If you’ve had it in the refrigerator, be sure to let the cake sit out of the fridge for at least one hour before serving.
Ingredients:
For the cake:
- 1 2/3 cups hazelnuts or filberts, toasted and cooled
- 2 cups sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 pound (2 sticks) unsalted butter
- 2 teaspoons pure vanilla extract
- 12 large egg whites, at room temperature
For the raspberry buttercream:
- 1 cup loosely packed fresh raspberries
- 2 tablespoons raspberry liqueur
- 2/3 cup plus 3 tablespoons sugar
- 1/4 cup water
- 3 large egg whites, at room temperature
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 1/3 cups seedless raspberry preserves, for filling
- 2 cups fresh raspberries, for garnish
Position a rack in the center of your oven. Preheat the oven to 350 degrees F. Butter and flour two 9×2 inch cake pans. Line each pan with a 9-inch round of parchment paper.
Step 1: Toast the hazelnuts
Once your oven has reached 350 degrees F, spread the hazelnuts in a single layer on a cookie sheet. Bake for 10 to 12 minutes, or until lightly golden and you can smell them. Remove to a wire rack to cool.
Step 2: Make the cakes
In the bowl of a food processor fitted with a metal blade, combine the hazelnuts with 2/3 cup of the sugar and pulse grind until it is a coarse flour. Transfer the hazelnut flour to a large bowl. Add the all-purpose flour, an additional 2/3 cup of the sugar, and the baking powder, and whisk to combine.
Have ready a fine-meshed strainer. In a medium heavy-bottomed saucepan, brown the butter over medium heat. (The butter will melt first, and then the milk solids will settle to the bottom. After a little while, the milk solids will start to turn golden.) When the milk solids have reached a nutty brown color, immediately remove from the heat. Using the fine-meshed strainer, strain the butter into the flour mixture. Stir to combine. Discard the butter solids. Stir in the vanilla.
In the very clean bowl of an electric mixer fitted with a very clean whip attachment (make sure both are 100% DRY too), beat the egg whites on medium-high speed until they hold soft peaks. (Note: If there is even one speck of yolk in the whites they will not form soft peaks properly because the fats in the yolk will prevent the proteins in the whites from adhering to one another. To avoid this dilemma, I always separate my eggs into 3 bowls: one for the yolks, which will be frozen for later use; one for all the whites; and one for breaking the eggs. In this last bowl I separate the whites/eggs and make sure there is no yellow in the white before adding it to the other whites. I know this seems like a lot of work but I learned this trick from Alton Brown, and trust me, it works.) In a slow steady stream, with the mixer on medium speed, add the remaining 2/3 cup of the sugar. Increase the speed to high. Beat until there are firm – not dry – glossy peaks of meringue.
Using a rubber spatula, briskly fold one-third of the meringue into the bater to lighten it. Add the remaining meringue and gently fold in until just combined.
Divide the batter evenly between the prepared cake pans. Spin the pans or use an offset spatula to level the batter. Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool in the pans for 20 minutes before turning the layers out onto the rack. Cool completely before filling or frosting.
The baked layers may be stored tightly wrapped at room temperature for 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days, or freeze wrapped in plastic wrap and then aluminum foil for up to 2 weeks. Do not unwrap before thawing.
Step 3: Make the buttercream
In a small bowl, combine the fresh raspberries with the raspberry liqueur. Set aside.
In a small heavy-bottomed saucepan over medium-high heat, combine the 2/3 cup of sugar and the water and cook to 240 degrees F on a candy thermometer, about 7 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the whip attachment, beat the egg whites on high speed until they hold soft peaks. Slowly add the 3 tablespoons sugar and beat until there are medium stiff – but not dry – peaks of meringue.
When the sugar syrup reaches 240 degrees F, decrease the speed of the mixer to medium, and immediately but slowly pour the hot liquid sugar in a steady stream down the side of the bowl and into the meringue. (Or, if the syrup is not yet 240 degrees F when the meringue is ready, turn off the mixer until it is. Then turn on the mixer to medium and add the syrup.) Beat together until stiff glossy peaks form.
With the mixer on medium speed, add the butter in pieces to the meringue. The mixture will break, but just keep beating and it will come together beautifully.
Pour the raspberries and the raspberry liquid into the buttercream and beat on medium-high speed until combined.
If using the buttercream immediately, set aside at room temperature. If not, refrigerate in an airtight container for up to 2 weeks. If the buttercream has been chilled, let it reach room temperature before beating it with an electric mixer. The buttercream will break, but then it will come together again beautifully.
Step 4: Assemble the cake
Before you do anything, use a serrated knife to trim off any excess cake that has domed or risen up, and make your layers as flat and even as possible. Give the scraps to your kids or save them for something like trifle.
To begin, cut 4 strips of wax or parchment paper about 12 inches by 3 inches wide. Place the bottom cake layer trimmed side up on your serving plate. Tuck the wax paper under the edges of your cake on all sides. Later, after frosting th cake, you can pull away the strips to reveal a nice clean serving plate.
Using a metal offset spatula, spread the preserves across the top of the layer, but leave about 1/2 inch uncovered around the outside edges. (This leaves room for the filling to be squished down but stay inside the cake.) Place the second layer trimmed side down on top of the filling and press down gently with your hands.
You are going to frost your layer cake in two steps. The first step will be a crumb coat, which will keep most of the unsightly crumbs from ruining your finished frosting. To do this, simply apply a light, even layer of frosting on all sides of the cake. (Really, it doesn’t matter what it looks like; it will be underneath the final frosting.) Place the cake in the refrigerator to chill for a good 30 minutes.
After the crumb coat has chilled, smooth on your final layer of frosting. It does take a lot of time to get it really smooth and perfected, so I prefer to make the frosting all swirly and peaked – it looks more delicious this way as well.
If you must travel with your cake, finish it the night before, and refrigerate it overnight. Your layer cake will be a lot happier on the trip, and have the best odds of getting to the party in one piece.
Step 5: Garnish
After frosting the cake, garnish the top of the cake with the fresh raspberries. If you are making the cake a few days in advance, finish the cake to the point that it is frosted, but wait to buy the berries and put them on the cake until the day you will be serving. You want the fruit to be as fresh as possible.
Let the cake sit at room temperature for at least 1 hour before serving. This cake keeps very well in a cake saver at room temperature for 2 days. For longer storage, store in a cake saver in the refrigerator for up to 4 days. It should come to room temperature before serving.
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282 Responses to “Hazelnut Raspberry Cake”
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i think the number generator hates me
I hope there are raspberries in the market this saturday!!!!! (Hope I’m picked too)
I love raspberries, they are one of may favourite ingredients and buttercream is my favourite cake topping so this is like heaven for me. Nice touch with the nuts too.
one word: impressive
What a interesting combonation of flavors!!! It looks so good. Winning the book would be great!
I’m not too fond of buttercream frosting, but wouldnt mind a birthday cake like that!
But the book might be a good substitute!
No good when you are trying to lose weight tho…
The cake looks so good and the party sounds so fun! Maybe my luck will change for this giveaway! ; )
That cake looks FANTASTIC!! Ive been mildly obsessing over these raspberry souffles with white chocolate whipped cream- this might have to be next!
Claire
MMMMMMM
Lucky friends have you
Funny I don’t enjoy eating a hazelnut by itself yet love them in baked goods
That cake looks so good! I might have to try it for my fiance’s birthday! Mmmmm!
Just found your site! Love the theme baking and books two of my favorites as well. We have the same tastes in books, I’m actually reading John Speeds book The Temple Dancer and noticed this author on your list as well!
that cake looks amazing. and who doesn’t love a cookbook?!
That is an absolutely beautiful cake! I hope I win:)
I want that cookbook enough to delurk for once and comment! Lovely looking cake; just the thing for a tea party.
The cake looks yummy!!!
Between your pictures and Helene’s I think I need this book
Good luck to everyone!
I have seen the book on the Internet and would love to try the recipes. They sound wonderful.
Yum! So far everything I have seen from this book looks fantastic.
That is one of the prettiest (and tastiest) looking cakes I have ever seen. Will definitely be trying out the recipe.
Cake looks beautiful. You have mad skillz.
Beautiful cake! I want some, and I’m a die-hard chocoholic!
Hi! Your cake looks beautiful.
Also, what fruit/berry could you substitute for the raspberry – I am allergic! Blueberry or strawberry maybe? I’m sure it would be quite the same sadly 
That cake looks divine! I have to get my hands on a copy of that book!
The book looks great, I am visiting NYC from DC tomorrow and will make a trip to the bakery!
Wow! That cake looks amazing. Pink buttercream…what could be better? Ah, okay, enjoying a fat slice of cake and food chat with you….Maybe we’ll rendezvous in the Big Apple one of these days!
OOOH, these recipes look sooo good. I can’t wait to try them.
That looks delicious! I hope I win
Pink does rock, especially when it comes to baked goods! It just makes you want to dive into the dessert even more! The cake and the book look amazing!
Great cake, love the icing and this book is awesome. Melissa Murphy is the best.
Wow that cake looks fantastic! I lurve anything with raspberry in it but a pink cake too?! Yum! The book sounds brilliant – Hope I am in with a chance…I just havea really teeny weeny space on my bookshelf for it! great blog!
When you let it sit out at room temperture it taste’s so moist and the frosting is just delcious and mouth-watering me and my boyfriend actually added more raspberries on top of our cake because it tastes so refreshing with more fresh fruit!!!! Can’t wait ti see what other recipes are inside.
That is a beautiful cake!
This is a gorgeous cake! I’m definitely crossing my fingers that the random number generator will be kind to me…
Wow, beautiful. I enjoy your blog and would jump for a chance at the book. Thanks for posting.
Beautiful cake, I believe I can smell the berries!
This looks amazing! I will have to make this for our next church social.
The cake looks wonderful I wonder if I can substitute the flour for matzah cake meal. It would be wonderful for Passover.
*drools*
I believe that sums it all up.
That cake looks so YUMMY! The cookbook looks great….
Ok, wow, I don’t know exactly how I got to your site but, um, I think I will stay a while. That cake looks fantastic, and I really need to stop making chocolate cake. Its definitely on my to-bake list!! Thanks.
This cake looks super yummy! Mmmm
Now that’s the first hazelnut cake I’ve seen that looks good enough to eat! Please enter me in your raffle for the book! I’m inspired!
That is really a pretty cake. Your friend is so lucky. I would lie to enter the raffle to win the book.
It’s my birthday on the 23rd! I must win the raffle! Plus, the cake looks beautiful…
this will be great with the hazelnuts i just got
Please enter me in the contest/raffle. The book looks fabulous.
that cake sounds interesting. ive never made anything with hazelnuts before. Chocolate Malted Layer Cake – that book is calling my name!
Wow, the cakes looks amazing – so delcious!
Thank you for the posts and the recipes!
Happy Easter and Spring!!!!!
I just discovered your blog, and love it! The cake sounds absolutely delicious, and I’ve heard great things about the book.
Yum! Have been looking for hazelnut recipes!
looks fantastic!
What a gorgeous picture! I’ve come across this book a number of times recently and would love to check it out
If the other confections included are as impressive as your cake, it is a must have addition to any baking library. Thank you for the opportunity to win a copy- how exciting!
Ooo – that cake looks amazing — almost better than a book giveaway (but not quite)!
This book sounds wonderful! I’d love a copy!
This looks so amazing…. I will be trying it. I work with Hazelnuts everyday….it seems they grow on you….
Living in the land of hazelnuts (Oregon’s Willamette Valley), having purchased a Kitchenaid and now reading about your incredible cake — I think I’m ready to take the plunge into the magical world of cake making. Thanks for the inspiration.
yummy, yummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
i simply love your pictures!!! i have been reading your blog for quite awhile. i was hooked by your book lists.hope you enjoyed that cake!
This looks fabulous, Ari. I remember as a little girl wanting a “bakery cake” like so many of my friends. Today, a homemade cake is such an expression of love. I’m sure your friend felt the same.
WOW! that looks and sounds amazing.
This cake is just so Yummy looking!! Perfect for the Easter dinner! Thanks for sharing with us!
this looks amazing!!! i love raspberries!
OMG. Hazelnuts and raspberries. I can’t imagine a more perfect combination for a cake.
And the frosting IS beautiful! Pink is my favorite color too!
I love raspberries!
you are a pro in selecting the recipes and making them look delicious. i hope you next recipe includes chocolate
This is one of the most elegant cakes I’ve ever seen on a blog. I have Celiac Disease and can only eat gluten free desserts. I can’t wait to try this and convert it into a gluten free cake! And if I’m lucky enough to win the book, I’ll be able to try converting the other recipes as well. Thanks for posting about this beautiful looking (and I’m sure tasting) cake.
Oh My! I so want a piece of that cake … and one of those cookbooks
Thank you!
Marilyn
WOW, that cake looks so yammi. I’m loving everything with raspberries!
Would be great to get one of these books!
Azrael =^.^=
This looks spectacular! Great for spring and perfect for Mother’s Day (I’m planning ahead)
count me in.
Raspberries are my favorites…I would love to give this cake a try.
Raspberries and hazelnuts are a match made in heaven. Aww the tea party sounds adorable.
At the moment, I would take the cake over the book. That is GORGEOUS.
I love the speckles of raspberry in the frosting. What a bright and cute cake!
That looks like an absolutely wonderful cake!
I’d love a chance to win the book if the draw is open to Canadians.
That cake looks so yummy and pretty! Having a five year old of my own, I loved the story about your friends child and how much she loved the pink cake!
The cake sounds heavenly!!
The cake looks delicious. I love the pink color!
Thanks for the great information. *stumbles*
I am new to your blog and enjoying it very much. I haven’t made a cake in years. Maybe I should start with this delicious-looking example.
That cake is just absolutely beautiful! The colors are just so perfect and spring-y
Oh, yum. That cake looks and sounds absolutely delicious