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.
282 Responses to “Hazelnut Raspberry Cake”
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Such a lovely pink! Can’t wait to make this.
Gotta love anything with pink frosting!!
Ooh!!! I would love to win that book. The cake looks amazing!
Hahaha, I see 102 others were also interested in getting their hands on a copy of this book
. With a cake that looks this good, who could resist!!
Mmm, hazelnuts AND raspberries? That was a lucky 5-year old =D
The cake looks delicious Ariela – beautiful presentation too! The recipes that you mention from “The Sweet Melissa Baking Book” sound really interesting. I would love to try them all! Thanks for the raffle, and for your blog which I really enjoy.Take care, Michele
Is it bad that I hop around like a 5 year old at the sight of pink cakes? Hmm.
I have a weakness for baking themed cookbooks and pink items even though I don’t need them. The cake looks delish!
Woww, this cake looks fabulous. <3
Your comment reminds me of the time I made strawberry bread and my little cousin was all “WOW the batter is PINK!”
That cake looks delicious!
Yum Yum and Yum!!!
Wow, that sounds great.
Winning one of those cookbooks would be even greater.
I love the real fruit content in the frosting!
I want one!!!
That cake looks awesome. I know some friends that it will be perfect for. Thanks for the recipe.
Hello, it looks yummy!!! I can sink my teeth into it, Bravo!! another good recipe,thanks…gina
How do you think one gets an invitation to a 5-year-olds swanky tea party? I certainly want one, if it’s this cake she’s serving!
Your cake is simply gorgeous, it would look nice with a sprinkle of poppy seeds too !
L:ove the cake….such a treat!!!
I visit your site often and this cake looks absolutely divine! Thanks for posting the recipe. Can’t wait to try it out.
I must have it, I tell you, I must! That cake looks delectable.
this looks like a great book and it would be fantastic, as we speak i am looking for the ingredients to make this great cake!!!
Anna NM
what a fabulous -looking cake, and the recipes from the book sound delicious. I’m usually reluctant to try anything with a layer of jam, but the sour cherry pie with pistachio crumble sounds right up my alley!
Mmmm. That looks so good. I love chocolate as well as the next person but sometimes I just want something sweet and fruity.
Oh dear, this cake sounds amazing.. Gotta try it out for my birthday!
If the husband sees this, I’m definitely going to have to make it! Could you use hazelnut flour instead of grinding your own? How much would you use? Of course, you’d have to toast it first to get the best taste.
beautiful!
You’re hazelnut raspberry cake looks divine. Beautiful garnish, and the cake looks so moist that I could just eat it right now! This cake looks just perfect for an Easter dessert.
I am so excited to find yet another cool blog. Each time I find one its like getting a new cookbook! Speaking of that I am crossing my fingers too!
Pink desserts are the best! I’ll have to file this recipe away for my friends’ birthdays.
Anything from Sweet Melissa is a keeper!
This looks like the exact perfect cake for my inner 6-year-old,,,,pink and fluffy! But with plenty of flavor for my outer 25 year old
OMG that cake looks sooOO good! Fingers crossed for book drawing!
This book has had the best reviews!!
Wow, I’m not a cake eater, but I think I’ll make an exception for the one above. It looks heavenly!
Mmmmmm….
Looks delicious!
maybe second time will be the charm.
My mouth is watering just imagining the toasted hazelnut goodness combined with fresh raspberries…..
That would make me soooo HAPPY! I love just looking and drooling, but I think a little actual baking is in order here.
The cake is beautiful! Sign me up the for the drawing — this cookbook sounds like it’s full of good ideas.
The book looks beautiful. I can’t wait to cook with it!
I want this book so I can bake drool-worthy desserts like the ones on your blog!
I’ve been silently reading your blog for a while now, but the potential of getting this book is making me emerge
) Thank you so much for sharing all your wonderful recipes, and for giving away the books, too (even if I don’t get one of them!)
I just found your blog through Tastespotting, and boy, does that cake look delicious. Now I just need a special occasion to make it so I don’t end up eating the whole thing.
I think it’s definitely time for me to add a pretty pink cake to my baking repertoire. Thank you for sharing such a gorgeous looking and sounding dessert.
I hope I win a copy! I’m a new reader of your blog and I love it!
This really looks beautiful, and the cake itself looks so very moist…
This book sounds INCREDIBLE! I can’t get over how gorgeous your cake looks and how yummy all those other recipes sound. I hope I win a copy but if I don’t I am SO buying the book.
Me, Me Me!! My name is Melissa and how great would that be to have this book!!
Your cake looks scrumptious. I have added your blog to my list to check every day.
What a beautiful cake and great story too! I’ll be checking back to see your new posts from nown on!
That cake looks so yummy! mmmm Rasberries and hazelnuts… And what could be better than a book giveway! I hope I win!
Fab looking cake and so fresh and spring-like too!! Looking forward to making it soon.
Interesting and unique. Sounds delicious.
What a lovely pink cake and worthy person to receive the last piece.
Yum, that cake looks good. Maybe I’ll get lucky and win the book! Mmmm, raspberries.
This cake is absolutely lovely! Oh, I hope, hope, hope I can win that book. I’ve been eyeing it! (Fingers crossed!)
This cake looks much better than my last raspberry concoction!
wow, i’ve never really thought that raspberry would go so well with hazelnuts. the raspberry flecks in the frosting look great … at least it’s none of that artificial stuff!
Oh I so want a piece of this cake! I also so want to win that book. I never ever win anything, not the lottery, not any raffles….nothing. So if I win this book that would be wonderful!
Hazelnuts and raspberries together sound wonderful! That cake looks just gorgeous, I envy every single person who tasted it!
Wow, that looks absolutely amazing! I would love to be in the drawing for the book!
What a lovely, tasty looking cake. Thanks for the opportunity to win what looks to be a great cookbook.
Wow, that looks amazing! And pink! Sounds like a great centerpiece for a bridal or baby shower, too.
mmm…looks delicious
Formidable! This would make a good birthday cake for those who love the color pink. Although I’m not fond of pink, I can think of many ‘young at heart’ who would. Now, if only I can get a slice….
This cake looks like a wayne thiebaut painting, which i absolutely love — what a perfect birthday cake.
Yum! I was lured in by tastespotting…love love love hazelnuts! this cake looks amazing.
Ooh ooh ooh — count me in!
Awesome!!!!!!!!!!!!!!!!!!!!!!
gorgeous cake!!!
raspberries are beautiful!
I am not a huge fan of frosting, but this raspberry buttercream looks AMAZING!
I also loooove pink! And this cake looks perfect (I’m a sucker for raspberries. And, you know, cake generally). Love it!
I know that the cake did not last long but do you know how long it keeps?
That cake looks amazing! Thanks for posting the recipe and instructions – I plan on making, and sharing it, with my family this coming Easter weekend.
Cake looks beautiful and raspberries are my favorite. Will have to try it.
I love the pink colour and all the flavours sound divine! You are a true friend to go to all the effort to make this delicious treat. Its a true winner when everyone is fighting for the last bite
Oh my, that looks delicious, I could just dive right in! The icing is what is really capturing my interest, I could eat that straight from the mixing bowl.
That cake is really beautiful! The pink color is just too cute!
What a lovely combination. I can’t wait to try this. Thanks for posting!
what can i say that everyone else hasn’t already… yum!
i can’t imagine what other great stuff is in this book (hopefully i can soon
)
I’ve had my eye on this book and seeing your post makes me want it even more!
Raspberries are my very favorite fruit and that cake looks so delicious! Yummmmmm!! I’d love the book.
I love raspberries and this cake looks delicious!Yummmm!! I’d love the book.
This has moved to the top of my must bake soon list. Thanks for posting the recipe and thanks for the chance to win the book!
Beautiful post! I take all your book recommendations seriously so I would love to give this one a whirl!
Winning this book would be the icing on the cake!!!
Love the pink! Would love the book!
Your cake looked too good to eat, but to stop the drooling I guess you had too! What a fantastic colour, too. Please, please, pick me for the book!
Oh my, this looks delicious. I’ll have to try it!
Yum! Raspberry is one of my favorite flavors!!!
The cake looks great, and I would love to win the book!
The cake is beautiful. I have looked around and you have may great sounding recipes. Thanks for sharing and I look forward to more.
Oooh a pink cake! Pink! I’m sure if a five year old was excited about that then it’s okay for a 25 year old to be just as thrilled!!! Hmm… or is it the other way around? Either way it looks scrumptious, hopefully I’ll try to make it one of these days.
well, there goes my diet!
Beautiful cake!
I’d love the chance to win a copy of that book.
Oooh! Pink cake! Pink is my favorite color!
Of course it helps that the cake itself sounds downright delicious!
The books sounds wonderful too!
Love hazelnuts and love raspberries, love the girlie pink cake!
How about this wonderful recipe book sent over here to Sunny Singapore? Please? BTW, the cake looks real moist – I want!