Date and Hazelnut Caramel Cake
Makes 1 (9-inch) cake
  • ¼ cup (57 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • ⅓ cup (75 grams) vegetable oil
  • 2 teaspoons (10 grams) Frangelico
  • 2 teaspoons (8 grams) vanilla extract
  • 1 teaspoon (3 grams) kosher salt
  • 2 large eggs (100 grams)
  • 3 large egg yolks (56 grams)
  • 2 cups (200 grams) cake flour
  • 2 teaspoons (10 grams) baking powder
  • ⅓ cup (80 grams) whole buttermilk
  • ½ cup (120 grams) heavy whipping cream
  • Date Caramel Buttercream (recipe follows)
  • Caramel and Date Filling (recipe follows)
  • Caramelized Hazelnuts (recipe follows)
  1. Preheat oven to 325°F (170°C). Spray an 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add oil, Frangelico, vanilla, and salt, beating just until combined. Add eggs and egg yolks, one at a time, beating just until combined after each addition.
  3. In a medium bowl, whisk together flour and baking powder. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Transfer batter to a large bowl; set aside.
  4. Clean bowl of stand mixer. Using the whisk attachment, beat cream at high speed until soft peaks form, about 3 minutes. Fold whipped cream into batter. Pour batter into prepared pan.
  5. Bake until light golden brown and a wooden pick inserted in center comes out clean, about an hour, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  6. Using a serrated knife, cut cake in half horizontally. Place ½ cup Date Caramel Buttercream in a piping bag fitted with a medium round tip. Pipe Date Caramel Buttercream around edge of one cake layer. Spoon Caramel and Date Filling onto cake layer, and spread within buttercream circle. Top with remaining cake layer. Spread remaining Date Caramel Buttercream on top and sides of cake. Garnish with Caramelized Hazelnuts, if desired. Cover and refrigerate for up to 4 days.
Recipe by Bake from Scratch at