Best 6 Hazelnut Butter Brickle Cake Recipes

BUTTER BRICKLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour. (Do not use 8-inch rounds or batter will overflow.)
• Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
• Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.

BUTTER BRICKLE CAKE RECIPE - (4.5/5)

Steps:

• LINE large baking sheets with parchment paper, trace 3 8-inch circles on sheets. Turn paper over so that you can see the tracings. Preheat oven to 225°F. MIX together 1 cup of the sugar, hazelnuts and cornstarch. USING the whip attachment of large stand mixer, whip egg whites at slow speed until whites are foamy; add cream of tartar. Continue whipping at fast speed until soft peaks form. Gradually add the 3 tbsp of sugar and whip until stiff peaks form. Add vanilla. REMOVE bowl from mixer stand, gradually fold in the nut mixture with a spatula. Divide mixture between 3 circles and spread into even layers. Bake for about 2 hours or until meringues are lightly coloured and dry. Set aside to cool or store airtight at room temperature. CARAMEL SAUCE: Bring cream to almost boiling and set aside. Combine the sugar with 1/2 cup water in large, deep saucepan. Stir to moisten the sugar. Bring to a simmer, swirling the pan gently to dissolve the sugar. Increase heat and simmer without stirring until syrup begins to colour. Once the syrup turns an amber colour or light caramel colour, remove from heat and add the cream in a steady stream, stirring with a wire whisk. *Caramel and cream will bubble up and steam* (be very careful), but keep stirring and continue to whisk until caramel is completely dissolved and combined with the cream. STIR in pieces of butter until melted and combined. Stir in vanilla and salt. Set aside to cool. WHIPPED CREAM FILLING: Whip the cream until soft peaks form. Add icing sugar and whip until stiff peaks form. Set aside 1 cup for decoration. Fold 1/2 cup of the Skor chips into the remaining cream. PLACE the 3 meringue layers on work surface, turn 1 layer over to the smooth side (for top layer). Spread a very thin layer of caramel sauce on top layer and chill. LAY 2 remaining meringues on work surface and brush with melted milk chocolate; chill until set. REMOVE all layers from refrigerator and place the bottom layer on serving plate, spread one half of the Skor cream over the first layer, place next layer on top and spread the remaining half of the Skor cream over second layer. Place top layer caramel side up gently on top. FILL a piping bag with a 1/2-inch plain tip with remaining plain cream and pipe 8 rosettes around the outside border of the layer, leaving space between the rosettes. Pipe one rosette in centre of cake. Fill the spaces with Skor bar pieces. DRIZZLE caramel lightly over the whipped cream rosettes. Chill 4 hours before serving. TIP: Any remaining caramel sauce can be refrigerated for up to 3 weeks to be used for other desserts. Per serving: 629 calories; 5 g protein; 39 g fat; 68 g carbohydrate; 1 g fibre; 64 g sugars; 141 mg sodium.

HAZELNUT AND BROWN BUTTER CAKE

Steps:

• In a saucepan, melt the butter over medium heat, and continue to cook it until it turns brown and smells quite nutty, being careful not to let it burn, 10 to 15 minutes. Remove from the heat and let cool almost to room temperature.
• Meanwhile, heat a convection oven to 325 degrees F or a conventional oven to 350 degrees F. Butter the bottom of a 10-inch round cake pan and line the bottom of the pan with parchment paper.
• Spread the hazelnuts on a rimmed baking sheet and toast them in the oven until lightly browned and fragrant, 10 to 15 minutes. Wrap the hazelnuts in a clean kitchen towel and rub them together vigorously to remove most of the skins. (It's fine if some is left on.)
• Chop about 1/4 cup of the nuts finely. Grind the rest of the toasted nuts in a food processor until finely ground.
• Sift the flour, confectioners' sugar, and salt together into a large bowl. Add the ground nuts and whisk to combine. Add the egg whites and whisk them together well with the dry ingredients. Slowly add the melted butter, whisking constantly until it is completely incorporated and no butter is floating on top of the mixture.
• Pour the batter into the prepared pan and sprinkle the top with the reserved chopped nuts. Bake until the cake feels solid but still gives slightly when touched, 40 to 45 minutes. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.

HAZELNUT CAKE SQUARES

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, water, Nutella and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips, hazelnuts and, if desired, toffee bits. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Cool completely in pan on a wire rack. Dust with confectioners' sugar if desired.

HAZELNUT BRITTLE

Steps:

• Preheat the oven to 350° F.
• Put the hazelnuts on a baking sheet and toast them in the oven for 15 minutes until browned and fragrant. Let cool.
• Prepare a large baking sheet by lining it with parchment paper. Melt the butter in a heavy-bottomed saucepan set over medium heat. Whisk in the sugar and corn syrup, and bring to a boil. Continue whisking constantly until the syrup is a rich amber color, about 10 minutes. Remove the pan from the heat and carefully whisk in the baking soda and salt. Stir in the hazelnuts and then pour the contents of the pan onto the prepared baking sheet and spread it out into a thin layer. Let the brittle cool completely.
• Break the brittle into 2-inch pieces. The brittle will keep in an airtight container for up to 1 week.

HAZELNUT BUTTER CAKE WITH SEA SALT CARAMEL

Steps:

• Preheat oven to 350°F. Butter an 8"-diameter cake pan. Line with a parchment round; butter parchment. Dust pan with flour.
• Pulse hazelnuts and 1 tablespoon granulated sugar in a food processor until finely ground; set aside 2 tablespoons nut mixture. Whisk baking powder, salt, 1 cup flour, and remaining nut mixture in a medium bowl.
• Using an electric mixer on high speed, beat 1/2 cup butter and remaining granulated sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions. Reduce speed to low and mix in dry ingredients. Scrape batter into prepared pan, and sprinkle with reserved nut mixture and raw sugar.
• Bake until cake is golden brown and a tester inserted into the center of cake comes out clean, 40-45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out.
• DO AHEAD: Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature.
• Bring granulated sugar, corn syrup, and 2 tablespoons water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until mixture turns a deep amber color, 8-10 minutes. Remove from heat and gradually add cream (mixture will bubble vigorously). Cook over medium heat, stirring occasionally, until smooth, about 2 minutes. Remove from heat and mix in butter and salt.Let cool slightly before serving with cake.
• DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.