Hands down, my favorite season is fall. I love the changing leaves, the subtle chill in the air, and the comforting feel of being cozy and warm in my favorite sweater.
But something happened this year.
I think it was the severity of winter. The endless winter weather storm warnings, the huge mounds of snow piled as far as the eye could see, the bitterly cold air that sucked the life right out of me.
This year, I have craved spring.
If I close my eyes I can get lost in the thought… the warmth of the sun on my skin, the baby blossoms emerging from a seemingly lifeless tree, the hope of something new.
Uh, where was I again?
Oh yeah. Cake.
Pink and yellow danced around the outside of this cake.
The inside, however, was a whole nother story! (Sadly, I brought this cake to my in-laws for Easter and failed to get a picture of the inside. My apologies!)
I made a chocolate hazelnut cake with a vanilla hazelnut buttercream frosting.
I have to admit, I sorta loved it.
The chocolate was luscious and scrumptious and toothsome.
I just learned the word toothsome and have been dying to use it. It means delicious or tasting very good. I think we need to get toothsome its rightful place back in common language.
I am just thankful that there is another word I can use that means delicious. I say delicious a lot. Like… in every single post I write. I have an addiction to the word!
But no more! From now on I am saying toothsome!
You've been warned.
Chocolate Hazelnut Cake
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup freshly brewed hot coffee
- 1/2 cup Torani Hazelnut Syrup (I think any brand will do)
Preheat the oven to 350 degrees F. Prepare you cake pans. I used 8in rounds, you can use rectangle pans or cupcakes or whatever floats your boat!
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Slowly add the coffee and then the syrup. Stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Vanilla Hazelnut Buttercream
1 pound butter (4 sticks, I always use unsalted)
2 pounds powder sugar (about 8 cups)
1 tablespoon vanilla or clear vanilla extract
1 tablespoon Torani Hazelnut Syrup
1-4 tablspoons milk (depending on desired consistency)
dash of salt
Cream butter in mixer until light and fluffy. Add sugar one cup at a time until fully Incorporated. After the third or fourth cup add the vanilla, syrup, and one tablespoon milk. Incorporate remaining sugar, and add more milk as needed.
I must tell you though, the combination of this cake and frosting is sweet. As in your teeth might tingle from the sweet. As in you might lapse into a sugar induced coma sweet.
I have painstakingly trained my taste buds and body to accept mass doses of sugar for most of my life, so I can take it. My hubby had to take a break while eating it.
Lightweight.
Think you can take it? 
Can you tell us how you did the piping? Mine never turn out.
Love chocolate and hazelnuts! Can’t wait to try this, Amanda.
Oh, yeah….I can handle it.
Not only does is sound *delicious*, but it is so, so pretty, Amanda!
And you are moving to Texas, when exactly?
Oh gosh Kristen! I am sorry I didnt think of that. I will definitely try to get a tutorial for this frosting technique asap!
LOL. Love that you call the hubs a lightweight! I’m not sure I could handle it, but it sure does look good.
I have another word for you: The Brits call things “morish” – as in “That’s so good, I want MORE!”. Such a great word to describe things like Cheezits, popcorn.. Cadbury Mini Eggs…
Very pretty cake Amanda. It looks like more than two layers, just wondering how many of the 8″ round pans were used in this recipe.
I love how you take the simplest design and make it look like a work of art. I wanna be like you when I grow up…
This is gorgeous!! You cakes are always so neat and pretty.
Oooh, you could also use Frangelico… of which I have a bottle gifted to me during Christmas that I’ve yet to make use of… WIN!
I love Fall too, but like you have been aching for Spring! Must have been all of the snow. This cake is beautiful Amanda!
So beautiful and I’m the same way… I love fall but I am so anxious for summer to get here this year!
I have to admit I’m just the teensiest bit sad not to see the middle. And since I could in no way do this justice, I’m hoping it won’t be long til a repeat. Gorgeous and it looks toothsome. (Auto text didn’t know that word til just now) ps…maybe hubby needs sugar bootcamp so he can keep up
yum! our wedding cake was chocolate hazelnut and now i’m craving it
I bet your family loved this Easter cake!! You know we all wanna see the inside. Guess you need to bake another cake to share. I’ll keep my eyes peeled
xo
Love the pink & yellow stripes.
That looks marvelous and springy Amanda dear!
As I read, and saw the word ‘toothsome’ I kinda figured the meaning,but I thought wow that would be a good word to search on Swagbucks to be sure of the meaning, because I wanted to know for sure, plus wanted a chance to win some swagbucks LOL. You must have read my mind though because the next line in your blog defined the word. Thanks 
This is such a gorgeous cake! I sure do wish you’d move down here near me. Oh no, that wouldn’t be good. I’d be over at your house all the time hoping to be your taste tester. It’s probably a really good thing you live far, far away. {But it would be a lot of fun, wouldn’t it?}
I saw this recipe via a re-tweet on Twitter. (Full Disclosure: I work for LorAnn Oils). I read that the cake was very sweet and wanted to suggest trying LorAnn’s Hazelnut Super-Strength Flavoring instead of the syrup. Our flavors are unsweetened and would require only 1/4 to 1/2 teaspoon to flavor the cake. To make this adjustment, the liquid in the recipe would need to be increased (1-1/2 cups buttermilk) to replace the 1/2 cup of syrup. A few drops is all it would take to flavor the buttercream frosting too.
Happy Baking!
Very Pretty….would also like to see a tutorial on the piping:)
Oops, the flavor is actually called “Creamy Hazelnut”.
Everytime I think it can’t get better, it does. Do you ever sleep at night without designing beauties. Just stunning design. This is perfect for my granddaughters Birthday cake. All of her favorite colors can be used and still be appetizing.
Many thanks again for making me look good.
I am a confirmed Chocoholic….and coming in second to my addition to chocolate is Hazlenut. If I don’t have my Hazelnut coffee with Hazlenut creamer each morning I am a MESS. Well I think this will be the PERFECT cake for me. If it is too sweet for others…well so be it. That leaves more for ME! I am anxious to see the turorial for the piping. GREAT JOB!!
BTW….I read that you might be moving to TX? Is it to late to try and get you to come to Missouri and be my neighbor?
I would be a gracious taste tester and also student of all things beautifully baked. LOL
stunning spring cake! Let the sun wrap us in warmth after such a cold winter
Beautiful icing!
A master piece and so divine ♥
I seriously just want to sit and stare at your cakes – they’re always SO amazingly beautiful.
Another beautiful and toothsome recipe Amanda!
It looks amazing! I guess I will have to make it to make sure the inside lives up to the beauty on the outside…
Beautiful cake love the recipe.
salivating as I type!!!!!
Gotta say…………either you have very quiet, well behaved kids, baby include, or you never sleep!!!!!!!!! Just the fact that you have time to get this newsletter out, let alone bake, and stay slim at the same time, amazes me!!!!!!!!!!!!
I gain 5 pounds, looking at every recipe, then another few making them!
MMMMMMMMMMMMMMMMMM!
Me encanta!!!! Es maravilloso.
My favorite season is fall too, but you’re right, this year I’ve really been excited about spring and the warmer weather. What a lovely cake!!
i don’t think i could ever pipe that beautifully and perfectly in a million years. lovely lovely cake you have here!
I’d definitely say that was toothsome. My mouth is literally watering from looking at it. I’m so not kidding.
Awww, and I came here just to see the inside of the cake! I’m not crazy about pink and floral colors, but the cake still looks nice!
Gorgeous cake, as usual! I had to laugh about your not getting a photo of the inside of the cake. Since I started blogging I am always thinking of the food photos I am going to take. It is all I can do to resist from pulling out my camera when I bring new dessert somewhere and it is served!!
I just had to comment – I made your hydrangea cupcakes this weekend, and they turned out beautifully! I made blue and lavender, green and white, pink and lavender, and pink and white. They made a stunning addition to our Easter table – thank you for the idea!
That is a gorgeous cake. I love the springy colours. My favorite season is summer but spring is something I definitely crave after a long winter(which we are still experiencing in Alberta)!
Annnnd now I need cake. Boy that sounds good, I might try pairing it with some pb buttercream though. Have you tried flavored coffees with that recipe? Our local grocery store carries about 20 different kinds, so far I’ve used the flavors hazelnut creme and caramel nut crunch, both very toothsome in a chocolate cake. The best part is that they come in these little 2 serving bags so when I go I stock up on every flavor I can get my hands on.
Darn you! Now I want to know what the inside of the cake looked like. Well regardless, it looks very “toothsome”, lol. I like it, I’m going to work that into everyday conversation, see if it sticks.
This looks so good! I plan on trying it sometime soon!
Wow, this looks so bright and Springy. Can’t wait to try it. Thanks for the recipe!
So beautiful! I can’t imagine how delicious this cake must taste! Does your family realize how lucky they are to have you providing sweet treats?!?
By the way…how cool are you being tracked down by Creative Kidstuff toy store to be a guest local blogger?!?! We have a store just two blocks from our house and frequent the place way too often! Can I give my hair a little red and go as your impersonator? You’re just too cool for school!
I’m going to be on the search for that syrup! This sounds fabulous.. I have quite a sweet tooth so I think I could handle it
Such a pretty cake! I’m in love with the colours. I’d love to know how to do the piping on the sides like that too!
Oh my gosh, could your simple cake designs be any more elegant and beautiful?! And I still can’t believe that you have a newborn at home….
So pretty. Wish I could do that!
*Happy*
Just looking at this cake evokes happiness in me. I can only imagine what a joy it must be to taste.
Thanks for posting! I enjoy viewing your post and admire your talents!
Absolutely stunning! And I love hazelnut anything!
What a beautiful cake! I’m sure it tasted very toothsome!!
Oh my goodness, this sounds and looks incredible. Your blog is amazing, you are so talented. I will be lucky if I ever get to be half as good as you haha.
Congrats on the new addition to your family,by the way
Never without fail, beauty and sweetness! Thank you!
so often i’m amused by people who claim something is ‘too sweet’ or ‘too rich’ and can’t finish their portion. i laugh to myself, and then i eat what they’ve left behind.
oh wow that is so pretty!!!
Toothsome indeed, Amanda. And very spring-like.
Well I say, deliciously-toothsome! I love the way you decorated this cake too.
Your cake looks so lovely and fun and spring-ish. I think it’s awesome! And I also think ‘toothsome’ is an awesome word
Chocolate and hazelnut has always been one of my absolute favorite flavor combos, so I know this must be delicious! I love how you decorated it too…simple and lovely, but striking.
Beautiful cake. I did try a version of your red velvet cake but I used a different blogger’s red velvet cake recipe that didn’t really turn out. Thanks for the idea to use cool whip in a pinch. It worked great. http://dinnertime.typepad.com/blog/2011/04/moms-birthday-cake.html.html
Beautiful cake. It reminds me of the color of all the tulips that are blooming around my neighborhood.
Can you share what frosting tip you used for this and how you accomplished that look? Thanks!
I’ll adopt you if you’ll make this for me!!
the cake looks so beautiful. i’m pretty sure it taste good also.=)
Could you please tell me what kind of tip you used for the stripes on this cake. I love it and plan on doing it. Thanks!
I love this design – I may even try it! I’ll share it on my blog if I do!
http://jennysteffens.blogspot.com
I made these in cupcake form last weekend. The batter was VERY thin, almost like water! Has anyone else found this to be the case with the batter? I followed the recipe exactly. I thought about adding more flour to thicken the batter a little, but I didn’t know if that would just throw everything out of whack.
Hi! I t sounds like you made it right! Did you cupcakes turn out?? This cake does have a thin batter generally.
Hi Amanda, beautiful cake! I would like to know how many cake pans you used? Is it a three layer cake?