Hazelnut + Cinnamon Cake

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the taste of autumn


Preparation time: 30 minutes
Cooking time: 30 minutes


  • 1 cup butter

  • half cup vegetable oil

  • 3 cups granulated sugar

  • 5 eggs, room temperature

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 tablespoon ground cinnamon

  • 1/4 teaspoon salt

  • half cup whole milk, room temperature

  • half cup buttermilk, room temperature

  • 2 teaspoons vanilla extract

  • 3 tablespoons hazelnut syrup


1. Preheat oven to 180C . Prepare three 9-inch round cake pans with nonstick baking spray or coated well with oil or butter and flour, taking care to remove all excess flour.

2. Cream together butter and oil until light and fluffy. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.

3. Sift together flour, baking powder, salt and cinnamon. Combine milks, vanilla and hazelnut syrup together in a bowl. Add to butter and oil mixture alternately with milk mixture, beginning and ending with dry ingredients.

4. Stir all ingredients until well combined.Stop mixer and scrape down sides and bottom of bowl.

5. Evenly distribute cake batter between cake and place pans into oven. Baking for 25-30 minutes, or until a toothpick or cake tester inserted in the centre comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

6. Frost cake as desired.