Elegant three-tiered hazelnut wedding cake on a silver rotating stand, featuring layers of golden-brown cake and translucent brown buttercream, adorned with amber praline shards, crushed hazelnuts, and edible gold leaf accents, set against a professional bakery backdrop with a marble countertop and warm lighting.

Hazelnut Praline Wedding Cake: A Luxurious Celebration Dessert

Quick Overview

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2.5-3 hours

Servings: 16 slices

Difficulty: Intermediate

Dietary: Vegetarian, Contains Allergens

Essential Equipment You’ll Need

Must-have tools:

Pro Tip: These tools will make your cake-making process smooth and professional!

Ingredients Breakdown

Hazelnut Praline Ingredients
  • 6 ounces dry roasted hazelnuts
  • 1 cup granulated sugar
  • ¼ cup water
  • 1-3 tablespoons vegetable oil
  • 1½ tsp sea salt flakes
Hazelnut Cake Ingredients
  • 2 cups cake flour
  • ½ cup hazelnut flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 cup unsalted brown butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup whole milk
Brown Butter Buttercream
  • 1½ cups unsalted brown butter
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch kosher salt
  • 2-3 tbsp heavy cream

Preparation Method

Hazelnut Praline Steps
  1. Spread chopped hazelnuts on a lined baking sheet
  2. Create caramel by heating sugar and water until deep amber
  3. Pour caramel over nuts, let cool completely
  4. Break into chunks, grind some into paste

Overhead view of a rustic wooden workstation with scattered roasted hazelnuts, a copper pot of molten amber caramel, and a marble slab, all bathed in warm natural light, conveying a professional patisserie atmosphere.

Cake Layer Technique
  1. Whisk dry ingredients thoroughly
  2. Mix brown butter with sugars
  3. Add eggs and extracts
  4. Alternate dry ingredients with milk
  5. Bake at 350°F for 20-30 minutes
  6. Cool and trim layers
Buttercream Assembly
  1. Beat brown butter until creamy
  2. Gradually add powdered sugar
  3. Mix in vanilla, salt, and cream
  4. Optional: Blend praline paste into buttercream

A three-tiered hazelnut wedding cake is mid-assembly on a rotating silver cake stand in a professional kitchen, with brown butter buttercream being applied and crushed praline pieces cascading down one side, illuminated by soft studio lighting.

Critical Baking Tips

  • Temperature Matters: Ensure all ingredients are room temperature
  • Caramel Warning: Watch sugar carefully to prevent burning
  • Layering Technique: Chill between layers to prevent sliding

Storage & Serving

  • Refrigerate cake (covered) for 3-4 days
  • Best served at room temperature
  • Cake Storage Container recommended for freshness

Wedding Cake Variations

  • Add chocolate ganache layers
  • Incorporate seasonal fruits
  • Use mascarpone for stability
  • Experiment with espresso buttercream

Allergen & Dietary Considerations

🚨 Contains:

  • Tree nuts
  • Dairy
  • Eggs
  • Wheat/Gluten

Pro Decorator Tricks

  • Use piping bags for precise decoration
  • Create praline shards for dramatic garnish
  • Consider edible gold leaf for luxury finish
Common Mistakes to Avoid
  • Overmixing batter
  • Inconsistent layer thickness
  • Not cooling brown butter completely
  • Rushing the assembly process

Enjoy creating this show-stopping wedding cake that’s sure to impress!

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