Yellow Layer Cake with Nutella Buttercream

by Country Spoon

Happy New Year and Happy Birthday to all our friends and family that have birthdays this month! A simply delicious and beautiful cake that is the perfect in-between for chocolate and vanilla lovers.

Yellow Layer Cake:

4 c. all-purpose flour

1 T. baking powder

1/2 t. salt

1 c. olive oil

1  1/2 c. white sugar

4 eggs

2 egg yolks (reserve whites)

2 t. vanilla

1  1/2 c. skim milk

Preheat oven to 350. In a medium bowl, combine flour, baking powder and salt.  In a stand mixer bowl with the paddle attachment, mix together olive oil and sugar.  Beat in eggs and yolks one at a time and stir in vanilla. Gradually add flour mixture alternating with milk until batter is moist.  Be careful not to over mix.

Prepare two 9 inch round cake pans by greasing with butter and dusting lightly with flour.  Pour batter into pans and tap lightly on counter to release any air bubbles. Place on the center rack of preheated oven for 30 to 40 minutes. The cakes are done when golden in color and when pressed on the top the center bounces back. Remove and cool on racks. Once cool, run a thin spatula knife around the edges of the cakes and pop them out of pans on to a cutting board. With a long sharp knife, trim off the outer edges of the cakes and slice off the top “puffed” part of the cake to make it level.  Slice each cake in half horizontally to make 4 rounds and set aside. Prepare frosting below.

Nutella Buttercream:

1 stick unsalted butter – softened

2 egg whites

1/2 t. salt

4 c. powdered confectioners sugar

1 c. Nutella hazelnut spread

3 T. skim milk

In a stand mixer bowl with paddle attachment, cream butter and egg whites on medium speed until fluffy. Slowly add sugar and salt followed by the Nutella.  Add milk and beat on medium speed until combined and light in texture.

Place one cake round on a platter and spread with a thin layer of buttercream.  This acts as the “glue” to hold the cakes together.  Repeat on the other 2 layers.  Once the fourth cake is added to the stack, frost the whole cake with the remaining buttercream. Use thick long motions when frosting, being careful not to mix the crumbs into the frosting. Enjoy!