A mini cake I baked for dad on Father’s Day! Not the fanciest cake but it tasted lovely and wasn’t difficult to make!
So Father’s Day happens in September in Australia! Unfortunately I didn’t have much time to make dad a fancier cake but nevertheless I still wanted to make something. While this is a simple cake, you can’t really go wrong with vanilla and chocolate and my aim was just to make a cake that dad would definitely like.
I am a fan of using berries in my cakes to help bring a little tartness into a sweet cake, so strawberries also played a leading role in my cake as well. My mum got me some beautiful looking strawberries, so thanks goes to my lovely mumsy as well 🙂
I do not think this is a difficult cake to make and the frosting was easy to make as well. As with all cakes, it is important that you remember the following points:
- Do not over mix your batter, as this will result in a tough cake.
- Make sure that your cake layers are completely cooled before you try to cut your cake in half. Trying to cut a warm cake into layers might break your delicate cake layers during handling.
- A cake must be completely cool before you go about applying your frosting…unless you like frosting that refuses to stay in place.
Any further questions or want more clarification? Please leave a comment below or shoot me an email! Always happy to help! 🙂 Happy baking!
Simple Vanilla Cake with Hazelnut Cream
Makes: One 7 inch vanilla cake
For the vanilla cake:
-175g softened butter
-175g caster sugar
-3 large eggs
-175g self raising flour, sifted
-1tsp baking powder
-1tsp vanilla extract
-pinch of salt
For the Nutella frosting and filling
Makes just enough to frost a 2 layer 7 inch cake
-100g soft butter
-80g icing sugar mixture/soft icing sugar, and some for dusting (optional)
-1 teaspoon of milk
– 160g Nutella/hazelnut spread, warmed
– Berries of your choice for filling and decorating(optional)
- Preheat the oven to 180°C. Line a 7 inch round cake tin with parchment paper.
- Sift together baking powder, salt and self raising flour
- Beat butter and sugar together either by electric mixer or hand until creamy and light in colour. Add in eggs one by one, beating well after each addition. Add in vanilla extract.
- Add in dry ingredients and mix until just combined.
- Spoon your batter into your prepared cake tin and smooth the top, before letting the cake bake on the middle rack of your oven for 45-50 minutes, or until a skewer into the middle of the cake comes out clean. The cake should also gently spring back when touched gently and be golden brown in colour.
- Allow the cake to sit in tin for 10 minutes, before turning out and allowing cake to cool completely.
- Meanwhile, make your hazelnut frosting and filling. Beat the softened butter and icing sugar together until the mixture is pale. Alternate between adding the milk and the warmed hazelnut spread into the butter mixture and beat until well combined.
- If adding berries into the middle of your cake, reserve approximately a third of your hazelnut mixture. If using strawberries, cut finely into small chunks. Other berries may be halved or left whole as per preference. Fold the berries into your reserved hazelnut spread and set aside.
- Return to your cooled vanilla cake and carefully cut the cake into two even halves horizontally.
- Place one half of the cake on your serving plate and secure with a little bit of frosting. Pipe a hazelnut border around the cake, leaving about 1 cm around the edge. Spread your berry hazelnut mixture within the piped border.
- Pop the other half of the cake back over the filling and give your cake a thin crumb coat with a spatula or a flat edged knife – crumb coating helps catch any stray crumbs before you frost your cake. Place your cake in the fridge for 5 minutes allow the crumb coat to settle.
- Use the rest of your hazelnut cream to frost the cake before decorating the top with berries and a little icing sugar. Tada!