1-Getting Started with Prep: First, preheat your oven to 350°F (175°C) and make sure your oven rack is centered. Prepare a 9-inch cake pan by lining the bottom with parchment paper, spraying the sides with non-stick cooking spray, and dusting with unsweetened cocoa powder shake out any excess to keep it neat. This step sets the stage for a cake that releases easily and looks great.

2-Getting Started with Prep: Next, whisk together the dry ingredients in a medium bowl: 1 ¼ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set this aside so it’s ready when you need it. Using precise measurements like these helps ensure your cake has the perfect texture and rise.

3-Mixing and Baking the Batter: Now, grab your mixer and beat 6 tablespoons of unsalted butter (room temperature) with 1 cup granulated sugar on medium speed until it’s pale and fluffy this takes about 5 minutes and builds a solid base. Then, beat in 3 tablespoons of hazelnut spread for another 2 minutes to blend that nutty flavor in deep.

4-Mixing and Baking the Batter: Add 1 large egg (room temperature) and ½ tablespoon vanilla extract, beating for 1 minute until everything is well mixed. On low speed, alternate adding your dry ingredients and 1 cup buttermilk (room temperature) in three parts each, starting and ending with the dry mix. Scrape down the bowl between additions and mix just until incorporated to keep the batter light.

5-Mixing and Baking the Batter: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30 to 45 minutes, checking doneness at 30 minutes with a toothpick it should come out with a few moist crumbs. Once done, run a knife around the edge, let it cool in the pan for 10 minutes, then move to a wire rack to cool completely.

6-Finishing with Buttercream and Decor: For the buttercream, beat ½ cup unsalted butter on medium-high speed until light and smooth, about 2-3 minutes. Add ¼ cup hazelnut spread, ½ teaspoon vanilla extract, and ⅛ teaspoon salt; beat for 1-2 minutes until combined. Then, add 3 tablespoons unsweetened cocoa powder and beat on low until incorporated, followed by 1 ¼ cups powdered sugar in two additions.

7-Finishing with Buttercream and Decor: Slowly pour in 1 tablespoon cold heavy whipping cream while beating on low until fully mixed. If it’s too thick, add more cream in ½ tablespoon increments. Once smooth, spread it over your cooled cake and sprinkle ½ cup toasted hazelnuts around the edge. Cut into 10 slices and serve this whole process is a breeze once you get going!