Praline and Caramel Layer Cake


If I am ever stuck on a desert island, give me a box of pralines and a bottle of red and I’ll be a very happy man. The humble hazelnut creates one of the finest foods known to man. Pair praline with caramel and you have a glorious combination.

This cake is so simple to prepare and I can guarantee it will not last long!

Praline and Caramel Layer Cake


For the Cake: 175g Soft Unsalted Butter, 100g Golden Caster Sugar, 220g Dulce De Leche (Shop Bought Tinned Caramel), 2 Large Eggs, 125g Toasted and Ground hazelnuts, 175g Plain Flour, 1tbsp Cocoa Powder, 2tsp Baking Powder

For the Icing: 50g Soft Unsalted Butter, 150g Dulce De Leche, 150g Icing Sugar, 1tsp Vanilla Extract or Paste


1) Pre-heat the oven to 180C. Line two shallow cake tins with baking paper.

2) With an electric mixer or whisk beat the butter, sugar and caramel on high for a few minutes until thick and smooth. Next, beat in the eggs individually until smooth.

3) Sift the flour, cocoa powder and baking powder into a separate bowl. Turn the mixer to low and gradually add the flour until well incorporated. Continue to beat and add the toasted and ground hazelnuts. Mix until smooth.

4) Weigh the batter equally into the cake tins. Bake for 20-25 minutes. To check if they are done, stick a skewer into the middle of the cake – when it comes out clean, its ready.

5) Whilst the cakes are in the oven, make the icing. Beat the butter, caramel and vanilla in an electric mixer or with a whisk until smooth. Gradually add the icing sugar and beat until thick and smooth. Place the icing in the fridge to firm up.

6) Once the cakes are cooked, remove from the oven and allow to cool in the tins for 20 minutes. Then turn the cakes out onto a cooling rack until cooled completely.

7) Once cooled, sandwich the two layers together with 1/3 to 1/2 of the icing mixture. Use the remaining icing on the top of the cake.

Don’t leave unattended – it will be quick to disappear!


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