Hazelnut + Cinnamon Cake

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Preparation time: 30 minutes | Cooking time: 30 minutes

Ingredients

• 1 cup butter
• ½ cup vegetable oil
• 3 cups granulated sugar
• 5 eggs, room temperature
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tbsp ground cinnamon
• ¼ tsp salt
• ½ cup whole milk, room temperature
• ½ cup buttermilk, room temperature
• 2 tsp vanilla extract
• 3 tbsp hazelnut syrup

Directions

1. Preheat oven to 180°C. Grease and flour three 23cm round cake tins, shaking out any excess flour.
2. Cream the butter and oil until light and fluffy. Add the sugar one cup at a time, fully incorporating between each addition. Add the eggs one at a time, doing the same.
3. Sift together the flour, baking powder, salt, and cinnamon. In a separate bowl, combine the milks, vanilla, and hazelnut syrup. Add the dry and wet mixtures to the butter mixture alternately, starting and ending with the dry ingredients.
4. Mix until just combined, scraping down the sides and bottom of the bowl.
5. Divide the batter evenly between the tins and bake for 25–30 minutes, until a skewer comes out clean. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
6. Frost as desired.