Marshalls Abroad

Dolci Lemon Life

Nutella Short Layer Cake with Whipped Lemon Frosting

While the typhoon was hitting this weekend, I decided it was a good time to bake a cake. Nutella and lemons sounded like they would be yummy together & give a fresh take to a more traditional taste, and so this cake was born! Cam loved it, and even though I’m not usually a big cake fan {but please give me straight chocolate any day of the week!} I loved it too. It’s simple but bursting in flavor from the nutella with hints of lemon & almond in the whipped icing. I also added pretty edible gold flakes on top.

For the cake: Preheat oven to 350. Mix together 1 cup of raw sugar and 1 stick of butter. Beat in 2 eggs and 1 teaspoon of vanilla extract + 1 teaspoon of almond extract. Mix in 1 1/2 cups of flour and 2 teaspoons of baking powder and 1/2 cup of whole milk. If you have round cake pans, they’ll come in good use! Otherwise, bake for 30-35 minutes in a large cake pan and do not cut out circles until cake is completely cool. I used a bowl to cut 2 circles out of the cake.

For the whipped icing: These are approximates since I usually don’t measure! It’s more fun that way. (: Using an electric mixer, combine 3 egg whites, 1 1/2 sticks of butter at room temperature, a pinch of salt, about 2 cups of powdered sugar, 1 1/2 tablespoons of almond extract, and half a lemon’s worth of fresh juice. You may need to adjust with more sugar or butter if the frosting is too thin. Beat on high for 3 minutes until peaks form. Refrigerate until you are ready to ice the cake, beating on high again before you do.

Spread nutella on the first cake round and top with the second. Spread the frosting on top and drizzle in gold flakes and fresh flowers or whatever pretty toppings you like.
Hope you love it as much as we did!


Comments

  15. Katie says

    I whipped the whites for the frosting, then added all the other ingredients to it. It looked thin, but ok at first, then the butter seemed to separate from it. (the butter was liquid, but cooled.) After refrigerating it for an hour, the butter hardened in to little granules and it won't take on an acceptable consistency. (this is all whisked by hand, as I have no mixer).

    Any advice?? i really want it to turn out well!
    Thanks!

  16. sweetezer.com says

    Katie, let the butter soften but do not let it melt. the best way to do this is to leave it out of the fridge for an hour or two in a comfortable/slightly warm area. If you don't have the time to do that or if you live somewhere quite cold then turn on the oven to a high heat for one minute then turn it off. It should be warm inside but not hot. Place the butter in the oven and keep an eye on it making sure that it softens but doesn't melt. Hope it works!

    This cake looks very tasty. I'm going to try it tomorrow for a get together 🙂

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