Description
Soft mini cakes filled with creamy hazelnut filling, light, fluffy, and perfect for any sweet craving.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup hazelnut spread
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F and prepare mini cake molds.
- Whisk eggs and sugar until light, then add milk, oil, and vanilla.
- Mix flour, baking powder, and salt separately, then fold into wet mixture.
- Grease molds and pour batter evenly.
- Bake for 15 to 18 minutes until golden and cooked through.
- Cool completely, then slice cakes in half.
- Whip heavy cream and mix with hazelnut spread.
- Fill cakes with cream mixture.
- Dust with powdered sugar and serve.
Notes
- Do not overmix batter to keep cakes soft.
- Cool cakes fully before filling.
- Use a piping bag for neat filling.