Praline Sponge Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This praline sponge cake is my go to when I want something elegant but don't have hours to spend in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have a stunning dessert ready faster than you'd expect. The beauty of this recipe is its simplicity and affordability, using basic pantry staples you likely already have on hand. Hazelnuts bring wonderful antioxidants and healthy fats to balance out the indulgence, making this feel a little less guilty. The praline syrup and dark chocolate create that bakery quality taste that'll have everyone thinking you spent way more effort than you actually did.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 5baking powder
- 5salt
- 120unsalted butter, softened
- 3large eggs
- 2vanilla extract
- 100praline syrup
- 100heavy cream
- 50chopped hazelnuts
- 50caster sugar
- 100dark chocolate chips
- 50confectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm round cake pan.
Tip: Use a non-stick spray for easy cake release.
- 2
In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
Tip: Sift the dry ingredients for a lighter texture.
- 3
In a large bowl, whisk together softened butter, eggs, vanilla extract, and praline syrup.
Tip: Use a hand mixer for a light and fluffy batter.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Avoid overmixing for a tender crumb.
- 5
Divide the batter evenly between the prepared cake pan.
Tip: Use a spatula for a smooth finish.
- 6
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Rotate the cake halfway through baking for even cooking.
- 7
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Don't worry if the cake is still slightly moist.
- 8
Transfer the cake to a wire rack to cool completely.
Tip: Dust with confectioners' sugar for a beautiful finish.
- 9
Once the cake is completely cool, drizzle with praline syrup and sprinkle with chopped hazelnuts.
Tip: Serve with a dollop of whipped cream or a scoop of ice cream.
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