This Nutella Cake is a rich and indulgent dessert highlighting the delicious blend of chocolate and hazelnut! A moist chocolate cake coated in a decadent Nutella Frosting and topped with Ferrero Rocher candy and chopped hazelnuts.
Did you know that today is World Nutella Day? And this Nutella Cake is such a great recipe and the ultimate way to celebrate it!
I made this cake back in July, yeah, I know it’s February and honestly, it should be a crime that I’ve kept this tempting recipe from you for so long because it’s so damn tasty!
But today seems like the perfect day to share it so hopefully, you can forgive me!
What Is Nutella?
It’s a hazelnut cocoa spread made in Italy – and it’s addictive!
The cake itself is the same chocolate cake recipe I use in my Black Magic Cake. It’s made completely from scratch and uses Dutch cocoa powder and hot coffee to really deepen the rich chocolate flavor.
Can It Be Used As Cake Frosting?
It sure can, and I have a recipe for it!
This cake is slathered with my Nutella Buttercream Frosting recipe.
How To Make It
This cake isn’t hard to make. It’s a simple 2-layer cake that you can make with either 8 or 9-inch round cake pans. Then you whip up the frosting and assemble it.
- Preheat oven to 350 degrees F. Line and grease two 9 or 8-inch round cake pans with parchment paper and cooking spray and set aside. Click for the photo instructions for lining round pans with parchment paper.
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl or stand mixer fitted with a whisk attachment and mix together.
- Beat the eggs, buttermilk, coffee, oil, and vanilla into the dry ingredients and beat on medium speed for 2 minutes, the batter is going to be very thin.
- Evenly divide the batter between the two prepared pans and bake the cakes for 40 to 45 minutes until a toothpick inserted into the center comes out clean.
- Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely.
- While the cakes are cooling, prepare the Nutella Frosting, then assemble and frost the cooled cakes starting with a thin crumb coat and chilling for 30 minutes before adding the final coating. Pipe additional frosting around the edge and top as desired.
- Add Ferrero Rocher candies, chopped hazelnuts, and chocolate sprinkles for the final touch.
How To Decorate It
I decorated this layer cake with Ferrero Rocher candies and chopped hazelnuts and sprinkles on the top of the cake for the ultimate showstopping finish!
However, you don’t need to add the extra hazelnuts or Ferrero Rocher candies to the cake – I know they can be expensive. But they do give it that wow factor.
A little bit of fancy piping and some sprinkles really go a long way when decorating cakes!
I also love using this large star piping tip to decorate many of my cakes!
This cake is actually one I had been dreaming up for years as it was inspired by the Throne of Glass book series.
The main character in the series indulges in Chocolate Hazelnut Cake several times and since I like to pull recipe inspiration from the media I consume, I thought this would be a delicious tribute to one of my favorite series!
If you love fantasy, I highly recommend picking it up, it’s really good on Audible too!
I’ll be honest, I myself am not a huge hazelnut or Nutella fan. I could never eat it just straight, but if you add it to a warm crepe with some strawberries and whip cream, I could eat it all day long.
I have grown to really love Nutella when mixed into recipes with additional chocolate. This way it’s not overwhelming and adds a fun dynamic beyond regular chocolate cake, cookies, or hot chocolate.
How Long Does It Last?
If you’re serving it at a party – it won’t 😉
But if you really must know, this cake will last for up to 1 week covered in the fridge and 2 to 3 days covered at room temperature.
Seriously though, would you just look at that perfect slice of pure indulgence! I may or may not have eaten this whole cake (minus 2 slices) by myself last summer when I was pregnant…
Okay, I definitely did, and I was REALLY sad when it was all gone.
Actually, now I feel like it needs to happen again this weekend. I need this cake back in my life!
The two slices I did share with friends dubbed this cake the “chocolate-gasm” cake, so if that doesn’t tell you something, there are probably no other words I can use to convince you.
But really, just make this chocolate cake and thank me for the epic deliciousness that it is!
And if you enjoy Speculoos or Biscoff, another delicious European spread, I highly recommend making my Cookie Butter Cake too!
Oh and with this cake, I like to take a little bit of straight-up Nutella and dab it on the side of the frosting cake at the end and give it one more swipe with the frosting spatula to give it a fun look and extra Nutella flavor!
A revolving cake stand will also make frosting any cake a lot easier, I love this stand and spatula set – it’s such a great price too!
More Delicious Nutella Recipes:
- Nutella Stuffed Cookies
- Nutella Hot Chocolate
- Easy Nutella No Bake Cookies
- Nutella Brownies
- Banana Nutella Crepes
- Nutella Swirl Ice Cream
- Strawberry Nutella Pastries
Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below, I love hearing from you! I’ve also created a fun group on Facebook and I’d love for you to join in! If you’d like to check it out, you can request to join HERE. You can also Subscribe to my Newsletter so you never miss a delicious recipe again!
Nutella Cake
Ingredients
Cake:
- 2 cups granulated sugar
- 1 3/4 cup all-purpose flour
- 3/4 cup Dutch cocoa powder
- 1 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup brewed black coffee hot
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Frosting
- 1 batch Nutella Frosting Recipe
Toppings
- Ferrero Rocher Candy
- 1/4 cup Hazelnuts chopped
- sprinkles if desired
Instructions
- Preheat oven to 350 degrees F. Line and grease two 9 or 8-inch round cake pans with parchment paper and cooking spray and set aside. Click for the photo instructions for lining round pans with parchment paper.
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl or stand mixer fitted with a whisk attachment and mix together.
- Beat in the eggs, buttermilk, coffee, oil, and vanilla and beat on medium speed for 2 minutes, the batter is going to be very thin.
- Evenly divide the batter between the two pans and bake the cakes for 40-45 minutes until toothpick comes clean from center.
- Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely.
- While the cakes are cooling, prepare the Nutella Frosting, then assemble and frost the cooled cakes starting with a thin crumb coat and chilling for 30 minutes before adding the final coating. Pipe additional frosting around the edge and top as desired.
- Add Ferrero Rocher candies, chopped hazelnuts, and chocolate sprinkles for the final touch.
Video
Notes
- Hot water and instant coffee can be used in place of coffee. Hot water can also be used by itself but the cake will not be as rich in flavor.
- Nutritional Information is an estimate based on 12 slices. It does not include Ferrero Rocher candies in the calculations.
Gabriella Borine Gergely says
What can you use instead of butter milk?
Rebecca Hubbell says
You could use a buttermilk substitute, google for the recipe.
Noelle says
I am a bit of a nutella freak so this cake is perfect for me!! I can’t wait to find an excuse to make it
wilhelmina says
This is such an incredible cake! A chocolate lover’s dream!