Nutella Cake Recipe

I created a Chocolate Nutella Cake built from three chocolate Nutella layers, silky Nutella buttercream, and a glossy chocolate ganache with one surprising twist.

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I still can’t explain why three chocolate Nutella layers, a Nutella buttercream and glossy ganache hit different, but they do. I tested this Chocolate Nutella Cake more times than I’d admit and the thing that keeps it together is simple stuff like Nutella and unsalted butter in the frosting, they give that creamy weight that makes every forkful feel important.

This Nutella Cake Recipe looks like a bakery showstopper but it’s weirdly forgiving, you get big drama with small fuss. I love how people lean in when you slice it, like they know something secret’s inside.

Ingredients

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all purpose flour: Mostly carbs, little protein gives structure but makes cake dense if overmixed
Cocoa powder: Adds chocolate flavor, some fiber, low fat, bitter notes balance sweetness
Eggs: Add protein, moisture and lift, help emulsify batter, bind ingredients together
Nutella: Sweet hazelnut spread, high in sugar and fat, gives rich creamy chocolate flavor
Butter: Adds richness, some saturated fat, helps frosting hold shape and taste luxurious
Powdered sugar: Main sweetener in buttercream, pure carbs, makes frosting smooth and pipeable
Chocolate: Concentrated cocoa solids, provides depth, some antioxidants, melts into glossy ganache
Heavy cream: Adds fat to ganache, makes it silky, rich in calories
Toasted hazelnuts: add crunch, some protein and fiber, great with chocolate

Ingredient Quantities

For the cake layers
- 2 cups (240g) all purpose flour
- 1 3/4 cups (350g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 2 large eggs, room temp
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (300g) Nutella, warmed a bit so it mixes easier
- 1 cup (240ml) hot water or hot coffee, your choice

For the Nutella buttercream
- 1 cup (227g) unsalted butter, softened
- 1 1/2 cups (450g) Nutella
- 3 to 4 cups (360 to 480g) powdered sugar, sifted
- 2 to 4 tablespoons (30 to 60ml) heavy cream or milk to loosen
- 1 teaspoon vanilla extract
- Pinch fine salt

For the chocolate ganache
- 8 ounces (225g) semi sweet or dark chocolate, finely chopped
- 3/4 cup (180ml) heavy cream
- 2 tablespoons (30g) unsalted butter, optional for extra shine

Optional finishing extras
- 1/4 cup (60g) extra Nutella for drizzling
- Chocolate shavings or toasted hazelnuts, for decoration
- Flaky sea salt, a pinch if you like contrast

How to Make this

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1. Preheat the oven to 350°F (175°C). Grease and line three 8 or 9 inch round cake pans with parchment, or flour them, and whisk together the dry ingredients: 2 cups all purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt.

2. In another bowl beat 2 large eggs with 1 cup whole milk, 1/2 cup vegetable oil and 2 teaspoons vanilla extract until blended. Warm 1 cup Nutella slightly in the microwave or over a double boiler so it loosen up and stir it into the wet mix.

3. Pour the wet into the dry and stir until just combined, dont overmix. Slowly add 1 cup hot water or hot coffee and whisk until the batter is smooth; it will be thin and that is okay, it helps make a moist crumb.

4. Divide the batter evenly among the three prepared pans, tap the pans on the counter to release big air bubbles, and bake 22 to 28 minutes until a toothpick comes out with a few moist crumbs. Rotate pans halfway if your oven runs uneven.

5. Let the layers cool in the pans 8 to 10 minutes, then turn them out onto a wire rack to cool completely. If the tops domed a lot, trim with a serrated knife once cool so the layers stack flat.

6. Make the Nutella buttercream: beat 1 cup softened unsalted butter until fluffy, add 1 1/2 cups Nutella and beat again. Gradually add 3 to 4 cups sifted powdered sugar, start with 3 cups and add more to taste, plus 2 to 4 tablespoons heavy cream or milk to loosen, 1 teaspoon vanilla and a pinch of salt. Beat until smooth and spreadable; chill briefly if it gets too soft.

7. Make the ganache: chop 8 ounces semi sweet or dark chocolate and place in a bowl, heat 3/4 cup heavy cream until just simmering then pour over the chocolate, wait 1 to 2 minutes and stir until glossy and smooth. Stir in 2 tablespoons butter if you want extra shine. Let the ganache cool until slightly thick but still pourable.

8. Assemble: put one cake layer on your board, spread a layer of Nutella buttercream, add the next layer and repeat, then do a thin crumb coat over the whole cake and chill 10 to 20 minutes so crumbs set. Finish with a smooth final layer of buttercream.

9. Pour the ganache over the top letting it drip down the sides, or spread and gently push to make drips. Warm 1/4 cup extra Nutella and drizzle if you like, then top with chocolate shavings or toasted hazelnuts and a pinch of flaky sea salt for contrast.

10. Chill the finished cake 20 to 30 minutes so the ganache and buttercream set for cleaner slices; bring to room temp before serving for the best texture and flavor, and try a slice with coffee, it pairs great.

Equipment Needed

1. Three 8 or 9 inch round cake pans, lined with parchment or lightly greased
2. Mixing bowls, at least 2 (one large for dry, one medium for wet)
3. Electric mixer (hand or stand) or a sturdy whisk if youre doing it by hand
4. Measuring cups and spoons, plus a kitchen scale if you want accurate weights
5. Rubber spatula and a whisk for scraping and folding
6. Wire cooling rack and a serrated knife for leveling the layers
7. Small saucepan or microwave safe bowl for warming Nutella, plus a heatproof bowl for ganache (or use a double boiler)
8. Offset spatula or bench scraper for spreading and smoothing the buttercream

FAQ

Q: What temperature and how long do I bake the layers?

A: Bake at 350°F (175°C). If using two 8 or 9 inch pans the layers usually take 25 to 35 minutes. Start checking at 22 minutes, a toothpick should come out with a few moist crumbs not wet batter. Don’t overbake or the cake will be dry, and let the layers cool in the pans 10 minutes before turning out so they dont fall apart.

Q: Can I swap the vegetable oil for butter or use a different milk?

A: Yes. You can replace oil 1:1 with melted butter for a richer flavor but the crumb will be a bit firmer. Whole milk is best for tenderness, but you can use any milk or unsweetened plant milk. If you use low fat milk the cake will still work but might be a touch less tender.

Q: Why does the recipe call for hot water or hot coffee, what’s the difference?

A: Hot liquid blooms the cocoa and helps make the batter thin and very moist. Use hot coffee if you want a deeper chocolate flavor, hot water if you want pure Nutella taste. Either works fine, just pour it in slowly and mix until smooth.

Q: How do I get a smooth Nutella buttercream and what if it looks curdled or too soft?

A: Beat softened butter first until light, then add warmed Nutella and mix well before adding powdered sugar slowly. If it’s too soft add more powdered sugar or chill it 15 minutes and rewhip. If it looks curdled keep beating it, or add a tablespoon of powdered sugar at a time, that usually brings it back. Warm Nutella mixes easier so warm in short bursts in microwave.

Q: Can I make this cake ahead or freeze layers?

A: Yes. Bake layers and cool completely then wrap tightly in plastic and foil and freeze up to 2 months. Thaw in the fridge overnight then bring to room temp before frosting. You can freeze a fully frosted cake but texture of ganache and frosting may change a bit, so I prefer freezing unfrosted layers.

Q: How do I make the ganache shiny and how do I get a neat drip?

A: Heat cream to just simmering, pour over finely chopped chocolate, let sit 2 to 3 minutes then stir gently from center until smooth. Stir in the butter at the end for extra shine. Let the ganache cool until it’s thick but still pourable for controlled drips, if it gets too thick warm it gently over a double boiler or 10 second bursts in the microwave.

Nutella Cake Recipe Substitutions and Variations

All purpose flour
- Use cake flour instead — swap by weight: 240g cake flour for 240g AP, it makes a lighter, softer crumb.
- 1-to-1 gluten free flour blend — use 240g of a cup-for-cup blend, add 1/2 tsp xanthan gum if your mix doesn’t have it.
- Whole wheat pastry flour — replace by weight (240g) or do 50/50 with AP for less dense, nuttier cake.
Eggs
- Flax “eggs” — 1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes. Good binder, less airy than real eggs.
- Unsweetened applesauce — 1/4 cup per egg, keeps the cake moist but it’ll be slightly denser.
- Greek yogurt — 1/4 cup per egg, adds richness and tender crumb, works great in chocolate cakes.
Whole milk
- Plant milks (oat, soy, almond) — 1:1 swap, use oat or soy for richer texture, if it’s very low fat add 1 tbsp melted butter per cup.
- Buttermilk — 1:1 swap, gives a pleasant tang and tender crumb and pairs well with the baking soda in the recipe.
- Evaporated milk diluted 1:1 with water — same volume, gives extra richness if that’s what you want.
Nutella (in cake or buttercream)
- Other chocolate hazelnut spread — straight 1:1 swap, no fuss.
- Quick homemade version — blend 1 cup hazelnut butter, 1/3 cup cocoa, 1/2 cup powdered sugar and 2 to 3 tbsp neutral oil until smooth.
- No-hazelnut option — mix about 3/4 cup creamy peanut butter with 1/4 cup melted chocolate for a similar nutty chocolate profile.

Pro Tips

1) Warm the Nutella gently so it blends smoothly, but dont overheat it or it will separate and get oily, microwave in short 10 to 15 second bursts and stir between. If parts still stay thick, fold them in with a few gentle strokes rather than whipping hard, that keeps the crumb tender.

2) Measure flour by weight or spoon it into the cup then level with the back of a knife, too much packed flour will dry the cake and make it dense. Also use an ice cream scoop or kitchen scale to divide batter so your layers bake evenly, that saves trimming later.

3) If your layers dome a lot, pop them in the freezer for 15 to 30 minutes before leveling, they cut like butter when partially frozen so you waste less cake. And to get really clean slices, run a sharp knife under hot water, wipe it dry and slice, repeat between cuts.

4) For buttercream stability chill the bowl or the whole buttercream briefly if it gets too soft, then rewhip for a minute before decorating. For ganache, cool it until it is just pourable not runny, and if you want extra shine add a small pat of butter then stir, it makes the finish look cafe quality.

Recipe by Louise Nightin

0.0 from 0 votes

I created a Chocolate Nutella Cake built from three chocolate Nutella layers, silky Nutella buttercream, and a glossy chocolate ganache with one surprising twist.

Servings

servings

Calories

1140

kcal

Equipment: 1. Three 8 or 9 inch round cake pans, lined with parchment or lightly greased
2. Mixing bowls, at least 2 (one large for dry, one medium for wet)
3. Electric mixer (hand or stand) or a sturdy whisk if youre doing it by hand
4. Measuring cups and spoons, plus a kitchen scale if you want accurate weights
5. Rubber spatula and a whisk for scraping and folding
6. Wire cooling rack and a serrated knife for leveling the layers
7. Small saucepan or microwave safe bowl for warming Nutella, plus a heatproof bowl for ganache (or use a double boiler)
8. Offset spatula or bench scraper for spreading and smoothing the buttercream

Ingredients

For the cake layers
2 cups (240g) all purpose flour
1 3/4 cups (350g) granulated sugar
3/4 cup (75g) unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 large eggs, room temp
1 cup (240ml) whole milk
1/2 cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (300g) Nutella, warmed a bit so it mixes easier
1 cup (240ml) hot water or hot coffee, your choice
For the Nutella buttercream
1 cup (227g) unsalted butter, softened
1 1/2 cups (450g) Nutella
3 to 4 cups (360 to 480g) powdered sugar, sifted
2 to 4 tablespoons (30 to 60ml) heavy cream or milk to loosen
1 teaspoon vanilla extract
Pinch fine salt
For the chocolate ganache
8 ounces (225g) semi sweet or dark chocolate, finely chopped
3/4 cup (180ml) heavy cream
2 tablespoons (30g) unsalted butter, optional for extra shine
Optional finishing extras
1/4 cup (60g) extra Nutella for drizzling
Chocolate shavings or toasted hazelnuts, for decoration
Flaky sea salt, a pinch if you like contrast

Directions

Preheat the oven to 350°F (175°C). Grease and line three 8 or 9 inch round cake pans with parchment, or flour them, and whisk together the dry ingredients: 2 cups all purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt.
In another bowl beat 2 large eggs with 1 cup whole milk, 1/2 cup vegetable oil and 2 teaspoons vanilla extract until blended. Warm 1 cup Nutella slightly in the microwave or over a double boiler so it loosen up and stir it into the wet mix.
Pour the wet into the dry and stir until just combined, dont overmix. Slowly add 1 cup hot water or hot coffee and whisk until the batter is smooth; it will be thin and that is okay, it helps make a moist crumb.
Divide the batter evenly among the three prepared pans, tap the pans on the counter to release big air bubbles, and bake 22 to 28 minutes until a toothpick comes out with a few moist crumbs. Rotate pans halfway if your oven runs uneven.
Let the layers cool in the pans 8 to 10 minutes, then turn them out onto a wire rack to cool completely. If the tops domed a lot, trim with a serrated knife once cool so the layers stack flat.
Make the Nutella buttercream: beat 1 cup softened unsalted butter until fluffy, add 1 1/2 cups Nutella and beat again. Gradually add 3 to 4 cups sifted powdered sugar, start with 3 cups and add more to taste, plus 2 to 4 tablespoons heavy cream or milk to loosen, 1 teaspoon vanilla and a pinch of salt. Beat until smooth and spreadable; chill briefly if it gets too soft.
Make the ganache: chop 8 ounces semi sweet or dark chocolate and place in a bowl, heat 3/4 cup heavy cream until just simmering then pour over the chocolate, wait 1 to 2 minutes and stir until glossy and smooth. Stir in 2 tablespoons butter if you want extra shine. Let the ganache cool until slightly thick but still pourable.
Assemble: put one cake layer on your board, spread a layer of Nutella buttercream, add the next layer and repeat, then do a thin crumb coat over the whole cake and chill 10 to 20 minutes so crumbs set. Finish with a smooth final layer of buttercream.
Pour the ganache over the top letting it drip down the sides, or spread and gently push to make drips. Warm 1/4 cup extra Nutella and drizzle if you like, then top with chocolate shavings or toasted hazelnuts and a pinch of flaky sea salt for contrast.
Chill the finished cake 20 to 30 minutes so the ganache and buttercream set for cleaner slices; bring to room temp before serving for the best texture and flavor, and try a slice with coffee, it pairs great.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.