Get ready for a treat with this Chocolate Nutella Cake, as awesome for birthdays as this Kinder cake recipe! Dive into layers of rich chocolate cake, smooth Nutella frosting, and creamy Nutella buttercream. It's the ultimate cake for anyone who's crazy about Nutella and chocolate.
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This Nutella cake recipe is for Nutella lovers who can't get enough of that delicious chocolate hazelnut flavor, all wrapped up in an ultra-indulgent dessert as these Nutella cupcakes.
This Nutella layer cake comes with four amazing parts: super moist chocolate cake layers (no soaking needed), a Nutella mascarpone whipped cream, Nutella buttercream, and a dripping chocolate glaze.
This flavor combo is irresistible, making it the ultimate chocolate birthday cake. It's super indulgent, easy to make, and a hit with everyone, kids and adults alike!
Why you'll love this recipe
Craving for more Nutella recipes? Give these a try: Nutella swirl muffins, Nutella Coffee latte, Nutella ganache, Nutella linzer cookies, Nutella cheesecake brownies, Nutella rolls, and these Nutella Macarons.
Ingredients you need
You need these ingredients to make this Nutella chocolate cake:
- Chocolate Cake: My buttermilk chocolate cake is prepared with buttermilk and cocoa powder, see recipe notes for substitutions.
- Mascarpone Nutella Frosting: My mascarpone whipped cream is composed of mascarpone cheese, heavy cream or heavy whipping cream, unsweetened Dutch process cocoa powder, confectioners' sugar, vanilla extract, and Nutella.
- Nutella Swiss Meringue Buttercream: My Swiss meringue buttercream is composed of egg whites, granulated sugar, unsalted butter, unsweetened cocoa powder, vanilla extract and chocolate hazelnut spread.
>> Need info on my materials? Read this post: Best 10 cake decorating tools for beginners.
How to Make Nutella Layer Cake
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Chocolate cake batter
Step 1: Mix and sift together all the dry ingredients, flour, cocoa powder, salt, baking soda and baking powder.
Step 2: In a large mixing bowl, combine the liquid ingredients, vegetable oil, eggs, sugar and vanilla using an electric mixer or hand whisk.
Step 3: Mix in the dry ingredients, milk and coffee, alternately and in batches, until you have a smooth, liquid cake batter.
Step 4: Pour the cake batter into the 2 prepared cake pans lined with parchment paper and bake in an oven preheated to 165°C for around 45 minutes.
Leave cakes cool in their pans for a few minutes before placing them upside down on a wire rack. Remove the bump on the top of the cake and cut them into 4 equal chocolate cake layers using a sponge-cake lever.
Nutella Frosting
Step 1: Place the cold mascarpone, cold heavy cream, powdered sugar, Nutella spread, vanilla and cocoa powder in a medium bowl.
Step 2: Using an electric mixer, beat on low speed for approx. 1 - 2 minutes until you obtain a thick, creamy whipped frosting.
Fill a large piping bag with Nutella frosting and place in the fridge until ready to assemble.
Nutella buttercream
- Follow my recipe for buttercream with Swiss meringue and add the Nutella at the end of the preparation.
- Run your stand mixer at medium speed with the paddle attachment to obtain a smooth, soft buttercream.
- Leave the Nutella buttercream at room temperature until ready to assemble.
Cake assembly
- Place the first chocolate cake layer on a cake board on a turntable and apply a protective dam with Nutella buttercream.
- Fill the inside with Nutella mascarpone frosting, add flowing Nutella if desired, and top with the second layer, repeating for the remaining cake layers.
- Cover the entire layer cake with a thin layer of buttercream, smooth with an offset spatula, then apply a thicker layer of buttercream and smooth with a steel icing smoother.
- Chill the cake in the fridge for about 1 hour or 20 minutes in the freezer.
- Pour the dark chocolate glaze over the top, decorate with the remaining buttercream using a star tip, sprinkle with chopped hazelnuts for decoration, and place the cake back in the fridge for 1 hour before serving.
>> You may also like: How to frost a cake easily
Tips for this recipe
Storage instructions
In the fridge: Store the cake in the refrigerator for 3-4 days, in an airtight container or wrapped in plastic wrap. Always take the cake out about 20 minutes before serving to allow the buttercream to soften, making it less firm to eat.
Freezing: You can also freeze the Nutella cake for up to 3 months, either whole or sliced, wrapped well in plastic wrap and placed in freezer bags. Thaw it slowly in the fridge.
Variations & Substitutions
Recipe Questions
How can I make the Nutella flavor stronger?
Add chocolate spread to the cake batter or add more Nutella spread between each layer of cake when assembling.
Can I use homemade Nutella for the cake?
Homemade Nutella can be a healthier alternative and give your cake a unique taste.
How do I ensure the cake doesn’t dry out?
Don't overbake the cake, and make sure to measure your ingredients accurately. A simple syrup drizzle can also add moisture.
What decorations do you recommend for a Nutella cake?
Besides Nutella swirls or frosting, you can decorate with hazelnuts, Ferrero rocher chocolate, chocolate shavings, or even Ferrero Rocher chocolates for a luxurious finish.
Can I make cupcakes with this recipe?
Yes, this recipe can easily be adapted to make cupcakes. Just adjust the baking time accordingly, usually around 15-20 minutes or follow my Chocolate Nutella cupcakes recipe.
More Chocolate Cake Recipes
I hope you love this chocolate Nutella cake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Nutella Cake
- Total Time: 1 hour 45 minutes
- Yield: 12 slices
Description
Indulgent Nutella Layer Cake recipe featuring a moist chocolate sponge filled with Nutella whipped cream and Nutella Swiss buttercream (For a 6-inch cake - serves about 8-10 slices).
Ingredients
Chocolate Cake
- 225 g (1 ¾ cups) Cake Flour
- 80 g (¾ cup) Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¾ teaspoon Salt
- 160 ml (⅔ cup) Vegetable Oil
- 340 g (1 ¾ cups) Granulated Sugar
- 3 large Eggs - at room temperature
- 1 ½ teaspoons Vanilla Extract
- 150 ml (⅔ cup) Buttermilk
- 125 ml (½ cup) Coffee/Water - warm
Nutella Mascarpone Frosting
- 250 g (8.8 oz or 1 cup) Mascarpone Cheese - cold
- 220 ml (1 cup) Heavy Cream - cold
- 100 g (½ cup) Nutella
- 2 tablespoons Confectioners' Sugar
- 1 tablespoon Unsweetened Cocoa Powder
- 1 teaspoon Vanilla Extract
Nutella Swiss buttercream
- 6 large Egg Whites - at room temperature, approximately 200 g
- 280 g (1 ⅓ cups) Granulated Sugar
- 396 g (about 3 ½ cups) Unsalted Butter - softened
- 150 - 200 g (½ cup) Nutella
- 1-2 tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Vanilla Extract
Chocolate drip
- 80 g (2.8 oz or ½ cup) semi-sweet dark chocolate
- 80 ml (⅓ cup) heavy cream
Instructions
Chocolate Cake Preparation:
- Preheat the oven to 330°F (165°C) and grease and line the bottom of two 6-inch (15 cm) round cake pans.
- In a bowl, mix and sift together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix together the buttermilk with the warm coffee (or water).
- In the bowl of your stand mixer or in a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla.
- Alternately add the dry ingredients mixture and the milk and coffee mixture into the oil and sugar mixture, mixing until you have a smooth and liquid cake batter.
- Pour the batter into the prepared 2 pans and bake in the oven for 45 to 50 minutes until they are well cooked in the center. (Check the doneness by inserting a toothpick into the center of the cakes; it should come out clean.)
- Let cool slightly in the pans before removing the cakes and allowing them to cool completely top side down on a cake rack.
- Once completely cooled, slice them into 2 layers using a cake leveler to obtain 4 layers of sponge cake.
Nutella Buttercream Frosting:
- Place the granulated sugar with the egg whites in a heatproof bowl and heat the mixture over a double boiler on a pot containing a little heated water over medium heat.
- Whisk constantly using a hand whisk while monitoring the temperature with a cooking thermometer, which should read at least 122°F (50°C). (The sugar should be completely dissolved.)
- Transfer the mixture to the bowl of your stand mixer fitted with the paddle attachment and beat on high speed for about 15 minutes until you get a stiff and cooled meringue.
- Reduce the mixer speed and gradually incorporate the softened butter pieces, then increase to high speed again for about 5 - 10 minutes until you get a thick cream (the mixture will have a grainy consistency and then become smoother).
- Add the vanilla and Nutella and mix again for 2 minutes, then switch to the flat beater and mix at low speed for 2-5 minutes to loosen and smooth the buttercream.
Nutella Mascarpone Frosting:
- In a large bowl, place the cold mascarpone, cold heavy cream, confectioners' sugar, sifted cocoa powder, Nutella, and vanilla.
- Whisk at medium-low speed with an electric mixer for 1-2 minutes until you get a thick and creamy frosting.
Layer Cake Assembly:
- Prepare a cake turntable stand and place a cake board, then place the first layer of sponge cake.
- Pipe a border of buttercream around the edge of the cake layer, then fill the center with the mascarpone cream, drizzle some Nutella, and cover with the second chocolate sponge cake.
- Repeat the last step until the final layer of sponge cake.
- First, cover the entire cake with a thin layer of buttercream and refrigerate for 20 minutes to lock in the crumbs.
- Cover again with a thicker layer of buttercream and smooth with a cake smoother, then refrigerate for 1 hour.
- Prepare the chocolate ganache drip by heating the chocolate and cream in the microwave in 15-second intervals until you have a runny ganache that's not too hot (ideal temperature 95°F or 35°C).
- Pour the chocolate ganache over the top of the cake and let it drip down the sides.
- Decorate the top of the layer cake with the remaining buttercream using a 1M piping tip, sprinkle with hazelnuts, and let the cake rest in the refrigerator for 1 hour before serving.
- Take the cake out of the refrigerator 20 minutes before slicing to soften the cream.
Notes
*For the best baking results, I recommend using a digital scale to measure ingredients in grams instead of cups. Precise measurements ensure consistent and perfect outcomes every time.
Conservation : Jusqu'à 4 jours au frigo dans une boîte hermétique et jusqu'à 3 mois au congélateur.
Replace the buttermilk with regular milk, or milk with a little white vinegar or lemon juice.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Cake
- Cuisine: American
This cake is delicious! The Nutella hazelnut flavor really comes through. Thank you for the recipe, and your blog is gorgeous. Excited to try more of your recipes!