Nutella Cake Recipe: The Ultimate Chocolate-Hazelnut Dream That’s Surprisingly Easy
Why You’ll Love This Nutella Cake
Calling all Nutella lovers! This decadent Nutella cake is about to become your new obsession. Imagine layers of moist, rich chocolate cake filled and frosted with the creamiest Nutella buttercream you’ve ever tasted. It’s like eating a giant Nutella sandwich, but infinitely better and way more impressive.
The best part? This recipe is surprisingly straightforward and doesn’t require any fancy techniques or hard-to-find ingredients. You probably have most of what you need in your pantry right now! Whether you’re celebrating a birthday, need a weekend baking project, or just want to treat yourself to something special, this Nutella cake delivers pure happiness in every bite. Plus, it’s practically foolproof—even beginner bakers will feel like pros when they see the gorgeous results.
Quick Recipe Info
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 30 mins | 35 mins | 2 hours* | 12 | Easy |
*Including cooling time
What You’ll Need
For the Chocolate Cake:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1¾ cups | Sifted |
| Granulated sugar | 1¾ cups | – |
| Unsweetened cocoa powder | ¾ cup | Dutch-processed preferred |
| Baking soda | 2 teaspoons | Fresh for best rise |
| Baking powder | 1 teaspoon | – |
| Salt | 1 teaspoon | – |
| Large eggs | 2 | Room temperature |
| Buttermilk | 1 cup | Or regular milk + 1 tbsp vinegar |
| Strong coffee | 1 cup | Hot, enhances chocolate flavor |
| Vegetable oil | ½ cup | Keeps cake moist |
| Vanilla extract | 1 teaspoon | Pure vanilla preferred |
For the Nutella Buttercream:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup | Room temperature, very soft |
| Nutella | 1 cup | Plus extra for decoration |
| Powdered sugar | 2-3 cups | Sifted, adjust for consistency |
| Heavy cream | 2-4 tablespoons | As needed for texture |
| Vanilla extract | 1 teaspoon | – |
| Salt | Pinch | Enhances flavors |
For Decoration (Optional):
| Ingredient | Amount | Notes |
|---|---|---|
| Chopped hazelnuts | ½ cup | Toasted for extra flavor |
| Chocolate shavings | ¼ cup | Dark or milk chocolate |
| Extra Nutella | 2 tablespoons | For drizzling |
Substitution Tips: No buttermilk? Mix 1 cup regular milk with 1 tablespoon white vinegar and let sit for 5 minutes. For a lighter version, you can substitute applesauce for half the oil. Almond butter or peanut butter can replace Nutella if needed, though the flavor will be different.
Step-by-Step Directions
Making the Chocolate Cake:
- Prep your kitchen. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly dust with cocoa powder, tapping out excess.
- Mix dry ingredients. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain.
- Combine wet ingredients. In a separate bowl, whisk together eggs, buttermilk, hot coffee, oil, and vanilla until smooth. The coffee might seem strange, but trust the process—it makes the chocolate flavor incredible!
Pro Tip: Don’t skip the hot coffee! It blooms the cocoa and creates a deeper, richer chocolate flavor without making the cake taste like coffee.
- Make the batter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix—a few small lumps are perfectly fine. The batter will be quite thin, which is exactly what you want.
- Bake the layers. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Cool completely. Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting—this is crucial for preventing melted buttercream!
Making the Nutella Buttercream:
- Cream the butter. In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 3-4 minutes. The butter should be pale and increased in volume.
- Add the Nutella. Beat in the Nutella until completely smooth and combined. Make sure there are no streaks of plain butter visible.
- Build the frosting. Gradually add 2 cups of powdered sugar, beating on low speed initially to prevent a sugar cloud, then increasing to medium-high. Add vanilla and a pinch of salt.
- Perfect the consistency. If the frosting seems too thick, add cream 1 tablespoon at a time. If it’s too thin, add more powdered sugar. The ideal consistency should hold its shape but spread easily.
Texture Check: Perfect Nutella buttercream should be smooth, pipeable, and hold soft peaks when you lift the beaters.
Assembling Your Nutella Cake:
- Level the layers. If your cake layers have domed tops, use a serrated knife to level them. This ensures even stacking and professional-looking results.
- Start layering. Place one cake layer on your serving plate. Spread about 1 cup of Nutella buttercream evenly over the top, leaving a small border around the edges.
- Add the top layer. Gently place the second cake layer on top, pressing down lightly to secure. Don’t worry if some frosting squeezes out—you can clean it up later.
- Apply the crumb coat. Spread a thin layer of buttercream all over the cake to seal in crumbs. Refrigerate for 30 minutes to set.
- Final frosting. Apply the remaining buttercream in a smooth, even layer. Use an offset spatula for the best results, or get creative with swirls and patterns.
How to Serve
This Nutella cake is rich and indulgent, so serve smaller slices than you might for a regular cake. Cut with a sharp knife wiped clean between cuts for the cleanest slices that show off those beautiful layers.
Perfect pairings include:
- A glass of cold milk (classic for a reason!)
- Fresh strawberries or raspberries for a fruity contrast
- A scoop of vanilla ice cream for an over-the-top dessert
- Hot coffee or espresso to complement the chocolate-hazelnut flavors
Decoration ideas:
- Drizzle extra Nutella over the top in artistic swirls
- Press toasted chopped hazelnuts around the sides
- Add chocolate shavings or curls for elegant finish
- Dust lightly with powdered sugar for a bakery look
Expert Tips for Success
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, bring to room temperature for 30 minutes before serving for best flavor and texture.
Make-ahead magic: Cake layers can be wrapped tightly and frozen for up to 3 months. Buttercream can be made 3 days ahead and stored in the fridge—just bring to room temperature and re-whip before using.
Flavor boosters:
- Extra nutty: Fold chopped toasted hazelnuts into the buttercream
- Mocha version: Add 2 tablespoons instant coffee to the buttercream
- Salted caramel twist: Drizzle salted caramel between layers
Troubleshooting: If your buttercream is too soft, chill it for 15 minutes and re-whip. If it’s too stiff, let it come to room temperature and beat again. The temperature of your butter is everything!
Professional touches: For bakery-smooth sides, use a bench scraper or large offset spatula. Chill the cake between coats for easier handling.
Common Questions
Can I make this as cupcakes instead?
Absolutely! This batter makes about 24 cupcakes. Bake at 350°F for 18-22 minutes. You’ll have plenty of Nutella buttercream for generous swirls on top.
My buttercream is grainy—what went wrong?
This usually happens when the butter is too cold or the powdered sugar wasn’t sifted. Make sure your butter is very soft (should give easily to gentle pressure) and always sift powdered sugar before adding.
Can I use a different chocolate spread?
Yes, though the flavor will vary. Any chocolate-hazelnut spread works, or try peanut butter for a different twist. You might need to adjust the powdered sugar amount depending on the sweetness of your chosen spread.
How do I get perfectly even cake layers?
Weigh your batter and divide equally between pans, or use a kitchen scale to measure. You can also use cake strips around your pans to ensure even baking and prevent doming.
What if I don’t have buttermilk?
No problem! Mix 1 cup regular milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes until it curdles slightly—this creates the acidity that makes the cake tender.
Final Thoughts
This Nutella cake is pure magic in cake form—rich, moist, and absolutely irresistible. The combination of deep chocolate cake and creamy Nutella buttercream creates the kind of dessert that people remember long after the last bite. It’s the perfect balance of impressive presentation and approachable technique.
What makes this recipe special is how it transforms simple ingredients into something extraordinary. The secret lies in the hot coffee that intensifies the chocolate and the perfectly balanced Nutella buttercream that’s neither too sweet nor too rich. Every slice delivers that perfect chocolate-hazelnut combination that makes Nutella so beloved worldwide.
Whether you’re a seasoned baker or just starting your cake journey, this recipe will give you confidence and incredible results. The smiles on people’s faces when they taste this cake? Absolutely priceless. Get ready to become the go-to person for birthday cakes and special celebrations—this Nutella masterpiece will be your secret weapon!
