Home » Blog » Nutella Cake
American Cakes Christmas Cuisine Desserts Easter Favorites Frosting Holiday Valentine's Day

Nutella Cake

Spread the love

This Nutella Cake recipe is every Nutella lover’s dream cake! It’s a moist chocolate cake with a rich chocolate Nutella buttercream frosting smothered between each layer.

You just can’t go wrong with Nutella and dessert! Give our Nutella baklava and Nutella brioche a try!

[feast_advanced_jump_to]

Nutella Cake Details

  • Taste– This cake is super chocolatey. It has a perfect mix of Nutella flavor as well. The Dutch cocoa and coffee give this cake a really intense and rich chocolate flavor.
  • Texture– The cake layers are soft and moist, and the Nutella buttercream is rich and satisfyingly creamy!
  • Ease– The only challenging part about this cake would probably be frosting the cake when it’s done. The Nutella buttercream is very soft, making it hard to create a super smooth look.
  • Time– Like most cakes, it takes time for the cake to bake. You also have to wait for it to fully cool down before frosting it. So this is definitely a cake you want to make ahead of time.

What you’ll need

For the chocolate cake

For the Nutella buttercream frosting

  • Wet ingredients- Cream cheese (softened), Unsalted butter (softened), and Nutella
  • Dry ingredients- Cocoa powder, Powdered sugar, and Salt

If you love Nutella…

We enjoy Nutella desserts so much that we’ve included a few of our favorite Nutella desserts here:

  • Nutella Baklava– this sweet pastry is rich and delicate
  • Croissants filled with Nutella– buttery, chocolaty goodness
  • Nutella Wontons– bite-sized sweet treats
  • Ferrero Rocher Cakeif you like the candies, you’ll love this cake

How to make Nutella cake

  • Beat the eggs and sugar together. In the bowl of a stand mixer, beat the eggs and sugar on full speed. Then add the vanilla extract and buttermilk.
  • Add the espresso and butter. Now mix the instant espresso powder with the water and pour it into the cake batter along with the melted butter.
  • Sift and fold in the dry ingredients. Next, sift the flour, salt, baking soda, baking powder, and dutch processed cocoa powder into the cake batter. Then gently fold the dry ingredients in using a whisk.
  • Bake. Now transfer the chocolate cake batter into 3 prepared 9-inch baking pans and bake for 15-20 minutes at 350 degrees Fahrenheit.
  • Make the Nutella buttercream frosting. Place the softened cream cheese, unsalted butter, cocoa powder, powdered sugar, Nutella, and salt into the bowl of the stand mixer, and combine using the whisk attachment. If you want to thicken it, just pop it in the refrigerator for about 30 minutes.
  • Assemble the Nutella cake. Once the cake is cool, slice the tops off each with a serrated knife so they are smooth and even. Then assemble the cake by stacking the chocolate cake layers with rich Nutella buttercream in between each, and spreading some more on the outside of the cake.

Tips for the best Nutella Cake

  • Spoon and level off the flour- For a moist cake like this, you don’t want to have too much flour. Instead of packing it into a measuring cup, spoon the flour in and level it off with a knife for more accuracy.
  • Soften the butter and cream cheese- Always soften these ingredients so that they combine smoothly with the other frosting ingredients. If they are too cold, the buttercream will be lumpy and lose its creamy texture.
  • Sift the dry ingredients- This is important to avoid any dry spots and to ensure everything combines thoroughly for a moist cake.
  • Slice off the tops of the cake. Cake tend to get a little rounded on top as they bake and pull from the sides of the pan. Slicing off the tops will ensure that each layer is even. No lopsided Nutella cakes here!
  • Thicken the frosting if need be- If your buttercream frosting is a little thin, just place it in the refrigerator for 30 minutes and it will thicken right up.
  • Reserve some frosting for the outside of the cake- Don’t forget to hold some frosting in reserve for the top and sides of the Nutella cake. Having a thick smooth layer gives this cake its elegant lines.

Do I have to use dutch processed cocoa?

Dutch-processed cocoa powder is cocoa that has been processed with an alkalizing agent that gives it a lower acidity. Therefore it results in more rich and dense desserts, with less bitterness and a darker color. I highly recommend it for any chocolate cake.

Why do you put coffee in chocolate cake?

Many chocolate cake recipes call for coffee or espresso in the recipe. This isn’t only because coffee tastes great with chocolate. Its because coffee enhances the richness of the chocolate.

How to Store this Nutella Cake

This Nutella cake will stay fresh for up to 5 days in an airtight container or cake holder. You can also freeze the unfrosted chocolate cake for up to 3 months. Then thaw, assemble, and frost it when you’re ready to serve.

More delicious cake recipes!

  • Chocolate Honey Cake (Spartak Cake)
  • Chocolate Lava Cake (Video)
  • The Best No-bake Chocolate Cheesecake Bars
  • Chocolate Mousse Cake Recipe with Raspberry
  • Drunken Chocolate Cherry Cake Recipe

Full Recipe Instructions

Nutella Cake

This Nutella Cake recipe is every Nutella lover's dream cake! Moist chocolate cake smothered with a rich chocolate Nutella buttercream frosting between each layer.
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: nutella cake
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 16
Calories: 748kcal
Author: Dina from SimplyHomeCooked.com

Ingredients

Ingredients for the cake

Ingredients for the frosting

Instructions

  • Place 5 eggs into the bowl of a stand mixer. Beat the eggs on high speed with the whisk attachment for about 4 minutes.
  • Add 2 cups sugar to the eggs and continue beating on high speed for an additional 4 minutes.
  • Add the 1 tsp vanilla and 1 cup buttermilk to the eggs. Beat again just until incorporated.
  • Dissolve 2 tbsp instant espresso powder with 1 cup room temperature water. Then add it to the cake batter. Then add in the melted butter.
  • Sift, 2 1/2 cups flour, 1 tsp salt, 1 1/2 tsp baking soda, 1 tsp baking powder, and 1 cup dutched cocoa powder into the egg mixture. Then gently fold the dry ingredients into egg mixture using a whisk.
  • Split the cake batter amongst 3 (9 inch) cake pans. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean when inserted into the center of the cake.
  • Meanwhile beat 16 oz softened cream cheese, 2 cups softened butter, 1/2 cup cocoa powder, 2 1/2 cup powdered sugar, 1/2 tsp salt, and 2 cups Nutella.
  • Once the cakes are baked flip them onto cooling racks and let them cool completely. If you want your cake to have a flat top, use a serrated knife to slice the top of each cake.
  • Assemble the cake by frosting the top of each cake layer. Once the last cake layer is placed, Frost the top and sides of the cake.

Notes

Tips for the best Nutella Cake
  • Spoon and level off the flour- For a moist cake like this, you don’t want to have too much flour. Instead of packing it into a measuring cup, spoon the flour in and level it off with a knife for more accuracy.
  • Soften the butter and cream cheese- Always soften these ingredients so that they combine smoothly with the other frosting ingredients. If they are too cold, the buttercream will be lumpy and lose its creamy texture.
  • Sift the dry ingredients- This is important to avoid any dry spots and to ensure everything combines thoroughly for a moist cake.
  • Slice off the tops of the cake. Cake tend to get a little rounded on top as they bake and pull from the sides of the pan. Slicing off the tops will ensure that each layer is even. No lopsided Nutella cakes here!
  • Thicken the frosting if need be- If your buttercream frosting is a little thin, just place it in the refrigerator for 30 minutes and it will thicken right up.
  • Reserve some frosting for the outside of the cake- Don’t forget to hold some frosting in reserve for the top and sides of the Nutella cake. Having a thick smooth layer gives this cake its elegant lines.

Nutrition

Calories: 748kcal | Carbohydrates: 88g | Protein: 8g | Fat: 43g | Saturated Fat: 30g | Cholesterol: 129mg | Sodium: 643mg | Potassium: 396mg | Fiber: 5g | Sugar: 64g | Vitamin A: 985IU | Calcium: 102mg | Iron: 4mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!

This recipe was originally posted on  Dec 27, 2017, we’ve tweaked it a bit since then.

About the author

admin

Add Comment

Click here to post a comment