Nutella Cake Recipe
This Nutella cake is a decadent and fudgy chocolate cake layered with a creamy Nutella buttercream frosting. Despite it’s truly impressive, bakery worthy appearance, this moist Nutella layer cake is super simple to make with just two bowls and a whisk. Make this stunning chocolate nutella cake for birthdays or any other special occasion.
Equipment
- 2 8-inch (20-cm)cake pans
- 2 large mixing bowls
- 1 whisk
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Nutella Cake
- 2 cups (240 g) all purpose flour
- ½ cup (44 g) dutch process cocoa powder
- 3 tsp baking powder
- 1 tsp salt
- ½ cup (118 ml) canola oil
- ½ cup (148 g) Nutella
- 1¾ cup (350 g) granulated sugar
- 2 large eggs (US), room temperature
- 1 cup (237 ml) milk, room temperature
- 1 cup (237 ml) hot water
Nutella Buttercream Frosting
- 1½ cups (339 g) unsalted butter, room temperature
- 3 cups (360 g) powdered sugar
- ½ cup (148 g) Nutella
- 1 tsp (5 ml) vanilla extract
- ¼ tsp salt
- 3-4 tbsp (45-60 ml) heavy cream
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper.
- In a large bowl, whisk the all purpose flour, dutch process cocoa powder, baking powder and salt until well combined.
- In another large bowl add the oil, granulated sugar, Nutella, eggs, and milk. Whisk until smooth and well combined. Mix in the hot, but not boiling water until well combined.
- Using a spatula, mix the dry ingredients into the wet until just combined. Evenly pour the chocolate cake batter into each of the prepared cake pans. Each of the pans will have about (730 g) of cake batter.
- Bake the cakes for about 35 - 40 minutes. The cakes are done cooking when a toothpick inserted into the center of the cake comes out with a few moist crumbs. Cool the cakes in the pan for 15 minutes then carefully remove the cakes from the pan to cool completely. Once cooled, place the cake layers in the fridge for 1-2 hours before frosting.
- While the cakes cool, make the Nutella buttercream frosting. Beat the butter and powdered sugar on low speed until smooth and well combined. On low, beat in the Nutella, vanilla extract, salt and 2 tablespoons heavy cream until mostly combined. Increase the speed to medium-high for 1-2 minutes. If needed, mix in up to 2 tablespoons additional heavy cream to achieve your preferred whipped consistency.
- Assemble the cake: Smear a small amount of frosting onto the serving plate or cake stand. Place the first Nutella cake layer on top. Apply a layer of frosting (about ¾ cup) to the first cake. Smooth across and slightly passed the top onto the side. Top the frosting with the second layer of chocolate cake. Apply another layer of frosting to the top, smoothing it out along the sides. This is the crumb coat. Place the cake in the fridge to set for about 20 - 30 minutes.
- Apply the rest of the frosting to the cake. Smooth the sides with an icing knife or bench scraper. Top the cake with any leftover icing, creating swirls. Add chopped hazelnuts, slice, serve and enjoy!
Notes
Store leftover chocolate cake at room temperature: Keep the Nutella cake stored at room temperature for up to 2 days under a cake dome or wrapped in plastic wrap. After two days, the cake should be transferred to the fridge for up to another 3-4 days.
Store leftover fudgy chocolate cake in the fridge: This Nutella chocolate cake cake is super moist and will do just fine when stored in the fridge. Keep the cake in an airtight container or covered in plastic wrap for up to 5 days. At this point the cake will start to taste a bit dried out. This cake tastes best at room temperature, so bring the cake to room temperature before enjoying.
Make this Nutella cake recipe in a different pan. If needed, you can make this in a 9 x 13 pan for about 35 - 40 minutes. This recipe can also be baked in (2) 9- inch cake pans for about 30 - 35 minutes. This batter recipe also makes about 24 cupcakes. Bake the chocolate Nutella cupcakes for about 18-22 minutes.
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