Nutella Cake

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If you’re anything like me, the combination of chocolate and hazelnut is more than just a flavor—it’s a full-on obsession. This Nutella Cake is pure indulgence: three layers of moist, chocolatey sponge, each smothered in a velvety Nutella buttercream, finished with a glossy ganache that practically drips elegance. It’s the kind of dessert that turns any moment into an occasion.

I’ve baked a lot of cakes in my time, but this one never fails to steal the show. Whether it’s for a birthday, holiday, or just because you need a pick-me-up on a slow weekend, this cake delivers comfort, richness, and that unmistakable Nutella magic in every bite.

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Why You’ll Love This Nutella Cake

• It’s intensely chocolatey with just the right Nutella flair—not overpowering, just perfectly balanced.
• The layers are moist, tender, and easy to slice.
• The Nutella buttercream is dreamy—light, fluffy, and lick-the-spoon good.
• That ganache on top? It seals the deal. Glossy, decadent, and a breeze to make.
• It’s show-stopping enough for a special occasion, yet simple enough for any home baker to conquer.

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What Kind of Cocoa Powder Should I Use?

For this Nutella Cake, I highly recommend using unsweetened Dutch-processed cocoa powder. It gives the cake a deep, rich color and a smoother chocolate flavor that pairs beautifully with the Nutella. Natural cocoa powder can be used in a pinch, but keep in mind it may result in a slightly more acidic taste and a lighter color.

If you’re unsure which you have, Dutch-processed cocoa is usually darker and labeled accordingly. It’s worth the small effort to get the right one—it really amplifies the chocolate experience.

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Options for Substitutions

• Nutella: If you’re out of Nutella or want a slightly different nutty twist, you can use any chocolate hazelnut spread. There are several quality brands that work just as well.
• Buttermilk: No buttermilk? Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and you’ve got a great substitute.
• Flour: You can substitute all-purpose flour with cake flour for a finer crumb. If using cake flour, increase the quantity slightly.
• Butter: Swap unsalted butter with salted, just reduce any added salt in the recipe by half.
• Eggs: For an egg-free version, you can use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg), though texture will change slightly.

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Ingredients for This Nutella Cake

• All-Purpose Flour: Provides the structure for the cake. It’s sturdy enough to hold the layers while still allowing a tender crumb.
• Dutch-Processed Cocoa Powder: Delivers that rich, deep chocolate flavor that complements Nutella perfectly.
• Baking Powder & Baking Soda: These work together to help the cake rise and stay light.
• Salt: Balances the sweetness and enhances all the other flavors.
• Granulated Sugar: Adds sweetness and helps create that tender, moist texture.
• Eggs: Give the cake stability and moisture, and help bind everything together.
• Buttermilk: Keeps the cake ultra moist and adds a touch of tang that balances the richness.
• Vegetable Oil: Ensures the cake stays soft and moist even after a day or two.
• Vanilla Extract: Adds a warm, fragrant background note that ties everything together.
• Hot Water or Coffee: Intensifies the cocoa flavor—coffee especially makes chocolate taste deeper.
• Nutella: The star of the show, used generously in the buttercream and layered throughout.
• Unsalted Butter: Used in the frosting to make it smooth and luscious.
• Powdered Sugar: For sweetening and stabilizing the Nutella buttercream.
• Heavy Cream: Helps make the ganache silky and pourable.
• Semi-Sweet Chocolate Chips: Used in the ganache for that glossy, rich topping.
• Chopped Hazelnuts (Optional): For garnish and added texture around the edges.

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Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. This ensures the layers come out clean and intact.

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Step 2: Mix the Dry Ingredients

In a large bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Stir well to combine.

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Step 3: Combine the Wet Ingredients

In another bowl, whisk the sugar, eggs, vegetable oil, and vanilla extract until smooth. Add the buttermilk and mix until combined.

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Step 4: Add the Dry to the Wet

Gradually add the dry ingredients into the wet mixture. Mix gently until just combined. Then stir in the hot water or coffee—it will thin the batter slightly, which is perfect.

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Step 5: Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

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Step 6: Make the Nutella Buttercream

In a large mixing bowl, beat the unsalted butter until creamy. Add Nutella and beat until smooth. Gradually mix in powdered sugar, then add a splash of heavy cream to adjust the consistency. Beat until fluffy and spreadable.

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Step 7: Assemble the Cake

Level your cake layers if needed. Place the first layer on a cake stand, spread a generous amount of Nutella buttercream, then repeat with the second and third layers. Frost the top and sides of the cake.

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Step 8: Add the Ganache

Heat heavy cream until just steaming, then pour it over the semi-sweet chocolate chips. Let it sit for a minute, then stir until smooth. Cool slightly, then pour over the frosted cake, letting it drip down the sides.

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Step 9: Decorate

Press chopped hazelnuts around the lower edges of the cake or scatter them on top for crunch and visual flair.

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How Long to Cook the Nutella Cake

Each layer of the Nutella Cake should bake for about 25 to 30 minutes in a preheated 350°F (175°C) oven. Check for doneness by inserting a toothpick in the center—if it comes out clean or with just a few moist crumbs, it’s ready. Cooling takes another 1 hour, especially if you’re planning to frost right after.

The ganache and buttercream prep adds around 20 minutes, so from start to finish, expect to spend about 2.5 to 3 hours, including cooling and decorating time.

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Tips for Perfect Nutella Cake

• Use Room Temperature Ingredients: This ensures even mixing and a better texture in the final cake.
• Don’t Overmix the Batter: Mix until just combined to avoid a dense or tough cake.
• Level Your Layers: Use a serrated knife to trim any doming on the cake layers for a professional-looking finish.
• Chill Before Ganache: Refrigerate the frosted cake for 20 minutes before pouring on ganache to help it set perfectly.
• Sift Cocoa and Powdered Sugar: To avoid lumps in both the cake and frosting.
• Use Hot Coffee: It enhances the chocolate flavor without making the cake taste like coffee.
• Slice with a Warm Knife: For cleaner, bakery-style slices, dip your knife in hot water and wipe between cuts.

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Watch Out for These Mistakes While Cooking

• Skipping the Parchment Paper: Greasing alone can still lead to sticking. Always line your pans for easy removal.
• Using Cold Ingredients: Cold eggs or buttermilk can cause the batter to curdle or bake unevenly. Let everything come to room temperature first.
• Overbaking: Even five extra minutes can dry out your cake. Start checking at the 25-minute mark.
• Adding Ganache While Hot: Pouring ganache too soon can melt the buttercream underneath. Let it cool slightly first.
• Not Leveling the Layers: Stacked uneven cakes tend to slide or look lopsided. Take the time to trim them flat.
• Too Much Frosting Between Layers: It can cause your cake to lean or split. A thick, even layer works best.
• Skipping the Crumb Coat: That first thin layer of frosting seals in crumbs and makes the final layer much cleaner.
• Using Regular Cocoa Instead of Dutch-Processed: It changes the flavor and color. If you swap it, you’ll need to adjust the leavening agents.

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What to Serve With Nutella Cake?

Espresso or Coffee

The rich, bitter notes of coffee balance out the sweet, creamy flavors of the cake beautifully.

Fresh Berries

A handful of raspberries or strawberries on the side adds a bright, juicy contrast.

Vanilla Ice Cream

Cold, creamy, and classic. It pairs effortlessly with warm or room temperature cake.

Whipped Cream

Light and airy, a dollop of whipped cream adds elegance without more sweetness.

Hazelnut Liqueur

A small glass of Frangelico served alongside makes this dessert feel extra indulgent.

Salted Caramel Drizzle

A thin drizzle over each slice adds a luxurious sweet-salty note.

Crushed Biscotti

Sprinkle over or around the plate for a subtle crunch and an Italian vibe.

Mint Leaves

Not just for garnish—mint offers a refreshing herbal finish to each bite.

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Storage Instructions

Nutella Cake stores wonderfully if handled right. Once assembled, cover it tightly and keep it in the refrigerator for up to 5 days. Let it sit at room temperature for about 30 minutes before serving to soften the frosting and bring out the full flavor.

If you’d like to freeze it, wrap individual slices in plastic wrap and then foil, or place the whole (unfrosted) cake in an airtight container. It freezes well for up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.

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Estimated Nutrition

Here’s an approximate nutritional breakdown per slice (based on 12 slices total):

• Calories: 580
• Fat: 35g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Carbohydrates: 60g
• Sugar: 42g
• Protein: 6g
• Fiber: 3g
• Sodium: 220mg

Note: These numbers can vary depending on specific brands and substitutions used.

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Frequently Asked Questions

Can I make the cake layers ahead of time?

Yes! Bake the layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate.

Can I use a different size cake pan?

You can! Two 9-inch pans work, though baking time may increase slightly. Always check with a toothpick.

Can I skip the ganache?

Absolutely. The cake is still rich and beautiful with just the Nutella buttercream. The ganache just adds extra drama.

Is this cake overly sweet?

Not at all! The buttermilk and dark cocoa balance the sweetness of Nutella and powdered sugar.

Can I make it gluten-free?

Yes, just use a 1:1 gluten-free baking flour. Double-check that all other ingredients (like cocoa and chocolate) are certified gluten-free.

What if I don’t have a mixer?

You can mix the batter and frosting by hand, but be prepared to put in some muscle—especially for the buttercream.

How do I get smooth sides when frosting?

Apply a crumb coat first, chill the cake, then apply the final thick layer. Use a bench scraper or offset spatula for clean edges.

Can I turn this into cupcakes?

Definitely! This recipe yields about 24 cupcakes. Bake at the same temperature for 18–20 minutes.

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Conclusion

Nutella Cake isn’t just a dessert—it’s an experience. Every bite is creamy, chocolatey perfection with that irresistible hazelnut kick. Whether you’re baking it for someone special or treating yourself, this cake always makes the moment feel memorable. I love how it balances indulgence and simplicity—no fancy tools or obscure ingredients needed, just pure joy stacked in three luscious layers.

Ready to make your own? Let’s get to the printable recipe next.

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