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Nutella Cake

This Nutella Cake recipe is the ultimate cake for Nutella enthusiasts! It features a luscious chocolate cake with a decadent chocolate Nutella buttercream frosting generously spread between each layer.

Indulge in the goodness of Nutella with our delightful Nutella baklava and scrumptious Nutella brioche!

Recipe Details

This Nutella Cake is an absolute delight with its rich taste and moist consistency. This chocolate cake is a crowd-pleaser and one of the finest recipes you can enjoy.

  • TASTE: This cake is intensely chocolatey with a delightful Nutella essence. The inclusion of Dutch cocoa and coffee elevates the chocolate profile to a rich and bold level.
  • TEXTURE: The cake layers are tender and moist, while the Nutella buttercream is luxuriously rich and creamy.
  • TIME: It takes 45 minutes to prepare this cake.
  • EASE: The most challenging part might be frosting the cake due to the soft Nutella buttercream, making it tricky to achieve a super smooth finish.

What You’ll Need

Ingredients for Nutella Cake: flour, eggs, butter, sugar, water, cocoa powder, vanilla extract, espresso powder, baking soda, baking powder, salt, and buttermilk.
Ingredients for frosting for Nutella Cake: powdered sugar, butter, salt, Nutella, cocoa powder, and cream cheese.

Ingredient Notes

  • Buttermilk- Adds moisture and a slight tang to the cake.
  • Espresso powder- Enhances the chocolate flavor with a hint of bitterness.
  • Large eggs- Provide moisture and bind the cake ingredients effectively.
  • Dutch-processed unsweetened cocoa powder- Intensifies the rich chocolate taste in both the cake and frosting.
  • Cream cheese- Contributes richness and tanginess to the frosting.
  • Nutella- Offers a delightful chocolate hazelnut flavor to the frosting.
  • Powdered sugar- Sweetens the frosting while maintaining a smooth texture. Cannot be substituted with granulated sugar.

Add-ins and Substitutions

  • Substitute the buttermilk- Heavy cream can be used if buttermilk is unavailable. Alternatively, create your own buttermilk by combining lemon juice or white vinegar with milk.
  • Add chocolate chips- Incorporate them into the cake batter or frosting and use them for adornment on top of the Nutella Cake.
  • Substitute espresso powder- Instant coffee powder or brewed coffee can be substituted to maintain a touch of bitterness in the cake.
  • Substitute the Nutella- Any chocolate hazelnut spread can be used as a replacement for Nutella. Creamy peanut butter is also an option but will result in a different flavor profile.

How to Make Nutella Cake

  • Beat the eggs and sugar together. In the bowl of a stand mixer, beat the eggs and sugar on high speed. Blend in the vanilla extract and buttermilk.
  • Add the espresso and butter. Combine the instant espresso powder with water and add it to the cake batter along with the melted butter.
Steps to make Nutella Cake: beat the eggs and sugar together and then add vanilla and buttermilk, then add the espresso and water and the melted butter.
  • Sift and fold in the dry ingredients. Sift the flour, salt, baking soda, baking powder, and Dutch-processed cocoa powder into the wet ingredients. Gently fold the dry ingredients using a whisk.
  • Bake. Transfer the chocolate cake batter into 3 prepared 9-inch baking pans and bake at 350 degrees Fahrenheit for 15-20 minutes.
steps to make Nutella cake
  • Make the Nutella buttercream frosting. Combine softened cream cheese, unsalted butter, cocoa powder, powdered sugar, Nutella, and salt in the stand mixer bowl using the whisk attachment. Refrigerate for about 30 minutes to thicken if desired.
  • Assemble the Nutella cake. Once the cake has cooled, trim the tops with a serrated knife for a smooth surface. Stack the chocolate cake layers with Nutella ganache in between, and spread more on the outer surface of the cake.

Pro Tip: Cakes tend to dome while baking and pull away from the sides of the pan. Trimming the tops ensures even layers for a perfectly balanced Nutella cake.Here is a Nutella Cake recipe with easy-to-follow steps:

Recipe Tips:
– Spoon and level off the flour: Avoid too much flour by spooning it into a measuring cup and leveling it off with a knife.
– Soften the butter and cream cheese: Always soften these ingredients for smooth frosting.
– Sift the dry ingredients: Prevent dry spots in the cake by sifting the dry ingredients.
– Thicken the frosting if needed: Refrigerate thin frosting for 30 minutes to thicken.
– Reserve some frosting for the outside of the cake: Keep some frosting to decorate the top and sides for an elegant finish.

– Do I have to use Dutch processed cocoa? Dutch-processed cocoa enhances the richness of desserts with less bitterness.
– Why do you put coffee in chocolate cake? Coffee enhances the richness of chocolate in cakes.

Serving Suggestions:
– Pair Nutella Cake with cookies, sweet treats, other cakes, or beverages.

Make This Recipe in Advance:
– Make ahead: Store the cake wrapped in plastic wrap and the frosting in the fridge until ready to serve.
– Storing: Keep the Nutella cake fresh for up to 5 days in an airtight container.
– Freeze: Freeze unfrosted cake layers for up to 3 months, then thaw and frost when ready to serve.

More Nutella Desserts:
– Enjoy other Nutella desserts like Chewy Nutella Cookies, Nutella Brownies, Best Nutella Brioche Bread Recipe, and Baklava Recipe with Nutella.

For the full Nutella Cake recipe instructions, please refer to the detailed recipe section with clear steps and images.This recipe for Nutella Cake is a delightful treat for Nutella enthusiasts! A decadent chocolate cake coated in a luscious chocolate Nutella buttercream frosting between each layer.

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Overall Average Rating: 5.0 from 26 votes

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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 16
Calories: 748kcal
Author: Dina


Ingredients for the cake

  • 5 eggs
  • 2 cups granulated sugar
  • 1 tsp vanilla extract
    • 1 cup buttermilk
    • 2 1/2 cups all-purpose flour
    • 1 tsp salt
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 cup dutched cocoa powder
    • 1 cup water
    • 2 tbsp instant espresso powder
    • 1/2 cup unsalted butter, melted

    Ingredients for the frosting

    • 16 oz cream cheese, softened
    • 2 cups unsalted butter, softened
    • 2 cups Nutella
    • 1/2 cup cocoa powder
    • 2 1/2 cups powdered sugar
    • – Please tick the checkbox with 1/2 tsp of salt.
      – Put 5 eggs in a stand mixer bowl and beat them on high speed for 4 minutes.
      – Add 2 cups of sugar to the eggs and beat for another 4 minutes.
      – Mix in 1 tsp of vanilla and 1 cup of buttermilk until just combined.
      – Dissolve 2 tbsp of instant espresso powder in 1 cup of room temperature water and add it to the batter along with melted butter.
      – Sift in 2 1/2 cups of flour, 1 tsp salt, 1 1/2 tsp baking soda, 1 tsp baking powder, and 1 cup of dutched cocoa powder. Gently fold the dry ingredients into the batter.
      – Divide the batter into 3 (9-inch) cake pans and bake at 350 degrees for 15-20 minutes.
      – Blend 16 oz cream cheese, 2 cups butter, 1/2 cup cocoa powder, 2 1/2 cups powdered sugar, 1/2 tsp salt, and 2 cups Nutella.
      – Cool the cakes on racks, and slice the tops off if desired for a flat surface.
      – Frost each cake layer and assemble the cake. Finish by frosting the top and sides.
      – Here are some tips for making the best Nutella Cake:
      – Use a spoon to measure and level the flour for accuracy.
      – Ensure the butter and cream cheese are softened for a smooth frosting.
      – Sift the dry ingredients to prevent dry spots in the cake.
      – Even out the cake layers by slicing off the tops.
      – Thicken the frosting by chilling if needed.
      – Reserve some frosting for the cake’s exterior.
      – Nutrition: Calories:The nutrition information for this recipe is as follows:
      – Calories: 748 kcal
      – Carbohydrates: 88g
      – Protein: 8g
      – Fat: 43g
      – Saturated Fat: 30g
      – Cholesterol: 129mg
      – Sodium: 643mg
      – Potassium: 396mg
      – Fiber: 5g
      – Sugar: 64g
      – Vitamin A: 985 IU
      – Calcium: 102mg
      – Iron: 4mg

      Please note that this recipe was initially published on Dec 27, 2017, and has been slightly modified since then.


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