Nina Johnson
Moist, rich, and layered with silky Nutella frosting, this Nutella Cake is a show-stopping dessert that combines everything you love about chocolate and hazelnut into one decadent slice. Perfect for birthdays, special gatherings, or simply when you want to treat yourself, this cake brings bakery-level indulgence right into your kitchen.
Each bite delivers a fluffy chocolate sponge hugged by layers of creamy Nutella buttercream and topped with a glossy ganache finish. It’s deeply chocolatey with a nutty twist, and the texture is so soft it almost melts in your mouth. Get ready to impress everyone at the table with this irresistible dessert.
What Kind of Cocoa Powder Should I Use?
For the richest flavor, opt for unsweetened Dutch-processed cocoa powder. It has a smoother, more intense chocolate profile compared to natural cocoa powder. If all you have is regular unsweetened cocoa, that works too—just know the flavor will be slightly more bitter and less rounded.
Ingredients for the Nutella Cake
All-purpose flour – This forms the base structure of your cake, keeping it sturdy yet soft.
Dutch-processed cocoa powder – Adds deep chocolate richness and color.
Baking powder & baking soda – Both leavening agents are used to ensure a light and fluffy rise.
Salt – Balances the sweetness and enhances all the other flavors.
Buttermilk – Contributes moisture and a tender crumb, plus its acidity reacts with the leavening.
Granulated sugar & brown sugar – A combo for sweetness, with brown sugar adding extra moisture and flavor depth.
Eggs – Provide structure and richness.
Vegetable oil – Keeps the cake ultra-moist and soft even after chilling.
Vanilla extract – Enhances the flavor of the chocolate and Nutella.
Boiling water – Helps to bloom the cocoa powder, making the chocolate flavor more pronounced.
Nutella – The star of the show—used in the buttercream and optionally in the ganache. It adds creamy hazelnut flavor throughout.
Unsalted butter – Essential for the frosting, giving it body and richness.
Powdered sugar – Sweetens and thickens the Nutella buttercream.
How To Make the Nutella Cake
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 2: Combine the Wet Ingredients
In another bowl, beat together the eggs, both sugars, oil, and vanilla extract until smooth. Mix in the buttermilk.
Step 3: Build the Batter
Gradually add the dry ingredients into the wet mixture. Once combined, slowly mix in the boiling water. The batter will be thin—this is key for a moist cake.
Step 4: Bake
Divide the batter evenly between the pans and bake for 30–35 minutes or until a toothpick comes out with just a few crumbs. Let the cakes cool completely before frosting.
Step 5: Make the Nutella Buttercream
Beat unsalted butter until light and fluffy. Add Nutella and beat again. Gradually add powdered sugar, then a splash of milk or cream if needed for spreadability.
Step 6: Assemble and Frost
Level your cooled cake layers. Spread Nutella buttercream between each layer and around the cake. For an extra treat, top with chocolate ganache or chopped hazelnuts.
How to Serve and Store This Nutella Cake
Serve this Nutella Cake slightly chilled or at room temperature for the best texture. Each slice reveals creamy layers and rich cake that’s perfect with a cup of espresso or cold milk.
To store, cover tightly and keep in the refrigerator for up to 5 days. It also freezes well for up to 2 months—just thaw in the fridge overnight before serving.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! The layers can be baked and frozen for up to a month. Frost the day before serving for best results.
What if I don’t have Dutch-processed cocoa?
You can use unsweetened natural cocoa powder, though the taste will be slightly more acidic and less smooth.
Can I use store-bought frosting?
You can, but the homemade Nutella buttercream really makes this cake shine.
How do I get smooth layers?
Use a serrated knife or cake leveler to trim domed tops and ensure flat, stackable layers.
Is this cake overly sweet?
The balance of dark cocoa and Nutella provides just the right sweetness without being cloying.
Can I use this recipe for cupcakes?
Absolutely! It makes about 24 cupcakes. Bake at 350°F for 18–20 minutes.
Want More Cake Ideas with a Twist?
If you love this Nutella Cake, you’ll probably enjoy these other dessert favorites:
- Red Velvet Cookies with Cream Cheese Frosting for a soft, tangy bite.
- New York Cheesecake for rich, classic indulgence.
- Chocolate Caramel Dump Cake when you want something easy and gooey.
- Blueberry Cheesecake Heaven Rolls if you’re craving fruity and fluffy.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add hazelnut liqueur or leave it classic? Did you go for ganache or keep it simple?
I love seeing your twists on my recipes. Share your questions too—we’re here to bake better together!
Nutella Cake
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Desserts
Description
This Nutella Cake is a three-layer masterpiece made with rich chocolate sponge, fluffy Nutella buttercream, and the option of a decadent ganache topping. Moist, tender, and layered with flavor, it’s the kind of dessert that turns any occasion into something worth celebrating.
Ingredients
2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Nutella Buttercream:
1 cup unsalted butter, room temperature
1 cup Nutella
3 cups powdered sugar
2–3 tbsp milk or heavy cream, as needed
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla. Add buttermilk and mix.
- Slowly add dry ingredients to the wet mixture, stirring until just combined. Pour in boiling water and mix.
- Divide the batter between prepared pans and bake for 30–35 minutes. Cool completely.
- To make the buttercream, beat the butter until fluffy. Add Nutella, then gradually add powdered sugar. Thin with milk or cream as needed.
- Level cooled cake layers. Frost between layers and all around with Nutella buttercream.
- Optional: Add ganache topping or chopped hazelnuts.
