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

Scale

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.