Nutella Oreo Birthday Cake


Few people in the world love Nutella as much as my friend Taryn (@missladyfinger), so I went a little overboard on her birthday cake this year!! This cake contains two full jars of Nutella, and is decorated with Nutella stuffed chocolate chip cookies.  A full tutorial can be seen here, and the recipes and baking instructions are included below:

Once all components are prepared, assemble the cake. Stack and frost cake layers with the nutella buttercream. Cover with crushed Oreos, and drizzle with warm nutella. Repeat with remaining cake layers.

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Apply a thin crumb coat. Chill cake in the freezer for 5 minutes. Once the crumb coat is firm to the touch, apply a thick, second layer of frosting with the Oreo buttercream. Smooth with a bench scraper. Add cookies and Oreos to the base of the cake, then chill cake again for 5 minutes in the freezer. Add warm drizzle of Nutella to sides of cake, then cover the top with a ring of edible cookie dough.

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Top cake with circles of Oreos, Nutella stuffed cookies, and cookie dough. In the center, I made a giant cookie sandwich with large cookies, Nutella, and Oreo buttercream. I also added some sprinkles, since this is a birthday cake!!!


The most amazing part of this whole cake? Taryn was able get this cake to Chicago! Can you believe she made it through security with this behemoth cake!?


20 thoughts on “Nutella Oreo Birthday Cake

  1. This cake looks amazing! I’m thinking about doing it for a double baby shower (both boys!) Do most people like Nutella? You would have to, right? I don’t have 4 8in pans. Can I do 3 and then 1? Or would 3 -8in and 2- 6in work? And the cookie dough can sit out before.the cake is served?

  2. Hi, I’m going to attempt to make this cake for my sons birthday as it looks fab!
    The cookies to use around the bottom of the cake has white choclate chips & coloured strands in them, I’ve clicked on the link for the Nutella stuffed cookies but it doesn’t mention about the white choc chips & coloured strands? I like the look of these cookies as they add a bit of colour, can I add white choc chips & strands to the cookie mix?
    Thanks you, Nadia

  3. Hi there! I am sooo excited to make this (well, a combination of these decorations + your red velvet Oreo cake inside!) for my husband’s 30th birthday this weekend! I’m glad to hear your friend was able to travel with this without issue. I have to take mine to my in-law’s house about 2.5 hours away, and planned on putting it in a tall cake box, then inside of a soft insulated cake carrier, with soft ice packs between the box and the inside of the carrier. I want to make sure it stays cold, and also that it doesn’t move around too much, causing the layers to slide around. Do you have any other tips for fool-proof transport? Should I freeze it entirely beforehand? My only concern there is that it would still be frozen hours later when we go to eat it.

    I considered bringing it in parts to my in-laws, but we won’t be getting there much in advance of the party. Plus, I’m sure they’d want to watch as I decorated, and that sounds scary! I don’t know how you do it all the time with the cameras rolling, but I’m glad for our sake that you do!

    Sorry for the long question. Thank you so much for your time!

    1. Haha no worries! transporting cakes long distances can be a challenge! if the cake is made a day before and the buttercream has a chance to crust, it usually keeps it’s shape pretty well. Freezing is also an option, but then you also have to deal with condensation, and the possibility that you wont be able to slice through the center! I recommend making if before you travel there, and just trying to keep your car as cool as possible. Hope that helps, and best of luck!

  4. I love this cake! I was wondering what the cookies on the bottom were with the oreos? I think they are the sugar cookies with like sprinkles and chocolate chips. Do you have the recipe for for that?

  5. Hi! Wow this cake looks amazing!? I will try and make it next week. My question is if I want to use the frosting only to cover the top and the sides of the cake how much frosting do I need to make? I would like to use a thin layer of Nutella frosting then the Oreo to cover it fully just like you did. Thanks!

  6. Hello, I always use your American buttercream recipe and I love it!

    I want to try the Nutella buttercream this weekend, would it then be:
    4 sticks of unsalted butter, 8 cups powdered sugar, 1/2 tsp salt, 2 tbsp heavy cream, 3 tsp vanilla, and simply add 1 cup of Nutella?

    I noticed you have a different recipe on another post, so Iā€™m a little confused! You are my favorite, by the way. Thank you so much!

    1. I’ve updated so they’re aligned. To be honest though, you can really adjust the amount of nutella added to suit your preference!! I’ve added anywhere from 2 TBSP to a cup to create this frosting. You just need to adjust the amount of heavy cream you had to make sure the frosting is the right consistency. Hope that helps, sorry for any confusion!

      1. this recipe says original recipe + 2 tbsp of nutella on the buttercream page it says replace i stick of butter with 1/2 cup nutella and more heavy cream. Which one is better?

  7. Making this now! If I chill in fridge until we are ready for it (2 days) is that ok as long as I bring it to room temp before serving? Or would it be best left out? I was thinking mostly of the Nutella in between the layers and on top-not sure how hard it gets if at all when in the refrigerator! Thanks!

    1. that should be fine, as long as the cake is fully frosted! the frosting locks in all the moisture šŸ™‚ It will firm up in the fridge, but should soften as it comes back to room temp! Just be sure to take it out a few hours before you plan to eat it, so it can warm up!

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