Love Nutella?? Then this chocolate Nutella cake recipe is for you!
It’s made with moist chocolate cake layers, frosted with decadent Nutella buttercream, and decorated with Nutella swirls.

How to Make This Nutella Cake
To make sure this Nutella cake turns out as amazing as possible, let’s walk through each step together!
I’ve also included a video tutorial of the process below.
Step 1: Make the Chocolate Simple Syrup
Make the chocolate simple syrup first because it needs time to cool down. Adding simple syrup to the cake layers is optional, but I love the moisture it adds.
Adding chocolate simple syrup is optional, but it makes the cake layers super moist!! I think it really takes this cake to the next level, and don’t recommend skipping it.

Step 2: Bake and Level the Chocolate Cake Layers
Make the chocolate cake batter next. Divide the batter evenly between the prepared cake pans and bake for 23-26 minutes or until a toothpick comes out with a few moist crumbs.
Remove the cake layers from the oven and let them cool in the pans for about 30 minutes.
Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling.
Once the cake layers have cooled to room temperature, use a serrated knife to level the top of each cake layer.

If you’re making these in advance, you can wrap and freeze them at this point.
Wait to soak the cake layers with chocolate simple syrup until right before you plan to assemble the cake.
Step 3: Make the Nutella Buttercream
While the cake layers bake and cool, make the Nutella buttercream.
This frosting can also be made in advance if needed and kept in the fridge for up to a month.

Step 4: Soak and Stack the Cake Layers
Stack and frost cake layers on a greaseproof cake board or flat plate, using a dab of Nutella buttercream to help stick the first cake layer to the board.
Before you add each cake layer, use a silicone brush to soak the top of the cake layer with chocolate simple syrup.

Spread an even layer of Nutella buttercream on top of each cake layer with a large offset spatula.
Drizzle 1/3 cup of warmed Nutella on top of the buttercream.

Repeat with the remaining cake layers. Flip the top cake layer upside down to make it easier to frost.

Then freeze the cake for about 10 minutes in the freezer, or until the buttercream between the layers is firm to the touch. This makes the cake way easier to frost!
I usually add a crumb coat to my cakes, but since we’re going for a textured look with this cake, I found the crumb coat wasn’t necessary.
Step 5: Add on the Frosting and Nutella Swirls
Cover the cake with a thick, even layer of buttercream. Use the back of a spoon or a large offset spatula to give the buttercream a textured look like in the photo below.
Then add swipes of warm Nutella around the cake using a spoon or offset spatula.

Substitutions & Swaps: Chocolate Cake Layers
While I love this Nutella cake just the way it is, I know some of you might not have all these ingredients on hand.
Below are some swaps and substitutions that can be made in this recipe:
- All Purpose Flour – This recipe turns out best with all purpose flour. However, you can swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
- Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
- Unsweetened Cocoa Powder – If you can’t find unsweetened cocoa powder or don’t have any on hand, you can use Dutch cocoa powder or dark baking cocoa in its place.
- Sour cream – You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat).
- Vegetable Oil – Any flavorless oil can be used in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cake.
- Eggs – This recipe uses 2 large eggs. If you have an egg allergy you can try using a vegan egg replacer.

Substitutions & Swaps: Nutella Buttercream
Below are some great swaps and substitutions that can be made in this recipe.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
- Nutella – If you can’t find Nutella, any brand of chocolate hazelnut spread will work.
- Heavy Cream – Whole milk or alternative milk (soy, almond, oat) can also be used to make the frosting. However, it will thin out the frosting more than cream, so I recommend using half the amount the recipe calls for.
- Dark Chocolate – You can use dark chocolate chips, baking chocolate, or good-quality chocolate bars to melt and add into the frosting. Alternatively, you can also use milk or semi-sweet chocolate if you have a strong preference.

Making This Nutella Cake in Different Sizes
I used 4, 7-inch cake pans to make this cake, but this recipe can be used to make different sized cake layers.
You can also half or double the ingredients to make a half or double batch!

You can make three, 8-inch cake layers with one batch of batter. Bake 8-inch cake layers at 350 F / 175 C for 23-26 minutes, or until a toothpick comes out with a few moist crumbs.
To make four, 6-inch cake layers with one batch of batter, bake them at 350 F / 175 C for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
One batch of batter can also be used to make one 9×13-inch sheet cake. Bake it at 350 F / 175 C for 35-40 minutes and use flower nails or heating cores to help the cake bake evenly.
If you want to use a large cake pan and are curious how much batter you’ll need, I recommend using my cake batter calculator. One batch of this recipe makes about 10 cups of batter.
If you want to make Nutella cupcakes, use my Nutella cupcake recipe. It’s just as delicious as this cake recipe and is scaled down to make a dozen cupcakes.
Making this Nutella Cake in Advance and Storage Tips
I highly recommend making the cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make the Nutella frosting ahead of time or save any leftover frosting. It can be stored in an airtight container in the fridge for up to a month.
This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.
A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.
Tips for Making the Best Nutella Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
- Use a scale to weigh your cake pans as you fill them. If each pan has the same amount of batter, the cake layers will end up being the same height and bake more evenly.
- Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack and fill.
- Chill the cake layers in the freezer for about 20 minutes before assembling the cake and before adding the simple syrup. It makes them so much easier to stack and frost!

Let Me Know What You Think
If you try this Nutella cake recipe, I’d love to hear what you think! Please leave a rating and comment below.
And don’t forget to tag me @chelsweets and #chelsweets so that I can see your delicious creations!
Other Recipes You Might Like:




Nutella Cake

Love Nutella?? Then this Nutella cake is for you! It’s made with moist chocolate cake layers, decadent Nutella buttercream frosting, and is decorated with Nutella swirls.
Ingredients
Chocolate Simple Syrup - Optional
- 1/2 cup water (120g)
- 1/2 cup granulated sugar (100g)
- 2 Tbsp unsweetened cocoa powder (10g)
Moist Chocolate Cake Recipe
- 2 cups all-purpose flour (260g)
- 2 cups granulated sugar (400g)
- 3/4 cup unsweetened cocoa powder (75g)
- 2 tsp baking powder (8g)
- 1 1/2 tsp baking soda (9g)
- 1 tsp fine salt (6g)
- 1 cup warm water (240g)
- 1 cup sour cream, room temperature (255g)
- 1/2 cup vegetable oil (110g)
- 2 large eggs, room temperature (112g)
- 2 tsp vanilla extract (8g)
- 1 tsp instant espresso or coffee (1g) - optional
Nutella Buttercream Frosting
- 2 cups (or 4 sticks) unsalted butter, room temperature (452g)
- 1 1/2 cups Nutella (420g)
- 1 tsp vanilla extract (4g)
- 1/2 tsp fine salt (3g)
- 5 cups powdered sugar (625g)
- 2/3 cup heavy cream, room temperature (160g)
- 1/2 cups dark chocolate chips, melted and cooled (90g)
Cake Filling and Decoration
- 1 cup Nutella, warm (280g)
Recommended Tools
- 8-inch cake pans
- Spinning cake stand
- 10-inch greaseproof cake board
- Large offset spatula
- Electric hand mixer or stand mixer
Instructions
Chocolate Simple Syrup
- Make the chocolate simple syrup first because it needs time to cool down. Adding simple syrup to the layers is optional, but I love the moisture it gives them.
- Pour 1/2 cup water and 1/2 cup granulated sugar into a small saucepan. Cook over medium heat, whisking continuously until the mixture starts to boil.
- Remove from heat and whisk in 2 Tbsp cocoa powder. Pour into a separate bowl to cool to room temperature, then cover and set aside. If you're making this in advance, it can be stored in an airtight container in the fridge for up to 3 weeks.
Chocolate Cake Layers
- Preheat oven to 350 F / 175 C. Grease and line four, seven-inch or three eight-inch cake pans.
- Sift or whisk together 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt in a large bowl. Set aside.
- In a separate, large bowl, add 1 cup warm water, 1 cup sour cream, 1/2 cup oil, 2 eggs, 2 tsp vanilla, and 1 tsp instant espresso and whisk together until fully incorporated.
- Mix the dry ingredients into the wet ingredients until they're just combined, and the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 23-26 minutes or until a toothpick comes out with a few moist crumbs.
- Remove the cake layers from the oven and let them cool in the pans for about 30 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them onto wire racks to finish cooling.
- Once cooled, use a serrated knife to level the top of each cake layer. If you are making these in advance, wrap and freeze them at this point.
Nutella Buttercream Frosting
- Place 2 cups of butter and 1 1/2 cups of Nutella in the bowl of a stand mixer or a large mixing bowl. Beat on a medium-high speed for 2 minutes with a paddle attachment or hand mixer until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
- Add in 1 tsp vanilla extract and 1/2 tsp salt. Mix on low until the ingredients are combined.
- Gradually mix in 5 cups of powdered sugar and 2/3 cup of heavy cream on a low speed.
- Next, add in 1/2 cup of melted and cooled dark chocolate. Mix until the ingredients are fully incorporated and the desired consistency is reached. Cover with plastic wrap to prevent the frosting from crusting and set aside.
Assembling this Chocolate Nutella Cake
- Stack and frost the cake layers on a greaseproof cake board or flat plate, using a dab of Nutella buttercream to help stick the first cake layer to the board.
- Before you stack each cake layer, use a silicone brush to soak the top of the cake layer with chocolate simple syrup.
- Spread an even layer of Nutella buttercream on top of each cake layer as you stack them with a large offset spatula. Drizzle 1/3 cup of warmed Nutella on top of the buttercream.
- Repeat with the remaining cake layers, flipping the top cake layer upside down to make it easier to frost.
- Freeze the cake for about 10 minutes, or until the buttercream between the layers is firm to the touch. I usually add a crumb coat to my cakes, but since we're going for a textured look with this cake, I found the crumb coat wasn't necessary.
- Cover the cake with a thick, even layer of buttercream. Use the back of a spoon or a large offset spatula to give the buttercream a textured look like in the pictures above. Then add swirls of warm Nutella around the cake with a spoon or a large offset spatula and enjoy!
Notes
Tips for Making the Best Nutella Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure the flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
- Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter helps the cake layers bake to the same heigh and bake more evenly.
- Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill the cake layers in the freezer for about 20 minutes before frosting the cake. It makes it so much easier to stack and frost them!
- If you want to add a bit of texture to this cake, I recommend adding some chopped and toasted hazelnuts between the layers.
Making this Chocolate Nutella Cake in Advance & Storage Tips
I highly recommend making the cake layers in advance and freezing them. It breaks the process up and makes it more approachable.
You can also make the Nutella buttercream ahead of time or save any leftover frosting. It can be stored in an airtight container in the fridge for up to a month.
This frosting can also be stored in the freezer for up to 3 months. Just be sure to give it a good stir once it thaws to make it nice and smooth again.
A frosted cake can last in the fridge for a week or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 497Total Fat 20gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 7gCholesterol 38mgSodium 318mgCarbohydrates 76gFiber 2gSugar 62gProtein 4g
Mita
Tuesday 21st of March 2023
Can I substitute something else for eggs ? in the recipe as I am vegetarian? Please advise thank you ?
Chelsweets
Tuesday 21st of March 2023
Hi Mita,
I haven't tested this out in this particular recipe, but I usually defer to a vegan egg replacer (like this: https://amzn.to/3JDwNqo) or flax seed eggs. If you try either of these, let me know how it turns out!
Jailene Fernandez
Friday 20th of January 2023
Definitely trying ASAP!
Chelsweets
Sunday 22nd of January 2023
Yesss! I hope it turns out amazing Jailene!!
Tara
Thursday 8th of February 2018
I'm making that's for my sisters baby shower so I'm very excited! Is it OK to make this a couple days in advanced?
Chelsweets
Tuesday 13th of February 2018
yes! just place the frosted cake in the fridge or freezer once it's decorated! be sure to take it out several hours in advance so it can thaw :)
Sharon M
Sunday 3rd of December 2017
Ooooh nougat! I've been searching for a soft/fluffy nougat to use as a filling for like ever it seems lol! You have no idea how awesome this is, you just made my day!!!
I'm always excited for your videos and recipes, thank you for being so generous with your time and knowledge ??????
Adore your style! Super excited to try this recipe, thank you !
Chelsweets
Thursday 7th of December 2017
So happy to hear that! And you're too sweet <3
everybodylovespretty
Wednesday 23rd of April 2014
Oh whoa. So much Nutella goodness!!! Congratulations on your first cake order!! Great way to start it off with all the Nutella!! I will be sure to make this one!
Chelsweets
Thursday 24th of April 2014
Thanks! Yah I was really happy with the way it turned out. You definitely should!!