Nutella Cake

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 in the recipe card 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!

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