Ultimate Nutella Cake

Nutella… such a wonderful creation. It holds a special place in my heart, and I absolutely love baking with it! I almost feel like I’m cheating every time I add it to a cake, because I know it’s going to be so delicious!! For this cake I tried out Yolanda Gampp’s chocolate cake recipe, which is such an amazing recipe! The layers are so delicious, and easy to work with.  This cake is frosted with a black cocoa buttercream, Nutella buttercream, and vanilla buttercream. I frosted this cake using a textured buttercream look, inspired by the wonderful @KarleesKupcakes! The full tutorial is included below:


Bake 4, 7-inch round cake layers using Yo’s recipe and instructions. Allow layers to cool fully before leveling. Place pans into the freezer for 1 hour, to accelerate the cooling process, and lock in the moisture.

While the layers cool, make the frosting! Once the vanilla frosting is made, place 1/5 of the frosting into a bowl. Add 1/2 cup black cocoa, and 1 extra Tbsp of heavy cream. Mix until fully combined, then cover with saran wrap and set aside (be sure to place the plastic wrap directly on top of the frosting to prevent crusting!). Place 1/5 of the vanilla frosting into another bowl, and also cover and set aside. Add 3/4 of a jar (roughly 1 cup, give or take) of Nutella into the remaining frosting, plus and extra 2 Tbsp heavy cream. Mix until fully incorporated, and cover with plastic wrap.

Once the layers are fully cooled, remove cake layers from pans and level the tops using a serrated knife. Use a thick, sterile brush to douse the cake layers with simple syrup. Stack and frost they layers, using the black cocoa buttercream on the first layer. Spread a generous layer of frosting, then drizzle warm Nutella over the frosting using a spoon. Sprinkle toasted hazelnuts over this. Repeat on the next layer using the Nutella buttercream, and on the third layer with vanilla frosting.

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Cover the cake in a thin layer of frosting (crumb coat) to trap any run-away crumbs. Chill the cake in the freezer or fridge for about 5 minutes, until the buttercream is firm to the touch.

Next, add a thicker, second layer of Nutella buttercream. Use a bench scraper to smooth the sides of the cake, and a small offset spatula to smooth the top of the cake. You can see a full tutorial on how to frost a cake with smooth sides here.

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To create a textured buttercream look, use a small offset spatula to spread white s buttercream smears around the cake. Thin these out using a bench scrapper, to created rougher edges on each bit of white frosting. Layer the black cocoa frosting onto the cake next, using the same technique. Chill the cake for 5 minutes in the fridge, the add some Nutella buttercream streaks.


Swirl together the remaining frosting colors into a piping bag fitted with a Wilton 4B tip. Pipe buttercream swirls onto the top of the cake, leaving about an inch of open space between each swirl. Top each swirl with a chocolate truffle (I used Ferrero Rocher).

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Use a squirt bottle to drizzle the chocolate ganache between the swirls, to make some short drips. To learn my tips and tricks on adding chocolate drips to a cake, you can click here.

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It was so fun to mix up the look of this cake with this textured buttercream look! While perfectly smooth sides on a cake are wonderful, it’s exciting to try different techniques. Using three different frosting types inside the cake made the slices look beautiful!! They almost had an ombre effect 🙂

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This cake was made to test this cake design for my weekly Food Network Livestream. I never have a hard time dreaming up cake ideas, but making sure I’ll be able to live stream them is a different story! I like to make a test cake the weekend before to ensure my livestream will go smoothly. If you want to see a live demo, be sure to tune into the Food Network Facebook Page at 7:45pm EST this Wednesday 🙂

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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!?


Nutella Chocolate Cake


Chelsweets received it’s first cake order!! A chocolate cake was requested, so I decided to use my favorite chocolate cake base, and add in some Nutella.  I filled the cake with a Nutella nougat and toasted hazelnuts, frosted it with a chocolate buttercream, and topped the cake with Nutella buttercream roses.

Cake Layer:

  • 2 cups all-purpose flour
  • 2 1/4 cups granulated sugar
  • 3/4 cup Dutch-process cocoa powder
  • 3/4 tablespoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3 eggs, at room temperature
  • 1 1/4 cup buttermilk, at room temperature
  • 1 1/4  cup strong black coffee, hot
  • 1 1/4  cup vegetable oil
  • 3 teaspoons vanilla extract

Nutella Nougat Filling:

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup Nutella
  • 4 cups powdered sugar
  • 1/2 cup marshmallow fluff
  • 1/4 cup cream
  • 1/2 tsp. salt
  • 2 cups toasted, chopped hazelnuts

Nutella Buttercream:

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup Nutella
  • 4 cups powdered sugar
  • 1/4 cup cream
  • 1/2 tsp salt
  • 1 tsp vanilla

Dark Chocolate Buttercream:

  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup cocoa, unsweetened
  • 1/4 cup cream

Prep Time: 30 minutes

Bake Time: 48 minutes

Cool Time: 1 Hour

Assembly Time: 1 hour (30 minutes of cooling for crumb coat)

Servings: 12

Preheat oven to 350 degrees F. Grease four 9-inch round cake pans, and line the bottoms with rounds of parchment paper.

Begin by making the chocolate cake batter. In a very large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

Divide the batter evenly among prepared pans (I chose to make four layers, but the number of layers is easily altered). Bake for 20 minutes, until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs). Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

While the cakes cool, make the nougat. Beat the butter on medium-high speed until fluffy. Mix in the marshmallow fluff, salt,and Nutella. Slowly add the powdered sugar, a little at a time, until it has all been incorporated. Add cream as necessary, until a sturdy, fluffy consistency is reached. Fold in the hazelnuts.

Once the nougat is made, prepare the buttercreams. Beat the butter on medium-high speed until fluffy. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Add the salt and vanilla. For the Nutella buttercream, add in the nutella. For the dark chocolate buttercream, mix in the cocoa. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy. Add cream, as needed.


For the cake assembly, place one cake layer on a serving plate. Cover with Nutella nougat, and repeat until all layers are covered. Apply a thin crumb coat of dark chocolate frosting, and let the cake set in the fridge for 30 minutes. Add an additional layer of chocolate frosting, and decorate the top of cake with Nutella buttercream roses, using a large star tip.

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I would have like to have covered the whole cake with roses, but the cake box would have ruined the side roses. Nonetheless, it turned out great! Let’s hope Crista’s team liked 😀