Go Back Email Link
image of a slice of Nutella cake on a plate that's been cut into to show its Nutella buttercream filling
Print Recipe
4.98 from 37 ratings

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.
Prep Time30 minutes
Cook Time25 minutes
Additional Time30 minutes
Total Time1 hour 25 minutes
Course: Cakes
Cuisine: American
Servings: 24
Calories: 497kcal
Author: Chelsey White

Ingredients

Chocolate Simple Syrup - Optional

  • 1/2 cup water 120g
  • 1/2 cup granulated sugar 100g
  • 2 Tbsp unsweetened cocoa powder, sifted 10g

Moist Chocolate Cake Recipe

  • 2 cups all-purpose flour 260g
  • 2 cups granulated sugar 400g
  • 3/4 cup unsweetened cocoa powder, sifted 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 full-fat sour cream, room temperature 255g
  • 1/2 cup vegetable or canola oil 110g
  • 2 large eggs, room temperature 112g
  • 2 tsp vanilla extract or vanilla bean paste 8g
  • 1 tsp instant espresso or coffee 1g - optional

Nutella Buttercream Frosting

  • 2 cups (4 sticks) unsalted butter, room temperature 454g
  • 1 1/2 cups Nutella 420g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 1/2 tsp fine salt 3g
  • 5 cups powdered sugar 625g
  • 2/3 cup heavy whipping 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

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!

Video

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

Serving: 1 | Calories: 497kcal | Carbohydrates: 76g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 38mg | Sodium: 318mg | Fiber: 2g | Sugar: 62g