This Nutella cake recipe is every Nutella lover’s dream cake! Layers of moist chocolate cake smothered between a rich chocolate Nutella buttercream frosting.
This post may contain affiliate links. Read my disclosure policy here. This recipe was originally posted on Dec 27, 2017, we’ve tweaked it a bit since then.
If you are a chocolate lover, then this cake might just become your new favorite dessert. We enjoy Nutella desserts so much that we’ve included a few of our favorite Nutella desserts here.
How to make Nutella cake
- In the bowl of a stand mixer, beat the eggs and sugar on full speed. Then add the vanilla extract and buttermilk.
- Now mix the instant espresso powder with the water and pour it to the cake batter along with the melted butter.
- Next, sift the flour, salt, baking soda, baking powder, and dutched cocoa powder into the egg Nutella cake batter. Then gently fold the dry ingredients into eggs using a whisk.
- Now transfer the chocolate cake batter into 3 prepared 9-inch baking pans and bake for 15-20 minutes at 350 degrees Fahrenheit.
- Start off by placing the softened cream cheese, unsalted butter, cocoa powder, powdered sugar, Nutella, and salt into the bowl of your stand mixer. Now combine it using the whisk attachment. If you want to thicken the Nutella buttercream, just pop it in the refrigerator for about 30 minutes.
How to assemble a Nutella cake
- Once the chocolate cake has cooled completely, slice the top of each cake using a serrated knife, to ensure a smooth even chocolate cake.
- Now assemble the Nutella cake by stacking the chocolate cake layers between the rich Nutella buttercream.
- Always make sure to reserve some of the Nutella buttercream to frost the outside of the chocolate cake.
What is dutch process cocoa?
Dutch-processed cocoa powder is cocoa that has been processed with an alkalizing agent that gives it a lower acidity. Therefore it results in more rich and dense desserts, with less bitterness and a darker color.
Why do you put coffee in chocolate cake?
Many chocolate cake recipes call for coffee or espresso in the recipe. This isn’t because coffee tastes great with chocolate (which obviously it does). Its because coffee enhances the richness of the chocolate.
- Ingredients for the cake:
- 5 eggs
- 2 cups sugar
- 1 tsp vanilla
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup dutched cocoa powder
- 1 cup water
- 2 tbsp instant espresso powder
- 1/2 cup unsalted butter
- Ingredients for the frosting:
- 16 oz cream cheese softened
- 2 cups unsalted butter softened
- 2 cups Nutella
- 1/2 cup cocoa powder
- 2 1/2 cup powdered sugar
- 1/2 tsp salt
- Place 5 eggs into the bowl of a stand mixer. Beat the eggs on high speed with the whisk attachment for about 4 minutes.
- Add 2 cups sugar to the eggs and continue beating on high speed for an additional 4 minutes.
- Add the 1 tsp vanilla and 1 cup buttermilk to the eggs. Beat again just until incorporated.
- Dissolve 2 tbsp instant espresso powder with 1 cup room temperature water. Then add it to the cake batter.
- Sift, 2 1/2 cups flour, 1 tsp salt, 1 1/2 tsp baking soda, 1 tsp baking powder, and 1 cup dutched cocoa powder into the egg mixture. Then gently fold the dry ingredients into egg mixture using a whisk.
- Split the cake batter amongst 3 (9 inch) cake pans. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Meanwhile beat 16 oz softened cream cheese, 2 cups softened butter, 1/2 cup cocoa powder, 2 1/2 cup powdered sugar, 1/2 tsp salt, and 2 cups Nutella.
- Once the cakes are baked flip them onto cooling racks and let them cool completely. If you want your cake to have a flat top, use a serrated knife to slice the top of each cake.
- Assemble the cake by frosting the top of each cake layer. Once the last cake layer is placed, Frost the top and sides of the cake.