This Nutella Cake recipe is every Nutella lover’s dream cake! It’s a moist chocolate cake with a rich chocolate Nutella buttercream frosting smothered between each layer.
You just can’t go wrong with Nutella and dessert! Give our Nutella baklava and Nutella brioche a try!
Table Of Contents
Nutella Cake Details
- Taste– This cake is super chocolatey. It has a perfect mix of Nutella flavor as well. The Dutch cocoa and coffee give this cake a really intense and rich chocolate flavor.
- Texture– The cake layers are soft and moist, and the Nutella buttercream is rich and satisfyingly creamy!
- Ease– The only challenging part about this cake would probably be frosting the cake when it’s done. The Nutella buttercream is very soft, making it hard to create a super smooth look.
- Time– Like most cakes, it takes time for the cake to bake. You also have to wait for it to fully cool down before frosting it. So this is definitely a cake you want to make ahead of time.
What you’ll need
For the chocolate cake
- Wet ingredients- Eggs, Granulated sugar, Vanilla extract, Buttermilk, Water, and Unsalted butter (melted)
- Dry ingredients- All-purpose flour, Salt, Baking soda, Baking powder, Dutch-processed cocoa powder, and instant espresso powder
For the Nutella buttercream frosting
- Wet ingredients- Cream cheese (softened), Unsalted butter (softened), and Nutella
- Dry ingredients- Cocoa powder, Powdered sugar, and Salt
If you love Nutella…
We enjoy Nutella desserts so much that we’ve included a few of our favorite Nutella desserts here:
- Nutella Baklava– this sweet pastry is rich and delicate
- Croissants filled with Nutella– buttery, chocolaty goodness
- Nutella Wontons– bite-sized sweet treats
- Ferrero Rocher Cake– if you like the candies, you’ll love this cake
How to make Nutella cake
- Beat the eggs and sugar together. In the bowl of a stand mixer, beat the eggs and sugar on full speed. Then add the vanilla extract and buttermilk.
- Add the espresso and butter. Now mix the instant espresso powder with the water and pour it into the cake batter along with the melted butter.
- Sift and fold in the dry ingredients. Next, sift the flour, salt, baking soda, baking powder, and dutch processed cocoa powder into the cake batter. Then gently fold the dry ingredients in using a whisk.
- Bake. Now transfer the chocolate cake batter into 3 prepared 9-inch baking pans and bake for 15-20 minutes at 350 degrees Fahrenheit.
- Make the Nutella buttercream frosting. Place the softened cream cheese, unsalted butter, cocoa powder, powdered sugar, Nutella, and salt into the bowl of the stand mixer, and combine using the whisk attachment. If you want to thicken it, just pop it in the refrigerator for about 30 minutes.
- Assemble the Nutella cake. Once the cake is cool, slice the tops off each with a serrated knife so they are smooth and even. Then assemble the cake by stacking the chocolate cake layers with rich Nutella buttercream in between each, and spreading some more on the outside of the cake.
Tips for the best Nutella Cake
- Spoon and level off the flour- For a moist cake like this, you don’t want to have too much flour. Instead of packing it into a measuring cup, spoon the flour in and level it off with a knife for more accuracy.
- Soften the butter and cream cheese- Always soften these ingredients so that they combine smoothly with the other frosting ingredients. If they are too cold, the buttercream will be lumpy and lose its creamy texture.
- Sift the dry ingredients- This is important to avoid any dry spots and to ensure everything combines thoroughly for a moist cake.
- Slice off the tops of the cake. Cake tend to get a little rounded on top as they bake and pull from the sides of the pan. Slicing off the tops will ensure that each layer is even. No lopsided Nutella cakes here!
- Thicken the frosting if need be- If your buttercream frosting is a little thin, just place it in the refrigerator for 30 minutes and it will thicken right up.
- Reserve some frosting for the outside of the cake- Don’t forget to hold some frosting in reserve for the top and sides of the Nutella cake. Having a thick smooth layer gives this cake its elegant lines.
Do I have to use dutch processed 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. I highly recommend it for any chocolate cake.
Why do you put coffee in chocolate cake?
Many chocolate cake recipes call for coffee or espresso in the recipe. This isn’t only because coffee tastes great with chocolate. Its because coffee enhances the richness of the chocolate.
How to Store this Nutella Cake
This Nutella cake will stay fresh for up to 5 days in an airtight container or cake holder. You can also freeze the unfrosted chocolate cake for up to 3 months. Then thaw, assemble and frost it when you’re ready to serve.
More delicious cake recipes!
- Chocolate Honey Cake (Spartak Cake)
- Chocolate Lava Cake (Video)
- The Best No-bake Chocolate Cheesecake Bars
- Chocolate Mousse Cake Recipe with Raspberry
- Drunken Chocolate Cherry Cake Recipe
Full Recipe Instructions
Nutella Cake
This Nutella Cake recipe is every Nutella lover's dream cake! Moist chocolate cake smothered with a rich chocolate Nutella buttercream frosting between each layer.
Print Pin Rate Servings: 16
Calories: 748kcal
Ingredients
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, melted
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
Instructions
- 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. Then add in the melted butter.
- 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.
Notes
Tips for the best Nutella Cake
- Spoon and level off the flour- For a moist cake like this, you don’t want to have too much flour. Instead of packing it into a measuring cup, spoon the flour in and level it off with a knife for more accuracy.
- Soften the butter and cream cheese- Always soften these ingredients so that they combine smoothly with the other frosting ingredients. If they are too cold, the buttercream will be lumpy and lose its creamy texture.
- Sift the dry ingredients- This is important to avoid any dry spots and to ensure everything combines thoroughly for a moist cake.
- Slice off the tops of the cake. Cake tend to get a little rounded on top as they bake and pull from the sides of the pan. Slicing off the tops will ensure that each layer is even. No lopsided Nutella cakes here!
- Thicken the frosting if need be- If your buttercream frosting is a little thin, just place it in the refrigerator for 30 minutes and it will thicken right up.
- Reserve some frosting for the outside of the cake- Don’t forget to hold some frosting in reserve for the top and sides of the Nutella cake. Having a thick smooth layer gives this cake its elegant lines.
Nutrition
Calories: 748kcal | Carbohydrates: 88g | Protein: 8g | Fat: 43g | Saturated Fat: 30g | Cholesterol: 129mg | Sodium: 643mg | Potassium: 396mg | Fiber: 5g | Sugar: 64g | Vitamin A: 985IU | Calcium: 102mg | Iron: 4mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
This recipe was originally posted on Dec 27, 2017, we’ve tweaked it a bit since then.
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Kat says
What a beautiful chocolate cake! I love that you added nutella to it. Sounds like a dream!
simplyhomecooked says
Thank you Kat! It’s my family’s go-to chocolate cake recipe now, especially since we all love Nutella so much!
Julia F says
I am bookmarking this nutella cake recipe to make with my daughter. She is just starting to get into baking and your recipe is so well written that even a beginner will succeed with it plus it looks out of this world delicious! Thank you for sharing.
simplyhomecooked says
Thank you so much Julia! I hope you and your daughter love this Nutella cake as much as my family did 🙂
Scherrei says
Hoping this turns out. Didn’t read comments until after. Put cake in the oven and turned around and saw my melted butter sitting on counter. Read through printed recipe and realize that printed recipe did not include when to add the butter. 😀 I took out and divided evenly among cake pans and put back in. Crossing fingers
simplyhomecooked says
Hi Scherrei, my apologies. I have just updated the printable recipe card. I hope your Nutella cake turns out well!
Jazmin says
Hi , I love this recipe, its a winner every time, i would like to makea smaller one, like 8inch one, help with the measurements please?
simplyhomecooked says
Thank you, Jazmin! I can’t give you exact measurements without actually trying to cut down the recipe and experimenting with it in an 8-inch pan. It would be a total guess at this point and I would hate to give you guessing measurements.
Wanda says
How about using the chantilly cream with chocolate. I did a chocolate cake and I did it like that and the icing was perfect. To stabilize the chantilly cream, you use not flavored mixed with cold water, mixed and let it rest for five minutes, then warmed up, (no boiling just dissolve) mix the whipped cream 33% or more, you can use the Borden brand. Warm it up with chocolate chips in the microwave, mix well ( chocolate will be .melt) put it in your mixer start slow with the paddle, when you see that is starting to build some peaks change the paddle for the whisker and and mix it up in high velocity. I don’t use the borden brand I use the Pastry pride. You can look on YouTube how to make chocolate chantilly cream. My family loves it. Trust me I love you recipe too, but when we have friends coming over some of them don’t like the icing to sweet, he he they don’t know what they are missing. Sorry about my grammar english is my second language. I just wanted to help. Love all your recipes 😋. Merry Christmas to all!!
simplyhomecooked says
Hi Wanda, thank you for your kind review and feedback! Chantilly cream would be less sweet although I never thought of using this cream here. I make chantilly cream for my berry cake though. I am very happy to hear that you enjoy my recipes! 🙂 Merry Christmas to you as well!
Heather LaConte says
I made this about a week ago.
It was really good! My only complaint is that the frosting recipe makes an overload of it. I followed the whole recipe to a T.
The cake itself was decadent, moist and overall flavorful.
I enjoyed sharing it with my friends and family and then having it with coffee was great too.
I had cake for DAYS to give out.
Thank you for the recipe.
Also, have you ever tried adding a crunchy component to the recipe? Like pecans/walnuts?
simplyhomecooked says
Hello Heather, I’m glad you enjoyed the recipe. Some people prefer more and some people prefer less frosting. Its all personal preference 🙂 I haven’t tried it with nuts before but that sounds delicious.
Kate Hoffe says
How much in advance can I make the frosting? I’ve already baked the cake layers and am travelling (flying 6 hours) on the day I need to hand the cake over for a birthday 🤦🏻♀️
simplyhomecooked says
Hey Kate, you can make the frosting a few days in advance. Just be sure to keep it refrigerated in an airtight container.
Sashini says
How much is 2 cups of nutella in grams Pls?
This looks delicious and beautiful
simplyhomecooked says
Hi Sashini, it should be about 592 grams of Nutella in 2 cups.
Tracie says
Hi there, cake looks fab, a quick question is the flour you used , plain or Self Raising?
simplyhomecooked says
Thank you Tracie! I used all purpose flour.
Muntazirah says
Hi. I tried this recipe. The cake recipe is to die for
But my frosting turned out to soft and I can’t
Use it for piping and ideas how I can fix it?
simplyhomecooked says
Hi Muntazirah, have you tired refrigerating it? Usually if a frosting is too runny, refrigerating it will help thicken it back up. Hope that helps 🙂
Morgan says
Hi!
Can this frosting be piped?
simplyhomecooked says
Hi Morgan, the frosting can most definitely be piped if it makes it easier for you 🙂
Kim says
What is Dutched cocoa and where can I get it?
simplyhomecooked says
Hi Kim, Dutch processed cocoa powder has a lower acidity which results in a more rich and dense cake, with less bitterness and a darker color. It can be found in almost all grocery stores.
Rachel says
Omg amazing!!! The frosting is just the best!!! Made it today
simplyhomecooked says
Yay! I’m so happy to hear you enjoyed the cake Rachel!
Suzanne says
I printed out the recipe and after I added everything, I wondered why it called for a 1/2 C butter. It isn’t in the directions, I had to go back to the web page to see what step it was added in. I added it in after everything else, I hope it turned out okay. I had to do a lot of extra mixing so I’m afraid the texture is to tough. I haven’t tasted it yet because it isn’t being eaten until tomorrow for my daughter’s birthday. Can you please add the butter to the directions on the printed version?
simplyhomecooked says
Thank you for catching that Suzanne! I’ll fix it right now 🙂
Becky says
It’s still not in the printable recipe so my cake is in the oven with no butter.
simplyhomecooked says
Hi Becky if you are referring to the melted butter in the nutella cake, it IS in the printable recipe. I think you might have missed it.
doris stuart says
i dont drink coffee so can you omit it
simplyhomecooked says
Hi Doris, you can omit the espresso powder but it may change the taste a little.
Marina | Let the Baking Begin! says
I just had to come here and say again, that this cake looks incredible!!
simplyhomecooked says
You are so kind Marina! Thank you!!
Krista says
2 cups of butter? That is equivalent to 4 sticks, right? You only show 2 sticks in your picture and 2 CUPS seems like a lot! It that correct? Thanks! Can’t wait to try this!
simplyhomecooked says
Hi Krista, I originally made the recipe with 2 sticks of butter but it wasn’t enough. The recipe is for 4 sticks now. If you look at the step by step photos it should have 4 sticks 🙂 I hope you enjoy the recipe!
Natalia says
The cake looks heavenly and I want to make it for New Year’s but don’t have espresso powder. Could I substitute cup of coffee instead or what would be your suggestion?
simplyhomecooked says
Hey Natalie, fill a measuring cup with 2 shots of espresso, then add enough water so the total amount of liquid will equal 1 cup. Regular drip coffee won’t be strong enough. Hope that helps.
Angie says
Hi, I love all your recipes! They all turn out so amazing ! Thank you so much for the website 🙂 I have a question; would it be fine if I didn’t use powered sugar at all? Because it seems like it will be too sweet and I’m not a big fan of too sweet creams.
simplyhomecooked says
Hi Angie, I am very glad you enjoy my blog and thank you for your kind words! Initially, when I started experimenting with this cake my plan was not to use powdered sugar at all. However, no matter how I adjusted the ingredients and proportions I could not seem to get a thick enough consistency. The frosting was too runny to ice the cake. Therefore, this is why I include some powdered sugar in the recipe. It really helps hold the shape of the frosting. Typically a frosting like this has about 7-10 cups of powdered sugar, I managed to drop it to 2 1/2 cups. There is also a little bit of salt in the frosting, which helps balance some of the sweetness.
Ksyusha says
Oh, how wonderful it looks. I am such a chocolate lover. I make my Nutella cake with the same frosting, but I use chocolate biskvit . I must try your version ❤️❤️❤️
simplyhomecooked says
Hi Ksyusha, thank you for your comment! I hope you enjoy this recipe 🙂