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.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 748kcal

Author Dina

Ingredients

Ingredients for the cake

5 eggs
2 cups granulated sugar
1 tsp vanilla extract
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

US Customary - Metric

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.

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