Nutella Cake

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I’ve made countless cakes over the years, but this Nutella Cake always manages to stop everyone in their tracks. From its glossy chocolate ganache top to the nutty edges and velvety layers of chocolate-hazelnut cream, it’s indulgence in its purest form. The moment I slice into it and reveal the rich, moist chocolate sponge layered with creamy Nutella frosting, I know it’s going to disappear fast—probably before I can even snag a second slice.

What I love most about this cake isn’t just its luxurious flavor—it’s how it balances depth and sweetness. The toasted hazelnuts on the sides add a gentle crunch, the chocolate sponge is decadently soft, and the Nutella-based frosting is silky, nutty, and so luscious it could be dessert on its own. Whether it’s for a birthday, a celebration, or just a “treat yourself” moment, this Nutella Cake is always the right choice.

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Why You’ll Love This Nutella Cake

If you’re a chocolate lover or Nutella enthusiast, this cake will hit every single note you crave. It’s layered, rich, and stunning—perfect for impressing guests or indulging in a personal baking triumph. The flavor is deeply chocolatey with a hazelnut warmth that only Nutella can deliver. Plus, the textures—the moist crumb, the creamy filling, the crunchy edges—create a mouthfeel that’s just unforgettable.

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What Kind of Chocolate Should I Use for Nutella Cake?

For the richest flavor, I recommend using high-quality unsweetened cocoa powder for the cake layers and a good semi-sweet or dark chocolate for the ganache topping. The cocoa deepens the flavor of the sponge without making it too sweet, while the semi-sweet chocolate in the ganache keeps things balanced. Nutella already brings sweetness and creaminess, so these elements work together to create harmony. Avoid overly sweet chocolate chips—they can overwhelm the subtle nutty notes.

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Options for Substitutions

Need to swap out an ingredient? No problem—this Nutella Cake is flexible without compromising taste.

• Nutella Substitute: You can use any chocolate-hazelnut spread, but make sure it’s smooth and spreadable. Homemade versions also work great.
• Dairy-Free: Swap butter for vegan butter, and use almond or oat milk instead of whole milk.
• Egg-Free: Try using a flaxseed egg or a commercial egg replacer—though it may slightly change the texture.
• Gluten-Free: Use a 1-to-1 gluten-free flour blend. Make sure it’s suitable for cakes, not just general baking.
• Nuts: If you want a nut-free version, omit the hazelnuts from the sides. The Nutella flavor will still come through.

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Ingredients for This Nutella Cake

Each ingredient in this cake has a role to play, creating that signature moist texture and rich flavor profile.

• All-Purpose Flour – Provides structure to the cake without making it too dense.
• Unsweetened Cocoa Powder – Deepens the chocolate flavor and balances the sweetness.
• Baking Powder & Baking Soda – These help the cake rise and become fluffy without being too airy.
• Salt – Enhances the flavors and cuts through the sweetness.
• Granulated Sugar – Adds sweetness and also helps in creating a moist crumb.
• Eggs – Bind the ingredients and provide richness and stability.
• Whole Milk – Keeps the cake moist and tender, and helps dissolve the cocoa.
• Vegetable Oil – Makes the cake extra moist and soft, even after chilling.
• Vanilla Extract – Adds depth and warmth to the overall flavor.
• Boiling Water – Intensifies the cocoa flavor and helps in blooming the cocoa powder.
• Nutella – The star of the show! Used generously in the frosting to bring that iconic hazelnut-chocolate taste.
• Unsalted Butter – Helps whip the Nutella into a fluffy, spreadable frosting.
• Powdered Sugar – Sweetens and thickens the frosting for a creamy finish.
• Heavy Cream – Adds smoothness to the frosting and richness to the ganache.
• Semi-Sweet Chocolate – Melts into a luscious ganache for the final glossy topping.
• Chopped Hazelnuts – Pressed into the sides for texture and a gorgeous finish.

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Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. This helps the layers release cleanly and prevents sticking.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.

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Step 3: Combine the Wet Ingredients

In a separate bowl, beat together sugar, eggs, milk, oil, and vanilla extract until smooth. Slowly mix in the dry ingredients. Add the boiling water last—it will thin the batter, but that’s normal.

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Step 4: Bake the Cake Layers

Divide the batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

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Step 5: Make the Nutella Frosting

Beat unsalted butter until creamy. Add Nutella and mix until fully blended. Slowly beat in powdered sugar, then drizzle in heavy cream until the frosting reaches a smooth, spreadable consistency.

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Step 6: Assemble the Cake

Place the first cake layer on your serving plate. Spread a generous layer of Nutella frosting. Repeat with the second and third layers. Coat the outside of the cake with remaining frosting.

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Step 7: Add Ganache and Hazelnuts

Melt semi-sweet chocolate with heavy cream until smooth and glossy. Pour it gently over the top of the cake, letting it drip down the sides. Press chopped hazelnuts along the base and sides for that irresistible crunch and visual finish.

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How Long to Cook the Nutella Cake

The cake layers should bake for 25 to 30 minutes at 350°F (175°C). Keep an eye on them around the 25-minute mark—insert a toothpick in the center, and if it comes out clean or with a few moist crumbs, they’re done. Be sure not to overbake; it’s the key to that ultra-moist texture. The ganache and frosting don’t require cooking, just proper whipping and melting.

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Tips for Perfect Nutella Cake

• Use Room Temperature Ingredients: This ensures everything blends smoothly and evenly, especially the eggs and milk.
• Don’t Overmix the Batter: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense.
• Level the Layers: If your cakes dome slightly, trim them with a serrated knife so they stack beautifully.
• Chill Before Slicing: After assembling, refrigerate the cake for at least an hour. It firms up the frosting and ganache for cleaner slices.
• Warm the Knife: For the neatest cuts, run your knife under hot water, dry it off, and slice cleanly.
• Double the Frosting If You Love It Thick: Want extra generous filling and coating? No shame in doubling that Nutella frosting batch.
• Use High-Quality Chocolate: The ganache is the first thing people taste, so make it count.

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Watch Out for These Mistakes While Cooking

• Skipping the Parchment Paper: This small step prevents your cake from sticking to the pan—don’t skip it.
• Using Cold Ingredients: Cold eggs or milk can cause the batter to curdle. Let them come to room temp first.
• Overbaking the Cake: Even 5 minutes too long can dry it out. Start checking a few minutes early.
• Frosting While Warm: The cake must be completely cool before frosting, or you’ll end up with a melty mess.
• Pouring Ganache Too Hot: Let it cool slightly so it’s thick and glossy instead of runny.
• Not Leveling Layers: Uneven stacking can make your cake look lopsided and unstable.

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What to Serve With Nutella Cake?

Espresso or Strong Coffee

The boldness of coffee perfectly complements the sweetness and richness of Nutella.

Fresh Berries

Raspberries or strawberries add a tart, juicy contrast to the dense chocolate layers.

Cold Glass of Milk

A classic pairing that softens the richness and balances flavors effortlessly.

Vanilla Ice Cream

Cool and creamy, it pairs beautifully with warm cake or room-temperature slices.

Prosecco or Champagne

Bubbly cuts through the richness and adds a celebratory touch.

Chocolate-Dipped Hazelnuts

Serve on the side for added texture and a fun presentation twist.

Whipped Cream

A light, airy dollop can soften the intensity and add creaminess.

Salted Caramel Drizzle

Drizzle over each slice for a flavor combo that takes it to another level.

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Storage Instructions

Nutella Cake stores beautifully if done right. Cover the cake tightly with plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 2 days. For longer storage, refrigerate it—just let it sit at room temp for 30–45 minutes before serving to soften the frosting and ganache.

To freeze, wrap individual slices in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours. The texture and flavor hold up surprisingly well.

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Estimated Nutrition

Keep in mind that nutrition will vary depending on exact portion sizes and any ingredient swaps. Here’s an approximate breakdown per slice (based on 12 servings):

• Calories: 580
• Total Fat: 36g
• Saturated Fat: 17g
• Cholesterol: 85mg
• Sodium: 200mg
• Total Carbohydrates: 60g
• Dietary Fiber: 3g
• Sugars: 45g
• Protein: 6g

This cake is definitely a treat—rich, decadent, and worth every bite.

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Frequently Asked Questions

What’s the best way to make the cake layers even?

Use a kitchen scale to divide the batter equally between pans, and level the tops with a serrated knife if needed after baking.

Can I make this cake ahead of time?

Absolutely! You can bake the layers a day ahead and frost the next day. The finished cake also keeps well for 2–3 days in the fridge.

Can I use store-brand chocolate hazelnut spread instead of Nutella?

Yes! As long as it’s smooth and not overly oily, store-brand spreads work just fine.

Do I need to toast the hazelnuts?

Toasting brings out a deeper flavor and crunch, but it’s optional. Raw chopped hazelnuts work too if you’re short on time.

Can I make it in a different cake pan size?

Yes, you can use two 9-inch pans or convert to a sheet cake, but adjust baking time accordingly.

How do I get that glossy ganache drip?

Let the ganache cool slightly so it’s thick but still pourable, then spoon it over the top and nudge it gently over the edges.

What if I don’t have heavy cream?

Use full-fat milk for the frosting, but the ganache will benefit most from cream. For that, coconut cream is a great substitute.

Is this cake too sweet?

It’s sweet, yes, but balanced by the cocoa and hazelnuts. Using semi-sweet chocolate and a touch of salt keeps the sweetness in check.

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Conclusion

This Nutella Cake is more than a dessert—it’s a celebration of chocolate and hazelnut in the most luscious form. Whether it’s gracing your table at a party or just satisfying a weekend craving, it never fails to impress. With its moist crumb, silky Nutella frosting, and glossy ganache, it’s the kind of cake that makes you close your eyes and savor every bite.

Ready to bake your new favorite chocolate cake? Let’s get that oven preheating—you’re in for something unforgettable.

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