Indulge in Homemade Luxury: The Ultimate Ferrero Rocher Layer Cake Recipe

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Prepare to be enchanted by this extraordinary Ferrero Rocher cake – a true masterpiece of texture and flavor that is guaranteed to impress. This isn’t just any chocolate cake; it’s an incredibly soft, moist, and wonderfully spongy creation, designed to deliver pure indulgence with every bite. Each luxurious chocolate cake layer is generously paired with a velvety smooth Nutella buttercream, creating a harmonious blend of rich cocoa and sweet hazelnut. But the magic doesn’t stop there: between each layer, you’ll discover an abundance of chopped Ferrero Rocher chocolates and toasted hazelnuts, adding a delightful crunch and intensifying that iconic, irresistible taste. Ferrero Rocher has long been a cherished classic, and its exquisite flavor combination of chocolate and hazelnut remains a timeless favorite. This cake beautifully captures that essence, making it a dessert that never fails to delight and impress.

Crafting this Ferrero Rocher cake is an incredibly rewarding and enjoyable experience. It meticulously incorporates all the beloved elements of the classic Ferrero Rocher candy into a grand, celebratory dessert. The foundation is a trio of unbelievably soft and moist chocolate cake layers, providing the perfect base for the rich fillings. These layers are then generously enrobed and filled with a decadent Nutella buttercream, offering a silky smooth contrast. The true highlight lies in the surprises hidden within: generous amounts of finely chopped Ferrero Rocher chocolates and perfectly toasted hazelnuts are nestled between each layer, ensuring that distinct nutty crunch and rich chocolate flavor in every forkful. This intricate design not only enhances the taste but also makes the cake a truly exciting dessert to assemble and, of course, to devour.

This Ferrero Rocher cake is an absolute showstopper, bursting with an explosion of its signature chocolate and hazelnut flavor. Its elegant presentation and irresistible taste make it the quintessential dessert for any grand occasion. Whether you’re celebrating a birthday, marking an anniversary, or simply gathering for a special event, this cake promises to be the centerpiece that sparks joy and unforgettable memories. Its rich, indulgent profile and stunning visual appeal ensure it’s not just a dessert, but an experience everyone will talk about long after the last slice is gone.

If you’re looking for more show-stopping layered cake recipes to elevate your baking repertoire, explore some of our other delightful creations. You might love our vibrant Strawberry and Blueberry Layer Cake, the nostalgic indulgence of our Ultimate S’mores Layer Cake, or the bright and refreshing taste of our Strawberry and Lemon Layer Cake. Each recipe is crafted to bring joy and impressive results to your kitchen.

WHY THIS FERRERO ROCHER CAKE RECIPE IS A MUST-TRY

• Incredibly Moist Chocolate Cake Layers: Our chocolate cake recipe is meticulously developed to yield layers that are exceptionally soft, moist, and spongy. Using simple, accessible ingredients and techniques, these layers come together easily, providing a rich, deep chocolate base that perfectly complements the hazelnut and Nutella flavors.
• Abundant Ferrero Rocher Goodness: This cake is a true ode to Ferrero Rocher! We’ve integrated these beloved chocolates not just as a beautiful garnish on top, but also generously chopped and folded between each cake layer, ensuring that iconic hazelnut crunch and rich chocolate experience in every single bite.
• Silky Smooth Nutella Buttercream: The star of the frosting is our decadent Nutella buttercream. It’s whipped to a perfect silky smoothness, making it a joy to spread and creating a luxurious mouthfeel. Infused with the irresistible flavor of Nutella, it provides the ideal creamy, nutty counterpoint to the rich chocolate cake and crunchy Ferrero Rochers.

ESSENTIAL INGREDIENT NOTES FOR A PERFECT FERRERO ROCHER CAKE

These are some of the crucial ingredients that ensure the success and incredible flavor of your Ferrero Rocher Cake. For a complete and detailed list of all ingredients and their precise measurements, please refer to the comprehensive recipe card located further down below.

• Eggs: For the best cake structure and texture, always ensure your eggs are at room temperature. Take them out of the refrigerator 1 to 2 hours before you plan to start baking, depending on how warm your kitchen is. Room temperature eggs emulsify better with other ingredients, leading to a smoother, more uniform batter.
• Whole Milk: Just like the eggs, room temperature whole milk is key to achieving a beautifully soft and tender cake. Measure out the required amount and let it sit at room temperature for 1 to 2 hours before you begin. The fat content in whole milk also contributes to the cake’s richness and moistness.
• Boiled Water: This might seem unusual, but hot water, especially when added to cocoa, helps to “bloom” the cocoa powder, intensifying its chocolate flavor significantly. Start by boiling a kettle of water and then carefully measure out the specified amount. Allow it to cool slightly so it’s not piping hot when added to the batter, but still warm enough to work its magic.
• High-Quality Cocoa Powder: The choice of cocoa powder profoundly impacts the cake’s chocolate flavor. I highly recommend using a high-quality Dutch-processed cocoa powder. Dutch-processed cocoa is less acidic and produces a darker, richer, and more mellow chocolate flavor. My personal favorite is from Valrhona for its exceptional depth.
• Instant Espresso Powder: Don’t worry, this cake won’t taste like coffee! Instant espresso powder is a secret ingredient that doesn’t add a coffee flavor but rather enhances and deepens the chocolate notes, making them more robust and complex. I use Nescafe Gold espresso powder because it dissolves quickly and offers a great flavor from 100% Arabica coffee.
• Nutella: This beloved hazelnut spread is a cornerstone of our luxurious buttercream. Its rich, creamy texture and distinct hazelnut-chocolate flavor are essential for replicating the Ferrero Rocher experience within the frosting.
• Ferrero Rocher Chocolates: These iconic chocolates are central to both the flavor profile and the visual appeal of the cake. They are used for both decoration on top and, when chopped, are folded into the layers to provide bursts of hazelnut crunch and rich chocolate in every bite.
• Hazelnuts: Toasted hazelnuts are crucial for adding an authentic, deep nutty flavor and a satisfying crunch. A quick toast in the oven brings out their natural oils and intensifies their aroma and taste. Once cooled, they are chopped into small pieces to be incorporated between the cake layers and as a garnish.

STEP-BY-STEP INSTRUCTIONS: CRAFTING THE PERFECT CHOCOLATE CAKE LAYERS

Here’s your comprehensive guide to creating and baking the incredibly moist chocolate cake layers for your Ferrero Rocher cake. To achieve the best results with this recipe, you’ll find a stand mixer equipped with a paddle attachment or a reliable electric whisk to be immensely helpful. Additionally, you will need three 20 cm (8-inch) cake pans, each meticulously lined with parchment paper to prevent sticking and ensure easy release. Remember, the full, detailed recipe with exact measurements is conveniently located below in the recipe card.

Before you begin, ensure your oven is preheated to 175ºC/350ºF (conventional oven setting). Take the time to properly prepare your three 20 cm (8-inch) cake pans by lining them with parchment paper. This crucial step will guarantee your cake layers release perfectly and maintain their beautiful shape.

STEP 1: Your first task is to prepare the boiled water. Bring water to a rolling boil and then accurately weigh out the required amount. Set this aside to allow it to cool down slightly while you gather and prepare the remaining ingredients. It should still be warm when incorporated, but not scalding hot.

STEP 2: In a large mixing bowl, carefully sift together all of your dry ingredients. Sifting helps to remove any lumps and aerates the flour, resulting in a lighter cake texture. Once sifted, give them a gentle stir with a whisk to ensure everything is thoroughly combined and evenly distributed.

STEP 3: In a separate, medium-sized bowl, combine all of your wet ingredients, including the prepared warm water. Using a hand whisk, gently whisk them together until they are just combined. It’s important not to mix too vigorously at this stage, as over-mixing the eggs can incorporate too much air, which can lead to a tougher cake texture.

STEP 4: Now, it’s time to bring the two mixtures together. Gradually pour the wet ingredients into the bowl containing the dry ingredients. Gently stir the mixture using a spatula or a whisk until all ingredients are just combined and the batter is smooth. Be diligent in checking for and eliminating any lingering lumps to ensure a uniform cake texture.

STEP 5: Evenly divide the prepared chocolate cake batter among your three 20 cm (8-inch) cake pans. Place them into the preheated oven and bake for approximately 18-20 minutes. To test for doneness, insert a cake tester or a wooden skewer into the center of a cake; if it comes out clean, the cakes are ready. Avoid over-baking, as this can lead to dry cake layers.

STEP 6: Once baked, carefully remove the cake pans from the oven and let them cool on a wire rack for about 5 minutes. After this initial cooling period, gently invert the cakes to remove them from their tins. Allow the cake layers to cool down completely on the wire rack before attempting to frost or assemble, as warm cake can cause the buttercream to melt.

STEP-BY-STEP INSTRUCTIONS: CREATING THE LUSCIOUS NUTELLA BUTTERCREAM

This silky smooth Nutella buttercream is the perfect complement to our rich chocolate cake layers, bringing that unmistakable hazelnut-chocolate flavor that makes this cake so special. Follow these steps for a perfectly whipped and delightful frosting.

STEP 1: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the room temperature butter and Nutella. Beat them together on medium-high speed for approximately 3 minutes until the mixture is light, fluffy, and well combined. Stop the mixer, scrape down the sides of the bowl with a spatula, and then mix for another minute to ensure everything is thoroughly incorporated.

STEP 2: Before adding to the butter mixture, carefully sift the powdered sugar and cocoa powder together. This step is crucial to prevent lumps in your buttercream. Add the sifted powdered sugar and cocoa powder mixture, vanilla extract, and room temperature whole milk to the butter in three separate additions. After each addition, whip the mixture until it is fully incorporated and smooth before adding the next part.

STEP 3: Once all ingredients are added and incorporated, scrape down the sides of the bowl one final time. Give the buttercream a final mix on low speed for about 3 minutes. This slow mixing helps to remove any large air bubbles, resulting in an incredibly smooth, silky, and stable buttercream that’s a dream to work with.

STEP-BY-STEP INSTRUCTIONS: ASSEMBLING YOUR FERRERO ROCHER MASTERPIECE

Now for the most exciting part – assembling your stunning Ferrero Rocher layer cake! This process brings all the delicious components together to create a truly impressive dessert. Take your time with each step to ensure a beautiful and delicious finish.

STEP 1: Begin by preparing your hazelnuts. Preheat your oven to 200ºC/390ºF and toast the whole hazelnuts for approximately 5 minutes. This quick toast intensifies their flavor and makes them more aromatic. Let them cool completely, then finely chop them. While the hazelnuts cool, take your cooled cake layers and carefully slice off the very tops with a serrated knife if they have domed. This will create flat, even surfaces, making the cake easier to stack and resulting in a neater final appearance.

STEP 2: Place your first perfectly level cake layer onto your chosen serving dish or a cake board. If you have a decorating turntable, now is the time to use it, as it greatly assists in frosting evenly. However, if you don’t have one, don’t worry—you can still easily decorate the cake without it, just work slowly and steadily.

STEP 3: Scoop about 2 to 3 generous dollops of the rich Nutella buttercream onto the first cake layer. Using an offset spatula, spread the buttercream evenly across the surface, extending slightly to the edges. Next, take 6 Ferrero Rocher chocolates, cut them into quarters, and arrange these pieces on top of the buttercream. Finish this layer by sprinkling a handful of your finely chopped toasted hazelnuts over the Ferrero Rocher pieces.

STEP 4: Carefully place the second cake layer on top of the first, aligning it as best as possible. Repeat the process: add 2-3 scoops of buttercream, spread it evenly, add quartered Ferrero Rochers, and sprinkle with chopped hazelnuts. Once that layer is complete, place the final cake layer on top. Now, cover the entire cake, including the top and sides, with a very thin layer of buttercream. This is called a “crumb coat” and it traps any loose crumbs, ensuring a smooth, crumb-free final frosting layer. Place the cake in the fridge or freezer for about 20 minutes to allow the crumb coat to firm up completely.

STEP 5: After the crumb coat has set, remove the cake from the fridge or freezer. Apply the remaining Nutella buttercream generously over the entire cake. Using your offset spatula, or a bench scraper for the sides, spread the buttercream into an even, smooth layer around the top and sides. Take your time to achieve clean, smooth sides and a level top. Once frosted to your liking, place the cake back into the freezer for another 10 minutes to set the final buttercream layer.

STEP 6: For the grand finale, take your perfectly chilled cake and sprinkle the remaining chopped hazelnuts around the base or top edge for an elegant touch. Then, artfully arrange the remaining 8 whole Ferrero Rocher chocolates on top of the cake. This not only adds a beautiful visual element but also clearly signifies the delicious flavor within. Slice, serve, and enjoy your magnificent homemade Ferrero Rocher cake!

EXPERT BAKING TIPS FOR A FLAWLESS FERRERO ROCHER CAKE

• Embrace Your Kitchen Scale for Precision: For consistently perfect baking results, a kitchen scale is your best friend. My recipes, including this Ferrero Rocher cake, are developed using grams for ingredient measurements because it is the most accurate way to ensure correct ratios. Measuring by volume (cups) can be inconsistent, leading to variations in your final product. Invest in a digital kitchen scale for unparalleled accuracy and improved baking success.
• Avoid Over-mixing Your Cake Batter: Over-mixing is a common pitfall that can lead to tough, dry cakes. Once you combine the wet and dry ingredients, mix them only until they are just combined and no streaks of dry flour remain. I always recommend using a spatula for a final, gentle fold after mechanical mixing. This ensures that any pockets of unmixed ingredients at the bottom of the bowl are incorporated without overworking the gluten in the flour, keeping your cake layers tender and soft.
• The Impact of Light vs. Dark Baking Pans: The type of baking pan you use significantly affects how your cake bakes. For the absolute best results, opt for aluminum baking pans, which are typically light in color. Light-colored pans reflect heat, allowing the cake to bake more gently and evenly. This results in a softer, more uniformly baked cake with a beautiful, light crust. In contrast, dark-colored baking pans absorb more heat, which can cause the cake to bake faster, leading to a darker, tougher crust and potentially a dryer cake overall. Always grease your pans thoroughly with butter and line the bottoms with baking paper for easy release.
• Room Temperature Ingredients are Non-Negotiable: As mentioned in the ingredient notes, ensuring your eggs, butter (for buttercream), and milk are at room temperature is critical. This allows them to emulsify properly, creating a smoother, more cohesive batter and buttercream. Cold ingredients can cause your batter or frosting to curdle or become lumpy.
• Don’t Rush the Cooling Process: It’s tempting to start frosting a warm cake, but patience is key! Ensure your cake layers are completely cooled before attempting to frost them. Frosting a warm cake will cause the buttercream to melt and slide off, making assembly messy and difficult.

FREQUENTLY ASKED QUESTIONS ABOUT FERRERO ROCHER CAKE

STORAGE INSTRUCTIONS FOR YOUR FERRERO ROCHER CAKE

To keep your Ferrero Rocher layer cake fresh and delicious, proper storage is essential. Store any leftover cake in an airtight container in the refrigerator. This will help maintain its moistness and prevent it from absorbing any unwanted odors. The cake is best enjoyed within 3-4 days of baking. While it will still be edible after this time, the texture and flavor are at their peak during the first few days. For best serving, allow refrigerated slices to come to room temperature for about 15-20 minutes before enjoying, as this enhances the flavors and softens the buttercream.

OTHER DECADENT LAYER CAKE RECIPES TO TRY

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Ferrero Rocher Layer Cake

This Ferrero Rocher cake is an incredibly soft, moist, and spongy chocolate cake. It’s perfectly paired with a luscious, silky Nutella buttercream and generously filled with chopped Ferrero Rocher chocolates and toasted hazelnuts, creating an irresistible treat.

5 fra 8 stemmer

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 773 kcal

Equipment

• 3x 20 cm (8-inch) baking pan
• Stand Mixer
• Hand Mixer
• Decorating Turntable (optional, but recommended)
• Off-set spatula

Ingredients

  

CHOCOLATE CAKE LAYERS

• 180 g boiled water (cooled slightly)
• 260 g all-purpose flour (sifted)
• 300 g granulated sugar
• 75 g unsweetened cocoa powder (Dutch-processed recommended)
• 1 teaspoon instant espresso powder (enhances chocolate flavor)
• ¾ teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 180 g whole milk room temperature
• 110 g vegetable oil like canola oil
• 3 large eggs room temperature
• 2 teaspoon vanilla extract

NUTELLA BUTTERCREAM & ASSEMBLY

• 260 g unsalted butter room temperature
• 140 g Nutella
• 620 g powdered sugar (sifted)
• 40 g cocoa powder (sifted)
• 1 tablespoon vanilla extract
• 4-5 tablespoons whole milk room temperature, adjust as needed for consistency
• 12 Ferrero Rocher chocolates (6 chopped for filling, 8 for decoration)
• 25 g hazelnuts toasted and finely chopped, plus extra for decoration

Instructions

 

CHOCOLATE CAKE LAYERS

• Preheat your oven to 175ºC/350ºF (conventional oven). Prepare three 20 cm/8-inch baking pans by greasing them lightly and lining the bottoms with parchment paper. This ensures easy cake release.
• Boil some water and measure out the 180g needed. Set it aside to cool slightly while you prepare the other ingredients. It should be warm, not boiling hot, when added.
  180 g boiled water
• In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Stir well to ensure all dry ingredients are thoroughly combined.
  260 g all-purpose flour, 300 g granulated sugar, 75 g unsweetened cocoa powder, 1 teaspoon instant espresso powder, ¾ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon salt
• In a separate mixing bowl, add the room temperature whole milk, vegetable oil, room temperature large eggs, vanilla extract, and the slightly cooled boiled water. Whisk these wet ingredients together gently until just combined. Be careful not to over-whisk.
  180 g whole milk room temperature, 110 g vegetable oil like canola oil, 3 large eggs room temperature, 2 teaspoon vanilla extract
• Slowly pour the wet ingredient mixture into the dry ingredients. Gently stir with a whisk or spatula until the batter is smooth and no lumps remain. Be careful not to overmix; stop as soon as it’s just combined.
• Divide the cake batter evenly among the three prepared 20 cm (8-inch) cake pans. Bake for 18-20 minutes, or until a cake tester inserted into the center comes out clean.
• Once baked, let the cakes cool in their pans on a wire rack for 5 minutes. Then, gently remove them from the tins and allow them to cool completely on the wire rack before frosting.

NUTELLA BUTTERCREAM

• In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), beat the room temperature butter and Nutella on medium-high speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl and mix for another 1 minute.
  260 g butter, 140 g Nutella
• Sift the powdered sugar and cocoa powder together. Add this mixture, vanilla extract, and room temperature milk to the butter mixture in 3 parts, whipping until each addition is fully incorporated before adding the next. Adjust milk quantity slightly to achieve desired consistency.
  620 g powdered sugar, 40 g cacao powder, 1 tablespoon vanilla extract, 4-5 tablespoon whole milk
• Scrape down the sides of the bowl and give the buttercream a final mix for 3 minutes on low speed. This step helps to achieve a smooth, silky texture by removing air bubbles.

ASSEMBLING THE CAKE

• Toast the 25g hazelnuts in the oven for 5 minutes at 200ºC/390ºF. Let them cool completely, then finely chop them. Quarter 6 Ferrero Rocher chocolates for the filling.
  25 g hazelnuts
• If your cake layers have domed, carefully trim the very top of each layer with a serrated knife to create flat, even surfaces.
• Place the first cake layer on your serving dish or cake board. A turntable can be helpful for easy decoration.
• Spread 2-3 large scoops of Nutella buttercream evenly over the first cake layer using an offset spatula. Distribute the quartered Ferrero Rocher pieces over the buttercream, then sprinkle with a handful of the chopped hazelnuts.
• Carefully place the second cake layer on top and repeat the buttercream, Ferrero Rocher, and hazelnut layers. Add the final cake layer. Apply a thin layer of buttercream all over the cake (top and sides) for a “crumb coat.” This traps any loose crumbs. Chill the cake in the fridge or freezer for 20 minutes to set the crumb coat.
• Once the crumb coat is set, apply the remaining buttercream to the entire cake. Spread it out into an even layer, scraping the sides with an offset spatula or bench scraper to achieve smooth sides. Return the cake to the freezer for 10 minutes to firm up the final frosting.
• To decorate, sprinkle additional chopped hazelnuts around the base or top edge of the cake. Finally, artfully arrange the remaining 8 whole Ferrero Rocher chocolates on top for a stunning finish.

Notes

This recipe has been updated from an older version. For those curious, here is the recipe for the Hazelnut Praliné that was featured in the previous iteration of this Ferrero Rocher cake recipe. While not used in the current version, it offers an alternative or additional layer of hazelnut flavor if you wish to experiment.

Hazelnut Praliné (Optional):
– 100 g skinless hazelnuts
– 50 g granulated sugar

1. Preheat your oven to 200ºC (390ºF) and toast the skinless hazelnuts for about 5 minutes until fragrant. Let them cool down completely. Divide the toasted hazelnuts into two equal portions of 50g each. Finely chop one portion of the 50g hazelnuts and set aside.
   To make the caramel, slowly melt the 50g granulated sugar in a small, heavy-bottomed pot over low to medium heat. Stir occasionally until the sugar has completely dissolved and turned into a beautiful amber-colored liquid. Be very careful as hot sugar is extremely hot. Once the caramel is ready, immediately add the second (non-chopped) 50g portion of toasted hazelnuts and quickly fold them into the caramel using a heat-proof silicone spatula until they are evenly coated. Spread this mixture out thinly onto a silicone mat or a piece of parchment paper. Allow it to cool down and harden completely at room temperature.
   Once the hazelnut caramel brittle is completely cooled and hard, break it into smaller pieces. Transfer these pieces to a powerful food processor or strong blender. Process until the mixture transforms into a smooth, pourable hazelnut praliné paste. This can take several minutes, and you may need to scrape down the sides occasionally.
2. Transfer the smooth hazelnut praliné paste to a bowl. Gently fold in the previously finely chopped hazelnuts until they are thoroughly combined. This adds texture to your praliné.
3. Cover the bowl with some cling film, pressing it directly onto the surface of the praliné to prevent a skin from forming. Set it aside at room temperature until you are ready to assemble your cake.

Nutrition

Calories: 773kcalCarbohydrates: 108gProtein: 8gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 99mgSodium: 533mgPotassium: 307mgFiber: 5gSugar: 84gVitamin A: 727IUVitamin C: 0.3mgCalcium: 97mgIron: 3mg

Keyword chocolate, Ferrero Rocher, hazelnuts, layer cake, Nutella, homemade, dessert, celebration

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