Ultimate Decadent Nutella Chocolate Layer Cake: An Easy Recipe for Moist Perfection
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Prepare to be truly blown away by the luscious delight of this Nutella Cake! This isn’t just any cake; it’s a celebration of rich chocolate and creamy hazelnut, crafted into a masterpiece that’s surprisingly simple to create. Picture this: irresistible layers of exceptionally moist chocolate cake, generously sandwiched together with a velvety-smooth Nutella buttercream that will transport your taste buds straight to dessert paradise. Every bite offers a perfect balance of deep cocoa flavor and the beloved sweetness of Nutella, making it an unforgettable experience for any chocolate and hazelnut enthusiast.
This Nutella cake recipe is a dream come true for all Nutella fans out there! We’ve perfected the art of creating unbelievably soft and moist chocolate cake layers that form the foundation of this exquisite dessert. These decadent layers are then lavishly covered with a rich, creamy, and undeniably addictive Nutella buttercream, creating a harmonious blend of textures and flavors. It’s truly the best Nutella cake you’ll ever bake or taste, a testament to simple ingredients coming together to create something extraordinary.
Whether you’re an experienced baker looking to impress your guests with a show-stopping dessert, or a passionate foodie in search of the ultimate sweet treat, this Nutella layer cake is bound to steal your heart. Its impressive appearance and even more impressive taste make it perfect for birthdays, holidays, or simply as an indulgent weekend project. Get ready to receive rave reviews and find yourself yearning for another slice the moment the last crumb is gone.
For those who adore building beautiful, multi-layered desserts, explore more of our delightful layer cake recipes. You might love our Strawberry Lemon Cake for a zesty and fruity twist, the vibrant Strawberry and Blueberry Layer Cake for a berry explosion, or the classic comfort of our Chocolate Cake with Cream Cheese Frosting.
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WHY THIS RECIPE WORKS
- Easy to make: This Nutella cake truly is a no-fuss kind of cake, designed for bakers of all skill levels. It’s incredibly simple and straightforward to prepare, streamlining the baking process without compromising on flavor or texture. Moreover, the assembly of this stunning cake takes minimal time, allowing you to create an impressive dessert without spending hours in the kitchen. We’ve ensured every step is clear and achievable, making this recipe a joy from start to finish.
- Unbelievably Moist Chocolate Cake Layers: The heart of this cake lies in its incredibly soft and moist chocolate cake layers. What makes them even better is their sheer simplicity – they require no electric mixer, just a hand whisk and two bowls. This “one-bowl” method (for dry and wet ingredients separately) reduces cleanup and complexity, proving that you don’t need fancy equipment to achieve a perfectly tender, rich chocolate crumb that practically melts in your mouth.
- Dreamy Nutella Buttercream: The frosting is just as important as the cake, and this smooth Nutella buttercream is absolutely divine. It’s super easy to whip up and strikes the perfect balance between the richness of butter and the irresistible flavor of Nutella. This frosting isn’t just delicious; it’s also wonderfully stable and easy to work with, making it ideal for layering and decorating your cake with a professional finish. It truly is the perfect Nutella buttercream frosting.
ESSENTIAL INGREDIENT NOTES FOR YOUR NUTELLA CAKE
Crafting the perfect Nutella cake starts with understanding your ingredients. These are some of the key components for this irresistible recipe. For a full and comprehensive list of all ingredients with precise measurements, make sure to check out the detailed recipe card located further down below.
- All-purpose flour: This foundational ingredient provides the cake’s structure. Using all-purpose flour helps create a light and airy texture. For the best results, I personally recommend using a brand of all-purpose flour with a protein content that falls between 10-11%. This range contributes to a tender crumb without making the cake too dense or chewy.
- Cornstarch: A secret weapon in many cake recipes, cornstarch plays a crucial role in giving the cake an incredibly light and soft texture. It works by slightly inhibiting gluten development in the flour, resulting in a more delicate and melt-in-your-mouth crumb. Don’t skip this ingredient if you want that perfect softness!
- Sugars (Granulated and Brown): We use a combination of two types of sugar for optimal flavor and moisture. Granulated sugar provides sweetness and aids in retaining moisture, contributing to the cake’s tenderness. Brown sugar, on the other hand, adds a wonderful depth of flavor with subtle toffee notes, complementing the chocolate beautifully and further enhancing the cake’s moistness.
- Baking powder and baking soda: These are our essential leavening agents. They work in tandem to create carbon dioxide bubbles within the batter, which expand during baking. This process is what helps the cake rise, ensuring it achieves a light, fluffy, and tender texture. Always check that your leavening agents are fresh for the best rise.
- Salt: Often underestimated, salt is vital in baking. In this chocolate cake, it doesn’t just add seasoning; it acts as a flavor enhancer, intensifying the deep chocolate notes and balancing the sweetness of the sugars. A pinch of salt makes all the difference in bringing out the cake’s complex flavors.
- Egg: Eggs provide structure, moisture, and richness to the cake. It is crucial to take your egg out of the fridge approximately 1-2 hours before you plan to start baking, allowing it to come to room temperature. (The exact time depends on how warm your kitchen is.) Room temperature eggs emulsify better with other ingredients, leading to a smoother, more uniform batter and a finer-textured cake.
- Coffee: A secret ingredient for exceptional chocolate cakes! Using freshly brewed coffee doesn’t make the cake taste like coffee; instead, it magically helps to boost and deepen the chocolate flavor, making it incredibly rich and intense. If you prefer not to add coffee to your cake, it can easily be replaced with an equal amount of hot water without significantly affecting the outcome, though the chocolate flavor might be slightly less pronounced.
- Oil: For the cake layers, use a flavor-neutral oil, such as canola oil, sunflower oil, or even a light vegetable oil. Oil contributes to a wonderfully moist cake and keeps it tender for longer, especially when compared to butter, which can sometimes result in a denser crumb in certain recipes.
- Sour cream: This ingredient is a true game-changer for moisture and structure. Sour cream provides a significant amount of moisture to the cake, creating a tender and rich crumb. Its acidity also reacts with the baking soda, further aiding in leavening and contributing to a great, stable cake structure. Ensure it’s at room temperature for smooth incorporation.
- Unsweetened Cocoa powder: The quality of your cocoa powder directly impacts the chocolate flavor of your cake. For the best, most intense chocolate flavor, I highly recommend using a high-quality Dutch-process cocoa powder. My personal favorite is from Valrhona, known for its deep color and rich, smooth flavor profile. Dutch-process cocoa is less acidic, resulting in a darker color and mellower chocolate taste.
- Semi-sweet chocolate chips: For the decadent Nutella buttercream, good quality semi-sweet chocolate chips (or finely chopped semi-sweet chocolate bar) are essential. Melting these into the buttercream adds extra chocolatey depth and a smooth, luxurious texture. Choose a brand you enjoy eating on its own for the best flavor.
- Nutella: The star ingredient of our buttercream! Nutella is, of course, used generously in the frosting, lending its iconic hazelnut-chocolate flavor and creamy consistency. There’s no substitute that truly captures its unique taste, so make sure you have a fresh jar ready.
- Butter: High-quality unsalted butter is the base of our luscious buttercream. Like the egg and sour cream, it’s crucial to bring the butter out of the fridge and let it come to a complete room temperature before you start. Softened butter creams beautifully with powdered sugar, creating a light and airy frosting texture.
STEP BY STEP INSTRUCTIONS – CHOCOLATE CAKE LAYERS
Creating this delicious Nutella Cake is a straightforward process when you follow these steps carefully. This recipe can be easily made with a stand mixer fitted with a paddle attachment, or if you prefer, a trusty hand mixer will also do the trick. You will need two 20 cm/8-inch cake pans, each lined with parchment paper to prevent sticking and ensure easy release.
Remember, the complete recipe, including all ingredient quantities and detailed instructions, is provided down below in the recipe card for your convenience.
Preparation is Key: Before you begin mixing any ingredients, make sure to preheat your oven to 170ºC/340ºF (conventional oven setting). Then, take your two 20 cm/8-inch cake pans and thoroughly line them with parchment paper. This crucial step prevents the cakes from sticking and ensures a smooth removal after baking.
STEP 1: Prepare the Coffee and Dry Ingredients. Begin by brewing your coffee and weighing out the required amount. Set it aside to cool slightly while you prepare the rest of your ingredients. In a large mixing bowl, meticulously sift all of the dry ingredients together. Sifting is important as it helps to aerate the flour and remove any lumps, ensuring a smooth, lump-free batter. Once sifted, give the mixture a good stir with your whisk to make sure everything, especially the leavening agents and sugars, has been thoroughly combined and evenly distributed.
STEP 2: Combine the Wet Ingredients. In a separate, clean mixing bowl, add all of your wet ingredients, including the cooled coffee, oil, sour cream, eggs, and vanilla extract. Using a hand whisk, gently whisk these ingredients together until they are just combined and homogenous. Be careful not to mix the ingredients too vigorously at this stage, as over-mixing the eggs can incorporate too much air, leading to a less dense and potentially crumbly cake texture. Aim for a smooth, consistent liquid mixture.
STEP 3: Marry Wet and Dry Ingredients. Now, it’s time to bring the two mixtures together. Slowly pour the wet ingredients into the bowl containing the dry ingredients. As you pour, gently stir the mixture with your hand whisk or a spatula. Continue mixing until all the ingredients are just combined and there are no visible lumps of dry flour left in the batter. Be mindful not to overmix, as excessive mixing develops gluten, which can lead to a tough cake. A few small lumps are acceptable; over-mixing is the enemy of a tender cake.
STEP 4: Bake to Perfection. Once your batter is ready, divide it evenly between the two prepared cake pans. Ensure the batter is spread level in each pan for even baking. Transfer the pans to your preheated oven and bake them for approximately 28-30 minutes. The exact baking time may vary slightly depending on your oven, so always rely on the cake tester method: insert a clean cake tester (or a wooden skewer) into the center of the cakes. If it comes out clean with no wet batter, your cakes are done. Let the cakes cool in their pans on a wire rack for about 5 minutes before carefully inverting them onto the rack to cool completely. Cooling thoroughly is crucial before frosting to prevent the buttercream from melting.
STEP BY STEP INSTRUCTIONS – NUTELLA BUTTERCREAM AND ASSEMBLING THE CAKE
Now that your chocolate cake layers are cooling, let’s prepare the luscious Nutella buttercream and assemble your show-stopping cake. Precision and patience will lead to a beautiful finish.
STEP 1: Crafting the Buttercream Base. First, gently melt your semi-sweet chocolate chips using a double boiler or microwave, and set the melted chocolate aside to cool slightly (it should still be liquid but not hot). Next, sift your powdered sugar to remove any lumps, ensuring a silky-smooth buttercream. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the room-temperature butter and the sifted powdered sugar. Start mixing on a very low speed to avoid a sugar cloud. Once the butter and powdered sugar have just combined into a shaggy mixture, increase the speed to medium-high and beat for a full 3 minutes. This crucial step incorporates air, making the buttercream light, fluffy, and incredibly smooth.
STEP 2: Infusing with Chocolate and Nutella. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated. Add the slightly cooled melted dark chocolate and the Nutella to the butter mixture. Mix on low speed until everything is just combined and the buttercream takes on a uniform chocolate-hazelnut color. Scrape down the sides of the bowl once more, then add the vanilla extract, starting with ½ teaspoon. Mix briefly until incorporated. Taste the buttercream; if you desire a stronger vanilla note, add the remaining ½ teaspoon. Give the buttercream a final mix on medium speed for about 30 seconds to ensure everything is perfectly emulsified and smooth.
STEP 3: Preparing the Cake Layers for Assembly. With your cakes completely cooled, you’ll want to ensure they have a flat, even top for stable layering. Using a long, serrated knife, carefully slice off the very top domed part of each cooled cake layer, making them perfectly level. This step is key for a professional-looking cake. Place the first leveled cake layer onto your chosen serving dish or a cake board. If you have a turntable, now is the time to use it – it makes decorating much easier! However, if you don’t have one, don’t worry; you can absolutely decorate this cake beautifully without it.
STEP 4: Layering and Crumb Coating. Spoon about three generous scoops of your delicious Nutella buttercream onto the first cake layer. Using an offset spatula, spread the buttercream evenly across the surface of the cake, reaching almost to the edges. Gently place the second cake layer on top, aligning it carefully. Now, take a small amount of the remaining buttercream and apply a very thin layer all over the entire cake – top and sides. This is called a “crumb coat,” and its purpose is to trap any loose crumbs, preventing them from mixing into your final layer of frosting. Once the crumb coat is applied, chill the cake in the refrigerator for 15-20 minutes to set. After the crumb coat has firmed up, retrieve the cake from the fridge. Apply the remaining buttercream generously over the entire cake, smoothing it out with your offset spatula for a clean finish. For an optional, yet elegant touch, you can create a beautiful wavy design on the sides and top of the buttercream using the edge of your offset spatula. Finally, finely chop your raw unsalted hazelnuts and delicately press them around the bottom edge or sprinkle them on top of the cake for a beautiful finish and added crunch.
EXPERT BAKING TIPS FOR NUTELLA CAKE PERFECTION
- Embrace a Kitchen Scale for Precision: While cup measurements are common, grams offer unparalleled precision in baking. My recipes are always developed using grams as the default measurement, and I wholeheartedly recommend using a kitchen scale. This ensures you’re adding the exact amount of each ingredient, leading to consistent, perfect results every time. Even a slight variation in flour or sugar can impact the cake’s texture and moisture, so a scale is your best friend for baking success.
- The Golden Rule: Don’t Overmix Your Batter: Overmixing is a common pitfall that can lead to a tough, dry cake. Once you’ve combined the wet and dry ingredients, mix only until they are just incorporated. To ensure everything is perfectly blended without overmixing, I always use a spatula after everything has mixed together to give the batter one final gentle fold. This motion helps to scrape the bottom and sides of the mixing bowl, ensuring all ingredients are mixed into the batter without developing too much gluten.
- Choosing the Right Baking Pans: Light vs. Dark: The type of baking pan you use significantly impacts your cake’s texture and crust. For the absolute best result, opt for aluminum baking pans, which are typically light in color. These pans attract less heat than dark pans, allowing the cake to bake more gently and evenly. This results in a softer, more tender cake with a less aggressive crust. Always grease your aluminum pan with butter and line the bottom with baking paper. If you use a dark or non-stick baking pan, it will absorb and conduct a lot more heat, which can lead to a darker, tougher crust and potentially a dryer cake due, to faster moisture evaporation. Adjust baking time if using dark pans.
- Chill for a Perfect Crumb Coat: After applying your first thin layer of buttercream (the crumb coat), refrigerate the cake for 15-20 minutes. This allows the crumb coat to set and trap any loose crumbs, creating a stable, smooth surface for your final layer of frosting. It’s a small step that makes a huge difference in the overall neatness of your finished cake.
- Room Temperature Ingredients are Non-Negotiable: For both the cake and the buttercream, ensure all cold ingredients like eggs, butter, and sour cream are at room temperature. This isn’t just a suggestion; it’s vital. Room temperature ingredients emulsify much better, creating a smoother, more uniform batter and a velvety buttercream. Cold ingredients can cause your batter to curdle and your buttercream to be lumpy.
FREQUENTLY ASKED QUESTIONS ABOUT NUTELLA CAKE
Absolutely! This Nutella cake is an excellent choice for making components in advance, which can significantly ease your baking schedule. You can prepare both the cake layers and the Nutella buttercream a day prior to assembling. For the cake layers, once they are completely cooled, wrap them tightly in plastic wrap (preferably twice) and store them on your kitchen counter, away from direct sunlight. For the buttercream, transfer it to an airtight container and store it in the refrigerator. Before you’re ready to assemble the cake the next day, remove the buttercream from the fridge and let it sit at room temperature for about 30 minutes to soften slightly. Then, give it a quick remix in your stand mixer (or with a hand mixer) until it becomes smooth, creamy, and spreadable again. This makes the final assembly quick and enjoyable.
The most reliable way to determine if your cake layers are perfectly baked is by using a cake tester or a wooden skewer. Once the recommended baking time (as per the recipe) has passed, gently insert the cake tester directly into the center of one of the cake layers. If the cake tester comes out clean, with no wet batter or sticky crumbs adhering to it, then your cake is done and ready to be removed from the oven. If it comes out with wet batter, continue baking for a few more minutes and test again. Avoid opening the oven door too frequently during baking, as this can cause the cakes to sink.
Yes, this cake freezes beautifully, which makes it perfect for meal prepping desserts or saving leftovers! You can freeze either the unfrosted cake layers or the fully assembled and frosted cake. For unfrosted layers, wrap each cooled layer tightly in plastic wrap, then in foil, and place them in a freezer-safe bag for up to 2-3 months. Thaw overnight in the refrigerator before frosting. For a fully frosted cake, chill it in the fridge until the buttercream is firm, then wrap tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the fridge, then bring to room temperature before serving for the best texture.
Achieving perfectly even cake layers is key for a professional-looking result. Start by dividing your batter equally between the prepared cake pans; a kitchen scale can help with this precision. During baking, some cakes tend to dome. Once the cakes are completely cooled, use a long, serrated knife or a specialized cake leveling tool to carefully slice off the domed tops, making them perfectly flat. You can use the removed cake scraps for cake pops or just as a chef’s treat!
STORAGE INSTRUCTIONS FOR OPTIMAL FRESHNESS
To keep your magnificent Nutella Cake tasting its best, proper storage is essential. Store this cake at room temperature, ideally under a cake dome or in an airtight container. This will protect it from drying out and keep the buttercream soft and inviting. It is best enjoyed within 2-3 days of baking to ensure maximum freshness and flavor. If your kitchen is particularly warm, or if you prefer a firmer buttercream, you may store it in the refrigerator, but be sure to bring it back to room temperature for at least 30 minutes before serving for the ideal cake and frosting texture. For longer storage, refer to the freezing tips in our FAQ section.
Other Decadent Layer Cake Recipes To Try
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
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Nutella Chocolate Layer Cake
Pin Recipe
Equipment
- 20 cm (8 in) baking pan
Ingredients
CHOCOLATE CAKE
- 240 g warm coffee or water
- 240 g all-purpose flour
- 4 teaspoon cornstarch
- 200 g granulated sugar
- 100 g brown sugar
- 50 g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 110 g vegetable oil
- 180 g sour cream room temperature
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
NUTELLA BUTTERCREAM
- 230 g butter room temperature
- 240 g powdered sugar
- 170 g Nutella
- 60 g dark chocolate chips
- ½-1 teaspoon vanilla extract
- 20 g raw unsalted hazelnuts
Instructions
CHOCOLATE CAKE LAYERS
- Preheat your oven to 170ºC/340ºF (conventional oven setting). Prepare your two 20 cm/8-inch baking pans by greasing them lightly and lining the bottoms with parchment paper. This ensures easy removal of your perfectly baked cake layers.
- Begin by brewing a fresh batch of coffee and accurately weigh out the specified amount. Allow the coffee to cool down a bit while you gather and prepare your remaining ingredients.240 g warm coffee or water
- In a large bowl, meticulously sift together all of the dry ingredients, including flour, cornstarch, sugars, cocoa powder, baking powder, baking soda, and salt. Sifting is crucial for an airy cake texture and to prevent lumps. After sifting, give the mixture a thorough stir with a whisk to ensure everything is evenly combined.240 g all-purpose flour, 4 teaspoon cornstarch, 200 g granulated sugar, 100 g brown sugar, 50 g unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In another clean mixing bowl, add all of the wet ingredients: the cooled coffee, vegetable oil, room temperature sour cream, room temperature large eggs, and vanilla extract. Use a hand whisk to gently whisk them together until they are just combined and smooth. Be careful not to mix the ingredients too vigorously at this stage, as over-mixing can negatively impact the final cake texture.110 g vegetable oil, 180 g sour cream, 2 large eggs room temperature, 2 teaspoon vanilla extract
- Slowly pour the combined wet ingredients into the bowl containing the dry ingredients. While pouring, gently stir everything together with your whisk or a spatula. Continue mixing until the batter is just smooth and there are no visible lumps of dry flour remaining. Remember, less is more here – overmixing will develop gluten and can lead to a tough cake. Alternatively, if you prefer, you can mix it together in a stand mixer bowl using the paddle attachment or with an electric hand mixer on low speed.
- Divide the cake batter evenly between your two prepared baking pans. Place them in the preheated oven and bake for approximately 28-30 minutes. The cakes are done when a cake tester or wooden skewer inserted into the center comes out completely clean.
- Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for 5 minutes. After this initial cooling, gently run a knife around the edges and remove the cakes from the tins. Place them directly on the wire rack to cool down completely to room temperature. This complete cooling is vital before applying any frosting.
NUTELLA BUTTERCREAM
- First, melt the dark chocolate chips gently. You can do this in a microwave in 30-second intervals, stirring in between, or over a double boiler. Once melted and smooth, set the chocolate aside to cool slightly to a lukewarm temperature.60 g dark chocolate chips
- Sift the powdered sugar to ensure your buttercream is silky smooth and free of lumps. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the room temperature butter and the sifted powdered sugar. Start mixing on a low speed until they are just combined, then increase the speed to medium/high and beat for 3 minutes until the mixture is light, fluffy, and visibly increased in volume.230 g butter, 240 g powdered sugar
- Scrape down the sides of the bowl with a spatula to ensure all ingredients are well combined. Add the slightly cooled melted dark chocolate and the Nutella to the buttercream base. Mix on low speed until these are thoroughly combined and the frosting takes on a uniform color. Scrape down the sides of the bowl again, then add the vanilla extract, starting with ½ teaspoon. Give the buttercream a final mix on medium speed for about 30 seconds to incorporate everything fully and achieve a perfectly smooth consistency. Taste and add up to 1 teaspoon total of vanilla extract if desired.170 g Nutella, ½-1 teaspoon vanilla extract
ASSEMBLING YOUR NUTELLA CAKE
- Ensure your cake layers are completely cooled. Using a long, serrated knife, carefully slice off the very top, domed part of each cooled cake layer to create flat, even surfaces. This step is essential for a stable and aesthetically pleasing layered cake. Place the first leveled cake layer onto your chosen serving dish or a cake board. If you have a cake turntable, position your cake board on it; this tool greatly assists in smooth frosting application, though it’s not strictly necessary.
- Dollop about 3 generous scoops of your prepared Nutella buttercream onto the first cake layer. With an offset spatula, spread the buttercream evenly across the surface, extending almost to the edges. Carefully place the second cake layer on top, aligning it precisely with the first. Now, apply a thin layer of buttercream all over the entire cake (top and sides). This is your “crumb coat,” designed to trap any loose crumbs and create a smooth canvas. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat. Once firm, apply the remaining buttercream, smoothing it out over the entire cake. For an optional decorative touch, you can create a beautiful wavy design on the sides of the cake using your offset spatula.
- To finish, finely chop the raw unsalted hazelnuts. You can then decorate your cake by gently pressing the chopped hazelnuts around the bottom edge of the cake or by sprinkling them artfully over the top for added texture and a gourmet appearance. Your decadent Nutella Chocolate Layer Cake is now ready to impress and be enjoyed!20 g raw unsalted hazelnuts