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If you’re a Nutella fan, this cake is your dream dessert! It’s dense, rich, and filled with the signature Nutella flavor throughout. This double chocolate cake is soft and moist, with layers of creamy Nutella buttercream frosting between each chocolate cake layer. Whether you’re baking for a birthday, celebration, or just because, this is a Nutella cake recipe you’ll come back to again and again.
The Chemistry of Fudgy Chocolate Cake
The secret to making a moist chocolate cake is using ingredients like vegetable oil and buttermilk, which help to keep the cake tender and rich. The hot water helps to bloom the natural cocoa powder, intensifying the chocolate flavor. Chilling the cake layers before assembling helps prevent crumbs from getting into the frosting, making for a smoother finish.
What is in Nutella cake?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Cocoa Powder
Provides a rich, sweet chocolate flavor. Creates a dark brown color in your treat. Absorbs water in your batter or dough at the same rate as flour. That means, if you add too much, you could end up with a dried, crumbly finished product.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Hot Water
The hot water blooms the cocoa powder making the flavor richer.
Vegetable Oil
100% fat, contains no water and has a higher melting point. This means it will not melt down in your oven, resulting in thicker cookies or brownies. It doesn’t help leaven your treat like butter can, so it can make your treat flatter and greasier.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Buttermilk
Adds moisture and helps to tenderize the gluten, creating a soft crumb and tangy flavor. It also helps rise the pH level of your batter, increasing the rise from the baking powder.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Heavy Whipping Cream
Makes a softer, more spreadable frosting. When melted with chocolate it adds more fat and moisture to the mixture, resulting in a silkier blend.
Nutella
The star of the filling adds creamy hazelnut goodness.
How do you make Nutella chocolate cake?
Cake
- Preheat the oven to 325 degrees. Grease and line three 9-inch cake pans with parchment paper to prevent the cakes from sticking.
- Mix the dry ingredients. In a large mixing bowl, add 3 cups of all-purpose flour, 3 cups of granulated sugar, 1 cup of cocoa powder, 2 teaspoons of baking powder, 2 teaspoons of baking soda, and 1 teaspoon of fine sea salt. Stir to combine.
- Add wet ingredients. Turn the mixer on low speed and slowly add 1 1/2 cups of hot water and 3/4 cup of vegetable oil. Mix until incorporated. Stop the mixer.
- Add eggs and buttermilk. Crack 3 eggs into the bowl and mix on low speed until combined. Pour in 1 1/2 cups of buttermilk and 3 teaspoons of vanilla extract. Continue mixing until the batter is smooth.
- Bake the cakes. Evenly divide the batter among the three prepared cake pans. Bake for 25 minutes or until a cake tester inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before removing them. Wrap the cooled cakes in plastic wrap and place in the freezer for 15 minutes to chill before frosting.
Nutella Buttercream
- Make the buttercream. In the bowl of a standing mixer, add 2 cups of softened unsalted butter. Beat on medium speed until smooth. Add 6 cups of powdered sugar and 2 cups of Nutella, then mix on low speed until fully combined. Slowly pour in 1/4 cup of heavy whipping cream and increase the speed to high. Whip for 2 minutes until the frosting is lighter in color and fluffy.
Assemble
- Place the first cake layer on a cake board or serving platter. Spread a generous layer of Nutella over the top of the cake using an offset spatula. Top with a thick layer of the Nutella buttercream.
- Place the second cake layer on top and repeat the process with more Nutella and frosting. Add the third cake layer and apply a crumb coat of frosting over the entire cake. Chill the cake in the freezer for 10 minutes.
- After chilling, remove the cake and apply the final layer of Nutella buttercream frosting on the top and sides of the cake. Use an offset spatula to smooth the frosting. Decorate with Nutella swirls, chocolate shavings, or chopped hazelnuts if desired.
How to Store Nutella Chocolate Cake
Store the Nutella cake in an airtight container in the fridge for up to 5 days. To freeze, wrap each cake layer in plastic wrap before frosting. The layers can be frozen for up to 3 months.
You can make the cake layers ahead of time and store them in the freezer. This will make the cake assembly smoother, and the flavors will develop even more overnight.
Serving Suggestion
This cake pairs perfectly with a glass of milk. For an extra indulgent treat, serve with a whipped cream dollop or a melted chocolate drizzle.
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Why make Nutella chocolate cake?
This Nutella cake is ideal for birthdays, celebrations, or craving a rich, decadent dessert. It’s especially popular with Nutella lovers and makes an excellent centerpiece for any dessert table. Whether hosting a party or indulging in a special treat, this cake will surely impress.
This Nutella chocolate cake is the perfect dessert for anyone who loves rich, creamy Nutella frosting and fudgy chocolate cake. The cake layers are moist, thanks to the combination of vegetable oil and buttermilk, while the Nutella buttercream frosting adds a smooth and decadent finish. This cake can be made ahead of time, as the flavors develop even more after a day in the fridge. It’s also easy to decorate with Nutella swirls, chocolate shavings, or chopped hazelnuts for an extra touch of elegance.
Enjoy baking this rich and delicious Nutella cake perfect for any special occasion. With its moist chocolate cake layers, creamy Nutella buttercream, and extra Nutella filling, this cake is a chocolate lover’s dream!
FAQs
How can I make sure my cake layers are moist?
To ensure your cake layers are moist, use vegetable oil and buttermilk, as they provide moisture and richness. Additionally, avoid over-baking the cake- check with a toothpick or cake tester after 25 minutes to ensure it’s done without being dry.
Can I make this Nutella cake ahead of time?
Yes! You can bake the cake layers and store them in the fridge or freezer. The cake tastes even better the next day as the flavors meld together. Store the cake in an airtight container to keep it fresh.
How should I store this Nutella cake?
Store the cake in an airtight container in the fridge for up to 5 days. You can also freeze the cake layers before frosting them to make assembly easier.
What’s the best way to frost a layer cake?
To frost a layer cake smoothly, use an offset spatula to apply a crumb coat ( a thin layer of frosting) before chilling the cake for about 10 minutes. Then, apply the final, thicker coat of frosting for a smooth finish.
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Nutella Cake
Ingredients
Cake
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp fine sea salt
- 1 1/2 cup hot water
- 3/4 cup vegetable oil
- 3 eggs
- 1 1/2 cup buttermilk
- 3 tsp vanilla extract
Frosting
- 2 cups unsalted butter
- 6 cups powdered sugar
- 2 cups Nutella
- 1/4 cup heavy whipping cream
Filling
- 1 cup Nutella
Instructions
Cake
- Preheat your oven to 325 degrees
- In a standing mixer combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt
- Turn the mixer on low and pour the hot water and vegetable oil in. Turn off the mixer after you have poured both in.
- Add the eggs and stir until just combined.
- Turn the mixer on low again and pour the buttermilk in. Add the vanilla extract in after.
- Continue mixing until the batter is smooth.
- Pour the batter evenly into three 9-inch cake pans that have been greased and lined with parchment paper.
- Bake for 25 minutes.
- Remove the cake and allow to cool in the pan. Once cooled, remove from the pans and wrap each in plastic wrap. Place them in the freezer for at least 15 minutes to chill before frosting.
Frosting
- In a standing mixer add the butter and mix until softened.
- Add the powdered sugar and Nutella mix until combined. Add the cream.
- Turn the mixer on high and whip for 2 minute until lighter in color and texture.
Assemble
- Place the first cake layer on a cake board or platter, frost the top of the cake layer with a thick layer of Nutella and then frosting.
- Place the second layer on top of the frosted cake layer and repeat—finally, the third cake layer. Cover the top and sides of the cake with a crumb coat layer of frosting.
- Place the frosted cake back in the freezer for 10 minutes.
- Remove and frost all over with a second top coat of frosting. Enjoy!
Nutrition
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