Nutella Cake!
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A three-layer Nutella cake with chocolate cake, Nutella buttercream frosting and extra Nutella!
Nutella cake!
I’m not really sure why on earth its taken me so long to post a recipe like this, but it has. I’ve posted several Nutella recipes in my time, but an actual cake hadn’t happened, so it was about time! Also, I was getting way too many requests to actually ignore it any longer. I apologise to anyone who requested this a while ago, but its here now.
This recipe is quite similar to my Nutella cupcakes, but why mess with something that isn’t broken. I do often say to people who ask if my cupcakes can be turned into cake that they can, usually you double it and split it between two 8″ tins for example, but as I was posting this as a standalone recipe (for those who actually search for it), I went for the classic three layer cake instead.
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I realise not many people want to bake a cake that is so big, but they look so much better in the pictures that I don’t see why I shouldn’t bake it as three layers. Besides, I have a lot of taste testers and they all need a share to make it fair… but if you do only want to make it two layers, then there is tips in the Notes section of the recipe on how to do this. Or, double my Nutella cupcakes as already mentioned.
I’m not sure if there is anyone out there who will read this blog who hasn’t heard of Nutella before, but there may be some people who don’t like it. I will admit that it isn’t the best thing on the planet to me, but I do enjoy it. I am more of a Biscoff kinda gal, which is why I love my Biscoff cake recipe so much, but this is basically just the Nutella version of that as well.
Nutella
People often ask if you should mix the Nutella directly into the cake mixture, but personally I never find the flavour survives the oven very well. A lot of the recipes that I use Nutella in have ended up being no-bake, such as my Nutella rocky road, or Nutella cheesecake. That’s why I keep the Nutella for the buttercream and the decoration, all the flavour stays bold and creamy instead of disappearing into the sponge.
Most of my Nutella recipes follow that rule: either the Nutella is stirred into something that doesn’t get baked (like cheesecake or frosting), or it’s drizzled on afterwards. Plus… because you’re already using a whole jar for the filling and topping, it avoids needing to buy a second one just to stir into the cake.
Piping
I thought that I should pipe on my Nutella Buttercream because it looks far prettier in my mind compared to smothering it on, but that is a complete option. I used this round piping tip to pipe on my buttercream, and its just so darn pretty, but decorating it like I do my Neapolitan Cake instead would have also worked well. I’m a bit of a perfectionist when it comes to piping, so if I did mess it up halfway through, I would probably wipe it all off and start again, but sometimes it just works.
Piping is something that I learnt, and I would say every other baker in the world learnt, by just doing it. I realise some people struggle, but even the size of the actual piping tip can make a difference. I use quite large piping tips because I think it looks better, but it also makes it easier for the buttercream to actually come out. If you use a really small piping tip that you sometimes get in shops, it just won’t work and will look a bit like string.
Decoration
I used a drizzle of Nutella that I had warmed slightly to thin out, to make it easier, and some chopped hazelnuts to decorate it. It really doesn’t need too much as there is so much going on already flavour wise, I just like to make sure that there is some actual decoration going on. I’m not a plain person… I need a bit of show. It is entirely optional however, it just makes it look pretty for the pictures.
To finish off, I like to add a few extra little touches just for fun, maybe a tiny swirl of leftover Nutella buttercream in the gaps, or a few whole hazelnuts strategically placed to make it look extra indulgent. Even a light dusting of cocoa powder or icing sugar can elevate the look without overpowering the flavours. The beauty of this cake is that it’s already packed with richness, so you don’t need to go overboard, just a few thoughtful details make it look like a proper showstopper while keeping all the attention on that luscious Nutella goodness.
Tips & tricks
- This cake will last for 3 days once made.
- This cake is inspired by my Nutella cupcakes recipe post.
- I use this Round Piping Tip
- You can easily make a two layer cake by taking a third of the recipe away, and baking into two tins.
- I use these 8″ cake tins
- I use these parchment circles
Nutella Cake!
Ingredients
For the Cake
- 400 g unsalted butter
- 400 g light brown sugar
- 8 medium eggs
- 325 g self raising flour
- 75 g cocoa powder
- 2 tsp baking powder
For the Buttercream
- 250 g unsalted butter (room temp)
- 250 g Nutella
- 475 g icing sugar
Decoration/Extras
- 150 g Nutella
- chopped hazelnuts
Instructions
For the Cake
- Heat the oven to 180ºc/160ºc fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.
- In a stand mixer, beat together the butter and light brown sugar until light and fluffy.
- Add in the flour, cocoa powder, eggs, baking powder and beat again briefly until combined. Try not to over beat the mixture!
- Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.
- Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.
For the Buttercream
- Beat the butter on its own in a stand mixer or bowl for a couple of minutes so its really supple and soft.
- Add in the Nutella and beat again briefly so its basically combined.
- Add in 1/2 of the icing sugar and beat until its incorporated fully, and then add in the second half and repeat.
- If the mixture is really stiff, add in 1tbsp of boiling water at a time and beat in before adding enough to soften it slightly.
For the Decoration
- For each layer of the Nutella cake, add a sponge, and then either pipe on slather on some of the Nutella buttercream. Drizzle over some Nutella.
- Repeat each layer till you reach the top.
- Decorate with chopped hazelnuts and sprinkles!
Notes
- This cake will last for 3 days once made!
- This cake is inspired by my Nutella cupcakes recipe post!
- I use this Round Piping Tip
- You can easily make a two layer cake by taking a third of the recipe away, and baking into two tins.
- I use these 8" cake tins
- I use these parchment circles
Hey! I’m baking this Nutella cake in 2 days time for my sisters birthday! Iv tried the biscoff recipe so far but made those in to cupcakes and they were a huge hit!!! I just wanted to know for the Nutella cake I don’t need to add in Vanilla extract to the cake mix?
Thank you for sharing your delicious recipes !!
No you don’t have to – vanilla is just there for the flavour!
Hi Jane,
We love all of your recipes!!! My boys and I have made soo many together over the lockdown period so far! Always delicious!
I am wondering, I am making a number cake so I am using the same size traybake tin you used for the easter traybake (delicious). Could I use this full recipe for that size tin? Would I need to adjust anything?
Thanks.
🙂
I’m just baking mine now.
In your other chocolate cake recipes I.E Oreo cake it has 4tbsp of milk in.
This Nutella one hasn’t, and I haven’t put any in.
Is this right? I hope so because I’m baking for my dads birthday tonight!x ☺️
It doesn’t need the milk – milk isn’t essential!
I must be blind! Can’t find the notes on how to cut recipe in half! Is it on here? Thankyou x
Yep, in the notes section. All you need to do is take 1/3 away, and bake into two tins for a two layer cake.
how many eggs would that be? as i calculate that to being 2.66 eggs so unsure what to do? thankyou for reply.
Do you know the amount of ingredients for a 2 layer cake please hun?
Hi! I’m going to make this for someone’s birthday but I’m busy so will need to bake it Thursday.. decorate it Friday for them to have Saturday. Is there any way to make this last longer than 3 days? Otherwise they have to eat it all on Saturday. I read somewhere that simple syrup can but I don’t know!
Thankyou x
I wouldn’t say syrup makes the cake last longer, it’s just a matter of ‘how stale can a cake go before people stop eating it’. For me, I would say baking Thursday, decorating Friday and eating Saturday = 2 days (because you don’t usually count the first day), so you’d definitely have another day on that anyway!
Hi Jane, I love to use 6 inch tins for a small triple layer cake and can’t wait to try this out! Can you advise how to reduce the quantities, should I half the amounts?
For a 6″ you should use 2/3 of the ingredients!
Hi Jane, i have only 24 cm tin. What should i do? Thank you, this looks amazing!
For 9″ tins, you need to increase the recipe by 1/3!
I’ve made this twice and both times it turned out to be too dry 😓
If it’s too dry, it’s overbaked! It’s a standard chocolate cake, so the only thing it can be is overbaked.
Hi Jane,
I made this today and it was super soft. Please can i ask what’s the best way to make if more chocolatey and for a bigger size tin? Thank you
I’m not 100% sure what you mean by more chocolatey for a bigger tin? x
Hi Jane love your recipes
So Mother’s Day next week and wanting to make a Ferrero Rocher drip Cake. Would the Nutella Cake be the best recipe?? Made your salted caramel drip Cake last year was amazing x
Yes, it would! You might need more buttercream though. x
That’s what I thought, thank you for the quick reply x
Hi Jane!
This cake lools amazing n can’t wait to try it!
How many days it can stay outside the fridge you reckon? Or is it better chilled?
Many many thanks
Niki
It’ll last three days as mentioned – and no cake should be stored in a fridge unless it has cream cheese, or fresh cream filling for example! The sponges dry out in the fridge x
Absolutely delicious! Thank you Jane! x
Hi Jane! This looks lovely and i can’t wait to try it! Will the cake last for a couple of days outside the fridge or do i need to keep it chilled?
Outside of the fridge – only cakes with fresh cream or cream cheese frostings should be refrigerated x
What do you mean by drizzle Nutella on cake between each layer? Or do you mean on top? I can’t see how you’ve done this?
As mentioned in the method its for each layer – I just didn’t do any on the top!
Hey I was just wondering my mixture had quite a few lumps in it but I seived everything, is this normal thankyou!
Your cake mixture? Your butter was probably too cold, but I have no idea! I never bother seiving anything and never get any lumps.
Hiya Im not sure where I went wrong but Ive tried again and this time followed the recipie to a t and I see no lumps it looked silky smooth , it’s the oven right now I can smell it I can’t wait to see the results thankyou!
With Nutella already sweetened and added powdered sugar. May I know how is the sweetness level? I am afraid of too sweet . My family members ARE very pain when come to sweetness😓 would the buttercream hold if it’s just butter with Nutella?
Thank you .
It’s not too sweet at all – butter and Nutella together with nothing else would be quite horrible.
Thank you 😅
Jane – when you say light brown sugar do you mean granulated brown or soft brown sugar?
I just purchase it as Light Brown Sugar, but I think some brands also mention soft.