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.
Similar recipes
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
Hi there I have made this with self raising before and was delicious! Due to covid however I only have plain flour, further to the question on substituting you mentioned adding 2 level tsps baking powder for every 150g s/r
But there is already baking powder in the recipe with s/r flour? So do i use the 2 tsp there and add and extra 4 tsp, making 6 tsps of baking powder? :/
Also do I need to add baking soda?
Thanks
Hey! So if I was making my own self raising, I wouldn’t add in the baking powder already in the recipe (just incase it gets to be too much!) – but you don’t need to add in any bicarbonate xx
Hi Jane, really looking forward to making this for my friend’s birthday next weekend! I don’t have a mixer, so I was wondering whether I could simply mix it by hand? I’ve done it before with many different cake recipes and I’m wondering if it’ll work in this case. Thank you in advance xx
Yes it should work absolutely fine! You just need to work your arm like crazy x
Hi Jane! I would love to make this cake for my brothers birthday? Would the buttercream be stiff enough to hold if I were to slather the whole cake in it? Will it hold still on the sides without sliding off? Thankyou! 🙂
Hey! So the buttercream is definitely softer than a regular buttercream because of the Nutella – it should hold enough to go on the sides, but it may not be a perfectly flat finish (especially if the weather is hot!) X
I plan to make this as a four layer drip cake with 8” tins. What would your recommendation be for how much I should increase the butter cream by? Would doubling it be sufficient? Thanks!
Hey! I would use 500g/10 medium eggs instead of the 400g mix – and split between four tins! Baking time should be roughly the same or a smidge less! and I would double the buttercream so it’s enough for the extra layer and sides! x
Hi Jane, the recipe looks amazon! I am looking to bake this in a 9 inch cake tin. I know you have said previously to increase the ingredients by 1/3 is this for the two layers or for three layers please? As I have only two 9inch cake tins. Thank you xx
That’s typically for the same style cake, but in bigger tins, so three layers still. You can bake the mix into two, but for a longer time, and then split the sponges (but then you’d get for layers!) xx
I’m looking to make this cake as an 8 inch 4 layer cake, I use PME 8” x 4” cake tins. Would I use the same amounts in this recipe and split between the 2 tins (I will cut the cake into 2 so I have my 4 layers) or would you recommend different amounts? 🙂
Hey! You can easily use the same amounts – the baking time will increase though, but otherwise baking into two tins is fine!!
Hello Jane, thank you for this recipe! I was wondering whether I could use 4 6” tins instead of using 3 8” tins, and if I would just need to bake for less time? Thank you! X
Hey! Yes so that would make quite a tall 6″ cake – but I would actually lower the oven temp and bake for longer, so that the cakes stay nice and moist! x
Hi Jane I have a birthday tomorrow and I’ve had a right nightmare with quarantine and shop supplies I’ve been to 6 shops today and cannot find castor sugar or brown sugar anywhere if I used a syrup like maple or golden syrup instead of the sugar do you think it will still work thank you so much for your help keeping my fingers crossed don’t wanna let down the birthday boy tomorrow.
Hey! Unfortunately, I only recommend using actual sugar when it comes to a cake like this! Sometimes using a syrup can have a weird effect on the bake!
Hi Jane
Can I use regular caster sugar instead of light brown sugar? Cant get my a hold of brown sugar anywhere!
Thanks
Yes definitely!! x
Hi Jane,
My husband absolutely loves chocolate hazelnut stuff – nutella and ferrero rocher crazy. With his birthday coming up I really want to make this cake for him however with everything going on right now I just can’t seem to get hold of brown sugar anywhere! I have regular caster sugar and so I wanted to know if I could use that instead?
Thank You in advance!
Yes you can use caster sugar!!
Please could you tell me for this recipe which would be better – 8 inch sandwich cake tin or springform cake tin? X
Probably the springform! Some sandwich tins can be too shallow! x
Hi,
Absolutely love all your recipes and videos!
Im baking quite a few of these cakes and just wanted to know if i can double or even triple the recipe?
Thanks
You can, but it’s best to bake the mixture straight away rather than leave it, so I would make the batches separately personally!
So if this recipe needs 325 g of flour (I will use plain flour) I need like 4 tsps of baking powder ????
Yes – whisk it in before using though, and make sure they are level!
I’m no baker but my daughter wanted a cake with Nutella for her birthday yesterday. I followed this recipe and it came out perfect!! Easy to follow and I even tried piping the buttercream for the first time. I didn’t drizzle nutella in between layers though because I forgot! Would love to send you a pic…..?
Ahh that’s amazing!! You can either email me a picture, or post it on social media and tag #janespatisserie!! x
Hey! Can I use all purpose flour ???
To use all purpose flour/plain flour you need to add in baking powder – you add in 2 level tsps of baking powder per 150g of plain flour, and whisk it in well before using!