Nutella cake is a decadent chocolate layered cake filled with a creamy Nutella mascarpone filling and finished with a smooth Nutella Swiss meringue buttercream.
This recipe pairs moist chocolate sponge layers with rich chocolate-hazelnut flavor, making it ideal for birthdays and special occasions.
If you love the combination of chocolate and Nutella, this layer cake delivers a bakery-style finish while remaining straightforward to make at home.
Why you’ll love this recipe
- Deep chocolate and Nutella flavor without being overly sweet
- Stable frostings that are easy to stack and decorate
- A Nutella birthday cake that looks professional and serves a crowd
Ingredients for a Nutella Cake
This Nutella cake features a soft chocolate sponge, a light Nutella-mascarpone filling, and a smooth Nutella Swiss buttercream for a rich, layered dessert.
- Cake flour: sifted
- Unsweetened cocoa powder: for a deep chocolate flavor
- Baking soda and baking powder: for lift
- Salt and vanilla extract: for balance and flavor
- Sugar: granulated and powdered sugar
- Vegetable oil: keeps the cake moist
- Eggs: room temperature
- Buttermilk: full-fat (or substitute milk + vinegar)
- Coffee or warm water: enhances the chocolate flavor
- Mascarpone cheese: cold, full-fat for the filling
- Heavy cream: cold for whipping
- Unsalted butter: softened for the buttercream
- Nutella: or any chocolate-hazelnut spread
- Baking chocolate: dark or semi-sweet for the ganache drip
Tips for success
- Weigh ingredients: weighing gives consistent results and a tender crumb.
- Cool completely: make sure cake layers are fully cooled before filling to prevent melting the filling.
- Use a buttercream dam: pipe a ring of buttercream to keep the mascarpone filling contained.
- Crumb coat first: apply a thin layer of buttercream to lock in crumbs before the final coat.
- Chill before the drip: refrigerate after smoothing so the ganache sets cleanly.
- Serve at room temperature: remove the cake 20–30 minutes before slicing for the best texture.
How to make Nutella cake
The cake base is a chocolate buttermilk sponge. Start by whisking together cake flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine vegetable oil, sugar, eggs, and vanilla until smooth.
Mix the buttermilk with warm coffee or water, then alternately add the dry ingredients and the milk mixture to the wet ingredients until the batter is smooth and pourable.
Divide the batter between lined cake pans and bake at 165°C (330°F) for about 45 minutes, until a tester comes out clean. Cool completely, level the tops, and slice into even layers.
The filling is a Nutella mascarpone frosting: combine chilled mascarpone, cold heavy cream, powdered sugar, Nutella, cocoa powder (optional), and vanilla. Whip on low, increasing speed until thick and pipeable. Chill until ready to assemble.
The outer frosting is a Nutella Swiss meringue buttercream. Heat egg whites and sugar over a double boiler until the sugar dissolves and the mixture reaches 70°C (160°F). Whip to stiff peaks, let cool, then add softened butter gradually and finish by folding in Nutella until smooth and stable.
To assemble, place the first sponge on a cake board, pipe a buttercream border, fill the center with mascarpone cream and a drizzle of Nutella, then stack the next layer. Repeat until all layers are stacked.
Apply a thin crumb coat of buttercream and chill briefly, then apply the final thicker layer and smooth the sides. Prepare a chocolate ganache by gently heating chopped chocolate with cream until runny but not hot (around 35°C / 95°F) and pour to create a drip. Finish with buttercream swirls and chopped hazelnuts.
Storage
- Store the assembled cake in an airtight container in the refrigerator for up to 3–5 days.
- Remove from the fridge 20–30 minutes before serving so the frosting softens and the texture is best.
Recipe variations
- Nutella sheet cake: bake the batter in a rectangular pan and frost the top only.
- Nutella cupcakes: portion the batter into liners and top with Nutella buttercream.
- Two-layer Nutella cake: bake thinner layers for a simpler celebration cake.
- Decorations: finish with Ferrero Rocher candies and chopped hazelnuts for a festive look.
For a quicker finish, you can use a simple Nutella buttercream for filling and frosting; it’s easier to make and still delicious.
If you enjoy this cake, try making Nutella cupcakes for a smaller portion option.
Common questions
Can I make this cake ahead?
Yes. Bake the layers 1–2 days in advance, wrap them well, and assemble the cake before serving.
Can I freeze the layers?
Yes. Freeze unfrosted, tightly wrapped layers for up to one month. Thaw in the refrigerator before assembling.
Why is my Nutella frosting too soft?
Chill the frosting for 15–20 minutes, then re-whip briefly; if needed, reduce the cream or add a little more powdered sugar to stabilize it.
More chocolate cake ideas
- Chocolate birthday cake
- Classic chocolate cake
- Chocolate raspberry cake
- Chocolate strawberry cake
- Chocolate Oreo cake
- Chocolate ganache layer cake
I hope you’ll love this Nutella cake. If you try the recipe, leave a comment to share how it turned out. Happy baking!