Nutella Chocolate Cake

Delicious, simple Nutella Chocolate Cake. Because hazelnut and chocolate are scrumptious, and even better together! Dense and flavorful chocolate cake, with layers with silky smooth Nutella. It seriously doesn’t get better than this!

You may notice by taking a quick peek through my cake recipes that I have a serious love of chocolate cakes. As a kid, chocolate cake was my requested birthday cake every single year and still has a very special place in my heart (and taste buds!).

One of my very favorite special childhood treats was toast with Nutella and sliced bananas. It was such a simple and delicious after school snack that I could easily make myself! Maybe because of the childhood memories, but Nutella always feels comforting and nostalgic to me. So why not mix it with chocolate cake, right?

Nutella lovers – this is the chocolate cake of your dreams. Rich, moist chocolate cake. Velvety smooth and fluffy Nutella buttercream frosting between every layer. Drizzled with chocolate ganache drip for extra drama and delicious chocolate flavor. And for some extra decoration, top the cake with Ferrero Rocher!

 

slice of chocolate cake
easy nutella chocolate cake

What I love about this cake is that it’s foolproof, quick, and easy. Most importantly, it’s delicious! The rich chocolate cake is moist and dense, and the Nutella buttercream? Melt-in-your-mouth amazing.

The trick to a really delicious chocolate cake is using buttermilk. It helps to seal in moisture, and I think we can all agree that moist chocolate cake is where it’s at!

easy nutella chocolate cake
 
 

Baking Tips:

 
1. While I personally love making cakes in my stand mixer, you don’t need one to make this cake! The cake itself can easily be made with a bowl and spatula, and the frosting can be made with a hand mixer.
 
2. When making frosting, it’s all about personal preference! If your frosting is too thick, add some heavy cream or milk. If it’s too runny, add a bit more powdered sugar!
nutella cake on cake stand
nutella chocolate cake
 
 

Used In This Recipe:

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Nutella Chocolate Cake

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  • Author: Kirsten Bell
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 12 Slices
  • Category: Cakes
  • Method: Baking

Description

Rich, decadent and surprisingly easy! This is a perfect cake for any celebration, and will be requested again and again!


Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup brewed coffee
1 cup butter, softened (two sticks)
2 eggs, whisked
1/2 cup buttermilk
2 teaspoons vanilla extract
Nutella Buttercream Ingredients: 
1 cup unsalted butter, softened
1/2 cup Nutella
1 teaspoon vanilla
5 cups powdered sugar
salt to taste
Optional garnish: Ferrero Rocher
Chocolate Ganache Ingredients: 
1 cup semi-sweet chocolate chips
1/3 cup heavy cream

Instructions

Preheat oven to 350 degrees F. Grease and line the bottom of three 6″ round cake pans. Set aside.
In a small pan, heat the butter and coffee until the mixture is steaming and the butter is melted. Let cool. Whisk together the dry ingredients, flour through baking soda.
In the bowl of your stand mixer fitted with the paddle attachment, mix together the eggs, buttermilk and vanilla extract. Add the butter mixture once cooled. Add the dry ingredients into the now combined wet ingredients in two batches. Fold together until just combined. Pour batter into prepared cake pans and baked at 350 for 30-35 minutes, until a toothpick comes out with moist crumbs.
Nutella Buttercream and Dark Chocolate Ganache Directions: 
Whip the butter and Nutella until light and fluffy. Add the powdered sugar one cup at a time, and then add the vanilla extract and salt as needed. Spread the Nutella buttercream between each cake layer and the outside of the cake. Put the cake in the fridge while you prepare the ganache.
For the ganache: Melt the chocolate chips and heavy cream together in a small bowl. Drip the ganache over the top of the cake, and garnish with Ferrero Rocher!

Used In This Recipe:

11 COMMENTS

  1. Unknown | 13th Oct 19

    It doesn't say how much water..

  2. Kirsten Bell | 13th Oct 19

    My apologies, you're right! It was a mistake – I meant coffee! I've updated the recipe, thanks for pointing that out!

  3. Unknown | 3rd Mar 20

    Hi Kirsten, Does the buttercream meant to be that thick? Its so thick it wont spread much and it weighed down the cake it cant hold it..

  4. Kirsten Bell | 3rd Mar 20

    Hi! No, that sounds much too thick. I would try adding some heavy cream or milk to the frosting, it should be the approximately same consistency as room-temp butter!

  5. Unknown | 4th Apr 20

    Can you use instant coffee instead of brewed?

  6. Lauren | 12th May 20

    Hi, is there any chance you have measurements for this not in cups? I can’t find a reliable conversion for cups to mg/ml

  7. Alicia | 8th Jul 20

    Hi, is the one full cup of fresh straight coffee or can it be instant coffee? If so how much coffee should I add to a cup of hot water? Thanks

    • Kirsten Bell | 8th Jul 20

      Hi! Yes, I usually just use regular brewed coffee! But instant coffee would absolutely work too. Every instant coffee is going to be different, I’d follow the package directions for a single cup. Thanks!

  8. Cristina | 28th Dec 20

    What size cake pans do you use

  9. Vicki | 22nd Feb 22

    Well it’s now in the oven for 40 minutes and not getting done!

  10. Maria | 16th Jun 23

    The layers came out super flat. Was I supposed to add baking powder?

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