Delicious Nutella Cake Recipe

A Swirl of Comfort

There’s something extra cozy about baking with a jar of chocolate-hazelnut spread—the kitchen smells like warm cocoa, toasted nuts, and celebration. This recipe is the one you reach for when you want a cake that feels bakery-special but still doable on a weeknight: moist layers, a creamy center, and a plush frosting that melts on your tongue. If you’re making a birthday dessert, hosting friends, or just craving a slice with coffee, this nutella cake hits the spot. Let’s start with the ingredients so everything comes together smoothly.

Ingredients For Nutella Cake Recipe

Chocolate cake layers (2 x 8-inch rounds)

• 1 3/4 cups (220 g) all-purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder (Dutch-process or natural)
• 2 cups (400 g) granulated sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp fine salt
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• 1/2 cup (120 ml) neutral oil (canola/vegetable)
• 2 tsp vanilla extract
• 1 cup (240 ml) hot coffee or hot water (coffee deepens the chocolate)

Creamy filling

• 1 cup (300 g) Nutella (or similar chocolate-hazelnut spread), room temperature
• 1 cup (240 g) mascarpone or full-fat cream cheese, softened
• 3/4 cup (180 ml) heavy cream, cold
• 1/2 cup (60 g) powdered sugar
• Pinch of salt

Nutella frosting

• 1 cup (226 g) unsalted butter, softened
• 1 1/2 cups (375 g) Nutella, room temperature
• 2 1/2 cups (300 g) powdered sugar, sifted
• 2–4 tbsp (30–60 ml) heavy cream, as needed
• 1 tsp vanilla extract
• Pinch of salt

Optional (for finishing)

• Toasted hazelnuts, chopped
• Chocolate curls or mini chocolate chips
• A light drizzle of warmed Nutella

Timing

• Prep Time: 25 minutes
• Bake Time: 28–33 minutes
• Total Time: ~2 hours (includes cooling + quick assembly)

Most of the time is hands-off while the layers cool. Don’t rush that part—cool cake stacks cleaner and won’t melt your frosting.

Step-by-Step Instructions

Step 1: Prep your pans and oven

Heat your oven to 350°F (175°C). Grease two 8-inch pans, line bottoms with parchment, then dust lightly with cocoa powder (it prevents white flour streaks). Set everything out so your eggs and buttermilk aren’t ice-cold—this helps the batter emulsify smoothly.

Step 2: Mix the cake batter

Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, oil, and vanilla, then mix until the batter looks glossy and mostly lump-free (don’t overbeat). Slowly stream in the hot coffee; the batter will be thin—that’s what makes the layers ultra-moist.

Step 3: Bake and cool

Divide batter evenly between pans and bake 28–33 minutes, until a toothpick comes out with a few moist crumbs (not wet batter). Cool in pans for 10 minutes, then turn out onto a rack to cool completely. If the cakes dome, level them once fully cool for tidy stacking.

Step 4: Whip the creamy center

For the nutella cake filling, beat mascarpone (or cream cheese) with Nutella, powdered sugar, and salt until silky. Add cold heavy cream and whip just until it holds soft peaks—stop as soon as it thickens so it doesn’t turn grainy. Chill the bowl for 10 minutes if your kitchen is warm.

Step 5: Make the frosting

Beat butter until pale and fluffy, then blend in Nutella, vanilla, and salt. Add powdered sugar in 2–3 additions, then loosen with a tablespoon of cream at a time until spreadable. You want it soft enough to swoosh, but firm enough to hold its shape on the sides.

Step 6: Assemble and decorate

Place one cake layer on a plate and pipe a frosting “dam” around the edge (this keeps the center from squishing out). Spoon in the nutella cake filling and spread evenly, then top with the second layer. Frost the top and sides; if crumbs show, do a quick thin “crumb coat,” chill 15 minutes, then finish. Add hazelnuts or chocolate curls right before serving for the best crunch.

Variations & Substitutions

• Three-layer version: Bake in three 6-inch pans or slice each 8-inch layer in half. More layers means more filling in every bite, but keep layers fully cool or they’ll slide.
• No coffee option: Use hot water instead of coffee. You’ll still get a rich chocolate flavor, just slightly less deep.
• Lighter filling: Swap mascarpone for Greek yogurt cream cheese (or use all cream cheese). The center becomes tangier and less dessert-heavy.
• Nut-free feel (not allergy-safe): Replace chopped hazelnuts with toasted sunflower seeds for crunch. This won’t make it safe for allergies, but it changes the texture in a fun way.

Serving Suggestions

• Serve thick slices with fresh strawberries or raspberries to cut the richness.
• Add a scoop of vanilla ice cream for a cozy evening dessert.
• For family gatherings, set out extra warmed spread for drizzling at the table.
• Pair with espresso or strong black coffee—this nutella cake loves a bitter-sweet contrast.
• Make it the centerpiece for birthdays: candles, a hazelnut ring, and a simple chocolate drizzle look festive without extra work.

Common Mistakes to Avoid

• Frosting before the cake is cool: Warm layers melt buttercream and turn assembly into a slippery mess. Let layers cool completely, or chill them 20–30 minutes.
• Overmixing after adding flour: Too much mixing can make the crumb tough. Mix just until combined, then stop.
• Whipping the filling too far: If you whip the cream-cheese mixture aggressively, it can go grainy. Keep it at soft peaks for a smooth, spoonable center.
• Skipping the frosting “dam”: Without a border, the creamy center can ooze out when you slice. A simple ring of frosting makes the nutella cake stack neatly.

Storage & Reheating

• Room temperature: If your kitchen is cool, you can keep the cake covered for up to 1 day.
• Refrigerator: Store covered for 3–4 days. For the softest texture, let slices sit at room temp 20–30 minutes before eating.
• Freezer: Freeze individual slices (wrapped tightly) for up to 2 months. Thaw overnight in the fridge, then bring to room temp.
• Reheating: This is best not microwaved (it can melt the frosting fast). If you want a just-baked feel, warm only the cake slice very briefly—5–8 seconds—and keep frosting minimal on that piece.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Bake the layers a day ahead, wrap well, and store at room temperature. Assemble the next day; the flavors in a nutella cake actually deepen after resting.

What’s the best way to keep the layers moist?

Don’t overbake, and don’t rely on a perfectly clean toothpick—moist crumbs are ideal. Also, cooling the layers uncovered on a rack prevents sogginess while keeping the crumb tender.

Can I use straight Nutella between the layers?

You can, but it tends to squeeze out and feels heavy. The nutella cake filling in this recipe stays fluffy, slices cleanly, and tastes less sticky-sweet.

My filling feels too soft—how do I fix it?

Pop it in the fridge for 15–20 minutes, then re-whip briefly. If it’s still loose, add 2–3 tablespoons more powdered sugar or use slightly colder cream next time.

Can I turn this into cupcakes?

Absolutely. Fill liners 2/3 full and bake at 350°F (175°C) for about 18–22 minutes. Pipe a small core of nutella cake filling into each and swirl frosting on top.

Conclusion

If you’re craving a chocolate dessert that feels nostalgic and a little luxurious, this nutella cake delivers—soft layers, a creamy center, and that unmistakable hazelnut-chocolate aroma. After testing it a few ways, the biggest wins are cooling the layers fully and keeping the filling light so every slice stays balanced. Save this recipe for the next celebration (or the next random Tuesday). And if you’re curious about the spread’s background, here’s a trusted source.