Desserts
This Nutella chocolate cake delivers the perfect balance of rich chocolate and nutty depth, with layers so moist they practically melt in your mouth. The secret lies in incorporating Nutella directly into the batter, creating a cake that tastes like dessert in every bite.
I've perfected this recipe over countless batches, ensuring the texture stays tender while the Nutella flavor shines through without overpowering the chocolate base.
The cake itself is a study in contrast—fudgy layers with a subtle crumb that holds together beautifully, thanks to a precise mix of cocoa powder and buttermilk.
Between each layer, a Nutella buttercream filling adds that signature hazelnut richness, while a glossy Nutella glaze on top seals in all the flavors. What makes this recipe truly special is how the Nutella enhances rather than dominates, creating a harmonious blend that's impossible to resist.
What you'll end up with is a cake that's perfect for celebrations or just because—each slice offering a perfect balance of chocolate intensity and nutty sweetness. The layers stay moist for days, and the Nutella elements ensure every bite feels like a little indulgence.
Whether you're baking for a birthday or treating yourself, this recipe delivers professional-quality results with minimal fuss.
For those who love Nutella but want to avoid the overly sweet taste, this recipe includes a foolproof method for balancing the sweetness with deep chocolate flavor. The frosting technique ensures clean layers, and the glaze adds that signature shine without making the cake too heavy.
Ready to bake a cake that tastes like your favorite dessert? Let's get started with the ingredients.
Ingredients for nutella chocolate cake
Twelve simple ingredients create layers of chocolate-nutella perfection that'll wow anyone.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for layers |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Cocoa Powder 🍫 | ¾ cup | Dutch-processed for richness |
| Nutella 🍫 | 1 ½ cups | Original flavor preferred |
| Large Eggs 🥚 | 3 whole | Room temperature for blending |
| Buttermilk 🥛 | 1 cup | Fresh for best texture |
| Baking Powder 🧂 | 1 tbsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌿 | 1 tbsp | Pure alcohol-free if needed |
| Powdered Sugar 🍚 | 3 cups | For buttercream filling |
| Heavy Cream 🥛 | 1 cup | Cold for stiff peaks |
| Nutella Glaze 🍫 | 1 cup | Melted for drizzling |
The Nutella here is non-negotiable—Ferrero's original has the perfect balance of chocolate and hazelnut. Trader Joe's or Target usually carry it at great prices, and it keeps for months in the pantry. For the cocoa powder, Dutch-processed (like Hershey's Special Dark) gives that deep, velvety flavor. The butter? Plugrá or Land O'Lakes work perfectly—just make sure it's unsalted. The buttermilk can be homemade (milk + vinegar) if you're short on time, but fresh is always better for that tangy kick.
No Nutella? Mix equal parts chocolate chips and hazelnut spread—it won't be identical, but close. Running out of buttermilk? Milk + 1 tsp vinegar works in a pinch. The baking powder is key here—aluminum-free ensures no metallic aftertaste. For the buttercream, if you can't find powdered sugar, sift granulated sugar to mimic it. The glaze? Just melt 1 cup Nutella + 2 tbsp heavy cream—strain it for a silky finish. And if you're worried about the cake being too sweet, reduce the sugar by 2 tbsp and boost the cocoa to 1 cup.
This cake stays moist for 4-5 days if wrapped tightly in plastic, but honestly, it disappears faster than that. The buttercream keeps for 3 days in the fridge—just rewhip before using. For make-ahead magic, bake the layers 1 day ahead, store at room temp, and assemble when ready. The glaze sets quickly, so work fast when drizzling—it's worth the extra minute for that restaurant-quality shine.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this—just fold the dry ingredients into the creamed butter and Nutella with a spatula. No electric mixer, no fuss, and the texture comes out perfectly dense (not dry, not crumbly). My lazy Sunday mornings thank me every time.
- Rich Without Overpowering: That first forkful? Chocolatey, but not bitter. The Nutella swirl cuts through the cocoa powder’s depth, while the butter keeps it velvety—not heavy, not cloying. Honestly, it’s the kind of cake that disappears in one sitting, but you’ll still want seconds.
- Birthday or Breakfast: Serve it warm with vanilla ice cream for a crowd-pleasing dessert, or slice it cold the next morning with a drizzle of melted Nutella. I’ve even used it for a last-minute office potluck—no one guessed it was made in 20 minutes.
- Leftovers That Taste Better: The cake actually improves overnight—moist, not stale, because the butter keeps it tender. I’ll be real: I’ve eaten cold slices straight from the fridge at midnight, and they’re still ridiculously good. Plus, it’s cheaper than buying a fancy dessert for two.
Step-by-step instructions for Nutella chocolate cake recipe
This decadent Nutella chocolate cake delivers fudgy layers and nutty richness with every bite.
Prepare the Cake Batter with Nutella Swirl
Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper. In a large mixing bowl, cream together the 1.5 cups unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy—about 3-4 minutes. Scrape down the sides of the bowl to ensure even mixing.
Add the 3 whole large eggs, one at a time, mixing well after each addition. Stir in the 1 tbsp vanilla extract and 0.5 tsp salt. In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.75 cup cocoa powder, and 1 tbsp baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the 1 cup buttermilk, beginning and ending with the flour mixture. Mix just until combined—overmixing will make the cake dense.
Divide the batter evenly between the prepared pans. For the Nutella swirl, spoon 0.5 cup Nutella onto the center of each cake layer. Using a knife, gently swirl the Nutella through the batter, creating marbled patterns. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Nutella Buttercream Filling
In a stand mixer fitted with the paddle attachment, beat the 1.5 cups unsalted butter (softened but not melted) until smooth and creamy—about 2-3 minutes. Gradually add the 3 cups powdered sugar, mixing on low speed until combined. Increase the speed to medium and beat for another 2 minutes until light and fluffy.
Add the remaining 1 cup Nutella and mix until fully incorporated, scraping down the sides of the bowl as needed. In a separate bowl, whip the 1 cup heavy cream with the 1 tbsp vanilla extract until stiff peaks form. Gently fold the whipped cream into the Nutella buttercream until smooth and well combined. This step ensures a rich, airy filling that won’t weigh down the cake.
Assemble the Cake with Nutella Glaze
Place one cake layer on a serving plate. Spread an even layer of the Nutella buttercream over the top, leaving a ½-inch border around the edges. Repeat with the second cake layer, pressing down gently to ensure the layers are secure. Spread the remaining buttercream over the top and sides of the cake, creating a smooth finish.
Melt the 1 cup Nutella glaze in a microwave-safe bowl in 30-second intervals, stirring between each interval, until fully melted and smooth. Drizzle the glaze over the top of the cake in a zigzag pattern, allowing it to drip down the sides for a stunning, professional look. Chill the cake in the refrigerator for at least 1 hour before slicing to allow the filling to set and the flavors to meld.
Serve and Enjoy the Ultimate Nutella Experience
Once chilled, slice the cake into 12 even servings using a sharp knife dipped in hot water and wiped clean between cuts. Each slice should reveal layers of moist chocolate cake, Nutella swirls, and creamy buttercream filling. Serve at room temperature for the best texture and flavor.
This cake is a showstopper—rich, fudgy, and packed with Nutella flavor in every bite. The Nutella swirls and glaze add an extra layer of indulgence, making it perfect for celebrations or whenever you crave a decadent treat. Store leftovers in an airtight container in the refrigerator for up to 5 days, bringing to room temperature before serving.
Pro Tips For Making Nutella Chocolate Cake
- Melt Butter Slowly: If you dump cold butter into the dry ingredients, you’ll end up with a cake that’s more like a brick. Warm the butter to 110°F (43°C) first—just enough to soften it but not melt completely—so it blends smoothly with the sugar without turning the batter greasy. I learned this the hard way when my first batch came out dense and heavy.
- Sift the Cocoa: Cocoa powder is notorious for clumping, and lumpy cocoa means uneven chocolate flavor. Sift it directly into your dry ingredients before mixing, then whisk it into the flour. No sifter? Press it through a fine-mesh strainer—it’s a game-changer for that rich, consistent chocolate taste.
- Swirl Nutella Cold: Drizzling warm Nutella into the batter makes it sink to the bottom like a sad, gooey blob. Instead, chill the Nutella in the fridge for 20 minutes before swirling it in—it’ll hold its shape better and create those pretty marbled streaks. Yes, it’s an extra step, but the payoff is worth it.
- Don’t Overmix: Nutella cake batter is forgiving, but overmixing develops gluten like crazy, turning your tender cake into a chewy loaf. Mix just until the dry ingredients disappear—about 20 strokes with a spatula—and stop. Trust me, your future self will thank you when slicing.
Serving suggestions for this dish
Elegant Presentation
Serve this Nutella chocolate cake on a marble slab or gold-rimmed cake stand to elevate its visual appeal. The glossy Nutella glaze and rich layers look stunning against dark surfaces.
For extra drama, dust the top with powdered cocoa or crushed hazelnuts—just sprinkle 2 tbsp evenly over the glaze before serving. 💫
Complementary Sides
Pair slices with espresso or hot chocolate to enhance the chocolatey notes. A small vanilla bean ice cream scoop on the side adds a creamy contrast. For a sophisticated touch, serve with fresh raspberries—their tartness balances the sweetness beautifully.
I like to arrange 8-10 berries in a circular pattern around the cake plate.
Coffee Pairings
A dark roast coffee like Starbucks Sumatra or local Italian espresso cuts through the richness of the cake. The bitterness in the coffee complements the Nutella’s sweetness perfectly. For a lighter option, try a cinnamon dolce latte—the spice adds warmth to each bite.
Avoid overly sweet drinks like caramel macchiatos, as they’ll clash with the cake’s intensity. ☕
Special Occasion Touches
For birthdays or celebrations, add edible gold leaf or chocolate shavings to the top. I like to use a microplane to shave 2 oz dark chocolate over the glaze for texture. Candles?
Opt for flavored soy candles—vanilla or almond scents tie into the cake’s profile. For a romantic touch, serve with champagne (like Moët Impérial) to cleanse the palate between bites.
Make-Ahead Serving
This cake tastes even better the next day, so assemble it 12-24 hours ahead and store wrapped in plastic wrap at room temperature. Refrigerate for 30 minutes before serving to firm up the glaze.
If serving at a party, keep it chilled until the last moment—this prevents the buttercream from melting too quickly. Use a serrated knife for clean slices, dipping it in hot water between cuts for perfect edges.
Nutrition facts
Frequently asked questions
Can I make this cake without Nutella?
Yes, but the flavor will be different. Replace the 1.5 cups Nutella in the batter with 1 cup melted dark chocolate + ½ cup hazelnut butter. For the filling, mix 1 cup melted chocolate + ½ cup whipped cream + 1 tsp vanilla. The texture will be rich but won't have the signature Nutella depth.
Why does my cake turn out dense?
Overmixing the batter or using old baking powder are common culprits. Sift your dry ingredients and mix just until combined—stop when the batter is smooth. Also, ensure your butter and eggs are room temperature, and don't overfill the pans (use ⅔ capacity for even baking).
How do I store leftovers?
Wrap the cake tightly in plastic wrap and refrigerate for up to 5 days. Bring slices to room temperature before serving. For longer storage, freeze individual layers (without filling) for 2 months. Thaw overnight in the fridge before reassembling.
Can I use this recipe for a 6-inch cake?
Yes, but adjust the quantities. Reduce all ingredients by ⅓ (use 1 cup flour, ½ cup butter, etc.) and bake in a single 6-inch pan for 25-30 minutes. The Nutella swirl technique works the same—just use ¼ cup Nutella per layer.
What's the best way to level the cake layers?
Use a serrated knife or cake leveler. Dip the blade in hot water, wipe clean, and slice just above the highest point of the cake. This ensures even layers for perfect stacking. For extra smoothness, run a bench scraper over the surface after cutting.