Sometimes the craving for chocolate hazelnut goodness hits hard, and you need that specific texture immediately. It isn’t just about the flavor; it’s about that creamy, melting sensation that coats your tongue and makes the world stop for a moment. This recipe captures that luscious mouthfeel in a cake that stays incredibly moist.
This Nutella cake pairs a tender chocolate hazelnut sponge with velvety buttercream for a texture that truly melts in your mouth. We use roasted hazelnuts for crunch and Kinder Bueno for a finish that looks like you spent all day in the kitchen. It is efficient, impressive, and deeply satisfying.
The Ultimate Hazelnut Melt
You will love this because it delivers bakery-style texture without the fuss. The sponge uses a creaming method that guarantees a tender crumb, while the roasted hazelnuts add a necessary crunch to balance the softness. It is rich without being heavy.
Most importantly, this cake stays moist for days. The combination of baking spread and natural cocoa powder creates a deep flavor profile that feels luxurious. It is the perfect express indulgence for a birthday or a Tuesday night treat.
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Nutella Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This indulgent Nutella cake features layers of moist chocolate hazelnut sponge topped with a velvety hazelnut buttercream. It is the perfect celebration dessert for those who love the creamy texture of Nutella combined with the crunch of roasted hazelnuts and Kinder Bueno.
Ingredients
- 250g butter or baking spread
- 250g caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 250g self-raising flour
- 1 tsp baking powder
- 50g cocoa powder
- 100g chopped roasted hazelnuts
- 250g unsalted butter, softened
- 500g icing sugar
- 200g Nutella
- 2 tbsp milk
- Extra Nutella for drizzling
- Kinder Bueno pieces for decoration
- Extra roasted hazelnuts for decoration
Instructions
- Preheat your oven to 160°C Fan (350°F) and grease and line three 8-inch cake tins.
- Beat the butter and sugar together for 2–3 minutes until the mixture turns pale and fluffy, then mix in the eggs and vanilla until incorporated.
- Gently fold in the self-raising flour, baking powder, and cocoa powder, followed by the chopped roasted hazelnuts.
- Divide the batter evenly between the prepared tins and bake for 35–40 minutes until a skewer comes out clean.
- For the buttercream, whip the softened butter and icing sugar together, then beat in the Nutella and milk until the texture is smooth and spreadable.
- Stack the cooled sponges with layers of buttercream, drizzle with warmed Nutella, and finish by piping rosettes on top with Kinder Bueno pieces and extra hazelnuts.
Notes
To achieve the cleanest slices, use a hot knife dipped in boiling water and wiped dry between each cut. Ensure your cake layers are completely cold before frosting to prevent the Nutella buttercream from melting and sliding. If you prefer a lighter frosting, you can whip the butter for a full five minutes before adding any other ingredients to incorporate more air.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: International
Quick Pantry Essentials
For the sponge, you need butter or baking spread and caster sugar to build that fluffy base. Self-raising flour streamlines the rising process, while cocoa powder and chopped roasted hazelnuts provide the flavor backbone. Eggs and a splash of vanilla extract bind it all together.
The buttercream relies on soft butter, icing sugar, and a generous amount of Nutella. A splash of milk helps achieve the perfect piping consistency. For the finish, grab extra Nutella for drizzling and Kinder Bueno pieces for that visual pop.
How to Make It
Step 1: Prep the Tins
Preheat your oven to 160°C Fan (350°F). Grease and line three 8-inch cake tins. Good preparation here ensures the sponges release perfectly later.
Step 2: Cream the Base
Beat the butter and sugar together for 2–3 minutes until the mixture turns pale and fluffy. This step aerates the batter, essential for a light texture. Add the eggs and vanilla, mixing until fully incorporated.
Step 3: Fold the Dry Ingredients
Gently fold in the self-raising flour, baking powder, and cocoa powder. Stop mixing as soon as the flour disappears to keep the crumb tender. Fold in the chopped hazelnuts last for that signature crunch.
Step 4: Bake the Sponges
Divide the batter evenly between the tins. Bake for 35–40 minutes until a skewer comes out clean. Let them cool completely on racks before frosting; warm cakes will melt your butter.
Step 5: Make the Buttercream
Whip the butter until soft, then mix in the icing sugar. Add the Nutella and milk, beating until the texture is smooth and spreadable. Adjust the milk if you need a softer consistency for piping.
Step 6: Assemble and Serve
Stack the sponges, piping buttercream between each layer. Drizzle warmed Nutella over the frosting for extra gooeyness. Finish by piping rosettes on top, sprinkling more hazelnuts, and placing Kinder Bueno pieces around the edge.
Meagan’s Express Texture Secrets
Room temperature is key. Ensure your butter and eggs are at room temperature before you start. This allows the emulsion to form quickly and prevents the batter from curdling, which guarantees a smoother, more tender sponge.
Roast the nuts. If you bought raw hazelnuts, roast them in a dry pan for 5 minutes. This releases their natural oils and intensifies the flavor significantly. It is a small step that makes a huge difference in the final taste.
Check your oven. If your cakes are browning too fast, cover them loosely with foil for the last 10 minutes. For more tips on achieving perfect baking results, check out our guide to the cocoa dream lab.
Easy Flavor Twists
Mocha Hazelnut. Add a teaspoon of espresso powder to the buttercream. Coffee enhances chocolate flavors and cuts through the sweetness of the hazelnut spread, giving it a sophisticated edge.
Double Crunch. Swap the Kinder Bueno for crushed Ferrero Rocher chocolates. It adds a different texture profile and doubles down on the hazelnut theme. If you prefer fruitier profiles, you might like the balance in our raspberry white chocolate cake.
Instant Enjoyment
Serve this cake at room temperature to ensure the buttercream is soft and the sponge is moist. A cold cake often tastes dry and waxy, so give it time to relax if it has been in the fridge.
Pair a slice with a strong espresso or a cold glass of milk. The bitterness of coffee cuts through the rich sweetness perfectly. If you are a fan of rich, layered desserts, you will also enjoy our snickers cake.
The Sweet Truth
This Nutella cake proves that impressive desserts do not have to be complicated. You get layers of moist sponge and creamy hazelnut frosting in a package that is fun to make and even better to eat. It is the ultimate express indulgence.
For a simpler take on chocolate texture, try our old-fashioned chocolate cake. Share your creations with us on Pinterest, Instagram, or Facebook.
