Desserts
This Nutella chocolate cake delivers layers of rich cocoa and hazelnut flavor that’ll satisfy any chocolate craving. The secret lies in blending Nutella directly into the batter, creating a fudgy texture with every bite.
I’ve perfected this recipe over years of baking, ensuring the layers stay moist and the Nutella flavor shines through without overpowering the chocolate.
The cake features a tender crumb infused with Nutella’s signature hazelnut and chocolate notes, while the frosting—made with melted Nutella and butter—adds a velvety finish. Baking at 350°F for 25-30 minutes ensures a perfectly set yet moist cake, with no dry edges.
The result is a dessert that’s decadent yet simple to make, perfect for birthdays, celebrations, or just treating yourself.
Layering Nutella between each cake layer guarantees that every slice delivers that signature hazelnut-chocolate harmony. For extra indulgence, top with whipped cream, chocolate shavings, or a drizzle of melted Nutella. This cake tastes like a professional bakery’s creation but comes together with straightforward steps and basic ingredients.
Whether you’re baking for a crowd or a special occasion, this recipe delivers restaurant-quality flavor with minimal effort. The combination of Nutella’s richness and chocolate’s depth makes it a crowd-pleaser that’s hard to resist. Let’s get baking!
Ingredients for nutella chocolate cake
Rich Nutella-infused batter meets velvety frosting for a decadent dessert with professional depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Nutella 🍫 | 1 ½ cups | Original hazelnut-chocolate spread |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for creaming |
| Granulated Sugar 🍚 | 2 cups | White granulated preferred |
| Dark Chocolate Chips 🍫 | 1 ½ cups | Semi-sweet, 60% cocoa |
| Large Eggs 🥚 | 4 whole | Room temperature, separated |
| Baking Powder 🍞 | 1 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar preferred |
| Whole Milk 🥛 | 1 cup | Room temperature |
| Powdered Sugar 🍚 | 3 cups | For frosting, sifted |
| Heavy Whipping Cream 🥛 | 1 cup | Cold for whipping |
The Nutella is non-negotiable here—Ferrero's original delivers the perfect hazelnut-chocolate balance. Store-bought works fine, but if you're ambitious, homemade Nutella (crushed hazelnuts + cocoa + sugar) elevates the flavor profile. For the flour, King Arthur brand ensures consistent texture, while the butter should be European-style for higher fat content and richer flavor. Dark chocolate chips add depth without overpowering the Nutella's signature taste—Ghirardelli or Guittard brands are ideal. The eggs must be separated for the perfect meringue-like frosting later; room temperature eggs whip more easily and create a smoother texture.
No Nutella? Substitute with equal parts cocoa powder and hazelnut butter, though the texture won't be identical. Short on dark chocolate chips? Melted chocolate bars (like Lindt 70%) work in a pinch, but chop them finely for even distribution. The baking powder can be swapped for whisked egg whites if you prefer a chemical-free rise, though the cake may be denser. For the frosting, powdered sugar from Domino dissolves smoothly, while heavy whipping cream should be cold to achieve stiff peaks. If you're feeling adventurous, add a tablespoon of espresso powder to the batter to enhance the chocolate flavor subtly.
Store the cake layers in an airtight container between parchment paper for up to 3 days—the Nutella flavor intensifies overnight. The frosting should be made fresh but can be refrigerated for 2 days if sealed tightly. For best results, assemble the cake 2 hours before serving to allow flavors to meld. Freeze unassembled layers for up to 1 month—thaw at room temperature before frosting. This cake reheats beautifully in the microwave for 10-15 seconds to restore moisture, making it perfect for leftovers or meal prep.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe—just fold the Nutella into the butter and sugar, then stir in the flour. The dark chocolate chips melt into the batter like magic, and you’re done. Honestly, my stand mixer stays parked for this one.
- Rich Without Effort: That first forkful? Pure chocolate-hazelnut bliss. The Nutella’s caramel notes play off the dark chocolate chips while the butter keeps it tender. It’s the kind of cake that makes people pause mid-bite—no fancy decorating required.
- Party or Pajama Day: Slice it for a last-minute birthday surprise or grab a fork for a midnight craving. Between us, I’ve served this at book club meetings and eaten it straight from the pan on lazy Sundays. The versatility is its superpower.
- Leftovers? Better: This cake actually improves the next day—moist crumb, deeper Nutella flavor. I’ll be real: I’ve wrapped it in foil and stashed it for three days, and it’s still the star of the snack drawer. Budget-friendly? Absolutely. Worth the wait? Always.
Step-by-step instructions for Nutella chocolate cake
This method delivers rich, fudgy layers with perfect texture and depth of hazelnut flavor.
Prepare the Cake Batter
Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk together the 2.5 cups all-purpose flour, 1 tsp baking powder, and 0.5 tsp salt. Set aside and sift directly into the pans later to ensure even distribution.
In a stand mixer fitted with the paddle attachment, cream together the 1.5 cups unsalted butter and 2 cups granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl to ensure even mixing. This step incorporates air, creating a tender crumb.
Add the 4 whole large eggs, one at a time, mixing well after each addition. Stir in the 2 tsp vanilla extract and 1.5 cups Nutella, mixing until fully combined. The batter should be thick and smooth, with a deep chocolate-hazelnut aroma. Gently fold in the 1.5 cups dark chocolate chips to distribute evenly.
Combine Wet Ingredients and Bake
Gradually add the 1 cup whole milk to the batter while mixing on low speed until just combined. Avoid overmixing—stop as soon as the flour is incorporated. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The cakes should be slightly domed in the center but set around the edges. Rotate the pans halfway through baking for even browning. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Frosting
In a medium bowl, beat the 1 cup heavy whipping cream with an electric mixer until soft peaks form. Gradually add the 3 cups powdered sugar, mixing on low speed until fully incorporated. Increase the speed to medium-high and whip until the frosting is thick and glossy, holding its shape when the beaters are lifted.
For added richness, fold in 2 tablespoons Nutella until smooth. This step enhances the frosting with a subtle hazelnut depth without overpowering the chocolate. Taste and adjust sweetness if needed—powdered sugar can vary slightly in sweetness.
Assemble the Cake
Place the first cake layer on a serving plate and spread a thin layer of frosting over the top. This "crumb coat" prevents crumbs from getting into the final frosting. Repeat with the second layer, then spread the remaining frosting evenly over the top and sides of the cake.
Use an offset spatula to create smooth, even sides, pressing gently to form clean edges. Chill the cake in the refrigerator for 30 minutes before serving to allow the frosting to set. Garnish with additional chocolate chips or a dusting of powdered sugar for presentation.
Pro Tips For Making Nutella Chocolate Cake
- Melt Butter Slowly: Heat your butter and Nutella together over low heat—just until smooth, about 2-3 minutes. I learned this the hard way: rushing it burns the Nutella’s hazelnut flavor, leaving a bitter aftertaste. (Yes, even if you’re impatient like me.)
- Sift the Flour Twice: Nutella cake relies on airy texture, so don’t skip sifting that flour—do it twice if you’re feeling extra. The first pass removes lumps, but the second ensures no hidden pockets of dry powder resist the butter. (Your future self will thank you.)
- Fold in Chocolate Gently: When adding dark chocolate chips, use a spatula and fold them in just until distributed—don’t overmix. Overworking the batter makes the cake dense. I was skeptical until I tried it: the chips stay gooey, not melted into oblivion.
- Test Doneness Early: This cake’s dense, so pull it when the edges look set but the center still jiggles slightly—about 5-7 minutes before the recipe’s time. Overbaking turns it dry. (Does it look weird? Yes. Does it work? Every single time.)
Dietary considerations for this recipe
Gluten-Free Adaptation
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure or Bob's Red Mill. These blends include xanthan gum for structure, but if your blend lacks it, add ½ teaspoon to the dry ingredients.
The texture will be slightly denser, so increase the 1 cup milk by 2 tablespoons to maintain moisture. 🌾
Dairy-Free Options
Replace the 1.5 cups butter with 1.5 cups dairy-free butter (like Miyoko's or Earth Balance) and use unsweetened almond milk instead of whole milk. For the frosting, substitute 1 cup heavy whipping cream with 1 cup coconut cream (chilled overnight) and ensure your powdered sugar is dairy-free.
The cake will still be rich but lighter in texture.
Lower Sugar Version
Reduce the 2 cups granulated sugar to 1.5 cups and replace the 3 cups powdered sugar in the frosting with 2.5 cups. To compensate, add 2 tablespoons maple syrup to the batter and 1 tablespoon vanilla bean paste for depth.
The Nutella’s natural sweetness will still shine, but with fewer refined sugars. 💛
Nut-Free Substitution
If hazelnuts are a concern, replace the 1.5 cups Nutella with 1.5 cups chocolate-hazelnut-free spread (like Enjoy Life Chocolate Spread) or a mix of 1 cup melted dark chocolate and ½ cup tahini (sesame paste). The flavor will shift slightly toward caramelized sesame, but the richness remains intact.
Vegan Adaptation
Use flax eggs (replace each egg with 1 tablespoon ground flaxseed + 3 tablespoons water) and vegan butter (like Earth Balance). For the frosting, whip 1 cup coconut cream with 3 cups powdered sugar and 2 tablespoons vegan Nutella (such as Nocciolata).
The cake will hold together well, though the texture may be slightly denser. 🌱
Allergen-Friendly Tips
Always check labels on Nutella, chocolate chips, and vanilla extract for hidden allergens. For a soy-free version, ensure your powdered sugar and butter are soy-free brands. If eggs are an issue, use aquafaba (chickpea brine) whipped to stiff peaks for the frosting instead of heavy cream.
Nutrition facts
Frequently asked questions
Can I make this cake without Nutella?
Yes! For a similar flavor, mix 1 cup cocoa powder with ½ cup hazelnut butter to replace the 1.5 cups Nutella. The texture will be slightly denser, but the chocolate-hazelnut essence remains. For a nut-free version, use 1 cup melted dark chocolate + ½ cup tahini instead.
Why did my cake turn out dry?
Overbaking or undercreaming the butter/sugar causes dryness. Bake only until a toothpick comes out clean (25-30 minutes at 350°F). For extra moisture, brush warm layers with 1 tablespoon milk before frosting. A 10-minute rest in the pan also helps retain moisture.
How do I store leftover cake?
Keep the fully assembled cake in an airtight container at room temperature for 2 days or refrigerate for 5 days. For longer storage, freeze unassembled layers (up to 1 month)). Reheat slices in the microwave for 10-15 seconds to restore moisture. The Nutella flavor actually improves overnight!
Can I use this recipe for cupcakes?
Divide the batter into 12 standard cupcake liners (fill ⅔ full) and bake at 350°F for 18-20 minutes. The smaller size ensures even baking. Top with a dollop of Nutella buttercream or a drizzle of melted Nutella. Perfect for parties or breakfast treats!
What’s the secret to smooth frosting?
Whip the heavy cream to stiff peaks and fold in powdered sugar gradually. For extra richness, chill the bowl and beaters for 10 minutes before whipping. Avoid overmixing—stop when the frosting holds shape. Folding in just 2 tablespoons Nutella adds depth without altering texture.