My grandmother always said that the best cakes are the ones that don’t need to shout to be heard. They just sit on the counter, smelling of roasted nuts and cocoa, waiting for someone to slice a piece and feel instantly at home. This Nutella cake is exactly that kind of recipe—uncomplicated, reliable, and deeply comforting. It uses a simple sponge method that results in a tender crumb, perfect for soaking up that creamy hazelnut frosting.
We are keeping things honest with this bake. You won’t find any complex techniques here, just a straightforward three-layer sponge packed with ground hazelnuts and cocoa, sandwiched with a buttercream that tastes like pure joy. It is a big cake, using nine eggs, which makes it perfect for sharing with family or bringing to a potluck where you want to offer a little slice of comfort.
A Simple Pleasure for Hazelnut Lovers
There is something incredibly satisfying about the combination of chocolate and hazelnuts. It is a classic pairing that feels special without being fussy. You will love this recipe because it is forgiving; the addition of baking spread and roasted nuts keeps the sponge moist for days.
This cake actually tastes better the next day, allowing the flavors to meld together. It is the kind of dessert you can bake on a Saturday afternoon and enjoy with your coffee all weekend long. The decoration is minimal—just a simple drizzle and some crushed candy—proving that you don’t need professional piping skills to make something beautiful.
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Nutella Cake
- Total Time: 1 hour 5 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This decadent three-layer Nutella cake features a moist, hazelnut-studded chocolate sponge and a velvety chocolate-hazelnut buttercream. Topped with crunchy roasted nuts and Kinder Bueno pieces, it is a comforting and impressive dessert perfect for sharing with friends and family.
Ingredients
- 500g butter or baking spread, softened
- 500g caster sugar
- 9 large eggs
- 2 tsp vanilla extract
- 425g self-raising flour
- 75g cocoa powder
- 1 tsp baking powder
- 75g chopped roasted hazelnuts, plus extra for decoration
- 250g unsalted butter, softened (for frosting)
- 500g icing sugar, sifted (for frosting)
- 300g Nutella (for frosting)
- 2–3 tbsp milk
- Nutella, warmed for drizzling
- Kinder Bueno pieces for decoration
Instructions
- Preheat your oven to 160°C Fan (180°C / 350°F) and grease three 8-inch cake tins, lining the bottoms with parchment paper.
- In a large bowl, beat the 500g of softened butter and 500g of caster sugar for 2–3 minutes until the mixture is pale and fluffy.
- Add the 9 eggs and vanilla extract to the bowl and whisk until combined, then gently fold in the self-raising flour, cocoa powder, and baking powder.
- Fold in the 75g of chopped roasted hazelnuts and divide the batter evenly among the three prepared tins.
- Bake for 35–40 minutes or until a skewer inserted into the center comes out clean, then let the cakes cool completely on wire racks.
- Prepare the buttercream by beating 250g of softened butter until creamy, then mix in the icing sugar, 300g of Nutella, and milk until smooth and fluffy.
- Assemble the cake by layering the sponges with buttercream and a drizzle of warmed Nutella, finishing with piped rosettes and Kinder Bueno pieces on top.
Notes
To achieve the best rise and texture, ensure all your refrigerated ingredients like eggs and butter have reached room temperature before you begin mixing. If you prefer a more intense nut flavor, lightly toast the chopped hazelnuts in a dry pan for a few minutes before adding them to the batter. This cake is quite sturdy and travels well, making it an excellent choice for parties or gatherings.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: European
Simple Ingredients for Honest Flavor
We stick to pantry staples here. There is no need to hunt down obscure items; just good, basic ingredients that come together to make something wonderful.
- Butter or Baking Spread: You need this softened. I often use a baking spread for sponges as it guarantees a light texture straight from the fridge, but unsalted butter gives a richer flavor.
- Caster Sugar: This fine sugar dissolves easily into the butter, creating that fluffy base we need.
- Eggs: This recipe calls for 9 large eggs. It sounds like a lot, but it supports the three layers and keeps the structure rich and tender.
- Self-Raising Flour: This provides the lift. If you only have plain flour, you will need to add extra baking powder, but self-raising keeps it simple.
- Cocoa Powder: Use a decent quality cocoa for a deep chocolate background note.
- Roasted Hazelnuts: You will need these chopped for the sponge and for decoration. Roasting them releases their essential oils and flavor.
- Nutella: The star of the show. We use it in the buttercream and as a warm drizzle.
- Kinder Bueno: A simple, crunchy topping that hints at the flavors inside.
How to Make It
Step 1: Prepare Your Pans
Start by preheating your oven to 160°C Fan (180°C / 350°F). Grease three 8-inch cake tins and line the bottoms with parchment paper. This simple step ensures your cakes pop out perfectly every time.
Step 2: Mix the Butter and Sugar
In a large bowl, beat together the 500g of butter (or baking spread) and 500g of caster sugar. You want this mixture to be pale and fluffy. An electric mixer makes this job easy and takes about 2–3 minutes.
Step 3: Add Eggs and Dry Ingredients
Add the 9 eggs and 2 teaspoons of vanilla extract to the bowl. Whisk them in until combined. Next, gently fold in the 425g self-raising flour, 75g cocoa powder, and 1 teaspoon of baking powder. Be gentle here; we want to keep the air in the batter.
Step 4: Fold in Hazelnuts and Bake
Finally, fold in the 75g of chopped roasted hazelnuts. Divide the batter evenly between your three prepared tins. Bake for 35–40 minutes. You will know they are done when a skewer inserted into the center comes out clean. Let them cool completely on wire racks.
Step 5: Make the Buttercream
While the cakes cool, beat the 250g of softened butter on its own for a few minutes until creamy. Add the 500g of icing sugar and mix slowly until just combined, then beat until fluffy. Add the 300g of Nutella and 2–3 tablespoons of milk, mixing until smooth and spreadable.
Step 6: Assemble the Cake
Place one sponge layer on your plate. Pipe or spread a layer of buttercream on top, then drizzle with a little warmed Nutella. Repeat with the second and third sponges. Finish by piping rosettes on top, sprinkling with more hazelnuts, and arranging the Kinder Bueno pieces. A final drizzle of Nutella seals the deal.
Jesse’s Tips for Success
- Room Temperature is Key: Ensure your eggs and butter are at room temperature before you start. This prevents the batter from curdling and ensures a smooth, even rise.
- Don’t Overmix: Once you add the flour, mix only until the white streaks disappear. Overworking the batter can lead to a tough sponge, and we want this to be tender.
- Warming the Nutella: To get that perfect drizzle, pop the Nutella in the microwave for 10–20 seconds. It makes it pourable and shiny.
- Texture Preference: This makes a fluffy, sponge-style cake. If you are looking for something much denser and darker, my chocolate fudge cake might be more your speed, but for a nutty layer cake, this texture is ideal.
Simple Swaps and Changes
- Different Nuts: If you don’t have hazelnuts, walnuts make a lovely, earthy substitute that pairs well with chocolate.
- Yogurt Twist: You can swap the milk in the buttercream for a spoonful of Greek yogurt if you want to cut the sweetness slightly.
- Cake Inspiration: This recipe has a similar flavor profile to a classic Ferrero Rocher cake, so if you enjoy those chocolates, this cake is a safe bet.
- Decoration: I kept the decoration rustic, inspired by the simple finish on this Nutella cake, but you can smooth out the sides if you prefer a cleaner look.
How to Serve
This cake is substantial, so a thin slice goes a long way. I love serving this simply with a hot cup of black coffee or a glass of cold milk to balance the sweetness of the buttercream. It is the perfect centerpiece for a birthday, joining our collection of rich chocolate treats that always please a crowd. No fancy plating required—just a fork and a napkin.
Simple Comfort on a Plate
Baking this Nutella cake is about more than just dessert; it is about taking the time to create something delicious for the people you care about. It is honest, simple comfort food that delivers every time. If you enjoyed the nutty crunch in this one, you might also want to try our Snickers cake recipe for a peanut-packed alternative.
We would love to see how your cake turned out. Share a photo with us on Facebook or pin it for later on Pinterest.
