Nutella Chocolate Cake

If you’re someone who can never get enough of that dreamy, creamy Nutella flavor, then this Nutella Chocolate Cake is about to become your go-to dessert! We’re talking three layers of super moist chocolate cake, all sandwiched and frosted with silky Nutella buttercream, then topped with a rich chocolate Nutella ganache that’s nothing short of divine. It looks fancy and feels indulgent, but don’t let that scare you this cake is actually pretty simple to whip up. Ready to wow your family or friends with a homemade showstopper? Let’s get baking!

Why You’ll Love This Nutella Chocolate Cake Recipe

• So much Nutella and chocolate goodness. This cake gives you a double hit of chocolate magic mixed with that unmistakable creamy Nutella flavor. We use over a cup of Nutella split between the buttercream and the ganache, plus the chocolate cake layers themselves are incredibly moist and full of flavor.
• Ulti­mately moist and tender cake layers. I’ve got a few kitchen tricks that keep this cake beautifully softfrom baking it at a lower 300°F (instead of the usual 350°F) to swapping butter for oil, adding milk, and folding in hot water just before baking. These tweaks really add up to a melt-in-your-mouth tender cake every time.
• Pretty and impressive without the stress. You’ll get three tall, stacked layers smoothly frosted with Nutella buttercream, drizzled with a shiny ganache, and finished off with little swirls and Ferrero Rocher candies to make it feel extra special. Don’t worry if you’re not a pro cake decorator you’ll still nail this stunning look!

Recipe Ingredients

Most of these ingredients are probably already hanging out in your pantry (except maybe Nutella and cocoa powder!). You’ll find the full list with exact amounts in the recipe card down below. But here’s a quick overview of everything that makes this cake so delicious.

Cake

• All-purpose flour – This is the backbone of the cake, so measuring carefully matters. Too much flour leads to a dry or dense cake. If you have cake flour, go ahead and swap it in for a lighter, softer crumb.
• Sugar – Just enough sweetness to balance the chocolate without overpowering it.
• Natural cocoa powder – I prefer natural unsweetened cocoa for that classic chocolate bite. Brands like Hershey’s or Ghirardelli are great picks. You can use Dutch-processed cocoa for a richer flavor, but it changes the texture and rise a tad.
• Baking soda – The secret weapon that helps this cake rise and stay tender. We skip baking powder here and stick with just baking soda.
• Salt – Don’t skip it! Salt amps up the chocolate flavor and balances the sweetness perfectly.
• Eggs – Use large eggs to keep things moist and just right.
• Milk – I usually choose 2%, but whole milk or buttermilk will make it extra rich and tender.
• Vegetable oil – Oil keeps this cake moist longer than butter does, which is great for busy families who want their cake to stay soft for days.
• Vanilla extract – Just a splash to tie all the flavors together beautifully.
• Hot water – Added right before baking, this hot water helps “bloom” the cocoa powder, making the chocolate flavor deeper and the cake lighter and softer.

Nutella Buttercream

• Unsalted butter – Softened to room temperature so it whips into a fluffy, creamy frosting without lumps.
• Nutella – The star that turns this buttercream into a dreamy hazelnut-chocolate meringue.
• Powdered sugar – It sweetens and helps the frosting hold its shape nicely. I usually add enough for a thick, spreadable frosting but you can tweak it to your liking.
• Heavy cream – Adds extra richness and helps smooth out the buttercream to just the right texture.

Nutella Ganache

• Nutella – Brings that luscious nutty-chocolate flavor to the ganache layer.
• Semi-sweet chocolate chips – Use only semi-sweet chocolate here for that smooth, glossy finish and perfect ganache texture. Other types of chocolate won’t set the same way.
• Heavy whipping cream – This cream is key for smoothness and shine in your ganache.
• Ferrero Rocher candies – Optional but makes the cake look super fancy and fancy perfect for special occasions or just when you want to treat your family.

How To Make Nutella Chocolate Cake

This recipe is great for beginners, and I’ve broken it down into easy, doable steps so you can feel confident. Putting the cake together looks fancy but it’s actually simple to manage! Check out the recipe card below for the full, print-friendly instructions.

Make the Cakes

• First, get everything ready. Preheat your oven to 300°F. Line your cake pans with parchment paper circles and grease the sides so the cakes pop out easily after baking.
• Mix your batter. In a bowl, whisk all the dry ingredients together. Next, add the eggs, milk, oil, and vanilla, stirring gently until smooth and combined. Now for the secret to that perfect moist texture pour in the hot water last, folding it in softly so the batter stays light and silky.

Whisk dry ingredients together.

Add in wet ingredients.

Carefully fold in hot water.

• Bake the cakes. Pour the batter evenly into your prepared pans. Splitting the batter evenly helps the layers bake evenly so they stack beautifully.

  Bake for 30–33 minutes, or until a toothpick inserted in the center comes out clean.

• Cool the cakes completely. Let them rest in the pans for a few minutes, then turn out onto a wire rack until fully cooled. Starting to frost warm cakes will melt your buttercream and make it messy.

Batter in pans, ready to bake.

Cool completely on wire rack.

Make the Buttercream

• Beat the butter and Nutella. Use a mixer to whip your softened butter and Nutella together until creamy, smooth, and fluffy.
• Add powdered sugar and cream. Add half of the powdered sugar and mix well. Pour in a few tablespoons of heavy cream, then add the remaining powdered sugar. Keep beating until you get a light, spreadable frosting. Add a bit more cream if you prefer it softer or easier to spread.

Assemble the Cake

• Level your cakes. Use a serrated knife to trim any rounded tops so the layers stack flat. If you want a quick tip, I share how to level cakes easily in another post!
• Stack and frost. Put one cake layer on your serving plate and spread about a cup of buttercream over it. Add the next layer and spread more buttercream. Top with the last layer, then coat the whole cake with the remaining frosting, smoothing it out evenly.

Level and layer the cakes.

Frost the cake’s outside smoothly.

• Prepare the ganache. Combine Nutella, semi-sweet chocolate chips, and heavy cream in a microwave-safe bowl. Warm it in short 15-20 second bursts, stirring well after each until silky and glossy. This ganache is what gives the cake that gorgeous finishing touch.
• Drizzle the ganache. Pour the ganache over the edges of the frosted cake, letting it drip down naturally, then spread the leftover on top evenly for a shiny, chocolate glaze feel.
• Final decorations. After the ganache sets a little, pipe swirls of the leftover buttercream around the top edge. I used an Ateco tip 844 to make pretty swirls and nestled Ferrero Rocher chocolates in between to give the cake that wow factor.

Tips For Success

• Measure your flour carefully. Use the spoon and level method or, better yet, a kitchen scale to avoid packing in too much flour, which could dry out your cake. If you want a guide, check out this How to Measure Flour Correctly tutorial to get it just right.
• Hot water is key. Don’t skip it! Using hot water in the batter deepens the chocolate flavor and keeps the cake tender and moist. I usually zap mine to boiling in the microwave before stirring it in.
• Divide the batter evenly. For even, stacked cake layers, split your batter into three equal parts. You can eyeball or weigh them with a kitchen scale. The scale makes the layers perfectly even, which means a prettier finished cake.
• Add heavy cream gradually. Buttercream texture is very personal, so add your cream bit by bit until your frosting feels just right for spreading or piping. I have a post on achieving the perfect frosting consistency if you want more help.
• Cool your cake layers fully before frosting. This step is so important! Frosting warm cakes makes the buttercream melt and slide right off, so give them plenty of time to cool on a wire rack.
• Want a smooth, professional finish? I have some easy tricks in my how to frost a smooth cake tutorial that make assembling and frosting your cake stress-free and gorgeous!

Proper Storage

• Store at room temperature or in the fridge. Keep your Nutella chocolate cake in an airtight container. It’s totally fine on the counter for up to 24 hours, but after that, pop it in the fridge. Before serving, let it warm up a bit so it’s not ice cold a slightly chilled or room temperature slice tastes the best. Aim to enjoy it within 4-5 days for top flavor and texture.
• Freezing works great, too. Chill the cake first in the fridge for a few hours to firm up the frosting, then wrap tightly with two layers of plastic wrap. You can freeze the whole cake or just individual slices in an airtight container. Keep frozen for up to 3 months. To enjoy, thaw overnight in the fridge before serving.

Take your time with this one and really savor every rich, tender bite. This Nutella Chocolate Cake isn’t just a dessert it’s a little celebration on a plate!