Nutella Cake

I used to think the only way to eat hazelnut spread was with a spoon, usually at midnight while standing in the glow of the refrigerator light. But then I wondered: what if I could capture that sheer, unadulterated bliss in a structure that actually stands up on a plate? This isn’t just a chocolate cake; it’s a rebellion against dry sponges, packing roasted hazelnuts and creamy spread into every single crumb.

this Recipe

This Nutella cake pairs a rich, cocoa-infused sponge with roasted hazelnuts for a crunch that snaps back. We’re layering it with a buttercream so silky it feels illegal, then crowning it with Kinder Bueno and a warm drizzle that defies gravity. It’s bold, it’s messy in the best way, and it demands to be shared—though I won’t judge if you don’t.

Why This Flavor Bomb Works

Let’s be real: chocolate cake is safe, but this is a statement. The roasted hazelnuts inside the sponge introduce a savory, earthy crunch that cuts right through the sweetness of the buttercream. It’s a texture playground—soft crumb, creamy frosting, and the snap of Kinder Bueno.

Plus, it’s surprisingly forgiving. The fat content from the spread keeps the crumb moist for days, meaning you can bake this on a Thursday for a Saturday party without losing a single ounce of quality. It’s low-stress baking with high-impact results.

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The Flavor Arsenal

The Sponge Foundation

You’ll need butter (or baking spread) and caster sugar to build the air pockets that keep this light. We use self-raising flour paired with cocoa powder for lift and depth. The secret weapon? Chopped roasted hazelnuts folded right into the batter for surprise crunch in every bite.

The Buttercream & Construction

The frosting relies on unsalted butter and icing sugar, but the star is the Nutella (300g of it!). A splash of milk gets the consistency pipeable. For the finale, grab extra spread for warming and drizzling, plus Kinder Bueno bars to break up the geometry.

Let’s Build This Beast

Step 1: Prep the Foundation

Preheat your oven to 350°F (160°C Fan/180°C). Grease and line three 8-inch cake tins—don’t skip the lining, or you’ll be fighting the pans later. In a large bowl or stand mixer, beat the butter and sugar until pale and fluffy. Give it a solid 2–3 minutes; we want air trapped in there.

Step 2: The Mix

Whisk in the eggs and vanilla extract. If it looks curdled, don’t panic—just add a tablespoon of flour. Gently fold in the self-raising flour, baking powder, and cocoa powder. Stop mixing the second the flour disappears to keep it tender. Finally, fold in those roasted hazelnuts.

Step 3: Bake and Cool

Divide the batter evenly between the three tins (use scales if you’re a perfectionist like me). Bake for 35–40 minutes until a skewer comes out clean. Let them cool completely. Warm cake melts buttercream, and we don’t want a landslide.

Step 4: The Hazelnut Buttercream

Beat the butter alone until soft, then mix in the icing sugar. Once combined, crank up the speed to make it fluffy. Add the Nutella and milk, mixing until it’s smooth and spreadable. Load it into a piping bag with your favorite nozzle.

Step 5: Assembly

Stack the sponges, piping a generous layer of buttercream between each. Drizzle warmed spread over the buttercream layers for a hidden gooey center. Frost the top, pipe rosettes, and crown it with Kinder Bueno and extra hazelnuts.

Riley’s Flavor Secrets

Roast Your Nuts Fresh

Don’t buy pre-roasted if you can help it. Roasting raw hazelnuts in the oven for 5–8 minutes releases oils that amplify the flavor tenfold. It’s the difference between a “good” cake and a “mind-blowing” one.

Temperature Matters

Make sure your butter is room temperature, but your Nutella is slightly cooler so the frosting holds its shape. If your kitchen is hot, pop the buttercream in the fridge for 10 minutes before piping.

Texture Contrast

If you’re obsessed with crunch, try adding a layer of feuilletine between the sponges. For more texture inspiration, check out my Ferrero Rocher Cake which takes the crunch factor to the next level.

Twist It Up

Go Salted

Sweet on sweet can be intense. A pinch of flaky sea salt on the caramel or drizzled spread adds a savory punch that makes the chocolate pop. It’s a small tweak that changes the whole vibe.

Mocha Infusion

Add a shot of strong espresso to the sponge batter. Coffee intensifies chocolate without making it taste like a latte. It adds a darkness that balances the sugar, similar to the techniques used in other popular Nutella Cake recipes you might find online.

The Peanut Switch

Not a hazelnut fan? Swap the spread for peanut butter and the nuts for roasted peanuts. It creates a Snickers-style profile that rivals my Chocolate Fudge Cake for richness.

Showtime and Plating

This cake is a centerpiece, so let it shine. Slice it thick and serve it with a shot of cold espresso to cut the sweetness. If you’re feeling extra indulgent, a scoop of vanilla bean ice cream creates a hot-cold contrast that is unbeatable.

For a dinner party, I love serving this alongside something simpler to let the flavors stand out. It pairs beautifully with the subtle vanilla notes found in my Old Fashioned Chocolate Cake if you’re doing a dessert buffet.

The Final Bite

This isn’t just baking; it’s engineering joy. The combination of soft sponge, crunchy hazelnuts, and that undeniable hazelnut spread flavor is a reminder that rules are meant to be bent. Don’t be afraid to get messy with the drizzle—perfection is overrated.

If you loved this bold experiment, you have to try my Chocolate Indulgence next. It’s another heavy hitter in the flavor department.

Did you make this? Show me your masterpiece! Tag me on Instagram or share a pin on Pinterest. I want to see how you made it your own.