Nutella Cake
Dessert, American, Favorite, Featured, Recipe

Take a Bite of this Nutella Cake

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My First Chocolate Nutella Cake

Here is my most recent recipe: a three-layer Nutella Cake with Swiss Meringue Buttercream, covered with a chocolate shavings. Yum! So good! It took a little bit to get this cake exactly right, but it was a request from my oldest grandson. And it turned out perfect.

Nutella Cake

Three-layered Chocolate Nutella Cake with Swiss Meringue frosting must be the best cake I have ever eaten. It is a three-layered nutty cake with a chocolate frosting that is perfect for anyone who loves chocolate and hazelnuts.


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A three-layered chocolate Nutella cake with a creamy hazelnut spread from Nutella is perfect for any time of the year. You cannot go wrong when you pair Nutella with chocolate.

Nutella Cake

This is a cake that is easier to make than some other layer cakes because you bake each of the three layers in its own cake pan. This means there is not tricky business of slicing cake rounds into thinner pieces, which often results in an uneven shape. This Chocolate Nutella Cake is the perfect cake for beginners and pros alike!

Nutella Cake

The frosting is light and spreadable, and the cake itself is soft and delicate. I garnished it with chocolate shavings, and they add a nice touch.

>>>IF YOU LIKE THIS RECIPE, CHECK OUT MY REESE’S PEANUT BUTTER CUP PIE RECIPE<<<

Ingredients

Cake

  • 2 c. All-purpose flour
  • 2/3 c Unsweetened cocoa powder, plus a little extra to dust the pans
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • ¾ c. Unsalted butter, room temperature
  • 1 ¾ c. Granulated sugar
  • 1/3 c. Nutella
  • 2 Large eggs, room temperature
  • 1 tbsp Vanilla extract
  • 2 c. Buttermilk, room temperature

Frosting

  • 6 Large egg whites
  • 1 c. Granulated sugar
  • ¼ tsp Salt
  • 2 ½ c. Unsalted butter
  • ¾ c. Nutella
  • Chocolate shavings, optional

Directions

Cake

  1. Preheat the oven to 350°F. Spray 3 8-inch round cake pans with cooking spray, then lightly powder the pans with cocoa powder. Discard excess powder. Set pans aside.
  2. In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt together. Set to the side.
  3. Beat the butter and sugar together with a mixer on medium low speed until light and fluffy. Add Nutella and combine well. Add one egg at a time and mix well, only adding the next egg after the previous one is mixed well. Add vanilla and mix well.
  4. With the mixer on low speed, add half the flour mixture, followed by the buttermilk, then the remaining flour mixture. Mix until combined. The batter should be thick.
  5. Divide the batter between the 3 pans, bake for 25-30 minutes or until a toothpick inserted in the center comes out with only a few dry crumbs.
  6. Let the cakes cool in the pans for 10 minutes, the remove the cakes from the pans and place on a wire rack until completely cooled.

Frosting

  1. Combine the egg whites, sugar, and salt in a stand mixer bowl. Place the bowl over a saucepan filled with 1 inch of water that is gently simmering. Whisk gently and continuously until a thermometer reaches 150°F and the sugar is completely dissolved.
  2. Using a whisk attachment, transfer the bowl to the stand mixer and beat at medium speed until mixture is the consistency of whipped cream.
  3. Switch to a paddle attachment and gradually add butter 1 tbsp at a time. (Add each tbsp of butter only after the previous one is completely mixed.) After all the butter is added mix on medium high and beat until light and fluffy.
  4. Add Nutella and mix until combined well.

Notes

  1. You must use buttermilk in this recipe because of the amount of baking soda used. The acid from the buttermilk will neutralize the baking soda, removing the after-taste baking soda leaves behind.
  2. Room temperature ingredients are a key to this recipe. Cold eggs are difficult to blend in a cake batter, and cold buttermilk will cause the butter to solidify causing the batter to curdle.
  3. Chilling the cake layers before frosting helps due to the cake being soft and delicate.

Chocolate Nutella Cake

0 from 0 votes
Recipe by Don Carroll Course: DessertCuisine: AmericanDifficulty: Medium-Hard
Servings

12

servings
Prep time

40

minutes
Cooking time

40

minutes
Calories

890

kcal
Total time

1

hour 

20

minutes

A delicious chocolate nutella cake with a Nutella buttercream frosting. A must try recipe for the dessert aficionado.

Ingredients

  • Cake
  • 2 c. All-purpose flour

  • 2/3 c. Unsweetened cocoa powder, plus a little extra to dust the pans

  • 2 tsp Baking Soda

  • 1 tsp Baking Powder

  • 1 tsp Salt

  • 3/4 c. Unsalted butter, room temperature

  • 1 3/4 c. Granulated sugar

  • 1/3 c. Nutella

  • 2 Large Eggs, room temperature

  • 1 tbsp Vanilla extract

  • 2 c. Buttermilk, room temperature

  • Frosting
  • 6 Large Egg whites

  • 1 c. Granulated sugar

  • 1/4 tsp Salt

  • 2 1/2 c. Unsalted butter

  • 3/4 c. Nutella

  • Chocolate shavings, optional

Directions

  • Cake
  • Preheat the oven to 350°F. Spray 3 8-inch round cake pans with cooking spray, then lightly powder the pans with cocoa powder. Discard excess powder. Set pans aside.
  • In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt together. Set to the side.
  • Beat the butter and sugar together with a mixer on medium low speed until light and fluffy. Add Nutella and combine well. Add one egg at a time and mix well, only adding the next egg after the previous one is mixed well. Add vanilla and mix well.
  • With the mixer on low speed, add half the flour mixture, followed by the buttermilk, then the remaining flour mixture. Mix until combined. The batter should be thick.
  • Divide the batter between the 3 pans, bake for 25-30 minutes or until a toothpick inserted in the center comes out with only a few dry crumbs.
  • Let the cakes cool in the pans for 10 minutes, the remove the cakes from the pans and place on a wire rack until completely cooled.
  • Frosting
  • Combine the egg whites, sugar, and salt in a stand mixer bowl. Place the bowl over a saucepan filled with 1 inch of water that is gently simmering. Whisk gently and continuously until a thermometer reaches 150°F and the sugar is completely dissolved.
  • Using a whisk attachment, transfer the bowl to the stand mixer and beat at medium speed until mixture is the consistency of whipped cream.
  • Switch to a paddle attachment and gradually add butter 1 tbsp at a time. (Add each tbsp of butter only after the previous one is completely mixed.) After all the butter is added mix on medium high and beat until light and fluffy.
  • Add Nutella and mix until combined well.

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Nutrition Facts

12 servings per container

Serving Size1 slice


  • Amount Per ServingCalories890
  • % Daily Value *
  • Total Fat 60.2g 93%
    • Saturated Fat 40.4g 202%
  • Cholesterol 165mg 56%
  • Sodium 893mg 38%
  • Potassium 367mg 11%
  • Total Carbohydrate 84.1g 29%
    • Dietary Fiber 3.7g 15%
    • Sugars 63.3g
  • Protein 9.3g 19%

  • Calcium 10%
  • Iron 17%
  • Vitamin D 187%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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