Why You’ll Adore This Nutella Chocolate Cake

This Nutella-filled cake isn’t just another dessert; it’s a celebration of flavor and simplicity. Here’s what makes this recipe truly special and a must-try for any chocolate and hazelnut lover:

• Effortlessly Moist Cake Layers: The foundation of this incredible dessert is its wonderfully moist chocolate cake. The layers are inspired by my beloved walnut chocolate cake, which is an oil-based recipe. Using oil instead of butter contributes to an incredibly tender and moist crumb, ensuring the cake stays fresh and delicious for longer. Combined with the tang and richness of buttermilk, it creates a texture that’s simply divine – a perfect contrast to the creamy frosting.
• Decadent Nutella Buttercream: The frosting is an easy-to-make American buttercream, but with a luxurious twist: it’s infused with luscious chocolate hazelnut spread. Nutella transforms a classic buttercream into a rich, nutty, and incredibly smooth topping that perfectly complements the deep chocolate cake. Its creamy texture and distinctive flavor are what truly set this cake apart.
• Incredibly Quick Preparation: Despite its impressive appearance and gourmet taste, this cake is surprisingly fast to prepare. You’ll only need about 20 minutes of active time to mix both the cake batter and the frosting. This makes it an ideal choice when you want to bake something spectacular without spending hours in the kitchen. Remember, the key is to allow ample cooling time for the cake layers before frosting to ensure a perfect, melt-free finish.
• Chic “Naked Cake” Style: I’ve chosen to present this as a “naked cake,” meaning the frosting is applied generously between the layers and on top, while the sides are left lightly covered or exposed. This minimalist approach offers a rustic, elegant aesthetic and slightly reduces the overall sweetness, allowing the deep chocolate and Nutella flavors to shine through. However, if you prefer a more traditional look, you can absolutely cover the entire cake in frosting – simply adjust the frosting quantity as noted in the FAQs.

Nutella: This iconic chocolate hazelnut spread is the star of our frosting, lending its distinctive rich, nutty, and creamy flavor. While Nutella is recommended for its specific taste, you can certainly use any other high-quality chocolate hazelnut spread you prefer. The key is to ensure it has a smooth, spreadable consistency for the best frosting texture.

Butter: For the Nutella buttercream, I always opt for unsalted butter. Using unsalted butter gives you complete control over the saltiness of your frosting, allowing the other flavors, particularly the Nutella, to truly shine. Ensure your butter is at room temperature for optimal creaming and a smooth, lump-free buttercream.

Cocoa Powder: This recipe calls for Dutch-processed cocoa powder. Dutch-processed cocoa has been treated with an alkali to neutralize its acidity, resulting in a darker color and a milder, less bitter chocolate flavor compared to natural cocoa. It reacts differently with leavening agents, typically pairing with baking soda and baking powder for lift. If you’re unsure whether your cocoa powder is natural or Dutch-processed, check the ingredients list – if it mentions “alkali” or “acidity regulators,” it’s Dutch-processed.

All-Purpose Flour: I’ve tested this recipe extensively with standard all-purpose flour. It provides the perfect structure for the cake layers without making them too dense. Measuring flour accurately is crucial for the cake’s moistness and texture; I highly recommend using a kitchen scale or the “fluff and sprinkle” method for consistent results.

Buttermilk: Buttermilk is a secret weapon for incredibly moist and tender cakes. Its acidity tenderizes the gluten in the flour, leading to a softer crumb, and it also reacts with baking soda to provide lift. If you don’t have buttermilk on hand, don’t worry! You can substitute it with an equal amount of full-fat plain yogurt for a similar effect, or easily make your own by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes until it curdles slightly.

Oil: The use of a neutral oil, such as vegetable oil, sunflower oil, or canola oil, is essential for achieving the cake’s exceptional moistness and tenderness. Unlike butter, oil remains liquid at room temperature, contributing to a consistently moist texture even after the cake has cooled. It also allows the rich chocolate and Nutella flavors to take center stage without imparting any competing tastes. I strongly advise against using flavored oils like olive oil, as they can alter the cake’s intended flavor profile.

Easy Step-by-Step Baking Guide

Follow these simple instructions to create your show-stopping Nutella Chocolate Cake. Precision and patience are your best friends in baking!

Step One: Prepare Dry Ingredients. Begin by combining all your dry ingredients – flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt – in the spacious bowl of a stand mixer. If you don’t have a stand mixer, a large mixing bowl and a sturdy whisk will work just as well. Make sure these ingredients are thoroughly mixed using the paddle attachment or whisk, ensuring an even distribution of leavening agents and flavor throughout your chocolate cake layers.

Step Two: Whisk Wet Ingredients. In a separate large jug or bowl, whisk together the eggs, neutral oil, room temperature buttermilk, and vanilla extract. Whisk vigorously until all these liquid ingredients are well combined and homogenous. This step ensures that the wet ingredients are evenly incorporated into the dry mix, leading to a smooth batter and consistent cake texture.

Step Three: Combine and Bake. With your mixer running on a low speed (to prevent splashing!), slowly pour the wet ingredients from the jug into the dry ingredients in the stand mixer bowl. Once combined, continue to slowly pour in the very hot water. Be cautious during this stage, as the batter will be quite liquidy, and hot water can splash. Ensure the mixer remains on its lowest speed to avoid mess. Divide the liquid batter evenly between two greased and parchment-lined 8-inch cake pans. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cakes to cool in their pans for about 15 minutes before carefully removing them and transferring them to a wire rack to cool completely. This cooling process is vital for the cake’s structure and for successful frosting.

Step Four: Cream Butter and Sugar for Frosting. While your cakes are cooling, begin preparing the decadent Nutella frosting. In a stand mixer fitted with the paddle attachment, slowly beat the room temperature unsalted butter and confectioners’ sugar together on low speed until they are just combined. This initial low-speed mixing prevents a cloud of sugar from engulfing your kitchen. Once the ingredients are incorporated, increase the speed to medium-high and beat for a full 2 minutes. This aeration step is crucial for achieving a light, fluffy, and voluminous buttercream.

Step Five: Add Nutella and Adjust Consistency. Stop the mixer and add the Nutella spread, kosher salt, and vanilla extract to the creamed butter and sugar. Beat on medium speed for another 2 minutes, ensuring all ingredients are fully incorporated. You may need to pause and scrape down the sides and bottom of the bowl with a spatula to ensure every bit of frosting is evenly mixed. Finally, with the mixer on low, gradually pour in the heavy cream, one tablespoon at a time, until the frosting reaches your desired smooth and spreadable consistency. This allows you to control the thickness perfectly.

Step Six: Assemble and Decorate. Once your cake layers are completely cool, it’s time for assembly. Place one cooled cake layer onto your serving plate or cake stand. Spread half of the luscious Nutella buttercream evenly over the top of this layer. Carefully place the second cake layer on top, aligning it perfectly. Then, spread the remaining buttercream on the very top of the cake, creating beautiful swoops and swirls with the back of a spoon or an offset spatula. For the finishing touch, generously sprinkle toasted chopped hazelnuts and delicate chocolate shavings over the frosting. These not only add a wonderful crunch and visual appeal but also enhance the hazelnut and chocolate flavors.

Expert Tips for a Flawless Nutella Cake

Achieving baking perfection often comes down to a few key techniques. Here are my top tips and tricks to ensure your Nutella Chocolate Cake turns out absolutely amazing every single time:

• Embrace a Weighing Scale: For unparalleled accuracy and consistent results in baking, I cannot stress enough the importance of using a weighing scale. Measuring ingredients, especially flour and sugar, in metric grams is the most precise method and significantly minimizes common baking errors. It truly makes a huge difference to the final texture and quality of your cake.
• Measure Flour Like a Pro: If a kitchen scale isn’t an option, ensure you’re measuring your flour correctly using the “fluff and sprinkle method.” This involves lightly fluffing the flour in its container, then gently spooning it into your measuring cup without packing it down, and finally leveling it off with a straight edge. Over-measuring flour is a common pitfall that can lead to a dry, dense cake, robbing you of those coveted deliciously moist crumbs. Learn more about this crucial technique here.
• Prioritize Room Temperature Ingredients: This is a golden rule in baking! Always ensure all your cold ingredients, such as eggs, butter, and buttermilk, are at room temperature before you begin baking. Room temperature ingredients emulsify much more effectively, creating a smoother, more uniform batter and a finer crumb structure in your cake. For the frosting, room temperature butter whips up lighter and fluffier, resulting in a perfectly smooth buttercream.
• Gradual Cream Addition for Perfect Frosting: When adding heavy cream to your buttercream, exercise caution and add it incrementally, one tablespoon at a time. This allows you to carefully control the consistency of your Nutella frosting, ensuring it’s neither too stiff nor too runny. You want a frosting that is smooth, spreadable, and holds its shape beautifully – adding the cream slowly helps you achieve that ideal texture.
• Don’t Rush the Cooling Process: It’s tempting to frost a cake as soon as it comes out of the oven, but patience is vital here. Ensure your cake layers are completely cool – and I mean *completely* cool – before applying any frosting. Warm cake will cause your beautiful Nutella buttercream to melt and slide right off, leading to a messy and disappointing result. Plan ahead and allow sufficient time for cooling.

Common Questions About This Cake

Here are answers to some of the most frequently asked questions about baking and enjoying this delightful Nutella Chocolate Cake:

Nutella Chocolate Cake with Creamy Frosting

Ella Gilbert

Nutrition Information