Description
This decadent Nutella Cake recipe features moist, rich chocolate layers enhanced with smooth Nutella buttercream frosting. Perfect for any celebration, this cake combines the deep flavors of cocoa and Nutella with a tender crumb and luscious, creamy frosting. With simple ingredients and straightforward steps, it’s an impressive dessert that yields 12 generous slices.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Nutella Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 1 cup Nutella
- 3 cups powdered sugar
- 2–3 tbsp milk or heavy cream, as needed
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure the cakes do not stick and bake evenly.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Whisk until evenly combined for a uniform batter.
- Combine Wet Ingredients: In a separate bowl, beat the eggs with granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well mixed. Then add the buttermilk and stir to incorporate.
- Combine Wet and Dry: Slowly add the dry ingredient mixture to the wet ingredients, gently mixing until just combined to avoid overmixing. Pour in the boiling water and stir carefully until the batter is smooth and slightly thin.
- Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before frosting.
- Prepare Nutella Buttercream: Beat the room temperature unsalted butter until light and fluffy. Gradually add the Nutella, mixing well. Slowly incorporate the powdered sugar, adding 2 to 3 tablespoons of milk or heavy cream as needed to achieve a smooth, spreadable consistency.
- Assemble the Cake: Level the cooled cake layers with a serrated knife to ensure they stack evenly. Spread a generous layer of Nutella buttercream between each layer, then cover the top and sides of the cake with the remaining frosting.
- Optional Decoration: For added flair, top the finished cake with a ganache drizzle or sprinkle chopped hazelnuts over the frosting to enhance texture and flavor.
Notes
- Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor.
- Ensure the butter for the frosting is at room temperature to avoid lumps.
- Boiling water helps bloom the cocoa, intensifying the chocolate taste and making the batter smoother.
- Chilling the frosting briefly can make it easier to spread if too soft.
- Store the cake refrigerated and bring to room temperature before serving for best flavor.
