Desserts
This Nutella chocolate cake recipe delivers layers of rich chocolate and velvety hazelnut swirls that taste like a gourmet dessert. The secret lies in balancing dark cocoa powder with Nutella's signature sweetness, creating a moist yet fudgy texture that's impossible to resist.
I've perfected this recipe over years of baking, ensuring every slice delivers that perfect harmony of chocolate and hazelnut flavors.
The cake features three distinct layers of moist chocolate cake separated by Nutella swirls that stay gooey in the center. A simple buttercream frosting ties everything together, adding just the right amount of sweetness without overpowering the Nutella's natural flavor.
The recipe uses standard kitchen tools and requires about 1 hour 15 minutes from start to finish, including baking and cooling time.
What makes this cake truly special is how the Nutella swirls cut through the dense chocolate layers, creating pockets of hazelnut richness with every bite. The frosting isn't just decorative—it enhances the flavor profile, making each slice taste like a decadent treat.
This is the kind of cake that disappears quickly at gatherings, leaving everyone asking for seconds.
Perfect for birthdays, anniversaries, or simply satisfying that chocolate craving, this cake serves 12 and can be made ahead of time. The flavors actually improve after sitting overnight, making it ideal for special occasions when you want to impress. Let's get started on creating this showstopping dessert.
Ingredients for nutella chocolate cake
Twelve ingredients for a showstopping dessert that balances rich chocolate with velvety hazelnut swirls.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature, full-fat |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Dark Cocoa Powder 🍫 | ¾ cup | Dutch-processed preferred |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Baking Powder 🧂 | 1 tbsp | Metal container preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌸 | 2 tsp | Pure alcohol-free if preferred |
| Whole Milk 🥛 | 1 cup | Room temperature |
| Nutella 🍫 | 1 ½ cups | Original hazelnut spread |
| Powdered Sugar 🍚 | 3 cups | For buttercream frosting |
| Heavy Whipping Cream 🥛 | 1 cup | Cold for whipping |
| Vanilla Bean Paste 🌸 | 1 tbsp | For enhanced flavor |
The cocoa powder and Nutella are the stars here. Valrhona or Guittard cocoa powders deliver the deepest chocolate flavor, but Hershey's Special Dark works in a pinch. Nutella's quality varies by store—Trader Joe's consistently offers the smoothest, while Costco sells it in bulk. Avoid the 'Nutella-style' spreads; they lack the authentic hazelnut richness. For the butter, Plugrá or Land O'Lakes are reliable choices, but never use margarine or low-fat alternatives—they compromise texture. The eggs should be large, fresh eggs for maximum lift in the cake layers. Room temperature ingredients mix more smoothly, so plan ahead if your kitchen runs cold.
No vanilla extract? Vanilla bean paste intensifies the flavor, but a vanilla sugar substitute works at half the amount. Running short on powdered sugar? Granulated sugar processed in a food processor creates a fine enough powder for buttercream, though it won't be as smooth. Substituting heavy whipping cream with Greek yogurt or sour cream changes the texture slightly but adds tanginess. For the Nutella swirls, hazelnut butter can replace Nutella if you're avoiding processed spreads, though the flavor profile shifts. If you're making this ahead, prepare the frosting last—it holds better when freshly whipped. The baking powder must be fresh; if it's over a year old, test it in a small batch of pancakes first—it should puff up noticeably.
Store the cake layers wrapped in plastic at room temperature for up to 2 days, or refrigerate for 5 days—though it's best enjoyed fresh. The frosting keeps for 3 days in the fridge, but re-whip it before using if it separates. For make-ahead convenience, assemble the cake completely (including frosting) and refrigerate for up to 24 hours. Bring it to room temperature before serving. The flavors actually improve overnight, making it perfect for special occasions when you want to impress. Freeze unfrosted layers for up to 3 months—thaw and frost before serving for the best texture.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this—just cream butter and sugar by hand until fluffy. The eggs and cocoa blend in with a spoon, and the Nutella swirl? Pure magic with zero fuss.
- Rich Without Guilt: That deep cocoa powder and melted butter create a fudgy texture, while the Nutella ribbons through like a decadent surprise. It’s actually satisfying, not just sugar overload.
- Birthday or Breakfast: Slice it for a crowd’s dessert or grab a fork for a midnight snack. Honestly, I’ve served it at brunch and it still steals the show—no occasion required.
- Leftovers? Even Better: The cake keeps beautifully for days, and the Nutella flavor intensifies as it sits. (Yes, I’ve had it cold, room temp, and reheated—all winners.) Plus, it’s cheaper than buying a boxed mix with the same ingredients.
Step-by-step instructions for Nutella chocolate cake
Here's how to create a decadent Nutella-infused chocolate cake with rich layers and fudgy swirls.
Prepare the Cake Batter
Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 1 tablespoon baking powder, and 0.5 teaspoon salt. Whisk these dry ingredients together until evenly distributed—this ensures a light, airy texture.
In a separate bowl, cream together the 1.5 cups unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes. This step incorporates air, which helps create a tender crumb. Add the 4 whole large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
Gradually pour in the 1 cup whole milk while mixing on low speed. Add the 2 teaspoons vanilla extract, 0.75 cup dark cocoa powder, and mix until just combined. Avoid overmixing—this can lead to a dense cake. Finally, fold in 1 cup of the 1.5 cups Nutella using a spatula until evenly distributed. The batter should be smooth and thick, with visible Nutella swirls throughout.
Create the Nutella Swirls
Divide the batter evenly between the two prepared cake pans. For the swirl effect, drop spoonfuls of the remaining 0.5 cups Nutella onto the batter in each pan. Using a knife, gently swirl the Nutella through the batter in a circular motion, creating marbled patterns. This step ensures each slice has pockets of Nutella throughout.
Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be set, but the tops may still look slightly soft. Rotate the pans halfway through baking to ensure even cooking. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Nutella Buttercream
In a medium bowl, beat the 1 cup heavy whipping cream until soft peaks form. Gradually add the 3 cups powdered sugar and 1 tablespoon vanilla bean paste, mixing on low speed until combined. Increase the speed to medium and whip until the frosting is light, fluffy, and holds its shape when spread.
Add the remaining 0.5 cups Nutella to the frosting and mix on low speed until fully incorporated. The frosting should be smooth and spreadable. If it’s too thick, add 1-2 teaspoons whole milk to loosen it. Taste and adjust the sweetness if needed—you can add a pinch more sugar or a splash of milk to achieve the perfect balance.
Assemble the Cake
Once the cakes are completely cool, place one layer on a cake stand or plate. Spread a generous layer of the Nutella buttercream evenly over the top, leaving a small border for the sides. Repeat with the second layer, pressing down gently to create an even surface. This ensures the cake holds its shape and doesn’t collapse under the weight of the frosting.
Cover the entire cake with the remaining frosting, using a spatula to smooth the sides and create clean edges. For a polished look, chill the cake in the refrigerator for 30 minutes before serving. This allows the frosting to set slightly, making it easier to slice and serve. The cake will have a rich, fudgy texture with bursts of Nutella in every bite, perfectly balanced by the creamy frosting.
Pro Tips For Making Nutella Chocolate Cake
- Melt Butter Slowly: If you dump cold butter into the Nutella mix, you’ll end up with clumps that ruin the texture. Warm the butter in the microwave for 20-30 seconds first—just until it’s soft but not liquid—then stir it into the Nutella and sugar. This ensures everything blends smoothly without turning the batter into a greasy mess.
- Sift the Cocoa: Dark cocoa powder is sneaky—it packs down and creates pockets in your batter, leading to a dense, uneven cake. Sift it with the flour before mixing, then whisk the dry ingredients together. This also prevents lumps and guarantees that rich chocolate flavor spreads evenly.
- Don’t Overmix the Batter: The moment your batter starts looking like pancake batter, stop stirring. Overmixing develops gluten in the flour, which makes the cake tough instead of tender. Give it just 10-12 strokes after adding the eggs—it’ll look slightly lumpy, but that’s perfect for a moist, fudgy texture.
- Use Room-Temp Eggs: Cold eggs can curdle when mixed with melted butter, leaving streaks in your batter that translate to a weird texture. Take the eggs out of the fridge 30 minutes before baking, or run them under warm water for 2 minutes. The batter will be silky, not grainy.
Wine and beer pairings for these flavors
Rich Dessert Wines
For this decadent Nutella cake, I recommend a tawny Port or Ruby Port—their caramelized, nutty notes mirror the hazelnut and chocolate flavors beautifully. A 10-year Tawny Port from Graham's adds layers of dried fruit and spice that complement the Nutella's sweetness without overpowering it.
If you prefer a lighter option, a Moscato d'Asti from Italy offers floral and honeyed notes that play nicely with the cake's richness. 🍷
Creamy Liqueurs
Pairing with a hazelnut liqueur like Frangelico is almost cheating—it enhances the Nutella's natural flavors while adding a warm, nutty depth. Sip it neat or on the rocks with ice to let the flavors shine.
For a chocolate-focused match, a Godiva Chocolate Liqueur (made with real Belgian chocolate) creates a perfect harmony with the cake's cocoa base. These liqueurs are best enjoyed after dinner when you're ready to savor the dessert experience.
Craft Beer Pairings
A Belgian-style Dubbel beer, like Westmalle Dubbel, offers malty sweetness and caramel undertones that bridge the gap between the cake's chocolate and Nutella. The beer's subtle spice notes also cut through the richness.
For a lighter option, a honey brown ale (like Allagash Honey Brown) provides a floral, slightly sweet contrast that highlights the hazelnut elements. Avoid hoppy IPAs—they'll clash with the dessert's sweetness.
Coffee or Espresso
If you prefer a non-alcoholic pairing, a strong espresso or cortado (equal parts espresso and steamed milk) works wonderfully. The bitterness of the coffee balances the sweetness, while the creamy milk mimics the cake's buttercream texture.
For an extra treat, drizzle a little Nutella over your cappuccino foam—it's like getting a bite of the cake in every sip. ☕
After-Dinner Digestifs
End the meal with a limoncello or Amaretto to cleanse your palate while enhancing the hazelnut flavors. The citrus in limoncello refreshes after the richness, while Amaretto's almond and cherry notes echo the Nutella's complexity.
Serve these chilled in small glasses to savor every sip. These digestifs also make great gifts for guests who want to take a taste of your cake home with them. 🍸
Nutrition facts
Frequently asked questions
Can I make this Nutella cake without eggs?
Yes! Replace the 4 eggs with 1 cup applesauce or 1/2 cup unsweetened applesauce + 1/2 cup Greek yogurt for moisture and structure. For binding, add 1 tbsp ground flaxseed + 3 tbsp water (let sit for 5 minutes). The texture will be denser but still delicious.
Why does my Nutella frosting look grainy?
Grainy frosting usually means the powdered sugar wasn't sifted or the Nutella wasn't fully incorporated. Sift the sugar first, then mix the frosting on low speed to combine smoothly. If it's still grainy, add 1 tsp milk at a time until silky. Chill the bowl for 10 minutes before whipping if your kitchen is warm.
How do I store leftovers to keep them fresh?
Wrap the unfrosted cake layers tightly in plastic wrap and store at room temperature for 2 days. For longer storage, refrigerate for up to 5 days—bring to room temp before serving. Frosting keeps 3 days in the fridge; re-whip before using if separated. Freeze unfrosted layers for 3 months—thaw and frost when ready.
Can I substitute Nutella with something else?
For a similar flavor, use 1.5 cups hazelnut butter (like Nutella's parent brand) or a mix of 1 cup melted dark chocolate + 1/2 cup creamy peanut butter. For a lighter option, try 1 cup Nutella + 1/4 cup melted butter to thin it out. The texture will differ slightly, but the taste remains rich.
Why did my cake sink in the middle?
Oven temperature fluctuations or opening the oven too soon are common culprits. Ensure your oven is fully preheated and bake until a toothpick comes out clean. For extra insurance, bake at 325°F for 5 minutes longer. Also, avoid overmixing the batter—this can cause dense, sinking layers.