By Jamie Cook — Home cook sharing tested recipes from a real kitchen.
chocolate nutella cake is the kind of dessert that makes you “just check the frosting” approximately seventeen times before dinner. This version pairs tender chocolate cake layers with creamy Nutella frosting and a simple chocolate-hazelnut finish, so every bite gets plenty of cocoa and hazelnut flavor. I keep the cake moist with oil and buttermilk rather than relying on a mountain of butter, and the batter comes together without any fancy equipment. Give yourself about 25 minutes of prep time and 30–35 minutes to bake, plus cooling time before frosting. If you love classic chocolate cake or easy chocolate cupcakes, this one belongs on your weekend baking list.
Why This Recipe is Awesome
This chocolate nutella cake has absolutely no interest in behaving like a sensible little dessert. You get soft chocolate layers, a generous swipe of Nutella buttercream, and enough chocolate flavor to make a plain vanilla cake feel personally offended. The cake uses oil for a tender crumb and hot coffee to deepen the cocoa flavor without making the finished cake taste like coffee. The biggest win: you can make the cake layers a day ahead, which means less frantic frosting and fewer flour-covered kitchen disasters when guests arrive.
Ingredients You’ll Need
- 2 cups (250 g) all-purpose flour — the sturdy backbone; measure it properly instead of scooping a flour mountain straight from the bag.
- 3/4 cup (65 g) unsweetened cocoa powder — gives the cake its deep chocolate flavor; Dutch-process cocoa works especially well.
- 1 1/2 cups (300 g) granulated sugar — sweetness, structure, and permission to eat cake.
- 1 1/2 teaspoons baking powder — helps the layers rise.
- 1 teaspoon baking soda — works with the buttermilk for extra lift.
- 1/2 teaspoon fine salt — keeps all that chocolate from tasting flat.
- 2 large eggs — add richness and help bind the batter.
- 1/2 cup (120 ml) neutral vegetable oil — keeps the crumb soft without making the cake taste greasy.
- 1 cup (240 ml) buttermilk — adds moisture and a gentle tang that balances the sweet frosting.
- 2 teaspoons vanilla extract — because chocolate appreciates backup.
- 1 teaspoon instant espresso powder — optional but highly recommended for a stronger chocolate flavor; it won’t turn the cake into a coffee cake.
- 3/4 cup (180 ml) hot water — loosens the batter and blooms the cocoa.
- 1 cup (300 g) Nutella or chocolate-hazelnut spread — the star of the frosting, obviously.
- 1 cup (226 g) unsalted butter, softened — creates the creamy frosting base.
- 2 cups (240 g) powdered sugar — sweetens and thickens the buttercream.
- 2 tablespoons heavy cream or milk — makes the frosting smooth and spreadable.
- 1 teaspoon vanilla extract — rounds out the frosting.
- 1/4 teaspoon fine salt — keeps the buttercream from becoming sugar paste.
- 1/2 cup (90 g) semi-sweet chocolate chips — for the optional chocolate topping.
- 1/3 cup (80 ml) heavy cream — turns those chocolate chips into a quick ganache.
- 1/4 cup (30 g) chopped toasted hazelnuts — optional, but the crunch is worth five extra minutes.
Step-by-Step Instructions
- Heat the oven to 350°F (175°C) and prepare two 9-inch round cake pans. Grease the pans, line the bottoms with parchment, and lightly grease the parchment. Properly prepared pans make releasing the layers dramatically less dramatic.
- Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder. Break up any cocoa lumps with a whisk because nobody wants a mysterious bitter cocoa pocket hiding inside their chocolate nutella cake.
- Whisk the eggs, oil, buttermilk, and vanilla in a second bowl. Pour the wet mixture into the dry ingredients and stir just until you no longer see dry flour; don’t beat the batter like it owes you money.
- Pour in the hot water and whisk gently until the batter becomes smooth and very thin. Don’t panic when it looks much runnier than ordinary cake batter—that texture helps create a moist chocolate crumb.
- Divide the batter evenly between the prepared pans. Tap each pan gently on the counter once or twice to release large air bubbles, then place both pans on the center oven rack.
- Bake for 30–35 minutes at 350°F (175°C). The cakes are ready when the tops spring back lightly and a toothpick inserted into the center comes out with a few moist crumbs rather than wet batter.
- Cool the cakes in their pans for 10 minutes before transferring them to a wire rack. I learned the hard way that trying to frost a warm cake turns buttercream into a slippery landslide, so let the layers cool completely before assembling.
- Make the Nutella buttercream by beating the softened butter for 2–3 minutes until creamy and lighter in texture. Add the powdered sugar gradually, then beat in the Nutella, vanilla, salt, and heavy cream until smooth and fluffy.
- Trim the tops of the cooled cakes if they have domed significantly. Place one layer on a cake stand, spread about 1 cup of Nutella buttercream over the top, and smooth it into an even layer.
- Add the second cake layer and frost the top and sides with the remaining buttercream. For a cleaner finish, apply a thin crumb coat first, chill the cake for 15–20 minutes, then add the final layer of frosting.
- Make the chocolate topping by heating the heavy cream until steaming but not boiling. Pour it over the chocolate chips, wait 2 minutes, then stir until glossy; let it cool for several minutes so it thickens slightly before drizzling.
- Drizzle the ganache around the edge of the chilled cake and let it set for a few minutes. Sprinkle chopped toasted hazelnuts over the top, then refrigerate the finished cake for about 20 minutes before slicing if you want especially clean layers.
- Let the cake sit at room temperature for 20–30 minutes before serving. The frosting softens, the chocolate flavor becomes more pronounced, and you avoid the unfortunate experience of cutting into something with the structural integrity of a refrigerator brick.
Common Mistakes to Avoid
- Using cold butter for the frosting: Cold butter creates lumpy frosting. Let it soften at room temperature until you can press a finger into it easily.
- Overmixing the cake batter: Once the flour disappears, stop stirring. Too much mixing can make the layers tougher instead of tender.
- Frosting warm cake layers: Don’t do it. Unless you enjoy watching your frosting slowly slide onto the counter.
- Overbaking the cake: Start checking around the 30-minute mark. A few moist crumbs on the toothpick are perfect; a completely dry toothpick usually means you went too far.
- Making the ganache too hot: Boiling cream can make the mixture unnecessarily difficult to control. Heat it until steaming, then pour it over the chocolate.
Alternatives & Substitutions
This chocolate nutella cake works with several easy swaps if your pantry starts acting difficult.
- No buttermilk? Mix 1 tablespoon lemon juice or white vinegar with enough milk to make 1 cup, then let it sit for 5 minutes before using.
- No espresso powder? Leave it out. The cake will still taste chocolatey, just slightly less intense.
- Need a dairy-free version? Use plant-based milk mixed with lemon juice, dairy-free butter, and a dairy-free chocolate-hazelnut spread.
- Want a stronger hazelnut flavor? Add 1/2 teaspoon hazelnut extract to the frosting, but don’t go overboard because it can become surprisingly intense.
- Prefer a less-sweet cake? Use dark chocolate chips for the ganache and reduce the powdered sugar in the frosting by about 1/4 cup. The frosting will be softer, but the chocolate flavor will stand out more.
- Don’t have two cake pans? Bake the batter in one deep 9-inch pan, but expect a longer baking time and check the center carefully. Splitting the batter between two pans gives you more predictable layers.
Frequently Asked Questions
How do you store chocolate nutella cake?
Chocolate nutella cake keeps well covered in the refrigerator for up to 4 days. Store it in an airtight cake container so the frosting doesn’t absorb refrigerator odors, then let individual slices sit at room temperature for about 20–30 minutes before serving.
Can I make chocolate nutella cake ahead of time?
Yes, you can make the cake layers up to 2 days ahead and assemble the cake later. Wrap completely cooled layers tightly in plastic wrap and refrigerate them, or freeze them for up to 2 months; thaw frozen layers in the refrigerator before frosting.
Why did my chocolate cake sink in the middle?
A chocolate cake usually sinks when the center hasn’t finished setting before the cake leaves the oven or when the batter loses too much structure. Avoid opening the oven during the first 25 minutes, measure the flour accurately, and bake until the center springs back lightly when touched.
Can I use Nutella between the cake layers instead of buttercream?
Yes, but a thin layer of straight Nutella works best when paired with buttercream rather than used as the entire filling. If the Nutella feels too stiff to spread, warm it very briefly and stir it until smooth; don’t heat it enough to make it runny.
🛒 Nutella Hazelnut Spread with Cocoa & USA Pan Bakeware Round Cake Pan, 9 Inch
Everything you need to make this dish perfectly:
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Make It Tonight!
This chocolate nutella cake gives you soft chocolate layers, creamy hazelnut frosting, and a glossy chocolate finish without turning your kitchen into a pastry-school exam. Make the layers ahead if you want an easier assembly, or bake the whole thing on a lazy weekend afternoon and let the cake chill while you pretend you’re “just cleaning up.” Either way, keep the Nutella jar nearby for quality control. Bake the cake, grab a fork, and make tonight a chocolate night.
🍽️ Recipes You Can Try
Loved this one? Here are a few more worth your time.
Chocolate nutella cake
Soft, fluffy, and ready in 45 min — this chocolate nutella cake recipe is easy to make with simple ingredients and delivers reliable results every time.
💛 Why You’ll Love This Recipe
- ✓2 cups (250 g) all-purpose flour — the sturdy backbone; measure it properly instead of scooping a flour mountain straight from the bag.
- ✓3/4 cup (65 g) unsweetened cocoa powder — gives the cake its deep chocolate flavor; Dutch-process cocoa works especially well.
- ✓1 1/2 cups (300 g) granulated sugar — sweetness, structure, and permission to eat cake.
- ✓1 1/2 teaspoons baking powder — helps the layers rise.
- ✓1 teaspoon baking soda — works with the buttermilk for extra lift.
- ✓1/2 teaspoon fine salt — keeps all that chocolate from tasting flat.
- ✓2 large eggs — add richness and help bind the batter.
- ✓1/2 cup (120 ml) neutral vegetable oil — keeps the crumb soft without making the cake taste greasy.
- ✓1 cup (240 ml) buttermilk — adds moisture and a gentle tang that balances the sweet frosting.
- ✓2 teaspoons vanilla extract — because chocolate appreciates backup.
- ✓1 teaspoon instant espresso powder — optional but highly recommended for a stronger chocolate flavor; it won’t turn the cake into a coffee cake.
- ✓3/4 cup (180 ml) hot water — loosens the batter and blooms the cocoa.
- ✓1 cup (300 g) Nutella or chocolate-hazelnut spread — the star of the frosting, obviously.
- ✓1 cup (226 g) unsalted butter, softened — creates the creamy frosting base.
- ✓2 cups (240 g) powdered sugar — sweetens and thickens the buttercream.
- ✓2 tablespoons heavy cream or milk — makes the frosting smooth and spreadable.
- ✓1 teaspoon vanilla extract — rounds out the frosting.
- ✓1/4 teaspoon fine salt — keeps the buttercream from becoming sugar paste.
- ✓1/2 cup (90 g) semi-sweet chocolate chips — for the optional chocolate topping.
- ✓1/3 cup (80 ml) heavy cream — turns those chocolate chips into a quick ganache.
- ✓1/4 cup (30 g) chopped toasted hazelnuts — optional, but the crunch is worth five extra minutes.
- ▢Mixing bowls
- ▢Whisk
- ▢Baking pan or muffin tin
- ▢Cooling rack
- ▢Measuring cups/spoons
- 1Heat the oven to 350°F (175°C) and prepare two 9-inch round cake pans. Grease the pans, line the bottoms with parchment, and lightly grease the parchment. Properly prepared pans make releasing the layers dramatically less dramatic.
- 2Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder. Break up any cocoa lumps with a whisk because nobody wants a mysterious bitter cocoa pocket hiding inside their chocolate nutella cake.
- 3Whisk the eggs, oil, buttermilk, and vanilla in a second bowl. Pour the wet mixture into the dry ingredients and stir just until you no longer see dry flour; don’t beat the batter like it owes you money.
- 4Pour in the hot water and whisk gently until the batter becomes smooth and very thin. Don’t panic when it looks much runnier than ordinary cake batter—that texture helps create a moist chocolate crumb.
- 5Divide the batter evenly between the prepared pans. Tap each pan gently on the counter once or twice to release large air bubbles, then place both pans on the center oven rack.
- 6Bake for 30–35 minutes at 350°F (175°C). The cakes are ready when the tops spring back lightly and a toothpick inserted into the center comes out with a few moist crumbs rather than wet batter.
- 7Cool the cakes in their pans for 10 minutes before transferring them to a wire rack. I learned the hard way that trying to frost a warm cake turns buttercream into a slippery landslide, so let the layers cool completely before assembling.
- 8Make the Nutella buttercream by beating the softened butter for 2–3 minutes until creamy and lighter in texture. Add the powdered sugar gradually, then beat in the Nutella, vanilla, salt, and heavy cream until smooth and fluffy.
- 9Trim the tops of the cooled cakes if they have domed significantly. Place one layer on a cake stand, spread about 1 cup of Nutella buttercream over the top, and smooth it into an even layer.
- 10Add the second cake layer and frost the top and sides with the remaining buttercream. For a cleaner finish, apply a thin crumb coat first, chill the cake for 15–20 minutes, then add the final layer of frosting.
- 11Make the chocolate topping by heating the heavy cream until steaming but not boiling. Pour it over the chocolate chips, wait 2 minutes, then stir until glossy; let it cool for several minutes so it thickens slightly before drizzling.
- 12Drizzle the ganache around the edge of the chilled cake and let it set for a few minutes. Sprinkle chopped toasted hazelnuts over the top, then refrigerate the finished cake for about 20 minutes before slicing if you want especially clean layers.
- 13Let the cake sit at room temperature for 20–30 minutes before serving. The frosting softens, the chocolate flavor becomes more pronounced, and you avoid the unfortunate experience of cutting into something with the structural integrity of a refrigerator brick.
💡 Tips for Perfect Results
- ✔️Bring butter and eggs to room temperature before mixing for a smoother batter.
- ✔️Don’t overmix the batter — stop as soon as it’s combined to keep it tender.
- ✔️Let baked goods cool completely before cutting or frosting.
🎨 Flavor Variations
🧊 Storage
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
Nutrition Information
(per serving)* Estimated values based on typical ingredients — actual nutrition may vary. % Daily Values based on a 2,000 calorie diet.
❓ Frequently Asked Questions
How do you store chocolate nutella cake?
Chocolate nutella cake keeps well covered in the refrigerator for up to 4 days. Store it in an airtight cake container so the frosting doesn’t absorb refrigerator odors, then let individual slices sit at room temperature for about 20–30 minutes before serving.
Can I make chocolate nutella cake ahead of time?
Yes, you can make the cake layers up to 2 days ahead and assemble the cake later. Wrap completely cooled layers tightly in plastic wrap and refrigerate them, or freeze them for up to 2 months; thaw frozen layers in the refrigerator before frosting.
Why did my chocolate cake sink in the middle?
A chocolate cake usually sinks when the center hasn’t finished setting before the cake leaves the oven or when the batter loses too much structure. Avoid opening the oven during the first 25 minutes, measure the flour accurately, and bake until the center springs back lightly when touched.
Can I use Nutella between the cake layers instead of buttercream?
Yes, but a thin layer of straight Nutella works best when paired with buttercream rather than used as the entire filling. If the Nutella feels too stiff to spread, warm it very briefly and stir it until smooth; don’t heat it enough to make it runny.
