Chocolate Nutella Cake
Chocolate Nutella cake is a single-layer chocolate cake made with Nutella baked right into the batter, topped with a rich Nutella buttercream and toasted hazelnuts. It’s deeply chocolatey, tender, and comes together in one pan — no stacking, no fuss.
This Nutella cake recipe is the kind of thing you make when you want something genuinely impressive without a complicated process. The buttercream alone — silky with cocoa, Nutella, and just enough heavy cream — is worth making on its own.
One thing to keep in mind: buttermilk is doing real work here. It keeps the crumb tender and the chocolate flavor clean and forward. Don’t swap it out if you can help it.
Table of Contents
Why You’ll Love This Chocolate Nutella Cake
- Nutella goes into both the cake batter and the buttercream for layered hazelnut-chocolate flavor throughout.
- It’s a single-layer cake — no leveling, no filling between layers, and less cleanup than a multi-tiered bake.
- Toasted hazelnuts on top add crunch and a finished, bakery-style look with almost no extra effort.
- The batter comes together with a hand mixer or stand mixer, and the frosting takes under 10 minutes to mix.
- Cocoa powder dusted inside the pan (instead of flour) keeps the exterior of the cake a deep, clean chocolate color.
Chocolate Nutella Cake with Nutella Buttercream
Equipment
- 9-inch round cake pan
- Parchment paper
- Non-stick cooking spray
- Medium Mixing Bowl
- Whisk
- Hand mixer or stand mixer
- Rubber spatula
- Thin knife or offset spatula
- Wire rack
- Serving plate or cake stand
- Toothpick
- oven
- Dry skillet
Ingredients
Cake Dry Ingredients
- 1 ¼ cups all-purpose flour provides structure for the cake
- 1 cup granulated sugar adds sweetness and moisture
- â…“ cup unsweetened cocoa powder plus extra for dusting the pan; adds deep chocolate flavor
- 1 teaspoon baking soda leavening
- ½ teaspoon baking powder leavening
- ½ teaspoon salt balances sweetness
Cake Wet Ingredients
- 6 tablespoons unsalted butter room temperature; adds richness and tenderness
- 3 tablespoons Nutella hazelnut spread adds hazelnut-chocolate flavor to the batter
- 1 large egg room temperature; binds and adds structure
- ½ tablespoon vanilla extract rounds out the chocolate flavor
- 1 cup buttermilk room temperature; keeps crumb tender and activates leavening
Nutella Buttercream
- 1 ¼ cups powdered sugar adds sweetness and body
- 3 tablespoons unsweetened cocoa powder adds chocolate depth to the frosting
- ½ cup unsalted butter 1 stick, room temperature; base of the buttercream
- ¼ cup Nutella hazelnut spread adds hazelnut flavor to the frosting
- ½ teaspoon vanilla extract adds background warmth
- â…› teaspoon salt balances frosting sweetness
- 1 tablespoon heavy whipping cream cold; add more 1/2 tablespoon at a time if needed to adjust consistency
Decoration
- ½ cup toasted hazelnuts whole and/or lightly chopped, for garnish around the outer edge
Optional Substitutions and Uses
- 1 tablespoon white vinegar or lemon juice optional buttermilk substitute; mix with 1 cup regular milk and let sit 5 minutes
- 1 cup regular milk optional buttermilk substitute base
- vanilla ice cream optional, serve leftover cake crumbled over ice cream
- whipped cream optional, use with leftover cake slices in a trifle
Instructions
- Preheat the oven to 350°F and position the rack in the center of the oven.
- Prepare a 9-inch cake pan by pressing a parchment circle into the bottom. Spray the pan liberally with non-stick cooking spray, then dust the interior with unsweetened cocoa powder. Tap out any excess and set the pan aside.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer, beat the room-temperature butter and granulated sugar together on medium-high speed until pale and fluffy, about 5 minutes. Scrape down the bowl with a spatula as needed.
- Add the Nutella and beat on medium speed until fully incorporated, about 2 minutes.
- Add the egg and vanilla extract. Beat on medium speed until combined, about 1 minute.
- Switch the mixer to low speed. Alternate adding the dry ingredient mixture and the buttermilk, scraping down the bowl between additions. Add in this order: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients, then stop mixing.
- Pour the batter into the prepared cake pan and smooth it into an even layer.
- Bake for 30 to 45 minutes, until a toothpick inserted into the center comes out with just a few crumbs. Start checking at the 30-minute mark and add time in 5-minute increments as needed.
- Remove the cake from the oven and immediately run a thin knife around the edge to detach it from the pan. Let it cool in the pan for 10 minutes.
- Carefully turn the cake out of the pan and allow it to cool completely before frosting.
- Make the Nutella buttercream. Beat the room-temperature butter on medium-high speed for 2 to 3 minutes, until light in color and smooth.
- Add the Nutella, vanilla extract, and salt. Beat on medium speed until fully combined, 1 to 2 minutes.
- Add the cocoa powder and beat on low speed until incorporated, about 1 minute.
- Add half of the powdered sugar and beat on low speed until fully absorbed, about 1 minute.
- Scrape down the bowl. Add the remaining powdered sugar and beat on low speed until absorbed, about 1 minute.
- With the mixer running on low, slowly pour in the cold heavy whipping cream. Beat until incorporated. If the frosting is too thick, add an additional 1/2 tablespoon of heavy cream at a time until it reaches a spreadable consistency.
- Fold the buttercream by hand a few times with a spatula to smooth it out and remove air bubbles.
- Place the completely cooled cake on a serving plate or cake stand.
- Spread the Nutella buttercream over the top of the cake in an even layer.
- Sprinkle the toasted hazelnuts over the outer edge of the cake.
- Cut into 10 equal pieces and serve.
Notes
What Ingredients Do You Need for Chocolate Nutella Cake?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Cake Dry | All-purpose flour | 1 1/4 cups | Structure for the cake |
| Cake Dry | Granulated sugar | 1 cup | Sweetness and moisture |
| Cake Dry | Unsweetened cocoa powder | 1/3 cup | Deep chocolate flavor |
| Cake Dry | Baking soda | 1 teaspoon | Leavening |
| Cake Dry | Baking powder | 1/2 teaspoon | Leavening |
| Cake Dry | Salt | 1/2 teaspoon | Balances sweetness |
| Cake Wet | Unsalted butter, room temperature | 6 tablespoons | Richness and tenderness |
| Cake Wet | Nutella hazelnut spread | 3 tablespoons | Hazelnut-chocolate flavor in batter |
| Cake Wet | Egg, room temperature | 1 large | Binds and adds structure |
| Cake Wet | Vanilla extract | 1/2 tablespoon | Rounds out the chocolate flavor |
| Cake Wet | Buttermilk, room temperature | 1 cup | Tender crumb, activates leavening |
| Buttercream | Powdered sugar | 1 1/4 cups | Sweetness and body |
| Buttercream | Unsweetened cocoa powder | 3 tablespoons | Chocolate depth in frosting |
| Buttercream | Unsalted butter, room temperature | 1/2 cup (1 stick) | Base of the buttercream |
| Buttercream | Nutella hazelnut spread | 1/4 cup | Hazelnut flavor in frosting |
| Buttercream | Vanilla extract | 1/2 teaspoon | Background warmth |
| Buttercream | Salt | 1/8 teaspoon | Balances the frosting sweetness |
| Buttercream | Heavy whipping cream, cold | 1 tablespoon | Adjusts consistency; add more if needed |
| Decoration | Toasted hazelnuts, whole and/or lightly chopped | 1/2 cup | Garnish around the outer edge |
The two key players are Nutella and buttermilk. Nutella gives both the cake and the frosting their signature hazelnut-chocolate character, while buttermilk keeps the crumb soft and tender.
Use cold heavy whipping cream for the buttercream — it helps the frosting come together smoothly without turning greasy.
How to Make Chocolate Nutella Cake Step by Step
Make the Cake
- Preheat your oven to 350 degrees F and position the rack in the center of the oven.
- Prepare a 9-inch cake pan by pressing a parchment circle into the bottom. Spray the pan liberally with non-stick cooking spray, then dust the interior with unsweetened cocoa powder. Tap out any excess and set the pan aside.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer, beat the room-temperature butter and granulated sugar together on medium-high speed until the mixture is pale in color and fluffy, about 5 minutes. Scrape down the bowl with a spatula as needed. Pro Tip: Don’t rush the creaming step — a full 5 minutes builds the airy structure that keeps this cake light despite the added Nutella.
- Add the Nutella and beat on medium speed until fully incorporated, about 2 minutes.
- Add the egg and vanilla extract. Beat on medium speed until combined, about 1 minute.
- Switch to low speed. Alternate adding the dry ingredient mixture and the buttermilk, scraping down the bowl between each addition. The order is: dry, buttermilk, dry, buttermilk, dry — then stop. Pro Tip: Alternating wet and dry ingredients keeps the batter smooth and prevents the gluten from overdeveloping, which would toughen the crumb.
- Pour the batter into the prepared cake pan and smooth it into an even layer.
- Bake for 30 to 45 minutes, until a toothpick inserted into the center comes out with just a few crumbs. Start checking at the 30-minute mark and add time in 5-minute increments as needed, since oven temperatures vary.
- Remove the cake from the oven and immediately run a thin knife around the edge to detach it from the pan. Let it cool in the pan for 10 minutes.
- Carefully turn the cake out of the pan and allow it to cool completely before frosting.
Make the Nutella Buttercream
- Beat the room-temperature butter on medium-high speed for 2 to 3 minutes, until it is light in color and smooth.
- Add the Nutella, vanilla extract, and salt. Beat on medium speed until fully combined, 1 to 2 minutes.
- Add the cocoa powder and beat on low speed until incorporated, about 1 minute.
- Add half the powdered sugar and beat on low speed until fully absorbed, about 1 minute.
- Scrape down the bowl. Add the remaining powdered sugar and beat on low until absorbed, about 1 minute.
- With the mixer running on low, slowly pour in the cold heavy whipping cream. Beat until incorporated. If the frosting is too thick, add an additional 1/2 tablespoon of heavy cream at a time until it reaches the right consistency. Pro Tip: Adding the cream last gives you control over the final texture — a stiffer frosting holds its edge cleanly, while a slightly looser one spreads more smoothly.
- Fold the buttercream by hand a few times with a spatula to finish smoothing it out.
Decorate and Serve
- Place the completely cooled cake on a serving plate or cake stand.
- Spread the Nutella buttercream over the top of the cake in an even layer.
- Sprinkle the toasted hazelnuts over the outer edge of the cake.
- Cut into 10 equal pieces and serve.
Tips, Troubleshooting, and Variations for Chocolate Nutella Cake
Pro Tips for Success
Room temperature matters. Cold butter won’t cream properly, and a cold egg can cause the batter to look curdled. Pull everything out of the fridge at least 30 to 60 minutes before you start.
Dust with cocoa, not flour. Using cocoa powder to prep the pan instead of flour keeps the outside of the cake looking deeply chocolatey rather than leaving a pale, chalky film.
Don’t skip running the knife around the edge. Do it immediately after pulling the cake from the oven, before it has a chance to stick. A thin offset spatula or butter knife works perfectly.
Cool completely before frosting. Even slightly warm cake will melt the buttercream on contact. If you’re short on time, 20 minutes in the freezer works.
Folding by hand at the end of the buttercream process makes a real difference. The spatula strokes push out air bubbles and give the frosting a smoother, denser texture that’s easier to spread.
Troubleshooting Common Problems
Problem: The cake is dense or gummy in the center.
Solution: It likely needed more time in the oven. Every oven runs differently — rely on the toothpick test rather than the clock, and start checking at 30 minutes.
Problem: The buttercream is too thick to spread.
Solution: Add cold heavy whipping cream one half tablespoon at a time, beating on low after each addition, until the frosting loosens to a spreadable consistency.
Problem: The batter looks curdled after adding the egg.
Solution: This usually means the egg was cold. Let it sit in a bowl of warm water for 5 minutes, then continue mixing — the batter should come back together once you add the dry ingredients.
Problem: The cake stuck to the pan.
Solution: Run a knife around the edge immediately after baking while the cake is still hot. Give the pan a gentle shake to confirm the cake has released before trying to turn it out.
How to Store and Reheat Chocolate Nutella Cake
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room temperature (covered) | Up to 2 days | Cover tightly with plastic wrap or a cake dome to prevent the cake from drying out. |
| Refrigerator | Up to 5 days | Store in an airtight container. Let slices come to room temperature before serving for the best texture. |
The buttercream firms up considerably in the fridge. Pull individual slices out about 20 to 30 minutes before eating so the frosting softens back to its original texture.
If you’d like to serve the cake slightly warm, 10 to 15 seconds in the microwave (without frosting) works well. Avoid reheating a frosted slice directly in the oven, as the buttercream will melt unevenly.
Leftover slices work well crumbled over vanilla ice cream, layered into a trifle with whipped cream, or served alongside a strong cup of coffee — the bitterness of a dark roast plays nicely against the sweetness of the Nutella frosting.
If you love easy bar desserts, these apple crisp cheesecake bars are another crowd-pleasing option worth bookmarking.
Chocolate Nutella Cake FAQs
Can I make this chocolate Nutella cake ahead of time?
Yes. Bake the cake a day in advance, let it cool completely, and store it wrapped tightly at room temperature. Make the Nutella buttercream the day you plan to serve it, or refrigerate the frosting separately and bring it to room temperature before spreading.
Can I double this recipe to make a two-layer cake?
The recipe as written is designed for one 9-inch layer. You can bake two separate batches using the same ingredient amounts for each layer, then stack and frost them. Adjusting one batch to fill two pans at once is not recommended, as it may affect baking time and texture.
What can I use if I don’t have buttermilk?
Buttermilk is an active ingredient in this recipe that affects both texture and leavening, so substitutions may change the result. A common kitchen workaround is to add one tablespoon of white vinegar or lemon juice to one cup of regular milk, stir, and let it sit for 5 minutes before using.
Do the hazelnuts need to be toasted?
Toasting hazelnuts before using them brings out a deeper, nuttier flavor and gives them a crispier texture on top of the frosting. You can toast them in a dry skillet over medium heat for 4 to 5 minutes, stirring frequently, until fragrant and lightly golden.
Can I use a different pan size?
This recipe is written for a 9-inch round cake pan. Using a different size will affect baking time — a smaller pan will bake longer and may dome more in the center, while a larger pan will bake faster. Always rely on the toothpick test to check for doneness.
Try This Nutella Cake Recipe and Let Us Know
If you make this chocolate Nutella cake, we’d love to hear how it turned out. Leave a rating and comment below — it genuinely helps other bakers, and we read every one.
Save this Nutella cake recipe to Pinterest so it’s easy to find the next time a chocolate craving hits.
And if you’re in the mood to keep baking, the oatmeal creme pie cake is another single-layer bake worth trying — or go completely different with this grated chocolate toast with sea salt for a five-minute chocolate fix.
Chocolate Nutella cake baked in one pan with a silky Nutella buttercream and toasted hazelnuts. Save this easy Nutella cake recipe for your next bake.
