I recently posted some Nutella Bueno Cupcakes and they have been very popular, so it inspired me to go bigger and make this giant Nutella cake! It’s made up of three layers of chocolate and hazelnut sponge, sandwiched together with Nutella buttercream, topped with more Nutella buttercream, chopped hazelnuts, chocolate sprinkles and Kinder Bueno mini pieces. It’s a Nutella lover’s dream and would make an amazing birthday cake for the Nutella fan in your life!
To make the sponge I creamed together the butter and sugar, then I added the eggs bit by bit and whisked them in, followed by the vanilla. I then whisked in the self raising flour, baking powder and cocoa powder.
I folded in the chopped hazelnuts, you can omit these if you wish, but they do add that nutty flavour to the cake that reminds you of Nutella.
Then I poured the mixture into three lined and greased 8″ sandwich tins.
I baked them on 160C Fan/180C/350F/Gas Mark 4 for around 25 minutes, until a skewer inserted in the middle came out clean. I let them cool completely.
To make the buttercream I started by creaming together the butter and icing sugar.
Then I added the Nutella, and a splash of milk, and mixed until it came together.
I stacked the sponges up on the cake stand, piping buttercream between each layer using a piping bag and my Jem 1E star nozzle.
For the final decoration, I spread some buttercream over the top of the Nutella Cake, then piped rosettes all around the edge. In the centre I sprinkled the chopped hazelnuts, then the chocolate strands. I placed Kinder Bueno pieces all around the edge.
I served this Nutella Cake at a party and it was a huge hit, it got completely demolished! The Nutella buttercream is so good I could eat it with a spoon!
|Nutella Bueno Cupcakes||Cherry & Nutella Chocolate Cake||Nutella Cheesecake Blondies|
|Nutella Bueno Cheesecake (No Bake)|
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For the sponge
- 500 g Butter or Baking spread
- 500 g Caster sugar
- 9 Eggs large
- 2 tsp Vanilla extract
- 425 g Self raising flour
- 75 g Cocoa powder
- 1 tsp Baking Powder
- 75 g Chopped hazelnuts
For the buttercream
- 300 g Butter or Baking spread
- 600 g Icing sugar
- 400 g Nutella
- 1/2 tbsp Milk
- 50 g Chopped hazelnuts
- Chocolate strand sprinkles
- 12 Kinder Bueno mini pieces
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins
To make the sponge cream together the butter and sugar until light and fluffy. I used an electric hand mixer, but you can also do this by hand with a whisk
Add the eggs two or three at a time and whisk them in
Then whisk in the vanilla extract
Then whisk in the self raising flour, baking powder and cocoa powder
Finally, fold in the chopped hazelnuts with a spatula or wooden spoon
Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even
Bake them for around 35 minutes, or until a skewer inserted in the middle comes out clean. Then remove them for the tins carefully and let them cool completely on a cooling rack
To make the buttercream, mix together the butter and icing sugar until smooth, you can use either an electric mixer or do this by hand with a whisk
Then add the Nutella and mix it in, then add the milk, it should be smooth with no lumps. You can then put it in a piping bag fitted with a star nozzle
Stack the sponges up on your plate or cake stand, piping buttercream between each layer. Start by going around the edges of the sponge, then fill in the middle
When you get to the last layer, use a spatula to spread buttercream in the centre reaching almost to the edge but not quite, then pipe rosettes all around the edge
Sprinkle the chopped hazelnuts in the centre, then add the chocolate strands. Finally place the Kinder Bueno mini pieces all around the edge
Store leftovers in an airtight container in a cool place and eat within 3 days
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