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Nutella Cake
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Nutella Cake

Chocolate and hazelnut cake with Nutella buttercream
Course Dessert
Cuisine European
Keyword Cake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16
Calories 953kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Butter or Baking spread softened, unsalted
  • 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 roasted hazelnuts

For the buttercream

  • 250 g Butter softened, unsalted
  • 500 g Icing sugar
  • 300 g Nutella
  • 2-3 tbsp Milk

For decoration

  • 75 g Nutella warmed, to drizzle
  • 50 g Chopped roasted hazelnuts
  • 6-8 Kinder Bueno pieces

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8" cake tins (that are at least 2" deep)
  • To make the sponge mix together the butter/baking spread and sugar until light and fluffy, around 2-3 minutes. For best results, use an electric mixer
  • Add the eggs and vanilla extract, and whiskmix them in
  • Then gently whisk or fold in in the self raising flour, baking powder and cocoa powder
  • Finally, fold in the chopped hazelnuts
  • Divide the mixture between the three tins, use scales for accuracy if you like
  • Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
  • To make the buttercream, mix the butter on it's own for a few minutes, then add the icing sugar and mix until just combined, using an electric mixer for best results
  • Add the Nutella and mix it in, then add the milk, you can add extra milk if the buttercream is too stiff. Then put it in a piping bag fitted with the nozzle of your choice
  • Stack the sponges up on your plate or cake stand, piping buttercream between each layer, then drizzling the warmed Nutella over the buttercream. Start by going around the edges of the sponge, then fill in the middle
  • When you get to the last layer, pipe larger rosettes all around the edge and smaller ones in the centre
  • Sprinkle the chopped hazelnuts over the cake and place the Kinder Bueno pieces all around the edge. Drizzle with more Nutella
  • Store leftovers in an airtight container in a cool place and eat within 3 days

Video

Notes

  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • I used a baking spread for the cake and unsalted butter for the buttercream.
  • You can use any cocoa powder for this cake, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
  • You can omit the chopped hazelnuts if you wish, but they do add that nutty flavour to the cake that reminds you of Nutella.
  • I decorated the cake with some Kinder Bueno pieces, Kinder chocolate would also work well.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
 
For two layers you will need:
350g butter, 350g sugar, 6 eggs, 1 ½ tsp vanilla extract, 300g self raising flour, 50g cocoa powder, ½ tsp baking powder, 50g hazelnuts

Nutrition

Calories: 953kcal | Carbohydrates: 108g | Protein: 10g | Fat: 56g | Saturated Fat: 34g | Trans Fat: 2g | Cholesterol: 200mg | Sodium: 432mg | Potassium: 302mg | Fiber: 4g | Sugar: 82g | Vitamin A: 1387IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg