My Nutella Bueno Cupcakes are very popular, and they 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!
How to make Nutella Cake
To make the sponge mix together the butter and sugar, then add the eggs bit by bit and whisk them in, followed by the vanilla. Then whisk in the self raising flour, baking powder and cocoa powder. Fold in the chopped hazelnuts.
Divide the mixture between three lined and greased 8" sandwich tins. Bake them for around 35 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool completely.
To make the buttercream, mix together the butter and icing sugar. Then add the Nutella and milk, and mix until smooth.
Stacked the sponges up on a cake stand, piping buttercream between each layer. For the final decoration, spread some buttercream over the top of the cake, then pipe rosettes all around the edge. In the centre, sprinkled the chopped hazelnuts and the chocolate sprinkle strands. Place Kinder Bueno pieces all around the edge.
Can this cake by made in different size cake tins?
Yes! If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
How long does this cake last for and can it be frozen?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the Kinder bueno, sprinkles or hazelnuts). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it's own in a tub, or you can decorate the cake and freeze it fully assembled.
To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don't it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Can this cake be made into cupcakes?
Yes! Check out my Nutella Bueno Cupcakes recipe for details.
More tips for making the Nutella Cake:
- 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 used a Jem 1E nozzle to pipe the buttercream onto the cake
- To make this cake with only two layers, reduce the ingredients by one third
Recommended equipment & ingredients*
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Nutella spread
- Electric hand mixer
- Round cake tin liners
- Piping bags
- Jem 1E Piping nozzle
- Kinder Bueno
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More Nutella recipes...
- Nutella Bueno Loaf Cake
- Nutella Meringue Roulade
- Nutella, Banana & Marshmallow Tart
- Nutella Baked Donuts
- Raspberry & Nutella Bread Rolls
- Nutella Bueno Cheesecake (No Bake)
- Nutella Cheesecake Blondies
- Nutella Bueno Cupcakes
- Nutella Stuffed Cookies
- Cherry & Nutella Chocolate Cake
- Nutella Popcorn
- Nutella Kinder Bueno Brownies
- Nutella Popsicles
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 (that are at least 2" deep)
- To make the sponge mix together the butter and sugar until light and fluffy. I used an electric hand mixer, but you can also do this by hand
- 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
If you like this, check out more of my Cake recipes!
NB. This post is NOT sponsored by Nutella – I just love their product!