Nutella Cake

Nutella Cake

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!

How to make Nutella Cake…

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.

Recommended equipment & ingredients*

8″ cake tinsMixing bowlsCooling rack
Kitchen scalesNutella spreadElectric hand mixer
Round cake tin linersPiping bagsJem 1E Piping nozzle
Kinder Bueno

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

Nutella Cake

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.

Nutella Cake

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!

More Nutella recipes…

Nutella Bueno CupcakesNutella Cheesecake Blondies
Nutella Bueno CupcakesCherry & Nutella Chocolate CakeNutella Cheesecake Blondies
Nutella Bueno CheesecakeNutella Stuffed Cookies
Nutella Bueno Cheesecake (No Bake)Nutella Stuffed CookiesRaspberry & Nutella Bread Rolls
Nutelle PopcornNutella Bueno Loaf CakeNutella Baked Donuts
Nutella PopcornNutella Bueno Loaf CakeNutella Baked Donuts
Nutella, Banana & Marshmallow TartNutella Meringue Roulade
Nutella, Banana & Marshmallow TartNutella Meringue Roulade
Nutella Cake

Nutella Cake

Chocolate and hazelnut cake with Nutella buttercream
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: European
Keyword: Cake
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 16
Author: thebakingexplorer


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

For decoration

  • 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
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

NB. This post is NOT sponsored by Nutella โ€“ I just love their product!

If you like this, check out more of myย Cake recipes!

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33 comments / Add your comment below

  1. The cake is looking just perfect for the party.. I need two big slices of it?.. thanks for sharing this scrumptious Nutella cake with us.. I hope you are enjoying the party..
    Happy Fiesta Friday ?

  2. I would let Fiesta Friday pass without having to taste this delicious cake!! I love anything Nutella and this cake looks absolutely gorgeous!! Thanks for linking up to Fiesta Friday party.

  3. Oh my words! This is absolutely stunning Kat! Such a ‘high rise’ cake! I’m really not surprised that it was demolished at your party ๐Ÿ™‚ Thankyou so much for linking up with #BakingCrumbs again ๐Ÿ™‚
    Angela x

  4. 5 stars
    What a beautiful cake! I love the way you decorated and your piping techniques. Nice to meet you and happy Fiesta Friday!

  5. Wow Kat. Your cakes always look so amazing. I can see these being a major hit with an awful lot of people. Thanks for sharing with #WeShouldCocoa.

  6. Thanks for your reply, i may attempt! I have 3 8 inch cake tins, problem is my oven is only 50cm wide so wont be able to cook at the same time. Do you have any tips or advice for this please?

    1. If you can’t make all at once, then don’t leave cake batter sat on the side while the others bake as this will affect the final result. I would advise only making as much batter as you can bake, then make more and bake again, or make a smaller version of the cake. I hope that helps!

  7. Hello how would I convert the sponge ingredients to a 8″ 2 layer cake instead of the 3 layer that you have done? Thank you for your help ๐Ÿ˜Š x

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