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 tins | Mixing bowls | Cooling rack |
| Kitchen scales | Nutella spread | Electric hand mixer |
| Round cake tin liners | Piping bags | Jem 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!
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!
More Nutella recipes…
Ingredients
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
Instructions
- 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
NB. This post is NOT sponsored by Nutella – I just love their product!
If you like this, check out more of my Cake recipes!
Pin for later!
This looks incredible! I am Nutella obsessed so this is definitely my dream cake. It looks so professional too!x
Thank you Cat, I’m so glad you like it!
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 ?
Thanks Nimmi! It’s great to be involved in Fiesta Fridays!
What a glorious looking cake, thank you for bringing it to #CookBlogShare:) Have a good week!
Thanks Monika! You too!
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.
I meant ‘I would not let Fiesta Friday pass…’ Sorry, that’s that problem when you are typing too fast! 😀
Thanks Jhuls and thank you so much for featuring my cake!
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 🙂 Thankyou so much for linking up with #BakingCrumbs again 🙂
Angela x
Thanks Angela, it was quite the skyscraper!
What a beautiful and delicious cake! Piping buttercream instead of spreading it gets me every time! It makes such a huge difference – from nice to fabulous! x
It really does, so simple but so effective!
OH My middle son would LOVE this! He’s on a real baking kick lately to so perhaps I’ll show him this and see what he thinks. Pinned.
I hope he enjoys making it as much as I did!
What a beautiful cake! I love the way you decorated and your piping techniques. Nice to meet you and happy Fiesta Friday!
Thank you Lily! Lovely to meet you too!
Wowsers what a fabulous and delicious cake!I can almost taste it.Inspired!A real showstopper of complete lushness.
Thank you so much Jenny!
It really is an impressive looking cake and I am so so tempted by that Nutella buttercream! I just need an occasion to make this now…
Thank you Corina! I hope you find an occasion soon (or create one!)
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.
That’s such a stunner!! Who doesn’t love nutella!! Such a great cake idea to make for any birthday or celebrations!!
Saw this on social media and drooled. Quite a masterpiece Kat…… just beautiful, with flavours to match! xx
Oh wow, this looks amazing. I love anything with Nutella in it 🙂
Hi, is this chocolate cake nice and moist? Don’t like dry sponges ;(
Hi Amber, it was when I made it! 🙂
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?
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!
Hi. Could i half this to make a 6 inch version?
Hi, to convert to 6″ you would have to multiply the ingredient amounts by 0.56. All the information about converting is here: https://thebakingexplorer.com/ingredients-conversions/ I hope that helps!
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 😊 x
Hi Natalie, just use two thirds of the ingredients, so 6 eggs etc. Hope you enjoy it!