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
*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!
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
- Kinder Bueno Cookies
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 (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
Nutrition
If you like this, check out more of my Cake recipes!
NB. This post is NOT sponsored by Nutella – I just love their product!
Cat
This looks incredible! I am Nutella obsessed so this is definitely my dream cake. It looks so professional too!x
thebakingexplorer
Thank you Cat, I'm so glad you like it!
Nimmi Afzal
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 ?
thebakingexplorer
Thanks Nimmi! It's great to be involved in Fiesta Fridays!
Monika Dabrowski
What a glorious looking cake, thank you for bringing it to #CookBlogShare:) Have a good week!
thebakingexplorer
Thanks Monika! You too!
Jhuls
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.
Jhuls
I meant 'I would not let Fiesta Friday pass...' Sorry, that's that problem when you are typing too fast! 😀
thebakingexplorer
Thanks Jhuls and thank you so much for featuring my cake!
Angela / Only Crumbs Remain
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
thebakingexplorer
Thanks Angela, it was quite the skyscraper!
Jo Allison / Jo's Kitchen Larder
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
thebakingexplorer
It really does, so simple but so effective!
Mother of 3
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.
thebakingexplorer
I hope he enjoys making it as much as I did!
Lily
What a beautiful cake! I love the way you decorated and your piping techniques. Nice to meet you and happy Fiesta Friday!
thebakingexplorer
Thank you Lily! Lovely to meet you too!
jenny walters
Wowsers what a fabulous and delicious cake!I can almost taste it.Inspired!A real showstopper of complete lushness.
thebakingexplorer
Thank you so much Jenny!
Corina Blum
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...
thebakingexplorer
Thank you Corina! I hope you find an occasion soon (or create one!)
Choclette
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.
Deepika|TheLoveOfCakes
That's such a stunner!! Who doesn't love nutella!! Such a great cake idea to make for any birthday or celebrations!!
Kate - gluten free alchemist
Saw this on social media and drooled. Quite a masterpiece Kat...... just beautiful, with flavours to match! xx
Claire
Oh wow, this looks amazing. I love anything with Nutella in it 🙂
Amber
Hi, is this chocolate cake nice and moist? Don't like dry sponges ;(
thebakingexplorer
Hi Amber, it was when I made it! 🙂
Amber
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?
thebakingexplorer
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!
Amber
Hi. Could i half this to make a 6 inch version?
thebakingexplorer
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!
Natalie
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
thebakingexplorer
Hi Natalie, just use two thirds of the ingredients, so 6 eggs etc. Hope you enjoy it!