My Nutella Bueno Cupcakes are very popular, and they inspired me to go bigger and make this 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 and Kinder Bueno pieces. It's a Nutella lover's dream and would make an amazing birthday cake for the Nutella fan in your life!
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Ingredient Tips & Equipment Information
- 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 the full recipe with measurements, head to the recipe card at the end of this post.
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 35-40 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. Stack the sponges up on a cake stand, piping buttercream between each layer and drizzling over some Nutella spread that has been warmed up. For the final layer, sprinkle chopped roasted hazelnuts over the cake and place Kinder Bueno pieces all around the edge.
For the full recipe with measurements, head to the recipe card at the end of this post.
Can this cake be made with two layers?
Yes! Please check the notes after the recipe at the bottom of this post for details. It can also be made with one layer.
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.
Can this cake be made into cupcakes?
Yes! Check out my Nutella Bueno Cupcakes recipe for details.
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. 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 you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 4 additional teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this cake be made gluten free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 4 additional teaspoons baking powder. You may also like to add ¾ tsp xanthan gum for better texture. Kinder Bueno is not gluten free, so you will have to omit these from the decoration. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Can this cake be made dairy free?
For a dairy free version, use a dairy free baking spread and dairy free milk for both the cake and buttercream. I recommend Flora Plant or the Stork Baking Block for the buttercream, as they give the best texture. You will also need to use a dairy free alternative to Nutella, and omit the Kinder Buenos decoration. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
More tips for making the Nutella Cake:
- I used a Jem 1E nozzle to pipe the buttercream onto the cake
- You can spread the buttercream onto the cake if you don't want to pipe it.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Nutella spread
- Electric hand mixer
- Round cake tin liners
- Cake tester
- 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
- Kinder Bueno Cookies
- Kinder Bueno Ice Cream (No Churn)
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.
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!
Lynn
Hi Kat
I'm planning to make a 2 layer cake for my niece's birthday next week?
I was just wondering how much ingredients will I need to make the buttercream for a 2 layer cake?
thebakingexplorer
Hi Lynn, depending on how much buttercream you like, I'd recommend starting wih two thirds of the recipe 😀
Liz
This recipe was phenomenal - I am not a confident baker but I made it very easily and it looked amazing. Everyone was so impressed and it tasted amazing!! Thank you so much!