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Nutella Cake

Nutella Cake

Chocolate and hazelnut cake with Nutella buttercream
Course Dessert
Cuisine European
Keyword Cake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16
Calories 953kcal
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 (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


Calories: 953kcal | Carbohydrates: 108g | Protein: 10g | Fat: 56g | Saturated Fat: 34g | Trans Fat: 2g | Cholesterol: 200mg | Sodium: 432mg | Potassium: 302mg | Fiber: 4g | Sugar: 82g | Vitamin A: 1387IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg