When a family celebration calls for chocolate, this Nutella-studded layer cake answers with drama and comfort. Moist chocolate layers meet a silky Nutella buttercream for a dessert that reads like a love letter to anyone who adores hazelnut spread. Follow this refreshed, user-friendly version to bake a triple-layer showstopper that tastes like a party and looks like one too.
What makes this Nutella chocolate cake a crowd-pleaser
This recipe combines classic chocolate cake basics with a rich Nutella frosting. The result is a moist, deeply chocolatey cake balanced by a creamy, hazelnut-forward icing. It’s ideal for birthdays, weekend baking, or any time you want a decadent dessert that still feels homemade.
- Format: Three 8-inch layers for height and drama.
- Texture: Tender crumb from oil and boiling water.
- Frosting: Butter, Nutella, melted chocolate, and sour cream for silkiness.
- Yield & time: About 10 slices. Prep 30 min, bake 30 min, total ~1 hr 10 min.
Ingredients for the cake and Nutella frosting (shopping list)
Measure ingredients carefully for consistent results. Below are the amounts you’ll use for the three-layer cake and the hazelnut-chocolate buttercream.
Cake
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Nutella Frosting
- 4 1/2 cups powdered sugar
- 1 1/2 cups unsalted butter, room temperature
- 3/4 cup sour cream
- 1 cup Nutella
- 11 oz semisweet baking chocolate, melted and cooled
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-step: bake, cool and assemble
Work methodically through each stage for a clean finish. Short rests and careful cooling improve texture and slicing.
- Preheat oven to 350°F (175°C). Grease three 8-inch round pans and line each base with parchment paper.
- In a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt until uniform.
- Add eggs, milk, vegetable oil, and vanilla. Beat on medium speed about 2 minutes to blend.
- Pour in boiling water and mix just until smooth. Batter will be thin; this keeps the cake moist.
- Divide batter evenly among pans. Bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool cakes 10 minutes in the pans. Turn each cake out onto a wire rack, upside down to flatten domes, then cool completely.
- For the frosting, melt 11 oz semisweet chocolate and let it cool to room temperature before adding to butter.
- Cream butter and powdered sugar until light and fluffy. Add cooled melted chocolate, Nutella, vanilla, and salt; beat to combine.
- Fold in sour cream until the frosting is smooth and spreadable. Chill briefly if it becomes too soft.
- Assemble: put a small dollop of frosting on the serving plate to anchor the first layer. Spread about 1 1/2 cups of frosting between layers, then cover the top and sides. Garnish with sprinkles or chocolate shavings. Keep refrigerated.
Practical tips to get glossy, silky Nutella frosting
Small technique choices make a big difference. These tips help you avoid a dense or dull buttercream.
- Chocolate temperature: Let melted chocolate reach room temperature before adding. Hot chocolate will deflate the butter.
- Whip the butter well: Beat butter and sugar until pale and airy. This creates a lighter frosting.
- Processor vs mixer: A food processor gives a very smooth finish. A stand mixer works fine but may yield denser frosting if overworked.
- Type of chocolate: Semisweet is a safe balance. Swap for dark chocolate for a deeper bitter note.
- Fixing a heavy frosting: Add a tablespoon of milk or cream and beat briefly. Chill for 10–15 minutes, then rewhip to restore pipeable texture.
Serving ideas and refrigeration advice
- Store slices in the refrigerator. The frosting holds shape better chilled.
- Bring pieces to room temperature before serving for the most flavor.
- Decorate with sprinkles, toasted hazelnuts, or chocolate curls for contrast.
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