The BEST Ferrero Rocher Cake

Name: The BEST Ferrero Rocher Cake
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Ingredients: 3 cups Flour; 1/2 cup Cocoa powder; 2 tsp Baking powder; 1 tsp Baking soda; 2 cups Granulated sugar; 3 Eggs; 1/2 cup Vegetable oil; 1 cup Buttermilk; 1 cup Coffee (hot); 1/2 tsp Kosher salt; 1 tsp Vanilla extract; 1/2 cup Nutella; 1/2 cup Hazelnuts (chopped); 1 1/2 cups Butter (unsalted, room temperature ); 2 cups Powder sugar; 1/2 cup Cocoa powder; 2 tsp Vanilla extract; 1/2 cup Nutella; 1/2 tsp Kosher salt; 3.5 oz Dark chocolate (or semisweet); 3.5 oz Heavy cream; 8 Ferrero rocher candy

This Ferrero Rocher cake has moist chocolate-hazelnut cake layers, Nutella buttercream, rich chocolate ganache, and whole Ferrero Rocher chocolates.

If you are looking for the absolute perfect show-stopping dessert, this is it. This recipe is incredible because it packs the exact flavor of a classic Italian hazelnut truffle into a soft, melt-in-your-mouth cake.

By combining a super easy, one-bowl chocolate cake base with toasted hazelnuts and creamy Nutella, you get a bakery-quality layer cake that looks and tastes luxurious but is surprisingly simple to make.

For more layer cake recipes, check out my tiramisu cake, Matilda's chocolate cake, and ding dong cake.

One reader, Flo, commented: “Made this for my babygirls 3 month birthday (if that s a thing😅). Totally loved it, first time a full cake is finished within the day at our house. ★★★★★”

Jump to:

Why this recipe works
Ingredients
Instructions
Expert Tips
Troubleshooting
Frequently Asked Questions
Storing
Freezing
Make It Ahead Of Time
Substitutions
Variations
The Quick Scaling Guide
Equipment
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💬 Comments

Why this recipe works

Authentic Ferrero Rocher Flavor: Loaded with real Nutella, toasted hazelnuts, dark chocolate ganache, and topped with whole Ferrero Rocher candies.
Melt-in-Your-Mouth Texture: The cake has an ultra-tender crumb that pairs perfectly with silky smooth Nutella buttercream.
One-Bowl Cake Base: The chocolate cake layers come together in just one bowl using a simple hand whisk.
Freezer-Friendly: Bake the cake layers ahead of time and freeze them to make assembly quick and effortless on event day.

Ingredients

Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.

For the Hazelnut Chocolate Cake

All-Purpose Flour: This forms the base of the cake. You can also use cake flour for an even tenderer crumb.

Dutch-Process Cocoa Powder: I prefer Dutch-process cocoa powder for my chocolate cakes because it gives them a deep, intense chocolate flavor and dark color. Unsweetened natural cocoa powder works too.

Baking Powder & Baking Soda: The leavening agents that help the cake rise beautifully.

Granulated Sugar: Sweetens the cake and keeps the crumb moist.

Vegetable Oil: Using oil instead of butter keeps the chocolate cake incredibly moist for days. Canola oil works great too.

Eggs: Make sure they are at room temperature so they incorporate easily into the batter.

Buttermilk: Adds incredible moisture and a slight acidity to activate the baking soda. (If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 10 minutes).

Hot Coffee: I use hot, strong brewed coffee or espresso. You won't taste the coffee at all; it simply blooms the cocoa powder to unleash a richer chocolate flavor.

Vanilla Extract & Kosher Salt: Essential flavor enhancers that make the chocolate and hazelnut flavors pop.

Nutella: Added directly into the batter for a rich chocolate hazelnut base.

Hazelnuts: Toasted and finely chopped. Toasting the nuts first releases their natural oils and deepens their flavor.

For the Nutella Buttercream

Unsalted Butter: Must be fully at room temperature so it beats into a light, fluffy frosting.

Powdered Sugar: Also known as confectioners' sugar. Sift it to ensure a lump-free buttercream.

Cocoa Powder: I use Dutch-process cocoa powder here as well for a rich chocolate base.

Heavy Cream: Adds moisture and turns the buttercream into a silky-smooth, spreadable dream.

Nutella: The star of the frosting! Added at the end for that unmistakable hazelnut spread flavor.

For the Chocolate Ganache

Semi-Sweet or Dark Chocolate: Use high-quality baking chocolate bars (chopped) for a glossy drip.

Heavy Cream: Creates the perfect pourable drip consistency when melted with chocolate.

Ferrero Rocher Candies: Whole chocolates used to top the piped buttercream dollops.

Instructions

Prep and Mix Wet Ingredients: Preheat your oven to 180°C (350°F) and line the bottoms of three 8-inch round cake pans with parchment paper.

In a large mixing bowl, whisk together the eggs, oil, Nutella, vanilla extract, granulated sugar, kosher salt, and buttermilk until smooth.

Add Cocoa and Hazelnuts: Sift in the cocoa powder and fold in the finely chopped toasted hazelnuts. Whisk until fully combined.

Mix Dry Ingredients and Hot Coffee: Sift in the flour, baking powder, and baking soda.

Pour in the hot brewed coffee and mix gently with a whisk until the batter is smooth and no dry streaks remain. Do not overmix.

Bake the Cake Layers: Divide the batter evenly among the three prepared pans (weigh with a scale for accuracy). Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

Make the Nutella buttercream

Beat the softened butter in a stand mixer fitted with the paddle attachment until pale and fluffy. Add half the powdered sugar and all the cocoa powder; mix on low speed.

Add the remaining powdered sugar, vanilla, heavy cream, and a pinch of salt. Beat on high speed until smooth, then fold in the Nutella until completely uniform.

Make the chocolate ganache

Place chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 30-second bursts until melted, then let sit for 2 minutes undisturbed. Whisk until glossy and smooth. Allow it to cool slightly so it is warm but not hot.

Assembly & Decoration

Anchor the first cake layer to your cake board with a dollop of frosting. Spread ⅓ of the Nutella buttercream over the layer. Repeat with the second and third cake layers.

Apply a thin crumb coat over the whole cake and freeze for 15 minutes. Frost with a thicker layer of buttercream, saving a small portion in a piping bag fitted with a 1M star tip. Chill for 10 minutes.

Pour the warm ganache over the top, nudging it gently over the edges to form drips. Pipe dollops of buttercream around the top border and crown each with a whole Ferrero Rocher candy.

Ferrero rocher cake on a white cake plate.

Expert Tips

Weigh Your Ingredients: Use a digital scale to weigh your flour, cocoa, sugar, and butter for consistent layer texture.
Don't Skip the Coffee: The hot coffee blooms the cocoa powder, which dramatically deepens the rich chocolate taste without leaving a coffee flavor behind.
Use Room-Temperature Dairy: Ensure your eggs, buttermilk, and butter are at room temperature so the batter doesn't seize or separate.
Cool Layers Completely: Never attempt to frost warm cake layers. Chill them in the fridge for 30 minutes before assembling to keep the buttercream firm.
Toast the Hazelnuts: Toast raw hazelnuts in a dry skillet or on a baking sheet at 175°C (350°F) for 8–10 minutes before chopping to unlock their natural nut oils.

Troubleshooting

Why is my buttercream split or lumpy?

This occurs if the butter or heavy cream was too cold when mixed. Continue beating on medium-high speed for 2–3 minutes; the friction will warm the fats and bring the frosting back together into a smooth emulsion.

Why did my chocolate ganache seize up?

If even a drop of water touches the melting chocolate or if it is overheated in the microwave, it will seize into a grainy mass. Use dry equipment and heat in short 30-second intervals.

Frequently Asked Questions

Will the hot coffee make the cake taste like coffee?

Not at all. The coffee simply deepens and intensifies the natural flavor volatiles of the cocoa powder without leaving a trace of coffee taste behind.

Why use oil instead of butter in the cake?

Oil remains completely liquid at room temperature and when chilled. This keeps the cake layers incredibly soft and moist even after refrigeration.

What is the best temperature for the chocolate drip?

The ganache drip should be between 30°C–32°C (86°F–90°F) and applied to a thoroughly chilled cake so it flows smoothly without melting the whipped frosting.

Storing

Store the assembled cake, covered, in the refrigerator for up to 5 days. Bring slices to room temperature 30 minutes before serving so the buttercream softens.

Freezing

Freezing Un-frosted Layers: Wrap cooled cake layers tightly in two layers of plastic wrap and freeze for up to 2 months. Thaw at room temperature for 1–2 hours before assembling.

Freezing Individual Slices: Wrap individual slices in plastic wrap and store them in an airtight container for up to 3 months.

Make It Ahead Of Time

Bake and freeze the cake layers up to 2 months in advance. Make the Nutella buttercream up to 3 days ahead and store it covered in the fridge; re-whip with a mixer for 1–2 minutes before using to restore its fluffy texture.

Cake split open next to two slices of cake.

Substitutions

Dairy-Free: Swap the buttermilk for unsweetened almond milk mixed with 1 tablespoon of lemon juice. Use vegan block butter for the frosting and coconut cream for the ganache.

Egg-Free: Replace the 3 eggs with ⅔ cup of unsweetened applesauce.

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free measure-for-measure baking flour blend containing xanthan gum.

Hazelnut Spread: Any brand of chocolate hazelnut spread works as a 1:1 replacement for Nutella.

Variations

Crunchy Hazelnut Layer: Sprinkle extra toasted, chopped hazelnuts directly over the buttercream filling between each cake layer for added crunch.

White Chocolate Ganache: Swap the dark chocolate drip for a white chocolate or milk chocolate drip.

Chocolate Fudge Frosting: Swap the Nutella buttercream for a dark chocolate fudge or chocolate cream cheese frosting if you prefer less hazelnut sweetness.

The Quick Scaling Guide

To adjust your ingredients, multiply every single ingredient in the recipe by the percentage listed below for your chosen pan setup.

9x13-Inch Sheet Pan: Use 100% of the recipe. Bake at 180°C (350°F) for 35 to 40 minutes.

Three 6-Inch Pans: Multiply the entire recipe by 60% (0.6). Use 2 whole eggs. Bake for 22 to 26 minutes.

Two 8-Inch Pans: Multiply the entire recipe by 70% (0.7). Use 2 whole eggs. Bake for 28 to 32 minutes.

Three 9-Inch Pans: Multiply the entire recipe by 130% (1.3). Use 4 whole eggs. Bake for 25 to 30 minutes.

Equipment

More hazelnut recipes

Ferrero Rocher Cookies- Chewy chocolate hazelnut cookies packed with chopped hazelnuts and topped with a dollop of Nutella.R

Nutella Cupcakes- Decadent chocolate cupcakes filled with Nutella and topped with a swirl of Nutella buttercream.

Nutella Cookies- Rich chocolate cookies made with Nutella inside the dough and topped with melted Nutella swirls.

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