This incredible Nutella cake is made with chocolate hazelnut cake layers, frosted with Nutella buttercream, and topped with chocolate ganache.
Moist chocolate cake layers are enriched with Nutella, filled with fluffy Nutella buttercream, and finished with a rich dark chocolate drip.
The one-bowl cake batter relies on simple pantry staples, buttermilk, and hot coffee to yield a soft, melt-in-your-mouth crumb that stays fresh for days.
Because this recipe is easy to make ahead of time and freezes beautifully, it is my go-to crowd-pleaser for birthdays, holidays, and special celebrations.
One reader, Meronda, commented: “Love, love, LOVE this cake recipe! My son wanted a Nutella birthday cake and we chose this recipe. I’m not the biggest fan of Nutella, but THIS cake tasted DELICIOUS and is PERFECTLY moist! ★★★★★”
For more Nutella desserts, check out my No-bake Nutella cheesecake, 3-Ingredient Nutella brownies, and our Nutella tart.
Jump to:
Why this recipe works
- Double Nutella Flavor: Nutella is infused into both the chocolate cake layers and the silky buttercream frosting.
- One-Bowl Batter: The cake batter comes together easily in a single bowl without needing a stand mixer.
- Ultra Moist Crumb: Buttermilk, vegetable oil, and hot coffee keep the cake layers soft, plush, and moist for days.
- Silky Nutella Buttercream: A fluffy, stable frosting packed with real Nutella that holds its shape for piping and stacking.
- Make-Ahead Friendly: Cake layers freeze exceptionally well, making party prep stress-free.
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.
The chocolate cake layers
All-Purpose Flour: Provides the core structure for the cake layers. You can also use cake flour for an even more tender crumb.
Dutch Process Cocoa Powder: Gives the cake a deep, dark chocolate color and smooth cocoa taste. Natural cocoa powder works as a swap.
Baking Powder & Baking Soda: Dual leaveners that help the heavy batter rise into tall, fluffy layers.
Granulated Sugar: Sweetens the cake and retains moisture in the crumb.
Vegetable Oil: Ensures the cake layers stay ultra-moist even when chilled. Canola oil works as an equal swap.
Nutella: Adds rich chocolate hazelnut flavor directly into the batter.
Eggs: Large and at room temperature so they emulsify smoothly into the liquid ingredients.
Buttermilk: Adds moisture and subtle tang to activate the baking soda for a tender crumb.
Hot Coffee: Blooms the cocoa powder and deepens the chocolate flavor without making the cake taste like coffee.
Vanilla Extract: Enhances the warm cocoa and hazelnut notes.
Kosher Salt: Balances the sweetness and amplifies the chocolate flavor.
The Nutella buttercream frosting
Unsalted Butter: Softened to room temperature for a smooth, fluffy frosting base.
Powdered Sugar: Sifted to ensure the buttercream stays silky and lump-free.
Dutch Process Cocoa Powder: Adds extra chocolate depth to the buttercream.
Nutella: Blended directly into the whipped butter for maximum flavor and creaminess.
Vanilla Extract: Adds smooth aromatic flavor to the frosting.
For the chocolate ganache
Dark Chocolate: Use high-quality dark chocolate bars or chips for a glossy, rich drip.
Heavy Cream: Melted with the chocolate to create a smooth, pourable ganache.
Instructions
Make the cake layers
1. Prep: Preheat your oven to 180°C (350°F). Line three 8-inch cake pans with parchment paper and wrap with damp cake strips for even baking.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together sugar, eggs, salt, oil, Nutella, vanilla extract, buttermilk, and sifted cocoa powder until smooth.
3. Add Dry & Coffee: Sift in flour, baking powder, and baking soda. Whisk until almost combined, then pour in hot coffee. Mix gently until the batter is smooth and lump-free. Do not overmix.
4. Bake & Cool: Divide batter evenly among the three prepared 8-inch pans (weigh with a kitchen scale for best accuracy). Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Make the Nutella buttercream
1. Beat Butter: In a large bowl, beat room temperature butter with an electric hand mixer or stand mixer on medium speed for 2 to 3 minutes until light and fluffy.
2. Add Dry Ingredients: Sift in half of the powdered sugar and cocoa powder. Mix on low speed until combined, then add the remaining powdered sugar and mix until smooth.
3. Add Nutella: Add Nutella and vanilla extract. Beat on medium-high for another 1 to 2 minutes, until silky, light, and fully blended.
Make ganache & assemble
1. Make Ganache: Combine chopped dark chocolate and heavy cream in a microwave-safe bowl. Microwave for 70 seconds, let sit undisturbed for 10 minutes, then whisk until smooth and glossy.
2. Stack Layers: Pipe a small dab of frosting onto your serving plate to anchor the cake. Place the first cake layer down, spread ¼ of the Nutella buttercream evenly on top, and repeat with the second and third cake layers.
3. Frost & Chill: Frost the top and sides of the entire cake with the remaining buttercream. Chill the cake in the fridge for 20 minutes so the frosting sets firmly.
4. Drip & Decorate: Pour cooled chocolate ganache over the top of the chilled cake, gently nudging it toward the edges with an offset spatula to create drips. Pipe remaining frosting into decorative swirls around the top rim.
Expert Tips
- Don't Skip the Coffee: The hot coffee blooms the cocoa powder and intensifies the chocolate taste without leaving any coffee flavor behind.
- Use Cake Strips: Soak fabric cake strips in water and wrap them around your pans before baking to ensure perfectly flat, level layers without domes.
- Weigh the Batter: Use a digital kitchen scale when dividing batter into the three pans so all layers bake evenly in the same timeframe.
- Room Temp Dairy & Butter: Ensure buttermilk, eggs, and butter are at room temperature so the batter mixes homogeneously and the buttercream doesn't separate.
- Cool Layers Completely: Always let cake layers cool 100% before applying frosting, or the butter in the frosting will melt and slide off.
Troubleshooting
Why is my buttercream grainy or separating?
This happens if the butter was too cold when beaten or if powdered sugar wasn't sifted. Keep beating on medium-high speed for another 2 to 3 minutes to bring the emulsion together.
Why did my ganache drip run all the way down to the plate?
If the ganache is too warm, it runs too fast. Let the ganache cool at room temperature until slightly thickened before applying, and ensure the cake is chilled before dripping.
Why are my cake layers dense or dry?
Dense cake layers stem from overmixing the batter after adding flour or measuring flour by volume instead of weight. Overbaking also dries out the crumb, start checking doneness at 23 minutes.
Frequently Asked Questions
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.
Yes, any smooth chocolate hazelnut spread works as a direct 1:1 swap in both the cake batter and the buttercream. Ensure the spread is well stirred and smooth before measuring.
Nutella naturally softens buttercream due to its oil content. Chill the bowl in the fridge for 15 to 20 minutes and re-whip. If still soft, beat in an extra ¼ cup of sifted powdered sugar.
Storing
Cover the cake or store it in a cake keeper in the fridge for up to 4 days. Bring slices to room temperature 30 minutes before serving for the softest texture and creamiest frosting.
Freezing
You can freeze the assembled cake (or individual slices) in an airtight container for up to 3 months.
If freezing individual slices, wrap them tightly in plastic wrap before placing them in a freezer bag. Thaw in the fridge overnight before serving.
Make it ahead of time
Bake Layers: Bake up to 2 days ahead and store at room temp, or freeze for up to 3 months.
Prep Buttercream: Make up to 1 week early and refrigerate. Bring to room temp and re-whip before frosting.
Make Ganache: Prepare 1 day ahead at room temp. Warm for 5–10 seconds until pourable.
Assemble Early: Frost the cake 1 day in advance and chill. Add the ganache drip the day of serving.
Substitutions
Dairy Free: Swap buttermilk with almond milk + 1 tablespoon vinegar, butter with plant-based butter, heavy cream with coconut cream, and Nutella with dairy-free chocolate hazelnut spread.
Egg Free: Replace the 3 eggs with ⅔ cup unsweetened applesauce.
Gluten Free: Swap all-purpose flour for a 1:1 gluten-free measure-for-measure baking flour containing xanthan gum.
Variations
Toasted Hazelnut Crunch: Add 1 cup of chopped, toasted hazelnuts between cake layers over the buttercream for a Ferrero Rocher-style crunch.
Extra Nutella Drizzle: Drizzle warm Nutella directly between layers over the buttercream before stacking.
Whipped Chocolate Frosting: Swap Nutella buttercream for chocolate whipped cream or chocolate cream cheese frosting.
How to Scale This Recipe for Different Pans
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: Keep the ingredients the same (100% of the recipe). Bake at 175°C (350°F) for 35 to 40 minutes.
- Two 6-Inch Pans: Multiply the entire recipe by 60% (or 0.6). Use 2 whole eggs. Bake at 175°C (350°F) for 28 to 32 minutes.
- Three 6-Inch Pans: Keep the ingredients the same (100% of the recipe). Divide the batter evenly between three pans. Bake at 175°C (350°F) for 22 to 26 minutes.
- Two 9-Inch Pans: Multiply the entire recipe by 130% (or 1.3). Use 4 whole eggs. Bake at 175°C (350°F) for 30 to 35 minutes.
Equipment
- Three 8-inch round cake pans
- Fabric cake strips
- Digital kitchen scale
- Large mixing bowls & whisk
- Electric hand mixer or stand mixer
- Offset spatula
- Piping bag with 1M star tip
More Nutella Recipes
No-bake Nutella cheesecake- Rich, creamy, and silky smooth with a buttery crust.
Nutella banana muffins- Fluffy banana muffin batter swirled with warm Nutella.
Nutella mug cake- Gooey, chocolaty, and ready in under 2 minutes.
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📖 Recipe
Best Nutella Cake (One Bowl)
Ingredients
Nutella cake
- 3 cups Flour AP, plain flour
- ½ cup Dutch cocoa powder
- 2 teaspoon Baking powder
- 1 teaspoon baking soda
- 2 cups Granulated sugar
- ¾ cup Vegetable oil
- ¾ cup Nutella
- 3 Eggs room temp
- 1 cup Buttermilk room temp
- 1 cup Hot coffee
- 1 tablespoon Vanilla extract
- 1 teaspoon Salt
Nutella buttercream frosting
- 1 ½ cups Butter softened at room temperature
- 2 cups Powder sugar
- ½ cup Cocoa powder
- ½ cup Nutella
- 1 teaspoon Vanilla extract
Chocolate ganache
- 3.5 oz Dark chocolate
- 3.5 oz Heavy cream
Instructions
Make Nutella cake
- Prep: Preheat your oven to 180°C (350°F). Line three 8-inch cake pans with parchment paper and wrap with damp cake strips for even baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together sugar, eggs, salt, oil, Nutella, vanilla extract, buttermilk, and sifted cocoa powder until smooth.
- Add Dry & Coffee: Sift in flour, baking powder, and baking soda. Whisk until almost combined, then pour in hot coffee. Mix gently until the batter is smooth and lump-free. Do not overmix.
- Bake & Cool: Divide batter evenly among the three prepared 8-inch pans (weigh with a kitchen scale for best accuracy). Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Make Nutella buttercream
- Beat Butter: In a large bowl, beat room-temperature butter with an electric hand mixer or stand mixer on medium speed for 2 to 3 minutes until light and fluffy.
- Add Dry Ingredients: Sift in half of the powdered sugar and cocoa powder. Mix on low speed until combined, then add the remaining powdered sugar and mix until smooth.
- Add Nutella: Add Nutella and vanilla extract. Beat on medium-high for another 1 to 2 minutes, until silky, light, and fully blended.
Make ganache & assemble
- Make Ganache: Combine chopped dark chocolate and heavy cream in a microwave-safe bowl. Microwave for 70 seconds, let sit undisturbed for 10 minutes, then whisk until smooth and glossy.
- Stack Layers: Pipe a small dab of frosting onto your serving plate to anchor the cake. Place the first cake layer down, spread ¼ of the Nutella buttercream evenly on top, and repeat with the second and third cake layers.
- Frost & Chill: Frost the top and sides of the entire cake with the remaining buttercream. Chill the cake in the fridge for 20 minutes so the frosting sets firmly.
- Drip & Decorate: Pour cooled chocolate ganache over the top of the chilled cake, gently nudging it toward the edges with an offset spatula to create drips. Pipe remaining frosting into decorative swirls around the top rim.
Notes
- Measure by Weight: Use a digital kitchen scale to weigh your flour, cocoa powder, sugar, and Nutella for precise, bakery-quality results.
- Room Temperature Dairy: Ensure eggs, buttermilk, and butter are at room temperature. Cold ingredients prevent proper emulsification and cause buttercream to separate or turn grainy.
- Hot Coffee: Hot coffee blooms the cocoa powder to intensify the chocolate flavor without leaving a coffee taste behind. Substitute with boiling water or hot decaf coffee if preferred.
- Cake Strips: Soak fabric cake strips in cold water for 15 minutes before wrapping them around your pans to ensure flat, even layers without domes.
- Chill Before Dripping: Always refrigerate the fully frosted cake for 20 to 30 minutes before pouring the ganache drip to prevent warm ganache from melting the buttercream.
- Serving Temperature: Keep covered in the fridge for up to 4 days. Bring slices to room temperature 30 minutes before serving for the softest crumb and creamiest frosting.
diana says
whats better to use cup or measure by grams
RichandDelish says
Hi! Grams are always the most precise way to weight ingredients.
Megan says
Hi , is this self raising or plain flour ?
RichandDelish says
Hi, it's plain flour.
Meronda says
Love, love, LOVE this cake recipe now! My son wanted a Nutella b.day cake- we decided on this recipe. I'm not the biggest fan of Nutella, but THIS cake tasted DELICIOUS and is PERFECTLY moist! The frosting, I added a splash of vanilla and 3 teaspoons of heavy cream to get a whipped tried frosting- also PERFECT taste and consistency!! And ganache- ALWAYS a delicious addition!! YUMMMMMM!! Thanks for sharing!!
Renee says
Just made this for my husbands birthday and the cake was SOOO GOOOOOD!! I did use a different frosting recipe that has triple the amount of Nutella and no cocoa and sprinkled chopped hazelnuts on top too.
zilkzi says
This cake was so so good. It looked like a brownie out of the oven but once we tasted it, it was moist and soft. It was heaven. It didnt last 5 min. Everyone basically vaccumed it up hahaha Best birthday cake ever!
Antonella J. Abela says
Can you skip the hot coffee? Would you just add the hot water instead?
RichandDelish says
Hi! yes, you can skip the coffee and add hot water instead.