Desserts
This Nutella chocolate cake recipe delivers a decadent double-layered masterpiece with a toasted hazelnut crown that elevates every bite. The secret lies in balancing rich cocoa with Nutella’s velvety sweetness while ensuring a moist, fudgy texture that begs for seconds.
I perfected this recipe after testing countless variations—each layer needs precise mixing and baking to avoid dryness, and the hazelnut crown adds a professional touch without complexity.
The cake’s foundation starts with a precise ratio of cocoa powder and buttermilk for that signature moistness, while Nutella swirled into the batter creates marbled layers that taste like dessert in every forkful. Baking time is critical: too long, and the texture suffers; too short, and the layers won’t hold.
The toasted hazelnut crown, made with crushed hazelnuts and a touch of brown sugar, adds crunch and aroma that transforms this cake from indulgent to unforgettable.
What you’ll end up with is a restaurant-quality dessert that looks as impressive as it tastes—deep chocolate layers with pockets of Nutella, crowned with golden hazelnuts that crackle with every bite.
The contrast of fudgy cake, creamy Nutella swirls, and nutty crunch makes this the ultimate showstopper for birthdays, holidays, or simply because you deserve it. Let’s get baking.
For those who prefer lighter textures, a vegan adaptation is possible with flax eggs and dairy-free chocolate, though the toasted hazelnut crown remains a non-negotiable finishing touch.
The key to success? Patience in layering and a steady hand when spreading the Nutella—every detail matters for that perfect balance of richness and crunch.
Ingredients for nutella chocolate cake
Rich cocoa, velvety Nutella, and toasted hazelnuts—this cake needs just 14 ingredients for maximum indulgence.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 2 cups | Room temperature, full-fat |
| Granulated Sugar 🍚 | 2 ½ cups | White or light brown |
| Cocoa Powder 🍫 | 1 cup | Natural or Dutch-processed |
| Buttermilk 🥛 | 1 ½ cups | Room temperature |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Vanilla Extract 🌸 | 2 tsp | Pure, high-quality |
| Baking Powder 🍞 | 1 tsp | Aluminum-free |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Nutella 🍫 | 1 ½ cups | Original flavor, not imitation |
| Hazelnuts 🌰 | 1 ½ cups | Whole, lightly toasted |
| Light Brown Sugar 🍚 | ¼ cup | Packed, for crown |
| Powdered Sugar 🍚 | ½ cup | For dusting crown |
| Heavy Cream 🥛 | ¼ cup | For hazelnut glaze |
The cocoa powder and Nutella are non-negotiable here. Ghirardelli or Dutch-processed cocoa gives the deepest flavor, while Ferrero Rocher Nutella (the original) has that perfect balance of chocolate and hazelnut. I grab mine at Whole Foods or Trader Joe's—both keep it fresh. For the hazelnuts, Italian or Turkish varieties toast best. Skip the pre-toasted kind—they burn easily. Toast your own in a dry pan for 5-7 minutes until fragrant, then crush with a rolling pin. That nutty aroma is what makes the crown sing.
No cocoa powder? Dutch-processed is easier to substitute—just reduce baking soda by 1/4 tsp. Ran out of Nutella? Mix equal parts melted chocolate and hazelnut butter (like Hazelnut Spread from the international aisle). Buttermilk substitute? Mix 1.5 tbsp lemon juice or vinegar + 1.5 cups milk. For the crown, no hazelnuts? Crushed pecans or walnuts work, though they lose that signature aroma. The powdered sugar is just for dusting—if you're feeling fancy, add a pinch of cinnamon to the crown mix.
This cake keeps beautifully—3 days at room temp covered loosely, or 5 days refrigerated. The crown stays crisp for 2 days if stored separately. Freeze the whole cake (without crown) for up to 3 months. Just thaw overnight before adding the crown. Pro tip: Make the crown fresh the day you serve it—those toasted hazelnuts lose crunch fast. If you're making this ahead, assemble the cake layers, wrap tightly, and toast the crown separately when ready to serve.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my mixer’s out of commission. Cream the butter and sugar by hand—it’s just a few minutes of elbow grease, and the buttermilk keeps the batter light without fuss.
- Fudgy Yet Cakey Magic: That cocoa powder and Nutella swirl? It’s the best of both worlds—dense enough to satisfy a chocolate craving but still fluffy enough to cut like a proper cake. Honestly, the first bite makes me question why I ever buy boxed cake.
- Birthday or Breakfast: Serve it warm with ice cream for a birthday celebration or slice it cold for a lazy weekend brunch. The buttermilk keeps it moist for hours, so it’s just as good reheated as it is fresh.
- Leftovers That Don’t Suck: Unlike most cakes that dry out or taste sad the next day, this one stays rich and fudgy for days. I often bake it on Sunday and save slices for my kids’ lunches—zero complaints, just happy faces.
Step-by-step instructions for Nutella chocolate cake
Here's how to build a decadent double-layered cake with fudgy Nutella swirls and a crunchy hazelnut crown.
Mix the Cake Batter for Perfect Texture
Preheat your oven to 350°F and grease two 9-inch round cake pans with butter, then line the bottoms with parchment paper. In a large mixing bowl, cream together the 2 cups unsalted butter and 2.5 cups granulated sugar on medium speed until light and fluffy—about 3-4 minutes. This step is crucial for a tender crumb.
In a separate bowl, whisk together the 3.5 cups all-purpose flour, 1 cup cocoa powder, 1 tsp baking powder, and 0.5 tsp salt. Add the dry ingredients to the butter mixture in three additions, mixing just until combined after each. Then beat in the 4 whole large eggs, one at a time, followed by the 1.5 cups buttermilk and 2 tsp vanilla extract. Mix until smooth—don't overmix or the cake will be dense.
Fold in Nutella for Rich Chocolate Swirls
Divide the batter evenly between the two prepared pans. Using a rubber spatula, spread 0.75 cups Nutella evenly over the batter in each pan, then gently swirl it with the spatula to create marbled streaks. This creates those signature Nutella pockets in every slice. Tap the pans lightly on the counter to release any air bubbles.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This cooling step prevents the layers from falling apart when you assemble them later.
Prepare the Hazelnut Crown for Extra Crunch
While the cakes cool, toast the 1.5 cups hazelnuts in a dry skillet over medium heat for 5-7 minutes, stirring constantly, until golden brown and fragrant. Spread them on a plate to cool, then transfer to a food processor. Pulse until finely chopped—you want a coarse texture, not powder.
In a small bowl, mix the chopped hazelnuts with the 0.25 cup light brown sugar and 0.5 cup powdered sugar. Add the 0.25 cup heavy cream and mix until the mixture holds together when pressed. This forms the base for the crown that will encase the entire cake.
Assemble the Cake with Nutella Filling
Level the tops of the cooled cakes if needed. Place one cake layer on a serving plate and spread 0.5 cups Nutella evenly over the top. Place the second cake layer on top and press gently. Wrap the entire cake with plastic wrap and refrigerate for 30 minutes to firm up—this makes slicing easier.
Remove the wrap and press the hazelnut mixture firmly around the sides of the cake, packing it tightly to create a sturdy crown. Chill the cake for another 1 hour before slicing. This resting time allows the Nutella to set properly and the crown to hold its shape. Serve at room temperature for the best texture and flavor.
Pro Tips For Making Nutella Chocolate Cake
- Sift the Cocoa: I learned this the hard way—lumpy cocoa powder ruins the texture. Use a fine-mesh sieve to sift the cocoa directly into your dry ingredients. This breaks up clumps and ensures an even distribution, so every bite has that rich, velvety chocolate flavor without grit.
- Melt the Butter Slow: Don’t nuke the butter in the microwave—it burns faster than you think. Melt it in a bowl set over simmering water (double boiler) until just liquid, then let it cool slightly before mixing. Overheated butter makes the batter separate, and nobody wants a greasy chocolate cake.
- Measure Buttermilk Precisely: Buttermilk’s tanginess is non-negotiable here, but cheap substitutions (like milk + vinegar) can throw off the moisture balance. If using store-bought buttermilk, shake the bottle first—settled liquid means uneven distribution. For homemade, let it sit for 5 minutes after mixing to thicken properly.
- Swirl Nutella Cold: Sounds weird, but it works: Spread a thin layer of Nutella on the cake batter, then use a knife to cut through the center and swirl it in. Chill the cake for 10 minutes before adding the final Nutella layer—this keeps it from sinking into the batter and ensures clean, showstopping stripes. (Yes, even if you’re impatient like me.)
Health benefits of these flavors
Rich Cocoa Benefits
This cake packs a nutritional punch from natural cocoa powder, which contains powerful antioxidants called flavonoids—specifically epicatechin and catechins—that support heart health by improving blood flow and lowering blood pressure.
Just 1 cup of cocoa powder provides about 20% of your daily magnesium, an essential mineral that helps regulate blood sugar and muscle function. 💪
Hazelnut Nutritional Perks
The toasted hazelnuts in the crown aren’t just for crunch—they’re packed with healthy fats, particularly monounsaturated fats that support brain health. A 1.5-cup serving of hazelnuts provides 15% of your daily vitamin E, a potent antioxidant that protects cells from damage.
Plus, they contain folate and copper, which aid in energy metabolism and immune function.
Moderate Sugar Balance
While this dessert is indulgent, it’s not all sugar—thanks to the balanced ratio of granulated sugar and buttermilk, which adds moisture without excessive sweetness. The 1.5 cups of Nutella contribute about 120g of sugar, but the cocoa and hazelnuts provide fiber and healthy fats that slow sugar absorption.
Pairing it with a dollop of Greek yogurt or a sprinkle of dark chocolate shavings (70%+ cocoa) can further balance the sweetness.
Energy-Boosting Ingredients
The eggs and butter in this cake provide high-quality protein and fats that fuel sustained energy, while the vanilla extract adds a calming aroma that can reduce stress levels. The combination of these ingredients makes this cake a surprisingly satisfying treat that won’t leave you crashing later.
For an extra boost, serve with a cup of chamomile tea to aid digestion after indulging. ✨
Vegan Adaptation Notes
If you’re making a vegan version, swap the eggs for 4 flax eggs (4 tbsp ground flaxseed + 10 tbsp water) and use dairy-free butter (like Miyoko’s) or coconut oil.
For the Nutella crown, opt for vegan Nutella (like Nocciolata) or a mix of melted dark chocolate and hazelnut butter. The toasted hazelnuts remain a great vegan-friendly topping—just ensure they’re processed in a nut-free facility if allergies are a concern.
Portion Control Tips
This cake is decadent, so I recommend serving 1 slice per person (about 1/12 of the cake) to enjoy it without guilt. For a lighter option, pair your slice with fresh berries or a small green salad to balance the richness.
If you’re watching calories, the crown can be reduced to just 0.5 cups hazelnuts—it still adds crunch without doubling the fat content. 💡
Nutrition facts
Frequently asked questions
Can I make this Nutella cake without eggs?
For a vegan version, replace the 4 eggs with 4 flax eggs (mix 4 tbsp ground flaxseed with 10 tbsp water and let sit for 5 minutes). The texture will be slightly denser but still moist. Also use dairy-free butter or coconut oil to maintain that rich flavor.
Why does my Nutella cake turn out dry?
Dry cake usually means overbaking or not enough moisture. Check your oven temperature—350°F is critical. Also, ensure you're using buttermilk (not regular milk) and don't overmix the batter. For extra moisture, add 1 tbsp sour cream or 1 oz melted chocolate to the batter. The Nutella swirls should be visible but not too thick—0.75 cups per pan is perfect.
How do I store leftovers to keep them fresh?
Wrap the cake tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate for 5 days—just bring it to room temp before serving. The hazelnut crown stays crisp for 2 days if stored separately. Freeze the cake (without crown) for up to 3 months, then toast the crown fresh when ready to serve.
Can I use a different type of chocolate spread instead of Nutella?
Yes! For a similar texture, use 1.5 cups of melted dark chocolate (70% cocoa) mixed with 0.5 cups hazelnut butter. Avoid spreads with too much sugar—they can make the cake overly sweet. If using a store-bought alternative, check the fat content—minimum 30% cocoa butter works best for that signature fudgy texture.
What's the best way to decorate this cake for special occasions?
For a showstopper, add chocolate shavings or gold leaf to the hazelnut crown. Pipe whipped cream rosettes between layers or drizzle melted chocolate over the top. Fresh raspberries or strawberries add a pop of color. For a rustic look, dust the crown with powdered sugar and sprinkle crushed cookies around the base. The key is contrast—keep the crown crunchy and add soft elements elsewhere.