Nutella Cake

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Whenever I want to spoil myself and my loved ones with something truly decadent, I turn to my Nutella Cake. I’ve baked this beauty more times than I can count, and each time I’m reminded just how irresistible it is. From the first whiff of hazelnut chocolate wafting through my kitchen to that velvety first bite, this cake never fails to bring pure joy.

I’ve always believed that desserts should feel like a celebration, and this Nutella Cake is exactly that — layers of rich, moist cake with creamy Nutella frosting that’s so silky it melts on your tongue. I love making it for birthdays, dinner parties, or even just because it’s Tuesday. The smiles it draws from everyone who tries it are worth every step.

What I enjoy most is how versatile it is. You can keep it simple or dress it up with a drizzle of ganache and some crushed hazelnuts. No matter what, it remains the ultimate treat for anyone who loves Nutella as much as I do. If you’re already a fan of my Nutella French Toast Casserole, you’re in for another unforgettable dessert.

Why You’ll Love This Nutella Cake

This Nutella Cake isn’t just delicious — it’s downright dreamy. It’s incredibly moist and packed with hazelnut-chocolate flavor, yet light enough to leave you wanting another slice. The creamy Nutella frosting is luscious and easy to work with, making the cake look as good as it tastes. Plus, it’s a showstopper on any table, guaranteed to impress family and guests alike.

Ingredients

Nutella is the undeniable star of this cake, bringing its iconic hazelnut-chocolate richness to both the batter and the frosting. I use all-purpose flour for structure and tenderness, while cocoa powder deepens the chocolate flavor beautifully. Eggs provide richness and help bind everything together, and sugar ensures a perfectly sweet crumb. A splash of milk adds moisture, and oil keeps the cake soft for days. Finally, a little baking powder and baking soda give it that perfect rise.

How to Make Nutella Cake

Step 1: Prepare the Cake Batter

Start by whisking together your dry ingredients — flour, cocoa powder, baking powder, baking soda, and a pinch of salt. In another bowl, cream the eggs and sugar until light and fluffy, then blend in the oil, milk, and a generous scoop of Nutella. Gradually mix in the dry ingredients until you have a smooth, luscious batter.

Step 2: Bake to Perfection

Pour the batter into greased and lined cake pans. Bake at 350°F (175°C) for about 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool completely before frosting.

Step 3: Make the Nutella Frosting

Beat softened butter until creamy, then add powdered sugar and whip until fluffy. Fold in plenty of Nutella and a splash of milk to create a smooth, silky frosting that’s easy to spread.

Step 4: Assemble and Frost

Place one cake layer on your serving plate, spread a thick layer of frosting, then top with the second cake layer. Frost the top and sides, smoothing it out with a spatula. Garnish with chopped hazelnuts or a drizzle of melted chocolate if you’d like.

Recipe Variations and Possible Substitutions

You can easily adapt this Nutella Cake to suit your preferences. Swap the all-purpose flour for a gluten-free blend if needed, or use almond flour for a nuttier texture. To make it even richer, try adding a layer of chocolate ganache between the cakes. If you’re short on time, you can also bake it as a sheet cake and frost it right in the pan — just as delicious with half the effort.

Serving and Pairing Suggestions

I love serving this Nutella Cake with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Fresh raspberries or sliced strawberries add a lovely tart contrast to the sweetness of the cake. For a special touch, pair it with a glass of cold milk or a cup of espresso to round out the experience.

Storage and Reheating Tips

Store your Nutella Cake in an airtight container at room temperature for up to three days. If you prefer, you can also refrigerate it to keep it fresh longer, just make sure to bring it back to room temperature before serving so the frosting is soft and creamy. Leftover slices can even be frozen — wrap them tightly in plastic wrap and foil, then thaw overnight before enjoying.

FAQs

Can I make Nutella Cake ahead of time?

Yes, you can bake the cake layers a day or two in advance. Wrap them well and store at room temperature, then frost on the day you plan to serve.

How do I keep Nutella Cake moist?

Be careful not to overbake, and store it properly in an airtight container. The oil in the batter helps keep it soft for days.

Can I turn this recipe into cupcakes?

Absolutely! Simply divide the batter among cupcake liners and bake for about 18-20 minutes.

What can I use if I don’t have Nutella?

Any hazelnut-chocolate spread will work in this Nutella Cake recipe, though the flavor may vary slightly.

Related Recipe You’ll Like

If you love Nutella Cake, don’t miss my Cherry Chocolate Cheesecake — it’s another rich, decadent dessert that combines chocolate with a delightful fruit twist. Or try the Irresistible Funnel Cake Bites for a fun and nostalgic treat perfect for sharing.

Save and Share This Recipe for Later

If this Nutella Cake has made your mouth water, don’t forget to pin it to your favorite dessert board on Pinterest so you can find it easily when the craving strikes again. Share the recipe with friends and family — they’ll thank you when they taste it. Feel free to send it via text, email, or on social media, and let everyone enjoy a slice of this indulgent cake.

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