Nutella Cake!

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A Three-Layer Nutella Cake with Chocolate Cake, Nutella Buttercream Frosting and extra Nutella!

I’m not really sure why on earth its taken me so long to post a recipe like this, but it has. I’ve posted several Nutella recipes in my time, but an actual cake hadn’t happened so it was about time! Also, I was getting way too many requests to actually ignore it any longer. I apologise to anyone who requested this a while ago, but its here now!

This recipe is quite similar to my Nutella Cupcakes, but why mess with something that isn’t broken. I do often say to people who ask if my cupcakes can be turned into cake that they can, usually you double it and split it between two 8″ tins for example, but as I was posting this as a standalone recipe (for those who actually search for it), I went for the classic three layer cake instead.

I realise not many people want to bake a cake that is so big, but they look so much better in the pictures that I don’t see why I shouldn’t bake it as three layers. Besides, I have a lot of taste testers and they all need a share to make it fair… but if you do only want to make it two layers, then there is tips in the Notes section of the recipe on how to do this. Or, double my Nutella Cupcakes as already mentioned.

I’m not sure if there is anyone out there who will read this blog who hasn’t heard of Nutella before, but there may be some people who don’t like it. I will admit that it isn’t the best thing on the planet to me, but I do enjoy it. I am more of a Biscoff kinda gal, which is why I love my Biscoff Cake recipe so much, but this is basically just the Nutella version of that as well.

I thought that I should pipe on my Nutella Buttercream because it looks far prettier in my mind compared to smothering it on, but that is a complete option. I used a 2D Closed Star Piping Tip and swirl on my buttercream, and its just so darn pretty, but decorating it like I do my Neapolitan Cake instead would have also worked well. I’m a bit of a perfectionist when it comes to piping, so if I did mess it up halfway through, I would probably wipe it all off and start again, but sometimes it just works.

Piping is something that I learnt, and I would say every other baker in the world learnt, by just doing it. I realise some people struggle, but even the size of the actual piping tip can make a difference. I use quite large piping tips because I think it looks better, but it also makes it easier for the buttercream to actually come out. If you use a really small piping tip that you sometimes get in shops, it just won’t work and will look a bit like string.

You could add the Nutella into the actual mix and then bake it, but I never think it has that much flavour once baked. A lot of the recipes that I use Nutella in have ended up being No-Bake, such as my Nutella Rocky Road, or Nutella Cheesecake. Or, they’re a part of the bake that doesn’t ever get heated such as the Buttercream. Also, because you basically end up using an entire jar of Nutella already, it prevents you from having to buy another one.

I used a drizzle of Nutella that I had warmed slightly to thin out, to make it easier, and some Ferrero Rocher and chopped hazelnuts to decorate it. It really doesn’t need too much as there is so much going on already flavour wise, I just like to make sure that there is some actual decoration going on. I’m not a plain person… I need a bit of show. It is entirely optional however, it just makes it look pretty for the pictures!

Either way, this is a super Nutellaee cake, so I hope you all enjoy it! x

5 from 3 votes
Nutella Cake!
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

A Three-Layer Nutella Cake with Chocolate Cake, Nutella Buttercream Frosting and extra Nutella!

Course: Cake
Cuisine: Cakes
Keyword: Nutella
Servings: 15 Slices
Calories: 585 kcal
Author: Jane's Patisserie
For the Cake
  • 400 g Unsalted Butter/Stork
  • 400 g Light Brown Sugar
  • 8 Medium Eggs
  • 325 g Self Raising Flour
  • 75 g Cocoa Powder
  • 2 tsp Baking Powder
For the Buttercream
  • 250 g Unsalted Butter (room temp)
  • 250 g Nutella
  • 475 g Icing Sugar
  • 150 g Nutella
  • Chopped Hazelnuts
For the Cake
  1. Heat the oven to 180C/160C Fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.

  2. In a stand mixer, beat together the butter and light brown sugar until light and fluffy. 

  3. Add in the flour, cocoa powder, eggs, baking powder and beat again briefly till combined. Try not to over beat the mixture! 

  4. Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.

  5. Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.

For the Buttercream
  1. Beat the Butter on its own in a stand mixer or bowl for a couple of minutes so its really supple and soft. 

  2. Add in the Nutella and beat again briefly so its basically combined.

  3. Add in 1/2 of the Icing Sugar and Beat till its incorporated fully, and then add in the second half and repeat.

  4. If the mixture is really stiff, add in 1tbsp of boiling water at a time and beat in before adding enough to soften it slightly. 

For the Decoration
  1. For each layer of the Nutella Cake, add a sponge, and then either pipe on slather on some of the Nutella Buttercream. Drizzle over some Nutella. 

  2. Repeat each layer till you reach the top. 

  3. Decorate with chopped hazelnuts and sprinkles!

Recipe Notes
  • This cake will last for 3 days once made!
  • This cake is inspired by my Nutella Cupcakes recipe post! 
  • You can easily make a two layer cake by taking a third of the recipe away, and baking into two tins. 
Nutrition Facts
Nutella Cake!
Amount Per Serving
Calories 585 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 30g188%
Cholesterol 180mg60%
Sodium 57mg2%
Potassium 338mg10%
Carbohydrates 91g30%
Fiber 3g13%
Sugar 69g77%
Protein 8g16%
Vitamin A 1210IU24%
Calcium 109mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Recipes on my Recipes Page!

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Emma White
    March 9, 2020 at 10:34 am

    I’m just baking mine now.
    In your other chocolate cake recipes I.E Oreo cake it has 4tbsp of milk in.
    This Nutella one hasn’t, and I haven’t put any in.

    Is this right? I hope so because I’m baking for my dads birthday tonight!x ☺️

    • Jane's Patisserie
      March 9, 2020 at 7:14 pm

      It doesn’t need the milk – milk isn’t essential!

  • Penny
    May 27, 2019 at 10:38 am

    I must be blind! Can’t find the notes on how to cut recipe in half! Is it on here? Thankyou x

    • Jane's Patisserie
      May 27, 2019 at 12:25 pm

      Yep, in the notes section. All you need to do is take 1/3 away, and bake into two tins for a two layer cake.

    • penny
      May 27, 2019 at 1:19 pm

      how many eggs would that be? as i calculate that to being 2.66 eggs so unsure what to do? thankyou for reply.

  • Lauren Emerson
    May 22, 2019 at 7:03 pm

    Hi! I’m going to make this for someone’s birthday but I’m busy so will need to bake it Thursday.. decorate it Friday for them to have Saturday. Is there any way to make this last longer than 3 days? Otherwise they have to eat it all on Saturday. I read somewhere that simple syrup can but I don’t know!

    Thankyou x

    • Jane's Patisserie
      May 22, 2019 at 9:26 pm

      I wouldn’t say syrup makes the cake last longer, it’s just a matter of ‘how stale can a cake go before people stop eating it’. For me, I would say baking Thursday, decorating Friday and eating Saturday = 2 days (because you don’t usually count the first day), so you’d definitely have another day on that anyway!

    • Jenny
      June 28, 2019 at 8:20 pm

      Hi Jane, I love to use 6 inch tins for a small triple layer cake and can’t wait to try this out! Can you advise how to reduce the quantities, should I half the amounts?

    • Jane's Patisserie
      June 28, 2019 at 10:19 pm

      For a 6″ you should use 2/3 of the ingredients!

  • Ivana
    April 26, 2019 at 9:18 pm

    Hi Jane, i have only 24 cm tin. What should i do? Thank you, this looks amazing!

    • Jane's Patisserie
      April 27, 2019 at 8:48 am

      For 9″ tins, you need to increase the recipe by 1/3!

  • Fatheha
    April 23, 2019 at 12:33 am

    I’ve made this twice and both times it turned out to be too dry 😓

    • Jane's Patisserie
      April 23, 2019 at 8:54 am

      If it’s too dry, it’s overbaked! It’s a standard chocolate cake, so the only thing it can be is overbaked.

  • Hanna
    March 28, 2019 at 7:01 pm

    Hi Jane,
    I made this today and it was super soft. Please can i ask what’s the best way to make if more chocolatey and for a bigger size tin? Thank you

    • Jane's Patisserie
      March 29, 2019 at 10:32 am

      I’m not 100% sure what you mean by more chocolatey for a bigger tin? x

  • Amanda
    March 24, 2019 at 10:38 am

    Hi Jane love your recipes
    So Mother’s Day next week and wanting to make a Ferrero Rocher drip Cake. Would the Nutella Cake be the best recipe?? Made your salted caramel drip Cake last year was amazing x

    • Jane's Patisserie
      March 24, 2019 at 6:17 pm

      Yes, it would! You might need more buttercream though. x

    • Amanda
      March 24, 2019 at 8:34 pm

      That’s what I thought, thank you for the quick reply x

  • Niki
    March 13, 2019 at 6:24 am

    Hi Jane!
    This cake lools amazing n can’t wait to try it!
    How many days it can stay outside the fridge you reckon? Or is it better chilled?
    Many many thanks

    • Jane's Patisserie
      March 13, 2019 at 8:56 am

      It’ll last three days as mentioned – and no cake should be stored in a fridge unless it has cream cheese, or fresh cream filling for example! The sponges dry out in the fridge x

    • Niki
      March 18, 2019 at 11:40 am

      5 stars
      Absolutely delicious! Thank you Jane! x

  • Niki
    March 8, 2019 at 9:45 am

    Hi Jane! This looks lovely and i can’t wait to try it! Will the cake last for a couple of days outside the fridge or do i need to keep it chilled?

    • Jane's Patisserie
      March 8, 2019 at 10:14 am

      Outside of the fridge – only cakes with fresh cream or cream cheese frostings should be refrigerated x

  • Al
    January 6, 2019 at 9:24 pm

    What do you mean by drizzle Nutella on cake between each layer? Or do you mean on top? I can’t see how you’ve done this?

    • Jane's Patisserie
      January 7, 2019 at 9:13 am

      As mentioned in the method its for each layer – I just didn’t do any on the top!

  • Zara
    November 15, 2018 at 10:32 pm

    5 stars
    Hey I was just wondering my mixture had quite a few lumps in it but I seived everything, is this normal thankyou!

    • Jane's Patisserie
      November 16, 2018 at 8:12 am

      Your cake mixture? Your butter was probably too cold, but I have no idea! I never bother seiving anything and never get any lumps.

    • Zara
      December 13, 2018 at 10:54 am

      5 stars
      Hiya Im not sure where I went wrong but Ive tried again and this time followed the recipie to a t and I see no lumps it looked silky smooth , it’s the oven right now I can smell it I can’t wait to see the results thankyou!

  • Mae
    November 14, 2018 at 5:24 am

    With Nutella already sweetened and added powdered sugar. May I know how is the sweetness level? I am afraid of too sweet . My family members ARE very pain when come to sweetness😓 would the buttercream hold if it’s just butter with Nutella?
    Thank you .

    • Jane's Patisserie
      November 14, 2018 at 8:57 am

      It’s not too sweet at all – butter and Nutella together with nothing else would be quite horrible.

    • Mae
      November 15, 2018 at 7:01 am

      Thank you 😅

  • Louise
    November 6, 2018 at 4:13 pm

    Jane – when you say light brown sugar do you mean granulated brown or soft brown sugar?

    • Jane's Patisserie
      November 6, 2018 at 10:04 pm

      I just purchase it as Light Brown Sugar, but I think some brands also mention soft.

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