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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
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
- Heat the oven to 180C/160C Fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.
- In a stand mixer, beat together the butter and light brown sugar until light and fluffy.
- Add in the flour, cocoa powder, eggs, baking powder and beat again briefly till combined. Try not to over beat the mixture!
- 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.
- 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
- Beat the Butter on its own in a stand mixer or bowl for a couple of minutes so its really supple and soft.
- Add in the Nutella and beat again briefly so its basically combined.
- Add in 1/2 of the Icing Sugar and Beat till its incorporated fully, and then add in the second half and repeat.
- 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
- 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.
- Repeat each layer till you reach the top.
- Decorate with chopped hazelnuts and sprinkles!
- 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.
Find my other Recipes on my Recipes Page!
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