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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

Nutella Cake!

A Three-Layer Nutella Cake with Chocolate Cake, Nutella Buttercream Frosting and extra Nutella!
5 from 9 votes
Print Pin Rate
Category: Cake
Type: Cakes
Keyword: Nutella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 15 Slices
Author: Jane's Patisserie

Ingredients

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

Decoration/Extras

  • 150 g Nutella
  • Chopped Hazelnuts

Instructions

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!

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. 

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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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!

86 Comments

  • Christy
    November 11, 2020 at 7:45 pm

    Hi I would like to ask if it is ok to change self rising flour to all-purpose flour? If it is possible to substitute self rising flour with all-purpose flour, do i still need to add any raising agents like the ingredient list shows? And if i want to make a 6 inches cake with 3 layers, whats the number of servings i should be choosing in the above ingredient table?

    Reply
    • Jane's Patisserie
      November 13, 2020 at 11:35 am

      If using plain flour/all purpose flour you will need to use a raising agent as it will be missing – typically you use 2 level tsps per 150g of flour, whisked in well before using in the recipe. I wouldn’t add the extra from the recipe though. Instead of changing the servings (As that’s not a good way of doing it) I would just use 2/3 of the recipe x

  • Lauren
    October 9, 2020 at 9:58 am

    Hi Jane,

    I’d love to make this cake for my Niece’s first birthday!
    I’m using a number 1 shaped tin with the following dimensions: 38.7 x 25.4 x 5 cm

    Do you have any recommendations on how I should alter the recipe for this?

    Thanks so much x

    Reply
    • Jane's Patisserie
      October 9, 2020 at 10:14 am

      Hey!! So if you just want one layer (that is about a 1.5″ deep cake), you should be able to use the mix as it is – but if you want more than one, you may need to double it! x

  • emma
    September 30, 2020 at 12:22 am

    5 stars
    Hi,

    To cover this whole cake icing would I just double the ingredients so.. 500g butter, 500g Nutella and 950 icing?

    thanks

    Reply
    • Jane's Patisserie
      October 15, 2020 at 10:13 am

      I would use 1.5x the recipe personally – but you can always make double and then freeze any leftover!

  • Caroline
    September 27, 2020 at 6:44 pm

    If I wanted to make this into a drip cake could I use the Nutella spread as drip same was as in the Biscoff drip cake
    Many thanks
    Caroline

    Reply
  • Jacqui Tekagac
    August 5, 2020 at 2:03 pm

    5 stars
    I have made your nutella cake a lot , it’s very popular with my family and friends , they all say how moist and delicious it is .In fact , I have made a lot of your cakes they are all so moist and tasty , thank you Jane for sharing your amazing recipes

    Reply
  • Susan
    July 30, 2020 at 10:53 am

    Hi Jane,

    Love this recipe and really looking forward to making this!! I’m only going to make this as a two layer cake so I have cut all the ingredients by a third except for the eggs, could you advise on how much eggs to use for a two layer version of this cake please x

    Reply
    • Jane's Patisserie
      July 30, 2020 at 3:47 pm

      You could either do 250g/5 eggs, or 300g/6 eggs (depending on how much dry!) – the best way is to weigh the eggs in their shells and match the rest of the ingredients to that xx

  • Cody
    July 7, 2020 at 8:04 am

    Hi! My sister wants a Ferrero rocher cake for her birthday, I want to use this recipe as it looks amazing! However am I able to add ground hazelnuts to the cake mix?

    Reply
    • Jane's Patisserie
      July 7, 2020 at 4:46 pm

      Hey! Yes you could definitely use this one- and yes ground hazelnuts should be fine but may dry out the sponge slightly! x

  • Euan Stout
    June 26, 2020 at 3:10 pm

    Hello, Jane! first off i want to start by saying i am a huge fan of your recipes and youtube channel. I have been following you for a while.
    I am a baker myself so i wanted to ask you some questions if this is ok as i found your ratios of your cake confusing.

    I had made your nutella cake and i was confused with your recipe, for example 8 eggs is alot of eggs to add into a cake batter for the size of cake pan you listed is it a typo? and also the cake was quite dry? there was no moisture factors in it like buttermilk, milk or oil. it was all dry ingredients.

    Unless i am missing something but i did follow your recipe to the T and just had another look at it on your website and i haven’t missed anything.

    If possible are you able to give feed back on this? as i would like to know what you thought.

    As i say i am a huge fan of your work but i was a little disappointing with this one as the cake was dry and had no moisture factor in it and 8 eggs i think is a little to much.

    As i say please don’t take this to heart but i just wanted some feedback.

    Keep up the great work.

    Euan

    Reply
    • Jane's Patisserie
      June 26, 2020 at 3:35 pm

      This recipe is a basic chocolate Victoria sponge, so 400g/8 medium eggs is correct. It’s not a chocolate fudge cake, just a basic cake and the egg is the ‘wet’. Butter, sugar, flour/cocoa and eggs makes chocolate cake! A dry cake means you have over baked it is all!

  • Tanya unwin
    June 16, 2020 at 7:18 pm

    Hi can I add Nutella into the cake mix? My daughter loves Nutella?

    Reply
    • Jane's Patisserie
      June 16, 2020 at 9:16 pm

      Hi! You can, but I just don’t think there’s a need! I would just add some in between the layers!

    • Tanya
      June 18, 2020 at 8:55 pm

      If I did want to add the Nutella in the cake how would I change the ingredients and how much would I use?

    • Jane's Patisserie
      June 19, 2020 at 8:29 am

      I’m really sorry I’m not sure!! x

  • T
    June 10, 2020 at 12:37 pm

    5 stars
    Hi there I have made this with self raising before and was delicious! Due to covid however I only have plain flour, further to the question on substituting you mentioned adding 2 level tsps baking powder for every 150g s/r
    But there is already baking powder in the recipe with s/r flour? So do i use the 2 tsp there and add and extra 4 tsp, making 6 tsps of baking powder? :/
    Also do I need to add baking soda?
    Thanks

    Reply
    • Jane's Patisserie
      June 10, 2020 at 4:19 pm

      Hey! So if I was making my own self raising, I wouldn’t add in the baking powder already in the recipe (just incase it gets to be too much!) – but you don’t need to add in any bicarbonate xx

  • Greta
    June 9, 2020 at 6:11 pm

    Hi Jane, really looking forward to making this for my friend’s birthday next weekend! I don’t have a mixer, so I was wondering whether I could simply mix it by hand? I’ve done it before with many different cake recipes and I’m wondering if it’ll work in this case. Thank you in advance xx

    Reply
    • Jane's Patisserie
      June 10, 2020 at 9:10 am

      Yes it should work absolutely fine! You just need to work your arm like crazy x

  • Katie
    June 5, 2020 at 3:51 pm

    Hi Jane! I would love to make this cake for my brothers birthday? Would the buttercream be stiff enough to hold if I were to slather the whole cake in it? Will it hold still on the sides without sliding off? Thankyou! 🙂

    Reply
    • Jane's Patisserie
      June 5, 2020 at 7:13 pm

      Hey! So the buttercream is definitely softer than a regular buttercream because of the Nutella – it should hold enough to go on the sides, but it may not be a perfectly flat finish (especially if the weather is hot!) X

  • Emily
    June 4, 2020 at 9:02 pm

    I plan to make this as a four layer drip cake with 8” tins. What would your recommendation be for how much I should increase the butter cream by? Would doubling it be sufficient? Thanks!

    Reply
    • Jane's Patisserie
      June 5, 2020 at 12:47 pm

      Hey! I would use 500g/10 medium eggs instead of the 400g mix – and split between four tins! Baking time should be roughly the same or a smidge less! and I would double the buttercream so it’s enough for the extra layer and sides! x

  • Liza
    June 4, 2020 at 3:55 pm

    5 stars
    Hi Jane, the recipe looks amazon! I am looking to bake this in a 9 inch cake tin. I know you have said previously to increase the ingredients by 1/3 is this for the two layers or for three layers please? As I have only two 9inch cake tins. Thank you xx

    Reply
    • Jane's Patisserie
      June 4, 2020 at 7:42 pm

      That’s typically for the same style cake, but in bigger tins, so three layers still. You can bake the mix into two, but for a longer time, and then split the sponges (but then you’d get for layers!) xx

  • Tara Adams
    June 2, 2020 at 12:00 pm

    I’m looking to make this cake as an 8 inch 4 layer cake, I use PME 8” x 4” cake tins. Would I use the same amounts in this recipe and split between the 2 tins (I will cut the cake into 2 so I have my 4 layers) or would you recommend different amounts? 🙂

    Reply
    • Jane's Patisserie
      June 3, 2020 at 10:50 am

      Hey! You can easily use the same amounts – the baking time will increase though, but otherwise baking into two tins is fine!!

  • Louise
    May 17, 2020 at 10:02 am

    Hello Jane, thank you for this recipe! I was wondering whether I could use 4 6” tins instead of using 3 8” tins, and if I would just need to bake for less time? Thank you! X

    Reply
    • Jane's Patisserie
      May 17, 2020 at 12:49 pm

      Hey! Yes so that would make quite a tall 6″ cake – but I would actually lower the oven temp and bake for longer, so that the cakes stay nice and moist! x

  • Gee
    May 14, 2020 at 7:27 pm

    Hi Jane I have a birthday tomorrow and I’ve had a right nightmare with quarantine and shop supplies I’ve been to 6 shops today and cannot find castor sugar or brown sugar anywhere if I used a syrup like maple or golden syrup instead of the sugar do you think it will still work thank you so much for your help keeping my fingers crossed don’t wanna let down the birthday boy tomorrow.

    Reply
    • Jane's Patisserie
      May 15, 2020 at 9:28 am

      Hey! Unfortunately, I only recommend using actual sugar when it comes to a cake like this! Sometimes using a syrup can have a weird effect on the bake!

  • Nora
    May 14, 2020 at 1:30 pm

    Hi Jane
    Can I use regular caster sugar instead of light brown sugar? Cant get my a hold of brown sugar anywhere!
    Thanks

    Reply
  • Brooke
    May 13, 2020 at 11:54 pm

    Hi Jane,
    My husband absolutely loves chocolate hazelnut stuff – nutella and ferrero rocher crazy. With his birthday coming up I really want to make this cake for him however with everything going on right now I just can’t seem to get hold of brown sugar anywhere! I have regular caster sugar and so I wanted to know if I could use that instead?
    Thank You in advance!

    Reply
  • Hasina
    May 13, 2020 at 9:42 am

    Please could you tell me for this recipe which would be better – 8 inch sandwich cake tin or springform cake tin? X

    Reply
    • Jane's Patisserie
      May 13, 2020 at 9:52 am

      Probably the springform! Some sandwich tins can be too shallow! x

  • Zara
    May 13, 2020 at 2:55 am

    Hi,
    Absolutely love all your recipes and videos!
    Im baking quite a few of these cakes and just wanted to know if i can double or even triple the recipe?
    Thanks

    Reply
    • Jane's Patisserie
      May 13, 2020 at 8:56 am

      You can, but it’s best to bake the mixture straight away rather than leave it, so I would make the batches separately personally!

  • Daniela
    May 13, 2020 at 2:35 am

    So if this recipe needs 325 g of flour (I will use plain flour) I need like 4 tsps of baking powder ????

    Reply
    • Jane's Patisserie
      May 13, 2020 at 8:53 am

      Yes – whisk it in before using though, and make sure they are level!

  • Becks
    May 12, 2020 at 1:02 pm

    5 stars
    I’m no baker but my daughter wanted a cake with Nutella for her birthday yesterday. I followed this recipe and it came out perfect!! Easy to follow and I even tried piping the buttercream for the first time. I didn’t drizzle nutella in between layers though because I forgot! Would love to send you a pic…..?

    Reply
    • Jane's Patisserie
      May 12, 2020 at 1:04 pm

      Ahh that’s amazing!! You can either email me a picture, or post it on social media and tag #janespatisserie!! x

  • Daniela
    May 12, 2020 at 3:31 am

    Hey! Can I use all purpose flour ???

    Reply
    • Jane's Patisserie
      May 12, 2020 at 8:53 am

      To use all purpose flour/plain flour you need to add in baking powder – you add in 2 level tsps of baking powder per 150g of plain flour, and whisk it in well before using!

  • Sonal
    May 9, 2020 at 3:12 pm

    5 stars
    Hey! I’m baking this Nutella cake in 2 days time for my sisters birthday! Iv tried the biscoff recipe so far but made those in to cupcakes and they were a huge hit!!! I just wanted to know for the Nutella cake I don’t need to add in Vanilla extract to the cake mix?

    Thank you for sharing your delicious recipes !!

    Reply
    • Jane's Patisserie
      May 9, 2020 at 7:04 pm

      No you don’t have to – vanilla is just there for the flavour!

  • Kathryn
    April 15, 2020 at 4:55 pm

    Hi Jane,

    We love all of your recipes!!! My boys and I have made soo many together over the lockdown period so far! Always delicious!

    I am wondering, I am making a number cake so I am using the same size traybake tin you used for the easter traybake (delicious). Could I use this full recipe for that size tin? Would I need to adjust anything?

    Thanks.

    🙂

    Reply
  • 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 ☺️

    Reply
    • 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

    Reply
    • 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.

    • sophie starkey
      April 12, 2020 at 12:10 pm

      Do you know the amount of ingredients for a 2 layer cake please hun?

  • 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

    Reply
    • 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!

    Reply
    • 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 😓

    Reply
    • 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

    Reply
    • 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

    Reply
    • 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
    Niki

    Reply
    • 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?

    Reply
    • 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?

    Reply
    • 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!

    Reply
    • 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 .

    Reply
    • 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?

    Reply
    • 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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