Desserts
This chocolate hazelnut cake recipe delivers layers of rich Nutella-infused flavor with a fudgy crumb that rivals any bakery creation. The secret lies in blending melted Nutella directly into the batter, ensuring every bite bursts with that signature chocolate-hazelnut harmony.
I perfected this recipe after years of experimenting with textures—moist enough to stay tender but sturdy enough to hold its shape.
The cake features three distinct layers separated by a velvety Nutella buttercream, creating a decadent yet balanced dessert. Each layer bakes to a perfect golden-brown, with a dense, almost brownie-like texture that keeps it moist for days.
The hazelnuts are toasted and finely chopped, adding both crunch and depth of flavor throughout.
What makes this recipe truly special is the versatility—serve it warm with a scoop of vanilla ice cream or let it cool for elegant slices. The Nutella buttercream isn’t just filling; it’s a flavor bridge that ties every component together.
Whether for a celebration or a cozy night in, this cake promises to impress without requiring advanced baking skills.
Ready in about 1 hour 15 minutes (including cooling), this recipe is designed for home bakers who want restaurant-quality results. The key steps—mixing, layering, and baking—are straightforward, but the flavor payoff is undeniable. Let’s get started on creating your perfect chocolate hazelnut masterpiece.
Ingredients for chocolate hazelnut cake
Twelve essential ingredients transform into a Nutella-infused masterpiece with fudgy layers and velvety buttercream.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for optimal texture |
| Granulated Sugar 🍚 | 2 ½ cups | Superfine preferred for smoothness |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for creaming |
| Large Eggs 🥚 | 4 whole | Room temperature for even mixing |
| Nutella Spread 🍫 | 1 ½ cups | Original flavor, not imitation |
| Whole Milk 🥛 | 1 cup | Full-fat for moisture retention |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar preferred |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free for stability |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Hazelnuts 🥜 | 1 ½ cups | Toasted, skin removed |
| Heavy Cream 🥛 | 2 cups | Cold for buttercream stability |
| Powdered Sugar 🍚 | 4 cups | Sifted for smooth buttercream |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for buttercream |
The Nutella and hazelnuts are non-negotiable for authentic flavor. Nutella from the European section at Whole Foods or Trader Joe's delivers the richest profile—avoid store-brand imitations. For hazelnuts, toast them in a 350°F oven for 10 minutes until fragrant, then rub in a clean kitchen towel to remove skins. Penzeys Spices sells pre-toasted hazelnuts if you prefer convenience. The flour must be sifted to prevent dense layers, and King Arthur all-purpose flour is my go-to for reliable texture. Unsalted butter is critical—Plugrá brand excels for its high fat content, ensuring a tender crumb.
Substitutions are limited due to the delicate balance of flavors. Hershey's chocolate spread can replace Nutella in a pinch, though it lacks the hazelnut depth. For nut-free versions, omit hazelnuts and reduce the buttercream by 0.5 cup powdered sugar. Coconut milk can replace whole milk in a 1:1 ratio, though the cake may be slightly less moist. If you lack vanilla extract, vanilla bean paste provides superior flavor. For the buttercream, cream cheese can replace heavy cream at a 1:1 ratio, though texture will differ slightly. Always use powdered sugar for buttercream—granulated creates a grainy texture.
Store the cake layers wrapped in plastic at room temperature for up to 3 days, or refrigerate for 5 days. The buttercream can be made 2 days ahead and stored in an airtight container. For long-term storage, freeze the assembled cake for up to 3 months, thawing at room temperature before serving. The toasted hazelnuts keep their crunch for 1 week in an airtight container. To reheat slices, microwave for 10-15 seconds to restore moisture without drying the crumb.
Why You'll Love This Recipe
- I’ll be real: Nutella makes this feel fancy, but the rest of the ingredients are pantry basics. A stick of butter, a few eggs, and flour? This is the kind of indulgence that doesn’t break the bank—and the leftovers? They vanish faster than I can say “second slice.”
- No Mixer Needed: I swear by this recipe when my mixer’s out of commission. Just cream the butter and sugar by hand—it only takes a few minutes—and the Nutella swirl does all the heavy lifting for flavor.
- Rich Without Effort: That first forkful of moist chocolate cake with Nutella’s deep, nutty crunch? It’s like dessert had a personality upgrade. The butter keeps it tender, and the eggs bind it just right—no dry crumbs here.
- Date Night or Meal Prep: Between us, this cake is my go-to for impressing someone special (or just treating myself). But here’s the twist: it’s also perfect for prepping ahead. Slice it, wrap it in parchment, and freeze—no one will guess it’s from last Tuesday.
Step-by-step instructions for chocolate hazelnut cake
Precision matters here—each step builds the signature Nutella-infused layers and fudgy crumb.
Cream Butter and Sugar to Peak Volume
In a stand mixer fitted with the paddle attachment, combine the 1.5 cups unsalted butter (cold, cubed) and 2.5 cups granulated sugar (superfine preferred). Beat on medium-high speed for 4-5 minutes until the mixture is light, fluffy, and nearly triples in volume. The texture should resemble pale ribbon when the paddle is lifted—this indicates proper aeration for a tender crumb.
Here's the thing—don't rush this step. The sugar needs time to dissolve completely into the butter fat. I press down on the mixture with a spatula occasionally to ensure even incorporation. If the butter melts too quickly, reduce speed to medium and let it cool slightly before continuing. The goal is a smooth, pale batter with no visible sugar granules remaining.
Incorporate Wet Ingredients and Nutella
Add the 4 whole large eggs (room temperature) one at a time, mixing on low speed for 30 seconds after each addition. Scrape down the sides of the bowl to ensure all egg is incorporated before adding the next. Then add the 1 cup whole milk, 2 teaspoons vanilla extract, and 1.5 cups Nutella spread, mixing just until combined—about 1 minute total. The Nutella should be evenly distributed but still visible as swirls in the batter.
In a separate bowl, whisk together the 3.5 cups all-purpose flour, 1.5 teaspoons baking powder, and 0.5 teaspoon salt. Sift the dry ingredients directly into the wet mixture while mixing on low speed for 30-45 seconds until just combined. Overmixing develops gluten and creates a tough cake. The batter should be thick but pourable, with a few flour streaks remaining.
Fold in Toasted Hazelnuts
Toast the 1.5 cups hazelnuts in a dry skillet over medium heat for 5-7 minutes, stirring constantly, until fragrant and golden brown. Immediately transfer to a clean towel and rub vigorously to remove skins. Let cool for 5 minutes before folding into the cake batter using a silicone spatula. This ensures even distribution without activating the baking powder prematurely.
Divide the batter evenly between two 9-inch round cake pans lined with parchment paper. Tap the pans firmly on the counter to remove air bubbles. Bake at 350°F for 28-32 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs but no wet batter. Rotate the pans halfway through baking for even rise.
Prepare the Buttercream Filling
While the cakes cool, prepare the buttercream by beating the 1 cup unsalted butter (cold, cubed) in a stand mixer fitted with the paddle attachment until smooth. Gradually add the 4 cups powdered sugar, mixing on low speed until combined. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy. Add the 2 cups heavy cream and 1 teaspoon vanilla extract, mixing until fully incorporated. The buttercream should hold a peak when the beaters are lifted.
Spread a thin layer of buttercream between the cake layers and on the exterior. This prevents dryness and ensures the Nutella flavor permeates every bite. Chill the assembled cake in the refrigerator for at least 2 hours before slicing—this allows the flavors to meld and the texture to set properly.
Pro Tips For Making Chocolate Hazelnut Cake
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into hot batter makes it clump like lumpy cottage cheese. Instead, melt the butter first (just until it turns liquid, not brown), then let it cool for 5 minutes before mixing. That way, it blends smoothly into the batter without stealing heat from your eggs or sugar.
- Whisk Eggs First: Beat your eggs and sugar together until the mixture is thick, pale, and nearly tripled in volume—about 3-4 minutes with a hand mixer. This step aerates the batter, which is non-negotiable for a light, fluffy cake. (Yes, even if you’re impatient like me.)
- Don’t Overmix Nutella: Fold in the Nutella last and gently—just until streaks disappear. Overmixing turns the batter into a dense, flat disaster. Use a spatula and cut through the center to swirl it in, like folding in melted chocolate, not kneading dough.
- Test Doneness with a Toothpick: The cake’s edges pull away from the pan, but the center? That’s where people mess up. Insert a toothpick—it should come out with moist crumbs, not wet batter. If unsure, tent with foil the last 10 minutes and check earlier. (No one wants a gummy middle.)
Creative variations of this chocolate hazelnut cake
Nutella Swirl Variations
For a marbled effect, divide the batter into two bowls after Step 2. Stir ½ cup Nutella into one bowl and leave the other plain. Alternate spoonfuls of each batter into the pans for a stunning swirl pattern.
Bake as directed—this creates visual drama while keeping the Nutella flavor balanced. 🌟
Espresso-Infused Twist
Add 1 tablespoon instant espresso powder to the dry ingredients for a mocha-kissed depth. The espresso enhances the chocolate notes without overpowering the hazelnut. I use Starbucks Via for consistent results.
This works especially well with a dark chocolate buttercream made by replacing 1 cup powdered sugar with ½ cup cocoa powder.
Salted Caramel Fusion
Replace ½ cup Nutella with ½ cup salted caramel sauce> (I use Trader Joe's brand) in the batter. Add flaky sea salt> (like Maldon) to the buttercream for a sweet-salty contrast. The caramel adds a luscious, gooey texture that pairs beautifully with the cake's fudgy crumb.
White Chocolate Hazelnut
Swap ½ cup Nutella for ½ cup white chocolate hazelnut spread> (like Ferrero Rocher spread) in the batter and buttercream. The white chocolate creates a lighter, creamier texture while keeping the hazelnut essence. Garnish with crushed white chocolate-covered hazelnuts> for extra elegance.
Spiced Orange Zest
Add 1 teaspoon orange zest> and ½ teaspoon cinnamon> to the batter for a bright, aromatic twist. The citrus cuts through the richness while complementing the hazelnut. I use Valencia orange zest> for its sweet, floral notes.
Pair with a citrus-infused buttercream by adding 1 tablespoon orange liqueur> (like Cointreau) to the heavy cream.
Decaf Coffee Cake
For a decaf version, replace the espresso powder with 1 teaspoon instant coffee granules> (like Folgers) and add ½ teaspoon cinnamon> to the dry ingredients. The coffee adds depth without caffeine.
Top with a thin layer of chocolate ganache> (melt ½ cup dark chocolate> with ¼ cup heavy cream) for extra indulgence.
Nutrition facts
Frequently asked questions
Can I make this chocolate hazelnut cake without Nutella?
Yes, but the flavor will differ. Replace the 1.5 cups Nutella with 1 cup melted dark chocolate (60-70% cocoa) plus ½ cup toasted hazelnut butter (blend toasted hazelnuts with ½ cup neutral oil). For a closer match, use ½ cup chocolate hazelnut spread (like Hershey's) mixed with ½ cup melted butter. The texture will be slightly denser but still delicious.
Why does my cake turn out dry or crumbly?
Overbaking or overmixing are common culprits. Check doneness at 28 minutes—the toothpick should have moist crumbs, not wet batter. For extra moisture, add 2 tablespoons sour cream or 1 tablespoon coffee to the batter. Also, ensure your butter is cold when creaming and don't overmix after adding flour (just until combined).
How do I store leftovers without drying out the cake?
Wrap each layer tightly in plastic wrap, then place in an airtight container with a slice of bread to absorb moisture. Store at room temperature for 3 days or refrigerate for 5 days. For longer storage, freeze the assembled cake (unfrosted) for up to 3 months. Thaw overnight in the fridge before serving. Reheat slices in the microwave for 10-15 seconds to restore moisture.
Can I make this cake in a different pan size?
Yes, but adjust baking time. For 8-inch pans, bake 25-30 minutes (reduce oven temp to 340°F to prevent overbrowning). For 10-inch pans, bake 35-40 minutes at 350°F. Divide batter proportionally—8-inch pans need ~1.5 cups each, 10-inch pans ~2.5 cups. Always check with a toothpick for doneness.
What's the best way to serve this cake?
For a classic presentation, slice into 1-inch thick pieces and serve at room temperature with a dollop of whipped cream or vanilla ice cream. For extra indulgence, drizzle with warm chocolate sauce or sprinkle with crushed hazelnuts. It's also perfect for layering in parfait glasses with alternating cake and buttercream. Chill for 1 hour before serving to enhance flavors.