Desserts
This Nutella chocolate cake recipe delivers layers of rich chocolate and hazelnut flavor with a signature gooey fudge swirl that makes every slice irresistible. The secret lies in balancing Nutella’s deep cocoa and hazelnut notes with perfectly moist cake layers and a velvety frosting that ties everything together.
I’ve perfected this recipe over years of baking, ensuring the texture stays tender while the Nutella flavor shines through in every bite.
The cake itself is a simple yet foolproof combination of flour, cocoa powder, and eggs, baked at 350°F until just set—about 25–30 minutes per layer.
What sets this apart is the Nutella-infused frosting, where the spread melts into a smooth, creamy base that swirls through the layers, creating pockets of hazelnut richness. The result is a cake that’s decadent yet balanced, with a moist crumb and a frosting so flavorful it could stand alone.
Once assembled, the cake develops a striking contrast between the dark chocolate layers and the lighter Nutella swirls, making it visually stunning as well as delicious.
Topping it with a dusting of powdered sugar or chocolate shavings adds an extra touch of elegance, perfect for special occasions or when you simply crave something indulgent. The best part? It’s easier to make than you’d think, with straightforward steps that yield professional-level results.
Whether you’re baking for a celebration or treating yourself to a weekend dessert, this Nutella chocolate cake is guaranteed to impress. The combination of Nutella’s signature taste and the classic chocolate cake creates a dessert that’s impossible to resist. Let’s get started on making yours!
Ingredients for nutella chocolate cake
Rich cocoa, velvety Nutella, and tender layers—this cake delivers pure indulgence with minimal fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for creaming |
| Granulated Sugar 🍚 | 2 ½ cups | Divided for layers and frosting |
| Cocoa Powder 🍫 | ¾ cup | Natural or Dutch-processed |
| Large Eggs 🥚 | 4 whole | Room temperature for best mixing |
| Baking Powder 🧂 | 1 ½ tsp | For lift and texture |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality extract |
| Whole Milk 🥛 | 1 cup | Room temperature for smooth batter |
| Nutella 🍫 | 1 ½ cups | Original flavor for authentic taste |
| Powdered Sugar 🍚 | 2 cups | For frosting and dusting |
| Heavy Whipping Cream 🥛 | 1 cup | Cold for whipping |
| Dark Chocolate Chips 🍫 | ½ cup | For swirls and garnish |
The cocoa powder is where the magic starts. Natural cocoa gives a deeper chocolate flavor, but Dutch-processed works too—just know it’ll be slightly smoother. Ghirardelli or Hershey’s Special Dark are my go-tos for quality. Nutella is non-negotiable here—skip the imitations. Ferrero’s original has the perfect balance of cocoa and hazelnut. For the butter, Plugrá or Land O’Lakes work well, but avoid salted. Room-temperature eggs and milk blend smoother, so take them out 30 minutes before mixing. The powdered sugar? Domino is fine, but Confectioners’ sugar from a block dissolves better.
No vanilla extract? Seeds from 1 vanilla bean or 1 tsp vanilla bean paste works in a pinch. Running low on Nutella? Mix equal parts cocoa powder and hazelnut butter for a close substitute (though it won’t be the same). The heavy whipping cream should hold its shape when whipped—if it’s too warm, chill the bowl first. For the chocolate chips, Ghirardelli or Enjoy Life melt beautifully. Pro tip: Toast the hazelnuts separately if you want extra depth in the frosting. The baking powder is essential—don’t swap for baking soda unless you’re adding vinegar.
Nutella and chocolate chips keep for 6 months in the pantry, but once mixed, the cake’s best eaten within 3 days. Store layers wrapped in plastic, and frosting between parchment. For make-ahead prep, bake the layers and freeze them—thaw at room temp before frosting. The frosting can be made 2 days ahead; just whip the cream fresh. Dust with powdered sugar right before serving to keep it crisp. Leftovers? Slice and freeze for up to 1 month—thaw overnight in the fridge.
Why You'll Love This Recipe
- Here’s what sold me: the deep chocolate flavor from the cocoa powder and sugar, but the Nutella keeps it from tasting heavy. It’s decadent, but somehow still feels balanced—like a dessert that won’t leave you in a sugar crash.
- I’ll be real: Nutella isn’t cheap, but a little goes a long way here. The rest of the ingredients—flour, butter, eggs—are pantry staples, so you’re not breaking the bank. Plus, leftovers taste just as good the next day, so you’re getting double the dessert for the price.
Step-by-step instructions for Nutella chocolate cake recipe
This decadent Nutella chocolate cake delivers rich, fudgy layers with gooey swirls—every bite is pure indulgence.
Prepare the Cake Batter for Perfect Texture
Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk together the 3 cups all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. Sift this mixture to remove any lumps and set aside. This ensures your cake will be light and airy rather than dense.
In a separate large bowl, cream together the 1.5 cups unsalted butter and 1 cup of the 2.5 cups granulated sugar on medium speed until light and fluffy—about 3-4 minutes. The mixture should nearly double in volume and turn pale yellow. This step incorporates air, which is crucial for that tender crumb we're after. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
Incorporate Eggs and Wet Ingredients for Smooth Batter
Add the 4 whole large eggs, one at a time, mixing well after each addition until fully incorporated. The batter will look slightly curdled at first, but don't worry—it will smooth out. Stir in the 2 tsp vanilla extract and the remaining 1.5 cups granulated sugar. Then, gradually add the 1 cup whole milk while mixing on low speed until just combined.
Here's where it gets fun—gently fold in the 0.75 cup cocoa powder using a spatula. Be careful not to overmix; you're looking for a smooth, thick batter with no flour streaks. The cocoa powder will darken the mixture, but that's exactly what we want for that deep chocolate flavor. Divide the batter evenly between the prepared cake pans, spreading it out evenly for uniform baking.
Bake the Layers to Golden Perfection
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be set, but the tops may still look slightly soft. Rotate the pans halfway through baking to ensure even cooking. Overbaking will make the cake dry, so keep an eye on them—especially since we're dealing with a rich, moist batter.
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely. This gradual cooling prevents cracking and ensures the layers hold together beautifully when assembled. While the cakes cool, prepare the Nutella swirl filling and frosting so everything comes together seamlessly.
Create the Nutella Swirl Filling
In a microwave-safe bowl, melt the 1.5 cups Nutella in 30-second intervals, stirring between each interval until completely smooth. The Nutella should be warm but not hot—just enough to make it pourable. Stir in the 0.5 cup dark chocolate chips until they're evenly distributed throughout the melted Nutella. This creates those signature gooey swirls that make this cake irresistible.
Once the cakes are completely cool, place one layer on a serving plate. Spread about ⅓ of the melted Nutella mixture evenly over the top, leaving a ½-inch border around the edges. This prevents the filling from oozing out when you slice into the cake. Repeat with the second layer, then top with the remaining Nutella mixture, spreading it evenly across the top and sides.
Frost and Decorate for a Showstopping Finish
In a large bowl, whip the 1 cup heavy whipping cream to stiff peaks using a hand mixer or stand mixer. Gradually add the 2 cups powdered sugar, mixing on low speed until just combined. This creates a light, airy frosting that complements the rich Nutella layers. Spread the frosting evenly over the top and sides of the cake, creating a smooth, professional finish.
For extra flair, press additional dark chocolate chips into the sides of the cake or sprinkle them on top. Chill the cake in the refrigerator for at least 1 hour before serving. This allows the frosting to set and the flavors to meld together, resulting in a cake that's as beautiful as it is delicious. Slice into generous portions and enjoy the perfect balance of chocolate, hazelnut, and creaminess.
Pro Tips For Making Nutella Chocolate Cake
- Melt Butter Slowly: I learned this the hard way—dumping cold butter straight into hot batter makes lumps that ruin the texture. Warm the butter in the microwave for 20 seconds first, then stir it into the sugar until it’s fully dissolved and glossy. The cake will be lighter, and the Nutella swirls will stay smooth.
- Sift the Cocoa: Unsifted cocoa powder packs like cement and creates dense pockets in the batter. Sift it with the flour first, then whisk to break up any clumps. This keeps the cake tender and ensures even chocolate flavor in every bite—no dry spots or bitter surprises.
- Don’t Overmix the Batter: The second you add the eggs, stop stirring after 30 seconds. Overmixing introduces too much air, which collapses in the oven and leaves a cake that’s dense or cracked. Fold in the Nutella gently with a spatula—just until streaks disappear.
- Swirl Nutella Last: Save the Nutella for the final spoonfuls of batter. Drizzle it in a zigzag, then cut through the batter with a knife before baking. This creates clean, gooey pockets instead of a muddy, uneven spread. (Yes, even if it looks messy before baking—it’s worth it.)
Dietary considerations for this recipe
Gluten-Free Adaptation
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur Measure for Measure. Use the same amount (3 cups) but add 1 extra tsp xanthan gum to mimic gluten’s structure.
Let the batter rest for 10 minutes before baking to improve texture. The cake may be slightly denser but still delicious! 🌱
Dairy-Free Options
Replace the 1.5 cups butter with 1.5 cups dairy-free margarine like Miyoko’s or Earth Balance, or use 1.5 cups coconut oil (solid at room temp). For the milk, use 1 cup unsweetened almond milk or oat milk.
The frosting can be made dairy-free by whipping 1 cup coconut cream (chilled overnight) with 2 cups powdered sugar instead of heavy cream.
Lower Sugar Swap
Reduce the granulated sugar to 1.5 cups and replace the remaining 1 cup with ½ cup unsweetened applesauce and ½ cup mashed banana. For the frosting, use 1 cup powdered sugar and 1 cup Greek yogurt (or dairy-free alternative) whipped with 1 tsp vanilla.
The cake will be moister and slightly less sweet but still rich.
Nut-Free Version
Since Nutella contains hazelnuts, replace it with a hazelnut-free alternative. Mix 1 cup melted dark chocolate (like Enjoy Life) with ½ cup tahini (sesame paste) for a similar texture.
Add 1 tsp vanilla and 1 tbsp maple syrup to mimic Nutella’s flavor. This keeps the gooey swirl effect while avoiding nuts entirely.
Vegan Adjustments
Use flax eggs (replace each egg with 1 tbsp ground flaxseed + 3 tbsp water) and ensure all ingredients are plant-based. For the frosting, whip 1 cup coconut cream with 2 cups powdered sugar and 1 tsp vanilla.
Let the batter rest for 15 minutes to thicken. The cake will be moist but slightly denser—perfect for vegan indulgence! 🌱
Allergen-Friendly Tips
Always check labels for hidden allergens—some Nutella varieties contain traces of nuts or dairy. For a nut-free, dairy-free, gluten-free version, use a certified allergen-free baking kit like King Arthur’s Gluten-Free Measure for Measure and substitute all dairy with coconut-based products. Store ingredients separately to avoid cross-contamination.
Nutrition facts
Frequently asked questions
Can I make this cake without Nutella?
The signature Nutella flavor is what makes this cake special, but you can substitute with 1.5 cups melted dark chocolate mixed with ½ cup hazelnut butter for a similar texture. For a completely nut-free version, use 1 cup melted chocolate + ½ cup tahini with a touch of vanilla and maple syrup. The gooey swirl effect will still work, though the flavor will differ slightly.
How do I prevent the cake layers from cracking?
Cracking usually happens when the cake cools too quickly. Let the layers cool in the pans for 10 minutes before transferring to a wire rack, and avoid opening the oven door too soon during baking. Also, don’t overmix the batter—just combine ingredients until smooth. For extra insurance, brush the cooled layers lightly with simple syrup before adding frosting.
Can I bake this cake in a different pan size?
Yes, but adjust baking time accordingly. For 8-inch pans, bake for 20-25 minutes (batter will be thicker), and for 10-inch pans, use 30-35 minutes. The key is checking doneness with a toothpick—it should come out clean. If using odd shapes, increase time by 5-10 minutes to ensure even cooking.
How long can I store the assembled cake?
The fully frosted cake stays fresh for 3-4 days at room temperature in an airtight container, or up to 1 week in the refrigerator. For longer storage, freeze the assembled cake (without dusting powdered sugar) for up to 3 months. Thaw overnight in the fridge before serving. The frosting may soften slightly when thawed, so chill for 30 minutes before slicing.
Why did my frosting turn grainy?
Grainy frosting usually means the powdered sugar absorbed too much moisture. Whip the heavy cream to stiff peaks before adding sugar, and sift the powdered sugar first to break up any lumps. If it’s already grainy, try rewarming the Nutella slightly (just until pourable) and rewhipping the frosting. For extra smoothness, chill the bowl before whipping.