This Nutella filled cake is made up of extra moist chocolate cake layers and a Nutella frosting! This cake has a super moist crumb and is so simple to make. Top it off with toasted chopped hazelnuts and chocolate curls. This recipe takes just 20 minutes to prepare!
Chocolate cake is hands down one of my all time favorites! Whether it’s a classic chocolate layer cake or a snack cake sized chocolate cake, there is just nothing better than a homemade chocolate cake!
This Nutella chocolate cake is so rich and delicious, and it’s topped with one of my favorite buttercream flavors – Nutella! This chocolate hazelnut frosting (also seen in my Nutella filled cupcake recipe) is so creamy and indulgent.
Tell me about this Nutella filled cake!
- Simple cake layers – the cake layers are based off of my walnut chocolate cake. It’s a simple oil based cake which is combined with buttermilk to give you a deliciously moist crumb!
- Nutella buttercream – the frosting is an American buttercream that’s made with chocolate hazelnut spread.
- Super quick! It only takes 20 minutes to make the cake and the frosting, but you will need to set aside time for the cake to cool completely before frosting.
- Naked cake – I only put frosting on the inside of the cake and on top and left the sides. If you want though you can completely cover it in frosting!
Nutella: if you don’t have Nutella you can use any chocolate hazelnut spread.
Butter: I used unsalted butter in the frosting.
Cocoa Powder: I’m using dutch processed cocoa powder. Not sure if the cocoa powder you have is natural or dutch processed? Check the ingredients! If it mentions alkali or acidity regulators, then it is dutch processed.
Flour: I tested this recipe with all purpose flour.
Buttermilk: if you don’t have buttermilk you can use full fat yogurt instead.
Oil: use a neutral oil, like vegetable oil, sunflower oil or canola oil. I do not recommend using a flavored oil like olive oil.
Step by Step Instructions
Step One: Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer, using the paddle attachment. You can also use a large mixing bowl and whisk.
Step Two: In a large jug, whisk together your eggs, oil, buttermilk, and vanilla extract.
Step Three: With the mixer running on low, slowly pour in the wet ingredients into the dry ingredients. Slowly pour in your hot water, be careful as there is a lot of batter and it is very liquidy! Pour the batter into two 8 inch cake pans (greased and lined with parchment paper) and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 35-40 minutes. Let the cakes cool in their pans for about 15 minutes before removing and letting them cool completely on a wire rack.
Step Four: In a stand mixer fitted with the paddle attachment, slowly beat the confectioners’ sugar and butter together. Once combined, increase the speed to medium-high and beat for 2 minutes until light and fluffy.
Step Five: Stop the mixer and add in your Nutella spread, salt and vanilla extract. Beat on medium speed for another 2 minutes. You may need to stop the mixer and scrape the sides and bottom of the bowl to make sure all of the frosting is getting combined. Pour in heavy cream, a tablespoon at a time, until you have the consistency you want.
Step Six: Spread half of the buttercream onto one of the cooled cake layers. Place the other cake on top, and spread the rest of the buttercream on top of the cake. Sprinkle over toasted chopped hazelnuts and chocolate shavings.
Recipe Tips & Tricks
- Use a weighing scale – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake.
- Use the fluff and sprinkle method to measure your flour – if you aren’t using a scale to measure ingredients then make sure you are measuring your flour correctly! Go to this link here to find out how to do that. If you use too much flour, then you won’t have those delicious moist crumbs!
- Room Temperature – Make sure all of your ingredients are at room temperature before you start baking.
- Add more or less heavy cream – don’t add all the heavy cream at once to your buttercream, add it a tablespoon at a time until you have the consistency that you want!
Frequently Asked Questions
Yes you can! The amount of frosting here though would only provide a thin layer of frosting all along the sides though so be aware of that. If you want a lot of frosting I would multiply the frosting ingredients by 1.5.
Buttermilk is going to make this cake extra moist, but if you don’t have it you can use full fat yogurt instead. You can also make your buttermilk! For every cup of milk needed, add 1 tablespoon of lemon juice or white vinegar. Stir then let it sit for 5 minutes before using.
Keep this cake in the fridge for up to 5 days. Let it come to room temperature before serving. You can also freeze the cake for up to 2 months. Allow it to defrost overnight before serving.
Try these chocolate recipes next!
Nutella Filled Cake
- 2 8" round cake pans
- ¾ cup cocoa powder dutch processed
- 2 cups granulated sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 2 large eggs room temperature
- 2 cups all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 1 cups very hot water
- 1 cup unsalted butter room temperature
- 3 cups confectioners' sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ cup Nutella
- ¼ cup heavy cream
- Preheat your oven to 350°F/175°C. Butter or grease two 8 inch baking pans and line it with parchment paper.
- Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer, using the paddle attachment. Set aside
- In a large jug, combine the buttermilk, oil, eggs, and vanilla extract.
- While the mixer is on low speed, slowly pour in the ingredients from the large jug
- While the mixer is still running, slowly add the hot water and mix. Your batter will be very thin. Make sure the mixer is on your lowest speed so it doesn't splash everywhere
- Pour the batter into the prepared pans. Bake for 35-40 minutes, until a toothpick comes out clean when inserted
- Allow the cakes to cool for 10 minutes before removing from the pans. Let them cool completely on a cooling rack.
- In your stand mixer with the paddle attachment, beat the butter and confectioners’ sugar on low speed until well combined
- Turn the speed to high for 2-3 minutes until light and fluffy.
- Add in the salt, vanilla extract and Nutella and beat for another 2 minutes on medium speed.
- Turn the speed to low and pour in your heavy cream a tablespoon at a time, stopping once it reaches your desired consistency.
- Place one cooled cake layer down and top with half of the frosting. Place the other cake layer on top, and top that with the remaining frosting. Use a spoon to create swoops and swirl, then sprinkle over toasted chopped hazelnuts and chocolate shavings.