This chocolate Nutella cake is rich, fudgy, and topped with silky Nutella buttercream. It’s a one-pan nutella cake recipe that comes together with basic pantry stuff and zero fuss.
Okay so real talk, this chocolate nutella cake happened because I had half a jar of Nutella staring at me and a chocolate craving I couldn’t ignore. One bite in and I was hooked, and now it’s the cake I make when I want something cozy without turning my kitchen into a disaster zone.
Table of Contents
Quick Overview: Why You’ll Love This Cake
Before we get into it, here’s the deal with this nutella cake. It’s a single layer, so no fussy stacking or leveling, just straightforward baking and a generous swipe of frosting on top.
- Deep chocolate flavor with that unmistakable Nutella hazelnut swirl
- Just one pan for the cake and one bowl for the buttercream
- Moist, tender crumb thanks to buttermilk and room temperature ingredients
- Topped with a fluffy nutella buttercream and toasted hazelnuts for crunch
- Beginner friendly, no fancy equipment or piping skills required
If you’ve ever made a cozy oatmeal creme pie cake, you already know how good a simple, homestyle cake can be. This one leans even more into that chocolate hazelnut territory.
Dreamy Chocolate Nutella Cake
Equipment
- 9-inch cake pan
- Parchment paper
- Baking spray
- Medium mixing bowl
- Whisk
- stand mixer or hand mixer
- spatula
- Thin knife
- wire rack
- Serving plate
- toothpick
- Oven
Ingredients
For the Chocolate Nutella Cake
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder plus extra for dusting the cake pan
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter room temperature
- 3 tablespoons Nutella hazelnut spread
- 1 egg room temperature
- ½ tablespoon vanilla extract
- 1 cup buttermilk room temperature
For the Nutella Buttercream
- 1 ¼ cups powdered sugar
- 3 tablespoons unsweetened cocoa powder
- ½ cup unsalted butter 1 stick, room temperature
- ¼ cup Nutella hazelnut spread
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon heavy whipping cream cold, plus more 1/2 tablespoon at a time if needed
- ½ cup toasted hazelnuts for decorating
Optional Variations
- chopped toasted almonds optional substitute for toasted hazelnuts
- 1 pinch espresso powder optional, add to the cake batter to deepen the chocolate flavor
- melted Nutella optional, for drizzling over the frosted cake before serving
Instructions
- Preheat the oven to 350°F and place the oven rack in the center position.
- Prepare a 9-inch cake pan with a parchment circle on the bottom. Spray the pan well, then dust the inside with extra cocoa powder instead of flour to prevent white streaks on the finished chocolate cake.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a mixer bowl, cream the room-temperature butter and granulated sugar together on medium-high speed for about 5 minutes, until pale and fluffy. Scrape down the bowl as needed.
- Beat in the Nutella hazelnut spread for about 2 minutes, until fully incorporated.
- Add the room-temperature egg and vanilla extract, then mix for about 1 minute until combined.
- With the mixer on low speed, alternate adding the dry ingredients and room-temperature buttermilk in this order: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients. Mix only until the streaks disappear and do not overmix.
- Pour the batter into the prepared cake pan and smooth the top into an even layer.
- Bake for 30 to 45 minutes, checking around the 30-minute mark and adding 5-minute increments as needed. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Run a thin knife around the edge of the cake to loosen it, then let it cool in the pan for 10 minutes.
- Carefully turn the cake out onto a wire rack and let it cool completely before frosting.
- Make the Nutella buttercream. Beat the room-temperature butter on medium-high speed for 2 to 3 minutes, until light and smooth.
- Add the Nutella, vanilla extract, and salt. Beat for 1 to 2 minutes, until fully combined.
- Mix in the cocoa powder on low speed until it disappears into the frosting.
- Add half of the powdered sugar and beat until absorbed. Scrape down the bowl, then add the remaining powdered sugar and mix until incorporated.
- With the mixer on low speed, slowly stream in the cold heavy whipping cream. If the buttercream is too thick, add another 1/2 tablespoon of cream at a time until spreadable.
- Fold the buttercream a few times by hand with a spatula to smooth it out.
- Place the completely cooled cake on a serving plate. Spread the Nutella buttercream evenly over the top in a thick, generous layer.
- Sprinkle the toasted hazelnuts around the outer edge for crunch and a bakery-style finish. Slice into 10 pieces and serve.
Notes
What You’ll Need for This Chocolate Nutella Cake
Nothing weird or hard to find here. Just good chocolate cake basics plus a couple jars of Nutella hazelnut spread doing double duty in the batter and the frosting.
For the Chocolate Nutella Cake
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ¼ cup |
| Granulated sugar | 1 cup |
| Unsweetened cocoa powder | ⅓ cup |
| Baking soda | 1 teaspoon |
| Baking powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter, room temperature | 6 tablespoons |
| Nutella hazelnut spread | 3 tablespoons |
| Egg, room temperature | 1 |
| Vanilla extract | ½ tablespoon |
| Buttermilk, room temperature | 1 cup |
For the Nutella Buttercream
| Ingredient | Amount |
|---|---|
| Powdered sugar | 1 ¼ cups |
| Unsweetened cocoa powder | 3 tablespoons |
| Unsalted butter, room temperature | ½ cup (1 stick) |
| Nutella hazelnut spread | ¼ cup |
| Vanilla extract | ½ teaspoon |
| Salt | ⅛ teaspoon |
| Heavy whipping cream, cold | 1 tablespoon |
| Toasted hazelnuts, for decorating | ½ cup |
Quick note on that buttermilk: cold ingredients and room temperature ingredients behave really differently in a batter. King Arthur Baking has a great explainer on why that matters.
So don’t skip pulling things out of the fridge ahead of time, it really does make a difference in the final texture.
How to Make Chocolate Nutella Cake
Here’s where the magic happens. Grab your mixer, put on something good in the background, and let’s get baking.
Mixing the Cake Batter
Preheat your oven to 350°F and set your rack to the center. This is the boring part, but it matters, so don’t skip it.
Prep a 9 inch cake pan with a parchment circle on the bottom. Spray it well, then dust the inside with a little extra cocoa powder instead of flour, that way you don’t get weird white streaks on your finished chocolate nutella cake.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set that aside, it’s just hanging out for now.
Cream the butter and sugar together for about 5 minutes on medium-high, until it’s pale and fluffy. “This is the step people rush,” I always tell myself, “and it’s the one that actually builds a tender crumb.” Scrape the bowl as you go.
Beat in the Nutella hazelnut spread for about 2 minutes until it’s fully incorporated. Your kitchen should smell amazing right about now.
Add the egg and vanilla extract, mixing for about a minute. Then, on low speed, alternate adding your dry ingredients and buttermilk: dry, wet, dry, wet, dry, and stop there. Overmixing is the enemy of a soft nutella cake, so be gentle.
Pour the batter into your prepared pan and smooth the top into an even layer.
Baking and Cooling
Bake for 30 to 45 minutes, checking around the 30 minute mark and adding 5 minute increments as needed. A toothpick should come out with just a few moist crumbs, not wet batter.
Every oven runs a little different, so trust the toothpick more than the clock. As soon as it’s done, run a thin knife around the edge to loosen it, then let it cool in the pan for 10 minutes.
Carefully turn the cake out and let it cool completely before frosting. I know it’s tempting to rush this, but warm cake plus buttercream equals a melty mess.
Making the Nutella Buttercream
Beat the room temperature butter on medium-high for 2 to 3 minutes until it’s light and smooth. This is your fluffy frosting foundation.
Add the Nutella, vanilla, and salt, then beat until fully combined, about 1 to 2 minutes. Mix in the cocoa powder on low until it disappears into the frosting.
Add half the powdered sugar, beat until absorbed, scrape the bowl, then add the rest. Slowly stream in the heavy whipping cream on low speed while it keeps mixing.
If your buttercream feels too thick, add another half tablespoon of cream at a time until it’s spreadable. Finish by folding it a few times by hand with a spatula to smooth everything out.
Assembling Your Nutella Cake
Set your completely cooled cake on a serving plate. Spread the Nutella buttercream evenly over the top in a thick, generous layer.
Sprinkle the toasted hazelnuts around the outer edge for a little crunch and a bakery-style finish. Slice into 10 pieces and try to wait at least a few minutes before diving in.
Expert Tips, Variations, and Troubleshooting
A few things I’ve picked up from making this chocolate nutella cake more times than I can count.
Tips for Success
Room temperature really is non-negotiable here, it’s what gives you that smooth batter and even rise. Also, dusting the pan with cocoa powder instead of flour keeps the outside of your cake dark and pretty instead of dusty looking.
Fun Variations
Want to switch things up? Swap the toasted hazelnuts for chopped toasted almonds, or add a pinch of espresso powder to the batter to deepen the chocolate flavor. You could even drizzle a little extra melted Nutella over the top before serving for maximum nutella cake energy.
If you’re into playing with textures, this nutella cake recipe pairs really nicely with something crunchy on the side, like grated chocolate toast with sea salt for a whole chocolate-forward dessert spread.
Common Troubleshooting
Cake sinking in the middle? That usually means it came out a touch underbaked, so give it a few extra minutes next time and rely on the toothpick test. Buttercream looking greasy or split? Your butter was probably too warm, pop the bowl in the fridge for 10 minutes and rewhip.
Dense, gummy cake usually points to overmixing once the flour goes in. Mix just until the streaks disappear and then stop, even if it feels too soon.
Storage, Reheating, and No-Waste Tips
This nutella cake actually gets more flavorful after a day, so leftovers are honestly a win.
| Storage Method | How Long It Lasts |
|---|---|
| Room temperature, covered | 2 to 3 days |
| Refrigerated, covered | Up to 5 days |
| Frozen, well wrapped | Up to 2 months |
Since this cake is finished with a buttery frosting rather than a dairy-heavy filling, it holds up fine on the counter for a couple of days. If you’d rather play it extra safe, especially in a warm kitchen, FoodSafety.gov’s cold storage guidelines are worth a peek.
To reheat a slice, 10 to 15 seconds in the microwave brings back that just-baked softness without melting the buttercream into a puddle. Let refrigerated or frozen cake come to room temperature first for the best texture.
No-waste idea: leftover Nutella buttercream freezes beautifully in a small container, perfect for spreading on toast or swirling into oatmeal later.
And if you’re craving something light and no-fuss after all that chocolate, two-ingredient watermelon ice cream is a fun palate cleanser to try next.
Frequently Asked Questions
Can I make this chocolate nutella cake ahead of time?
Yes! Bake the cake up to a day ahead and store it covered at room temperature. Frost it the day you plan to serve for the freshest look and texture.
Can I turn this into a layer cake instead?
You can double the recipe and split it between two pans for a taller nutella cake. Just watch the bake time closely since thinner layers cook faster.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. It works as a solid stand-in for the real thing.
Does the Nutella buttercream need to be refrigerated?
It’s fine at room temperature for a couple of days since it’s mostly butter and sugar. For longer storage, keep the frosted cake in the fridge, covered.
Conclusion
This chocolate nutella cake is proof that you don’t need a fancy layer cake to impress people, sometimes one pan and a jar of Nutella is all it takes. It’s rich, it’s simple, and it disappears fast.
Give this nutella cake recipe a try this week and let me know how it turns out in the comments. If you loved it, pin it to Pinterest so you can find it again on your next chocolate craving.
