How to Make Perfect Nutella Cake Every Time

Nutella Cake lovers, gather around, because this is the moment every chocoholic has been waiting for. Imagine a plush layer of moist cocoa‑rich sponge, laced with that unmistakable hazelnut‑chocolate swirl we grew up spooning straight from the jar. One bite of this Chocolate Nutella Cake and you’ll understand why it’s become my go‑to celebration dessert, and my “just because it’s Wednesday” treat, too.

Here’s the deal: you won’t need fancy gear or bakery‑level patience. If you can whisk, pour, and resist licking the spatula for ten seconds, you’re already halfway there. 

I’ve streamlined the steps so you spend less time stressing and more time basking in those melty Nutella ribbons. Even newbie bakers can tackle this recipe confidently; seasoned pros will appreciate the foolproof crumb and cloud‑like frosting.

So, whether you’re browsing Nutella cake recipes for a birthday surprise, a potluck show‑stopper, or simply an evening pick‑me‑up, bookmark this gem. Grab your mixing bowl, your next slice of pure, hazelnut‑kissed happiness is just a few stirs away.

What Makes This Nutella Cake So Good

So rich, but not heavy: Thanks to oil, milk, and water (trust me), the texture stays fluffy yet indulgent. It’s like your favorite chocolate cake and a Nutella truffle had a delicious baby.

It plays nice with every occasion: Birthdays, chill movie nights, “just because” Tuesdays, this cake fits all moods and moments. You can dress it up with chopped hazelnuts or keep it humble and still feel like a dessert hero.

People will ask for the recipe, and you’ll low-key love that: There’s something satisfying about serving a cake that makes people go “Wait, you made this?”.

The Ingredients You’ll Need

• All-purpose flour: I like to use this as the base because it gives the cake a nice, soft crumb that’s just right.
• Cocoa powder: You can’t skip this if you want that rich, chocolatey depth that makes the cake sing.
• Baking powder & baking soda: These are the little helpers that make sure your cake rises fluffy and light.
• Granulated sugar: I recommend this for clean sweetness that balances out the cocoa without overpowering it.
• Light brown sugar: Maybe use this to add a touch of warmth and keep the cake moist and tender.
• Espresso powder: It’s best if you add just a tiny bit; it really boosts the chocolate flavor without tasting like coffee.
• Salt: I like a pinch here because it wakes up all the other flavors and keeps things balanced.
• Eggs: You can think of these as the glue that holds the cake together and adds richness.
• Milk: Add a bit of creaminess and help the batter mix smoothly.
• Water: Maybe water sounds simple, but it keeps the batter perfectly moist without making it heavy.
• Vegetable oil: For keeping the cake tender and moist, plus, it’s easy to work with.
• Vanilla extract: You can add this splash of magic to tie all the flavors together beautifully.
• Heavy cream: I like whipping this into fluffy clouds that make the frosting light and dreamy.
• Mascarpone cheese: You’ll love how this adds creaminess with a subtle tang that makes the frosting stand out.
• Powdered sugar: You can use this for smooth sweetness that blends perfectly into the frosting.
• Nutella: The star ingredient here, it brings that irresistible hazelnut-chocolate bliss to every bite.

How to Make This Nutella Cake 

Step 1: Get Your Oven and Pan Ready

Alright, first things first, set your oven to 350°F (180°C). If you have a fan setting, turn it off for this one. 

Now, grab an 8-inch cake pan and line it with baking paper. I always do this because it means zero stress when the cake is done, no sticking, no crumbling, just easy-peasy removal.

Step 2: Bring Together the Dry Stuff

In a big bowl, toss in your flour, cocoa powder, baking powder, baking soda, espresso powder (yes, a sneaky little flavor booster!), salt, and both sugars. Whisk them up like you’re stirring up some magic, even, fluffy, and totally ready for the wet ingredients to join the party.

Step 3: Time to Get Wet

Now, crack in those eggs, pour in the milk, water, oil, and that splash of vanilla extract. 

Use a spoon or whisk and gently mix everything, slow and steady wins here. You want your batter to be a little on the runny side, like thick chocolate syrup. Overmixing is a no-go; it’s like overworking dough, it’ll make your cake tough, and nobody wants that.

Step 4: Into the Oven It Goes

Pour the rich, velvety batter into your prepared pan and slide it into the oven to bake. Set a timer for 30 minutes but don’t walk away, this cake is a little shy when it comes to baking times. 

The golden rule? At the 25-minute mark, insert a toothpick into the center to check for doneness. If it comes out with a few moist crumbs, you’re good to go! If it’s still wet, give it a few more minutes but don’t let it dry out.

Once out of the oven, let your cake chill in the pan for about 5 minutes. This little pause helps it settle and means less chance of breaking when you take it out.

After that, delicately place it on a wire rack to allow it to cool thoroughly and maintain its structure. Trust me, frosting a warm cake is like trying to ice a hot pizza, messy and sad.

Making That Dreamy Nutella Frosting

Step 6: Soften That Nutella

Place the Nutella in a microwave-safe container and give it a quick 20-second zap to soften it to a smooth, velvety consistency. You want it easy to stir but definitely not hot, no one wants burnt Nutella. 

Step 7: Whip It Good

Throw your heavy cream, mascarpone, powdered sugar, salt, and that silky Nutella into a bowl. Grab your mixer and start slow. Then crank it up to medium-high and whip until you get those stiff, proud peaks. This frosting is the cloud your cake dreams of.

Step 9: The Best Part, Assemble & Devour

When your cake is fully cool (yes, I’m repeating this because it’s that important!), spread that luscious Nutella frosting on top.

4 Mistakes to Avoid When Making Nutella Cake

Overmixing the batter

I get it, mixing can be oddly satisfying. But once your wet and dry ingredients come together, mix just until it’s smooth. Overmixing creates a dense, tough cake instead of the soft, fluffy dream you’re going for.

Winging the measurements

I know, “a little of this, a splash of that” works in cooking, but not here. Use proper measuring cups, level off your flour, and follow the recipe closely. A small change can totally shift the texture or sweetness.

Using cold ingredients straight from the fridge

It’s best if your eggs and milk are at room temp before mixing. Why? They blend more easily into the batter, which helps your cake bake evenly and rise properly.

Skipping the parchment paper 

Maybe you’re feeling brave and just want to grease the pan, but trust me, parchment paper is your best friend. It guarantees a clean release and saves you from flipping disasters.

My Tips for Baking the Perfect Nutella Cake

Want cleaner slices? Chill the cake before cutting: If you’re aiming for neat, bakery-style cuts, pop the frosted cake in the fridge for 20–30 minutes before slicing. The frosting firms up just enough to hold, but the cake stays soft inside.

When the frosting turns out too runny: A quick 10-minute chill can firm it up, especially if your kitchen’s on the warmer side. Instead of whipping endlessly, I pop the bowl in the fridge for 10 minutes, then give it a quick whip again, works like a charm.

Cool your cake on a wire rack upside down: This is a little trick I use when I want a super-flat top. After the 10-minute rest in the pan, I flip the cake upside down on a wire rack. It flattens naturally as it cools, great for even frosting.

Topping Ideas for Your Nutella Cake

• Toasted hazelnuts: A little crunch + that classic Nutella pairing? Total win.
• A warm Nutella drizzle: Because double Nutella is never too much Nutella.
• Crushed Ferrero Rocher: Fancy? Yes. Effortless? Also yes.
• Dark chocolate shavings: Add a rich contrast and a touch of drama.
• Cocoa powder dusting: Minimalist but classy.
• Fresh raspberries or sliced strawberries: For a pop of color and a little tartness to balance the sweet.

Looking for more Nutella magic?

If you love this Nutella cake, you’re going to freak out over my Nutella brownies, fudgy, rich, and totally irresistible. Or, if you’re short on time but still craving that hazelnut-chocolate goodness, my Nutella mug cake is a game-changer for a single-serving sweet fix.

How to Store Nutella Cake (the Right Way)

Fridge is your friend

Since the frosting contains mascarpone and cream, I suggest refrigerating the cake in a tightly sealed container to keep it fresh.

Freezing? Yep, you can

Securely wrap the unfrosted cake layers and freeze them for up to two months to preserve their texture and flavor. Thaw in the fridge overnight, then frost as if freshly baked. I don’t recommend freezing the frosted version, the cream can get weird.

Bonus tip: leftover frosting = dip

Got extra Nutella frosting? Store it in the fridge and dip strawberries, crackers, or, let’s be honest, just a spoon.

Frequently Asked Questions