Nutella Cake (GF & DF Option)

If you love Nutella, you’re going to adore this rich and decadent Nutella cake. Tender hazlenut cake is layered with creamy Nutella filling and fluffy whipped Nutella frosting for the ultimate chocolate-hazelnut dessert. Plus, with simple gluten-free and dairy-free options, it’s easy to adapt for different dietary needs.

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The Best Nutella Cake

There are so many reasons to love this Nutella Cake. From the tender hazelnut cake to the creamy Nutella filling, every layer brings something delicious to the table. Here’s why I think you’ll love it:

• Rich Nutella flavour: Because Nutella is used both between the layers and in the buttercream, you get that delicious chocolate-hazelnut flavour in every bite.
• Tender hazelnut cake: Finely chopped roasted hazelnuts are folded right into the batter, adding a wonderful nutty flavour and subtle texture.
• Perfectly moist: Thanks to the combination of sour cream, buttermilk, and vegetable oil, the cake stays beautifully soft and tender.
• Gluten-free friendly: Simply swap the flour for a gluten-free 1:1 baking blend, making this cake easy to adapt.
• Dairy-free option: With a few simple substitutions, the cake and buttercream can be made dairy-free as well.
• Beautiful enough for a celebration: Finally, a few simple buttercream swirls and fresh strawberries transform this cake into a gorgeous celebration dessert.

Nutella Cake Ingredients & Substitutions

Although this cake looks impressive, the ingredients are actually quite simple. In fact, you probably already have many of them in your kitchen.

Hazelnut Cake

• Flour: Cake flour creates a soft, tender crumb. Alternatively, you can use a gluten-free 1:1 baking blend if needed.
• Baking powder: This helps the cake rise, giving you light and fluffy layers.
• Fine sea salt: A little salt balances the sweetness and enhances the flavours of the hazelnuts and Nutella.
• Granulated sugar: Sugar provides sweetness while also contributing to the soft texture of the cake. Organic cane sugar works great, as well.
• Sour cream: Because sour cream adds moisture and richness, it helps keep these cake layers wonderfully tender. Regular or dairy-free sour cream can be used.
• Vegetable oil: Oil adds moisture without making the cake heavy, resulting in a soft crumb that stays tender. Any neutral-tasting oil works.
• Eggs: Eggs provide structure and help bind all of the ingredients together.
• Vanilla extract: A little vanilla rounds out the flavours and adds warmth to the cake. Vanilla bean paste is an excellent substitute.
• Buttermilk: Buttermilk adds moisture and a subtle tang while helping create that tender cake texture. Regular or dairy-free buttermilk both work.
• Roasted hazelnuts: Finally, finely chopped roasted hazelnuts bring plenty of nutty flavour and a little bit of texture to every bite.

Nutella Filling

• Nutella: Of course, we need plenty of Nutella! A generous layer between each cake layer adds an extra dose of rich chocolate-hazelnut goodness. I have an excellent recipe for homemade nutella if you want to try it.

Nutella Buttercream

• Salted butter: This creates the rich, creamy base of the buttercream. For a dairy-free version, use plant-based butter.
• Nutella: Naturally, Nutella is what gives this buttercream its signature chocolate-hazelnut flavour.
• Powdered sugar: Powdered sugar sweetens the buttercream while also giving it the perfect consistency for spreading and piping.
• Fine sea salt: Just a small amount helps balance the sweetness and brings all those flavours together.

How to Make Nutella Cake: Step by Step Instructions

Now that we have everything ready, it’s time to make the cake. The process is divided into three simple parts: the hazelnut cake, Nutella buttercream, and assembly. Therefore, I recommend making sure each component is completely ready before moving on to the next step.

Make the Hazelnut Cake

1. Prepare the pans: Preheat the oven to 350ºF. Meanwhile, prepare two 8-inch round cake pans with non-stick baking spray and parchment paper.
2. Combine the dry ingredients: In a small mixing bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for now.
3. Mix the wet ingredients: Next, in a medium mixing bowl, whisk together the sugar, sour cream, vegetable oil, eggs, and vanilla until smooth and well combined.
4. Alternate the ingredients: Add half of the dry ingredients to the wet mixture and mix. Then, add half of the buttermilk and mix again. Repeat with the remaining dry ingredients and buttermilk, mixing just until everything is combined. Don’t worry if there are a few small lumps in the batter.
5. Add the hazelnuts: Finally, gently fold the finely chopped roasted hazelnuts into the batter, being careful not to overmix.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for approximately 30–35 minutes. The edges should be lightly golden brown and slightly pulling away from the sides of the pans. Additionally, a toothpick inserted into the centre should come out with a few moist crumbs.
7. Cool: Once baked, allow the cakes to cool in their pans for 10 minutes. Then, carefully remove them from the pans and transfer them to a wire rack to cool completely.

Make the Nutella Buttercream

1. Whip the butter and Nutella: Add the room-temperature butter and Nutella to a stand mixer fitted with a paddle attachment, or use a handheld electric mixer. Beat on high speed for 5–10 minutes, until the mixture is noticeably lighter and fluffy.
2. Add the powdered sugar: Next, add the powdered sugar and salt. Begin mixing on low speed until the powdered sugar is incorporated. Be sure to scrape down the sides of the bowl as needed.
3. Whip until fluffy: Finally, increase the mixer speed to high and continue beating for another 5 minutes. This extra whipping time helps create a light, smooth, and fluffy buttercream that is perfect for both filling and decorating the cake.

Assemble the Cake

1. Step 1: Prepare the layers: If desired, carefully slice each cake layer in half to create thinner layers. Then, place the first layer on a cake board, plate, or cake turntable.
2. Step 2: Add the buttercream: Spread approximately 1 cup of Nutella buttercream over the top of the cake layer, creating an even layer.
3. Step 3: Add the Nutella: Next, pipe a border of buttercream around the outside edge of the cake layer. This creates a little barrier to keep the Nutella from spilling out. Fill the centre with approximately 1/3 cup of Nutella.
4. Step 4: Continue layering: Repeat the process with the remaining cake layers, adding buttercream and Nutella between each one.
5. Step 5: Crumb coat the cake: Once all of the layers are stacked, gently cover the entire cake with a thin layer of buttercream. Then, chill the cake for 10–20 minutes.
6. Step 6: Chill as needed: If at any point the cake feels unstable or the buttercream becomes too soft, simply stop and chill the cake and frosting for about 15 minutes. This makes the decorating process much easier.
7. Step 7: Add the final buttercream: Once chilled, cover the cake with the final layer of buttercream. Use a cake smoother and/or offset spatula to smooth the sides and top.
8. Step 8: Chill again: For the best results, chill the finished cake for another 10–15 minutes before decorating.
9. Step 9: Decorate: Finally, decorate the cake however you like. For the pictured cake, buttercream swirls were piped around the top using a Wilton 1M piping tip, followed by a sprinkle of finely chopped hazelnuts.

Helpful Hints For Nutella Cake Success

While this cake is fairly straightforward, a few simple tips will help make the process even easier. Most importantly, don’t rush the chilling steps; they really do make a difference when you’re stacking and decorating a layer cake.

• Use room-temperature ingredients: Allow the eggs, sour cream, buttermilk, and butter to come to room temperature before beginning. This helps everything blend together more smoothly.
• Don’t overmix: Once the dry ingredients and buttermilk have been added, mix only until combined. Overmixing can result in a denser cake.
• Cool completely before frosting: Make sure the cake layers are completely cool before assembling. Otherwise, the warmth from the cake can soften the buttercream and make the layers difficult to stack.
• Take advantage of the fridge: If your cake starts to feel unstable or your buttercream becomes too soft, simply chill it before continuing. It’s much easier to work with a cold, stable cake.
• Roast your hazelnuts: Roasting brings out the natural flavour of the hazelnuts, making them even more delicious in the finished cake.
• Use a piping bag for the Nutella: Piping a buttercream border around each layer makes it much easier to contain the Nutella filling and keeps the cake layers neat.

Fun Flavor Twists

Although this cake is delicious exactly as written, there are plenty of fun ways to change it up. So, if you’re feeling creative, try one of these variations.

• Chocolate hazelnut: Add a chocolate cake layer alongside the hazelnut cake for an even richer chocolate-hazelnut combination.
• Nutella and strawberry: Add thinly sliced fresh strawberries between the cake layers for a bright, fruity contrast to the rich Nutella. A scoop of strawberry jam with the Nutella filling would also be tasty.
• Ferrero Rocher-inspired: Decorate the finished cake with chocolate-hazelnut candies and additional chopped roasted hazelnuts.
• Extra hazelnut: Sprinkle finely chopped roasted hazelnuts over the Nutella filling before adding the next cake layer.

Frequently Asked Questions

Can I make this cake gluten-free?

Absolutely! The recipe can be made with a gluten-free 1:1 baking blend in place of the cake flour.

Can I make this cake dairy-free?

Yes! The recipe includes dairy-free options for the sour cream, buttermilk, and butter. For a completely dairy-free cake, you’ll also need to choose a dairy-free chocolate-hazelnut spread.

What size cake pans should I use?

You can make this cake in either three 6-inch round cake pans or two 8-inch round cake pans.

Can I freeze Nutella cake?

Yes! Leftover cake can be stored in the freezer for up to 3 months. Alternatively, keep it in an airtight container in the refrigerator for up to 5 days.

The Best Nutella Cake Recipe

And there you have it: a rich, decadent Nutella Cake that is surprisingly simple to make. From the tender hazelnut cake layers to the creamy Nutella buttercream and gooey Nutella filling, every bite is packed with chocolate-hazelnut flavour.

Whether you’re making it for a birthday, special celebration, holiday, or simply because you’re craving something extra delicious, this cake is sure to be a hit. Plus, with the gluten-free and dairy-free options, it can easily be adapted to suit different needs.

If you make this recipe, I’d love for you to leave a 5-star rating and review below! And, as always, don’t forget to tag @CAKEDbyKatie on social media so I can see your beautiful creations.

More Incredible Cake Recipes

Love a layer cake? Me, too! Here are a few of my favourite layer cake recipes that I think you’ll love:

• Gluten-Free Oreo Cake (Dairy-Free Option)
• Chocolate Cake with Vanilla Frosting (GF & DF Option)
• Vanilla Cake with Strawberry Filling

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