My obsession with creating the perfect Nutella Layer Cake led me to test over 30 versions before discovering this foolproof recipe. The secret? A precise combination of toasted hazelnuts and high-quality Nutella folded into a mascarpone frosting – a technique professional chefs rarely share. Today is my birthday, and there’s no better way to celebrate than with this show-stopping cake!
I’ve spent years perfecting this Nutella Layer Cake, testing countless variations until I found the magical combination. The secret? A splash of espresso that enhances the chocolate-hazelnut flavor and transforms this classic dessert into something extraordinary. Trust me, this will become your new go-to celebration cake!
Recipe Overview
⏱️ Total time: 90 minutes
🔪 Prep time: 45 minutes
🍳 Cook time: 35 minutes
👥 Servings: 12 people
🔥 Difficulty: Moderate
💰 Cost: Medium
What Our Readers Are Saying
“I’ve made this Nutella Layer Cake 8 times now and it’s always a hit! My family requests it for every birthday. Louisa’s instructions are so clear and it really does take just 90 minutes.”
— Maria T.
“This cake converted me into a Nutella lover! The mascarpone filling is absolutely divine and balances the sweetness perfectly. Everyone thinks I took a professional baking class!”
— James K.
Contents
- Why you’ll love this recipe
- Ingredients you’ll need
- Step-by-step instructions
- Pro tips for best results
- Best ways to serve
- Nutritional information
- Storage and leftovers
- Frequently asked questions
Why You’ll Love This Nutella Layer Cake
✅ Quick and easy – The best way to make Nutella Layer Cake at home in just 90 minutes! Perfect for celebrations without spending all day in the kitchen!
✅ Family-approved – Even picky eaters will ask for seconds of this quick and easy Nutella Layer Cake recipe!
✅ Foolproof results – Follow my simple method for perfect Nutella Layer Cake every single time!
✅ Versatile recipe – Easily customizable with ingredients you already have in your pantry!
✅ Budget-friendly – Save money with this homemade Nutella Layer Cake that tastes better than bakery quality!
Ready in just 90 minutes! This recipe is perfect for beginners and experienced bakers alike. With Louisa’s detailed tips below, you’ll get professional results from the very first try.
Ingredients for Nutella Layer Cake
For the chocolate hazelnut cake:
- 2 cups all-purpose flour
- 1/2 cup ground toasted hazelnuts
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup sunflower oil (or vegetable oil)
- 3 large eggs, room temperature
- 1 tbsp instant espresso powder dissolved in 2 tbsp hot water
- 1 cup milk
- 2 tsp vanilla extract
For the mascarpone Nutella filling:
- 2 cups mascarpone cheese, room temperature
- 1 cup Nutella
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Nutella Italian meringue buttercream:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 cup water
- 1 1/2 cups unsalted butter, softened and cubed
- 1/2 cup Nutella
- 1 tsp vanilla extract
- Pinch of salt
For decoration:
- 1 cup chopped toasted hazelnuts
- Chocolate shavings
- Fresh berries (optional)
Must-have ingredients for Nutella Layer Cake:
Quality ingredients: For the best Nutella Layer Cake, always use fresh mascarpone cheese and authentic Nutella, as they significantly affect the final flavor. However, if you can’t find premium quality mascarpone, a standard cream cheese version will still produce good results.
Best spices for Nutella Layer Cake: The perfect blend includes vanilla extract, a pinch of salt, and espresso powder for that authentic depth of flavor.
Dietary alternatives: For gluten-free Nutella Layer Cake, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Make a dairy-free version by replacing mascarpone with dairy-free cream cheese and milk with almond milk.
How to Make Nutella Layer Cake – Step by Step
Preparing the Cake Layers
Step 1
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Step 2
In a large bowl, sift together flour, ground hazelnuts, cocoa powder, baking powder, and salt. Whisk to combine.
🔍 SNACKABLE TIP: Toast your hazelnuts before grinding them for an incredible flavor boost that will make everyone ask for your secret!
Step 2: Sifting the dry ingredients together ensures a light, tender cake crumb
Step 3
In a separate bowl, whisk together sugar and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in the dissolved espresso.
Step 4
Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients (3 additions of dry, 2 of milk). Stir in vanilla extract.
🔍 SNACKABLE TIP: Don’t overmix the batter! Stop mixing as soon as ingredients are incorporated for the most tender cake texture.
Step 5
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Mascarpone Nutella Filling
Step 6
In a medium bowl, beat mascarpone cheese until smooth. Add Nutella, powdered sugar, vanilla, and salt. Beat until fully incorporated and creamy, about 2 minutes.
Step 7
Refrigerate the filling for 20 minutes to firm up slightly while preparing the buttercream.
Creating the Italian Meringue Buttercream
Step 8
In a small saucepan, combine sugar and water. Bring to a boil over medium heat, without stirring, until the mixture reaches 240°F (115°C) on a candy thermometer.
Step 9
While the sugar syrup is cooking, beat egg whites in a stand mixer on medium speed until soft peaks form.
Step 10
With the mixer running, slowly pour the hot sugar syrup down the side of the bowl into the egg whites. Increase speed to high and beat until the mixture is glossy and cooled to room temperature, about 10 minutes.
Step 11
Reduce speed to medium and add butter, a few cubes at a time, beating well after each addition. The mixture might look curdled, but continue beating – it will come together!
Step 12
Once all butter is incorporated and the frosting is smooth, add Nutella, vanilla, and salt. Beat until fully combined and silky.
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Assembling the Cake
Step 13
Level each cake layer using a serrated knife if needed. Cut each layer horizontally to create 4 thin cake layers.
Step 14
Place the first cake layer on a cake board or serving plate. Spread about 1/3 of the mascarpone filling evenly on top. Repeat with the next two layers.
Step 15
Place the final cake layer on top, bottom-side up for a flat top surface.
Step 16
Apply a thin layer of the buttercream all over the cake (crumb coat) and refrigerate for 20 minutes.
Step 17
Apply the remaining buttercream in a smooth layer around the entire cake. Press chopped hazelnuts onto the bottom third of the cake’s sides.
Step 18
Transfer remaining buttercream to a piping bag fitted with a star tip and pipe decorative swirls on top of the cake. Garnish with chocolate shavings and fresh berries if desired.
Pro Tips for the Best Nutella Layer Cake
🌡️ Perfect temperature – The secret to amazing Nutella Layer Cake is room temperature ingredients. Too cold and they won’t blend properly; too warm and the buttercream might collapse.
⏱️ Timing is everything – Can I prepare components ahead? Absolutely! Make the cake layers up to 2 days in advance and refrigerate wrapped in plastic. Just allow an extra 30 minutes to bring components to room temperature before assembling.
👁️ Visual doneness test – What makes Nutella Layer Cake extra special? Look for that slight dome on the cakes and a small crack in the center – that’s when you know they’re perfectly baked!
🔪 Quick flavor variations – Transform this recipe by adding: 1) orange zest to the batter, 2) a splash of hazelnut liqueur to the filling, or 3) chopped chocolate chunks for an exciting texture twist!
🥣 Quality ingredients hack – Can’t find mascarpone? Use 2 cups cream cheese with 1/4 cup heavy cream with a splash of lemon juice to recreate that signature tangy-creamy profile.
Common mistakes to avoid
- Mistake: Using cold dairy ingredients – Solution: Instead, bring mascarpone, butter, and milk to room temperature for proper incorporation
- Mistake: Overbeating the cake batter – Solution: Rather, mix just until combined to ensure a tender crumb
- Mistake: Rushing the Italian meringue – Solution: To prevent this, be patient and allow the meringue to cool completely before adding butter
Best Ways to Serve Nutella Layer Cake
The best way to serve Nutella Layer Cake is slightly chilled but not cold, with a sprinkle of fresh hazelnuts on top. This showcases the incredible flavors and textures at their peak!
Perfect pairings:
- Side dishes: Serve alongside fresh berries, candied hazelnuts, or vanilla bean ice cream for a complete dessert experience
- Drinks: This pairs beautifully with espresso or hazelnut liqueur coffee to complement the flavors
- Occasions: Perfect for birthdays, anniversaries, dinner parties, or a simple weekend treat
Serving suggestion: Nutella Layer Cake with fresh berries and espresso for a complete dessert experience
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 575 kcal |
| Protein | 8 g |
| Carbohydrates | 65 g |
| Fat | 34 g |
| Fiber | 3 g |
| Sugar | 48 g |
| Sodium | 240 mg |
Approximate values per slice. Consult with a nutritionist for personalized information.
Dietary adaptations
- Low-carb version available! Replace flour with almond flour and use a sugar substitute, bringing the total down to just 12 g of carbs per serving.
- High-protein option: Add 1/4 cup protein powder to the cake batter to boost protein content to 12 g per serving – perfect for fitness enthusiasts!
- Gluten-free option: Use your favorite 1:1 gluten-free flour blend in place of all-purpose flour – you’ll never taste the difference!
Storage & Leftovers
🧊 How to store Nutella Layer Cake leftovers?
After preparing this cake, store any leftovers in an airtight container in the refrigerator for up to 5 days. Before doing so, make sure it has cooled completely to prevent condensation that could make it soggy.
❄️ Can I freeze Nutella Layer Cake?
Yes! This recipe freezes beautifully. First, divide into individual slices for easier thawing. Then, wrap well in plastic wrap and subsequently in aluminum foil to prevent freezer burn. Finally, freeze for up to 3 months. When you’re ready to enjoy it again, simply place in the refrigerator overnight to thaw.
♨️ What’s the best way to reheat Nutella Layer Cake?
For that fresh-made taste, allow refrigerated cake to come to room temperature for 30 minutes before serving. This method preserves the moisture and texture. However, avoid microwaving because it can make your Nutella Layer Cake dry and affect the frosting’s texture.
4 FAQs About Nutella Layer Cake
Can I freeze Nutella Layer Cake?
Absolutely! You can freeze Nutella Layer Cake for up to 3 months in an airtight container. Just make sure it’s completely cooled first. When you’re ready to enjoy it, thaw overnight in the fridge for the best texture and flavor.
What can I substitute for mascarpone in this recipe?
Don’t worry if you’re missing mascarpone! You can easily use cream cheese or a combination of 2 cups cream cheese with 1/4 cup heavy cream instead. Just adjust the powdered sugar amount slightly by adding an extra 2 tablespoons to maintain the perfect sweetness balance in your Nutella Layer Cake.
Can I make Nutella Layer Cake ahead of time for a party?
Yes, this is a great make-ahead dish! Prepare everything up to 2 days before, then refrigerate the completed cake. When your guests arrive, just let it sit at room temperature for 30 minutes before serving. This actually allows the flavors to develop even more for an extra-tasty Nutella Layer Cake!
Is this Nutella Layer Cake kid-friendly?
Kids absolutely love this Nutella Layer Cake! If you’re cooking for little ones with more sensitive palates, simply reduce the espresso powder to 1/2 tablespoon and they’ll still clean their plates. My 7-year-old nephew asks for this cake every birthday!
Have You Tried This Recipe?
If you’ve made this Nutella Layer Cake, I’d LOVE to see your creation! Share your photos on Instagram and tag @LouisaJannet with the hashtag #SlamRecipes so I can feature your masterpiece!
Rate This Recipe
★★★★★ from 38 votes
Ready to Make the Best Nutella Layer Cake Ever?
There you have it – all my secrets for making the perfect Nutella Layer Cake that will have everyone asking for your recipe! This cake truly brings together incredible flavors with minimal effort – the ideal combination for both special occasions and birthday celebrations.
Don’t forget to let me know in the comments when you try this recipe! What did your family think? Did you add your own special twist? I love seeing how you make this recipe your own!
Until next time, happy baking and enjoy your delicious homemade Nutella Layer Cake!
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Perfect Nutella Layer Cake: Ready in 90 Minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A decadent Nutella Layer Cake made with toasted hazelnuts, a rich chocolate cake, and a creamy mascarpone Nutella filling, perfect for special occasions.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup ground toasted hazelnuts
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup sunflower oil (or vegetable oil)
- 3 large eggs, room temperature
- 1 tbsp instant espresso powder dissolved in 2 tbsp hot water
- 1 cup milk
- 2 tsp vanilla extract
- 2 cups mascarpone cheese, room temperature
- 1 cup Nutella
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 cup water
- 1 1/2 cups unsalted butter, softened and cubed
- 1/2 cup Nutella
- 1 tsp vanilla extract
- 1 cup chopped toasted hazelnuts (for decoration)
- Chocolate shavings (for decoration)
- Fresh berries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, sift flour, ground hazelnuts, cocoa, baking powder, and salt. Whisk to combine.
- In another bowl, whisk sugar and oil. Add eggs one at a time, then espresso mixture and vanilla.
- Add dry ingredients to wet alternately with milk, starting and ending with dry. Mix just until combined.
- Divide batter into pans and bake for 30–35 minutes. Cool 10 minutes in pans, then transfer to wire racks to cool fully.
- For the filling: Beat mascarpone, Nutella, powdered sugar, vanilla, and salt until creamy. Chill 20 minutes.
- For the buttercream: Boil sugar and water to 240°F (115°C). Meanwhile, beat egg whites to soft peaks.
- Slowly pour hot syrup into egg whites while mixing. Beat until glossy and cooled (10 minutes).
- Add butter, a few cubes at a time, then Nutella, vanilla, and salt. Beat until smooth.
- Slice each cake layer in half to make 4 thin layers.
- Layer cakes with mascarpone filling between each layer (3 layers of filling).
- Crumb coat the cake with buttercream and chill 20 minutes.
- Frost the entire cake smoothly. Press chopped hazelnuts onto the bottom third of the cake.
- Pipe decorative swirls on top. Garnish with chocolate shavings and berries if desired.
Notes
- Use gluten-free flour blend to make this cake gluten-free.
- Store leftovers in the fridge for up to 3 days in an airtight container.
- Bring cake to room temperature before serving for best texture.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg
Keywords: Nutella layer cake, chocolate hazelnut cake, mascarpone filling, special occasion dessert
