Chocolate Nutella Cake

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Chocolate Nutella Cake is the perfect combination of decadent dark chocolate espresso cake and delicious Nutella hazelnut buttercream frosting. Topped with the tangy sweetness of strawberries, this Nutella cake is the perfect easy chocolate cake recipe for any occasion!!Piece of Chocolate Nutella Cake being cut

Chocolate Nutella Cake

Sometimes you just need to jump out of your comfort zone and try something different.  This Chocolate Nutella Cake recipe is that jump for me.

I take my cake eating experiences very seriously. No.. I mean… SERIOUSLY!

I absolutely love cake and my espresso chocolate cake is my favorite when it comes to homemade chocolate cake recipes. 

Until now …

Rich, decadent moist chocolate cake meets chocolate hazelnut buttercream perfection and then top it all off with sweet strawberries.

Be still my heart, this Nutella cake is the perfect easy chocolate cake recipe to break you out of your comfort zone.

Why this Nutella Cake Works

  • Best Chocolate Cake: This Chocolate Nutella Cake recipe is a twist on my favorite Chocolate Cake recipe. Pairing espresso cake with rich hazelnut flavors is a game changer!
  • Strawberries: Adding the fresh strawberries makes this easy chocolate cake recipe perfect for Valentine’s Day, Christmas or just any random day you need cake in your life.
  • Nutella Buttercream: Seriously! Hazelnut buttercream frosting slathered all over this decadent, moist dark chocolate cake is the perfect chocolate lovers flavor combination.

Nutella Cake Ingredients

  • All purpose flour – Foundation for your cake
  • Sugar – Sweetness
  • Dark unsweetened cocoa powder – Natural dark cocoa powder for depth and richness
  • Baking powder – Leavening
  • Baking soda – Leavening
  • Salt – Enhances flavors
  • Espresso powder – Adds dark coffee flavor which pairs perfectly with chocolate
  • Whole milk – Moisture
  • Vegetable oil – Creates the perfect moist cake
  • Eggs – Large eggs at room temperature
  • Vanilla extract – Flavor
  • Boiling water – Activates your espresso powder.
  • Butter – Salted butter for the best flavor
  • Powdered sugar – Sift your powdered sugar so you don’t have clumpy frosting.
  • Nutella Hazelnut Spread – Brand name or off brand, either is fine.
  • Strawberries – fresh strawberries work best

How Do You Make Chocolate Nutella Cake?

Start by mixing together the flour, sugar, dark cocoa powder, baking powder, baking soda and espresso powder in large mixing bowl. 

Add in the milk, vegetable oil, salt, eggs and vanilla extract and mix to combine. 

Stir in the boiling water and pour evenly into your three baking pans.

Bake for 30 – 35 minutes and then remove and flip out onto a cooling rack to cool.  Once cooled, gently trim off the top of the cakes so that they are even.  

Nutella Cake Frosting

In a medium sized bowl, combine butter, sifted powdered sugar, milk, cocoa and Nutella spread until it comes together to form a creamy buttercream frosting.Chocolate Nutella Cake close up

Frosting a Layer Cake

Set the first cake layer on a plate and lightly cover with frosting, making sure to even it out on top. 

Lightly place your second layer of cake and repeat until all layers of cake are stacked and all frosting has been used.

Just prior to serving, slice the strawberries into 1/4 inch thick slices and transfer them to a small bowl and then toss with sugar. 

Let them sit and macerate for 15 minutes and then drain off liquid from the strawberries. 

Make sure they are as dry as possible and then gently pile them up on top of your Chocolate Nutella Cake.  Serve immediately.

Pro Tips for Perfect Nutella Cake

  • Very rarely will I not add in espresso powder to any chocolate dish I am making. I feel it brings out the richness of the chocolate flavor but it not necessary for this dark chocolate cake recipe. If you prefer not to add coffee into your dish, feel free to not to add it in.. it will still taste amazing
  • Sift your powdered sugar and cocoa for the frosting.  I cannot stress this enough .. I know it’s time consuming but I can’t count how many times I would forget to sift and then I would end up with big chunks of powdered sugar in my chocolate frosting … your guests won’t be able to identify what it is and that is uncomfortable for everyone involved 🙂
  • The strawberries may wilt a bit by the second day.  Serving the strawberries on the side or adding them at the time of serving is a smart option to avoid this issue.
  • Skimming the tops off of the cooled cakes before cutting them into layers will help the stability of the cake.  Cakes rise up in the middle and by evening out the top, you are helping to avoid leaning and … gasp! … falling layers.
  • Store leftovers in an airtight container in the fridge for 3-4 days. You can also press a piece of plastic wrap over the leftover cake in the container as added insurance to keep your cake moist.
  • This chocolate cake was made using 9-inch cake pans.

More Chocolate Desserts

Enjoy ♥ HeatherChocolate Nutella Cake slice on a plate

Chocolate Nutella Cake

Chocolate Nutella Cake close up
Chocolate Nutella Cake is the perfect combination of decadent dark chocolate espresso cake and delicious Nutella hazelnut buttercream frosting. Topped with the tangy sweetness of strawberries, this Nutella cake is the perfect easy chocolate cake recipe for any occasion!!
Heather - A Wicked Whisk
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 10 each

Ingredients

Chocolate Cake

  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 cup dark unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons espresso powder
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Nutella Buttercream Frosting

  • 3/4 cup butter
  • 1/2 cup dark unsweetened cocoa powder sifted
  • 2 1/2 cup powdered sugar sifted
  • 1/4 cup milk
  • 13 ounces Nutella Hazelnut Spread

Strawberries

  • 1 pint fresh strawberries sliced
  • 1/3 cup sugar

Instructions

  • Preheat oven to 350 degrees and spray two cake pans with non-stick spray and set aside. 
  • Start by mixing together the flour, sugar, dark cocoa powder, baking powder, baking soda and espresso powder in large mixing bowl.  
  • Add in the milk, vegetable oil, salt, eggs and vanilla extract and mix to combine. 
  • Microwave 1 cup of water in a microwave safe cup for 4 minutes. Stir the boiling water into the cake mix and then pour cake batter evenly into your baking pans. 
  • Bake for 30 - 35 minutes and then remove and flip out onto a cooling rack to cool. 
  • Once cooled, gently trim off the top of the cakes so that they are even. Gently cut each cake in half horizontally so that you now have four cake layers.
  • To make the frosting, in a medium sized bowl, combine butter, sifted powdered sugar, milk, cocoa and Nutella spread until it comes together to form a creamy buttercream frosting.
  • Set the first cake layer on a plate and lightly cover with frosting, making sure to even it out on top.  Lightly place your second layer of cake and repeat until all layers of cake are stacked and all frosting has been used.
  • Just prior to serving, slice the strawberries into 1/4 inch thick slices and transfer them to a small bowl and then toss with sugar.  Let them sit and macerate for 15 minutes and then drain off liquid from the strawberries.  Make sure they are as dry as possible and then gently pile them up on top of your Chocolate Nutella Cake.  Serve immediately.

Notes

Pro Tips for Perfect Nutella Cake

  • Very rarely will I not add in espresso powder to any chocolate dish I am making. I feel it brings out the richness of the chocolate flavor but it not necessary for this dark chocolate cake recipe. If you prefer not to add coffee into your dish, feel free to not to add it in.. it will still taste amazing
  • Sift your powdered sugar and cocoa for the frosting.  I cannot stress this enough .. I know it's time consuming but I can't count how many times I would forget to sift and then I would end up with big chunks of powdered sugar in my chocolate frosting ... your guests won't be able to identify what it is and that is uncomfortable for everyone involved 🙂
  • The strawberries may wilt a bit by the second day.  Serving the strawberries on the side or adding them at the time of serving is a smart option to avoid this issue.
  • Skimming the tops off of the cooled cakes before cutting them into layers will help the stability of the cake.  Cakes rise up in the middle and by evening out the top, you are helping to avoid leaning and ... gasp! ... falling layers.
  • Store leftovers in an airtight container in the fridge for 3-4 days. You can also press a piece of plastic wrap over the leftover cake in the container as added insurance to keep your cake moist.
  • This chocolate cake was made using 9-inch cake pans.

Nutrition

Serving: 10ea | Calories: 980kcal | Carbohydrates: 131g | Protein: 13g | Fat: 47g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 617mg | Potassium: 497mg | Fiber: 5g | Sugar: 105g | Vitamin A: 27500IU | Vitamin C: 16.5mg | Calcium: 1540mg | Iron: 0.7mg

Update Notes: This post was originally published in January of 2018 but was republished with an updated recipe, new photos, step by step instructions and tips in February of 2024.

 

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4 Comments

  1. This recipe is amazing! Everyone loves this cake when I make it 🙂 Highly recommend this recipe. The only things that I do differently is use apple sauce instead of vegetable oil and I add a little bit more milk to the frosting.

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