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Chocolate Nutella Layer Cake

Soft dark chocolate Nutella cake is layered with Nutella buttercream and drizzled with more Nutella in this irresistible Chocolate Nutella Layer Cake.
Course: Dessert, easter, Holiday, Snack
Cuisine: American
Keyword: 6-inch cake, buttercream, chocolate cake, easter, easter candy, easter eggs, layer cake, nutella, nutella cake
Servings: 12

Ingredients

The Chocolate Hazelnut Cake:

  • ¼ Cup (60 mL) Avocado Oil or Vegetable Oil
  • ¼ Cup (56 g) Salted Butter, Softened
  • 1 ⅓ Cups (265 g) Granulated Sugar
  • 1 Large Egg + 1 Large Egg Yolk
  • 1 Cup (60 g) Sour Cream
  • ½ Cup (150 g) Nutella
  • 2 Teaspoons (10 mL) Pure Vanilla Extract
  • 1 ½ Cups (190 g) All-Purpose Flour
  • ½ Cup (45 g) Unsweetened Cocoa Powder
  • ¼ Cup (20 g) Black Cocoa Powder
  • ½ Teaspoon (3 g) Salt
  • 2 Teaspoons (8 g) Baking Powder
  • ¾ Cup (180 mL) Whole or 2% Chocolate Milk

The Nutella Buttercream:

  • 1 ½ Cups (340 g) Salted Butter, Softened To Room Temperature
  • 3 Cups (360 g) Powdered Sugar, sifted
  • ⅓ Cup (100 g) Nutella
  • 1 Teaspoon 15 mL) Pure Vanilla Extract
  • Splash of Heavy Cream, if needed

The Nutella Drizzle:

  • ½ Cup (150 g) Nutella

Instructions

  • 1. Prepare the Pans and Oven
    Preheat the oven to 350°F (175°C). Grease three 6-inch (15 cm) round cake pans and line the bottoms with parchment paper. Lightly flour the sides and tap out any excess.
  • Make the Chocolate Hazelnut CakeIn a large mixing bowl, combine the vegetable oil and softened butter. Beat on medium speed until smooth and fully combined. Add in the granulated sugar and continue to beat for 2–3 minutes until light and fluffy.
    Add the egg and egg yolk one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the sour cream, Nutella, and vanilla extract until fully incorporated.
    In a separate bowl, whisk together the flour, unsweetened cocoa powder, black cocoa powder, salt, and baking powder. With the mixer on low, alternate adding the dry ingredients and the Dutch chocolate milk in two batches, beginning and ending with the dry mixture. Mix just until combined—do not overmix.
    Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • Make the Nutella ButtercreamI
    n a large bowl, beat the softened butter on medium-high speed until pale and fluffy, about 3–4 minutes. Gradually add the powdered sugar, 1 cup (120 g) at a time, mixing on low after each addition and scraping down the bowl as needed.
    Add the Nutella and vanilla extract, then increase the speed to medium-high and beat for an additional 2 minutes, until smooth and fluffy.
  • Prepare the Nutella Drizzle
    If your Nutella is too thick to drizzle, microwave it in a heatproof bowl for 15–20 seconds until it's pourable but not hot. Stir well.
  • Assemble the CakeLevel the cake layers if necessary. Place the first cake layer on a cake board or serving plate. Pipe or spread an even layer of Nutella buttercream over the top. Drizzle 1–2 tablespoons (15–30 g) of Nutella drizzle over the buttercream, then gently swirl it into the frosting with an offset spatula or the back of a spoon.
    Repeat this process with the second cake layer, frosting, and drizzle. Top with the final cake layer.
    Apply a thin crumb coat of buttercream around the entire cake and chill for 15–20 minutes. Once set, frost the cake with the remaining Nutella buttercream.
  • Finish with a Swirled Drizzle
    Drizzle additional warmed Nutella over the frosted cake, then use a spatula to gently swirl it into the outer layer of buttercream for a marbled, swirled effect. For a more dramatic finish, let some drizzle cascade down the sides.
    You can also top it with colorful Easter eggs as I've done! I got these from Trader Joes.
  • Serve
    Chill the finished cake for at least 30 minutes before slicing for clean cuts. Bring to room temperature before serving to allow the cake and frosting to soften for the best texture and flavor.

Notes

See blog for:
Dietary substitutions for dairy and gluten 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.