Decadent Nutella Chocolate Cake – a moist and rich chocolate cake layered and iced with creamy, buttery Nutella frosting. This triple-layer cake makes an impressive birthday dessert that kids and adults will adore. Finish with sprinkles or chocolate shavings for a festive touch.
Homemade Nutella Chocolate Cake Recipe
A few days ago it was my mom’s birthday and, as usual, I was in charge of dessert. She only asked for a chocolate cake, so I wanted to give her something familiar but with a small twist. I used my reliable chocolate cake base and experimented with a new frosting inspired by a Nutella layer cake I had seen online. The frosting looked silky, glossy, and indulgent — the perfect complement to a special-occasion cake.
How to Make Creamy Nutella Chocolate Frosting
The original frosting method suggested processing all ingredients until smooth and glossy. I experimented and creamed the butter and powdered sugar first, then added the rest. I also substituted semisweet baking chocolate for dark chocolate. The result was denser than expected rather than light and glossy. Lessons learned: following the original method and ingredient choices more closely will likely yield a silkier finish. Even so, the cake was well received — my mom and guests loved it and several people asked for the recipe.
Decadent Nutella Chocolate Cake
5 Stars
5 from 4 reviews
- Author: Vera Zecevic
Prep Time: 30 min- Cook Time: 30 min
- Total Time: 1 hour 10 min
- Yield: 10 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
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Decadent Nutella Chocolate Cake is a moist, rich chocolate layer cake finished with a creamy Nutella-chocolate frosting. It’s perfect for birthdays and special occasions; serve with sprinkles, shavings, or fresh berries.
Ingredients
- For the cake:
- 2 cups sugar
- 1 to 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 to 1/2 teaspoons baking powder
- 1 to 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Chocolate Nutella Frosting:
- 4 1/2 cups powdered sugar
- 1 1/2 cups unsalted butter, room temperature
- 3/4 cup sour cream
- 1 cup Nutella
- 11 oz semisweet baking chocolate, melted and cooled to room temperature
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease three 8-inch round baking pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla. Beat on medium speed for about 2 minutes until combined.
- Carefully add the boiling water and mix until the batter is smooth. The batter will be thin.
- Divide the batter evenly among the three prepared pans. Bake 25–30 minutes, or until a toothpick inserted into the center comes out almost clean.
- Cool the cakes in the pans for 10 minutes, then invert onto wire racks. Placing them upside down helps flatten any domes. Cool completely before frosting.
- For the frosting, melt the semisweet chocolate and let it cool to room temperature.
- Cream the butter and powdered sugar until light and fluffy. Add the cooled chocolate, Nutella, vanilla, and a pinch of salt; mix until combined.
- Fold in the sour cream and continue mixing until the frosting is smooth and evenly combined. If the frosting is too stiff, a tablespoon of milk or cream can loosen it slightly; if too soft, chill briefly.
- To assemble, place a small dollop of frosting on your serving plate to anchor the bottom layer. Place the first cake layer on the plate and spread about 1 1/2 cups of frosting over it. Add the second layer and repeat, then top with the final layer and frost the outside of the cake. Garnish with chocolate sprinkles, shavings, or a dusting of cocoa. Store the cake in the refrigerator; bring to room temperature before serving for the best texture.