The best Nutella cake: three layers of vanilla cake with a Nutella swirl and a simple two-ingredient Nutella frosting.
When I was pregnant with Beckham I made strawberry Nutella cream puffs and, thanks to pregnancy aversions, couldn’t stand them afterward. I avoided Nutella for years — until this pregnancy, when I started craving it hard. First came Nutella crepes made by my mom, and then this cake.
This Nutella cake stands out because it pairs Nutella with vanilla rather than extra chocolate. Nutella already contains chocolate and hazelnut flavor, so adding more chocolate can overwhelm its delicate balance. I let the Nutella shine by using a vanilla cake base and skipping added sugar in the frosting so the Nutella flavor takes center stage.
The Nutella swirl bakes into the cake and caramelizes slightly at the edges for a delicious, slightly crispy texture. It’s a small detail that makes a big difference.
How to make Nutella swirl cake
I used a reliable 6-inch vanilla cake recipe as the base. To create the swirls, pour half the batter into each prepared pan, drizzle warm Nutella over the batter, then add the remaining batter and drizzle again. Use a butter knife to marble the batter and Nutella gently so you get pretty swirls without overmixing.
How do you know when the cake is done baking
The Nutella swirl cake usually needs a few extra minutes compared to a plain vanilla cake. Start checking between 35–40 minutes. Press the center lightly — if it springs back, it’s done. If the center stays indented, bake a little longer and check again.
How to make 2-ingredient Nutella frosting
This frosting is one of the simplest and most decadent: just butter and Nutella. I considered making a sweet American buttercream and adding Nutella, but Nutella brings plenty of sweetness on its own. The result is a supremely silky, soft frosting that doesn’t crust like traditional American buttercream.
If the frosting is too soft to work with, chill it in the refrigerator for about 10 minutes, then scrape and re-whip. The edges of the bowl chill faster than the center, so scrape regularly until the texture firms up. Once the buttercream feels pipeable, assemble the cake. If the stacked cake feels unstable, refrigerate for 20 minutes before continuing.
Can I make the cake or frosting ahead of time?
Yes. Cake layers can be made a day ahead and stored wrapped at room temperature. For longer storage, cool the cakes until slightly warm, wrap tightly in plastic, place in a freezer bag with the air squeezed out, and freeze. Thaw overnight at room temperature.
Frosting can be made ahead, stored covered at room temperature, and then re-whipped before using to restore its texture.
How to store Nutella cake
Store the finished cake at room temperature for up to 24 hours or refrigerate for up to a week.
How to store cut cake
If slices are missing, press plastic wrap against the open portion to protect the exposed cake. It will keep at room temperature for 24 hours or in the refrigerator for up to a week.
How to store individual slices
Place slices in an airtight container and keep at room temperature for 24 hours or refrigerate for up to a week. To freeze slices, wrap each slice in plastic wrap, place them in an airtight container inside a freezer bag with air removed, and freeze for 2–3 months. Thaw overnight at room temperature.
If you have questions, leave a comment on the original post. If you make this cake, tag @baranbakery on Instagram. Enjoy the recipe and happy baking!
Love, B
Nutella Cake Recipe
Ingredients
Nutella Swirl Cake
- 270 grams all-purpose flour, spooned and leveled
- 1 Tbsp baking powder
- 1/2 tsp salt
- 56 grams unsalted butter, room temperature
- 300 grams granulated sugar
- 120 mL canola oil (or any neutral oil)
- 3 large eggs, room temperature
- 170 grams sour cream, room temperature
- 1 tsp pure vanilla extract
- 180 mL milk, room temperature
- 150 grams Nutella, slightly warmed
Nutella Buttercream Frosting
- 340 grams unsalted butter, room temperature
- 300 grams Nutella
Topping
- Nutella for drizzling
- handful of chopped hazelnuts
- pinch of sea salt flakes
- 1 sheet edible gold foil (optional)
Method
Nutella Swirl Cake
- Preheat oven to 350°F (177°C). Grease and line three 6-inch cake pans. Whisk together flour, baking powder, and salt.
- In a mixer with the whisk attachment, beat butter and sugar for 2 minutes. Add oil and beat 1 minute more.
- Add eggs one at a time, beating until incorporated. Mix in sour cream and vanilla until combined.
- Add half the dry ingredients, mix on low, pour in milk, then add remaining dry ingredients and combine.
- Divide batter between pans (about 7 oz per pan). Drizzle warmed Nutella over the batter, top with remaining batter, drizzle again, and use a butter knife to marble.
- Bake about 35 minutes, until the cake releases from the pan edge and springs back when pressed. Invert onto a rack and cool completely before frosting.
Nutella Buttercream Frosting
- Beat room-temperature butter on medium-high for 3–4 minutes until pale and fluffy, scraping the bowl halfway through.
- Add Nutella and beat on medium-high until smooth and fully combined, scraping the bowl as needed.
- If too soft, chill for 10 minutes, scrape and re-whip until firm enough to frost.
Assemble
- Place the first layer on your cake board and spread 1/4 of the buttercream. Drizzle Nutella over the frosting, then add the second layer and repeat.
- Top with the third layer and smooth any squeezed-out frosting. Chill 30 minutes if the cake feels unstable.
- Apply a crumb coat using 1/4 of the buttercream, chill 15–30 minutes until set, then finish frosting with the remaining buttercream and smooth with a scraper.
Decorate
- Use a piping bag with a small round tip to drizzle Nutella on top. Finish with chopped hazelnuts, a pinch of sea salt flakes, and optional edible gold foil.
Nutrition
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