In the Cake Peak test kitchen, we found that incorporating heavy nut pastes into a sponge often creates a dense, oily crumb. To solve this, we tested multiple fat ratios and discovered that using chopped roasted hazelnuts in the flour mixture—rather than mixing wet Nutella directly into the batter—preserves the structural integrity of the crumb while maximizing flavor. The result is a scientifically balanced sponge that supports the weight of the rich buttercream without collapsing.
This recipe features three layers of hazelnut-infused chocolate sponge, sandwiched with a stabilized Nutella buttercream. We use a specific creaming method to aerate the butter and sugar, ensuring the cake remains light despite the density of the hazelnut topping. It is a precise study in texture, balancing the crunch of roasted nuts with the silkiness of the hazelnut spread.
The Science of Texture and Flavor
This recipe works because it layers flavor compounds rather than muddling them. By roasting the hazelnuts before adding them to the batter, we release volatile oils that penetrate the flour matrix during baking, creating a more aromatic crumb than raw nuts could achieve. The buttercream relies on a high-ratio emulsion of butter to sugar before the Nutella is introduced; this prevents the mixture from splitting, a common issue when combining high-fat spreads with dairy butter. The contrast between the fluffy sponge and the dense, glossy ganache drizzle provides the perfect tactile experience.
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Nutella Cake
- Total Time: 1 hour 10 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This decadent Nutella Cake features three layers of hazelnut-infused chocolate sponge paired with a silky, stabilized Nutella buttercream. It is the ultimate centerpiece for hazelnut lovers, combining a scientifically balanced crumb with a rich, glossy chocolate hazelnut drizzle.
Ingredients
- 250g unsalted butter or baking spread, softened
- 250g caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 225g self-raising flour
- 25g cocoa powder
- 1 tsp baking powder
- 100g roasted hazelnuts, finely chopped (75g for batter, 25g for garnish)
- 250g unsalted butter (for buttercream), softened
- 500g icing sugar
- 300g Nutella (for buttercream)
- 1–2 tbsp milk
- Kinder Bueno and extra Nutella for decoration
Instructions
- Preheat oven to 320°F Fan (160°C) or 350°F (180°C) conventional and grease/line three 8-inch cake tins.
- Roast the hazelnuts for 8–10 minutes if raw, then chop finely.
- Cream the softened butter and caster sugar in a stand mixer on medium-high for 3 minutes until pale and voluminous.
- Add eggs one at a time, beating well after each addition; include the vanilla extract.
- Sift and fold in the self-raising flour, cocoa powder, and baking powder, then gently fold in 75g of the chopped hazelnuts.
- Divide the batter between the tins and bake for 35–40 minutes until a skewer comes out clean, then cool on a wire rack.
- Prepare the buttercream by beating 250g butter for 5 minutes, adding icing sugar in batches, then mixing in 300g Nutella and milk for consistency.
- Assemble by stacking layers with buttercream, then garnish with a warm Nutella drizzle, rosettes, Kinder Bueno, and remaining hazelnuts.
Notes
To ensure your cake layers remain perfectly flat for easier stacking, consider using wet cake strips around the outside of your tins during the baking process. Additionally, if your buttercream appears too soft after adding the Nutella, refrigerate the mixing bowl for fifteen minutes before giving it a final whip to restore its structural integrity.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Western
The Variables for Success
- Butter vs. Baking Spread: We tested this with both 82% fat European butter and standard baking spread. Surprisingly, the baking spread yielded a lighter sponge due to the added emulsifiers, which help hold the high sugar ratio in suspension. If you prefer the flavor of pure butter, ensure it is softened to exactly 65°F (18°C).
- Roasted Hazelnuts: Roasting is not optional. Subjecting the nuts to heat (350°F/175°C for 10 minutes) breaks down cellular walls, releasing the oils that define this cake’s profile. Finely chopping them ensures even distribution without weighing down the batter.
- Nutella: For the buttercream, the spread must be at room temperature. If it is too cold, it will seize when hitting the butter; too warm, and it will melt the aeration you created.
- Self-Raising Flour: This provides the chemical leavening. If you are substituting all-purpose flour, you must add precise amounts of baking powder (approx. 1.5 tsp per cup) to replicate the lift.
- Cocoa Powder: Use Dutch-processed cocoa for a darker color and lower acidity, which reacts more predictably with the baking powder.
The Method: Precision Baking
Step 1: Prep and Roast
Preheat your oven to 320°F Fan (160°C) or 350°F (180°C) conventional. Grease and line three 8-inch cake tins. If your hazelnuts are raw, roast them now for 8–10 minutes, then chop finely. This step is crucial for flavor development.
Step 2: Aerate the Fats
Place the softened butter (or baking spread) and caster sugar in a stand mixer. Beat on medium-high speed for exactly 3 minutes. The mixture should turn pale and increase in volume. This mechanical aeration is what gives the cake its primary lift.
Step 3: Emulsify the Eggs
Add the eggs one at a time, beating well after each addition. Include the vanilla extract here. If the mixture begins to curdle (look grainy), the emulsion is breaking—add a tablespoon of your weighed flour immediately to bind the liquids back together.
Step 4: Fold Dry Ingredients
Sift the self-raising flour, cocoa powder, and baking powder together. Switch to a spatula or use the lowest mixer setting to fold these into the wet ingredients. Stop mixing the moment the flour streaks disappear to avoid over-developing gluten. Gently fold in the 75g of chopped hazelnuts.
Step 5: Bake
Divide the batter evenly between the three tins (use a digital scale for accuracy). Bake for 35–40 minutes. Testing is vital: a skewer inserted into the center should come out clean. Cool in tins for 10 minutes before transferring to a wire rack.
Step 6: Stabilize the Buttercream
Beat the 250g softened butter alone for 5 minutes until nearly white. Add the icing sugar in two batches, beating until fully combined. Finally, mix in the 300g Nutella and milk. The milk adjusts the consistency—add it 1 teaspoon at a time until the frosting holds a stiff peak but spreads easily.
Step 7: Assembly and Decoration
Pipe a dam of buttercream around the edge of each sponge layer, fill with more buttercream, and stack. Warm the decorating Nutella slightly (10-15 seconds in the microwave) so it has a pouring consistency. Drizzle over the top, pipe rosettes, and garnish with Kinder Bueno and remaining hazelnuts.
Lauren’s Lab Notes
- Temperature Control: The most common failure point in this recipe is the temperature of the buttercream ingredients. If your butter is too soft (over 70°F), the addition of the oily Nutella will cause the frosting to become soupy. If this happens, refrigerate the bowl for 10 minutes and re-whip.
- Hazelnut Skin Removal: To remove skins easily after roasting, wrap the hot nuts in a clean tea towel and rub them vigorously. The steam helps release the skins.
- Texture Contrast: If you appreciate the interplay of crunchy nuts and soft sponge in this recipe, you will find similar textural engineering in our Ferrero Rocher Cake, which uses a similar hazelnut base but with a wafer component.
- Weighing is Key: For the sponge, weighing your eggs (aim for ~50g per egg without shell) ensures the liquid-to-dry ratio is correct. Eggs vary in size, and too much liquid creates a dense, pudding-like bottom layer.
Tested Variations
- Dark Chocolate Twist: For a less sweet, more intense flavor, replace 50% of the Nutella in the buttercream with a 70% dark chocolate ganache. We tested this approach in our Chocolate Fudge Cake and found it significantly cuts the sugar profile.
- Cupcake Modification: This batter divides perfectly into 24 cupcakes. Reduce baking time to 18–22 minutes at the same temperature. The buttercream ratio remains sufficient for generous piping.
- Nut-Free Option: While the hazelnuts are central to the flavor, you can substitute them with chocolate chips or seeds if allergies are a concern, though the flavor profile will shift dramatically.
Presentation Notes
For the cleanest slices, use a sharp chef’s knife dipped in hot water and wiped dry between cuts. This melts through the hazelnuts and Kinder Bueno pieces without crushing the sponge. Serve this cake at room temperature; cold buttercream masks the hazelnut flavor notes. This rich cake pairs exceptionally well with a simple espresso or a glass of cold milk to cut through the sweetness, a pairing principle we also use for our Old Fashioned Chocolate Cake.
Mastery Through Science
By controlling the variables of fat aeration and temperature, you can turn a simple jar of hazelnut spread into a bakery-quality centerpiece. The key lies in the roasting of the nuts and the patience during the creaming stages. Once you master this method, you might want to try applying similar caramel and nut balancing techniques to our Snickers Cake.
For more inspiration on using this specific sponge method, we acknowledge the work at The Baking Explorer as a reference for the foundational measurements used here.
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