This cake is a dream for chocolate lovers, offering a soft, moist sponge paired with a luscious Nutella filling. It’s surprisingly simple to make yet looks impressive when assembled. The combination of chocolate and hazelnut creates a luxurious flavor that feels both comforting and indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake: 1 3/4 cups plain flour 1/2 cup cocoa powder 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup butter, softened 1 cup sugar 3 eggs 1 tsp vanilla extract 1 cup milk
For the filling and frosting: 1 cup Nutella 1/2 cup butter, softened 2 cups icing sugar 2–3 tbsp milk or cream
Directions
Preheat your oven to 180°C and grease and line two 20cm round cake tins.
In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients alternately with the milk, mixing gently until smooth.
Divide the batter evenly between the prepared tins and smooth the tops.
Bake for 25–30 minutes, or until a skewer inserted into the center comes out clean.
Allow the cakes to cool completely before assembling.
For the frosting, beat the butter until smooth, then add the Nutella and icing sugar. Mix until creamy, adding milk or cream as needed for a spreadable consistency.
Spread a layer of frosting over one cake, place the second layer on top, then cover the top and sides with the remaining frosting.
Decorate as desired and slice to serve.
Servings and timing
This recipe serves 10–12 people. Prep time is 25 minutes, bake time is 25–30 minutes, and total time is approximately 1 hour plus cooling and decorating.
Variations
You can add chopped hazelnuts between the layers for extra crunch. A drizzle of chocolate ganache over the top adds even more richness. For a lighter version, use whipped cream mixed with Nutella as the filling. You can also turn this recipe into cupcakes by adjusting the baking time.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. Slices can be lightly warmed in the microwave for a softer, melt-in-your-mouth experience.
FAQs
Can I use store-brand hazelnut spread instead of Nutella?
Yes, any chocolate hazelnut spread will work in this recipe.
How do I keep the cake moist?
Avoid overbaking and store it properly in an airtight container.
Can I make this cake ahead of time?
Yes, you can bake the layers in advance and assemble later.
Can I freeze the cake?
Yes, unfrosted cake layers can be frozen for up to 2 months.
What frosting works best?
Nutella buttercream is ideal, but chocolate ganache or cream cheese frosting also works.
Why is my frosting too thick?
Add a little milk or cream to loosen it to the desired consistency.
Can I make it without eggs?
You can use egg substitutes like yogurt or commercial egg replacers.
How do I decorate it?
Top with hazelnuts, chocolate shavings, or a drizzle of Nutella.
Can I make it gluten-free?
Yes, use a gluten-free flour blend suitable for cakes.
How do I get smooth frosting?
Use a spatula or cake scraper and apply the frosting in thin layers.
Conclusion
Nutella Gateau is a rich and satisfying dessert that brings together chocolate and hazelnut in the most delicious way. With its soft sponge and creamy frosting, it’s a show-stopping cake that’s sure to impress for any occasion.
This indulgent Nutella Gateau is a rich chocolate cake layered with creamy Nutella frosting and packed with deep cocoa flavor. Perfect for celebrations or special treats, this Nutella cake recipe delivers a soft, moist crumb with a luxurious hazelnut chocolate finish.
Ingredients
For the Cake:
1 3/4 cups plain flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar
3 eggs
1 tsp vanilla extract
1 cup milk
For the Filling and Frosting:
1 cup Nutella
1/2 cup butter, softened
2 cups icing sugar
2–3 tbsp milk or cream
Instructions
Preheat oven to 180°C and grease and line two 20cm round cake tins.
Sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla.
Gradually add dry ingredients alternately with milk, mixing until smooth.
Divide batter evenly between tins and level the tops.
Bake for 25–30 minutes, until a skewer inserted comes out clean.
Cool completely before assembling.
For frosting, beat butter until smooth, then add Nutella and icing sugar.
Add milk or cream as needed to reach a spreadable consistency.
Spread frosting between cake layers, then cover the top and sides.
Decorate as desired and serve.
Notes
Do not overbake to maintain a moist texture.Use room temperature ingredients for a smoother batter.Add chopped hazelnuts for extra crunch.Chill slightly before slicing for cleaner layers.
