I can never resist a cake that stacks moist chocolate layers with Nutella buttercream, chocolate hazelnut spread, and crunchy toasted hazelnuts. This one is pure chocolate hazelnut decadence in every slice.

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I’m wildly obsessed with this Chocolate Hazelnut Cake because it goes straight for the drama: deep chocolate, glossy Nutella, and that nutty crunch I can’t stop chasing. I love how the cake tastes rich without feeling boring, with ground toasted hazelnuts sneaking into every bite like they own the place.

And the buttercream? Silky, thick, unapologetically Nutella-loaded.

I’m not here for tiny polite slices with this one. I want the big forkful, the messy plate, the little smear of frosting I absolutely swipe at the end.

But mostly, I adore how it tastes like pure chocolate-hazelnut obsession every single time.

Ingredients

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Flour gives the cake structure, so it slices clean but stays soft.
Cocoa powder brings that deep chocolate vibe without making things too sweet.
Baking powder and soda help the layers rise tall and fluffy.
Salt keeps the chocolate from tasting flat.
Tiny thing, big job.
Sugar adds sweetness, moisture, and that tender bakery-style crumb.
Eggs hold everything together and make the cake feel rich.
Whole milk keeps it soft, cozy, and not dry at all.
Oil makes the crumb super moist, even the next day.
Vanilla rounds out the chocolate and Nutella, like a quiet helper.
Hot coffee boosts the cocoa.
Basically, it makes chocolate taste more chocolatey.
Nutella adds creamy hazelnut sweetness and that instant “yes please” energy.
Toasted hazelnuts bring crunch, warmth, and a little fancy coffee-shop feel.
Butter makes the frosting smooth, rich, and easy to swoop.
Powdered sugar sweetens the buttercream and keeps it light, not gritty.
Plus, chocolate shavings make it look party-ready with almost no effort.

Ingredient Quantities

1 3/4 cups (220 g) all-purpose flour

3/4 cup (75 g) unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups (300 g) granulated sugar

2 large eggs, room temperature

1 cup (240 ml) whole milk, room temperature

1/2 cup (120 ml) vegetable oil

2 teaspoons vanilla extract

3/4 cup (180 ml) hot brewed coffee or hot water

1 cup (300 g) chocolate hazelnut spread such as Nutella

1/2 cup (60 g) ground toasted hazelnuts

1 1/2 cups (340 g) unsalted butter, softened

3 1/2 to 4 cups (420 to 480 g) powdered sugar, sifted

3/4 cup (225 g) Nutella, room temperature

1 to 2 tablespoons heavy cream or milk

1 teaspoon vanilla extract

Pinch of salt

1/2 cup toasted hazelnuts, roughly chopped, for garnish

Optional: chocolate shavings for garnish

How to Make this

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1. Preheat oven to 350 F (175 C). Toast 1 cup hazelnuts in a single layer on a baking sheet 8 to 10 minutes until fragrant; cool. Reserve 1/2 cup toasted hazelnuts and finely chop for garnish; pulse the remaining toasted hazelnuts to make 1/2 cup ground toasted hazelnuts for the batter.

2. Grease and line two 8 or 9 inch round cake pans. Lightly dust with flour or cocoa powder and tap out excess.

3. In a large bowl whisk together 1 3/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt and 1 1/2 cups granulated sugar.

4. In a separate bowl or large measuring cup combine 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil and 2 teaspoons vanilla extract; whisk until smooth.

5. Add the wet mixture to the dry ingredients and stir until just combined. Stir in 3/4 cup hot brewed coffee or hot water until batter is smooth.

6. Reserve 1/2 cup of the chocolate hazelnut spread and stir the remaining 1/2 cup chocolate hazelnut spread into the batter along with 1/2 cup ground toasted hazelnuts, folding gently until evenly distributed.

7. Divide batter evenly between prepared pans and bake 28 to 35 minutes or until a toothpick inserted into the centers comes out with a few moist crumbs. Cool cakes in pans 10 minutes, then turn out onto wire racks and cool completely.

8. For Nutella buttercream, beat 1 1/2 cups softened unsalted butter until creamy. Gradually add 3 1/2 to 4 cups sifted powdered sugar, beating on low then medium until fluffy. Add 3/4 cup Nutella, 1 teaspoon vanilla extract, a pinch of salt and 1 to 2 tablespoons heavy cream or milk as needed to reach a smooth, spreadable consistency. Taste and adjust salt or sweetness.

9. To assemble, level cakes if needed. Place first layer on a cake plate, spread the reserved 1/2 cup chocolate hazelnut spread over it, sprinkle a thin layer of the chopped toasted hazelnuts, then spread a thin layer of buttercream. Top with second cake layer and crumb coat with buttercream; chill 15 to 20 minutes, then apply final smooth layer of buttercream.

10. Garnish the cake with the remaining chopped toasted hazelnuts and optional chocolate shavings. Chill briefly to set, then bring to room temperature before serving.

Equipment Needed

1. Oven (preheat to 350 F 175 C)
2. Two 8 or 9 inch round cake pans, greased and lined
3. Baking sheet for toasting hazelnuts
4. Food processor or high speed blender to pulse/to grind hazelnuts
5. Large mixing bowls (at least two)
6. Electric mixer or stand mixer for the buttercream (or a sturdy whisk if mixing by hand)
7. Whisk and rubber spatula for batter and folding
8. Measuring cups and spoons (including 1 cup and teaspoon measures)
9. Wire cooling racks
10. Offset spatula or bench scraper for spreading and smoothing buttercream

FAQ

Q: Can I substitute the Nutella in the cake and buttercream with something else?

A: Yes. Use an equal amount of any chocolate hazelnut spread, or for a different profile use chocolate spread plus 1/4 cup hazelnut paste for flavor. If you need a nut free option use a chocolate spread made from seeds or sunbutter with cocoa and a touch of toasted sesame seed paste for depth.

Q: How do I toast and grind hazelnuts without overworking them?

A: Toast at 350 F (175 C) for 8 to 12 minutes until fragrant and skins blister. Wrap in a clean towel and rub to remove most skins. Cool, then pulse briefly in a food processor until coarse. Stop when you have small crumbs not a paste.

Q: Can I make this cake dairy free or use less butter in the buttercream?

A: For dairy free swap butter for a high quality vegan butter and use non dairy milk in the buttercream. Flavor will be slightly different but texture remains similar. To reduce butter, use a 50 50 mix of butter and vegetable shortening and increase powdered sugar slightly to keep structure.

Q: How should I store the cake and how long will it keep?

A: Keep covered in the fridge for up to 4 days. Bring to room temperature before serving for best texture. For longer storage freeze unfrosted layers wrapped tightly up to 3 months, or freeze the whole frosted cake for up to 1 month well wrapped.

Q: The buttercream is too soft or too stiff what do I do?

A: If too soft chill for 10 to 20 minutes then rewhip. If too stiff add 1 teaspoon of cream or milk at a time until spreadable. Work at medium speed and avoid overbeating as that can incorporate excess air.

Q: Can I make this recipe as cupcakes or a single layer?

A: Yes. For cupcakes bake 18 to 24 minutes at 350 F (175 C) until a toothpick comes out clean. For a single 9 or 10 inch layer increase baking time and check doneness after 25 minutes, then every 5 minutes until set. Adjust cooling and frosting amounts accordingly.

Chocolate Hazelnut Cake With Nutella Buttercream Recipe Substitutions and Variations

All-purpose flour (1 3/4 cups / 220 g): substitute with 1 3/4 cups (220 g) white whole wheat flour for a nuttier, slightly denser crumb; or use 1 3/4 cups (220 g) gluten-free 1:1 baking blend if avoiding gluten, ensuring it contains xanthan gum.
Whole milk (1 cup / 240 ml): substitute with 1 cup (240 ml) buttermilk for added tang and tenderness, or use 1 cup (240 ml) unsweetened almond milk for a dairy-free option; if using buttermilk, reduce baking powder to 1 teaspoon and keep baking soda as written.
Vegetable oil (1/2 cup / 120 ml): substitute with 1/2 cup (120 ml) melted coconut oil for a subtle coconut note, or use 1/2 cup (120 ml) neutral-flavored light olive oil to retain moisture with a mild flavor.
Chocolate hazelnut spread Nutella (1 cup + 3/4 cup): substitute with an equal amount of other chocolate-hazelnut spreads like B-ready or homemade chocolate hazelnut spread; for a less sweet option, use 3/4 cup mascarpone mixed with 1/4 cup cocoa powder and 2 to 3 tablespoons honey to approximate texture and richness.

Pro Tips

1. Toast the hazelnuts until they smell nutty and a few skins start to crack, then rub them in a towel to remove loose skins. Hot nuts release more oil and flavor, but let them cool completely before chopping or pulsing so they do not turn into paste.

2. Bring eggs, milk and butter to room temperature before mixing. Warm ingredients emulsify more easily and give a lighter, more even crumb than cold ones straight from the fridge.

3. Use hot coffee or hot water but not boiling. It wakes up the cocoa and deepens the chocolate flavor without curdling the batter. Stir it in gently until smooth, then stop mixing to avoid developing gluten.

4. When adding the chocolate hazelnut spread to the batter and the buttercream, make sure it is soft and spreadable. If it is too stiff, warm it briefly in a microwave for 5 to 10 seconds and stir. In the frosting, add powdered sugar gradually and thin with cream or milk only until you reach a spreadable consistency so the buttercream stays stable.

5. Chill between steps. After the crumb coat, refrigerate the cake for at least 15 to 20 minutes to firm the crumb layer before finishing. It makes smoothing easier and keeps the chopped hazelnut garnish from sinking into the frosting. Store the finished cake wrapped or in a cake box at cool room temperature for a day or in the fridge for longer; bring back to room temperature before serving for best flavor.