This Nutella-filled cake features extra-moist chocolate layers paired with a creamy Nutella buttercream. The crumb is tender and richly chocolaty, and the frosting is silky and indulgent. Finish with toasted chopped hazelnuts and chocolate shavings for crunch and contrast. Prep is quick — the recipe takes about 20 minutes to prepare, plus baking time.
Chocolate cake is a timeless favorite. Whether you prefer a classic layered birthday cake or a smaller snack-cake, homemade chocolate cake has a way of making any occasion feel special. This version combines a simple oil-based chocolate cake with buttermilk for extra moisture and a soft, tender texture.
The cake is frosted with a Nutella-flavored buttercream that is smooth and fast to make. The recipe uses a tried-and-tested chocolate base that blends oil, buttermilk, and hot water to create a batter that bakes up with an amazingly moist crumb. You can finish the cake as a naked cake, exposing the layers slightly, or cover it fully in frosting depending on the look you prefer.
Chocolate & Hazelnut Flavors
Nutella / Chocolate-hazelnut spread: Any chocolate-hazelnut spread will work if you don’t have Nutella.
Butter: Unsalted butter is recommended for the frosting; European-style butter will yield a richer result.
Cocoa powder: This recipe uses Dutch-processed cocoa for a deep chocolate flavor. If you’re unsure which type you have, check the label for terms like “alkali” or “dutch processed.”
Buttermilk: Buttermilk keeps the cake tender and moist. If you don’t have it, full-fat yogurt or sour cream can be used instead. You can also make a quick buttermilk substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Oil: Use a neutral-flavored oil such as vegetable, canola, or sunflower oil — avoid flavored oils like olive oil.
Step by Step Instructions
Step One: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment.
Step Two: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Step Three: In a separate jug or bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla. With the mixer on low, slowly add the wet ingredients to the dry ingredients. Next, carefully add the very hot water a little at a time while mixing on low — the batter will be thin, which is normal.
Divide the batter between the two prepared pans and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to rest in their pans for about 10–15 minutes, then remove and cool completely on a wire rack.
Step Four (Frosting): In a clean bowl, beat the softened unsalted butter and confectioners’ sugar on low until combined. Increase the speed to medium-high and beat for 2–3 minutes until light and fluffy.
Step Five: Add the Nutella, a pinch of kosher salt, and vanilla extract. Beat on medium until combined, scraping the bowl as needed. Add heavy cream one tablespoon at a time until you reach a spreadable, smooth consistency.
Step Six (Assembly): Place one cooled cake layer on a serving plate and spread half of the Nutella buttercream over it. Top with the second layer and spread the remaining frosting over the top (or all over the cake if you prefer a fully frosted finish). Garnish with toasted chopped hazelnuts and chocolate curls or shavings.
Recipe Tips & Tricks
- Weigh ingredients: For consistent results, measure dry ingredients by weight with a kitchen scale. Metric measurements are the most accurate for baking.
- Room temperature: Bring eggs, butter, and dairy to room temperature before starting for even mixing and a smooth batter.
- Add cream gradually: When adjusting the buttercream consistency, add heavy cream a tablespoon at a time until you reach the desired texture.
- Buttermilk substitutes: If you don’t have buttermilk, use equal parts full-fat yogurt or sour cream, or make a quick substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
- Oil choice: Use a neutral oil (vegetable, canola, or sunflower) to avoid introducing an unwanted flavor.
- Storage: Store the assembled cake covered and refrigerated for up to 5 days. Allow slices to come to room temperature before serving for the best texture and flavor.
- Make ahead: Cake layers can be baked ahead, wrapped tightly in plastic wrap, and refrigerated for up to 2 days or frozen for up to 2 months. Thaw and bring to room temperature before frosting.
Try these chocolate recipes next
-
Matilda’s Chocolate Cake -
Chocolate Sour Cream Pound Cake
-
Chocolate Sprinkle Donuts
-
Nutella Baked Oats
Have you made this recipe? Please rate it below and share your notes. Follow along on social media to see more baking ideas.
Recipe
Nutella Filled Cake
Equipment
- 2 — 8″ round cake pans
- Stand mixer or hand mixer (optional)
- Mixing bowls, spatula, whisk, wire rack
Ingredients
Chocolate Cake
- ¾ cup (65 g) Dutch-processed cocoa powder
- 2 cups (400 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- ¾ tsp kosher salt
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature (or yogurt/sour cream)
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) very hot water
- ¾ tsp vanilla extract
Nutella Frosting
- 1 cup (226 g) unsalted butter, room temperature
- 3 cups (339 g) confectioners’ sugar
- ½ cup (160 g) Nutella or chocolate-hazelnut spread
- ¼ cup (60 ml) heavy cream, plus more as needed
- 1 tsp vanilla extract
- ¼ tsp kosher salt
Instructions
Make the cake
- Preheat oven to 350°F (175°C). Grease two 8-inch pans and line with parchment.
- Whisk the flour, cocoa, sugar, baking powder, baking soda, and salt together.
- In another bowl, whisk eggs, oil, buttermilk, and vanilla. Slowly add the wet mixture to the dry ingredients while mixing on low.
- With the mixer on low, carefully add the very hot water and mix until incorporated. The batter will be thin.
- Divide batter between pans and bake 35–40 minutes, until a toothpick comes out clean. Cool 10–15 minutes in pans, then transfer to a rack to cool completely.
Make the frosting
- Beat the butter and confectioners’ sugar on low until combined, then increase speed and beat until light and fluffy (2–3 minutes).
- Add Nutella, salt, and vanilla. Beat on medium until smooth, scraping the bowl as needed.
- Add heavy cream a tablespoon at a time on low speed until you reach the desired consistency.
Assemble
- Place one cake layer on a plate and spread half the frosting over it. Top with the second layer and frost the top.
- Smooth or create swoops with a spoon, then garnish with toasted chopped hazelnuts and chocolate shavings.
Notes
My recipes are developed and tested using metric weights. I recommend weighing ingredients for the most reliable results.
Allow ingredients to come to room temperature before baking for even mixing. For storage, keep the cake tightly wrapped in the refrigerator for up to 5 days and bring to room temperature before serving. Cake layers can be wrapped and refrigerated for 2 days or frozen for up to 2 months; thaw completely before frosting.