Chocolate Cake with Nutella Icing

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This Nutella cake with Nutella icing is one of our most popular recipes. It features our classic chocolate cake made with buttermilk to keep it super moist and lots of cocoa powder. The icing is loaded with Nutella and vanilla bean for the best flavor. We’ve been making this cake for years, and it’s definitely one of our favorites.


  • Use real Nutella or a high-quality alternative for the best flavor in the icing.
  • Make sure the cakes are completely cooled before icing to prevent the frosting from melting.
  • Store the cake in a cool, room-temperature place if not serving immediately.


  • Add chopped hazelnuts on top of the icing for added texture.
  • Use different types of cake pans or make cupcakes for individual servings.


Q: Can I make the cake ahead of time and freeze it?
A: Yes, you can bake the cake layers ahead of time, wrap them well in plastic wrap, and freeze for up to a month.

Q: Can I use a different type of frosting for this cake?
A: While Nutella icing is our favorite, you can use any frosting you like.

Chocolate Cake with Nutella Icing

Prep Time 30 minutes
Cook Time 27 minutes
Cooling 1 hour
Course Dessert
Servings 12


**Nutella Icing:**

  • – 2 sticks softened butter 226 g
  • – 13 ounces Nutella
  • – 1/2 teaspoon salt 1/4 teaspoon if using Morton salt
  • – 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
  • – 14 ounces powdered sugar
  • – 1/4 cup heavy cream or 4 tablespoons milk

**Black Magic Cake:**

  • – 2 2/3 cups all-purpose flour 320 g
  • – 3 cups granulated sugar 600 g
  • – 1 1/8 cup cocoa powder 135 g
  • – 1 tablespoon baking soda 17 g
  • – 1 1/2 teaspoons baking powder 6 g
  • – 1 1/2 teaspoons salt 5 g
  • – 3 eggs
  • – 1 tablespoon vanilla extract 15 ml
  • – 1 1/2 cups buttermilk 350 ml
  • – 3/4 cup canola or vegetable oil 175 ml
  • – 1 1/2 cups hot coffee 350 ml



  • Preheat the oven to 350°F. Grease and flour three 8″ or 9″ round cake pans.
  • In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  • Add the vanilla, eggs, buttermilk, and oil. Stir until combined.
  • Stir in the hot coffee quickly to ensure it’s evenly distributed. The batter will be very thin.
  • Pour the batter into the prepared cake pans. Bake for 30-40 minutes, or until a toothpick comes out clean.
  • Let the cakes cool completely.

**Nutella Icing:**

  • In a large mixing bowl or stand mixer, cream together the softened butter and Nutella until well combined (about 3 minutes).
  • Add the salt, vanilla bean paste, and powdered sugar. Mix on low until combined; it will be clumpy.
  • Add the heavy cream and mix on low until combined, then increase the speed to medium-high and beat until fluffy (about 3 more minutes).
  • Ice the cooled cakes with the Nutella icing.

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