Nutella Cake with Nutella Buttercream Frosting
With the world's favorite hazelnut spread in the cake and the frosting, this Nutella Cake recipe doubles down on deliciousness. Incredibly moist, this cake's topped with a thick layer of buttercream for chocolate and hazelnut flavors in every scrumptious bite.
Ingredients
Nutella Cake
- 2 cups all-purpose flour unbleached
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt fine
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1/3 cup Nutella
- 2 tsp vanilla extract pure
- 1 cup buttermilk room temperature
- 1 cup hot coffee freshly brewed
Nutella Buttercream
- 1 1/2 cups unsalted butter room temperature
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp vanilla extract pure
- 1/4 cup heavy cream
- 1 cup Nutella
- 1/8 tsp sea salt fine
Instructions
Nutella Cake
- Preheat oven to 350 degrees. Coat a 9 x 13 metal baking pan with nonstick baking spray. Set aside.
- In a large mixing bowl, sift together dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a separate bowl, whisk together oil, eggs, Nutella and vanilla until smooth and lump free.
- Add buttermilk to wet ingredients then whisk until combined.
- Add the dry ingredients to the bowl of wet ingredients and stir with a spoon until just combined. Take care to avoid overmixing.
- Carefully pour hot coffee into the batter and stir until evenly incorporated. Note: batter will be thin.
- Pour batter into prepared baking pan and bake for 35 minutes or until a tester inserted into the center of the cake comes out clean. Avoid overbaking.
- Place cake pan on a wire rack to cool completely, approximately 2 hours, before frosting with Nutella buttercream.
Nutella Buttercream
- Beat butter with an electric mixer on medium speed until creamy and smooth, approximately 2 minutes. Scrape down the sides of the bowl with a spatula as needed.
- Add powdered sugar, cocoa powder, vanilla, heavy cream, Nutella and salt. Beat on low until incorporated then increase speed to high and beat until fluffy, approximately 2 minutes.
- Frost cake then slice and serve.
- For pristine slices, clean knife blade with hot water in between cuts.
- Cake will keep covered at room temperature up to 3 days or refrigerated up to 5 days.