This Ferrero Rocher cake is the perfect cake that celebrates the Nutella! This is a three layer moist chocolate cake full of Nutella frosting. In the middle is chopped Ferrero Rochers which gives the cake a fun crunch.

Side view of ferrero rocher cake.

This Nutella cake is a layered cake that uses both Ferrero Rocher truffles and Nutella. The best part about this Nutella chocolate cake, besides the incredible frosting, is the chopped Ferrero Rocher pieces as the filling. It makes the cake have incredible flavor and texture, but also make it feel more gourmet.

Taking a slice of ferrero rocher cake out of the cake.

Tips for making the cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. This results in a dryer cake.
  • Tip 2: The filling and frosting gets made right before you need them. The cakes can be made ahead of time.
  • Tip 3: The frosting is a buttercream that as it gets mixed, it gets lighter in color. I found that after it is mixed, I will mix with a rubber baking spatula to get the air pockets out.
  • Tip 4: Wait to heat the Nutella filling right when you start to decorate. That way it doesn’t solidify as much before you use it.
Chocolate cake batter in a bowl.
The chocolate cake batter is a runnier batter because of the hot water.
Chocolate cake layers on a wire rack.
Use a serrated knife to trim the dome off the tops of the cake.
Nutella chocolate frosting in a bowl.
This chocolate Nutella frosting is very silky smooth.

Assembling the cake

Chopped ferrero rocher pieces on top of cake layer.
1/2 cup of frosting gets spread on the cake, pipe a border around the edge of the cake. Spread the 1/3 cup of melted Nutella and half of the chopped Ferrero Rocher pieces.
Decorated cake on a wood board.
I used an offset icing spatula to create the swirl in the frosting.
A slice of cake on a plate.

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For more Nutella recipes, try my Nutella cake and Nutella muffins.

Slice of cake standing up on a plate.

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Recipe Video

Side view of ferrero rocher cake.
5 from 16 reviews

Ferrero Rocher Cake

Stephanie Rutherford
This Ferrero Rocher cake is a layered chocolate cake. It has Nutella filling and chopped Ferrero Rocher pieces. It is topped with chocolate Nutella frosting.
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Prep Time: 1 hour
Cook Time: 25 minutes
Decorating Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 16 slices

Ingredients
 
 

Chocolate Cake

  • 2 cups All-purpose flour
  • 1 cup Unsweetened cocoa poweder, use dutch process for best results
  • 1/4 cup Cornstarch
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Oil, canola or vegetable
  • 1 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 1 cup Buttermilk, room temperature
  • 1 cup Hot water, steaming

Nutella Frosting

  • 2 cups Unsalted butter, leave on the counter for 1 hour
  • 1/2 cup Nutella
  • 2 cups Powdered sugar, sifted
  • 2/3 cup Unsweetened cocoa powder
  • 1 tsp Pure vanilla extract
  • 1 package of Ferrero Rocher, chopped. Freeze until firm before chopping
  • 2/3 cup Nutella , for filling
  • 1 package of Ferrero Rocher, optional for decoration

Instructions
 

Chocolate Cake

  • Preheat the oven to 350F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again.
  • In a large bowl, sift the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Set aside.
    2 cups All-purpose flour, 1 cup Unsweetened cocoa poweder, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 1/4 cup Cornstarch
  • Start heating the water on the stove until streaming. In a separate bowl, mix the oil, sugar, vanilla, eggs, and buttermilk. Slowly add in the hot water. Make sure to add it in slowly to not cook the eggs.
    1 cup Oil, 1 tsp Pure vanilla extract, 4 Large eggs, 1 cup Buttermilk, 1 cup Hot water, 1 3/4 cup White granulated sugar
  • Pour the wet ingredients into the dry and mix until just combined. Pour the cake batter evenly into the three cake pans.
  • Bake the cakes for 25-28 minutes. Bake until toothpick inserted comes out clean.
  • Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack to cool completely.

Nutella Frosting

  • Sift the powdered sugar and cocoa powder into a large bowl.
    2 cups Unsalted butter, 2 cups Powdered sugar, 2/3 cup Unsweetened cocoa powder
  • Using a mixer, beat the butter and nutella on high speed for 3 minutes. Then, slowly add in the powdered sugar/cocoa powder mixture on low.
    1/2 cup Nutella
  • Add in the vanilla and mix on high speed until fluffy.
    1 tsp Pure vanilla extract
  • Stick one package of Ferrero Rochers in the freezer for 15-20 minutes until firm. Cut into smaller pieces.
    1 package of Ferrero Rocher

Assembling the Cake

  • Cut the domes off the tops of the cake using a serrated knife or a cake leveler. Pipe a dollop of frosting on the board you are decorating on. Separate the Nutella filling in two bowls both with 1/3 cup. Heat in the microwave for 15 seconds so it is melted.
    2/3 cup Nutella
  • Place the 1st cake layer down. Frost 1/2 cup of frosting over the cake. Pipe a border of frosting over the edge of the cake. Spread the melted 1/3 cup of Nutella over the frosting. Fill with half of the truffle pieces. Pipe a few dollops on top of truffle pieces, this will help the cake layers stick together,
  • Repeat with the 2nd layer. Place the last cake layer down with the bottom of the cake facing up.
  • Frost the cake in a light layer of frosting. Freeze for 15 minutes to set the frosting.
  • Frost the rest of the cake. Top with extra Ferrero Rochers.
    1 package of Ferrero Rocher

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 613kcal, Carbohydrates: 68g, Protein: 4g, Fat: 45g, Saturated Fat: 22g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 262mg, Potassium: 189mg, Fiber: 3g, Sugar: 35g, Vitamin A: 734IU, Calcium: 84mg, Iron: 2mg
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