Go Back
+ servings
Nutella and peanut butter cake opened up on a cake stand.
Print Recipe
5 from 6 votes

Nutella and Peanut Butter Cake

This Nutella and peanut butter cake has a chocolate cake with Nutella and peanut butter whipped cream cheese filling. It is topped with peanut butter frosting and Nutella ganache drip. It is topped with hazelnut truffles and peanut butter cups.
Prep Time2 hours
Cook Time18 minutes
Decorating Time1 hour
Total Time3 hours 18 minutes
Servings: 14 slices
Calories: 1045kcal

Ingredients

Chocolate Cake

  • 3 cups All-purpose flour
  • 1 cup Plus 2 tablespoon Unsweetened cocoa powder
  • 2 ¼ cup White granulated sugar
  • 3 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 ½ teaspoon Salt
  • 1 tablespoon Pure vanilla extract
  • ¾ cup Oil Canola or vegetable
  • 1 ½ cup Buttermilk room temperature
  • 4 Large eggs room temperature
  • 1 Egg yolk
  • 1 ½ cup Hot water

Whipped Cream Cheese

  • 4 oz Cream cheese room temperature
  • 1 teaspoon Pure vanilla extract
  • ¾ cup Powdered sugar
  • ¼ cup Nutella
  • ¼ cup Peanut butter creamy
  • ¾ cup Heavy cream cold

Peanut Butter Buttercream

  • 1 ½ cups Unsalted butter slightly cold
  • 1 cup Peanut butter creamy
  • 1 tablespoon Pure vanilla extract
  • 7 ½ cups Powdered sugar sifted
  • ¼ cup Heavy cream

Nutella Ganache

  • ½ cup Heavy cream
  • 1 cup Nutella
  • 1 tablespoon Unsalted butter

Instructions

Chocolate Cake

  • Preheat oven to 350°F Spray three 8 inch cake pans with non-stick baking spray. Line the bottoms with 8 inch parchment circles and spray again.
  • In a mixing bowl, sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Use the mixer on low and mix for 10 seconds.
  • In a separate bowl, mix the vanilla, buttermilk, oil, and eggs together until combined. Heat the water in a sauce pan until steaming. Very slowly mix it into the wet ingredients. Go slow to not over cook the eggs.
  • Slowly add in the wet ingredients into the dry. Scrape the bowl and mix on low for another 15 seconds. Evenly pour the batter between the three cake pans.
  • Bake for 16-20 minutes. They are done baking when a toothpick inserted comes out clean. Leave cakes in pan for 10 minutes before transferring to cooling rack. Allow cakes to cool completely before decorating.

Whipped Cream Cheese

  • Make this right before decorating. Place metal bowl and whisk attachment in the freezer for 10 minutes. This makes it easier to whip up whipped cream. In a separate bowl, use a hand mixer to beat cream cheese for 1 minute.
  • Add in the sifted powdered sugar and mix again on low until combined. Add in vanilla and turn to high and mix until smooth. Separate the cream cheese into 2 bowls. Add in Nutella to one bowl, and peanut butter to the other. Mix one bowl and a time until smooth and creamy.
  • Pour heavy cream into cold bowl. Beat on high until stiff peaks form. Separate the whipped cream in half and pour into each bowl. Use a rubber spatula to gently fold whipped cream in each bowl. Gently fold to not deflate the whipped cream.

Peanut Butter Buttercream

  • Set the butter on the counter for 30 minutes to get slightly cold butter. Sift the powdered sugar while you wait.
  • Using a mixer, beat the butter for 3 minutes until smooth and fluffy. Add in the peanut butter and beat for another minute. Slowly add in the powdered sugar and mix on low until combined.
  • Add in vanilla and heavy cream. Beat on low until just combined. Then, turn to high and beat for 5 minutes. Take off mixer. Chill for 15 minutes. Then, beat by hand with a wooden spoon to get rid of air bubbles.

Nutella Ganache

  • In a bowl, pour in Nutella and the butter. Make sure butter is chopped into small pieces scattered evenly. Heat heavy cream in a sauce pan over medium-low heat. Heat until hot and steaming.
  • Pour heavy cream over Nutella. Place cling wrap over the bowl and let it sit for 5 minutes. Then, use a rubber spatula to stir until creamy and smooth.

Assembly

  • Place a small amount of frosting on the bottom of whatever you are decorating the cake on. This will be the glue to hold the cake in place.
  • Place first layer bottom side down. Pipe a ring of frosting around the edge of the cake. Spread Nutella whipped cream cheese on top of the cake. Make sure it is smooth. The filling should equal 1 cup.
  • Repeat with the next layer but with the peanut butter whipped cream. Place the last layer bottom side up. Freeze the cake for 8 minutes to solidify the soft layers.
  • Frost a light layer of frosting around the cake. This is the crumb coat and you should see bit of the cake peeping through the frosting. Freeze for 15 minutes. Then, frost the rest of the cake.
  • Pour the ganache on top of the cake. Use an offset icing spatula to push the ganache over the edge of the cake. Go around the edges to drip the ganache down the cake. Use a turntable for easy application. Freeze for 8 minutes before piping any frosting borders on top of cake.

Notes

Flour- Spoon and level the flour or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 tablespoon of flour
Any ingredient that says room temperature, pull out 2 hours before baking.
Make the filling, buttercream, and ganache right before you need it. The cake can be made ahead of time and frozen. Set it out on the counter 1 hour before decorating.

Nutrition

Calories: 1045kcal | Carbohydrates: 140g | Protein: 14g | Fat: 84g | Saturated Fat: 44g | Trans Fat: 2g | Cholesterol: 147mg | Sodium: 506mg | Potassium: 478mg | Fiber: 5g | Sugar: 44g | Vitamin A: 1684IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 3mg