Chocolate Nutella Cake combines a rich dark chocolate espresso cake with a silky Nutella hazelnut buttercream and a fresh crown of sugared strawberries. This easy, impressive chocolate cake works for holidays, celebrations, or any day you need something special.

Chocolate Nutella Cake

This recipe is a delicious twist on a classic chocolate cake. Moist, deeply chocolaty layers are lifted by a touch of espresso, then frosted with Nutella buttercream and finished with sweet, macerated strawberries. It’s a simple way to make a show-stopping dessert without complicated techniques.

Why this Nutella Cake Works

• Chocolate depth: Espresso powder enhances the dark chocolate flavor without tasting like coffee.
• Hazelnut richness: Nutella buttercream adds a creamy, nutty layer that pairs perfectly with chocolate.
• Fresh contrast: Lightly sweetened strawberries cut through the richness and add a bright, fresh finish.

Nutella Cake Ingredients

• All-purpose flour – the cake base
• Sugar – for sweetness
• Dark unsweetened cocoa powder – deep chocolate flavor
• Baking powder and baking soda – leavening
• Salt – balances and enhances flavors
• Espresso powder – optional, intensifies chocolate
• Whole milk – moisture
• Vegetable oil – keeps cake tender and moist
• Eggs – structure (large, room temperature)
• Vanilla extract – additional flavor
• Boiling water – blooms the cocoa and dissolves espresso
• Butter – for the buttercream (salted recommended)
• Powdered sugar – sifted for smooth frosting
• Nutella – hazelnut spread for the frosting
• Strawberries – fresh, sliced and lightly sugared

How to Make Chocolate Nutella Cake

Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans and set aside.

Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder in a large bowl. Add the milk, vegetable oil, eggs, and vanilla, mixing until combined. Carefully stir in the boiling water to create a smooth, thin batter. Divide the batter between the prepared pans.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans briefly, then turn them out onto a cooling rack. When completely cool, level the tops and, if desired, slice each layer horizontally to create four thinner layers.

Nutella Buttercream Frosting

In a medium bowl, beat the butter until smooth. Gradually add sifted powdered sugar and sifted cocoa, alternating with the milk, until the mixture is light and spreadable. Fold in the Nutella until fully incorporated and the frosting is creamy. Chill briefly if the frosting becomes too soft.

Assembling the Cake

Place the first cake layer on your serving plate and spread a thin, even layer of Nutella buttercream. Add the next layer and repeat until all layers are stacked. Smooth a thin crumb coat around the outside if desired, then add a final layer of frosting.

Just before serving, slice strawberries about 1/4 inch thick. Toss them with the indicated sugar and let them macerate for 15 minutes, then drain off any excess liquid. Pat the strawberries dry and arrange them on top of the cake. Serve promptly for best texture and appearance.

Pro Tips for Perfect Nutella Cake

• Espresso powder enhances chocolate flavor but is optional. Omit if you prefer no coffee flavor.
• Sift powdered sugar and cocoa for a smooth, lump-free frosting.
• Strawberries can wilt after a day; consider serving them on the side or adding them at serving time.
• Level the cake tops before stacking to improve stability and avoid sliding layers.
• Store leftovers in an airtight container in the refrigerator for 3–4 days. Press a piece of plastic wrap directly onto the cut surface to help retain moisture.
• This recipe uses 9-inch cake pans.

Ingredients (Detailed)

Instructions (Step-by-step)

1. Preheat oven to 350°F and prepare two 9-inch pans with non-stick spray.
2. Combine dry cake ingredients in a large bowl.
3. Add milk, oil, eggs, vanilla, and salt; mix until combined.
4. Stir boiling water into the batter, then divide between pans.
5. Bake 30–35 minutes. Cool on a rack, then level and slice into layers if desired.
6. Make frosting by combining butter, sifted powdered sugar, sifted cocoa, milk, and Nutella until smooth.
7. Stack and frost cake layers, finishing with a smooth outer layer.
8. Sugar the sliced strawberries, let them macerate 15 minutes, drain, dry, and arrange on top just before serving.

Nutrition (per serving)

Serving: 10 • Calories: 980 kcal • Carbohydrates: 131 g • Protein: 13 g • Fat: 47 g • Saturated Fat: 34 g • Sugar: 105 g

Enjoy ♥ Heather

Update Notes: This post was originally published in January 2018 and was updated with new photos, improved instructions, and recipe refinements in February 2024.