This Ferrero Rocher Cake is your favorite chocolate hazelnut treat in cake form! Chocolate hazelnut cake layers and with a Nutella buttercream.
Can you believe it’s almost November?? I honestly can’t. These past few months (and this year in general) have gone by crazy fast, despite all the chaos and craziness. I can’t believe we’re almost in the holiday season.
Of course, I welcome the holiday season with open arms. I plan to start packing away all the pumpkins and breaking out the Christmas decorations in the next week or so. I am one of those people.
Today, I’m bringing you one of my favorite cakes based on one of my favorite treats!
I know you can technically get Ferrero’s year-round but to me, they are a holiday treat.
Maybe it’s because of the commercials they always bust out during the holiday season. And it’s kind of a tradition these days that my parents always get Ryan a box of Ferrero’s for Christmas. It’s really cute actually.
Despite my many Nutella recipes, I’m actually not a huge fan of Nutella on its own. I used to eat it straight out of the jar with a spoon when I was younger, so maybe I just got sick of it.
In a Ferrero though? Heaven.
How to Make this Ferrero Rocher Cake
I wanted to make sure all the elements of a true Ferrero shone through. This cake is packed with chocolate and hazelnut flavor. There is hazelnut flour in the cake itself (optional, but it adds flavor and texture) and I added a layer of crunchy hazelnut meringue to emulate that crunchy shell that Ferrero’s have.
Chocolate Hazelnut Cake
To make the cake layers I replaced some of the flour in my favorite Chocolate Cake recipe with hazelnut flour.
This adds a delicious flavor and texture to the cake. You can either make hazelnut flour at home by grinding up some toasted, skinned hazelnuts, or you can buy it. I talk a bit more about that here in my Hazelnut Cake recipe.
If you don’t want to bother with either you can just replace the hazelnut flour with more all-purpose flour.
Hazelnut Meringue
I initially planned to use feuilletine flakes to add the crunch, but I opted for something a little more elaborate and went with the meringue instead.
The meringue will lose some of its crunch the longer it sits with the buttercream though, so you can choose to use the flakes instead if you have them on hand.
Next time though, I’d probably just chop up actual Ferrero’s and spread them between the cake layers instead.
Nutella Buttercream
The rich Nutella buttercream is something I would happily eat with a spoon. It is SO good. A fluffier version of Nutella that pairs really well with the dense chocolate cake.
I used an American Buttercream recipe because I wanted the frosting to be dark and look more like what you see in a Ferrero. If you’d like though, I have a Swiss meringue buttercream version on my Nutella Cake that you can use instead.
I may have gone a little heavy-handed on the frosting between the layers, but I told you it was good!! You can’t totally see the hazelnut meringue layer, but I swear it’s there! And it’s delicious.
The cake is fudgy and delicious. Paired with a smooth Nutella buttercream and crunchy chocolate hazelnut meringue, it’s really the best thing ever.
If you’re looking for something unique this holiday season, or really any time of year, this Ferrero Rocher Cake is sure to wow!
Oh, and if you want an equally delicious and stunning holiday cake based on a Ferrero brand confection, you have to check out my Raffaello Cake!
Notes & tips for this Ferrero Rocher Cake:
- The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe. The layers will be slightly thinner though, so be sure to reduce the baking time.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temperature and rewhip before using.
- If you don’t have hazelnut flour on hand and/or don’t want to make any, you can just substitute in additional all-purpose flour.
- To enhance the chocolate flavor of the cake, you can use strong hot coffee instead of hot water.
- The hazelnut meringue will soften the longer it sits in the cake. Ideally, serve the same day. Regardless though, it will still taste delicious! You can use chopped up Ferrero’s between the layers instead though.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Ferrero Rocher Cake
Ingredients
Chocolate Hazelnut Cake:
- 3/4 cup all-purpose flour
- 3/4 cup hazelnut flour*
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 3/4 cup hot water or hot coffee
- 2 large eggs
- 2 tsp vanilla extract
Nutella Buttercream:
- 1 1/2 cups unsalted butter room temperature
- 3/4 cup Nutella
- 3 cups powdered sugar sifted
- 3/4 cup Dutch-processed cocoa powder sifted
Hazelnut Meringue (optional):
- 2 large egg whites
- 5 Tbsp granulated sugar
- pinch salt
- pinch cream of tartar
- 1/2 cup chopped hazelnuts (toasted skinned)
- 1 1/2 Tbsp Dutch-processed cocoa powder sifted
Assembly:
- toasted hazelnuts to decorate chopped and whole
- Ferrero Rocher chocolates if desired
Instructions
Chocolate Hazelnut Cake:
- Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour hot water in slowly while whisking as not to cook the eggs).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake until a cake tester comes out mostly clean, a total of 30-35mins.
Nutella Buttercream:
- Prepare a stand mixer with a whisk attachment and whip butter until creamy (2 mins).
- In a medium bowl, whisk together sifted powdered sugar and cocoa powder.
- Reduce speed to low and add in powdered sugar mixture 1 cup at a time until well blended. Scrape down sides of bowl and whisk as needed. Add in Nutella and whip on high for approximately 5 mins.
Hazelnut Meringue:
- Preheat oven to 250F and line a 10×15″ pan with parchment. Trace two 5″ circles onto the parchment, flip over so the traced side is down.
- Combine egg whites, salt, and cream of tartar in the bowl of a stand mixer**. Beat on high until soft peaks form. Slowly add sugar (1 Tbsp at a time) and beat until stiff peaks.
- Dab a bit of meringue under the corners of the parchment to secure it. Fold chopped hazelnuts and cocoa powder into the meringue. Pipe into discs using the 5″ circles as a guide. Pipe or spread remaining meringue in empty spaces on the parchment.
- Bake for 90mins and cool on pan.
Assembly:
- Place one layer of the cake onto a cake stand or serving plate. Top with 2/3 cup of buttercream and spread evenly.
- Place one meringue disc on top and top with additional buttercream if desired (or sprinkle with chopped Ferrero's. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- Frost the cake with the remaining buttercream, smooth the sides and chill for 20mins. Press chopped hazelnuts into the sides and top with rosettes if desired.
Notes
Originally published on Nov 6, 2016
Farah Hanif says
This recipe was amazing! The meringue part didn’t really make a difference for me. It would be easier to put in some chopped Ferrerro Roche chocolate. I will be doing that next time.
I have a question can I use this buttercream recipe for a fondant cake?
Olivia says
Hi Farah! I’m so happy you liked it. I agree that next time I would use chopped Ferrero’s instead as well. You should be able to use the buttercream for a fondant cake no problem.
Michelle says
HI! My daughter LOVES Ferrero Rocher’s, so I was so excited when i found your recipe! I’m making it for her birthday. I prefer to use espresso powder instead of the hot coffee. Should I increase the quantity of any of the liquid ingredients and if so, how much? Thanks!
Olivia says
Hi Michelle! I would just dissolve the espresso powder in 3/4 cup hot water. Keep the liquid amounts the same.
Varsha Rohith says
Hey!!
I was searching for inspiration for my birthday cake and came across this and cannot wait to try it!!
If I bake the cake layers on Thursday and it needs to be assembled on Saturday, do I put them in the freezer or fridge?
Olivia says
Hi Varsha! I would put them in the freezer (double wrapped in plastic wrap) and take them out a couple hours before assembling the cake.
Varsha Rohith says
Thank you!
I just finished baking the cakes and they smell fantastic and I sneaked a taste and it is delicious but my cake didn’t rise as much. Do you have any idea why?
Olivia says
Hi Varsha! The cakes should almost double in size. If they are smaller than that I would double check that your baking powder/soda are fresh.
Michelle says
Hi Liv!
My cake layers completely sunk in the middle 🙁 any idea why that happened?
Olivia says
Hi Michelle! Did they sink in the oven or after you took them out? If in the oven then that usually means too much raising agent or being at high elevation. If after you took them out then it means they weren’t done baking yet.
Vivian says
Hi Liv,
I just baked the cakes today, and my cakes sunk after coming out of the oven. However, when I used a toothpick in the centre to see it was done, it came out clean. Is there something else I could have done?
Thank you!
Olivia says
Hi Vivian! It sounds like it did indeed need a bit more time in the oven. Here are the steps I go through when testing my cakes to see if they are done:
1. Peek through the oven window. To see if the cakes are a nice golden brown (doesn’t work for chocolate cakes though).
2. Nudge the oven. Gently nudge your oven (assuming it’s free-standing and not built-in). If there is any jiggle in the center of the cakes, leave the oven door closed and bake for a few minutes longer.
3. Nudge the pans. Open the oven and gently nudge the pans. If there is any jiggle in the center of the cakes, close the oven door and bake for a few minutes longer.
4. Poke the cake. Gently poke the top of the cake with your finger. If the cake is firm and springs back, it’s ready for the next step.
5. Toothpick test. Insert a toothpick into the middle of the cake. When there are a few crumbs on the toothpick, the cake is ready. You want crumbs on there because the cake keeps cooking when you take it out of the oven.
6. Testing the internal temperature (optional). I never do this, but if you want to be absolutely certain that your cake is done, you can insert an instant read thermometer into the center of the cake to see if it reads 200°F. My favourite is from Thermapen.
Desiree says
Mine did the same all three. I did this for my daughters birthday. It looks like I will have to through in a lot of frosting or maybe fill it in with something.
Nattalie says
Hi Liv,
I’m going to attempt this cake today… I would like to make it bigger though. The tins I have are 8”… can you suggest how much to increase the ingredients by to still have 3 good sized layers/tall cake?
Thank you ☺️
Olivia says
Hi Nattalie! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
I would at least 1.5x the recipe for three 8″ layers, but you may want to double it to make sure they are tall enough. Don’t fill the pans more than half full as the batter rises a lot.
Varsha says
I am going to make this but its for a kid who has specifically asked not to have a dark chocolate flavoured cake but rather a milk chocolate one. Are there any substitutions I need to make so this isn’t dark chocolate flavoured??
Olivia says
Hi Varsha! I don’t use dark chocolate specifically in this cake, just cocoa powder. But it doesn’t really taste milk chocolatey either. If you like you can add some melted, cooled milk chocolate to the frosting.
Paula Jean Nielsen says
How much would this change if I used all purpose gluten free flour or do you know?
Olivia says
Hi Paula! I would swap the flour cup for cup.
Vinutna says
Hi,
If I want to use a 9 inch pan and bake a single cake and then slice in middle to make layers.
For this can i use the same quantities? if so how should i change the temperature and baking time?
Thank you.
Olivia says
Hi Vinutna! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Baking temperature will stay the same but time may vary.
Maria says
Hello! Can I make the butter cream a swiss meringue buttercream nutella instead of american buttercream?
Olivia says
Hi Maria! For sure, but it won’t be as dark or rich in color. I have a version of that here: https://livforcake.com/nutella-cake/
Paula says
Hi Liv! Can’t wait to try this one for a friends BD. I toasted and ground up my hazelnuts in a coffee grinder, but Some parts of it turned into a slightly pasty mixture. Still ok to use as hazelnut flour or should I just use the AP flour instead? Thanks!
Olivia says
Hi Paula! I would try mixing some of that paste with flour to see if you can loosen it up. That happens with any nuts if you grind them for too long, they basically turn into nut butter.
Palak Patel says
Thank you so much, Liv!
Sian says
Is it possible to get this recipe in uk metric or cups please?
Olivia says
Hi Sian! There is a metric converter below the list of ingredients.
Danx says
Hello Olivia
I am going to make this cake foe my hubby but couldn’t see ingredients in grams. Could you point me to a right direction please.
Regards
Danka
Olivia says
Hi Danx! There is a metric converter below the list of ingredients 🙂
Krystal says
I’m planning to make this for a weeknight dinner. Do you have any tips for making some parts of this cake ahead of time so that I don’t have to cut too much into my work day?
Olivia says
Hi Krystal! Sure thing, here you go:
For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 months. Take out 2-3 hours before assembly.
For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 months. Bring to room temperature and rewhip before using.
For the Meringue: Cool completely and place in an airtight container. Will last 2 weeks at room temperature.
I hope that helps! Let me know how it turns out.
Shifali says
Hello, can I make this cake and cover with white vanilla buttercream?
Olivia says
Hi Shifali! Yes, that will be fine.
Jerlene says
Hi. I jus wan to confirm if i will be using only all purpose flour, i will need 2 three quarter cup of flour right? And hw do i add the feuilletine flakes. I have the flakes at home but never use before.
Olivia says
Hi Jerlene! Yes, that’s correct, so use a total of 1.5 cups flour. I would just sprinkle the flakes on top of the frosting on each layer. Let me know how it turns out!
Shabnam says
Hello Olivia, how may I adjust this recipe to fit 7″ round baking pans instead of 6″?
Should I just divide the batter into 2 7″ pans rather than 3 (and then halve the two cakes once cooked into 4 so it’s 4 layers)?
And also, do I need to adjust anything such as oven temperature or anything else?
Thank you so much! 🙂
Olivia says
Hi Shabnam! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html Oven temperature would stay the same but baking time may vary.
Shabnam says
Hi Olivia! I’m actually not sure at all what to do with the conversion. Don’t know what to do in order to get the correct volume to pan ratio.. Could you please help me with that? I’m new to baking so some guidance would be highly appreciated. Thank you!
Shabnam says
There is no 7” pan in the table either
Olivia says
Hi Shabnam! If you don’t mind thinner layers you can bake them in three 7″ pans, but you’ll need to reduce the baking time. Otherwise, you can try it with two 7″ pans, but don’t fill the pans more than half full. Make cupcakes with any extra batter. If your 7″ pans are 3″ tall then all of the batter might fit but you’ll need to increase the baking time.
Nancy says
Hi! If I am making my own hazelnut flour, should I be grinding up raw hazelnuts? Or do I toast the hazelnuts (and remove the skins) and then grind them up? Thanks!
Olivia says
Hi Nancy! I would grind up the toasted ones without the skins. It’s sometimes hard to get ALL of the skin off and that’s ok, but I would try to get most of it off. Or just buy ones with the skins already off 🙂
Nancy says
Great – thank you!
I already did a “test” to try the hazelnut meringue and it was amazing. (My first time ever making meringue!)
Can’t wait to make the full cake!
Olivia says
Yay! So glad you loved it 🙂
Sophie says
Can I make ahead and freeze it?
Olivia says
Hi Sophie! Yes, that will work fine, but the meringue layer will get quite soft over time.
Thara Ranjith says
Hi..
Can I add whipped cream for butter cream..?
Olivia says
Hi Thara! You can, but it doesn’t need it. It’s already a bit softer due to the Nutella.
Cece says
Hi I’m planning on using this recipe but I’m using 2 round 10” tins and will cut them in half creating 4 layers. Would you suggest I double the ingredients or?
Olivia says
Hi Cece! How tall do you want the layers to be? Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Valeria V says
Hi, Im planning on doing the recipe next week and I was wondering when its ready will it stay fin at room temperature of it should be in the fridge at all times?
Thanks 🙂
Olivia says
Hi Valeria! I tend to refrigerate my cakes but it will be fine at room temperature for a couple days.