This delicious Nutella Hazelnut Cake is adorned with stunning candied hazelnuts.
I think there are probably very few people in this world that do not love Nutella. Chocolate hazelnutty goodness. It’s delicious. Even more so as a whipped buttercream! I kept the cake simple — classic vanilla — as I really wanted the Nutella buttercream to stand out. It would be equally delicious with a chocolate cake, I’m sure.
I like to try different decorating techniques, and love a rustic buttercream look. This one was really easy to do: spin the cake while lightly pressing an offset spatula into the sides and you’re done.
Despite being easy, it didn’t turn out exactly how I planned, but I stuck with it anyhow (which is huge for me). I know it’s supposed to be rustic, but it’s supposed to be a perfect rustic. The lines should be cleaner and closer together, especially on the top. Normally I would have redone it, but I couldn’t be bothered. I’m trying to tell myself no one else will notice these imperfections. Except now I’ve told you, and you’re looking at it and judging me for leaving it so messy. Right?? Maybe the candied hazelnuts will distract you from the unclean lines.
The candied hazelnuts are actually super easy to do! I’ve written a tutorial on it here. It really takes no time for such a pretty cake topper. They would look great on cupcakes or a chocolate tart as well.
Some roughly chopped hazelnuts along the bottom finish off this pretty Nutella Hazelnut Cake. Even though each element here is super easy to do, the final result will be very impressive to your guests!
Nutella Hazelnut Cake
Ingredients
Vanilla Cake
- 2 1/4 cups all-purpose flour 280g
- 1 1/2 cup granulated sugar 300g
- 3 1/2 tsp baking powder 16g
- 1 tsp salt 5g
- 1 1/4 cup milk 305g
- 1 Tbsp oil 14g
- 1/2 cup unsalted butter 113g, room temperature
- 1 tsp vanilla extract 4g
- 3 large eggs
Nutella Buttercream
- 2 cups unsalted butter 454g
- 1 3/4 cup Nutella 525g
- 2 1/2 cups powdered sugar 313g, sifted
- 1 Tbsp heavy whipping cream 15g
Hazelnut Border
- 1 cup hazelnuts 150g, toasted, skinned, and chopped
Candied Hazelnuts
- 1 cup granulated sugar 200g
- 1/4 cup water 60g
- 5-10 whole hazelnuts
Instructions
Vanilla Cake
- Preheat oven to 350F, grease and flour two 8″ cake rounds and line with parchment. I use homemade cake release.
- Place butter and sugar into a stand mixer fitted with the paddle attachment and beat on medium until combined.
- Add eggs one at a time, fully incorporating after each addition.
- Add oil and vanilla extract and beat until well combined.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Turn the mixer to low and alternate adding the dry ingredients and the milk scraping the sides of the bowl as needed. About 3 additions of each.
- Pour batter evenly into prepared pans.
- Bake for approximately 30 mins or until a cake tester comes out mostly clean.
- Cool on wire rack before frosting.
Nutella Buttercream
- Place butter and Nutella into s stand mixer fitted with the paddle attachment. Beat on med-high until fully combined.
- Reduce speed to low and add icing sugar 1 cup at a time. Increase mixer speed between each addition to fully incorporate.
- Add cream and whip on med-high for 3-5mins.
Hazelnut Border
- Preheat oven to 350F. Spread hazelnuts on parchment lined baking sheet.
- Bake for approx. 5 minutes, until fragrant. To remove skins, wrap warm hazelnuts in a dish towel and let sit for 5-10 mins. Rub vigorously in towel.
- Once cooled, roughly chop.
Candied Hazelnuts
- Prepare as per instructions here.
Christine says
Hi! I’m hoping to make this for a weekday birthday. Are there any components I could make a day ahead? Thanks!
Olivia says
Hi Christine! Yes, the cake and frosting can be made in advance:
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.
If just a day in advance you can leave them both out at room temperature covered in plastic wrap. The cakes are easier frosted if they are chilled though.
The candied hazelnuts should be made just before serving. Do not refrigerate these. https://livforcake.com/candied-hazelnuts/
April says
Great recipe! Just a few things to change:
For the Nutella buttercream:
1) I used ONLY 1 CUP of powdered sugar— turned out just the right amount of sweet!!
I noticed a lot of cake recipes overdo it on the sugar, no matter how highly rated it is.
2) also, i didn’t sift the powered sugar; didn’t change the buttercream!
3) i ran out of unsalted butter so instead of using 2 cups(4 sticks),what the recipe calls for, I instead used 1.2 cups (3 sticks) of unsalted butter. Still great and enough to ice the cake !
Vanilla cake portion:
PERFECTION, just had to bake for 40 min in my new oven. Test with toothpick to center, make sure it comes out clean.
Tip : if you don’t have “large eggs”, you can compensate by just adding an extra egg.
( “3 large eggs” —> use 4 regular eggs)
Olivia says
Hi April! So happy you loved this recipe. Thanks for all your tips and feedback!
Roksi Bak says
Hi Olivia!
I am super excited to try this cake out for Christmas. I am very new to baking and this question may be silly but in the picture of the cake there are 4 layers but the recipe calls for only 2, 8” cake rounds?
Thanks!
Olivia says
Hi Roksi! I cut each of the cake layers in half horizontally after they cooled.
Rosemary says
Is the calorie count or 968 calories per slice or for the entire cake? Divided by 12 slices it comes out to 80 calories per slice, which seems too little; but it also seems like too many calories to be contained in one single slice.
Olivia says
Hi Rosemary! The nutritional data is calculated automatically and that is the per slice amount listed. It DOES seem like a lot, but it also takes into account that all of the frosting was used, which is rarely the case. The Nutella in the buttercream adds a lot of extra calories.
Samantha says
Does this cake need to be stored in the fridge?
Olivia says
Hi Samantha! It will be fine on the counter for 2-3 days 🙂