Nutella Chocolate Cake With Nutella Buttercream

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“This is my absolute favorite cake recipe of all time. Dark chocolate and nutella are incorporated into both the cake and batter, giving it a deep flavor and melt-in-your-mouth texture that will take your breath away. It will win over your heart and palate on the first bite.”
1hr 30mins
2 9

Ingredients Nutrition


  1. Nutella Chocolate Cake.
  2. Trace the bottoms of two 9" X 1 1/2" pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper onto pan bottoms.
  3. Cream butter and sugar gradually, creaming well after each addition. Add eggs, one at a time, beating well after each. Mix in melted and cooled chocolate and nutella.
  4. Sift cake flour with baking soda and salt. Add to creamed mixture alternately with milk and vanilla, beating well after each addition until smooth.
  5. Pour into two prepared 9" X 1 1/2" cake pans. Bake at 350 F for 30-35 minutes, or until a tester inserted near the center of the cake comes out clean.
  6. Cool in pans on a cooling rack for 10 minutes. Run a knife around the edge of the pans, invert cakes onto rack and let cool completely.
  7. Nutella Buttercream.
  8. In a bowl beat the butter with an electric mixer at medium speed until light and creamy.
  9. Break the chocolate into squares and place in a microwave-safe bowl. Microwave, stopping and stirring every 15 seconds, until melted. Do not allow the temperature to exceed 160°F Allow chocolate to cool until no longer warm to the touch.
  10. Mix the nutella into the melted and cooled chocolate with a spoon. Do not use an electric mixer and do not over-beat! This will keep the frosting dense and spreadable.
  11. Mix the nutella mixture into the butter using a spoon. Do not use an electric mixer and do not over-beat. The finished buttercream should be dark in color with a dense flavor. It will be somewhat soft and may need to be briefly chilled to firm up to frosting consistency.

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