Chocolate Cake with Nutella Icing

This Nutella cake with Nutella icing and chocolate cake is one of our most frequently made recipes. The cake uses our classic chocolate cake. It’s made with buttermilk to keep it extra moist and tons of cocoa powder. The icing is made with lots of Nutella and vanilla bean for the best flavor. We have been making this chocolate cake with Nutella icing on repeat for years for good reason. It’s truly one of our favorites. 

Chocolate Cake with Nutella Icing Ingredients:

• Nutella Icing:
  • 2 sticks softened butter (226 g)
  • 13 ounces Nutella
  • ½ teaspoon salt (¼ teaspoon if Morton)
  • 1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract)
  • 14 ounces powdered sugar
  • ¼ cup heavy cream (or 4 tablespoons milk)
• Black Magic Cake:
  • 2 2/3 cups all-purpose flour (320 g)
  • 3 cups sugar (600 g)
  • 1 1/8 cups cocoa (135 g)
  • 1 tablespoon baking soda (17 g)
  • 1.5 teaspoons baking powder (6 g)
  • 1.5 teaspoons salt (5 g)
  • 3 eggs
  • 1 tablespoon vanilla extract (15 ml)
  • 1.5 cups buttermilk (350 ml)
  • 0.75 cup oil (canola or vegetable) (175 ml)
  • 1.5 cups hot coffee (350 ml)

Chocolate Cake with Nutella Icing Instructions:

• Cake:
  • Combine dry ingredients, then add wet ingredients and mix until combined.
  • Pour batter into greased and floured cake pans and bake at 350°F for 30-40 minutes.
  • Allow cakes to cool before icing.
• Nutella Icing:
  • Cream together softened butter and Nutella.
  • Add salt, vanilla, and powdered sugar, mixing until combined.
  • Gradually add heavy cream and beat until fluffy.
  • Ice the cooled cakes with Nutella icing.

Tips for the best Chocolate Cake with Nutella Icing

• Use real Nutella brand Nutella for the best flavor in the icing or a quality alternative.
• Ensure that the cakes are completely cooled before icing to prevent melting.
• Store the cake in a cool, room-temperature place if not serving immediately. 

Chocolate Cake with Nutella Icing Variations:

• Add chopped hazelnuts on top of the icing for added texture.
• Use different types of cake pans or bake the cake in cupcake form for individual servings.

FAQs (Frequently Asked Questions):

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Chocolate Cake with Nutella Icing

Prep Time 30 minutes minutes

Cook Time 27 minutes minutes

Cooling 1 hour hour

Total Time 1 hour hour 57 minutes minutes

Servings 12

Ingredients

Nutella Icing:

• 2 sticks softened butter 226 g
• 13 ounces Nutella
• ½ teaspoon salt ¼ teaspoon if morton
• 1 tablespoon vanilla bean paste 2 teaspoons vanilla extract
• 14 ounces powdered sugar
• ¼ cup heavy cream or 4 tablespoon milk

Black Magic Cake (see note on origin below)

• 2 2/3 cups all-purpose flour 320 g
• 3 cups granulated sugar 600 g
• 1 1/8 cup cocoa 135 g
• 1 tablespoon baking soda 17 g
• 1.5 teaspoon baking powder 6 g
• 1.5 teaspoon salt 5 g
• 3 eggs
• 1 tablespoon vanilla extract 15 ml
• 1.5 cup buttermilk 350 ml
• .75 cup oil canola or vegetable 175 ml
• 1.5 cup hot coffee 350 ml

Instructions

Cake:

• Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
  
• Add the vanilla, eggs, buttermilk, and oil and stir until combined
• Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
  
• Pour the batter into 3 greased and floured 8" or 9" round cake pan and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
  
• Set aside to cool

Nutella Icing:

• In a large mixing bowl or the base of a stand mixer, cream together the softened butter and nutella until well combined (3 minutes)
  
• Add the salt, vanilla bean paste, and powder sugar and mix on low until combined (it will be clumpy)
  
• Add in the heavy cream and mix on low until combined. Then turn up the speed to medium high and beat until fluffy (about 3 more minutes)
  
• Ice the cake with Nutella Icing

Notes

Cake recipe based off of the classic “Hershey’s Black Magic Cake”