There are cakes that look impressive, and then there are cakes that disappear before you even get a chance to put the leftovers away. This Nutella Cake with Cream Cheese Frosting belongs firmly in the second group.
I first made this cake on a weekend when I had a jar of Nutella sitting in the pantry and absolutely no intention of sharing it. Well, that plan lasted about five minutes. I swirled some into a chocolate cake batter, baked it, and finished the whole thing with a tangy cream cheese frosting. One bite later, I knew I had created a problem—because suddenly everyone wanted “just one little slice.”
The combination works beautifully. The cake tastes deeply chocolatey with that familiar hazelnut flavor from Nutella, while the cream cheese frosting adds a cool, slightly tangy contrast. It feels rich without becoming overwhelmingly sweet.
I have made this cake many times since then, and I have learned a few little tricks along the way. The biggest one? Don’t rush the cooling process. Warm cake and cream cheese frosting are not friends. I learned that lesson the messy way.
If you love chocolate cake, Nutella, and creamy frosting, this is one you’ll want to keep in your regular baking rotation.
Why You’ll Love This Recipe
- Big chocolate-hazelnut flavor: Nutella gives the cake a rich, recognizable hazelnut taste.
- Creamy homemade frosting: The tangy cream cheese frosting balances the sweetness perfectly.
- Great for celebrations: Birthdays, family dinners, holidays, and weekend baking all work beautifully.
- Simple ingredients: You can find everything at an ordinary grocery store.
- Make-ahead friendly: Bake the cake a day ahead and frost it when you’re ready to serve.
Ingredients
For the Nutella Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup Nutella
- 3/4 cup hot brewed coffee or hot water
The coffee does not make the cake taste like coffee. It simply helps deepen the chocolate flavor. If you don’t drink coffee, hot water works perfectly well.
You can replace buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar. Let it sit for about 5 minutes before using.
For the Cream Cheese Frosting
- 8 ounces full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream or milk
- Pinch of salt
I prefer full-fat cream cheese because it gives the frosting a thicker, smoother texture. Reduced-fat cream cheese can work, but the frosting may turn out softer.
Optional Toppings
- 2–3 tablespoons Nutella
- 1/3 cup chopped toasted hazelnuts
- Chocolate shavings
- Mini chocolate chips
You don’t need all of these. Honestly, a simple swirl of Nutella on top already makes the cake look gorgeous.
Step-by-Step Instructions
1. Prepare Your Pans — 10 Minutes
Preheat your oven to 350°F (175°C).
Grease two 9-inch round cake pans with butter or nonstick baking spray. Line the bottoms with parchment paper.
I strongly recommend using parchment. It takes an extra minute, but it saves you from standing over the cooling rack wondering whether your cake will actually come out of the pan.
2. Mix the Dry Ingredients — 5 Minutes
Add the flour, cocoa powder, sugar, baking powder, baking soda, and salt to a large mixing bowl.
Whisk everything together until the cocoa looks evenly distributed.
This step matters more than it seems. A few extra seconds of whisking prevents pockets of baking soda or cocoa from hiding in the finished cake.
3. Combine the Wet Ingredients — 5 Minutes
In another large bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and Nutella.
The Nutella may resist mixing at first, especially if it is cool. Letting it sit at room temperature for a little while makes this much easier.
Whisk until the mixture looks smooth and glossy.
4. Bring the Batter Together — 3 Minutes
Slowly pour the wet mixture into the dry ingredients.
Use a whisk or rubber spatula and mix just until you no longer see dry flour.
Don’t beat the batter for several minutes. Overmixing can make the cake heavier than you want.
The batter should look thick and smooth at this point.
5. Add the Hot Liquid — 1 Minute
Slowly pour in the hot coffee or hot water while stirring gently.
The batter will become noticeably thinner. Don’t panic. That’s exactly what you want.
I remember the first time I made this cake and thought I had somehow ruined the batter. I nearly added more flour. Thankfully, I didn’t. The thin batter baked into one of the softest chocolate cakes I’ve made.
6. Fill the Cake Pans — 2 Minutes
Divide the batter evenly between the prepared cake pans.
Give each pan a gentle tap on the counter to release any large air bubbles.
Don’t fill the pans more than about two-thirds full.
7. Bake the Cake — 28–34 Minutes
Place both pans in the preheated oven.
Bake for approximately 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Don’t wait for the toothpick to come out completely dry. That usually means you’ve gone a little too far.
The cakes should look set in the center, and the tops should spring back gently when you lightly press them.
8. Cool Completely — 1 Hour
Let the cakes cool in their pans for about 10–15 minutes.
Run a thin knife around the edges, then carefully turn the cakes onto cooling racks.
Remove the parchment paper and allow the layers to cool completely.
This usually takes around 45 minutes to an hour.
Do not frost warm cake. I know it’s tempting. I’ve done it, and the frosting slid right down the sides. It looked like a chocolate landslide.
9. Make the Cream Cheese Frosting — 8 Minutes
Place the softened cream cheese and butter in a large mixing bowl.
Beat with a hand mixer or stand mixer for about 2–3 minutes, until smooth and creamy.
Add the powdered sugar gradually.
Mix on low speed first so you don’t cover your kitchen in a powdered-sugar cloud.
Add vanilla extract, heavy cream or milk, and a pinch of salt.
Beat for another 1–2 minutes, until the frosting becomes fluffy and spreadable.
If the frosting feels too soft, refrigerate it for 15–20 minutes.
10. Assemble the Cake — 10 Minutes
Place the first cake layer on a serving plate or cake stand.
Spread a generous layer of cream cheese frosting across the top.
Place the second cake layer on top.
Cover the top and sides with the remaining frosting.
You don’t have to make the frosting perfectly smooth. A slightly rustic finish looks beautiful on this cake.
11. Add the Nutella Finish — 5 Minutes
Warm 2–3 tablespoons of Nutella very gently until it becomes slightly runny.
Let it cool for a minute or two, then drizzle it over the top of the frosted cake.
Sprinkle with chopped toasted hazelnuts or chocolate shavings if you like.
Keep the decoration simple. The cake already has plenty going on.
12. Chill and Slice — 30 Minutes
Place the finished cake in the refrigerator for about 30 minutes before slicing.
This helps the frosting firm up and makes cleaner slices.
Take the cake out about 10–15 minutes before serving so the frosting softens slightly.
Pro Tips & Tricks
Use Room-Temperature Ingredients
Room-temperature eggs, buttermilk, cream cheese, and butter blend much more smoothly.
Cold cream cheese can leave little lumps in your frosting, while cold eggs can make the batter harder to combine evenly.
Don’t Add Extra Flour
The batter is supposed to be fairly thin after you add the hot coffee or water.
Trust the recipe. Adding extra flour will change the texture and can turn your soft cake dense.
Don’t Overbake
Chocolate cakes can fool you because the dark color makes it harder to judge doneness.
Start checking around the 28-minute mark. A toothpick with a few moist crumbs means you’re there.
Chill Soft Frosting
If your kitchen is warm and the cream cheese frosting feels loose, don’t keep adding powdered sugar endlessly.
Pop the frosting into the refrigerator for 15–20 minutes first.
This usually gives it enough structure to spread beautifully.
Make It Ahead
You can bake the cake layers one day ahead.
Wrap the completely cooled layers tightly in plastic wrap and keep them at room temperature if your kitchen is cool, or refrigerate them if needed.
You can also prepare the frosting a day ahead and store it covered in the refrigerator. Let it soften slightly before frosting the cake.
Store It Properly
Because the frosting contains cream cheese, store the finished cake in the refrigerator.
Cover it well and enjoy it within about 4–5 days for the best texture and flavor.
Variations & Substitutions
Make a One-Pan Nutella Cake
If you don’t want to layer a cake, bake the batter in a greased 9×13-inch baking pan.
Keep an eye on the baking time because the cake may need a slightly different amount of time depending on the pan and your oven.
Spread the cream cheese frosting over the cooled cake and finish with a Nutella drizzle.
It’s easier, faster, and perfect for casual gatherings.
Add Toasted Hazelnuts
For even more hazelnut flavor, toast about 1/2 cup chopped hazelnuts in a dry skillet over medium-low heat.
Stir frequently and cook until fragrant.
Let them cool completely before sprinkling them over the frosting.
This little step adds wonderful crunch and makes the cake taste extra special.
Add a Chocolate Ganache Layer
For serious chocolate lovers, add a thin layer of chocolate ganache between the cake and cream cheese frosting.
Keep it thin. Nutella already brings plenty of richness, so you don’t need a thick layer.
Use a Different Milk Option
If you don’t have buttermilk, use the simple milk-and-lemon-juice substitute mentioned above.
For the frosting, heavy cream creates a slightly richer texture, while milk keeps things a little lighter and is perfectly fine.
Serving Suggestions
I love serving this cake slightly chilled but not straight from the refrigerator.
Give it 10–15 minutes on the counter before slicing. The frosting softens, the cake becomes more tender, and the Nutella flavor comes through beautifully.
For a birthday, add chocolate curls and a few whole hazelnuts around the top.
For a dinner party, serve smaller slices with fresh strawberries or raspberries. The slight tartness of the fruit cuts through the richness of the cake.
A cup of hot coffee is an obvious match, but black tea works surprisingly well too.
This cake also makes a lovely weekend dessert. You don’t need a special occasion. Sometimes having a jar of Nutella and a free afternoon is occasion enough.
FAQ’s
How should I store Nutella Cake with Cream Cheese Frosting?
Store the finished cake covered in the refrigerator because of the cream cheese frosting.
It should keep well for about 4–5 days. Let individual slices sit at room temperature for around 10–15 minutes before serving for the best texture.
Can I make this cake ahead of time?
Absolutely.
Bake the cake layers a day ahead and store them tightly wrapped. Prepare the frosting separately and refrigerate it.
Assemble the cake on the day you plan to serve it, or assemble it the night before and keep it refrigerated.
Can I freeze Nutella cake?
Yes. For the best results, freeze the unfrosted cake layers.
Wrap each completely cooled layer tightly in plastic wrap, then wrap it in aluminum foil. Freeze for up to about 2–3 months.
Thaw the layers in the refrigerator before frosting.
You can also freeze individual frosted slices, but the cream cheese frosting may change texture slightly after thawing.
Why did my cake turn out dry?
Overbaking is usually the first thing I check.
Make sure you measure the flour correctly and don’t pack it tightly into the measuring cup. Too much flour can also make a cake dry.
Start checking the cake before the recipe’s maximum baking time.
Why is my cream cheese frosting too runny?
Softened cream cheese can become very loose if you beat it for too long or if your kitchen is warm.
First, refrigerate the frosting for 15–20 minutes.
If it still feels too soft, gradually add a little more powdered sugar until you reach a spreadable consistency.
Can I use homemade chocolate-hazelnut spread instead of Nutella?
Yes.
A homemade chocolate-hazelnut spread can work well as long as it has a similar thick, creamy consistency.
Keep in mind that homemade spreads can vary in sweetness and moisture, so the final cake may taste slightly different.
Final Thoughts
This Nutella Cake with Cream Cheese Frosting has become one of those recipes I reach for when I want something that feels special without spending an entire afternoon decorating a cake.
The chocolate cake stays soft, the Nutella adds that irresistible hazelnut richness, and the cream cheese frosting brings everything back into balance.
And that little Nutella drizzle on top? Don’t skip it if you can help it.
Make it for a birthday, bring it to a family gathering, or bake it on a completely ordinary Saturday when you simply want cake. I have a feeling you’ll understand why it rarely lasts long in my kitchen.
If you make it, I’d love to hear how yours turned out—and especially whether you managed to save a slice for the next day.
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