This chocolate Nutella cake recipe is a delicious combination of a moist and tender chocolate cake covered in a creamy Nutella buttercream frosting. Make it as a simple sheet cake or get fancy and make a three-layer cake. BUT, and this is the important part, make it!
If you follow my blog at all, you know I have a major sweet tooth. When I was diagnosed with Celiac disease, I made it my mission to learn how to make the best gluten-free desserts possible, and anything involving chocolate was high on that list.
Whether I'm making chocolate strawberry cupcakes for a summer party or my white chocolate peppermint cake for a fun, festive holiday treat, my desserts always have to be free of gluten but not free of flavor.
The days of dry, oddly-flavored gluten free baked goods are long gone, thanks to quality 1:1 gluten free flours that do all the measuring for you, so you can always count on my desserts to be as good as anything you'd make with traditional flour.
This Nutella chocolate cake is the perfect example of that. Being completely gluten free doesn't change how moist, tender, and flavorful this layer cake recipe is. With its perfect crumb and rich, creamy frosting, this is a cake that always brings everyone back for more.
Pro tip: The classic flavors in this cake make it perfect for pairing with delicious comfort food dinner ideas, like these sheet pan chicken thighs.
Why You'll Love This Nutella Cake
- Flavor: This cake is full of flavors we love. That delicate balance of rich chocolate cake with chocolate hazelnut buttercream is perfect for everyone.
- Easy ingredients: This cake uses ingredients that you probably already have in your pantry. And if not, these are ingredients that are very easy to find in the grocery store.
- Simple: It only takes a few simple steps to make this recipe. Both the cake and frosting are easy recipes that anyone can make.
- Texture: Thanks to 1:1 gluten free flour, this cake has the tender texture and perfect crumb that we all love in our traditional cakes.
- Versatile: This recipe can be used to make a layered 6 or 8 inch round cake or a sheet cake.
- An Easy Meal Prep Dessert: This cake can be frozen for up to 3 months, so feel free to make an extra one for later.
- Great for Mixed Company: This cake is entirely gluten free, and you can make it completely dairy free by simply using this dairy free hazelnut spread.
Jump to:
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
Variations
- Coffee: Add a little brewed coffee to the batter for more intense flavor.
- Chocolate Frosting: If you'd like a fully chocolate cake, just use chocolate buttercream frosting.
- Peanut Butter Frosting: Try using peanut butter frosting in place of Nutella if you prefer.
- Deeper Chocolate Flavor: Use Dutch process cocoa powder in place of unsweetened cocoa powder for a deeper chocolate flavor with no bitterness.
- Dairy Free: All dairy ingredients used in this recipe can be replaced with plant-based options for a dairy-free dessert.
- Semi-Homemade: Use boxed cake mix to make things faster. You can find gluten free cake mixes in your grocery store or online.
- Mix-Ins: Try adding chocolate chips for an even more chocolaty flavor or chopped nuts for extra flavor and texture.
- Sheet Cake: For a simpler recipe, bake the batter in a prepared 9x13 baking dish to make a sheet cake.
How to Make This Nutella Cake Recipe
The following instructions feature images for a layer cake version of this recipe. However, you can easily convert this to a sheet cake. The baking time can be found in the recipe card.
Lightly coat two 8 inch cake pans, three 6 inch cake pans, or a 9x13 baking dish with coconut oil. If making a layer cake, line the bottoms of the cake pans with parchment paper.
Mix all the dry ingredients in a large mixing bowl. Then, mix in the eggs, followed by the oil, until combined. Finally, mix in the remaining ingredients and mix until fully combined.
Divide the batter evenly between your cake pans or pour it into your baking dish. Then, bake at 350°F until a toothpick inserted into the center comes out clean.
Cool the cakes in the pan until warm. Then, transfer them to a wire cooling rack to cool completely. Cool the sheet cake completely in the baking dish. Frost with Nutella buttercream between each of the chocolate cake layers and all over the sides and top for a layer cake or spread over the top of a sheet cake.
Expert Tips
- Be sure your cake rounds or sheet cake are fully cooled before frosting, so it doesn't melt.
- Use room temperature ingredients for the best cake texture. The butter should be softened, and the eggs should be left out until they're no longer cold.
- It's important to use boiling water, not just very hot water. Boiling water helps evenly distribute the cocoa, making the cake softer and fluffier.
- Bring all of your cold ingredients to room temperature so they mix more readily and produce the best texture.
- If possible, weigh your flour for accurate measuring. If you don't have a food scale, loosely spoon the flour into your measuring cup and level with the flat of a knife. This ensures you don't use too much.
- Don't overmix the batter or your cake will be dense and tough. Mix your ingredients until the dry ingredients are moistened, and no further.
Nutella Cake Recipe FAQ
Nutella is a sweet, creamy spread made with hazelnuts, cocoa, and sugar.
Boiling water "blooms" the cocoa. In layman's terms, this means it distributes the cocoa more evenly throughout the cake and gives it a deeper flavor.
Yes, you can. Bake the cake the day before and store it overnight on the counter or in the refrigerator.
Eventually, you do have to refrigerate buttercream frosting. However, the large volume of powdered sugar used to make it keeps it shelf-stable at room temperature for up to 3 days.
Store your frosting in the refrigerator in an air-tight container for up to 2 weeks and use it on cupcakes, as a sandwich cookie filling, or even as a dip for cookies!
More Delicious Cake Recipes
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📖 Recipe
Chocolate Nutella Cake
Equipment
Ingredients
Wet Ingredients
- 1 ⅓ cup sugar
- 2 teaspoon apple cider vinegar
- 1 tablespoon Vanilla Extract
- ½ cup brown sugar
- 4 eggs
- ⅔ cup vegetable oil
- 1 ½ cup water boiling
Dry Ingredients
- 1 ½ teaspoon Baking Powder
- 1 cup Cocoa Powder
- 1 ¾ cup Gluten Free 1:1 Flour
- 1 teaspoon Baking Soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9x13, two 8-inch cake pans, or three 6-inch cake pans with coconut oil. Then line the bottom with parchment paper.
- Add all of your dry ingredients to a bowl and whisk to combine them.
- Pour your oil into the dry ingredients followed by the eggs and mix on medium speed until completely incorporated.
- Add the sugar, vanilla, vinegar, and boiling water and mix on medium-high for 3-4 minutes until completely combined.
- Pour the batter into prepared pans of your choice.
- For 6-inch cakes: Bake for 20-25 minutes. For 8-inch cakes: Bake for 30-37 minutes. For 9x13 sheet cake: Bake for 33-40 minutes. Remove when a toothpick inserted into the center comes out clean.
- Remove from oven and low cool on a baking rack for 15-20 minutes before removing from the pan onto a cooling rack.
- Cover with the Nutella buttercream and some shredded chocolate on top.
- Enjoy!
Notes
- Store for up to 3 days at room temperature in an airtight container.
- Refrigerate for up to a week in an airtight container.
- Wrap an entire cake in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months. Wrap individual slices in plastic wrap and freeze for the same amount of time in an airtight, freezer-safe container.
- Bring to room temperature before serving.
- Be sure your cake rounds or sheet cake are fully cooled before frosting, so it doesn't melt.
- It's important to use boiling water, not just very hot water. Boiling water helps evenly distribute the cocoa, making the cake softer and fluffier.
- Bring all of your cold ingredients to room temperature so they mix more readily and produce the best texture.
- If possible, weigh your flour for accurate measuring. If you don't have a food scale, loosely spoon the flour into your measuring cup and level with the flat of a knife.
Elaine says
This is my chocoholic hubby's favourite cake. I have made it for him a number of times as he asks for it at least once a month!
Nicole Kendrick says
Lucky Hubby! Thanks so much for trusting in my recipe!
Jenna says
This chocolate Nutella cake looks so rich and perfectly moist. I love how versatile it is, simple or layered it sounds amazing.
Nicole Kendrick says
Girl, yessss! It is so moist and perfect! You are gonna love how it tastes!
Tanya says
You had me at nutella buttercream. This was so good!
Nicole Kendrick says
I love to hear that this one worked out for you! Enjoy it! -NK
Swathi says
Nutella cake is delicious and easy to put together, thanks for sharing, my kids become fan of this cake.
Nicole Kendrick says
Thank you, Swathi! I hope your kids enjoy!
Kelsey says
This cake was incredibly rich and moist. If you’re a Nutella fan, this is a must-try—it’s absolutely indulgent and so satisfying!
Nicole Kendrick says
Absolutely indulgent and it won't be around for long!!!
Tisha says
Adding nutella to a chocolate cake is genius! I couldn't put it down!
Jet says
Made this last weekend. It's so rich and moist! The espresso really deepens the chocolate flavor. Can’t believe it’s gluten-free!
Maggie says
This was delish! I'm going to make it again for a dinner party!
Nora says
This chocolate Nutella cake was a total hit! The cake was so moist and tender, and that Nutella buttercream took it over the top! Everyone loved it.
Denise says
Hello
Do i need to adjust anything if using all purpose flour?
NKendrick says
No adjustments needed!
Anonymous says
This worked exactly as written, thanks!
Whitney R says
What adjustments should I make if I wanted to do this as a sheet cake?
NKendrick says
You ca make this is a 9x13 pan, just adjust the baking time! Start checking it to be done around 30 minutes!
Kimberly Morgan says
I made the cake for my Aunt and it was perfect. I didn't add all of the boiling water, just enough to bring the batter to what I thought was a good consistency. Once out of the pan I wrapped the cake in plastic wrap to retain the moisture. The Apple Cider Vinegar wasn't obviously present in the cake, as in I couldn't taste it. The chocolate flavor however was really desirable. I doubt anyone could eat this and know it was gluten free. We were all impressed and my Gluten Free Aunt felt very special. This recipe will stay in my back pocket for sure.
NKendrick says
Kimberly, thank you so very much for this detailed review!! I’m so happy your aunt was able to enjoy it, this is exactly why I do what I do!! I hope you are able to find many more gluten free recipes here to enjoy!
Nicole says
I almost cried when I made this. It's so good and you cannot tell it's gluten-free at all. So happy!!!! Thank you 😊
NKendrick says
Thank you so much!!!! I am so happy you loved it!!!
Connie grigg says
Beautiful cake - delicious