This chocolate Nutella cake recipe is a delicious combination of a moist and tender chocolate cake covered in a creamy Nutella buttercream frosting. This is one cake your family and guests will fall in love with.
This chocolate Nutella-filled cake is completely gluten-free and dairy-free, while the Nutella does contain milk. However, if dairy is an issue in your family, feel free to use this hazelnut spread in its place!
The Nutella buttercream frosting is everything this chocolate cake needs. It’s so nutty and chocolatey, you really do get the best of both worlds here!
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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.
- Texture: while gluten-free cakes can be difficult to make, this chocolate cake has a delicate yet moist crumb that doesn’t taste, granny at all like most gluten-free cakes.
Chocolate Nutella Cake Recipe Video
Ingredients
- Gluten-Free Flour: I'm using Bob's Red Mill 1:1 gluten-free baking flour. 1:1 gluten-free flour eliminates the need for xanthum gum, and Bob's Red Mill gives baked goods the best texture.
- Vegetable Oil: Vegetable oil adds moisture and delicate flavor.
- Vanilla Extract: I always use Singing Dog Vanilla for its rich, deep vanilla flavor and high quality.
- Cocoa Powder: Cocoa powder is how you get rich, deep chocolate flavor in your cake. Use a high-quality powder for great results.
- Apple Cider Vinegar: Apple cider vinegar intensifies the chocolate flavor of the cake while making it more tender, as well.
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
Flavor 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.
- 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.
How to Make This Chocolate Nutella Cake Recipe
1: Lightly grease a 9x13, two 8-inch cake pans, or three 6-inch cake pans.
2: Combine the dry ingredients. Then, add the eggs and oil and mix until incorporated.
3: Add the remaining batter ingredients and beat on high until combined.
4: Bake until a toothpick inserted into the center of the cake comes out clean.
5: Frost with my Nutella buttercream frosting. For the cake rounds, frost between each layer and the outside. For the sheet cake, simply frost the top.
Hint
Be sure your cake rounds or sheet cake are fully cooled before frosting so it doesn't melt.
Storage
You can store this cake in a covered container at room temperature for up to 3 days or refrigerate it for up to 5 days. For longer storage, wrap the cake in a double layer of plastic wrap and a layer of foil and freeze for up to 2 months. Defrost overnight in the refrigerator.
What to Serve with Chocolate Nutella Cake
Chocolate and fruit is always a great combination, so try pairing this cake with my peach ice cream.
This cake is also a variation of a classic, and it's the perfect finish to a classic meal with favorites like smothered chicken or gluten-free chicken piccata with asparagus.
Tips
- It's important to use boiling water, not just very hot water. Boiling water helps evenly distribute the cocoa and makes 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.
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!
Related
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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
- Short on ingredients? Substitute this chocolate cake recipe for a chocolate cake box mix and just add the Nutella buttercream!
Connie grigg says
Beautiful cake - delicious
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!!!
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!
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!
Anonymous says
This worked exactly as written, thanks!
Denise says
Hello
Do i need to adjust anything if using all purpose flour?
NKendrick says
No adjustments needed!