Chocolate Nutella Cake
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.
Servings: 12
Calories: 490kcal
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
Storage
- 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.
Nutrition
Serving: 1g | Calories: 490kcal | Carbohydrates: 73g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 402mg | Potassium: 216mg | Fiber: 7g | Sugar: 48g | Vitamin A: 119IU | Calcium: 101mg | Iron: 3mg
