Here’s a cake that will make any table shine, especially during the holidays. The secret? Nutella. Its rich hazelnut-chocolate flavor takes this dessert to the next level. But what truly makes this cake special is how adaptable it is. The recipe includes easy substitutions to make it vegan-friendly, sugar-conscious, or even egg-free for those with allergies. It’s a thoughtful, crowd-pleasing treat perfect for any celebration!

So, let’s get into this cake. Why would Nutella make a chocolate cake unique?

Nutella’s rich blend of creamy chocolate and roasted hazelnuts transforms a classic chocolate cake into something extraordinary. Its unique flavor adds depth and complexity that regular chocolate frosting often lacks, while its smooth, ready-to-use consistency simplifies preparation.

Before we jump into the recipe here are a few alternatives to consider. Note the alternatives may affect the texture and consistency. Nevertheless I have baked this cake in the vegan version and it was incredible.

• Vegan/Dairy-Free: Swap Nutella for plant-based hazelnut spread and use flax eggs.

• Low-Sugar: Use no-sugar-added hazelnut spread and sweeteners like coconut sugar.

• Gluten-Free: Substitute all-purpose flour with gluten-free blends or almond flour.

• Flavor Enhancements: Add espresso powder, orange zest, or a salted caramel drizzle for a twist.

Whether you keep it traditional or explore these options, Nutella’s decadent taste guarantees a crowd-pleasing dessert.

Chocolate Cake with a Nutella Frosting

Ingredients

Chocolate Cake:

• 1 ¾ cups (220g) all-purpose flour

• 1 ½ cups (300g) granulated sugar

• ¾ cup (65g) unsweetened cocoa powder

• 1 ½ tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 2 large eggs (or flaxseed eggs flaxseed egg from minimalist baker for vegan option)

• 1 cup (240ml) oat milk

• ½ cup (120ml) vegetable oil or melted coconut oil

• 2 tsp vanilla extract

• 1 cup (240ml) hot coffee or boiling water

Chocolate Nutella Frosting:

• ½ cup (120g) Nutella (or vegan chocolate hazelnut spread)

• ¾ cup (90g) unsweetened cocoa powder

• ½ cup (120ml) oat milk (add more as needed)

• 1 cup (230g) unsalted butter, softened (or plant-based butter for vegan option)

• 3 ½ cups (450g) powdered sugar

• 2 tsp vanilla extract

Instructions

Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans or line them with parchment paper.

2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, whisk together the eggs, oat milk, vegetable oil, and vanilla extract.

4. Gradually mix the wet ingredients into the dry ingredients until smooth.

5. Stir in the hot coffee or water (batter will be thin).

6. Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate Nutella Frosting:

1. In a large mixing bowl, beat the softened butter until creamy and smooth.

2. Add the Nutella and cocoa powder, mixing until fully incorporated.

3. Gradually beat in powdered sugar, alternating with oat milk, until the frosting is thick, fluffy, and spreadable.

4. Add vanilla extract and beat for another minute. If the frosting is too thick, add more oat milk, 1 tablespoon at a time.

Assembling the Cake

1. Place one cake layer on a serving plate and spread an even layer of frosting on top.

2. Add the second cake layer and frost the entire cake with the remaining frosting.

3. Optionally, decorate with chocolate shavings, a drizzle of Nutella, or chopped hazelnuts.

Tips

• Add a tablespoon of espresso powder to the frosting for an even deeper chocolate flavor.

• Store the frosted cake in an airtight container at room temperature for 1–2 days or in the refrigerator for up to a week.