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This Ferrero Rocher layer cake features exceptionally soft, spongy chocolate layers paired with a silky Nutella buttercream and plenty of chopped hazelnuts and Ferrero Rocher chocolates between the layers. The combination of rich chocolate, hazelnut crunch and creamy Nutella is timeless and makes a beautiful showstopping cake for birthdays and celebrations.
Building this cake is fun and straightforward: three tender chocolate sponge layers, a smooth Nutella buttercream, and chopped Ferrero Rocher and toasted hazelnuts tucked between each layer. The result is a moist, flavorful cake with a satisfying crunch in every bite.
Why this recipe works
- Tender chocolate sponge: The batter yields light, moist cake layers that stay soft after baking.
- Ferrero Rocher elements: Chopped Ferrero Rocher and hazelnuts add texture and an authentic Ferrero flavor throughout the cake.
- Silky Nutella buttercream: The buttercream is smooth and rich with a clear Nutella presence, balancing the chocolate sponge perfectly.
Ingredient notes
Below are a few notes on key ingredients to help you get the best results. The full ingredient list and measurements are in the recipe card further down.
- Eggs: Bring to room temperature for 1–2 hours before baking — this helps produce an even, tender crumb.
- Whole milk: Room-temperature whole milk keeps the cake moist and tender. Measure it out and let it warm slightly if it’s cold.
- Boiled water: Use hot water that has cooled slightly; it helps bloom the cocoa for a deeper chocolate flavor and creates a looser, more tender batter.
- Cocoa: A high-quality Dutch-processed or natural cocoa powder will give the best chocolate flavor.
- Instant espresso powder: A small amount intensifies the chocolate flavor without making the cake taste like coffee.
- Nutella: Used in the buttercream for that classic hazelnut-chocolate profile.
- Hazelnuts: Toast briefly in the oven to bring out the flavor, then chop for sprinkling between layers and on top.
- Ferrero Rocher: Chop some for between the layers and reserve a few whole ones or halves to decorate the top.
Overview of the process
Make the three chocolate sponge layers, prepare the Nutella buttercream, toast and chop the hazelnuts, and assemble. The sponges bake quickly, the buttercream comes together in a few minutes, and assembly includes a short chill to set a crumb coat before final smoothing and decorating.
Brief step-by-step
- Bake the sponges: Preheat the oven, line three 20 cm/8 in pans, mix dry ingredients, whisk wet ingredients including hot water, combine gently, divide batter and bake 18–20 minutes, then cool completely.
- Make the buttercream: Beat room-temperature butter with Nutella until smooth, then gradually add sifted powdered sugar and cocoa; add vanilla and milk as needed for consistency.
- Toast hazelnuts: Roast briefly at high heat, cool and chop.
- Assemble: Level the layers, spread buttercream, place chopped Ferrero Rocher and hazelnuts between layers, crumb coat, chill, finish with a final coating of buttercream and decorate with extra hazelnuts and Ferrero Rocher.
Expert baking tips
- Weigh ingredients: Using a kitchen scale gives the most consistent results, especially for flour and sugar.
- Avoid overmixing: Once wet and dry ingredients are combined, do a gentle final fold to keep the batter light and avoid developing gluten.
- Choose light-colored pans: Light aluminum pans reflect heat more evenly and reduce the chance of a dry, overly dark crust compared with dark pans.
FAQ
Yes. You can bake the cake layers and prepare the buttercream a day in advance. Wrap the cooled layers well and refrigerate or freeze; bring to room temperature before assembling. Store the buttercream covered at room temperature or in an airtight container in the fridge, and toast or prepare hazelnuts the day before.
Use a cake tester or toothpick: insert into the center of the cake. If it comes out clean or with a few dry crumbs, the layers are done. If batter sticks, bake a few minutes longer and check again.
Storage
Store the assembled cake in the refrigerator, covered or in an airtight container. It’s best enjoyed within a few days. Bring slices to room temperature before serving for the best texture and flavor.
Other layer cake recipes to try
If you enjoy layered cakes, try Strawberry and Blueberry Layer Cake, Ultimate S’mores Layer Cake, or Strawberry and Lemon Layer Cake. If you make this Ferrero Rocher cake, please leave a star review and tag @juliemarieeats on Instagram — I’d love to see your results.
Ferrero Rocher Cake
40 mins
20 mins
50 mins
Equipment
- 3 × 20 cm (8 in) baking pans
- Stand mixer or hand mixer
- Decorating turntable (optional)
- Offset spatula
Ingredients
Chocolate cake layers
- 180 g boiled water
- 260 g all-purpose flour
- 300 g granulated sugar
- 75 g unsweetened cocoa powder
- 1 tsp instant espresso powder
- ¾ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 180 g whole milk, room temperature
- 110 g vegetable oil (e.g., canola)
- 3 large eggs, room temperature
- 2 tsp vanilla extract
Nutella buttercream & decorations
- 260 g butter, room temperature
- 140 g Nutella
- 620 g powdered sugar
- 40 g cocoa powder
- 1 tbsp vanilla extract
- 4–5 tbsp whole milk, room temperature
- Chopped hazelnuts (to taste)
- 20 Ferrero Rocher (for filling and decoration)
- 25 g hazelnuts, chopped
Instructions
Chocolate cake layers
- Preheat the oven to 175ºC / 350ºF (conventional). Line three 20 cm (8 in) pans with parchment paper.
- Boil water and set aside to cool slightly. In a bowl sift and combine the dry ingredients: flour, sugar, cocoa, espresso powder, baking powder, baking soda and salt.
- In a separate bowl whisk together the milk, oil, eggs, vanilla and the hot water. Mix gently to combine without over-working the eggs.
- Pour the wet ingredients into the dry and stir gently until the batter is smooth and lump-free.
- Divide batter evenly among the three prepared pans and bake 18–20 minutes or until a tester comes out clean. Cool in the pans 5 minutes, then transfer to a rack to cool completely.
Nutella buttercream
- Beat the butter and Nutella together in a stand mixer or with a hand mixer for about 3 minutes on medium-high until smooth. Scrape the bowl and mix another minute.
- Sift the powdered sugar and cocoa. Add the sugar/cocoa, vanilla and milk in three additions, beating until each addition is fully incorporated and the buttercream is silky.
- Scrape the bowl and beat a final minute or two on low to smooth the buttercream.
Assembling
- Toast whole hazelnuts at 200ºC / 390ºF for about 5 minutes, cool, then chop finely.
- Level the tops of the cake layers so they are even.
- Place the first layer on a serving board. Spread 2–3 large scoops of buttercream, then arrange chopped Ferrero Rocher pieces (cut into quarters) and a sprinkle of chopped hazelnuts over the cream.
- Add the second layer and repeat. Add the final layer, apply a thin crumb coat of buttercream and chill in the fridge or freezer for 20 minutes to set.
- Finish with the remaining buttercream, smooth the sides, chill briefly if needed, then decorate with extra chopped hazelnuts and 8 Ferrero Rocher on top.
Notes
This recipe was updated from an earlier version. The previous recipe included a hazelnut praliné — the method is below if you want to make it:
Hazelnut praliné:
100 g skinned hazelnuts + 50 g granulated sugar (make a dry caramel, fold in the hazelnuts, cool and blend until smooth, then fold in some chopped hazelnuts).
Nutrition
Let us know how it turned out by leaving a comment or review on the recipe card.