Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (312 g) all-purpose flour
- 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
- 1 cup (226 g) unsalted butter, room temp
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temp
- 1 cup (240 ml) whole milk, room temp
- 2 1/2 tsp pure vanilla extract
- About 2 cups (560 g) Nutella, divided (swirl, buttercream, ganache)
- 3 1/2 cups (420 g) powdered sugar
- 3/4–1 cup (180–240 ml) heavy cream (for frosting and ganache)
- 1/4 cup (43 g) semisweet chocolate chips (optional, for ganache)
- 3/4 cup (90 g) toasted hazelnuts, chopped
Do This
- 1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
- 2. Whisk flour, baking powder, baking soda, and salt. Cream butter and sugar; beat in eggs and vanilla. Mix in dry ingredients alternately with milk.
- 3. Spread batter into pans. Warm 1 cup Nutella with 2–3 tbsp milk until pourable; dollop over batter and swirl with a knife. Bake 25–30 minutes; cool completely.
- 4. Beat 1 cup butter and 1/2 cup Nutella. Add powdered sugar, 3–4 tbsp cream, vanilla, and salt to make Nutella buttercream.
- 5. Level cakes if needed. Fill and frost with Nutella buttercream; chill 20 minutes to set.
- 6. Warm 1/2 cup cream; pour over 1/2 cup Nutella and chocolate chips. Stir smooth; cool until thick but still pourable.
- 7. Pour ganache over chilled cake, letting it drip down sides. Top with chopped toasted hazelnuts. Slice and serve.
Why You’ll Love This Recipe
- It is packed with Nutella in every layer: swirled into the cake, whipped into the frosting, and finished with a glossy ganache.
- The vanilla cake is soft and tender but sturdy enough to hold generous layers of frosting and ganache.
- Toasted hazelnuts on top add the perfect crunch and deepen the chocolate-hazelnut flavor.
- Despite its show-stopping look, the recipe uses simple, accessible techniques suitable for home bakers.
Grocery List
- Produce: None required (optional: fresh berries for serving).
- Dairy: Unsalted butter, whole milk, heavy cream, large eggs.
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, pure vanilla extract, Nutella (or similar chocolate-hazelnut spread), semisweet chocolate chips (optional), hazelnuts.
Full Ingredients
For the Nutella Swirl Vanilla Cake
- 2 1/2 cups (312 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup (240 ml) whole milk, at room temperature
- 1 cup (280 g) Nutella, slightly warmed
- 2–3 tbsp whole milk (to loosen the Nutella for swirling)
For the Nutella Buttercream Frosting
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1/2 cup (140 g) Nutella
- 3 1/2 cups (420 g) powdered sugar, sifted
- 3–4 tbsp heavy cream or whole milk, plus more as needed
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp fine sea salt (or to taste)
For the Nutella Ganache Topping
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (150 g) Nutella
- 1/4 cup (43 g) semisweet chocolate chips or chopped chocolate (optional, for a deeper chocolate flavor)
For the Topping
- 3/4 cup (90 g) hazelnuts, toasted and roughly chopped
- Optional: chocolate curls or shavings, or a pinch of flaky sea salt for garnish
Step-by-Step Instructions
Step 1: Prepare your pans and oven
Preheat your oven to 350°F (175°C) with a rack in the center position. Lightly grease two 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottoms with rounds of parchment paper and grease the parchment as well. This prevents the sticky Nutella swirl from adhering to the pan.
Dust the sides of each pan with a little flour, tapping out any excess. Set the pans aside while you make the batter.
Step 2: Mix the dry and wet ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy and noticeably paler in color. Scrape down the sides as needed.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions (dry–milk–dry–milk–dry). Begin and end with the dry ingredients. Mix just until combined and no dry streaks remain. Do not overmix, or the cake may become dense.
Step 3: Create the Nutella swirl and bake the cakes
Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
In a small microwave-safe bowl, combine the 1 cup (280 g) Nutella with 2–3 tbsp milk. Warm in short 10–15 second bursts, stirring in between, until the mixture is smooth, slightly runny, and spoonable (not hot). The consistency should be similar to thick chocolate sauce.
Spoon the loosened Nutella over the batter in each pan in small dollops. Use a butter knife or skewer to gently swirl the Nutella into the batter with figure-eight motions. Try to keep the swirls distinct rather than fully mixing the Nutella in; a few passes are enough.
Bake for 25–30 minutes, or until the cakes are lightly golden at the edges, the centers spring back when gently pressed, and a toothpick inserted into the center (avoiding a heavy Nutella pocket) comes out clean or with a few moist crumbs.
Remove the pans from the oven and set on wire racks. Cool in the pans for 10–15 minutes, then carefully turn the cakes out onto the racks, peel off the parchment, and let them cool completely to room temperature before frosting.
Step 4: Make the Nutella buttercream frosting
Once the cakes are fully cool, prepare the frosting. In a large bowl, beat the softened butter on medium-high speed for 2–3 minutes until creamy and slightly lightened.
Add the Nutella and beat again until fully combined and fluffy, about 1–2 minutes. Scrape down the sides of the bowl.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed after each addition to avoid a sugar cloud. When the mixture becomes thick and stiff, add 3 tbsp of heavy cream or milk, the vanilla extract, and the salt. Increase the speed to medium-high and beat for another 2–3 minutes until the frosting is smooth, light, and spreadable.
If the frosting is too thick, add more cream or milk, 1 tsp at a time, until you reach a silky, spreadable consistency. If too thin, beat in a little more powdered sugar.
Step 5: Assemble and crumb-coat the cake
Place one cake layer on a serving plate or cake stand, top side up. If the cakes are domed, gently level the tops with a serrated knife for a flatter, more stable surface.
Spread about 3/4–1 cup of Nutella buttercream over the first layer, smoothing it to the edges with an offset spatula. Place the second cake layer on top, bottom side up (this gives you a nice flat top).
Apply a thin layer of frosting over the top and sides of the cake to create a crumb coat. This layer does not need to be perfect; its job is to trap crumbs. Chill the cake in the refrigerator for 20–30 minutes until the frosting is firm to the touch.
Once set, apply a second, thicker layer of frosting over the top and sides of the cake, smoothing it as desired. You can keep the sides smooth or create rustic swoops with your spatula. Return the cake to the fridge while you make the ganache.
Step 6: Make the Nutella ganache
In a small saucepan or microwave-safe bowl, gently heat the heavy cream until it is steaming and just starting to bubble around the edges (do not let it boil vigorously).
Place the Nutella and chocolate chips (if using) in a medium heatproof bowl. Pour the hot cream over them and let sit for 2–3 minutes to soften.
Whisk slowly from the center outward until the mixture is completely smooth, glossy, and well combined. If any bits of chocolate remain, warm the bowl in the microwave for 5–10 seconds and whisk again.
Let the ganache cool at room temperature for 10–20 minutes, stirring occasionally, until it thickens slightly but is still pourable. It should coat a spoon but drip off in a thick ribbon.
Step 7: Glaze, garnish, and serve
Remove the frosted cake from the refrigerator. Pour the cooled Nutella ganache onto the center of the cake, gently nudging it toward the edges with an offset spatula so it slowly drips down the sides in pretty drips. Work gradually so you can control the flow.
Immediately sprinkle the top with the chopped toasted hazelnuts, pressing very lightly so they adhere to the ganache. Add optional chocolate curls or a pinch of flaky sea salt if desired.
Let the cake sit at room temperature for about 20–30 minutes to allow the ganache to set slightly. Slice with a sharp knife, wiping the blade between cuts for the cleanest layers. Serve at room temperature for the best texture and flavor.
Pro Tips
- Warm the Nutella gently: For both the swirl and the ganache, warm the Nutella just enough to make it fluid and easy to mix, but not hot. Overheating can make it grainy.
- Measure flour accurately: Use the spoon-and-level method (spoon flour into the cup, then level with a knife) or weigh it in grams. Too much flour can make the cake dry and heavy.
- Room temperature ingredients: Room temperature butter, eggs, and milk blend together more evenly, helping the cake rise nicely and stay tender.
- Do not over-swir l: A few gentle figure-eight motions are enough. Over-swirl and you will lose those distinct ribbons of Nutella.
- Perfect ganache drip: Test the ganache consistency on the side of a chilled bowl or a spare piece of cake. If it runs straight down, it is too warm; if it barely moves, warm it for a few seconds.
Variations
- Chocolate Nutella Swirl Cake: Replace 1/2 cup (62 g) of the flour with unsweetened cocoa powder for a deeper chocolate base. Sift the cocoa with the dry ingredients and proceed as directed.
- Nutella Swirl Sheet Cake: Bake the batter in a greased and lined 9 x 13-inch (23 x 33 cm) pan for about 30–35 minutes. Frost the cooled cake with Nutella buttercream and drizzle with ganache; sprinkle hazelnuts over the top.
- Nutella Swirl Cupcakes: Divide the batter among 24 lined cupcake wells, swirl in small dollops of loosened Nutella, and bake 18–20 minutes. Top with piped Nutella buttercream and a spoonful of ganache plus a few chopped hazelnuts.
Storage & Make-Ahead
The assembled cake keeps well, covered, at cool room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let slices sit at room temperature for 30–45 minutes before serving so the buttercream and ganache soften.
To make ahead, you can bake the cake layers up to 2 days in advance. Once cooled, wrap each layer tightly in plastic wrap and store at room temperature, or freeze for up to 2 months (thaw in the fridge overnight, then bring to room temperature before frosting).
The Nutella buttercream can be made up to 3 days ahead and refrigerated in an airtight container. Bring to room temperature and re-whip briefly before using. Ganache is best made shortly before glazing the cake, but it can be kept in the fridge for up to 3 days; gently rewarm and stir until smooth.
Nutrition (per serving)
Approximate values per slice (1/12 of the cake): about 650 calories, 9 g protein, 72 g carbohydrates, 34 g fat, 19 g saturated fat, 260 mg sodium, 1–2 g fiber, 54 g sugars. These numbers are estimates and will vary based on the specific brands and exact amounts you use.
