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This Ferrero Rocher cake is a soft, spongy chocolate layer cake filled with Nutella buttercream, chopped hazelnuts and plenty of Ferrero Rocher chocolates. The moist chocolate layers are tender and airy, balanced by a silky Nutella buttercream and crunchy hazelnut pieces. It’s an elegant and indulgent cake that works perfectly for birthdays or any special occasion.
Making this cake is fun and rewarding. Each bite offers a clear Ferrero Rocher identity: rich chocolate sponge, Nutella buttercream, chopped hazelnuts and whole chocolates used between the layers and as a finishing touch on top.
This cake is a real showstopper and a great choice for celebrations, gatherings and any time you want a memorable dessert.
For other layered cakes, consider Strawberry and Blueberry Layer Cake, Ultimate S’mores Layer Cake, or Strawberry and Lemon Layer Cake.
WHY THIS RECIPE WORKS
- Chocolate sponge: The cake layers are simple to prepare and bake up very soft and tender.
- Ferrero Rocher elements: Chopped Ferrero Rocher pieces and whole chocolates provide the signature flavor and texture throughout the cake and as a decoration.
- Nutella buttercream: A smooth, creamy buttercream layered with Nutella gives an intense hazelnut-chocolate flavor and great spreadability for decorating.
INGREDIENT NOTES
A few ingredient notes and tips to help the cake turn out perfectly. The full ingredient list is provided in the recipe card below.
- Eggs: Bring eggs to room temperature for 1–2 hours before baking for better volume and even mixing.
- Whole milk: Room-temperature whole milk produces a tender crumb. Let it warm to room temperature before use.
- Boiled water: Boiled water is used in the batter. Boil, then set aside to cool slightly while you mix the other ingredients.
- Cocoa powder: Use a high-quality Dutch-processed cocoa for the best chocolate flavor.
- Instant espresso powder: A small amount of instant espresso intensifies the chocolate flavor without adding coffee taste.
- Nutella: Used in the buttercream for a distinct hazelnut-chocolate taste.
- Ferrero Rocher: Used inside the layers and as decoration on top of the cake.
- Hazelnuts: Toast briefly to release oils and flavor, then chop for texture in the filling and decoration.
STEP BY STEP INSTRUCTIONS – CHOCOLATE CAKE LAYERS
To make this cake you will need a mixer (stand mixer with paddle or a hand mixer) and three 20 cm (8 in) round cake pans lined with parchment paper. Preheat the oven to 175ºC / 350ºF (conventional).
Prepare three 20 cm cake pans by greasing and lining the bottoms with parchment paper.
STEP 1: Boil water and measure 180 g. Let it cool slightly while you prepare other ingredients.
STEP 2: In a bowl, sift and whisk together the dry ingredients until combined (flour, sugar, cocoa, instant espresso powder, baking powder, baking soda, salt).
STEP 3: In a separate bowl, whisk the wet ingredients together: room-temperature milk, vegetable oil, eggs, vanilla and the hot water. Combine gently so the eggs do not overmix.
STEP 4: Gradually pour the wet mixture into the dry ingredients and stir until smooth and lump-free.
STEP 5: Divide the batter evenly among the three prepared pans and bake 18–20 minutes, or until a cake tester comes out clean. Cool on a wire rack, remove from pans after 5 minutes, then cool completely before assembling.
STEP BY STEP INSTRUCTIONS – NUTELLA BUTTERCREAM
STEP 1: In a mixer bowl, beat room-temperature butter and Nutella together for 3 minutes on medium-high speed. Scrape down the bowl and mix another minute until smooth.
STEP 2: Sift powdered sugar and cocoa. Add the sifted sugar and cocoa, vanilla and milk in three additions, whipping until each addition is fully incorporated and the buttercream is smooth.
STEP 3: Scrape down the bowl and give the buttercream a final mix for about 3 minutes on low speed to ensure a silky texture.
STEP BY STEP INSTRUCTIONS – ASSEMBLING
STEP 1: Toast whole hazelnuts in a 200ºC / 390ºF oven for 5 minutes. Allow to cool, then chop finely. Trim the tops of the cake layers for even height.
STEP 2: Place the first cake layer on a serving plate or cake board. If available, place on a turntable for easier decorating.
STEP 3: Spread 2–3 large scoops of Nutella buttercream over the layer. Quarter six Ferrero Rocher chocolates and arrange them on the buttercream, then sprinkle with chopped hazelnuts.
STEP 4: Repeat with the next layer. Add the final sponge and apply a thin crumb coat of buttercream. Chill in the refrigerator or freezer for 20 minutes to set.
STEP 5: Apply the remaining buttercream evenly and smooth the sides. Return to the freezer for 10 minutes to firm up.
STEP 6: Finish by sprinkling additional chopped hazelnuts and arranging whole Ferrero Rocher chocolates (about 8) on top for decoration.
EXPERT BAKING TIPS
- Use a kitchen scale: Weighing ingredients in grams provides more consistent results than volume measurements.
- Avoid overmixing: Fold gently at the end to ensure any remaining dry ingredients are incorporated without developing gluten.
- Choose light-colored pans: Aluminum or light pans reflect heat and bake more evenly; dark pans can create a darker crust and drier edges.
FAQ
Yes. You can bake and freeze the cake layers, then defrost one hour before assembling. Make the buttercream and store at room temperature covered, and keep toasted chopped hazelnuts refrigerated until assembly.
Insert a cake tester or toothpick into the center; when it comes out clean or with a few dry crumbs, the layer is done.
STORAGE
Store the assembled cake in an airtight container in the refrigerator. It is best eaten within a few days for optimal freshness and texture.
Other Layer Cake Recipes To Try
If you enjoyed this recipe, try other layered cakes like Strawberry and Blueberry Layer Cake, Ultimate S’mores Layer Cake, or Strawberry and Lemon Layer Cake. If you made this Ferrero Rocher cake, please leave a review and share your photos on social media tagging the recipe source if you wish.
Ferrero Rocher Cake
Equipment
- 3 x 20 cm (8 in) baking pans, lined with parchment
- Stand mixer or hand mixer
- 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 teaspoon instant espresso powder
- ¾ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 180 g whole milk, room temperature
- 110 g vegetable oil (e.g. canola)
- 3 large eggs, room temperature
- 2 teaspoon vanilla extract
NUTELLA BUTTERCREAM & FINISHING
- 260 g butter, room temperature
- 140 g Nutella
- 620 g powdered sugar
- 40 g cacao powder
- 1 tablespoon vanilla extract
- 4–5 tablespoon whole milk, room temperature
- Chopped hazelnuts (to taste)
- 20 Ferrero Rocher
- 25 g hazelnuts, chopped (for filling and decoration)
Instructions
CHOCOLATE CAKE LAYERS
- Preheat the oven to 175ºC/350ºF. Grease and line three 20 cm pans with parchment paper.
- Boil 180 g water and let it cool slightly.
- Sift and whisk the dry ingredients together: flour, sugar, cocoa, espresso powder, baking powder, baking soda and salt.
- Whisk the wet ingredients: milk, oil, eggs, vanilla and the hot water. Combine gently.
- Fold wet into dry until batter is smooth. Divide between pans and bake 18–20 minutes until a tester comes out clean. Cool completely.
NUTELLA BUTTERCREAM
- Beat butter and Nutella for 3 minutes until smooth. Scrape the bowl and mix 1 more minute.
- Sift powdered sugar and cocoa. Add them in three parts with vanilla and milk, whipping until smooth each time.
- Finish by mixing on low for 2–3 minutes for a silky, spreadable buttercream.
ASSEMBLING
- Toast the hazelnuts for 5 minutes at 200ºC / 390ºF, let cool and chop finely.
- Level the cake layers. Place the first layer on a board, spread buttercream, arrange quartered Ferrero Rocher and sprinkle chopped hazelnuts.
- Repeat for the second layer, add the top layer, apply a thin crumb coat and chill 20 minutes.
- Apply the final coat of buttercream, smooth the sides, chill briefly and decorate with more chopped hazelnuts and whole Ferrero Rocher.
Notes
This recipe was updated from an earlier version that included a hazelnut praliné. If you wish to make praliné separately, toast hazelnuts, caramelize sugar, combine and blend to a smooth paste, then fold in some chopped nuts to add texture.