This indulgent Ferrero Rocher cake is a luxurious dessert inspired by the beloved chocolate and hazelnut confection. Featuring rich, moist layers of chocolate cake infused with ground hazelnuts, a creamy Nutella filling, and a silky chocolate buttercream, it’s finished with Ferrero Rocher chocolates and a sprinkle of chopped hazelnuts. Perfect for birthdays, holidays, or any special occasion, this cake is a show-stopping centerpiece for chocolate lovers.
Why You’ll Love This Recipe
If you’re a fan of chocolate and hazelnuts, this Ferrero Rocher cake is your dream dessert. The layers are moist and tender, thanks to the buttermilk and oil, while the ground hazelnuts add a deep nutty flavor. The Nutella frosting is smooth, fluffy, and rich without being overly sweet. Topped with elegant Ferrero Rocher candies and a scattering of chopped hazelnuts, this cake not only tastes exquisite—it looks stunning on any dessert table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup hot water
- 1/2 cup finely ground hazelnuts
For the filling and frosting:
- 1 cup heavy cream
- 1 cup Nutella or hazelnut spread
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
For decoration:
- 12 Ferrero Rocher chocolates
- 1/4 cup chopped hazelnuts
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and ground hazelnuts.
- In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry mixture and stir to combine.
- Slowly add the hot water to the batter and mix until smooth and well blended.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes cool, prepare the frosting: In a large mixing bowl, beat the heavy cream, Nutella, powdered sugar, and softened butter until smooth, light, and fluffy.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting over the top.
- Add the second cake layer and frost the top and sides of the entire cake.
- Decorate the top with Ferrero Rocher chocolates and press chopped hazelnuts around the sides or top edge.
- Chill the cake in the refrigerator for 30 minutes before slicing and serving.
Servings and timing
This recipe makes 10 servings.
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 1 hour 45 minutes
Variations
- Nut-Free Version: Replace the ground hazelnuts with additional flour and skip the chopped hazelnuts if serving to those with nut allergies.
- Ganache Drizzle: Add a glossy chocolate ganache drip over the top for an even more decadent presentation.
- Hazelnut Crunch Layer: Add crushed wafer cookies or chopped hazelnuts between the cake layers for added texture.
- Mini Cake: Make smaller, individual versions using 4-inch pans or cupcake tins for personal servings.
- Coffee Infusion: Add a teaspoon of espresso powder to the cake batter to intensify the chocolate flavor.
Storage/Reheating
Storage:
Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor.
Freezing:
You can freeze the unfrosted cake layers for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw completely before frosting.
Reheating:
Not required. This cake is best served at room temperature or slightly chilled.
FAQs
Can I make the cake layers ahead of time?
Yes, the cake layers can be baked a day ahead. Wrap them well and store at room temperature or refrigerate until ready to assemble.
Do I have to use Nutella?
Nutella or any high-quality hazelnut spread works well. Choose one with a smooth texture for easy mixing.
Can I use store-bought frosting?
You can, but homemade Nutella frosting gives the best flavor and texture for this cake.
Can I turn this into cupcakes?
Yes, this recipe makes about 18–20 cupcakes. Bake at 350°F (175°C) for 18–20 minutes.
What’s the best substitute for buttermilk?
Use 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes before using.
How can I make the cake more moist?
Make sure not to overbake and measure ingredients accurately. The buttermilk and oil already help ensure a moist crumb.
What’s the best cocoa powder to use?
Unsweetened natural cocoa powder works well. Dutch-processed cocoa can be used but may slightly change the flavor and rise.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend formulated for baking in place of the all-purpose flour.
How do I get smooth frosting?
Make sure the butter is fully softened and beat the frosting until light and fluffy for the smoothest result.
Can I use milk chocolate instead of dark?
Yes, though it will make the cake slightly sweeter. Adjust the sugar in the frosting if desired.
Conclusion
Ferrero Rocher cake is an elegant, rich, and decadent dessert that celebrates the iconic chocolate and hazelnut flavor combination. With its moist chocolate layers, creamy Nutella frosting, and luxurious toppings, it’s the perfect cake for special occasions or whenever you want to indulge in something truly memorable. Beautiful, delicious, and surprisingly easy to prepare—this cake is sure to impress every time.
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Ferrero Rocher Cake
- Total Time: 1 hour 45 minutes (includes chilling)
- Yield: 10 servings
- Diet: Vegetarian
Description
This Ferrero Rocher Cake is a rich and indulgent dessert layered with moist chocolate cake, hazelnut cream, and a silky Nutella buttercream frosting. Topped with Ferrero Rocher chocolates and chopped hazelnuts, it’s the perfect celebration cake for birthdays, holidays, or any special occasion.
Ingredients
For the Cake:
-
1 1/2 cups all-purpose flour
-
1 cup granulated sugar
-
1/2 cup cocoa powder
-
1 teaspoon baking soda
-
1/2 teaspoon baking powder
-
1/2 teaspoon salt
-
1 cup buttermilk
-
1/2 cup vegetable oil
-
2 large eggs
-
2 teaspoons vanilla extract
-
1/2 cup hot water
-
1/2 cup finely ground hazelnuts
For the Filling & Frosting:
-
1 cup heavy cream
-
1 cup Nutella or hazelnut spread
-
1/2 cup powdered sugar
-
1/2 cup unsalted butter, softened
For Decoration:
-
12 Ferrero Rocher chocolates
-
1/4 cup chopped hazelnuts
Instructions
-
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
-
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
-
In another bowl, combine buttermilk, oil, eggs, and vanilla. Add to dry ingredients and mix until just combined.
-
Stir in hot water gradually, mixing until smooth. Fold in ground hazelnuts.
-
Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
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Cool cakes completely on wire racks.
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Meanwhile, prepare the frosting: Beat heavy cream, Nutella, powdered sugar, and softened butter until smooth and fluffy.
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Frost one cake layer, then top with the second layer and frost the entire cake.
-
Decorate with Ferrero Rocher chocolates and chopped hazelnuts around the edges.
-
Chill for 30 minutes before slicing and serving.
Notes
-
For extra texture, add crushed wafers between layers.
-
Store in the refrigerator for up to 3 days, covered.
-
Bring to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: European, Fusion
