Decadent and Delicious Chocolate Strawberry Nutella Cake
Chocolate Strawberry Nutella Cake – Rich chocolate cake layers with fresh strawberries and Nutella frosting.
Love for Nutella
By now you know my slightly obsessive love for peanut butter. It’s always been my go-to spread, dip, add-on, add-in… you get the point. For decades now, nothing has been able to compete with peanut butter in my mind. That is, until we moved to Switzerland.
Being my first time living abroad, I had no idea my beloved Skippy peanut butter was non-existent. It was heartbreaking, to say the least. I, of course, had my parents ship peanut butter ASAP, but while waiting for it to arrive, I grabbed some Nutella and my love of this hazelnut spread grew and grew. Like peanut butter, I think Nutella goes with just about everything. My favorite indulgence is Nutella on freshly baked white bread! Heaven on earth!
Chocolate Strawberry Nutella Cake
Having already done several peanut butter cakes, a Nutella cake was next in line. For the cake layers, I use my go-to dark chocolate cake. It’s a fool-proof recipe that gets rave reviews in every cake you’ll make with it. I like using dark chocolate because it’s a good balance to all the sweet elements we add to the cake, like the Nutella and the frosting.
I then added a layer of plain Nutella, Nutella frosting and fresh strawberries. This cake is so rich and flavorful!
Other Nut-Flavored Cakes You Might Enjoy
Time Saving Tips
Don’t stress yourself out with making a cake all in one day! I always make my cake layers ahead of time and freeze them. Wrap each layer well in plastic wrap and store the cakes in the freezer. About an hour before you’re ready to frost and decorate, remove the cake layers from the freezer to thaw a bit. You can also make your frosting ahead of time and store it in the fridge. Just make sure to let it get back to room temperature and re-beat it before you frost your cake.
Video Tutorial
Enjoy!
Chocolate Strawberry Nutella Cake
Ingredients
FOR THE CAKE
- 2 cups (240g) all-purpose flour
- 1 3/4 cups (350g) granulated sugar
- 3/4 cup (75g) dark cocoa powder
- 2 teaspoons (12g) baking soda
- 3/4 teaspoon (3g) baking powder
- 1 teaspoon (6g) salt
- 1 cup (242g) buttermilk at room temperature
- 1 cup (240g) hot water
- 1/2 cup (112g) vegetable oil
- 3 large eggs at room temperature
- 1 teaspoon (4.2g) pure vanilla extract
FOR THE BUTTERCREAM
- 4 cups (500g) powdered sugar measured and then sifted
- 1 1/2 cups (340g) unsalted butter slightly cold
- 1 cup (296g) Nutella
- 1 teaspoon (4.2g) pure vanilla extract
- 1/4 teaspoon (1g) hazelnut extract
- 1/4 cup (60g) full fat sour cream
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.
Additional Ingredients
- Nutella
- Strawberries sliced
Instructions
FOR THE CAKE
- Preheat oven to 350 degrees F. Prepare three 8-inch round cake pans (or four 6-inch round cake pans) with nonstick spray, parchment paper and another coat of spray on the parchment. Set aside.
- In bowl of electric mixer, combine all the dry ingredients.
- In a separate bowl, add all remaining wet ingredients and mix briefly. With the mixer on low speed, add the wet ingredients to bowl with dry ingredients and mix with the paddle attachment until combined. Scrape down the sides of the bowl and mix again on low for about 20 seconds.
- Divide batter among cake pans (about 15 to 16 ounces of batter in each 8-inch cake pan or 11 to 12 ounces of batter in each of the four 6-inch cake pans), using a scale to weigh each pan for even layers. Batter will be thin.
- Bake for 18 to 20 minutes. Cakes are done when toothpick comes out with a few moist crumbs on it.
- Cool on wire racks for 15 minutes then gently invert onto racks until cooled completely. Level if needed.
- Can be wrapped in plastic wrap and stored in your freezer for up to a week. For longer storage, wrap the layers in tin foil and place inside a large zip lock bag.
FOR THE BUTTERCREAM
- Combine the butter and Nutella and beat on medium-high speed for 2-3 minutes.
- With the mixer on low speed, add the sifted powdered sugar, a little at a time until incorporated. Beat for another 2-3 minutes.
- Add remaining ingredients and beat for another two minutes, until light and fluffy.
- Use a wooden spoon to beat frosting for a few minutes to get rid of air pockets.
- Best used right away.
ASSEMBLY
- Using chilled cakes, place the first cake layer on a cake plate or stand, right side up.
- Spread about three tablespoons of Nutella across the top of the cake.
- Spread about 1/2-3/4 cup of the Nutella frosting on top of the Nutella. Place strawberry slices on top of the frosting and push down slightly so the strawberries are secure.
- Repeat step #2 and #3 for another layer.
- Place final cake layer on top of the second layer of strawberries, bottom side up.
- Frost the cake with a thin coat of frosting to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
- Continue to decorate with remaining frosting. If the remaining frosting is a little stiff at this point, add another tablespoon of sour cream or heavy cream and beat again for two minutes.
Could you sub the oil with something, maybe butter, in the cake?
I haven’t tried that with this cake, but it’s worth a try.
If i can’t find hazelnut extract at any store where I live, what would you recommend doing with the frosting?
I’ve had this same problem! I googled it and you can sub Torani classic hazelnut syrup 1:1, so I’ve done that for a couple cakes now (including this one) and haven’t felt jipped in the level of hazelnut flavor.
Hi, are wet ingredient amounts correct for the amount of dry ingredients? Making this cake now and batter is very soupy. Thank you!
Yes, it’s a thin batter. Hope you loved it.
This is the best cake I have ever had. Hands down
Hi! Can this be made into cupcakes instead? Any revisions that need to be made aside from the baking time?
No, you don’t need to make any other revisions aside from reducing the bake time.
Hey Courtney,
I’m doing this cake for a kids birthday party and would like to do cupcakes. How do I do that with it being a layered cake recipe? Also, do you think the recipe with be liked by kids?
Thanks!
I’m sure kids will love it. Just make the cupcakes and the frosting to pipe on!
Hi! Made the chocolate chip cookie cake and it was amazing! Huge hit!! Thanks for the tips!
About the Nutella frosting…. I live in Brazil and there is no sour cream here, just regular cream (the sort that you can whip) …. can I use that instead?
Thanks!!!
I made this cake today for a friends birthday! LOVE IT! I made 4 6inch rounds and baked them two at a time. Bake time was 27 minutes for me with 6 inch rounds, 11oz/pan. Your website provides me so much cake inspiration – Thank you!!!
Is there anything I could substitute the sour cream for in the frosting? Thanks
0% greek yogurt.
This cake is delicious!! And the Nutella frosting is to die for. Absolutely perfect.
Thank you so much!
Hi Courtney,
I am so excited to try this cake. I just made your Milk bar birthday cake and Tonight Dough and YUMMM. I am kind of addicted to cake rings now and was wondering if this one could be left in the freezer with a cake ring too? Or are cake rings only used for specific cakes? I just like the look it gives the cake without the decorating because that is just not my specialty. LOL.
Thanks!
The rings are just for the milk bar style cake!
Hi can you share this recipe in grams? I I would love to make this cake
I will add that!
Hi! How long will this cake last in the fridge?
Not long before it dries out. I suggest keeping it wrapped in the freezer. I like to slice mine into individual slices and wrap in saran and keep in the freezer!
Hey!!
Would like to make a half batch
So how many eggs do I take
two
I made your chocolate pretzel cake for my niece wedding reception and it was gone before i could get a slice !!! I had to make it again to taste it…DELICIOUS..
Thank you so much!
Courtney, thank you for sharing your incredible recipes. I made this cake for Mother’s Day and it did not disappoint. And even though I used gluten-free flour, it was probably the moistest cake I have ever eaten. No one could tell it was gluten-free! I have made several of your recipes with gluten-free flour now, and every time they turn out beautifully.
What gluten free flour do you use? I’ve tried a few different kinds and haven’t been successful!
Every year the only thing my mom wants from me is this cake. She’s has claimed it as her perfect birthday cake! So delicious
Love that!
Delicious. A hit! (I couldn’t find hazelnut extract either, so omitted it.) I used the grams measurements. Perfect.
How would I adjust the bake time for a normal sized Bundt cake form? <3
It’s usually double but keep your eye on it.
Loved it 😍