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

PEANUT BUTTER DREAM CAKE

CHOCOLATE PEANUT BUTTER CAKE

PISTACHIO CAKE 

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

5 from 19 votes

Rich chocolate cake layers with fresh strawberries and Nutella frosting.

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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 ½ 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 1/2-¾ 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.

Course: Dessert

Cuisine: Cake

Keyword: Chocolate Strawberry Nutella Cake