Nutella Cake
This moist chocolate cake is topped with a Nutella cream cheese frosting and raspberries for a delicious cake that's almost too pretty to eat!
Servings: 8 servings
Calories: 909kcal
Ingredients
Cake
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 cup Nutella
- 2 cups sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 cup boiling water
- 1 tsp vanilla extract
Nutella Cream Cheese Frosting
- 1 stick unsalted butter
- 8 ounces cream cheese
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 4 tbsp Nutella
- 2 tbsp milk
- 3 cups powdered sugar
For decorating
- 1 cup fresh raspberries
- 2 cans chocolate hazelnut pirouettes
Instructions
- Preheat oven to 350 degrees F
- Butter and flour two 9" cake pans
- Sift the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt, set aside.
- In a separate bowl, combine the eggs, Nutella, vegetable oil, milk, sugar, and vanilla extract.
- Mix the flour mixture and egg mixture until well incorporated then pour in the boiling water slowly while mixing
- Divide the batter evenly between the prepared pans and tap pans on the counter to get rid of any air bubbles
- Bake the cakes for about 28-30 minutes or until fully cooked through
- Allow the cakes to completely cool
- To make the frosting, mix the unsalted butter until smooth then add the cocoa powder, powdered sugar, cream cheese, Nutella, milk, and vanilla extract.
- Mix on medium-high speed for about 3-4 minutes or until nice and fluffy.
- Frost the cooled cakes with the Nutella frosting, raspberries, chocolate hazelnut pirouettes, if desired and enjoy!
Nutrition
Serving: 8g | Calories: 909kcal | Carbohydrates: 145g | Protein: 10g | Fat: 35g | Saturated Fat: 26g | Cholesterol: 75mg | Sodium: 664mg | Potassium: 516mg | Fiber: 5g | Sugar: 112g | Vitamin A: 490IU | Calcium: 174mg | Iron: 4.4mg