This rockstar Ferrero Rocher Cake is three rich, moist, and chocolatey layers cradled by fluffy Nutella buttercream. The added crunch from crushed Ferrero Rocher candies takes it to standing ovation territory.
Three Layers of Chocolate-Hazelnut Indulgence!
Moist chocolate cake with Nutella frosting and crushed Ferrero Rocher candies make this dessert extra-decadent. If you’re like me, you’ll take any excuse to grab some Nutella for your next shopping trip. Use some of it to make a Nutella Cheesecake so you don’t eat the whole jar (guilty).
This dessert starts with my favorite recipe for an irresistible chocolate layer cake. Coffee brings out its deep chocolatey flavor and sour cream adds moisture to make its crumb soft and tender.
Once cooled, slather the chocolate cake with a fluffy buttercream made from Nutella hazelnut spread. This buttercream is similar to my peanut butter frosting, and honestly, you can just eat it with a spoon. Between each layer of chocolate cake and buttercream, there’s some crunch from crushed Ferrero Rocher candies.
Between the flavors and the different layers of texture, this is one cake you won’t want to miss!
What Is Ferrero Rocher Cake Made of?
Here’s what you’ll need to have on hand for this easy chocolate cake. Be sure to scroll down to the bottom of the post for the recipe card for a full list of ingredients.
For the Cake:
- Sour cream – Gives this cake the best texture and moistness. Sub with plain or Greek yogurt.
- Cocoa powder – A natural, unsweetened cocoa powder works best.
- Espresso powder – Optional but enhances the chocolate flavor. Fine ground coffee works too.
- Coffee – Hot brewed coffee bring out the chocolate flavor and blooms the cocoa. Regular or decaf is fine and milk is the best alternative if you don’t want to use coffee.
For the Frosting:
- Unsalted butter – Stars with cold butter, which allows you to control the frosting’s consistency.
- Nutella hazelnut spread
- Heavy whipping cream – Can substitute milk.
For the Garnish:
- Ferrero Rocher candies – You will need 24 candies. Most of them will go inside the cake, and a few on top for garnish. While technically optional, I can’t lie to you guys, their crunch and texture make this cake extra special, and without it, it would just but a Nutella Chocolate cake.
How to Make Ferrero Rocher Cake
Once you’ve gathered your ingredients, it’s time to bake a Ferrero Rocher cake of your very own. Read through the steps and have fun with it!
Make the Cake:
- Prep oven and pans. Preheat the oven to 350°F. Prepare three 8-inch round baking pans, lining the bottoms with parchment paper and greasing the sides will help to easily release the baked layers.
- Combine the wet ingredients. First combine the sugar, vegetable oil, eggs, and vanilla extract and beat on medium speed until well incorporated. Next, mix in the sour cream until well combined.
- Sift together the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- Incorporate batters and add the coffee. Alternate adding half the dry ingredients and half of the coffee to the wet batter, mixing each time just until combined. Be sure to generously stir with a spatula.
- Divide the batter evenly. Approximately 1 2/3 cups of batter per pan.
- Bake and Cool. Cake layers will bake for approximately 20-24 minutes or until a toothpick inserted into the center of the cake comes out cleanly. Cool completely before frosting.
Whip Up the Frosting:
1. Whip the butter. Cut the butter into 1 tablespoon-sized pieces to allow the mixer to easily beat the butter, and whip using the paddle attachment for about 3-4 minutes, scraping down the bowl occasionally, until the butter is whipped and fluffy.
2. Add in the Nutella. Next, add the Nutella to the butter and beat together until well combined.
3. Add the powdered sugar and liquid ingredients: Alternate adding 2-3 cups of powdered sugar with the vanilla extract and heavy cream. Make sure powdered sugar is well combined. Beat for 2-3 minutes before adding additional powdered sugar for the smoothest consistency.
4. Additional mixing time: Once all the ingredients have been added, beat for another couple of minutes until it’s fluffy and smooth. If the frosting is too thick, add an additional tablespoon of heavy whipping cream.
How to Assemble the Cake:
1. Level off the cake layers. If you have any domes on the cake, remove them with a serrated knife or cake leveler. Place a dollop of the frosting on your cake board and place the bottom layer of cake over that.
2. Pipe the first layer. Add 2 cups of the frosting in a large piping bag fitted with a large open round tip or simply cut off the end of the piping bag. Pipe in circles working outside edge to the middle. Spread evenly with an offset spatula.
3. Add the candy. Finely Chop 8 Ferrero Rocher candies and spread over the frosting, gently pressing into the cake. Then add a bit of the frosting over the top of the candies using your piping bag to give the next layer something to adhere to.
4. Add remaining layers. Add the second layer of cake, repeating the same process to frost, and add 8 more chopped candies. Place the third layer of cake on top. Flip so it is inverted: the bottom of the cake layer is now the top.
5. Add crumb coating. Fill in any gaps in between the layers using any remaining frosting in the piping bag. Wipe away the excess frosting using an offset spatula. Then use that to refrost any bare spots on the outside of the cake, leaving just enough frosting to coat the outside. (Side note: do not mix your crumb-coating frosting back into your main bowl of icing as it usually has cake debris in it!)
6. Chill and decorate. Refrigerate for 15-20 minutes to allow the crumb coat to set. Separate out 1 ¼ cups of the frosting for decorating the top and set aside. Cover the cake’s sides using the remaining frosting. Start to pipe around the outside edge of the cake working your way up from the bottom to the top. Gently smooth with an offset spatula, and then use the spatula to make swirls on the sides of the cake if desired.
7. Decorate and garnish. I used a large open star tip (Ateco 846) and cut the remaining Ferrero Rocher candies in half.
Common Questions About Ferrero Rocher Candy
This Ferrero Rocher cake is made with Ferrero Rocher candies. Here are some common questions readers have about them:
Ferrero Rocher candies are available in Ferrero Rocher, Raffaello, and Ferrero Rondnoir varieties.
Ferrero Rocher are covered in milk chocolate with Nutella surrounding a whole hazelnut and a crispy wafer. This is what I used for this cake. Raffaello candies are made with almonds and coconut. A Ferrero Rondnoir is covered in dark chocolate, with a crisp wafer surrounding Nutella and dark chocolate at its center.
Yes! Ferrero Rocher candy has Nutella inside.
The crunch comes from a crisp wafer and a whole toasted hazelnut.
Can I Make This as Cupcakes?
Yes, this will make 24 cupcakes, but you won’t need quite as much frosting. I would cut the frosting recipe in half, and then use the candies as a garnish. Bake the cupcakes for 14-16 minutes in a 350°F oven.
How to Store a Finished Cake
You have created a masterpiece. Here’s how to store it until you’re ready for seconds.
- Room Temperature: Once frosted, this cake can be stored in an airtight container on your countertop for 3-4 days.
- Refrigerator: If you live in a hot and humid environment I recommend refrigerating this cake. Can be kept in the fridge for up to a week. It is best served at room temperature.
- Freezer: I do not prefer freezing the cake once frosted. Wrapped tightly in plastic, the cake’s layers can be frozen for 3 months.
More Gorgeous Cake Recipes
If you are always ready for decadent chocolate cake, here are a few other favorites.
Print
Ferrero Rocher Cake Recipe
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10-12 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Ferrero Rocher Cake is three moist chocolate layers topped with fluffy Nutella buttercream and crushed Ferrero Rocher candies
Ingredients
For the cake:
- 1 ½ cups (285g) granulated sugar
- ½ cup (118ml) vegetable oil
- 3 large eggs
- 1 tablespoon (15ml) pure vanilla extract
- ½ cup (118ml) sour cream (or plain/Greek yogurt)
- 2 cups(280g) all-purpose flour, sifted
- ½ cup (55 g) natural unsweetened cocoa powder, sifted
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (355ml) hot brewed coffee
For the frosting:
- 2 cups (454g) unsalted butter, cold
- 13 oz (371g) jar or 1 heaping cup Nutella hazelnut spread
- 7 cups (911-1041g) powdered sugar
- 3 tablespoons (45ml) heavy whipping cream or milk
- 1 tablespoon (15ml) pure vanilla extract
- Pinch of salt (optional)
For the garnish:
- 24 Ferrero Rocher candies
Instructions
Make the cake:
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare the bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. To the batter, alternate adding half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.
Make the frosting:
- Cut the butter into 1 tablespoon size pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the Nutella until well mixed.
- Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.
- Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time. Add a pinch of salt if needed to cut the sweetness.
Assemble the cake:
- Level off the cake layer by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
- Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula.
- Chop 8 Ferrero Rocher candies into small pieces and spread over the frosting, gently pressing into the frosting. Spread a very thin layer of frosting over top, just enough to give the next layer of cake something to grip onto. Add the second layer of cake and add the remaining frosting and 8 more chopped candies. Place the third layer of cake on top, inverted so the bottom of the cake layer is now the top.
- Use the piping bag to fill in any gaps between the layers and to create a rough crumb coat. Using an offset spatula, wipe away the excess frosting, leaving just enough to coat the outside of the cake. Refrigerate for 15-20 minutes.
- Separate out 1 ¼ cups of frosting to decorate with, set aside. Use the remaining frosting to decorate the sides. Fill a large piping bag, cut off the edge of the bag and pipe around the outside edge of the cake, working from the bottom up. Gently smooth with an offset spatula, and then use the spatula to make swirls on the sides of the cake if desired. Decorate with a large open star tip (I used Ateco 846) and garnish with remaining Ferrero Rocher candies.
Equipment
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Notes
Ingredient Substitutions:
- Sour cream can be substituted with Greek or Plain yogurt but it adds moisture and texture to the cake, so don’t skip it.
- Brewed coffee: If you have to, you can substitute it with milk.
Storage:
- Room Temperature: Once frosted, this cake can be stored in an airtight container on your countertop for 3-4 days. Refrigerate if you live in a hot and humid environment. Can be kept in the fridge in an airtight container for up to a week. It is best served at room temperature.
- Freezer: I do not prefer freezing the cake once frosted. Wrapped tightly in plastic, the cake’s layers can be frozen for 3 months.
