The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Ferrero Rocher Cake: A Choco-Hazelnut Fantasy Worth Every Calorie
Ferrero Rocher isn’t just a treat—it’s a moment. You unwrap that little gold ball and suddenly you’re royalty, even if you’re halfway through your Netflix queue in yesterday’s pajamas.
It’s smooth, rich, nutty, and that crisp shell? Ugh, it gets me every time. It’s like chocolate armor around a hazelnut heart. What’s not to love?
So of course I had to take that experience and blow it up into a full-blown cake. I’m talking multiple layers of moist chocolate sponge, fluffy Nutella buttercream, and the crunchiest hazelnut-wafer filling.
This cake isn’t just a dessert—it’s an edible love letter to one of the fanciest treats on the candy shelf. And I’m here to help you make it in your own kitchen, step by step.
This Ferrero Rocher Cake takes everything you love about those little golden orbs and amplifies it into layers of indulgent chocolate sponge, silky Nutella buttercream, and crunch that bites back.
It’s rich, it’s dramatic, and it’s your next showstopper dessert. Got your apron on? Good—because this glow-up is about to happen in your kitchen.
Recipe Snapshot
| Category | Details |
| Yield | 12 servings |
| Serving Size | 1 slice |
| Prep Time | 45 minutes |
| Bake Time | 30 minutes |
| Total Time | 2 hours (includes cooling) |
| Calories per Serving | ~620 |
| Primary Cooking Method | Baking |
| Cooling Time | 30 minutes |
| Occasion | Celebrations, Birthdays, Holidays |
| Diet Type | Vegetarian |
Calories are approximate and may vary depending on exact ingredients used.
Ferrero Rocher Cake
Course: DessertCuisine: French-inspiredDifficulty: ModerateServings
1
slicePrep time
45
minutesBake Time
30
minutesCalories
620
kcalImagine your favorite golden-wrapped candy bar, but in cake form. That’s what we’re working with here. This Ferrero Rocher Cake is all things rich, nutty, creamy, and crunchy—basically, dessert royalty.
The chocolate cake layers are moist, the Nutella frosting is downright luxurious, and the hazelnut crunch? Oh, it brings the drama. It’s everything a Ferrero Rocher fan dreams about, only bigger and more shareable (if you must share).
Ingredients
- For the Chocolate Cake
2 cups (250g) all-purpose flour
1 ¾ cups (350g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup (240ml) buttermilk, room temperature
½ cup (120ml) vegetable oil
2 large eggs, room temperature
2 tsp vanilla extract
1 cup (240ml) hot water or coffee
- For the Nutella Buttercream
1 cup (230g) unsalted butter, softened
¾ cup (180g) Nutella
3–4 cups (375–500g) powdered sugar, sifted
2–3 tbsp heavy cream or milk
½ tsp salt
- For the Hazelnut Crunch Filling
1 ½ cups (180g) toasted hazelnuts, chopped
1 cup (175g) crushed wafer cookies
½ cup (120g) Nutella (for spreading)
- For Decorating
8–10 Ferrero Rocher candies
Extra chopped hazelnuts and wafer bits
Chocolate ganache (optional)
Directions
- Prepare the Cake Pans and Oven
Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or non-stick spray, line the bottoms with parchment paper, and dust the sides with cocoa powder. - Mix Dry Ingredients
In a large mixing bowl, sift and whisk together 2 cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 ¾ cups of granulated sugar, 2 teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon of salt. - Mix Wet Ingredients
In a separate bowl, combine 1 cup of buttermilk, ½ cup of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract. Whisk until smooth. - Combine Batter
Add the wet ingredients to the dry mixture. Stir or mix on low speed until just combined. Slowly pour in 1 cup of hot water or coffee while mixing on low. The batter will be thin. - Bake the Cakes
Divide the batter evenly among the pans. Bake for 30–35 minutes or until a toothpick inserted comes out with moist crumbs. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. - Make the Nutella Buttercream
Beat 1 cup of softened unsalted butter until light. Add ¾ cup Nutella and mix until smooth. Gradually beat in 3–4 cups of sifted powdered sugar. Add 2–3 tablespoons of heavy cream or milk to adjust consistency. Stir in ½ teaspoon salt. - Prepare Hazelnut Crunch Filling
Chop 1½ cups of toasted hazelnuts. In a bowl, combine them with 1 cup crushed wafer cookies. This is your crunch layer. - Assemble the Cake
Place the first cake layer on a board. Spread 2 tablespoons of Nutella. Sprinkle hazelnut-wafer mix. Add a layer of Nutella buttercream. Repeat for the second layer. Top with the final cake layer. - Crumb Coat
Apply a thin layer of buttercream over the entire cake to lock in crumbs. Chill for 30 minutes. - Final Frosting and Decorations
Frost with remaining buttercream. Smooth it out. Top with Ferrero Rocher candies, chopped hazelnuts, and optional ganache drip for flair.
Extra Tips
- Use a serrated knife to level your cake layers for a professional finish.
- Toast the hazelnuts yourself for a deeper, nuttier flavor.
- Don’t skip the crushed wafers—they add the perfect crispy texture.
- For the smoothest ganache drip, let it cool slightly before pouring.
- If piping decorations, chill the buttercream slightly to hold its shape better.
Equipment List
- Three 8-inch round cake pans
- Electric mixer (stand or hand)
- Mixing bowls
- Measuring cups and spoons
- Offset spatula
- Bench scraper or cake smoother
- Cooling rack
- Parchment paper
- Serrated knife (for leveling)
Make-Ahead Tips
- Bake the cake layers 1–2 days ahead; wrap them tightly in plastic wrap and store at room temp.
- Make the Nutella buttercream up to 5 days in advance; store in the fridge and bring to room temp before using.
- Fully assemble and frost the cake up to 2–3 days in advance; refrigerate and bring to room temp an hour before serving.
Storage Instructions
For Refrigerating
Store any leftover cake in an airtight container and place it in the fridge. It will stay fresh and delicious for up to 5 days. Before serving, allow each slice to sit out at room temperature for 30–45 minutes—this helps bring back the soft, melt-in-your-mouth texture.
For Freezing
You can freeze the unfrosted cake layers if you want to prep in advance. Wrap each layer tightly in plastic wrap followed by a layer of foil, then pop them in the freezer for up to 2 months. However, avoid freezing the fully assembled and decorated cake—the Ferrero Rocher candies and ganache won’t thaw as beautifully.
Nutritional Information
- Calories: ~620 per slice
- Total Fat: 38g
- Saturated Fat: 15g
- Cholesterol: 65mg
- Sodium: 300mg
- Total Carbohydrates: 72g
- Dietary Fiber: 4g
- Sugars: 50g
- Protein: 7g
These values are estimates based on typical ingredients and serving size.
Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake layers 1–2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. The Nutella buttercream can be prepared up to 5 days ahead; keep it refrigerated and bring to room temperature before using. For optimal freshness, assemble the cake the day before serving.
Q: What if I don’t have Nutella?
A: While Nutella provides the signature flavor, you can substitute it with any chocolate-hazelnut spread. However, taste and sweetness levels may vary, so adjust accordingly.
Q: Can I use store-bought cake mix?
A: Yes, a rich chocolate cake mix can be a time-saver. Just ensure you prepare the Nutella buttercream and hazelnut crunch filling from scratch to capture the authentic Ferrero Rocher essence.
Q: How do I get clean cake slices?
A: Use a sharp serrated knife and wipe it clean between cuts. Chilling the cake for about 30 minutes before slicing can also help achieve neat layers.
Q: Do I need to refrigerate the cake?
A: Yes, especially after frosting and decorating. Store it in an airtight container in the fridge. Before serving, let it sit at room temperature for about an hour to soften the buttercream and enhance the flavors.
Q: Can I make this cake as cupcakes?
A: Certainly! This recipe yields approximately 24 cupcakes. Reduce the baking time to 14–16 minutes at 350°F (175°C). Top each cupcake with a swirl of Nutella buttercream and a Ferrero Rocher candy for a delightful treat.
Q: Why should ingredients be at room temperature?
A: Room-temperature ingredients blend more seamlessly, ensuring a smoother batter and better texture. Cold ingredients can cause the batter to curdle or not emulsify properly.
Q: How can I prevent the cake from sticking to the pan?
A: Grease your pans with butter or non-stick spray, line the bottoms with parchment paper, and dust the sides with cocoa powder. This combination helps in easy release and maintains the cake’s structure.
Q: Is it possible to make this cake gluten-free or eggless?
A: While substitutions can be made, it’s essential to adjust other ingredients to maintain the cake’s texture and flavor. For gluten-free versions, use a reliable gluten-free flour blend. For eggless options, consider using flaxseed meal or commercial egg replacers, but be prepared for slight variations in texture.
Q: What gives Ferrero Rocher its crunch?
A: The delightful crunch comes from a crisp wafer shell encasing a whole toasted hazelnut, all enveloped in smooth chocolate.
Final Thoughts
This Ferrero Rocher Cake isn’t just dessert—it’s a celebration in every slice. Whether you’re baking for a birthday, holiday, or just to treat yourself, this cake brings elegance, flavor, and just enough crunch to keep things interesting.
It’s rich, it’s indulgent, and yes—it absolutely tastes like the famous golden truffles. Go ahead, make it once and prepare for the rave reviews. Just don’t forget to snag a slice for yourself before it’s all gone!
