The BEST Ferrero Rocher Cake Recipe
If you’re searching for the ultimate show-stopping dessert, The BEST Ferrero Rocher Cake is a dream come true. Imagine layers of rich, chocolate hazelnut cake, silky Nutella frosting, and the crunch of toasted hazelnuts, all crowned with the iconic Ferrero Rocher chocolates. Every bite is pure decadence, marrying the flavors of your favorite truffles with a homemade, bakery-worthy cake that’s surprisingly achievable. This cake is perfect for celebrations or anytime you want to wow a crowd with something truly unforgettable.
Ingredients You’ll Need
Gathering your ingredients is the first step toward cake bliss, and every single component has a delicious job to do. These pantry staples and special touches work together to create the signature flavor, moist crumb, and irresistible texture of The BEST Ferrero Rocher Cake.
- All-purpose flour: Forms the backbone of the cake, giving structure while keeping the crumb tender.
- Unsweetened cocoa powder: Brings deep, chocolatey intensity that’s essential for a Ferrero Rocher-inspired treat.
- Baking powder & baking soda: Help the cake rise beautifully, resulting in light, fluffy layers.
- Salt: Enhances all the flavors and prevents the cake from tasting flat.
- Granulated sugar: Sweetens the cake while contributing to moisture and tenderness.
- Packed brown sugar: Adds a hint of caramel flavor and extra softness.
- Vegetable oil: Keeps the cake moist for days (and makes mixing a breeze).
- Large eggs: Bind the ingredients and add richness.
- Vanilla extract: Rounds out the chocolate and hazelnut notes for a truly luxurious flavor.
- Buttermilk: Reacts with the cocoa and leaveners for a super-tender crumb.
- Hot water or brewed coffee: Intensifies the chocolate taste and keeps the batter light; coffee deepens the chocolate even more.
- Finely ground hazelnuts: Infuse every bite with that unmistakable Ferrero Rocher flavor and add a subtle crunch.
- Unsalted butter (softened): The base of a creamy, dreamy Nutella frosting.
- Nutella: Delivers that signature chocolate-hazelnut spread flavor in every swirl of frosting.
- Powdered sugar: Sweetens and thickens the frosting for perfect spreading.
- Heavy cream: Makes the frosting extra light and fluffy.
- Additional vanilla extract + pinch of salt: Balances the frosting and makes the Nutella shine.
- Ferrero Rocher chocolates: The star garnish—use them whole or chopped for a truly celebratory finish.
- Toasted hazelnuts (chopped): Add a golden, nutty crunch to the top and base of the cake.
- Extra Nutella (optional): For layering or drizzling, if you want to take the decadence over the top!
How to Make The BEST Ferrero Rocher Cake
Step 1: Prepare the Cake Pans and Preheat
Begin by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal. This step ensures your beautiful cake layers come out perfectly intact and ready for frosting.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and finely ground hazelnuts. This blend guarantees that every bite has a consistent chocolate-hazelnut flavor and that your cake rises evenly.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk until the mixture is smooth and glossy. This is where the cake gets its rich moisture and depth of flavor.
Step 4: Bring It All Together
Gradually add the wet mixture to the dry ingredients, gently stirring until just combined. Now, stir in the hot water or brewed coffee—the batter will look a bit runny, but that’s exactly what you want for a tender, moist crumb!
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto a wire rack to cool completely.
Step 6: Make the Nutella Frosting
While the cakes cool, beat the softened butter with a mixer until fluffy. Add the Nutella and continue to beat until smooth and fully combined. Incorporate the powdered sugar, heavy cream, vanilla extract, and a pinch of salt, then beat on high for another 2-3 minutes until the frosting is light, airy, and utterly irresistible.
Step 7: Assemble The BEST Ferrero Rocher Cake
Once your cakes are completely cool, level the tops if needed. Spread a generous layer of Nutella or frosting between the cake layers for an extra hit of chocolate-hazelnut goodness. Frost the entire cake with Nutella buttercream, then press chopped toasted hazelnuts around the base and top edges for both decoration and crunch. Finally, garnish with Ferrero Rocher chocolates (either whole or chopped). For the cleanest slices, chill the cake for 30 minutes before serving.
How to Serve The BEST Ferrero Rocher Cake
Garnishes
For a jaw-dropping finish, top your cake with whole Ferrero Rocher chocolates and a shower of toasted hazelnuts. If you’re feeling extra fancy, drizzle a ribbon of warm Nutella over the top just before serving. These elements not only look stunning but give each slice that unmistakable Ferrero Rocher experience right from the first bite.
Side Dishes
The BEST Ferrero Rocher Cake is rich and indulgent, so it pairs wonderfully with sides that lighten the palate. Offer guests a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of espresso or a glass of cold milk will also complement all those deep, nutty chocolate flavors.
Creative Ways to Present
Make your cake the centerpiece of any celebration by arranging Ferrero Rocher chocolates in a spiral or floral pattern on top. For birthdays, add sparkling candles or a chocolate ganache drip for even more drama. You can also serve individual slices on plates drizzled with extra Nutella and a sprinkle of hazelnuts for a plated dessert feel.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and become even more luscious after a day, so don’t hesitate to savor it slowly.
Freezing
The cake layers freeze beautifully. Wrap cooled, unfrosted layers tightly in plastic wrap and then in foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before frosting and assembling The BEST Ferrero Rocher Cake.
Reheating
While this cake is best enjoyed at room temperature, if you like a slightly warm, gooey slice, you can microwave individual pieces for 10-15 seconds. Just keep an eye out so the Nutella doesn’t melt too much!
FAQs
Can I use a different size cake pan?
Absolutely! This recipe is written for two 8-inch rounds, but you can bake it as a 3-layer 6-inch cake for a taller, more dramatic presentation. Just adjust the baking time and keep an eye on doneness with a toothpick.
Is brewed coffee necessary in the batter?
No worries if you’re not a coffee fan—you can simply use hot water. The coffee just enhances the chocolate flavor, but it won’t make the cake taste like coffee at all.
How do I toast hazelnuts?
Spread whole hazelnuts on a baking sheet and toast in a 350°F oven for about 8-10 minutes, shaking halfway through. Let them cool, then rub them in a clean towel to remove most of the skins before chopping.
Can The BEST Ferrero Rocher Cake be made ahead?
Definitely! You can bake the cake layers a day ahead and keep them wrapped in the fridge or freezer. Assemble and decorate the cake the day you plan to serve for best results.
What’s the best way to get clean, neat slices?
For those picture-perfect slices, chill the cake for at least 30 minutes before cutting. Use a sharp, hot knife (run it under hot water and wipe dry between cuts) for the neatest results.
Final Thoughts
There’s just something magical about sharing The BEST Ferrero Rocher Cake with friends and family. It brings together all the flavors you love from the classic truffle in cake form—rich, nutty, chocolatey, and so incredibly satisfying. Give it a try, and don’t be surprised if it becomes your most requested dessert!
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The BEST Ferrero Rocher Cake Recipe
- Total Time: 1 hour plus cooling and decorating time
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This indulgent Ferrero Rocher Cake combines rich chocolate hazelnut layers with creamy Nutella frosting, topped with toasted hazelnuts and iconic Ferrero Rocher chocolates. Perfect for celebrations, this European-inspired dessert offers a moist, flavorful cake with a luscious, creamy finish that chocolate and hazelnut lovers will adore.
Ingredients
For the Chocolate Hazelnut Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water or brewed coffee
- 1/2 cup finely ground hazelnuts
For the Nutella Frosting
- 1 cup unsalted butter, softened
- 1/2 cup Nutella
- 2 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Assembly & Topping
- 10 Ferrero Rocher chocolates, chopped or whole
- 1/2 cup toasted hazelnuts, chopped
- Additional Nutella for layering and drizzling (optional)
Instructions
- Prepare the Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal later.
- Make the Cake Batter: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and finely ground hazelnuts. In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk. Whisk until the mixture is smooth and uniform. Gradually add the wet ingredients into the dry mixture, stirring gently until just combined. Next, stir in the hot water or brewed coffee to thin the batter; it will be slightly runny, which is normal and helps ensure a moist cake.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Place the pans in the preheated oven and bake for 28 to 32 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
- Make the Nutella Frosting: Beat the softened unsalted butter in a large bowl using a mixer until fluffy and light. Add Nutella and continue beating until the mixture is smooth and creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 2 to 3 minutes until the frosting is light, airy, and spreadable.
- Assemble the Cake: Once the cake layers have fully cooled, level the tops with a knife if necessary to create flat even surfaces. Spread a thin layer of Nutella or the prepared frosting between the two cake layers for added moisture and flavor. Apply a generous layer of Nutella buttercream over the top and sides of the cake using an offset spatula, smoothing it evenly.
- Decorate: Press chopped toasted hazelnuts around the base and top edge of the cake for a crunchy texture and decorative touch. Arrange whole or chopped Ferrero Rocher chocolates on top as an elegant garnish. Optionally, drizzle additional Nutella over the cake for extra indulgence.
- Chill and Serve: Refrigerate the assembled cake for at least 30 minutes before slicing to allow the frosting to set, ensuring cleaner and neater slices when served.
Notes
- For an extra decadent twist, add a thin layer of crushed Ferrero Rocher chocolates or additional Nutella between the cake layers for added texture and flavor.
- You can bake this cake as a three-layer 6-inch cake if you prefer a taller, more dramatic presentation.
- Cake layers can be made a day ahead and stored covered at room temperature or refrigerated; they also freeze well for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 45g
- Sodium: 210mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
