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Jim’s Bday NYE Nutella Raspberry Chocolate Cake

January 18, 2015

I wasn’t able to make Jim his bday cake on his actual birthday, so I snuck it in on our New Year’s Eve party. With no special request in mind, I suggested Nutella and he fully accepted. I used the super tasty chocolate cake recipe I had just made for Lisa’s peanut butter cake and found a Nutella frosting recipe. There seemed to be two genres of Nutella frosting; the basic chocolate type and a whipped cream cheese. I opted for the basic chocolate. And to kick it up a notch more I added in a layer of raspberry puree that I was supposed to use in Bill’s cake, but ran out of time.

The cake turned out well. I really really liked the raspberry puree. It was super thick and balanced all the chocolate well. I didn’t think the Nutella frosting was very Nutella-y but it was good.

Nutella Cake

Difficulty: Medium
Prep Time: 40 min cake, 15 min frosting, 30 min raspberry puree
Cook Time: 20 + 7 cake
Cooling Time: 2 hours
Total Time: 3+ hours
Yield: 12-14 servings (one 9-inch 3-layer cake)
Taste:: Good


2 1/2 cups + 1 tbs all-purpose flour
3 cups granulated sugar
1 cup + 1 tbs Dutch-process cocoa powder
1 tbs baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
3 eggs, at room temperature
1 1/2 cups buttermilk, at room temperature
1 1/2 cups strong black coffee, hot
3/4 cup vegetable oil
4 1/2 tsp vanilla extract

Nutella Frosting:
3 1/4 cups confectioners’ sugar (this has been cut down from the original recipe)
1 1/2 cups unsalted butter, room temperature (important to be room temp otherwise you will have butter chunks)
1 cup Nutella (or other hazelnut spread) I might increase this next time
3/4 cup full-fat sour cream
11 ounces best-quality dark chocolate, melted and cooled slightly
1 tbs pure vanilla extract
Pinch of salt

Raspberry Puree:
2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch

Nutella Cake Cut



1. Preheat oven to 350 degrees F. Grease three 8 or 9-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl with an electric mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.

3. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

4. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

5. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 7-12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.


6. Puree the raspberries in a food processor, blender or immersion blender.

7. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. This takes quite awhile…

8. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken.

9. Let it cool complete before spreading it thinly over three layers.


10. Put all of the ingredients in a food processor, and pulse until smooth and glossy, about 1 minute. Note, this was at max capacity of my food processor and the butter was not quite soft enough to avoid butter chunks.

11. The frosting will be very soft. Refrigerate the frosting until it thickens slightly, about 15 minutes.


12. Place your first layer top-up on your platter and spread about 1 cup of frosting evenly across layer trying to make a flat layer.

13. Place half of the raspberry purre on top of that layer and spread evenly. Don’t spread all the way to the edges of the cake. When you put the next layers on it will compress it and could cause the goodness to ooze out.

14. Put the second cake layer on top and repeat with another layer of frosting and remaining raspberry puree.

15. Put the final cake layer top-up. Frost entire outside of cake with a thin layer of frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 15 minutes. Repeat with another thin layer of frosting, this time working to achieve a smooth finish. Chill for another 15 minutes.
Apply a third coat of frosting to the cake. This is of course if you have the time and desire to have a fancy looking cake. Otherwise frost the outside in one go.

Nutella Cake Piece

Sources: Chocolate Cake: Brown Eyed Baker.Raspberry Puree: Smitten Kitchen. Nutella Frosting: Sweetapolita.


From → Dessert

  1. Did you use a tbs of vanilla or a tsp of vanilla?

    • 1 full tbs. Sometimes I do slip, but my links to source recipes is a good way to double check.

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