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One-Layer Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

Prep Time 25 minutes
Cook Time 30 minutes


For the cake

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 3/4 cup chocolate hazelnut spread such as Nutella
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup whole milk

For the frosting

  • 1 cup unsalted butter
  • 3/4 cup chocolate hazelnut spread such as Nutella
  • 1/4 cup cocoa powder
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 2-4 tbsp milk

Garnish ideas:

  • Chopped hazelnuts
  • Sprinkles
  • Halved Ferrero Rochers


To make the cake

  • Preheat oven to 350ºF and spray an 8-inch round cake pan with baking spray.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  • Add oil, nutella, light brown sugar, eggs, vanilla, and milk. Mix on medium speed with a mixer until ingredients are combined and batter is smooth, 1-2 minutes.
  • Pour cake batter into pan and bake for 28-20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Let cake cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.

To make the frosting

  • Cream butter in the bowl of a stand mixer until smooth and light in color. Add chocolate hazelnut spread and cocoa powder. Mix until combined; scrap sides of bowl with a rubber spatula.
  • Add powdered sugar and vanilla. Mix on low speed until mostly combined. Add milk and beat on high speed until fluffy and all powdered sugar is incorporated. (If frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.)
  • Spread frosting onto the cooled cake, top with garnishes, and serve!


All images and text ©Bethcakes.