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Ferrero Rocher Cake

Cut Ferrero Rocher cake showing internal chocolate sponge layers
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Turn the iconic gold-wrapped candy into a showstopping dessert! This recipe creates a stunning three-layer cake with incredibly moist chocolate layers, fluffy Nutella buttercream, and that signature hazelnut crunch in every single bite. It looks like it came from a fancy bakery, but it’s surprisingly simple to make at home.

Ingredients

Scale

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 43​ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 121​ tsp baking soda
  • 1 tsp salt
  • 1 tsp espresso powder
  • 1 cup milk, room temperature
  • 21​ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup boiling water

For the Nutella Buttercream:

  • 2 cups unsalted butter, softened
  • 1 cup Nutella
  • 4 cups powdered sugar
  • 31​ cup heavy whipping cream
  • 1 tsp vanilla extract

For the Ganache & Garnish:

  • 4 oz semi-sweet chocolate, chopped
  • 21​ cup heavy whipping cream
  • 1 cup hazelnuts, toasted and chopped
  • 8−10 Ferrero Rocher candies, halved

Instructions

Make the Cake Layers:

  1. Prep: Preheat oven to 350∘F (177∘C). Grease three 8-inch round pans with shortening and dust with cocoa powder.
  2. Mix Dry: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
  3. Mix Wet: Add milk, oil, eggs, and vanilla. Mix on low speed until just combined. Carefully pour in the boiling water and mix on high for 1 minute until smooth. The batter will be thin.
  4. Bake: Divide batter evenly between the pans. Bake for 23-28 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Whip the Buttercream:

  1. Whip Butter: In a stand mixer, beat the softened butter on high speed for 4-5 minutes until pale and fluffy.
  2. Combine: Add Nutella and mix until just combined. Add powdered sugar and mix on low.
  3. Finish: Slowly stream in the heavy cream and vanilla. Whip on high for another 4-5 minutes until light and spreadable.

Assemble the Cake:

  1. Level & Layer: If needed, level the cake tops with a serrated knife. Place the first layer on a plate, top with 121​ cups of frosting, and sprinkle with half the chopped hazelnuts. Repeat with the second layer.
  2. Crumb Coat: Place the third layer on top. Apply a very thin layer of frosting all over the cake to trap crumbs. Chill in the fridge for 20 minutes.
  3. Final Frosting: Cover the chilled cake with the remaining buttercream. Reserve about 1 cup for decoration.
  4. Ganache Drip: Place chopped chocolate in a bowl. Heat heavy cream until simmering and pour over chocolate. Let sit for 5 minutes, then stir until smooth. Let it cool and thicken for 10-15 minutes.
  5. Decorate: Pour the cooled ganache over the top, nudging it over the sides to create drips. Pipe swirls with the reserved frosting, top with Ferrero Rocher halves, and sprinkle with leftover hazelnuts.

Notes

  • Tips & Tricks: Toasting the hazelnuts is a must for the best flavor! Never try to frost a warm cake—it will melt. The crumb coat is the secret to a clean, professional finish.
  • Serving Suggestion: This cake is incredible! For the best taste and texture, let it sit at room temperature for 30 minutes before serving. It pairs beautifully with a hot cup of coffee.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices wrapped tightly for up to a month. Thaw in the fridge overnight.

Find it online: https://recipesh.com/ferrero-rocher-cake/