Chocolate Nutella® 4-Layer Cake

This delicious chocolate hazelnut cake is impressive with all four layers. It will make all your nutty chocolate lovers super happy.

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A whole chocolate nutella 4-layer cake on a white plate.

Chocolate Hazelnut Layer Cake

When it comes to desserts, there’s something about a multi layer cake that impresses and this chocolate hazelnut 4-layer cake is no exception. It’s not really any more difficult to make a four layer cake than it is to make a two layer cake, so let’s go for it! Grab two 9-inch cake pans and we’ll get started. 

Four images showing how to peel hazelnuts by toasting in an air fryer basket, putting into a clean kitchen towel, rubbing off the peels.

How to Peel Hazelnuts

Hazelnuts play a big role in this cake. First of all, they are one of the primary flavors in Nutella® which makes up the frosting for this cake. In addition, this recipe also calls for hazelnut flour AND finally, the cake is decorated with hazelnuts. So, the first step in this recipe is toasting and peeling the hazelnuts. Start by toasting the hazelnuts in the oven on a sheet pan or in your air fryer. This should take about 10 minutes or so at 350˚F. When the hazelnuts are fragrant and starting to turn light brown, remove them from the air fryer and transfer them to the center of a clean kitchen towel. Pull the towel up around the hazelnuts and roll them around in the towel. The little nuts will rub together and rub off the skin. Then, pick out the clean hazelnuts and give the stubborn ones another rub. It’s no big deal if a few skins remain. Set a few of your prettiest hazelnuts aside for the final garnish on top of the cake. Take the rest of them and turn them into hazelnut flour.

Looking down into a chopper with toasted hazelnuts ready to be ground into flour.

How to Make Hazelnut Flour

You can certainly buy hazelnut flour in a specialty store or in a gluten-free section of your grocery store, but making your own is simple too and you can be assured that it is 100% hazelnuts. Just take those nicely skinned and toasted nuts and process them in a chopper or food processor until they are really finely ground. That’s it! You might find that your ground hazelnuts are not as fine as flour you might purchase, but that will just give your cake a little texture, which is not a bad thing at all! You’ll use 1 cup of the hazelnut flour in the cake layers and the rest will go to decorate the cake.

Hands cutting a chocolate cake layer in half horizontally on a wooden cutting board.

Cutting Cake Layers

Making a four-layer cake is just as easy as making a two-layer cake – you simply slice the two layers in half horizontally to make four layers! The trick is to use a long serrated knife to slice through the cake layer. Keep your knife parallel to the cutting board and cut around the outside of the cake layer until you’ve separated the top from the bottom.

A pivoting mixing bowl with chocolate nutella frosting and a hand mixer near by.

Chocolate Nutella® Frosting

The Nutella® frosting is very simple. It combines delicious Nutella® spread with chocolate chips and heavy cream. Then beat in powdered sugar until it is the right consistency. Chill the frosting in the refrigerator for 10 minutes before trying to ice your cake. Then, adjust the icing to a spreadable consistency by either adding powdered sugar to thicken it, or heavy cream to thin it.

Icing a cake layer with an offset spatula.

Easy Cake Decorating Tips

Icing a cake doesn’t have to be complicated. The first step is icing between the layers. The most important thing to remember is that it is easier to ice the baked (or uncut) side of a cake layer than it is to ice a cut side. So, always place the cut side down and ice the other side. The goal to keep in mind when icing a cake is to avoid getting crumbs in your icing. When it comes to the top of the cake, Do your best to keep it somewhat level and then instead of trying to get it perfectly flat, just create a purposeful swirl. Ice it like you mean it! The sides of the cake are the hardest to ice, but do your best. You can cover up any slip ups with the remaining hazelnut flour you made. The last touch is just the dots of hazelnuts around the perimeter and you’ve made a cake that looks like it came out of a bakeshop, especially when you slice into it, showing all four layers. The best part is yet to come however, and that’s when you taste a delicious, moist, chocolatey cake. 

A cake server lifting a piece of chocolate nutella cake.

When to Serve and How to Store

When I was little, there was no other birthday cake than chocolate cake. No question. So, this would be a great cake for a birthday, but it would also fit the bill at Easter time too. You may eat it all in one sitting (no judgement!), but if you have anything left to store this cake is best kept at room temperature. Cover it lightly with some plastic wrap and then invert a large bowl over the top if you have one. That will keep it fresh for 3 to 7 days. You could also freeze the cake for another time. Wrap it well in plastic wrap and then aluminum foil first. Enjoy!

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Chocolate Nutella 4-Layer Cake

  • Prep Time: 28 m
  • Cook Time: 55 m
  • Total Time: 1 h 23 m
  • Servings:


  • Butter for greasing pan
  • 2 cups all-purpose flour
  • 1 cup + 1⅓ cups hazelnut flour* divided
  • 3 cups granulated sugar
  • 1 ½ cups cocoa powder
  • 3 teaspoons baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups whole milk
  • 4 eggs room temperature
  • 1 cup vegetable oil
  • 1 ½ cups hot strong brewed coffee
  • 2 teaspoons vanilla extract
Nutella Frosting:
  • 1 cup heavy cream
  • 12 ounces semi-sweet chocolate chips
  • 13 ounces Nutella® Spread
  • 1 cup powdered sugar sifted
  • Toasted hazelnuts for garnish


  1. Pre-heat the oven to 350°F. Grease two 9-inch cake rounds with butter and dust each pan with flour, tapping out any excess flour.
  2. Combine the all-purpose flour, 1 cup of the hazelnut flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl.
  3. In a separate large bowl combine the whole milk, eggs, vegetable oil and vanilla extract. Add the dry ingredients to the wet ingredients in stages and stir until combined. Pour in the hot coffee and stir until just combined. Pour the batter evenly into the prepared pans.
  4. Bake the cake layers at 350°F for 50 to 55 minutes, until a toothpick inserted into the center comes out clean.
  5. Transfer the cake rounds to a cooling rack for 20 minutes, then unmold the cake rounds and let them cool completely.
  6. To make the Nutella® frosting, place the chocolate chips and Nutella in a bowl. Bring the heavy cream just to the boil in a saucepan on the stovetop and pour it over the chocolate chips. Let it sit for 5 minutes and then whisk the ingredients together until smooth. Add the powdered sugar to the frosting and whip to a thick consistency. Chill for 10 minutes. If the frosting is too thick, thin with additional heavy cream. If mixture is too loose, add a little more sifted powdered sugar.
  7. Cut each cake round in half horizontally. You should now have four cake rounds. Place one cake round on a cake plate with the cut side down. Spread about ½ cup of frosting on top. Place the other half of the cake on top with the cut side down. Repeat with the other two cake rounds and then frost the sides and top of the cake. Smooth out the frosting with a warm off-set spatula and garnish with remaining ground hazelnut flour along the outer edge and toasted hazelnuts on top. Cut into wedges and serve at room temperature.
  8. *To make hazelnut flour – toast the hazelnuts in a skillet or air fryer until lightly browned. Once toasted and while still warm, transfer the nuts to the center of a clean kitchen towel. Gather all the ends of the towel around the nuts and rub the nuts in the towel to rub off the peels. Place the cooled toasted hazelnuts in a food processor and process into very fine crumbs.
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Comments (3)Post a Reply

    1. You might need to add a little more heavy cream to get it to dip consistency, but you could do that to make it a dip if you like.

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