If you are a fan of rich, nutty, and chocolatey desserts that feel like a decadent celebration in every bite, this Ferrero Rocher Cake Recipe is about to become your new obsession. Combining the irresistible flavors of hazelnut flour, silky Nutella buttercream, and the iconic Ferrero Rocher chocolates, this cake is both an impressive centerpiece and a comforting homemade treat. Its delicate layers are light yet flavorful, making it perfect for special occasions or an indulgent weekend baking project with friends and family. Trust me, once you make this, you’ll want to keep this Ferrero Rocher Cake Recipe close to heart—it’s that good.
Ingredients You’ll Need
These ingredients are surprisingly simple but each one plays an essential role in building the delightful texture and deep flavors of this Ferrero Rocher Cake Recipe. From the rich hazelnut flour that adds a unique nuttiness to the fluffy sponge, to the luscious Nutella buttercream that brings everything together, every component is essential for achieving that authentic taste.
- 7 large eggs (room temperature): Eggs provide structure and lift, helping the cake rise to a perfect lightness.
- ½ cup granulated sugar: Adds sweetness and helps create a tender crumb when whipped with the eggs.
- 2 cups hazelnut flour: This is the star ingredient giving the cake its signature hazelnut flavor and moist texture.
- 3 tbsp all-purpose flour: Balances the flour mix and gives the cake a subtle firmness.
- 3 tbsp cocoa powder: Adds a rich chocolate base that beautifully complements the hazelnuts.
- 3 tsp baking powder: Ensures the cake layers rise evenly and stay fluffy.
- 300g unsalted butter (room temperature): Key to a creamy and smooth frosting with perfect consistency.
- 2¼ cups semi-sweet chocolate or chocolate chips: Gives the buttercream a deep chocolate richness that melts in your mouth.
- ½ cup Nutella spread: Infuses the buttercream with that unmistakable hazelnut and chocolate flavor we all love.
- 1.5 cups crushed wafers: Adds an irresistible crunch and texture contrast during decoration.
- 10 Ferrero Rocher candies: These charming chocolates are the perfect topping, adding elegance and a boost of luxurious hazelnut flavor.
- ¾ cup chopped hazelnuts or additional crushed wafers: Helps finish the cake’s sides with a beautiful, crunchy coat.
How to Make Ferrero Rocher Cake Recipe
Step 1: Preparing Your Cake Batter
Start by preheating your oven to 350°F (175°C) and get two 8-inch round cake pans greased and lined with parchment paper, which will make removing the cakes so much easier. Then sift all your dry ingredients together, including the all-purpose flour, cocoa powder, and baking powder, mixing in the hazelnut flour last. This meticulous sifting ensures your batter is lump-free, giving your cake a smooth consistency.
Step 2: Whipping the Eggs and Sugar
Whip the eggs on high speed for about 3 minutes to start building air into the mixture, then gradually add the sugar while whipping continuously until the volume triples—this takes around 15 minutes. This step is critical because it will make the cake layers light and airy, a wonderful base for the rich fillings.
Step 3: Folding in the Dry Ingredients
Gently fold your sifted dry ingredients into the whipped eggs in three additions. Use a spatula with a careful hand to maintain all the air bubbles you created, which is the key to a delicate crumb. No rushing here—patience pays off beautifully in the texture.
Step 4: Baking the Cake Layers
Divide your batter evenly between the two prepared pans and bake for about 45 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack, so they set properly and won’t break.
Step 5: Making the Nutella Buttercream
Melt the chocolate gently in the microwave in short bursts to avoid burning, then let it cool to room temperature. Beat together the softened butter, melted chocolate, and Nutella until fluffy and smooth. This luscious buttercream is where all the chocolate-hazelnut magic comes alive, perfectly balancing sweetness with a creamy texture.
Step 6: Assembling the Cake
Carefully slice each cooled cake horizontally into two layers, giving you four layers total. Crush the wafers by placing them in a ziplock bag and crushing gently with a rolling pin for a crunchy surprise. Secure the first layer with a small dollop of frosting on your serving plate, then alternate spreading frosting and sprinkling crushed wafers across each layer. Once stacked, cover the sides with frosting and press chopped hazelnuts or the remaining crushed wafers along for a beautiful finish.
Step 7: Decorating Your Ferrero Rocher Cake Recipe
Pipe eight stars of reserved frosting on top of the cake and crown each with a Ferrero Rocher candy. Chill the cake until serving but always remember to bring it to room temperature beforehand to enjoy that melt-in-your-mouth soft texture we’ve all been dreaming of.
How to Serve Ferrero Rocher Cake Recipe
Garnishes
The cake itself looks stunning with Ferrero Rocher chocolates perched on top, but you can add extra flair by sprinkling edible gold dust or even adding a light drizzle of melted chocolate for that elegant shine. Freshly chopped hazelnuts or extra crushed wafers tossed around the base plate bring a charming rustic touch to the presentation.
Side Dishes
This Ferrero Rocher Cake Recipe pairs fantastically with a scoop of vanilla bean ice cream or a light drizzle of caramel sauce. For a refreshing balance, try serving it alongside fresh berries or a cup of rich espresso to cut through the sweetness.
Creative Ways to Present
Consider slicing this cake into petit four-sized bites for a party platter or layering it in clear glass trifle dishes to showcase those gorgeous layers. You can also add edible flowers for a stunning visual impact, making it the perfect dessert for celebrations.
Make Ahead and Storage
Storing Leftovers
You can store leftover Ferrero Rocher Cake in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, but be sure to cover it well so it doesn’t dry out or absorb any fridge odors.
Freezing
If you want to prepare this cake in advance, it freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. When ready to eat, thaw overnight in the refrigerator for the best texture.
Reheating
Since this cake is rich and buttery, reheating isn’t necessary, but if you prefer it slightly warm, let slices come to room temperature and then briefly warm them for 10-15 seconds in the microwave. This will soften the chocolate frosting just a touch without melting it completely.
FAQs
Can I use almond flour instead of hazelnut flour?
While almond flour will work in a pinch, the signature taste of this Ferrero Rocher Cake Recipe comes from hazelnut flour, so expect a different flavor and texture if you substitute.
How long can I keep the cake at room temperature?
Because this cake contains butter and chocolate, it’s best enjoyed fresh or kept refrigerated. Avoid leaving it out for more than 2 hours to maintain food safety and freshness.
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a gluten-free blend, and ensure your baking powder is gluten-free as well. The hazelnut flour helps keep it moist and delicious.
What type of chocolate is best for the buttercream?
Semi-sweet chocolate chips provide the perfect balance of sweet and rich to complement the Nutella and butter without being overpowering.
Can I prepare this cake ahead for a party?
Absolutely! You can bake the layers and prepare the buttercream a day or two in advance. Assemble and decorate the cake a few hours before serving for maximum freshness.
Final Thoughts
This Ferrero Rocher Cake Recipe is truly one of those glorious desserts that brings a touch of luxury to any table while still feeling warm and homey. From the tender hazelnut sponge to the dreamy Nutella buttercream and the iconic chocolates crowning the top, every bite feels like a celebration. If you want to impress loved ones—or simply treat yourself—this cake is a worthwhile adventure you’ll want to make again and again. Happy baking!
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Ferrero Rocher Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
This decadent Ferrero Rocher Cake combines rich hazelnut flour sponge layers with a luscious Nutella buttercream, adorned with crunchy crushed wafers and whole Ferrero Rocher chocolates. Perfect for celebrations, this cake showcases a harmonious blend of chocolate, hazelnuts, and creamy frosting, finished with a stunning decorative touch.
Ingredients
For the Cake Layers:
- 7 large eggs (room temperature)
- ½ cup granulated sugar
- 2 cups hazelnut flour
- 3 tbsp all-purpose flour
- 3 tbsp cocoa powder
- 3 tsp baking powder
For the Nutella Buttercream:
- 300g unsalted butter (room temperature)
- 2¼ cups semi-sweet chocolate or chocolate chips
- ½ cup Nutella spread
For the Decoration:
- 1.5 cups crushed wafers
- 10 Ferrero Rocher candies
- ¾ cup chopped hazelnuts or additional crushed wafers
Instructions
- Preheat and Prepare Pans. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients. Sift together the all-purpose flour, cocoa powder, and baking powder into a bowl. Stir in the hazelnut flour ensuring an even blend of all dry ingredients.
- Whip Eggs and Sugar. Whip the eggs on high speed for about 3 minutes to aerate. Gradually add granulated sugar while continuing to whip until the mixture triples in volume, which should take around 15 minutes. This step is critical for a light sponge.
- Incorporate Dry Ingredients. Gently fold the dry mixture into the whipped eggs in three parts using a spatula, being careful not to deflate the airy eggs to keep the batter light and fluffy.
- Bake the Cake Layers. Divide the batter evenly between the two prepared pans. Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are cooked through.
- Cool the Cakes. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. Proper cooling prevents the frosting from melting later.
- Melt Chocolate. Melt the semi-sweet chocolate chips in short bursts in the microwave, stirring between bursts to avoid burning. Set aside to cool to room temperature before using.
- Prepare Nutella Buttercream. Beat the room temperature butter together with the cooled melted chocolate and Nutella spread until the mixture is light, fluffy, and well combined for smooth frosting.
- Slice Cake Layers. Once cooled, slice each 8-inch cake horizontally into two even layers, creating four layers in total for assembly.
- Crush Wafers. Place the wafers in a ziplock bag and crush them using a rolling pin until finely broken to provide crunchy texture for the decoration.
- Assemble the Cake Base. Set aside ¾ cup of the prepared frosting for decoration. On your serving platter, place a small dab of frosting to secure the first cake layer and prevent sliding during assembly.
- Layer Cake with Frosting and Wafers. Spread one quarter of the frosting evenly over the first layer and sprinkle with one third of the crushed wafers. Repeat this layering process for all cake layers, alternating frosting and crushed wafers.
- Frost and Decorate the Sides. Cover the sides of the cake with the remaining frosting. Press the rest of the crushed wafers or chopped hazelnuts onto the sides to create a textured and visually appealing finish.
- Pipe Stars and Add Ferrero Rocher. Using the reserved frosting, pipe 8 decorative stars on top of the cake. Place a Ferrero Rocher candy on top of each star to complete the elegant decoration.
- Chill and Serve. Chill the fully assembled cake until ready to serve. Before serving, allow the cake to come to room temperature for the best flavor and texture.
Notes
- Ensure eggs are at room temperature for better volume when whipped.
- Be gentle when folding in dry ingredients to keep the batter airy.
- Cooling the melted chocolate prevents the buttercream from becoming too warm or runny.
- The cake can be refrigerated for up to 2 days, but serving at room temperature is recommended.
- Substitute crushed wafers with finely chopped toasted hazelnuts for a different texture.
