Nutella Cake

With holiday parties and get togethers in full swing, I thought it’d be the perfect time to share a delicious cake recipe. My mom is cute and always likes to bake a homemade cake for my birthday, and asked me what I was craving this year. We had just gotten back from our Spain trip where I had been eating a lot of nutella-filled or smothered things, so I thought some kind of nutella cake would be amazing. My mom found this recipe for nutella buttercream frosting and we paired it with a white cake. The finishing touch was nutella spread on thick in between the white cake layers. You guys. This cake was freaking divine. Definitely the best cake I’ve ever baked. Enjoy!

For the white cake:

2 1/4 cups calm flour (9 ounces), plus more for dusting the pans

1 cup whole milk

6 large egg whites (3/4 cup), at room temperature

2 teaspoons almond extract

1 teaspoon vanilla extract

1 3/4 cups granulated sugar

4 teaspoons baking powder

1 teaspoon table salt

12 tablespoons unsalted butter, softened

Set oven rack in middle position and preheat to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray. Pour milk, egg whites, and extracts into bowl and mix with fork until blended. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium and beat for 20 more seconds. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and place cakes onto cooling racks. Let cool completely, about 1 1/2 hours.

For the Nutella buttercream frosting:

1 cup (2 sticks) unsalted butter, room temperature

2 cups powdered sugar

2/3 cup Nutella or other chocolate-hazelnut spread (+ save some of the rest of the Nutella in your jar for the middle cake filling)

1 teaspoon pure vanilla extract

Pinch kosher salt (up to 1/ 4 teaspoon, to taste)

2 tablespoons heavy whipping cream

1. In a mixer, beat together the butter and powdered sugar on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.

2. Add vanilla extract and salt and whip for a 30 seconds.

3. Add whipping cream and beat for one minute, until the frosting lightens slightly.

Place a large piece of wax paper on cake stand or plate you want to serve your cake on (You will remove the wax paper from the plate/stand after you’re done frosting the cake, but this way your plate/stand will stay clean. A little trick my mama taught me!). Place the first layer of white cake on the wax paper. Spread regular Nutella over the top of the first white cake layer (this will be your middle Nutella filling). Place the second white cake on top. Frost the entire cake sides and top with Nutella buttercream frosting. Gently pull the wax paper out from underneath your cake. Enjoy!