Layered Nutella Chocolate Cake

This Layered Nutella Chocolate Cake is a soft chocolate sponge cake layered with a creamy Nutella cream and topped with fresh raspberries. So amazingly delicious.

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Layered nutella chocolate cake recipe with raspberries on a cake platter.

There are some cakes that I create that make me happy. Others, I cannot wait to share because they are SOO good and you cannot keep something so delicious to yourself, right? This cake, my friends, is an “I cannot wait for you to try this because it’s bombzilla”! Not only are the sponge (Russian biskvit) layers soo light and melt in your mouth themselves, the cream is the winner here. Seriously, it’s not too sweet but sweet enough. Nutella with heavy whipping cream is a phenomenal combination. When you bite into to the cake and you get a combination of cake layers, plus cream and fresh raspberries, I cannot tell you how amazingly happy your taste buds will be!

You can prepare this cake in a 10” pan for thinner cake layers or a 9” pan for slightly thicker layers. Both will work wonderfully. I prefer this cake in a 10” springform pan, the layers are a little thinner than normal and all the attention is on the cream which is, well, yaaaa! If you don’t have a 10” pan, just use a 9”. It’s work perfectly.

For the heavy whipping cream to beat quicker, place the whisks and bowl in the freezer for about 8-10 minutes. Don’t set the heavy whipping cream out early. It needs to be cold and beaten when it comes out of the fridge!

Note*: I added an additional ½ cup of Nutella, just drizzled on the layers and didn’t spread it. Once spreading the cream, it will spread the Nutella as well. That is an optional step. If you love yourself so serious Nutella, you will definitely enjoy this extra Nutella, you can also use less or more that the 1/2 cup indicated!

 Step by step instructions on how to make chocolate cake layers.

Ingredients:

Cakes-

6 eggs

1 cup sugar

1¼ cups flour

3 Tbsp cocoa

1 tsp baking powder

Cream-

12 oz cream cheese (1 ½ packs), room temp

2/3 cup powdered sugar

1 1/2 heavy whipping cream, cold

3/4 cup Nutella

1/2 cup Nutella, optional*

Raspberries

Makes: 10” round cake

How to make Layered Chocolate Coffee Cake-

Preheat oven at step.

Prepare 2 10” round pans. Cover bottom of pans with parchment paper. Butter pans (or spray with baking spray) and lightly flour. Set pans aside.

Add eggs to mixing bowl and mix a few minutes until fluffy, slowly add the sugar to the eggs. Beat on the high speed for about 20 minutes or until mixture has tripled in size.

In a small bowl combine sifted cocoa, flour and baking powder.

Once eggs/sugar are done beating turn off mixer. With a wooden spoon or spatula gently add in the flour mixture. Mix from the bottom up, don’t over beat.

Gently divide the batter between the two pans. Bake in preheated oven at 355°F for 18-22 minutes (until toothpick comes out clean if inserted in the middle). Once baked, remove cakes from the pans. Set aside to cool completely.

Preparing the soft nutella cream recipe.

Prepare cream. Beat cream cheese, just until creamy. Add powdered sugar and Nutella. Beat until incorporated. In a separate bowl, beat whipping cream until stiff peaks form. Add about 1/3 of the whipped cream to the Nutella mixture. Mix on low speed until creamy, add remaining whipped cream. Beat on low until combined, scraping sides of bowl as needed. (Sorry, I forgot to take the final pic of what the cream looks like.)

Chocolate layered sponge cake with fresh raspberries and a Nutella cream.

Enjoy, friends.

Don’t forget to tag us #valentinascorner on Social Media. We love to see your creations.

Other desserts to try:

5 from 3 votes
Easy melt in your mouth chocolate sponge layered cake with a Nutella cream and fresh raspberries.
Naked Layered Chocolate Nutella Cake
Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
 

Amazing delicate sponge chocolate layers (Russian biskvit) with a creamy Nutella cream and fresh raspberries. 

Course: Dessert
Servings: 12 servings
Calories: 439 kcal
Ingredients
Cakes
  • 6 eggs
  • 1 cup sugar
  • cups flour
  • 3 Tbsp cocoa
  • 1 tsp baking powder
Cream-
  • 12 oz cream cheese 1 ½ packs, room temp
  • 2/3 cup powdered sugar
  • 1 1/2 heavy whipping cream cold
  • 3/4 cup Nutella
  • 1/2 cup Nutella optional*
  • Raspberries
Instructions
  1. Preheat oven at step 5.

  2. Prepare 2 10” round pans. Cover bottom of pans with parchment paper. Butter pans (or spray with baking spray) and lightly flour. Set pans aside.
  3. Add eggs to mixing bowl and mix a few minutes until fluffy, slowly add the sugar to the eggs. Beat on the high speed for about 20 minutes or until mixture has tripled in size.
  4. In a small bowl combine sifted cocoa, flour and baking powder.
  5. Once eggs/sugar are done beating turn off mixer. With a wooden spoon or spatula gently add in the flour mixture. Mix from the bottom up, don’t over beat.
  6. Gently divide the batter between the two pans. Bake in a preheated oven at 355°F for 18-22 minutes (until toothpick comes out clean if inserted in the middle). Once baked, remove cakes from the pans. Set aside to cool completely.
  7. Prepare cream. Beat cream cheese, just until creamy. Add powdered sugar and Nutella. Beat until incorporated. In a separate bowl, beat whipping cream until stiff peaks form. Add about 1/3 of the whipped cream to the Nutella mixture. Mix on low speed until creamy, add remaining whipped cream. Beat on low until combined, scraping sides of bowl as needed.

  8. Add the 1/2 cup Nutella to a corner of a Ziploc bag and snip off the corner.

  9. Cut cake layers in half. Drizzles some of the Nutella (from Ziploc bag). Cover with cream. Repeat until you get to the last layered.
  10. Add raspberries to the center of the cake. Garnish with mint, if desired.
  11. Enjoy, friends.
  12. Don’t forget to tag us #valentinascorner on Social Media. We love to see your creations.
Recipe Notes

Note*: I added an additional ½ cup of Nutella, just drizzled on the layers and didn’t spread it. Once spreading the cream, it will spread the Nutella as well. That is an optional step. If you love yourself so serious Nutella, you will definitely enjoy this extra Nutella, you can also use less or more than the 1/2 cup indicated!

Nutrition Facts
Naked Layered Chocolate Nutella Cake
Amount Per Serving
Calories 439 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 15g 75%
Cholesterol 113mg 38%
Sodium 136mg 6%
Potassium 273mg 8%
Total Carbohydrates 54g 18%
Dietary Fiber 2g 8%
Sugars 41g
Protein 7g 14%
Vitamin A 10%
Calcium 9.6%
Iron 14.9%
* Percent Daily Values are based on a 2000 calorie diet.

NUTRITION DISCLAIMER

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Valentina's Corner

Show 16 Comments
  • Anna 06/26/2017, 2:02 pm

    This cake was DELICOUS! Especially love the nutella and raspberrie:)

    • admin 06/27/2017, 9:08 am

      Awww, Anna. So so happy to see you enjoyed this combination, it’s rather dreamy. ☺

  • Karen 06/09/2017, 8:52 pm

    What a great combination- raspberries and chocolate- my favorite. I love baking as well, so this will be on my list of cake to make soon. I was thinking when I make it of adding the fresh raspberry In between layers too, after spreading cream. Thank you for sharing your recipes and for this food blog! Blessings <3

    • admin 06/10/2017, 1:29 am

      I love the idea of adding raspberries between the layers, YUM. You can never have too many raspberries, Karen.
      Thank you for visiting our online Kitchen. 🙂

  • Elena 06/07/2017, 10:41 am

    This looks amazing! I make a similar cream but with butter instead of cream cheese. Would love to try it with cream cheese. Gotta love Nutella cake!

    • admin 06/08/2017, 5:43 pm

      Elena,
      Hhhmmm, so it is more of a buttercream frosting then? I’m going to have to give that a try.
      I hope you like this one, the cream is just absolutely delicious. 🙂

      • Elena 06/09/2017, 2:58 pm

        Not too much butter – a little pudding base, a little butter, Nutella and more whipped cream or cool whip. Butter is to give it some structure.
        Looking forward to trying yours though! I love your desserts! I’m making your dulce de leche tarts today actually – it’s a regular recipe for us now 🙂

      • admin 06/11/2017, 6:41 pm

        Oh I LOVE that recipe, Elena. That one and my Cherry Cheesecake Buns are my FAV! 🙂

  • Tanya 05/30/2017, 10:16 pm

    Hi Valentina! I’m gonna make this cake for my hubby’s bday this weekend.. can it be eaten same day? Also do u butter the pans first and then line them and then sprinkle with flour? Thanks!

    • admin 05/31/2017, 1:39 pm

      Happy Birthday to your hubby, Tanya. Wishing him many blessins. ☺
      You can just butter the pans after you put the parchment paper on and lightly dust with flour. Enjoy.. ??

  • Yuliya 05/26/2017, 11:45 pm

    Looks very good! Definitely gonna try it soon!

    • admin 05/27/2017, 12:10 am

      Yuliya,
      Thanks so much for giving the recipe a try. I hope it will be as big a hit as it was in our family. <3 Have a lovely weekend.

  • Katy 05/25/2017, 7:03 pm

    Also, don’t post this comment, but I found a small typo, you wrote: “Prepare cream. Beat cream juice, just until creamy”
    I think you meant cream ‘cheese’, right? 😉

    • admin 05/25/2017, 8:46 pm

      Oh my! Thanks bunches Katy for catching that. It’s that mom brain, haha. 😉

  • Katy 05/25/2017, 7:02 pm

    I love Nutella! The photos make me want to eat the cake right off the page! 🙂

    • admin 05/25/2017, 8:45 pm

      Thanks so much, friend! You’re so sweet. Was shooting with a dark background for time so was kind of nervous! Thanks for the compliment :)..

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