Almond Nutella Cake Recipe

Almond Nutella Cake is a show-stopping dessert combining moist almond cake layers, rich hazelnut chocolate spread, and fluffy whipped cream frosting. This gluten-free-friendly recipe is perfect for birthdays, holidays, or gatherings, offering a balanced blend of nutty and chocolate flavors. With easy-to-follow instructions and customizable options, it’s ideal for both novice and experienced bakers looking to create a memorable cake. Pair this dessert with coffee or tea for an elevated dining experience.

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Ingredients

Almond Cake Layers:

• 325 grams superfine almond flour (about 3 1/2 cups)
• 3/4 cup granulated sugar (divided: 1/2 cup and 1/4 cup)
• 1/4 tsp salt
• 6 large egg whites, room temperature
• 1/2 Tbsp vanilla extract

Frosting, Filling & Toppings:

• 3 cups heavy whipping cream
• 1/4 cup granulated sugar
• 2 tsp coffee extract, almond liquor, or chocolate liquor
• 2 tsp vanilla extract
• 1/3 to 1/2 of a 26.5 oz jar Nutella
• Semisweet chocolate bar for garnish

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Instructions

Prepare the Almond Cake Layers:
Preheat your oven to 325°F (163°C). Trace three 8-inch circles onto parchment paper and lightly butter the top side of the paper. Place parchment papers on baking sheets.

In a large bowl, whisk together almond flour, 1/2 cup sugar, and salt until well combined with no large lumps. In a separate clean bowl, beat egg whites with a mixer on high speed for 1 minute until soft peaks form. Add vanilla and the remaining 1/4 cup sugar gradually, continuing to beat for 2-3 minutes until stiff but still manageable peaks form.

Gently fold the egg whites into the almond flour mixture in batches, ensuring no streaks remain. Spread the batter evenly inside the traced circles on the parchment paper.

Bake for 12 minutes, rotate the pans between racks, and bake another 12 minutes. Turn off the oven and leave the cakes inside for 15 minutes to dry out. The layers should be crunchy on the outside and slightly soft inside. Cool completely on a wire rack.

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Make the Frosting:
Using a mixer, beat the heavy cream and sugar on high speed for about 1 minute until soft peaks form. Add coffee extract and vanilla, then beat for another 1-2 minutes until the frosting is spreadable but not overwhipped. Refrigerate until ready to assemble.

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Assemble the Cake:
Spread Nutella generously on the bottom of two cake layers. Place the third cake layer (without Nutella) on your cake stand and cover with frosting. Layer the cake with Nutella sides facing inward, frosting between layers, and cover the top and sides completely with frosting.

Decorate with chocolate shavings, curls, or grated chocolate-covered espresso beans. Refrigerate the cake for 6-8 hours or overnight to allow the almond layers to soften and the flavors to meld, making slicing easier.

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Why You’ll Love This Recipe

This Almond Nutella Cake combines moist almond layers with rich Nutella filling and fluffy whipped cream frosting, creating a balanced dessert that’s both nutty and indulgently chocolatey. It’s perfect for celebrations or special occasions where a stunning yet approachable cake is needed.

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Tips

• Use superfine almond flour for a smooth, delicate cake texture.
• Room temperature egg whites whip better for volume and structure.
• Don’t overmix the batter to keep the cake light.
• Refrigerate the assembled cake to allow the layers to soften and the flavors to blend.

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Variations and Substitutions

• Swap Nutella for any hazelnut or chocolate spread you prefer.
• Use coconut whipped cream for a dairy-free frosting option.
• Add a splash of almond or coffee liqueur to the frosting for extra flavor.
• Decorate with toasted almonds for added crunch.

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FAQs

Can I make this cake gluten-free?
Yes, almond flour is naturally gluten-free, so this cake is safe for gluten-free diets.

How long does the cake keep?
Store covered in the refrigerator for up to 3 days. For longer storage, freeze the cake tightly wrapped.

Can I use fresh cream instead of heavy whipping cream?
Heavy whipping cream is best for stable frosting. Fresh cream is thinner and may not whip as well.

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Serving and Suggestions

Serve chilled or at room temperature with a cup of coffee or espresso. This cake pairs well with fresh berries or a drizzle of chocolate sauce for an extra touch of decadence. Slice with a sharp serrated knife for clean layers.