The Best Ferrero Rocher Cake Recipe: A Luxurious Celebration of Chocolate and Hazelnut

There’s something undeniably elegant about a Ferrero Rocher.

That gold foil-wrapped sphere hides a perfect combination of smooth chocolate, crunchy wafer, and roasted hazelnuts.

Now imagine capturing all that magic in a stunning, multi-layered cake.

This Ferrero Rocher Cake does exactly that — and more.

Rich, nutty, chocolatey, and with that irresistible crunch, it’s a dessert that turns any moment into something extraordinary.

It’s indulgent, festive, and ideal for birthdays, holidays, or any day that deserves a decadent centerpiece.

Nostalgic Appeal

Growing up, Ferrero Rocher was always the “fancy” candy.

It was the kind of chocolate that only came out during special occasions or sat beautifully in gift boxes we hesitated to open.

That same sense of luxury and celebration inspired this cake.

I wanted to bake something that felt like a treat — something that reminded me of gift-giving, laughter, and indulgence.

And this cake delivers all of that in layers of rich chocolate, hazelnut flavor, and luscious Nutella frosting.

Each bite is nostalgic and new all at once.

Homemade Focus

This may look like a bakery-level dessert, but it’s completely homemade and 100% achievable in your own kitchen.

We start by making a delicate hazelnut chocolate sponge that gets its structure from whipped egg whites.

The addition of real Nutella, bittersweet chocolate, and hazelnut flour gives it an incredibly rich flavor without being heavy.

The buttercream is just as heavenly — soft, fluffy, and filled with Nutella.

Between the layers, crushed wafer cookies add a crunch reminiscent of the candy’s center.

It’s a true labor of love — and the result is completely worth it.

Flavor Goal

The goal of this cake is simple: recreate the flavor and texture of Ferrero Rocher in every slice.

You get the richness of bittersweet chocolate, the nutty depth of toasted hazelnuts, the creamy sweetness of Nutella, and the light crunch of wafers.

The Frangelico liqueur adds a subtle, grown-up twist that enhances the hazelnut flavor without overpowering it.

The frosting is balanced — not too sweet, not too rich — and ties everything together beautifully.

It’s not just a chocolate cake with hazelnuts — it’s Ferrero Rocher in cake form.

Ingredient Insights (Without Measurements)

The cake begins with bittersweet chocolate chips and Nutella melted together to create a smooth, decadent base.

Hazelnuts are ground with a mix of flour, cocoa powder, powdered sugar, and leavening agents to create a flavorful dry mix.

Butter and granulated sugar are creamed until fluffy, then combined with egg yolks and hazelnut liqueur for richness.

Whipped egg whites are folded in last to give the batter its light texture and structure.

For the frosting, we use unsalted butter and Nutella, whipped to perfection with powdered sugar.

A pinch of salt helps balance the sweetness and deepen the flavor.

Crushed wafers are layered throughout the cake for a surprise crunch in every bite.

To finish, the cake is soaked lightly in Frangelico and topped with Ferrero Rocher candies and toasted hazelnuts for extra flair.

Essential Equipment

You’ll need two 8-inch round cake pans lined with parchment paper and greased.

A stand mixer or hand mixer makes whipping the butter and eggs much easier.

A food processor is key for creating the hazelnut “flour.”

Offset spatulas help spread the frosting evenly.

A serrated knife will be useful for splitting the cake layers cleanly.

For garnish, a piping bag can make decorating more elegant, but it’s optional.

Finally, a cake stand or turntable will make assembly smoother.

List of Ingredients with Measurements

For the Cake Layers:

• 1¾ cups bittersweet chocolate chips

• ½ cup Nutella (or other hazelnut-chocolate spread)

• 1 cup hazelnuts

• ¼ cup confectioner’s sugar

• ¼ cup unsweetened cocoa powder

• ¼ cup all-purpose flour

• 2 teaspoons baking powder

• ⅛ teaspoon salt

• 1 cup butter, softened

• ½ cup white granulated sugar

• 2 tablespoons Frangelico (or hazelnut liqueur)

• 7 large eggs, separated

For the Nutella Frosting:

• 2 cups unsalted butter, softened

• 1 cup Nutella

• ¼ teaspoon salt (optional)

• 2 cups confectioner’s sugar

Other Ingredients:

• Crunchy wafer cookies, crushed

• ½ cup Frangelico (for soaking layers)

• Ferrero Rocher candies and chopped hazelnuts for garnish

Step-by-Step Instructions

1. Prep and Preheat
Preheat your oven to 350°F (175°C).
Line the bottoms of two 8-inch pans with parchment paper and grease the sides.
Set aside.

2. Melt the Chocolate and Nutella
In a microwave-safe bowl or over a double boiler, melt the chocolate chips.
Once smooth, whisk in the Nutella until combined.
Let the mixture cool slightly while you prepare the dry ingredients.

3. Make the Hazelnut Flour Mix
Add the hazelnuts, flour, cocoa, baking powder, powdered sugar, and salt to a food processor.
Pulse until a fine flour forms.
This adds both structure and intense hazelnut flavor.

4. Cream the Butter and Sugar
In a stand mixer, cream the butter and sugar on high until light and fluffy.
Add the egg yolks one by one, followed by the Frangelico.
Then fold in the melted chocolate mixture and hazelnut flour blend.

5. Whip the Egg Whites
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the chocolate mixture into the whipped whites in batches.
Be patient — you want to keep as much air as possible.

6. Bake the Cake Layers
Divide the batter between the two prepared pans.
Smooth the tops and bake for 35–40 minutes.
Use a toothpick to check for doneness.

7. Cool and Slice the Cakes
Let the cakes cool in the pans for 10 minutes.
Then turn them out onto wire racks and cool completely.
Once cooled, slice each cake in half horizontally for four thin layers.

8. Make the Nutella Frosting
Beat the butter until pale and fluffy.
Add Nutella and beat for 5–6 minutes.
Gradually add the powdered sugar and continue mixing until the frosting is thick and airy.

9. Soak and Layer
Place the first layer of cake on a serving plate.
Brush it lightly with Frangelico.
Spread a layer of frosting, sprinkle crushed wafers, and repeat with the next layers.

10. Frost the Outside
Use an offset spatula to frost the top and sides of the cake.
Smooth out the surface or create rustic swirls.
Chill the cake for 15 minutes before decorating.

11. Decorate with Flair
Top the cake with Ferrero Rocher candies, chopped hazelnuts, and crushed wafers.
Pipe swirls of frosting around the top edge if desired.
For extra shine, drizzle with chocolate ganache or dust with cocoa powder.

Troubleshooting

If your cake layers crack, they may have been overbaked — keep an eye on them after 30 minutes.

Frosting too soft? Chill it for 10 minutes and rewhip before using.

Cake too dense? Be gentle when folding in the egg whites to keep the batter airy.

If the cake slides while stacking, chill each layer briefly before assembling the next.

Ganache or buttercream breaking? Make sure all ingredients are at room temperature before mixing.

Tips and Variations

Make the cake layers a day ahead and refrigerate — it makes slicing and stacking easier.

Substitute hazelnut extract for Frangelico if you want an alcohol-free version.

Add a thin layer of chocolate ganache under the frosting for extra decadence.

Use dark chocolate instead of bittersweet for a more intense flavor.

Chop up leftover Ferrero Rochers and fold them into the frosting for even more texture.

Serving and Pairing Suggestions

Let the cake sit at room temperature for 45 minutes before serving for the perfect buttercream texture.

Serve thin slices — this cake is rich and satisfying.

Pair with espresso, cappuccino, or a glass of dessert wine like Vin Santo or Moscato.

It also goes wonderfully with fresh berries or a small scoop of vanilla bean ice cream.

Perfect for birthdays, holidays, anniversaries, or any time you want to impress guests.

Nutritional Information (Per Slice, Estimated)

Calories: 760
Fat: 56g
Saturated Fat: 37g
Carbohydrates: 55g
Sugars: 47g
Protein: 7g
Fiber: 3g
Sodium: 472mg
Cholesterol: 163mg
Calcium: 151mg
Iron: 3mg

Note: Nutritional values are approximate and may vary depending on ingredients used.

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Recipe Summary and Q&A

This Ferrero Rocher Cake combines all the elements of your favorite candy in a stunning layered dessert.

Hazelnut chocolate cake, Nutella buttercream, crunchy wafers, and a touch of liqueur make each bite unforgettable.

Can I make it gluten-free?
Yes! Just replace the all-purpose flour with more ground hazelnuts.

Can I make it without alcohol?
Absolutely — use hazelnut extract or skip the soaking step entirely.

Can I freeze the cake?
Yes, freeze the cake layers individually or freeze the assembled cake before decorating.

What can I use instead of Nutella?
Any quality hazelnut chocolate spread will work, even homemade versions.

If you’re looking for a show-stopping cake that’s rich, balanced, and utterly luxurious, this is it.