Ferrero Rocher Cake

Ferrero Rocher Cake

Indulge in the ultimate chocolate lover’s fantasy with this exquisite Ferrero Rocher Cake recipe. This delightful creation combines layers of rich chocolate cake, velvety hazelnut frosting, and a generous infusion of Ferrero Rocher chocolates. Each bite is a luxurious experience, as the smooth chocolate melts in your mouth, and the crunchy hazelnut surprises your taste buds. Whether you’re celebrating a special occasion or simply craving a heavenly dessert, this Ferrero Rocher Cake is guaranteed to leave a lasting impression on your palate and bring joy to any gathering. So, let’s dive into the recipe and embark on a journey of pure chocolate bliss!


  • For the chocolate cake:
    • 2 cups all-purpose flour
    • 1 3/4 cups granulated sugar
    • 3/4 cup unsweetened cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 1 cup whole milk
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling water
  • For the hazelnut frosting:
    • 1 1/2 cups unsalted butter, softened
    • 4 cups powdered sugar
    • 1/2 cup Nutella or hazelnut spread
    • 2 teaspoons vanilla extract
    • 3-4 tablespoons milk
  • For the decoration:
    • Ferrero Rocher chocolates (quantity depends on your preference)
    • Chopped hazelnuts (optional)


  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed using an electric mixer until the batter is smooth and well incorporated.
  4. Reduce the speed to low and carefully pour in the boiling water. Mix until the water is fully incorporated. The batter will be thin, but that’s normal.
  5. Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the counter to remove any air bubbles.
  6. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
  8. While the cakes are cooling, prepare the hazelnut frosting. In a large mixing bowl, cream the softened butter until light and fluffy using an electric mixer.
  9. Gradually add the powdered sugar, Nutella, and vanilla extract to the butter. Mix on low speed until the ingredients start to combine. Then, increase the speed to medium and continue to mix until the frosting is smooth and creamy.
  10. If the frosting is too thick, add milk, one tablespoon at a time, until you reach the desired consistency. Conversely, if the frosting is too thin, add a little more powdered sugar until it thickens.
  11. Once the cakes have completely cooled, place one layer on a serving plate or cake stand. Spread a generous amount of hazelnut frosting over the top.
  12. Add the second cake layer on top and repeat the frosting process.

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