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Nutella Filled Chocolate Cake with Chocolate Buttercream Icing

Father’s Day this year was all about chocolate. I’ve been craving chocolate cake and finally had a reason to make it.

To take the cake to the next level I filled it with Nutella because well everything is better with Nutella right? I put a dam around the edge of the cake, filled it with Nutella and evenly smoothed the filling with an offset spatula {forgot to picture that part}.

This cake is super moist, rich and delicious. You’ll probably want a glass of milk to go with it. I wish I had a nicely styled picture of a slice but I was only able to take a picture with my iPhone. Sorry for the poor quality but I wanted to give you an idea of how moist the cake is.
Nutella Filled Chocolate Cake with Chocolate Buttercream Icing
Print Recipe

Chocolate Cake:
1 box Devil’s Food cake mix
1 stick salted butter, melted
1/4 cup mayonnaise
3 eggs
1 tsp vanilla extract
1 cup water
approx. 5 tbsp Nutella

Preheat oven to 350 degrees. Prepare cake pans. In the bowl of your mixer, combine cake mix, butter, mayonnaise, eggs, vanilla extract and water. Beat on low speed for one minute. Scrape down the sides of the bowl and mix for an additional two minutes on medium speed. Divide evenly in cake pans and bake for 25-30 minutes or until tops spring back when lightly touched or a toothpick inserted comes out clean. Remove to cooling rack.

*For an extra moist cake let the layers cool for 15 minutes in the pans then remove and wrap each layer with plastic wrap while still warm and place in the refrigerator. Leave them in there until they are completely cooled and have firmed up. Layers that are chilled in the refrigerator are easier to trim without having a ton of crumbs. Trim the layers, fill with Nutella and decorate.

Chocolate Buttercream:
1 cup salted butter, softened
1 cup solid vegetable shortening
1 tbsp chocolate syrup
2 tsp vanilla
7 c powdered sugar, approx. 896 grams
1 1/4 cup cocoa powder (loosely fill your measuring cups), approx. 120 grams
7-8 tbsp milk (depends on consistency you like)

Combine powdered sugar and cocoa powder and set aside. In the bowl of your electric mixer add the butter, shortening and chocolate syrup. Mix until smooth and creamy. Add vanilla and mix until combined. Add powdered sugar/cocoa powder mixture and milk and mix for 6-8 minutes on medium speed until light and fluffy.聽

*This is a crusting buttercream. I had enough icing to ice a 2-layer 8″ cake with plenty of icing left over. It’s safe to say that you could easily ice a 9″ 2-layer cake with this recipe.

*I made a 2-layer 8″ round cake and my layers were not full 2″ layers. If you want a full 2″ layer you will have to make more batter.
To see how I like to ice a cake quickly visit this post.



  1. This looks so YUMMY!! Do you know that I have never even tasted Nutella? Crazy, right? I am afraid if I taste it once, I won’t be able to live without it, cuz’ I am a HUGE fan of all things chocolate!

  2. I want to live in this cake. That is all 馃檪

  3. Shut the door! Chocolate cake…chocolate butter cream..NUTELLA! HEAVEN ON A PLATE! YUMMY!

  4. Wow, Melissa!!! That’s one good-looking cake! I bet it tastes as great as it looks.

  5. So yummy!! This cake looks gorgeous.

  6. Hello,

    I would like to check with you.
    When a person says 2-layer 8 inch round cake, does it mean bake 2 8-inch round cake and then stack on top of each other or just bake 1 cake and then cut it into half?


  7. Just a query,i am allergic to eggs what can be the best substitute

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