The Best Ferrero Rocher Cake Recipe (video)
Do you enjoy the chocolate and hazelnut flavors of the popular Ferrero Rocher candy? You’ll love those same flavors in this Ferrero Rocher cake made with hazelnuts, Frangelico, chocolate and Nutella! For this cake, I add pieces of waffle cookies for extra crunch and frost the outside of the cake with a Nutella buttercream! It’s a chocolate-lover’s dream!
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A Rich Ferrero Rocher Cake
This easy and delicious Ferrero Rocher cake is uber rich, like biting into the decadent truffle. The chocolate cake layers are delicate, yet rich almost like a brownie and very chocolatey. The cake layers are truly delicate so I recommend allowing the layers to cool completely and even set overnight. This way, the cake will be sturdier and easier to work with. This chocolate richness is balanced with the fluffy chocolate buttercream and the bittersweet flavor of Frangelico.
- I garnished my chocolate cake with pieces of butternut cookies, roasted hazelnuts and pieces of Ferrero Rocher candy.
How to Make a Ferrero Rocher Cake
Making this incredible hazelnut chocolate cake is a breeze! Here’s how it’s done:
- Start by preheating the oven to 350F and line two, 8-inch pans with parchment paper.
- Melt chocolate chips in a microwave or double boiler. While chocolate is still hot, add Nutella and whisk until smooth.
- Place hazelnuts, flour, cocoa powder, baking powder, salt and confectioner’s sugar into food processor and pulse until fine flour forms. Set flour aside.
- Next, place sugar and butter into a mixer bowl and whisk on high speed until light and fluffy. Add Frangelico and egg yolks; mix until well combined. Fold in the chocolate and Nutella mixture, followed by hazelnut flour.
- Transfer chocolate batter into a separate bowl and clean mixer bowl very well. Place egg whites into a clean mixer bowl and whisk until stiff peaks form. Gently fold in the prepared cake batter into egg whites, being careful not to flatten the egg whites. Fold gently until uniform batter forms.
- Pour batter into prepared cake pans and bake in preheated oven, until toothpick inserted into the center comes out clean, about 35-40 minutes. Remove cakes from pans and let cool completely on wire racks. Cake layers will be fragile; handle carefully. Once completely cooled, split the layers in half, forming 4 layers total.
Creamy Nutella Buttercream
You’ll love the creamy Nutella buttercream I used for this recipe! To make this frosting, simple beat the softened butter and Nutella for about 5 to 6 minutes, until it’s thick and fluffy. Next, add the confectioner’s sugar and pinch of salt and mix again until the frosting is done. Make sure your butter isn’t too soft! If it’s partially melted, the buttercream will stay flat.
Making an Alcohol-Free Version
I get lots of questions about substituting the liqueur in this recipe. If you want to make an alcohol-free version of this cake, simply replace the Frangelico with hazelnut syrup. You can find this syrup in the coffee aisle of your local grocery store. You can also try adding a teaspoon of hazelnut extract to the buttercream and the cake batter to add extra nutty flavor. Either way, this recipe will taste amazing! (affiliate links)
More Recipes!
- Ferrero Rocher Cheesecake – rich, chocolate and hazelnut cheesecake with cookie bits and more chocolate!
- Ferrero Rocher Macarons – you’ll love these chocolate macarons with hazelnut flavors!
- Raffaello White Chocolate Cake – this one is inspired the white chocolate and coconut truffle!
- Opera Cake – this classic coffee cake is made with almond cake layers and French buttercream!
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The Best Ferrero Rocher Cake Recipe (video)
Ingredients
For Cake Layers:
- 1 3/4 cup bittersweet chocolate chips
- 1/2 cup Nutella or other hazelnut-chocolate spread
- 1 cup hazelnuts
- 1/4 cup confectioner's sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup butter, softened at room temperature
- 1/2 cup white granulated sugar
- 2 tablespoons Frangelico or other hazelnut liqueur
- 7 eggs, separated
For Nutella Frosting:
- 2 cups unsalted butter, softened at room temperature
- 1 cup Nutella
- 1/4 teaspoon salt, optional
- 2 cups confectioner's sugar
Other ingredients:
- crunchy wafer or waffle cookies, crushed
- 1/2 cup Frangelico or other hazelnut liquor
- Ferrero Rocher candies and hazelnuts for garnish
Instructions
- Preheat oven to 350F and line 2, 8-inch cake pans with parchment paper and spray down sides with non-stick spray.
- Melt chocolate chips in a microwave or double boiler. While chocolate is still hot, add Nutella and whisk until smooth.
- Place hazelnuts, flour, cocoa powder, baking powder, salt and confectioner’s sugar into food processor and pulse until fine flour forms. Set flour aside.
- Next, place sugar and butter into a mixer bowl and whisk on high speed until light and fluffy. Add Frangelico and egg yolks; mix until well combined. Fold in the chocolate and Nutella mixture, followed by hazelnut flour.
- Transfer chocolate batter into a separate bowl and clean mixer bowl very well. Place egg whites into a clean mixer bowl and whisk until stiff peaks form. Gently fold in the prepared cake batter into egg whites, being careful not to flatten the egg whites. Fold gently until uniform batter forms.
- Pour batter into prepared cake pans and bake in preheated oven, until toothpick inserted into the center comes out clean, about 35-40 minutes. Remove cakes from pans and let cool completely on wire racks. Cake layers will be fragile; handle carefully. Once completely cooled, split the layers in half, forming 4 layers total.
- For frosting, place softened butter and Nutella into a mixer and whisk until light and fluffy, about 5 to 6 minutes. Gradually add the confectioner's sugar until frosting is thick and fluffy, mixing for another 3 to 4 minutes. Can add a pinch of salt for flavor.
- To assemble cake, lightly soak each layer with Frangelico before topping with frosting and crushed cookies between each layer. Frost sides and top; garnish top with candy, hazelnuts and/or cookies.
- Keep Ferrero Rocher cake refrigerated. When getting ready to serve, remove cake about 1 hour before serving to allow buttercream to soften.
- GLUTEN FREE: replace the 1/4 cup flour with an additional 1/4 cup hazelnuts for a gluten-free recipe!
Hi Tatyana .. I like everything you cook .. I have really long list to try lool .. But about this cake instead of the hazelnut lequor what I can use ? I cant use the hazelnut lequor or any alcoholic and thanks for amazing recipes
This is a great cake to start with! For a non-alcoholic version, I recommend finding hazelnut extract and diluting it with water.
This cake was absolutely delicious. Everyone loved it. Not hard to make at all! Thank you for your recipe. Can’t wait to make other cakes ?
I’m so glad you enjoyed it! 🙂
Hello Tatyana
Thank you very much for your cinnamon rolls recipe, they were amazing and everybody loved them.
About this Ferrero cake, is there any substitute for the frangelico?
Thanks
I’m so glad you enjoyed the cinnamon rolls! For the Ferrero Rocher cake, you can omit the Frangelico and substitute it with a mixture of simple sugar syrup and hazelnut extract
Hi Tatyana! Fantastic recipes as usual!
Question: what can I use instead of hazelnut flour? My grocery store is out :/
You can also use almond flour 🙂
Hello, Tatyana! I’m really looking forward to preparing this cake, but I was wondering wheather I can bake the two cake layers separately, one after another, since I have only one cake pan? Thanks 🙂
I think that would be okay! Enjoy 🙂
Hi. I tried your rafaelo coconut cake, whuch came out really well and yummy. I have a question. As adviced by you i added almond flour. The cake turned out a bit dense. Did i go qrong somewhere. Or do almond flour cake turn out a bit dense.
I’m glad you enjoyed my recipe! Yes, almond flour cakes usually come out more dense because almond flour doesn’t have gluten. If you want a more airy cake, try replacing the almond flour with regular, all-purpose flour
Hi. About the ferraro rocher chocolate. Instead of frangelico liquer. Can we use anyother alchohol. Thanks in advance.
Manjula
Hi, when I mix the the chocolate batter into meringue , I fold it but why the burble seems quickly turn to liquid. My oven not big enough to put in two pan, can I pour into one pan? Is the degree and time need to change? Thanks
Hi. About the ferraro rocher chocolate. Instead of frangelico liquer. Can we use anyother liquer Thanks in advance.
Manjula
Do you have hazelnut extract? You can mix together hazelnut extract with a simple sugar syrup 🙂
Ok thank you.
Hi there. I used your ferraro rocher cake recipe for a friends birthday. My friends family loved it. I want to show you a picture of it. Where can i upload it for you to see. Though it may not be as perfect as yours. But it tasted yum. Thank you very much.
Hi Tatyana,
I made this cake last weekend. It was yum.
I had a issue of my cake breaking into pieces… Also when I cut in tow it was too thin and falling apart.. What did I do wrong there?
Thank you so much
Siyu
This cake is very fragile, I had the same thing happen to mine. It’s because it’s made with a nut flour and has less gluten. Just be extra careful 🙂
What condition do the hazelnuts have to be in? Raw? De skinned?
I used roasted hazelnuts with the skin but you can toss them around in a closed bowl to remove the skins if you want 🙂
Hey Tatyana, lovely recipe! I was wondering if Hazelnut meal would just work fine? If so, how many cups should i put in? Thank you! 😀
Yes, hazelnut meal will work well, too. Just add the same amount 🙂
hi tatyana, can i use the TORANI hazelnut syrup instead of the Frangelico? or is it gonna be too sweet?thanks
Yes, the syrup will work great! Frangelico is also very sweet so don’t worry about the sweetness 🙂
BTW Tatyana I forgot to ask you. Should I mix the torani hazelnut syrup with water to put on the assemble cake? Thank you sooo much
The syrup straight up should work great but if you want to dilute the sweetness, mix with water 🙂
Hi. You mentioned hazelnut flour on the directions but I don’t see them on the ingredients. Is the “hazelnut” suppose to have the word “flour” after it? Thanks.
Hi! I used whole hazelnuts and placed them into the food processor to create my own flour 🙂
Can I use an almond liquor as thats all I have, or will it change the taste a lot?
You could still use, it will give the cheesecake a nutty flavor and that’s what you’re looking for 🙂
Can I put a fondant over this cake? Will the frosting hold the fondant?
Yes, the cake should hold the fondant with no problems! 🙂
Hi Tatyana,
I made the cake in 2 cake pans. 1 of them I put a parchment paper at the bottom and the other pan I only put butter all over. When it’s done, the 1 I only put butter has 1 hollow at the bottom. The other one is perfect. Do you know if parchment paper makes a different in baking the cake? Thanks!
Hi im going to make this cake for my mum as she loves Ferrero Rochers!
However I am slightly confused whether I need to just use all purpose flour or hazelnut flour as in some of the replies you mentioned hazelnut flour. Should I just stick to the ingredients and quantities listed or use hazelnut flour??
I’ll be sure to tell you how it goes!
I used 1 cup hazelnuts to make my own hazelnut flour for this cake 🙂 You can use store bought hazelnut flour, too!
Hi there. I used your ferraro rocher cake recipe for a friends birthday. My friends family loved it. I want to show you a picture of it. Where can i upload it for you to see. Though it may not be as perfect as yours. But it tasted yum. Thank you very much.
I’m so glad everyone enjoyed it! You can tag by photos with #tatyanaseverydayfood on Instagram or send photos to my Facebook page 🙂
This is soooo tempting. I really want to try this for my anniversary. But I have a small oven and cannot fit two 8inch tins at a time. Can I prepare the batter and bake them one after the other?
Yes, I think that will work just fine, too! 🙂
I made this cake for my sisters’s birthday, and it was delicious, everyone loved it. It was an absolutely success! Thank you so much for this recipe!!! I’ll make it again, that’s sure :))
Awesome! So glad everyone enjoyed it! 🙂
HI!!
I want to bake this cake gluten-free,
and I wanted to know if the cake wont fall apart, since there is no flour at all?
And how long it can stay out of the fridge?
By the way, it looks amazing!!!!!!
Hi! You can certainly try making this gluten-free, just add a little bit more hazelnuts/hazelnut flour to the batter. The layers are very delicate so handle them with care 🙂 Once the cake is assembled, it should be fine at room temperature for hours
Hello tatyana
I wanted to make half of the measurement that you did and how many eggs should i use?
And can I substitute the hazelnut with almond flour?
Hi! Yes, almond flour will work great, too! When reducing the recipe, use 3 egg yolks and 4 egg whites 🙂
hello! if am using hazelnut flour instead of what your using what ingrediants do i need to take out or put on.
Thanks!
Hi! I recommend using a direct conversion, 1 cup hazelnut flour for 1 cup hazelnuts that I used in the recipe 🙂
I made this for my husbands birthday today and it came out great. I especially loved that you had a video of the recipe. I can hardly wait to try the cinnamon rolls. Thank you
Awesome! Happy Birthday to your husband! 🙂
Hi!! I made this cake, it was very dense, more like a brownie, I wonder if I did something wrong ?
This cake is definitely on the denser side due to the hazelnut flour. Hope you still enjoyed it! 🙂
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Hi Tatyana! I made this cake yesterday but instead of baking in two pans like you had done I baked it in one. It took longer to bake and the top started burning while the centre of the cake was still not done. And the cake turned out to be quite hard unlike yours soft and airy though it still tasted good. Can you please guide me as to where I went wrong?
Hi! So sorry that your cake didn’t turn out well. Next time, please use 2 pans, or split the batter and wait for one to finish. The batter is already quite heavy so it takes longer to bake. Hope your next one turns out better! 🙂
Hi there, just wondering would the cake still taste ok without any syrup or frangelico. I didn’t want to use alcohol so the kids can eat it but I can’t find hazelnut extract around where I live. Thanks!
Hi! Have you tried searching for a hazelnut coffee syrup? That would work well. The cake will still taste amazing without it but I love the additional nutty flavor!
I want to make this cake for this weekend. If I make it couple dayd before we eat it will it be fine? Or should make the cake layers and then frost it before we eat it?
Making it ahead of time is a great idea! Just store it in the refrigerator and take it out 1 to 2 hours before serving to allow the cake to soften 🙂
Thank you? love all your recepies!
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Hi Tatyana,
I’m going to attempt to make this cake this weekend for my sister 16th Birthday. I read that I can substitute the liquor for extract, so now my question is do I still use the same measurements as the liquor for the extract and simple syrup???
HI! If you are using extract, you’ll need just 2 teaspoons since it is much more potent and concentrated 🙂
Hi! I want to make this cake gluten free. Instead of adding more hazelnut can I replace the flour with potato flour/starch? Thank you 🙂
Hi! I haven’t tried a gluten-free version but I’m sure it would work well 🙂
HI Tatyana,
I tried to make this cake tonight. Not nearly as pretty as yours, the cake layers crumbled and there was nt enough frosting to cover it all, so the aspect is not very beautiful, but I am sure it will taste good.
Thank you for your recipes!
Hi Anabel! Hope you were still able to enjoy the cake!
Could you please tell me about how many ounces of waffle cookies are necessary to put between the cake layers?
I’m not 100% how many ounces the cookies were, sorry! I used about 10 of those waffle cookies.
Hi Tatyana,
Thank you for sharing this recipe. I am excited to try it our for my husbands birthday. I would like to try 2 10-inch rounds, to increase the serving size. Can you recommend the recipe modifications?
Thank you!
Usha
Hi! This is a great choice for a birthday! I recommend doubling the recipe if you want to use 10-inch rounds 🙂
My mouth is watering. Can’t wait to try it out!
I love this cake and its really pretty
This looks amazing! I’m going to try making this for my friend’s birthday!
[…] Coś dla miłośników ferrero rocher oraz mega słodkości, pyszny i efektowny tort. Inspiracja. […]
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Hi Tatyana,
I made your Ferrero Rocher cake last night and it was amazing! I added 2 teaspoons of instant espresso to the batter and the frosting for a little extra pop of flavor. Thank you so much for sharing!
Hi! What a great idea! I’m so glad you enjoyed my recipe! 🙂
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That cake looks so lovely but it would have to be a ‘special occasion’ cake as it is getting a little expensive now a days to make these kind of cakes. Just the nutella alone is around $5…and that is just for one ingredient. Got to get liqueur/chocolates/hazelnuts etc. Siiiggghhhh! I understand why shop cakes are pricey. Just thought I would comment on the price of ingredients these days. A yummy looking cake….Christmas is coming, that will give me an excuse lol.
Hi Sharon! This cake is definitely not one of the cheaper options on my blog but definitely worth if you love chocolate! So rich and decadent – perfect for Christmas! 🙂 Enjoy!
Hello dear if i want to do it with a 9 inch how to convert plz
Hi! If you go down to the recipe card and find the servings, you can increase the serving amount, say from 16 to 20, and the recipe will automatically update with the increased amount. Enjoy!
Thank you so much dear
Hi there!
I have made your Ferrero rocher cake before but I’m curious if it is OK to back ahead with this style cake? Do the layers freeze well if I bake a week in advance then assemble later on? I don’t have the time on the day of function to bake, chill, do buttercream and assemble etc.
Hi Cassie! Yes, you can absolutely freeze the cake layers ahead of time. You can also make the buttercream up to a week in advance and keep it well covered and refrigerated. You can assemble the cake with the layers frozen and remove the buttercream from the fridge for about an hour to allow it to soften. Hope the cake is a hit with everyone!
Can I make this cake with all-purpose flour instead of Hazel nut flour?
Hi Rose! I recommend adding some hazelnut flour or even almond flour, but yes, you can make this will all-purpose flour. The texture will be slightly different though. Enjoy!