Ferrero Rocher Cake
Ferrero Rocher cake is a chocolate hazelnut cake with hazelnut sponge layers, Nutella chocolate buttercream and crushed wafers, topped with the candies. To me it tastes like one giant Ferrero Rocher.
More hazelnut layer cakes: my hazelnut meringue Nutella cake and Grafskie Razvalinu.
Ferrero Rocher Cake Recipe
This is a four-layer cake made from two 8-inch pans. Each layer of hazelnut sponge cake gets a coat of Nutella buttercream and a sprinkle of crushed hazelnut wafers, the same crunch as the wafer shell inside the candy.
Why you’ll Love this Ferrero Rocher Cake
It’s a showstopper for birthdays and holidays.
- Tastes like the candy – nutty sponge, chocolate Nutella buttercream and a wafer crunch in every bite.
- Almost flourless – the sponge is mostly ground hazelnuts with just a few spoonfuls of flour, so it tastes like hazelnuts all the way through.
- Three-ingredient buttercream – butter, melted chocolate and Nutella. There’s no powdered sugar, so it’s rich but not sugary.
- Ready the day before – the whole cake keeps in the fridge overnight, and the plain sponge layers freeze for up to a month.
What Is a Ferrero Rocher Cake?
It’s a layer cake made to taste like a Ferrero Rocher, the gold-wrapped chocolate with a whole hazelnut, a crispy wafer shell and a creamy hazelnut center. The cake has the same three parts: hazelnut sponge, crushed wafers and Nutella buttercream.
The cake layers start the same way as my simple sponge cake, with eggs and sugar whipped until they triple. There’s no butter or oil in this batter, and ground hazelnuts take the place of most of the flour.
Ingredients for Ferrero Rocher Cake
Most of the list is hazelnuts and chocolate in one form or another. Amounts are in the recipe card at the bottom.
Hazelnut Sponge Cake
- Eggs: large, at room temperature. Whole eggs whip up taller when they’re warm, and they give the hazelnut sponge most of its lift.
- Sugar: granulated. It dissolves into the whipped eggs and keeps the foam stable, so the batter stays fluffy while you fold.
- Hazelnut flour: finely ground hazelnuts, also sold as hazelnut meal, and it’s where all the hazelnut flavor comes from. Almond flour works too, with a milder flavor.
- All-purpose flour: just a few spoonfuls. It gives the nutty sponge enough structure to hold its shape.
- Cocoa powder: unsweetened. It turns the hazelnut sponge chocolate brown and gives it the chocolate half of the flavor.
- Baking powder: a fresh can. Ground nuts are heavy, so it gives the batter extra lift on top of the whipped eggs.
Nutella Chocolate Buttercream
- Butter: unsalted, at room temperature, soft enough to dent with a finger. Butter that has melted won’t whip back up.
- Chocolate: semi-sweet chips or a chopped bar. Melted and cooled to about 75°F (24°C), it sets the buttercream firm enough to hold up the layers.
- Nutella: or any chocolate hazelnut spread. It gives the buttercream the taste of the candy’s creamy center.
Wafer Crunch and Decoration
- Hazelnut wafers: thin wafer cookies with a hazelnut cream filling, like Loacker Quadratini. Crushed between the layers, they give the cake the crunch of the candy’s shell.
- Ferrero Rocher: decoration for the top, one on each piped star.
- Hazelnuts: chopped, for the sides. More crushed wafers work too. On the cake in these photos I used crushed ice cream cone wafers.
- Rolled wafer cookies: optional decoration for the top, like in the photos. Store-bought or homemade wafer rolls both work, and nothing changes if you leave them off.
How to Make Ferrero Rocher Cake
Bake the hazelnut sponge, make the buttercream while it cools, then stack and decorate. I first found this cake on Momsdish years ago, and it started on a Polish baking blog.
How to Make the Hazelnut Sponge Cake
- Prep the pans – heat the oven to 350°F (175°C). Line the bottoms of two 8-inch round cake pans with parchment rounds. Don’t grease the sides. The sponge batter grips the bare sides and climbs up them as it bakes, so it rises tall and doesn’t collapse.
Can I bake one pan at a time?
Bake both pans at the same time. Batter that waits on the counter while the first pan bakes loses its air, and that layer comes out flat. - Mix the dry ingredients – sift the flour, cocoa and baking powder through a fine-mesh sieve, then stir in the hazelnut flour. Set it aside.
How do I make my own hazelnut flour?
Grate whole hazelnuts on the fine drum of a rotary cheese grater. It shaves them into light, fluffy flour, which bakes into tall, airy layers. A food processor or blender can’t do this: it chops the nuts into coarse bits, then oily paste, and the heavy nuts knock the air out of the whipped eggs. If you like some crunch, swap a little of the flour for pulsed hazelnuts. - Whip the eggs – fit a stand mixer with the whip attachment and whip the eggs on high until frothy, about 3 minutes. Add the sugar slowly, then keep whipping on high until the eggs are pale, thick and tripled in volume, about 15 minutes. Don’t cut this short. Eggs that aren’t whipped long enough can’t hold up the heavy nut flour, and the cake bakes flat and dense.
How do I know the eggs are whipped enough?
Lift the whip and let the batter drip back into the bowl. It should fall in a thick ribbon that sits on top for a few seconds before it sinks in. If it disappears right away, keep whipping.Can I use a hand mixer?
Yes. A hand mixer takes longer to get the eggs to triple, so go by the ribbon and the volume, not the clock. - Fold in the dry mix – add the dry ingredients in 3 additions and fold them in gently with a wide spatula, just until no dry streaks are left. The batter loses a little volume, and that’s normal. It should end up thick but pourable. Stop folding as soon as it’s mixed, because every extra stroke knocks out air.
Why did my batter turn thick like dough?
The eggs lost their air. Either they weren’t whipped long enough, or the batter was folded too long after the nuts went in. Next time, whip the eggs until they triple and fold with as few strokes as you can. - Pour the batter – divide it evenly between the prepared pans and spread it to the edges. If you have a scale, weigh them for even layers: the batter comes to about 805 g (1 lb 12½ oz), so pour about 400 g (14 oz) into each pan.
- Bake at 350°F (175°C) – bake both pans for about 45 minutes, OR until a toothpick in the center comes out clean. Keep the oven door closed until you can smell the cake. That smell means it has only started to bake, so check it a while after that.
Why did my cake sink in the middle?
The center was still a little underbaked. Test with a toothpick in the very middle, and give it a few more minutes if it comes out wet. - Cool the layers – leave them in the pans for 5 minutes. Then run a thin knife around the inside of each pan to loosen the cake, invert it onto a cooling rack and peel off the parchment. Let the layers cool completely.
How to Make the Nutella Chocolate Buttercream
- Melt the chocolate – microwave it on low in short bursts, stirring after each one. Stop heating when about three-quarters of it has melted, and keep stirring so the warm chocolate melts the rest. Then let it cool to about 75°F (24°C). It should still be fluid and feel cool on your lip. Warmer chocolate softens the butter and the buttercream turns soupy.
- Beat the buttercream – with the paddle attachment, beat the room-temperature butter, the cooled chocolate and the Nutella until smooth and fluffy. You don’t need any powdered sugar.
My buttercream is runny. What do I do?
If it’s just soft, chill the bowl for 15 to 20 minutes, then whip it again. If the butter fully melted from warm chocolate, it won’t whip back up, so start over with room-temperature butter and chocolate that has cooled.Can I make the buttercream ahead?
Yes, a day ahead. Keep it covered in the fridge, then let it sit on the counter until it’s soft again. Don’t microwave it, since that melts it.
How to Assemble the Ferrero Rocher Cake
- Split the layers – once the cakes are completely cool, cut each one in half horizontally to make 4 layers. A long cake slicer, or a serrated knife with cake leveling clips, keeps the cut even.
My layers are too thin to split. What happened?
Usually the hazelnuts were pulsed or chopped instead of finely grated, and the heavy pieces knocked the air out of the batter. Use store-bought hazelnut flour, or grate your own on a rotary cheese grater. You can also double the recipe and bake four layers instead of splitting two, as long as all the pans go in the oven at the same time. - Crush the wafers – put the hazelnut wafers in a zip-top bag and roll over them with a rolling pin until they’re in small pieces.
- Save some buttercream – set some aside for the sides and the stars on top. The amount is in the recipe card.
- Anchor the first layer – spread a small dab of buttercream on the serving plate, set the first layer on top and press it down so it doesn’t slide.
- Frost and add crunch – spread a quarter of the remaining buttercream over the layer, then sprinkle a third of the crushed wafers over it. Repeat with the next two layers. Set the last layer on top and spread the last quarter of that buttercream over it.
- Frost the sides – cover the sides with the buttercream you set aside, using an offset spatula. Spinning the cake on a cake turntable makes it easier. Then press the chopped hazelnuts or more crushed wafers onto them.
- Pipe and top – pipe 8 stars around the top with a piping bag and a 1M star tip, and set a Ferrero Rocher on each one. Add the rolled wafers if you’re using them.
- Chill or serve – serve it right away, or keep it in the fridge. Set a chilled cake out ahead of time so the buttercream softens before you slice it.
Marina’s Pro Tips for theBest Ferrero Rocher Cake
- Leave the pan sides ungreased. Parchment on the bottom is all the sponge needs. The batter grips the bare sides and climbs up them, so the layers bake tall instead of sinking.
- Warm the eggs for the sponge. Set cold eggs in a bowl of warm tap water for 10 minutes. Room-temperature eggs whip up faster and taller.
- Use real hazelnut flour, not chopped nuts. Buy it, or grate whole hazelnuts on the fine drum of a rotary cheese grater. Pulsed nuts are too heavy for the whipped eggs, and the layers bake flat.
- Whip the eggs until they triple, not just until foamy. That volume holds up the heavy nut flour, so the layers bake tall enough to split.
- Bake both sponge layers at the same time. A pan of batter that waits its turn loses air and bakes up flat.
- Cool the chocolate before it meets the butter. Warm chocolate melts the butter, and the buttercream turns soupy.
How to Serve Ferrero Rocher Cake
Let a chilled cake sit out until the buttercream softens, then slice it with a long, sharp knife, wiping it clean between cuts. It’s rich, so thin slices go a long way. Strong coffee or tea goes well with all that chocolate. Readers bake it for birthdays and holidays, and you’ll find it with the cakes in my Christmas dinner ideas.
Make-Ahead Ferrero Rocher Cake
You can bake the hazelnut sponge layers a day ahead, wrap them and keep them at room temperature. The buttercream can be made a day ahead too. Or assemble the whole cake the day before and keep it in the fridge.
How to Store Ferrero Rocher Cake
Fridge: cover the cake and keep it in the fridge for up to 3 days. The wafers soften a little as it sits, but the cake is still great the next day.
Freezer: freeze the unfrosted sponge layers, wrapped tightly, for up to 1 month. Thaw them in the fridge before you frost them.
The questions that come up most in the comments, answered.
Ferrero Rocher Cake FAQ
Why did my Ferrero Rocher cake come out flat and dense?
The eggs lost their air. Either they weren’t whipped until they tripled in volume, or the batter was folded too long after the dry mix went in. Chopped or pulsed hazelnuts in place of fine hazelnut flour deflate it too. The sponge steps above walk through all three.
Do you use whole eggs or just egg whites?
Whole eggs, yolks and all. You don’t need cream of tartar either.
Can I use almond flour instead of hazelnut flour?
Yes. Almond flour works the same way, but the cake tastes milder and less like a Ferrero Rocher. All-purpose flour doesn’t work in place of the hazelnut flour, because it changes both the flavor and the texture of the sponge.
Can I bake Ferrero Rocher cake in 9-inch pans?
Yes. Increase the whole recipe by a quarter so the layers are still thick enough to split, and bake for the same time. For 10- or 11-inch pans, double the recipe and bake a little longer. The recipe card has the numbers for both.
Does the Nutella buttercream need powdered sugar?
No. The Nutella, the chocolate and the cake itself make it sweet enough. It’s a rich cake, but not an overly sweet one.
Do the wafers stay crunchy?
They soften a little the longer the cake sits, so the crunch is best the day you make it. The ground hazelnuts in the sponge keep it nutty either way.
More Hazelnut and Chocolate Cakes to Try
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Ferrero Rocher Cake
Ferrero Rocher cake with hazelnut sponge layers, Nutella chocolate buttercream and crushed wafers. It tastes like one giant Ferrero Rocher.
Ingredients
Hazelnut Sponge Cake
- 7 large eggs room temperature
- ½ cup (100 g) granulated sugar
- 2 cups (300 g) hazelnut flour finely grated hazelnuts, 1 cup = 150 g, or almond flour (Note 1)
- 3 Tbsp (28 g) all-purpose flour 1 cup = 150 g (Note 2)
- 3 Tbsp (16 g) unsweetened cocoa powder
- 3 tsp baking powder (Note 3)
Nutella Chocolate Buttercream
- 1⅓ cups (300 g) unsalted butter room temperature (2⅔ sticks)
- 2¼ cups (385 g) semi-sweet chocolate chips or a chopped bar
- ½ cup (150 g) Nutella or any chocolate hazelnut spread
Wafer Crunch and Decoration
- 1½ cups (165 g) hazelnut wafer cookies crushed
- 10 Ferrero Rocher candies for decorating
- ¾ cup (90 g) hazelnuts chopped, for the sides (or more crushed wafers)
- 2 rolled wafer cookies optional, for decorating
Instructions
How to Make the Hazelnut Sponge Cake
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Prep the pans. Heat the oven to 350°F (175°C). Line the bottoms of two 8-inch round cake pans with parchment rounds. Do not grease the sides - the sponge needs to grip them to rise.
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Mix the dry ingredients. Sift 3 Tbsp all-purpose flour, 3 Tbsp unsweetened cocoa powder and 3 tsp baking powder through a fine-mesh sieve. Stir in 2 cups hazelnut flour (Note 1).
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Whip the eggs. Fit a stand mixer with the whip attachment. Whip 7 large eggs on high until frothy, about 3 minutes. Slowly add ½ cup granulated sugar, then whip until pale, thick and tripled in volume, about 15 minutes. The batter should fall from the whip in a thick ribbon.
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Fold gently. Fold the dry mix into the eggs in 3 additions with a wide spatula, just until no dry streaks remain. Do not overmix.
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Pour the batter. Divide it evenly between the prepared pans, about 400 g each, and spread it to the edges.
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Bake at 350°F (175°C). Bake both pans at the same time for about 45 minutes, OR until a toothpick in the center comes out clean (Note 4).
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Cool. Cool in the pans for 5 minutes. Run a thin knife around the inside of each pan to loosen the cake, invert onto a cooling rack and peel off the parchment. Cool completely.
How to Make the Nutella Chocolate Buttercream
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Melt the chocolate. Microwave 2¼ cups semi-sweet chocolate chips on low in short bursts, stirring between each. Stop when about ¾ has melted and stir until smooth. Cool to about 75°F (24°C), still fluid but cool on your lip.
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Beat the buttercream. With the paddle attachment, beat 1⅓ cups unsalted butter, the cooled chocolate and ½ cup Nutella until smooth and fluffy (Note 5).
How to Assemble the Ferrero Rocher Cake
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Split the layers. Cut each cooled cake in half horizontally with a cake slicer to make 4 layers.
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Crush the wafers. Put 1½ cups hazelnut wafer cookies in a zip-top bag and roll over them with a rolling pin.
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Save some buttercream. Set aside ¾ cup of the buttercream for the sides and top.
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Anchor the first layer. Spread a dab of buttercream on the serving plate, set the first layer on top and press down.
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Frost and sprinkle. Spread ¼ of the remaining buttercream over the layer and sprinkle with ⅓ of the crushed wafers. Repeat with the next 2 layers. Top with the last layer and the last ¼ of the buttercream.
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Frost the sides. Cover the sides with the reserved buttercream using an offset spatula (a cake turntable helps) and press ¾ cup hazelnuts onto them, or use more crushed wafers.
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Pipe and top. Pipe 8 stars on top with a piping bag and a 1M star tip, and set a Ferrero Rocher on each. Add the rolled wafers, if using.
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Serve. Refrigerate if not serving right away, and bring to room temperature before slicing (Note 6).
Recipe Notes
1. Hazelnut flour: Use store-bought hazelnut flour (hazelnut meal), or make your own by grating whole hazelnuts on the fine drum of a rotary cheese grater. A food processor makes the nuts too coarse or oily, and the layers bake flat. For extra crunch, swap a little of the flour for pulsed hazelnuts. Almond flour works, with a milder flavor. All-purpose flour does not work in its place.
2. Measuring flour: 1 cup = 150 g. Weigh it if you can.
3. Baking powder when scaling: Changing the servings multiplies every amount straight across, but baking powder should not go up the whole way. For a double batch, use 5¼ tsp, not 6.
4. Bake both pans together: Batter that waits on the counter loses air and bakes flat. Check with a toothpick in the very middle, since an underbaked center sinks.
5. Buttercream: No powdered sugar needed. Too soft? Chill it for 15 to 20 minutes and whip again. If the butter melted from warm chocolate, start over with room-temperature butter and chocolate cooled to about 75°F (24°C).
6. Make ahead and storage: Bake the layers or make the buttercream a day ahead, or assemble the whole cake the day before. Keep the cake covered in the fridge for up to 3 days. Freeze the unfrosted layers, wrapped tightly, for up to 1 month, and thaw them in the fridge.
7. Pan sizes: For two 9-inch pans, set the servings to 15 (a quarter more of everything, but only 3½ tsp baking powder) and bake for the same time. For 10- to 11-inch pans, set the servings to 24 (use 5¼ tsp baking powder) and bake a little longer. Bake all the pans at the same time.
8. Eggs: Whole eggs, yolks and all. No cream of tartar needed.
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I first published this Ferrero Rocher cake in 2013, and readers have rated it more than 50 times since. In October 2026 I rewrote the post with step-by-step instructions, answers to your most common questions from the comments, pan size and make-ahead notes, and a clearer recipe card with metric amounts.
Marina | Let the Baking Begin
Hi! I had a request for a “Kit Kat cake” and I am wanting to find something to put in the layers to provide a crunch. In your experience, do the wafers in this Ferrero Rocher cake retain their crunchy/crispy texture? I would sprinkle it or mix it in with buttercream or ganache. Thank you!
I have a question. Can I use this recipe to make cupcakes instead? How long should I cook them for?
Did you possibly leave out a very key part in the ingredients and instructions? Should it say “egg whites” and not just eggs?
I noticed in your comment to another post that you talk about whipping the egg whites and meringue, which is crucial to be part of the ingredients and instructions. Please confirm before I completely waste my eggs and my time.
Hi Fiona,
The recipe is correct as written. It uses whole eggs, not just egg whites.
Amazing, thank you for the great recipe Marina!
I attempted to make this cake for morhers day and both times it failed and came out flat and hard. I know exactly where it went wrong, as I folded the dry ingredients into the egg it lost all air and became like a brownie mix or even a dough. I folded so gently and did this twice with two separate batches.. I just couldn’t manage to get the dry to incorperate without it turning into a doughey mess. Any tips ?
Hi Mia,
I’m sorry to hear things didn’t go well 🙁
There are two things that could’ve happened – either the eggs needed to be whipped longer, or you have overmixed the batter once the nut flour was added. If the eggs are not whipped for long enough the meringue isn’t stable enough to handle the addition of the oily nut flour. Or, if the eggs were whipped well but the dry ingredients are folded for too long or too much after being added, then that will deflate the eggs too much.
Have made this cake before but wanted your opinion…
I want to use up some almond flour and was thinking to substitute some of the hazelnut flour for almond… any thoughts on whether it’ll turn out?
Thank you!
You can replace the hazelnut flour with almond flour but the flavor will be a lot milder. But it will work.
This turned out terrible. I should have known better when I realized hazelnut flour is literally only finally chopped hazelnuts and you use 7 eggs.
Despite taking it out of the oven 5 minutes sooner than the lowest amount of time, the cake came out flat and solid (like a hockey puck/frisbee). I could pick it up without it bending. It was dry and awful.
The frosting came out too rich and hard. Too much chocolate and not enough of anything else to loosen up the consistency.
Overall it was a total waste of time and money (the flour alone was $15). Whatever picture is shown was not made with these ingredients (particularly hazelnut flour).
Hi Cody,
I’m sorry to hear you had trouble with this recipe.
I’m not exactly sure what or where it went wrong for you, but I can assure you that the pictures you see in the recipe post were made with the recipe posted. If anything, do check the comment section for other people’s feedback on this recipe.
Hello,
I’m hoping to make this for my husbands birthday but I don’t have a stand mixer. Will this work using an electric hand whisk?
Sure will!
Hello Marina!
The cake were a massive hit
All, love it !
Thank you so much for a lovely receipt !!!
How I can upload a photo?
Kind regards
Ekaterina
Hi Ekaterina,
I’d love to see your creation on any social media. If you have Facebook or Instagram you can tag me and I’ll be able to see it (#letthebakingbegin).
Hi. My butter accidentally melted because the choco chips were still hot. What should I do?
Start over with room temp butter and room temp choc chips 🙁
The cocoa in the ingredients is unsweetened cocoa powder?
Yes, unsweetened cocoa powder.
Hello Marina
The recipe sound lovely
Which kind of cup you use ?
Kind regards
Ekaterina
Hi Ekaterina,
I use a standard American measuring cup. You can find more info on the measurements here.
Hi. Do you have any idea how to veganise this? Many thanks
Sorry Salina, I don’t have much experience with veganising recipes 🙁
Hello, I tried the recipe it’s delicious. I have made it twice already. I have a small issue though; whenever I bake it I find the layers too thin to slice in half. I had to bake the recipe twice to achieve four layers. Do you have any advice ? Can I just double the recipe next time from the start to avoid double work? I’m just really curious how yours is big enough to slice in half.
I used grinded hazelnut instead of hazelnut flour. I’m using a 22 cm pan.
Hi H,
I’m thinking that the problem is that the hazelnuts are not ground fine enough, which will deflate the batter as you’re folding the nuts in. Next time, try using hazelnut flour and your cake layers should be thick enough to cut in half. If buying hazelnut flour is not an option, that your next bet would be just to do as you thought – double the recipe and bake 4 layers. If you do double the recipe make sure you have enough pans to bake it all at once, otherwise the cake that is baked second will be flat and not fluffy.
Hi
I am unable to get Hazelnut flour at my place can i make this recipe with all purpose flour? If yes then what should be the quantity of all purpose flour?
Hi Kabi,
All-purpose flour will have a completely different effect on the batter, so for this recipe you can not replace it with all purpose flour.
This recipe looks amazing!!!!! I cannot wait to make it. Do you use dutch processed cocoa powder or just regular cocoa powder? Also, is it not required to use icing sugar along with nutella for the buttercream icing?
Yes I have the same question… you don’t need confectioner sugar to make the frosting?
Nope, no sugar needed.
The sugar in the Nutella, chocolate chips, and the cake itself makes it the perfect sweetness.
I have left over chocolate frosting, can i reuse it? If yes, do i just reheat in microwave or boiling water method?
I would just leave it at room temp until it becomes soft and then use it for whatever you need it. Microwaving it might melt it and make it unusable.
This recipe looks amazing! I wanted to make this for my mom for Mother’s Day and I had a couple questions.
I do not have a mixer and will most likely be mixing all of this by hand. Because of this, would the whipped eggs still turn out the way that it was intended?
Hi, I was wondering if I could just use plain flour instead of hazelnut?
No, as that would completely change the flavor and consistency 🙁
Absolutely delicious
HI – My egg mixture never tripled
In volume. Any suggestions ? The layers then came out really dry.
In the instructions it says to whip the 7 eggs. Is this egg whites only? Or whip the entire 7 eggs yolk and all?
Hi Adri,
This recipe calls for while eggs, so you whip whole eggs.
Hi, can I do this let this cake for like 30 hours on the fridge before eating it ? it will stay good ?
thank you
Hi Samia,
yes this cake will still be good 30 hours after making it 🙂
I only have 9” cake pans. I would love to make this recipe and was wondering if you think it would be thick enough to cut a 9” in half? Approximately how long would it need to bake? Alternatively, if you think it’s too thin to half, how much extra batter should I make to fit it in two 9” pans?
Thanks I’m advance! Looks delish!
For a 9″ cake pans you would need to increase the recipe by 25% and keep the same baking time. If you just bake the given amount in a 9″ pan you would need to decrease the baking time, but I’m not sure by how much since I haven’t tried that myself. Good luck to you!
Made this cake last year and it turned out spectacular. Getting ready to make again and reading the comments I wanted to share with others…..simply follow the recipe, as Marina has provided all the steps and trust the ingredients. Doneness may vary due to ovens and don’t underestimate the amount of time Marina suggests to allow the eggs to build volume. Fantastic taste and looks amazing.
Thank you Marjorie!
Hello, may i know if the cake (prior frosting) is suitable for freezing?
The cake can be wrapped tightly and frozen up to a month.
Is it necessary to add cream of tartar to stabilise the meringue? how much should i add?
Hi Samantha, the cream of tartar is not on the list on ingredients and it is not required in this cake. No need to add any.
Hello all,
I am about to make this for my husbands birthday.
The cake sounds delicious and reviews are great.
My only question is how is the sweetness level of this cake. We are not big decadently sweet fans and we are hoping that this cake is not overly rich.
I am looking for a not to sweet but nutty textured cake.
Your thoughts are appreciated. Thank you!!
Hi Olivia,
With both the chocolate, Nutella and hazelnuts this cake is on the rich side, although not overly sweet.
Happy early birthday to your husband!
Hi can I use almond flour instead of hazelnut? i’m looking forward to make this cake today!
Almond flour doesn’t have the same intense flavor that hazelnut flour does. If that’s ok with you, then go ahead and use it 🙂
I made this cake and it was a hit!! Literally devoured in minutes!
2 questions:
My 8 inch pans are shallow.. like about 2-3 inches tall.. so my layers were pretty thin.. do you think this would work better in a taller pan?
How do you think this recipe would turn out in cupcake form?
Thank you for this recipe!!
I made this delicious cake for my sisters birthday last month and it was heavenly! My family are huge on ferrero so the cake was a hit. Love the texture and flavors, definitely a keeper!!
Thank you so much Olga for your feedback! Glad the cake was a success!
Could I make this as a tier on a wedding cake leaving off the top decorations. Also how long before the wedding could I make the cake and the wafers not honey soggy??
Hi Sherril,
I haven’t tried making it into a wedding cake, so can not tell you how well it will hold up. As far as the wafers, even if the wafers were to not be crispy, there are enough hazelnuts to keep the layers crunchy.
I was so excited to make this cake and then, I noticed the measurements for the cake are wrong. Only 3 Tbsp of flour? Wow…
Hi Gil,
The measurements are correct, it is 3 tbsp of flour. Trust the recipe and reviews for this cake and make it. It’s delicious!
Very nice!
Beautiful cake, I just made for son’s birthday turned perfect Thanks for the great recipe
Made this cake for my son’s birthday and it turns out great. We love it! Thanks for sharing this recipe
Hi Jennifer,
just cook the next cake a minute longer. It could be it was just a tad underbaked.
That’s awesome! Thanks for your feedback Jennifer!
Thank u
Hi Marina,
I have tried your recipe a few times before and loved it every time. This time I am planning to bake this cake for a kid’s birthday and I am a little concerned if kids will like the nutty texture of the sponge. I am wondering if I can reduce the hazelnut flour and add more all purpose flour. Can you please help me on how can I change the proportions? Say if I use 1 cup hazelnut flour, how much all purpose flour can I use to get the original volume of the cake? Thanks for your post!
Hi Shuchi,
Unfortunately, I haven’t tried playing with the recipe to reduce the hazelnut flour amount, so can not give you a recommendation 🙁
Hi this looks amazing! How do I adjust it for 20 people? Or would I be able to make 2 and stack them on top of each other? Like a bigger one on the bottom 10 inch and 8 inch on the top? I am a beginner at cake making so could really use some pointers please of how to make this work, it’s for my husbands birthday. Thanks so much
Hi Natasha,
If you bake this cake in a 10-11 inch baking pan, then you can just double the recipe and it will be fine. It will easily serve 20 people. Happy Birthday to your husband!
Hi thanks for this recipe it looks great! I want to make this for a serving of 20 people, do you think that is possible? And please how would I need to adjust it??
Hi, should i double the ingredients if I’m using 10 inch pans? Thank you!
I would double the ingredients, and slightly increase the bake time as with double the ingredients you will get slightly thicker cake layers.
Thank you! I’m making it today so will let you know how it all turned out. Also, can we use walnuts instead of hazelnuts ?
I haven’t used any other nuts but hazelnuts in this recipe, so can’t tell you 🙁
Not sure yet how this cake will be once we eat it. The recipe is a little wild…..no liquid whatsoever in the cake, once I got it mixed I had to spoon it out and pat it into the pan…Now fixing to make the frosting. It calls for 300 grams?? of butter, but the directions do not state what to do with this butter? OK, going to finish per directions….no butter? Sure hope I haven’t wasted a lot of expensive ingredients and created an inedible cake. More later.
Hi Elizabeth,
Sounds like you’ve never made sponge cakes 🙂 Basic sponge cakes do not typically have any liquid. The batter should be “pourable”. If it was not, I wonder if you’ve missed something with quantities of the ingredients? Or missed a step?
The butter is mentioned in the step 2 of the “Make the Frosting for the Ferrero Rocher Cake” paragraph.
Hi Marina,
This cake looks amazing! I want to make this cake for Thanksgiving, however, my family doesn’t like frosting/cream made with butter so I would like to know if I can adjust to make it without butter, or use less butter and add whipped heavy cream instead? It will probably make the wafers in the frosting soggy though. Please let me know what you’d recommend.
Thanks!! 🙂
Good evening
Just finished baking this heavenly cake and waiting for it to cool! Thank you for this 🙂
I have some points I would like to mention, as I really would like to do this cake another time, however be prepared!
Firstly I ground the hazlenuts myself and I think I over did it, since the final result was a paste… Secondly, the whipped eggs quickly deflated while I was mixing in the hazlenut/dry ingredients… Thirdly, after taking out the cake from the oven, it quickly lost volume (especially in the centre) and has a lot of cracks on the top.
Can you please tell me areas of improvement for next time?
Thanks a million in advance!
Martina
Hi Martina,
Thank you so much!
Ground hazelnuts – just process them by pulsing for a shorter period of time, so you do not get a paste.
The meringue is supposed to deflate a little once you add the nuts, so don’t worry about this too much. Just make sure you whip the eggs enough before starting to add the dry ingredients.
If the cake deflated in the middle, it could be that it was slightly underbaked there, so next time insert a toothpick in the middle before removing the cake from the oven and make sure the toothpick is clean when it comes out.
The cracking and deflating might also be only due to the fact that you were adding the paste, not the ground nuts, so next time when you add the actual ground nuts, it might work better.
Hope this helps!
Marina
Thank you very much Marina for your quick reply!
Will definitely pulse the hazelnuts next time, and ensure that they are ground and not paste 🙂
Regarding whipped eggs – they deflated by about 80% (the mixing bowl was almost empty) in a number of seconds, and hence why I was surprised and commented on them. With reference to the recipe instructions, should the eggs be whipped for 15 minutes in order to make sure that they are whipped properly? (I whipped them for about 12 minutes)…
I took out the cake out of the oven after the toothpick came out clean. It had been baking for about 45 minutes.
From the time I posted the above up till now, more than half of the cake has been devoured – so I thank you for the delicious recipe, and comments above. I will definitely try this cake again, and let you know 🙂
Hope you have a great weekend!
Martina
This cake looks amazing, and I’m thinking of making it for a very dear young lady for her birthday. May you please describe the type of wafers you mention in your recipe?
Thanks so very much!
Hi Sharon,
The recipe has a link to the wafers and you can see a more detailed description there, but they’re very thin wafers filled with Nutella type filling, which resembles the Ferrero Rocher flavor. Hope this helps!
Thank you!
Wow, it looks so great. I love it.
Hi just wanted a clarification did you say 3 tbsp flour isn’t it too less for 7 eggs? . Is tbsp or cups please.
It is indeed tablespoons, the rest is hazelnut flour or ground hazelnuts which are there instead of regular flour.
How many tblspoon of flour should I put if I put only 1 cup of hazelnut flour
That would be 1.5 Tbsp flour.
If you would like to reduce the recipe, just reduce the servings in the recipe until it matches 1 cup hazelnut flour (in this case I had to reduce the serving size from 12 to 6) and the rest of the ingredient amounts are automatically adjusted too.
Made the cake today it tasted fantastic. … Would like to make it very moist what do I add please.
Hi Audrey,
This cake is just not the kind of cake that you can make moist. I am working on one more Ferrero Rocher cake recipe that will be a bit moister than this one. Just check the blog in a couple weeks. Thank you for your comment!
Would the baking time change if I’m just baking one cake at a time?
If you’re baking it one cake at a time it would not change the baking time.
Would love to try this recipe but not sure how long it takes to bake as ‘method’ doesn’t say. Could you please advise baking time?