Ferrero Rocher Cake

Ferrero Rocher Cake is made of Hazelnut Sponge Cake layers, then sandwiched with Nutella Buttercream and some wafers for the crunch. The cake looks and tastes like the most amazing Hazelnut Truffle!

Ferrero Rocher Cake Recipe is made with Hazelnut Cake Layers, then layered with Nutella Buttercream.

Still haven’t decided what to make for Thanksgiving? How about you give this amazing cake a try! We all know how wonderful Ferrero Rocher candies are, so you don’t need me telling you that this Ferrero Rocher Cake is good!

Each cake layer is made of hazelnut sponge cake, then layered with rich Nutella and Chocolate Buttercream and the wafers in between each layer add a pleasant crunch that will remind you of the wafer shell in the Ferrero Rocher candy.

We all know how wonderful Ferrero Rocher candies are, so you don’t need me telling you that this cake is good!

First I saw this cake on Mom’sDish, but originally it was posted here. Thanks, Natasha for the recipe!
Ferrero Rocher Cake Recipe is made with Hazelnut Cake Layers, then layered with Nutella Buttercream.

Looking for more amazing Chocolate Cakes? Check these out!

Micado Cake – Armenian Chocolate cake made with Flaky cake layers and Chocolate Buttercream
Chocolate Kiev Cake – Chocolate Sponge Cake, Chocolate Meringue and a ton of roasted walnuts.
Truffle Cake – Thin chocolate sponge cake layers, soaked with Kahlua and layered with Truffle Filling.

Ferrero Rocher Cake

Ferrero Rocher Cake - Rich with Chocolate & Hazelnuts, this cake is amazing!
4.86 from 7 votes

Ferrero Rocher Cake - Rich with Chocolate & Hazelnuts, this cake is amazing! 

Course: Dessert
Cuisine: French
Calories: 810 kcal
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12


Ferrero Rocher Cake Ingredients

Ferrero Rocher Frosting Ingredients

  • 300 grams butter, unsalted room temperature
  • cups chopped chocolate or chocolate chips , semi-sweet
  • ½ cup Nutella spread


Decorating the Ferrero Rocher Cake


Ferrero Rocher Cake Layers

  1. Preheat oven to 350F. Line two – 8 inch round pans with foil and spray with non-stick spray, or butter the sides.

  2. Sift flour, cocoa & baking powder. Stir in ground nuts.
  3. Whip eggs on high speed, until frothy, about 3 minutes. Slowly add the sugar and continue whipping until tripled in volume, about 15 minutes.

  4. Carefully fold dry ingredients into the eggs in 3 additions.

  5. Divide the batter evenly between two – 8-inch pans and bake at 350F for about 45 minutes,  or until a toothpick inserted in the center comes out clean.

  6. Once baked, leave in the pan for 5 minutes, then transfer to a cooling rack and cool completely

Make the Frosting for the Ferrero Rocher Cake

  1. Melt chocolate in the microwave, on low heat, in short intervals, stirring between each time. Bring to room temperature.

  2. Whip chocolate, room temperature butter & Nutella until thoroughly combined and fluffy.

Assemble the Ferrero Rocher Cake

  1. Once the cake is cool, split each cake into 2 even layers.
  2. Crush wafers by putting in a ziplock bag, then going over them with a rolling pin or something heavy.
  3. Reserve ¾ cup frosting for decorating.
  4. Place a small dab of frosting onto a serving platter.

  5. Put the 1st cake layer on top and press to adhere.

  6. Top with ¼ of the remaining frosting and spread around evenly. Sprinkle with ⅓ of the crushed wafers.

  7. Repeat above 2 steps with the remaining cake layers.
  8. Cover the cake sides with reserved frosting.

  9. Press the crushed wafers or chopped hazelnuts onto the sides of the cake.

  10. Pipe 8 stars on top of the cake. Place 1 Ferrero Rocher candy on top of each piped star.

Recipe Notes

Keep refrigerated if not serving right away. Bring to room temperature before serving.

Nutrition Facts
Ferrero Rocher Cake
Amount Per Serving
Calories 810 Calories from Fat 513
% Daily Value*
Total Fat 57g 88%
Saturated Fat 26g 130%
Cholesterol 151mg 50%
Sodium 104mg 4%
Potassium 493mg 14%
Total Carbohydrates 51g 17%
Dietary Fiber 6g 24%
Sugars 32g
Protein 10g 20%
Vitamin A 15.6%
Vitamin C 1.5%
Calcium 14.5%
Iron 26.7%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Martina

    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!

    · Reply
    • 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!


      · Reply
      • Martina

        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!

        · Reply
  • Sharon

    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!

    · Reply
    • 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!

      · Reply
      • Sharon

        Thank you!

        · Reply
  • Mona

    Wow, it looks so great. I love it.

    · Reply
  • Audrey Fernandes

    Hi just wanted a clarification did you say 3 tbsp flour isn’t it too less for 7 eggs? . Is tbsp or cups please.

    · Reply
    • It is indeed tablespoons, the rest is hazelnut flour or ground hazelnuts which are there instead of regular flour.

      · Reply
      • Audrey Fernandes

        How many tblspoon of flour should I put if I put only 1 cup of hazelnut flour

        · Reply
        • 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.

          · Reply
      • Audrey Fernandes

        Made the cake today it tasted fantastic. … Would like to make it very moist what do I add please.

        · Reply
        • 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!

          · Reply
  • Christine

    Would the baking time change if I’m just baking one cake at a time?

    · Reply
  • […] Ferrero Rocher Cake: Beleive I don’t think I have to go further than Ferrero Rocher! […]

    · Reply
  • Terri

    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?

    · Reply
  • Menna

    I am planning to bake this cake for my husband’s bday which is mid week day.. is it ok to make the cake the day before and leave it in the fridge 24 hours before serving ?

    Thank you,

    · Reply
    • Hi Menna,
      yes that would totally be ok. I would bring it to room temperature before serving though.

      Thanks for your question!

      · Reply
  • Ol

    Would 9 inch pans work ok?

    · Reply
  • Sandra

    Excellent receipts

    · Reply
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    · Reply
  • Vivianna Helwig

    Hi Marina, I couldn’t find an 8″ pan. Would I have to change the recipe any for a 9″ pan?

    · Reply
    • You can keep the recipe the same it’s just the cake will not be as tall.
      Or, you can just increase the proportion by 50% and you’ll just have a little bit taller of a cake.

      · Reply
  • Lebogang putney tshabalala

    My fiancee he love the cake….thnx

    · Reply
  • Cherry Chen

    I will definitely try this recipe soon. Thanks a lot

    · Reply
  • Sue ferguson

    Very disappointed in the ferrerroche cake. The sponge was so dry. What have I done wrong ???

    · Reply
  • Alexandra

    Good evening, I have just found your blog which I love for the great recipes. However, I can not make most of them, because the measurements are in cups. Would it be possible for you to give me a reliable conversion site or write the measurements both in grãos and cups please? Thank you for your help.

    · Reply
  • Nina

    How long do you bake in the oven?

    · Reply
  • Lisa D

    Made this for my brother’s birthday! It looks wonderful; I’ll have to follow up on taste! The only thing I did differently was improvised a bit on the frosting (didn’t really measure & added a little powdered sugar to get the texture I wanted).

    These are the kind of wafers I used:

    Picture of my cake!

    · Reply
  • Simran


    im just wondering in the part where you mention ‘Fold dry ingredients into the eggs’ do u mean egg white or yellow as I see no mention of egg yolks here. Are we just using egg whites? Thanks

    · Reply
    • Simran

      Sorry i figured you didn’t separate the eggs to begin with, Silly me. Please ignore what i said.

      · Reply
  • souad

    bravo merveilleuse recette merci

    · Reply
  • Stavroula

    Omg!!!it looks delicious!!
    One question if you don’t mind..what kind of chocolate do you mean?milk or dark?
    Thank you for the recipe!!

    · Reply
  • Winona Herold

    I´ve made this cake 2 times by now, and I think it is amazing! I have a question related to the frosting, can it be used together with fondant, or will the fondant get squashy of it?
    I really hope it works with fondant, because it tastes so much better than regular ganache! 🙂

    · Reply
    • To be honest, I am not completely sure. What I do know is that either ganache or buttercream will work great under fondant. This frosting has Nutella in it, so I am not sure how it will change its ability to hold up under fondant. Sorry I couldn’t be of more help 🙁

      · Reply
  • mona

    can i double the recipe to make a bigger cake?

    · Reply

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