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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!

A slice of ferrero rocher cake on a white plate and fork with multiple Ferraro Rocher candies.

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.

Close up picture of Ferrero Rocher cake on a cake platter.

First I saw this cake on Mom’sDish, but originally it was posted here. Thanks, Natasha for the recipe!

Ferrero Rocher Cake made with chocolate sponge cake and a creamy Nutella buttercream on a cake platter.

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!
4.85 from 57 votes

Ferrero Rocher Cake made with layers of hazelnut Sponge Cake, rich Nutella Buttercream, and wafers. This recipe makes the perfect Ferrero Rocher Chocolate Cake.

Course: Dessert
Cuisine: French
Keyword: chocolate cake, ferrero rocher cake
Calories: 751 kcal
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings


Ferrero Rocher Cake Ingredients

Ferrero Rocher Frosting Ingredients


Decorating the Ferrero Rocher Cake


Ferrero Rocher Cake Layers

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

  2. Sift 3 tbsp flour, 3 tbsp cocoa & 3 tsp baking powder. Stir in 2 cups of hazelnut flour.

  3. Whip 7 eggs on high speed, until frothy, about 3 minutes. Slowly add the 1/2 cup 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 350°F 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 cups of chocolate in the microwave, on low heat, in short intervals, stirring between each time. Bring to room temperature.

  2. Whip chocolate, 300 grams room temperature butter & 1/2 cup Nutella until thoroughly combined and fluffy.

Assemble the Ferrero Rocher Cake

  1. Once the cake is cool, split each cake horizontally 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. Place 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 751 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 26g163%
Cholesterol 151mg50%
Sodium 280mg12%
Potassium 493mg14%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 32g36%
Protein 10g20%
Vitamin A 780IU16%
Vitamin C 1.2mg1%
Calcium 145mg15%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Amanda

    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!

    · Reply
  • Deonna Harmon

    I have a question. Can I use this recipe to make cupcakes instead? How long should I cook them for?

    · Reply
  • Fiona

    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.

    · Reply
  • Amazing, thank you for the great recipe Marina!

    · Reply
  • Mia

    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 ?

    · Reply
    • 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.

      · Reply
  • Valya

    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!

    · Reply
  • Cody

    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).

    · Reply
    • 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.

      · Reply
  • Sonia

    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?

    · Reply
  • Ekaterina

    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

    · Reply
    • 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).

      · Reply
  • Nc

    Hi. My butter accidentally melted because the choco chips were still hot. What should I do?

    · Reply
  • claudia

    The cocoa in the ingredients is unsweetened cocoa powder?

    · Reply
  • Ekaterina

    Hello Marina
    The recipe sound lovely
    Which kind of cup you use ?
    Kind regards

    · Reply
  • Salina

    Hi. Do you have any idea how to veganise this? Many thanks

    · Reply
  • H

    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.

    · Reply
    • 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.

      · Reply
      • Kabi

        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?

        · Reply
        • 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.

          · Reply
  • Kiru

    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?

    · Reply
    • Victoria

      Yes I have the same question… you don’t need confectioner sugar to make the frosting?

      · Reply
      • Nope, no sugar needed.
        The sugar in the Nutella, chocolate chips, and the cake itself makes it the perfect sweetness.

        · Reply
  • MR

    I have left over chocolate frosting, can i reuse it? If yes, do i just reheat in microwave or boiling water method?

    · Reply
    • 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.

      · Reply
  • Tanya M

    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?

    · Reply
  • Hiba

    Hi, I was wondering if I could just use plain flour instead of hazelnut?

    · Reply
  • Gul-e-Raana Shaikh

    Absolutely delicious

    · Reply
  • Janet

    HI – My egg mixture never tripled
    In volume. Any suggestions ? The layers then came out really dry.

    · Reply
  • Adri

    In the instructions it says to whip the 7 eggs. Is this egg whites only? Or whip the entire 7 eggs yolk and all?

    · Reply
  • Samia

    Hi, can I do this let this cake for like 30 hours on the fridge before eating it ? it will stay good ?
    thank you

    · Reply
  • Jen

    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!

    · Reply
    • 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!

      · Reply
  • Marjorie

    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.

    · Reply
  • Samantha Gan

    Hello, may i know if the cake (prior frosting) is suitable for freezing?

    · Reply
  • Samantha Gan

    Is it necessary to add cream of tartar to stabilise the meringue? how much should i add?

    · Reply
    • 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.

      · Reply
  • Olivia Fahmey

    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!!

    · Reply
    • 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!

      · Reply
  • Yann

    Hi can I use almond flour instead of hazelnut? i’m looking forward to make this cake today!

    · Reply
    • 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 🙂

      · Reply
  • Ivana

    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!!

    · Reply
  • Olga

    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!!

    · Reply
  • Sherril Bryden

    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??

    · Reply
    • 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.

      · Reply
  • Gil

    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…

    · Reply
    • 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!

      · Reply
  • Angela Puha

    Very nice!

    · Reply
  • Aida

    Beautiful cake, I just made for son’s birthday turned perfect Thanks for the great recipe

    · Reply
  • Made this cake for my son’s birthday and it turns out great. We love it! Thanks for sharing this recipe

    · Reply
  • Thank u

    · Reply
  • Shuchi

    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!

    · Reply
    • Hi Shuchi,
      Unfortunately, I haven’t tried playing with the recipe to reduce the hazelnut flour amount, so can not give you a recommendation 🙁

      · Reply
  • Natasha

    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

    · Reply
    • 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!

      · Reply
  • Natasha

    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??

    · Reply
  • Jasna

    Hi, should i double the ingredients if I’m using 10 inch pans? Thank you!

    · Reply
    • I would double the ingredients, and slightly increase the bake time as with double the ingredients you will get slightly thicker cake layers.

      · Reply
      • Jasna

        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 ?

        · Reply
  • Elizabeth Olmstead

    Not sure yet how this cake will be once we eat it. The recipe is a little wild… 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.

    · Reply
    • 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.

      · Reply
  • Ira

    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!! 🙂

    · Reply
  • 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
  • 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

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