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.
-
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.
-
Anchor the first layer. Spread a dab of buttercream on the serving plate, set the first layer on top and press down.
-
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.
-
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.
-
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
Hii,
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,
Menna
Hi Menna,
yes that would totally be ok. I would bring it to room temperature before serving though.
Thanks for your question!
Marina
Would 9 inch pans work ok?
It can work, but it will be harder to split each layer in two because they will be thinner.
Excellent receipts
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Hi Marina, I couldn’t find an 8″ pan. Would I have to change the recipe any for a 9″ pan?
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.
My fiancee he love the cake….thnx
That’s great! Thanks for sharing your feedback!
I will definitely try this recipe soon. Thanks a lot
Very disappointed in the ferrerroche cake. The sponge was so dry. What have I done wrong ???
Hi Sue,
I’m not sure exactly what happened, but usually when the cake is dry it means it was overbaked.
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.
Hello Alexandra,
Welcome to Let the Baking Begin! I’m sorry I don’t have grams listed to all the ingredients in my recipes.
You can use google for just general conversions, but I found this website for conversions of the most common ingredients very useful – http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter . Hope this helps!
How long do you bake in the oven?
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:
http://bit.ly/2gkXLrr
Picture of my cake!
http://i.imgur.com/ZEkirAz.jpg
Hi,
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
Sorry i figured you didn’t separate the eggs to begin with, Silly me. Please ignore what i said.
bravo merveilleuse recette merci
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!!
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! 🙂
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 🙁
can i double the recipe to make a bigger cake?
Yes.
This cake looks so delicious!!! I have question, since I am on gluten free diet can I replaced regular flour with tapioca flour?
Hi Lidia,
I’m sorry but I haven’t tried doing this cake gluten free, so I can not tell you as to the substitutions for flour 🙁
Can i use ground almond instead of hazelnut?
You can use ground almond flour but the flavor will not be as “hazelnutty” as it would be with hazelnuts.
IF I MAKE THIS ON THE TUESDAY NIGHT CAN I SERVE IT ON THE THURSDAY NIGHT?
Yes, just make sure to keep the cake covered so it doesn’t dry out or acquire other smells from the fridge.
Hi, when it says whip the eggs on high speed until frothy how long is that approximately?
Oh not too long, may be 30-40 seconds?
Just made this cake yesterday and it was divine! I have a few questions though…the cake when we were cutting it was quite crumbly and falls apart, also quite hard to slice (except the fact we were using plastic knife because there’s no proper cake knife at work…)
Also…i overlooked the wafers…i used crushed waffle cones instead…but still…divine.
Thanks for your recipe.
dont know where i went wrong…did exactly what the recipe called for, the cakes did not rise and the cakes smelt like egg (i even put a dash of vanilla in the egg mixture)……where did i go wrong??????????
Hi Christina,
I’m so sorry things didn’t go like planned for you 🙁
What you’re describing sounds like you either forgot to put the sugar into the egg mixture (it will have a strong smell of egging you didn’t), or you didn’t whip your egg mixture enough.
When your batter is ready to be baked it should have been very fluffy and not runny/soupy. If it was not whipped enough, it would not rise in the oven and it would be very dense and flat.
Or if your ground nuts were not finely ground but instead chopped, that would also compromise the rise of the cake. The ground hazelnuts are in the cake instead of flour, so if they were just chopped instead, the egg mixture had nothing to bind with so the cake had no rise. Those are the only things I can think of as of right now that could have resulted what you described.
In the beginning of the post I have a link to momsdish.com (source of this recipe), if you click on it it should take you to her recipe where she has step by step pictures. Check it out and see if your batter looked like hers…
Again, I’m sorry the cake is giving you trouble 🙁
I’ve just made this followed the recipe exactly and mine was the same very flat too so won’t be able to cut them in half, what went wrong!!
Hi Marina,
Looks soo yummy……!! I was planning to make this cake for a friend’s birthday and have a query. Is the recipe of 7 large eggs…..for two 8 inch round pans? I am confused because it states on top “Makes 1 – 8 inch round cake”. Do you mean 8 inch as in the height of the cake?
Also, my oven can fit only one round pan at a time. This is why i want to be sure that the ingredients are of 2 round pans. Can we leave the remaining batter aside and then bake it after the first one comes out from the oven or do you suggest to half the recipe and then make it?
So my query: Is the recipe for two 8″ pans? if yes, can we leave half of the batter aside and bake it after the first one is out?
Thanks.
Hi Smriti,
this recipe makes one 8 inch round cake (diameter is 8 inches, not the height).
But when you bake it, you need to bake 2 layers (in two 8 inch round pans), which you will then spit in two again – giving you 4 layers of a cake total.
If you can not bake them at the same time, I would only mix half the batter at a time because if you mix it all at once and leave the batter out, I think it will not rise properly when baked.
Hi! This cake really looks delicious and I just wonder how exactly do you put the wafers or the nuts on the side of the cake?
-thank you 🙂
Hi Jobel,
Place your cake on a plate, put the plate on something to raise it off the table couple inches. Now take some of the wafers into your right hand and cup the palm of your hand with wafers. Now carefully go around the cake and press the wafers from your cupped hand to the sides of the cake. Collect the fallen wafers (that fall off the sides back onto the table) back into your cupped hand and continue around the cake.
Does this make sense?
Here’s a visual I found online on how to coat the sides of the cake with something.
I have never lined a cake pan with foil. My question is do I line with foil and then spray or do I not line with foil and I can just butter the pan ?
I want to try to make this this week for a birthday.
The only reason why I line the cake pans is because I like the easy cleanup afterwards, plus it’s foolproof when it comes to removing the cake from the pan.
If anything, line the cake pan with foil then spray with the non stick spray. I guess you could try just buttering the pan, then adding flour and shaking it around until the pan is coated and shaking out the excess of flour. I am not guaranteeing that the cake will come out though))
Looks awesome. I’m new to cake baking, but want to make it for my wife. I have 9 inch pans and I see you say increase by a quarter. I understand how to do this for the measured ingredients, but how does the quarter increase affect the eggs and also the butter? Do they remain at 7 and 300 grams?
The cake was amazing !! But did your cake layers come out thin when you took them out of the oven ? Mine were and a little challenging to cut in half :/
awsome recipe, could u please share an eggless version of this recipe . thank u
Hi Krishya, unfortunately I have not tried this recipe without eggs, so can’t be of any help there. Sorry 🙁
My adult son has bookmarked THIS as his celebration cake!!!….Could I possibly use “Gavottes” for the wafer element here in France?…Also…loving your ganache recipe for the Bird’s Milk Torte…could I possibly fabricate a “Nutella Ganache” to use here…letting it “slip” over the hazel-nutted cake sides? I only ask this because my French hubster is not the biggest fan of buttercream frosting…hélas!!!!
YOU….are a Master Baker by the way….I have reserved several of your truly professional recipes for future attempts at your obvious mastery of all things torte/gâteaux…Merci bien!
Hi Donna!
Thank you, thank you!
From what the “Gavottes” wafers look like on google it looks like they would work, but I couldn’t know for sure since I have not tried them in this cake.
Yes, Nutella ganache sounds amazing! I think it will work, but the chocolate might overpower the hazelnut flavor in the Nutella. Let me know how it all goes!
Need an eggless version of this recipe. What should i subsitute eggs with ?
Awsum recipe. But v r strictly vegetarians. Could u Please tell me, how to make this regipe eggless?
Thank you so much for this recipe! I made this a few months ago for my husband’s birthday and it was brilliant. My friend wants one now but I want to practice cupcakes so I was wondering if you thought making them into cupcakes would work. I don’t see why not, but it was such an airy cake when I made it the first time around, I’m slightly worried the cupcakes will lose some of their integrity and be crumbly.
Thanks!
Bailey
You’re welcome Bailey! I’m glad you enjoyed this cake!
As far as the cupcakes… hmmm… I am not sure. This cake IS very fluffy, but I think it should be fine in the cupcake form. I haven’t done it myself, so I can’t guarantee it, but I think it should be fine. Also, if you ever make this cake again, fill one cupcake cavity with batter and bake one cupcake so that you know for next time. If you do experiment, I would love it if you shared your results 🙂 I want to know too 😀
Thanks for your comment Bailey!
Happy New Year!
Marina
made this cake a couple of days ago, cant believe how easy it was! turned out amazing. Great recipe.
That’s awesome Bobby! Thanks for your feedback! Happy New Year!
Is it 200 grams or 300 grams of unsalted butter? Are US grams the same as UK grams? 🙂
I think the term “grams” is pretty universal 🙂 so it’s 300grams of unsalted butter 🙂
Hey……tday is my hubby bday and i baked this…… came out well and he liked it so much 🙂
Am very new to baking and It was my 1st bday cake…… thank u so much for the recipe 🙂
Wow, this is not an easy cake for someone just starting to bake, so the fact that it came out good means you’re awesome! Good job!
Hi! I’m planning to make this cake for a friends’ birthday in a couple of days .. just wondering if you could share your recipe for the frosting filled round vanilla wafers that you’ve used on top of the cake — they look so lovely. They are homemade right? Appreciate your help. Thanks!
Hi! Yes, those crispy wafer horns are homemade – check out the recipe for them and the filling right here –
Marina,
I am too interested in making wafer horns with filling, they look super good. But there is no link. 🙂 I’ve made several of your recipes and they come out very good! Thank you so much for taking your time to share your talents and kitchen treasures.
Thank you,
Tanya
Hi Tanya! Thanks for all the kind words!
here’s the recipe for those waffle tubes – https://letthebakingbegin.com/2013/05/light-crispy-waffles-w-dulce-de-leche/
How much is 1 cup exactly? And is ‘2 1/4 cups’ two and a quarter cups? And is ‘1/4 cups’ a quarter of a cup?
1 cup is a measuring unit, it’s not a drinking cup. and yes 2 1/4 is two cups and a quarter.
Here’s Wiki’s info – http://en.wikipedia.org/wiki/Measuring_cup
Hi, does the wafels become soft in the cake? Is it ok to make it a day before?
The wafers will become softer, so it’s fine to make it the day before.
I got your recipe onto Ferero Roche UK & Ireland on Facebook
Thanks! Really appreciate it!
Can I replace hazelnut flour with almond flour? I don’t really know where I can find hazelnut flour here in Philippines plus hazelnuts are very pricey. If not, hope you can give me other alternatives. Thanks! I’d really love to try this.
Hi Jamie,
yes you can use almond flour to replace the hazelnut flour, but the cake will not taste the same. Almond flour doesn’t have much flavor to it when baked in a cake, but hazelnut has a pronounced flavor in baked goods. So if you do not have hazelnut flour, go ahead and switch it for the almond flour, but difference in taste should be expected.
Hi I’m in south Africa and been everywhere and cannot find hazelnut or hazelnuts flour but can find almonds and maccadamians which would be the best to use in the place of hazelnuts thanks a ton
Hi Loraine,
Hazelnut flour is used to add hazelnut flavor to the cake. If you don’t have hazelnuts then I would use a neutral flavored nut like almond (flour) instead. This way the different flavor is not interfearing with the other flavors.
Hi, I also had this problem! The cakes didn’t rise at all! So i couldn’t cut them it into 2 layers.
Mine also was light brown in color and spongey and dry.
Also, I don’t know if this was because of how hot has been the weather in my city, but i found that I needed to refrigerate the frosting in order to be able to spread it in a somewhat thick layer and pipe it.
But still it was great in flavor and still looked gorgeous!!
It could be that you did not beat the eggs long enough, before stirring in the ground hazelnut flour.
Also, to make the frosting a bit more sturdy, try to bring the butter to room temperature, but not so much that it’s almost melted (if the weather is hot). If it’s too soft, just pop it back in the fridge for 10-15 minutes before beating it for the frosting, that way it will whip up better and hold its shape better as well. Hope this helps…
Thanks for your feedback Miriam!
I baked this cake for my brothers birthday tomorrow, I hope he loves it!!! Thankyou 🙂
What a good sister you are! Who doesn’t like chocolate cake?))
Hi marina! The cake looks yum. You have mentioned in the receipe for chocolate chips. Which chocolate have you used? Milk chocolate or dark chocolate?
this cake is awsumly delicious.. yummy.. please tell me how much quantity shud i take to make small cake Single Cake no slices..
Great recipe… but why do some people still insist on using imperial measurements?! It should be banned!
Because that is what USA officially uses 🙂 inches and ounces in USA, and metric everywhere else in the world 🙂
Is the cake consistency like a sponge cake?
yes it’s like sponge cake with a nutty flavor.
Hii Im confused. tbs of flour or cups of flour???
Tablespoons. In this recipe the nuts will act as the binding ingredient instead of flour, so the couple tablespoons of flour are enough.
Hehehehe!!! How many times has this question been asked?! I’m planning on making this cake this week as a 11/12 inch. Will let you know how it goes.
Yes, not a lot of people know that almond meal can be used to bind the cake 🙂
Do let me know 🙂
This cake looks soooo delicious yumm.. Can U just tell me the measurments for only 2Slices Cake i mean small cake :)..? i wud be glad.. 🙂
If a 8-9 inch cake has about 8-10 slices, then you would need to divide the portion in 4 or 5. I doubt you could split it that accurately in that small of amounts. May be making a whole cake and inviting company is a better idea?
thank you but Im still confused.. Can U please tell me measurements for half of 8-9inches cake..
3 Tbsp all purpose flour? Should it be 3 cups?
no, no, it IS 3 Tbsp. The ground up nuts serve as a binding ingredient 🙂
I just finished baking this cake as well and it didn’t rise very well and it’s a light brown,spongey like cake.Is that the correct way?
is that semi-sweet (by the looks of it yes!) chocolate you used for the frosting ? Planning to make this for my birthday 😛
Hi looks very delicious.. I want to ask how much i put to my oven . Its fan so please let me know…i really want to bake this yummy cake.
Hi Trisha, I am not understanding your question. Can you please clarify?
Sorry my english is not great. Im using fan oven and in celcius. On your recipe i must preheat the oven into 350f i wonder in celcius ?
according to google, 350F is 176C.
I made this cake today and I don’t think it worked properly! My cake didn’t rise and the icing was really buttery..
I am not sure what could have gone wrong. The cake could have not risen if the nuts were not ground finely enough, or if you did not whip the eggs enough, or if you overmixed the batter… without additional details I am not sure how to help.
Just made this cake today and it turned out fantastic! My friends loved it and it was gone within minutes! Wish I could share a photo of the cake here!
Thanks for the recipe! 😀
oh dear the cake is screaming ‘EAT ME’!!!!
Hi loving the recipe it looks great I would love to make this for my husband who loves ferrero rochers for his birthday and I am trying to convert the measurement as I don’t know what a cup is?? What kind of sugar do you use in this recipe?? Many thanks
Hi, I really want to try this as as welcome gift to a cousin who’s coming out of the hospital soon. My concern is that my small oven can only accomodate 1 8″ pan at a time. Will the batter “in waiting” be fine? Thank you.
I only had one I inch pan and that’s what I did, the batter might lose some consistency but otherwise once baked I couldn’t tell one from the other so in my experience waiting is fine
Thanks for a wonderful recipe! I am a pure vegetarian so please suggest an option for eggs. nice pics!
Hi Riddhi,
Thank you!
I am not sure what you’re asking about, you need recipes that do include eggs or do not?
Hello! This cake is making me drool all over my keyboard, it looks delicious!
A quick question, the recipe says that the yield will be 1 – 8 inch round cake, but the instructions say that the batter should be divided between 2 8-inch round cake pans. I want to bake this cake just as high as yours, so did you double the recipe to get a tall 4 layered cake like that or did you just split the batter into two 8-inch cake pans? Please help…Thankyou!
Hi Tehniat, It yeals 1 – 8 inch round cake, as in one 8 inch round dessert (as pictured).
When you read the instructions and it says divide the batter between two pans, that is because later you will split each one of those to get 4 separate layers, which will layer into one cake 🙂 The ingredients in the recipe will give you the tall cake you see in the pictures.
If we want to make just one 8″ round cale and not 2, should we divide the recipe in half?
Hi Michelle,
Yes, you can divide the recipe in half to make it half as tall.
Oh my god; I have died and gone to heaven with this cake. I will definitely be adding this to my list of things to make at some point! Beautiful cake!!
Thanks Lauren! It’s definitely a show stopper! thanks for stopping by!
Hi, can you please confirm that you used castor sugar? and to Laura – Pinterest is a great resource for conversion charts!
thank you x
I would love to make this cake, but as I Live in England the measurements are in grams and not cups. I’m finding it hard to get the correct measurements for each ingredient. Any help?
Hi Laura,
Thanks for your questions. I don’t know exactly, but I googled and it says that there’s approximately 160 grams of hazelnuts in 1 cup.
I used almonds I ground leave out the cocoa powder it was too rich substitute more Flour. 2 cups is 500 ml
How is it when you used almond flour? Because im planning to used almonds too
Hi Laura. I made this today using the following gram measurements:
110g Caster Sugar
200g Ground Hazelnuts
400g chopped chocolate
2 rounded Tbsp Nutella
100g chopped hazelnuts for decoration
I used fan wafers to crush for the filling
Use the same tablespoon and teaspoon measures in the recipe.
Cook at 170° fan oven for 25mins.
Hope this is helpful for UK bakers! It’s really quite easy to make, and it looks great!
Susie,
i have self rising flour? do i just exclude the baking powder and thats it? and are you sure we only use 1/2 cup of sugar?
I have never used self riding cake flour instead of all purpose flour, so I am not sure, but it would make sense that it could be that you just need to omit the baking powder.
Yes, it’s just 1/2 cup of sugar 🙂
Hello my friend . When we bake the cake . After the cake become cool , the cake will not dry there is not any syrup we use to moist the cake…
Hi Saira,
No, this cake uses buttercream, so while it may look like it’s dry, when it’s combined together it has just the right amount of ‘creaminess”, so it’s all good 🙂
Sorry just to confirm….7 eggs (white +yolk) or egg whites?
Thank you!
This recipe uses whole eggs:)
does anyone know where i can get the wafers? Is it those regular cream filled wafers that i just crunch up? (the ones that are usually like a dollar in vanilla, strawberry, and chocolate)
or are they something different?
Yes it could be those, or you can see in the comment above I added some links with pictures of other wafers you could use 🙂
What an amazing cake, I will be making this for my mum’s party!
I was wondering where you got your wafers from? Are they like ice cream wafers?
You know when you’ve seen them but don’t know where lol
Thanks Rachael!
Any of these would be good in this cake, just follow the link for picture …(the first ones are the best! and I get them from Trader Joes or World Market)
http://www.worldmarket.com/product/loacker-quadratini-dark-chocolate-wafers
https://www.weavernut.com/product/product.php?prodid=1184
http://www.groceries-express.com/WebPages/6731200799%20Voortman.html
Sorry for being a pain!
The biscuits in the first link, would the Hazelnut ones be any good?
Did u use the same wafer in the frosting and exterior of the cake?
Hi Christine,
The outside wafers were just crushed up ice cream cone wafers since I didn’t have enough of the other ones. The wafers were made using this recipe HERE.
I have just baked the cake layer, and I don’t know what I have done wrong?? I have only 1 small pan..? And I haven’t eat from the ingredients before I baked it hahah :p
))) You mean you cake has not risen at all?
Quick question: Do you ground the hazelnuts yourself or do you buy it and where? I know there is almond flour… is there hazelnut flour? Thanks
I just ground my own using the food processor. But I guess you can buy Pre-ground flour as well…
Do you toast the hazelnuts that you ground…
Hi Diana 😀
No, I don’t. they get toasted as they bake 🙂
Hi Diana, another question regarding the hazelnut flour. I live in Aust and I don’t think they have any, is this the same as hazelnut meal?
Yes it is Kim 🙂
Wow, I can’t believe I missed this cake! Gorgeousness!
Thanks Julia!
How long do u bake approximately ??
Hi Michelle! Bake for about about 40 minutes.
I baked mine for 25 mins and they were perfect. Thanks
I am glad it all worked out!
thank you for the recipe , just to be sure about the flour amount is only 2 spoon ?not 2 cups?
No problem, I’m glad you stopped by!
Yes, it’s only 2 tablespoons, as the ground up nuts act as the flour in the cake.
Wow! What a beautiful and amazingly decadent-looking cake!
Thanks Rachael!
what kind of wafers are they? I can’t wait to try this!
I made my own but any kind of crispy vanilla wafers would do.
Thank you for the recipe! What kind of wafers do you use and where do you buy them?
Sunning! I wish this cake came a bit earlier! My hubby’s birthday is tomorrow but I already have cake plans underway. Not to worry, I am definitely making it for my birthday on Christmas Day-two holidays in one. 🙂
Gives you something to look forward to, I guess)) I wasn’t planning to post anything this week, but thought that its wrong not to do so, given that its thanksgiving week))) dug this up from my archives and here it is)) I made it in March lol
Hold on, whaaaa? You a Christmas child? How cool! My older daughter was due on Chrismas, but came 3 weeks early… How do you like having your birthday being on Christmas?
I don’t like it at all! lol It’s hard to fight for attention with Jesus. 🙂 People forget and are too busy. If I want a cake I have to bake my own because nothing is open. I am glad your daughter came early, it will save her a lifetime of disappointment. lol Now how selfish is that!
Not selfish at all. Start celebrating your UnBirthday! 6 months earlier, June 25. 🙂 A special day just for you. Jesus won’t mind.
Sorry for the confusion .. In your recipe you said to dived your batter into two 8 inch baking pans. Can I use one 10 inch baking and not dived the batter. Also when you say to increase the recipe by 1/2 does that mean 10 eggs and 1 cup of flour and so on ? Thank you so much for your wonderful recipes
If to want to make a 10 inch cake, double these proportions
5large Eggs
6 tablespoons
Sugar
1 3/4 cupsGround Hazelnuts
2 tablespoonsFlour
2 tablespoonsCocoa Powder
2 teaspoons
Baking Powder
200 gramsUnsalted Butter; room temperature; cream
1 1/2 cupsChocolate Chips; cream
7 tablespoonsNutella; cream
1 cupCrushed Wafers; cream
10Ferrero Rocher Candy
1/2 cupsHazelnuts; chopped, for decorating the cake
I got those proportions directly from http://momsdish.com.
Can I use a 10 inch pan and cut the cake in to 4 slices ?
I am not sure what you mean when you say 4 slices, but if you want to use 10 inch pan, increase the recipe by 1/2, so that it’s as tall as the one you see on the picture.
Love your photos Marina. The cake looks so delicious 🙂
Thanks Lea, appreciate it 🙂
how many kg is the cake?
I am not sure, I never weighed it.
How well will this cake hold up in the refrigerator overnight? I want to make it the day before Thanksgiving.
Yes it will be just fine in the fridge. I would take the cake out of the fridge 2-3 hours before serving though, that is if you like the buttercream to be soft.