Nutella and Peanut Butter Cake

Nutella and Peanut Butter Cake: the perfect cake for ALL peanut butter and Nutella cravings! Moist chocolate Nutella cake generously drizzled with Nutella ganache and frosted with creamy peanut butter buttercream frosting.

I got the idea for this cake after making these Peanut Butter Cookie Sandwiches with Peanut Butter Buttercream. I knew the peanut butter buttercream would be excellent on cake. Once I made these Peanut Butter Nutella Cookies, I discovered just how good peanut butter and Nutella are together!

THIS PEANUT BUTTER NUTELLA CAKE IS:

• EASY: This single layer is so easy and doesn’t require a mixer. The two toppings take just about five minutes each to make.
• Chocolatey: The cake is made with cocoa powder and Nutella and topped with Nutella ganache!
• Delicious: It’s moist, soft, and flavored with vanilla extract, cocoa powder and Nutella.
• Made with Two Toppings: It’s topped with delicious Nutella ganache and a thick layer of peanut butter buttercream frosting!
• Made with Pantry Friendly Ingredients: Everyone has Nutella and peanut butter in their pantry right?!
• Perfect for Any Occasion: It’s easy enough for a weeknight AND special enough for a small get together, potluck, or birthday party.

PARTS OF THIS PEANUT BUTTER AND NUTELLA CAKE

• CHOCOLATE NUTELLA CAKE: This cake is so moist, soft and delicious! It’s flavored with vanilla, cocoa powder, and sweetened with sugar and Nutella!
• NUTELLA GANACHE: It takes just minutes to make and is rich, silky and SO good!
• PEANUT BUTTER BUTTERCREAM FROSTING: It’s luscious, creamy, and, of course, so peanut buttery!

HOW TO MAKE THIS CAKE

1. Bake the Nutella cake. This cake can be made in an 8 inch or 9 inch pan. Use whatever you have or prefer. A springform pan is recommended since it’s easier to remove the cake from the pan. That said, if you don’t have a springform pan, you can use a regular pan.
2. Make the Nutella ganache. While the cake cools, make the toppings. I like to start with the ganache. It’s just a matter of putting the Nutella and butter in a bowl and pouring hot cream over it. Resist the urge to stir it right away. Let it stand five minutes first then stir til smooth. Let it cool a few more minutes while you prepare the buttercream.
3. Make the peanut butter buttercream. I like to make this last since it’s best used right away. It’s a super easy recipe that is just butter, peanut butter, vanilla and powdered sugar, and vanilla. It’s so simple and your mixer does all the work to make it!
4. Assemble the cake. I use my favorite kitchen tools, my offset spatula, to spread both the ganache and buttercream frosting. Start by spreading the ganache over the cake. I like to push a little ganache right toe the edge so some of it droops over the edge. Let the ganache set slightly then use a spatula to scoop the buttercream on top. Spread it with your offset spatula then dig in!

ABOUT THE GANACHE TOPPING

Because of its French name, you might think a ganache is hard to make. It’s not! It’s basically just cream and Nutella mixed together and couldn’t be easier.

I have used ganache to top everything from these Boston Cream Pie Cupcakes to these Chocolate Frosted Chocolate Cake Donuts.

I’ve made it using semi sweet chocolate, dark chocolate, and white chocolate! If you’re curious to try caramelized white chocolate ganache, definitely make my Shortbread Cookie Caramelized White Chocolate Tart!

THIS NUTELLA GANACHE IS:

• Thick: Sets up nicely.
• Silky Smooth: Easy to spread.
• Shiny: So pretty when it sets.
• Easy: Two (or three if you choose to add butter) ingredients and about minutes to make!

WHAT YOU NEED TO MAKE DARK CHOCOLATE GANACHE

• Nutella: It brings out the flavor of the Nutella in the cake!
• Heavy Cream: Makes it super rich and spreadable.
• Butter: It’s optional, but makes the ganache a little shinier.

HOW TO MAKE PEANUT BUTTER BUTTERCREAM

In addition to being delicious, this peanut butter buttercream icing also happens to be very easy to make! By easy I mean one bowl, five ingredients, and less than five minutes to make!

To make the buttercream, simply:

1. Beat the peanut butter and room temperature butter on medium. Scrape down the sides and add the vanilla and salt.
2. With the mixer on low speed, add the powdered sugar and beat for another minute. Add the heavy cream and beat until buttercream is combined and spreadable. Use as soon as possible.

This buttercream recipe makes just under 2 cups of frosting and could definitely be used for cupcakes! If you want to mix things up here, and increase the Nutella/chocolate factor, try my nutella buttercream as your frosting!

This Nutella and Peanut Butter Cake is really a dream come true! Each bite consists of moist chocolatey Nutella cake, silky Nutella ganache, and creamy peanut butter buttercream frosting. It’s a simple recipe that is perfect for any occasion! The chocolate and peanut butter lovers in your life will love you for making it!

Nutella and Peanut Butter Cake

Natalie

This single layer Nutella and Peanut Butter Cake is super moist and flavorful! It's topped with rich, silky Nutella ganache and creamy peanut butter buttercream frosting! This decadent dessert is easy enough for any weeknight and special occasions!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cakes

Cuisine American

Servings 10 servings (8 or 9 inch cake)

Calories 732 kcal

Ingredients

  

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FOR THE CHOCOLATE NUTELLA CAKE

• ▢ 1 ¼ cups all purpose flour
• ▢ ⅓ cup plus 2 tablespoons unsweetened natural cocoa powder
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ½ cup canola or vegetable oil
• ▢ ¾ cup granulated sugar
• ▢ ¼ cup light brown sugar packed
• ▢ ¼ cup Nutella melted in microwave
• ▢ 2 large eggs room temperature
• ▢ 1 ¾ teaspoons vanilla
• ▢ ¾ cup sour cream or plain yogurt
• ▢ ¼ cup milk
• ▢ ⅓ cup boiling water

FOR THE NUTELLA GANACHE

• ▢ ¾ cup plus 2 tablespoons Nutella
• ▢ ½ cup heavy cream
• ▢ ½ tablespoon unsalted butter softened (optional)

FOR THE PEANUT BUTTER BUTTERCREAM

• ▢ ½ cup unsalted butter room temperature
• ▢ ½ cup creamy peanut butter
• ▢ ½ teaspoon vanilla
• ▢ 1 cup plus 2 tablespoons powdered sugar sifted
• ▢ 1 tablespoon heavy cream
• ▢ 1 pinch salt

Instructions

 

FOR THE CHOCOLATE NUTELLA CAKE

• Preheat oven to 350 F. Line the bottom of an 8 or 9 inch springform pan with parchment paper. Spray sides with baking spray. 
• In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. Set aside.
• In a medium sized bowl, whisk together the eggs with the oil. Whisk in the the vanilla extract, milk and sour cream. Whisk in the melted and slightly cooled Nutella. 
• Use a rubber spatula to gradually stir the wet ingredients into the dry ingredients. Stir until just combined, being careful not to over mix. Pour in the hot water and stir until combined.
• Pour the batter into the prepared pan and bake 34-39 minutes or until a toothpick comes out clean. Place pan on a wire rack and allow to cool in the pan for 30 minutes then remove from pan and cool on a wire rack. Cool completely before frosting. 

FOR THE NUTELLA GANACHE

• Place the Nutella and softened butter in a heatproof bowl. In a small saucepan on low heat, bring the heavy cream to just boiling then pour over the Nutella and butter. Do not stir. Let stand 5 minutes then stir till smooth. Allow to cool slightly before using.

FOR THE PEANUT BUTTER BUTTERCREAM

• Beat the peanut butter and room temperature butter on medium. Scrape down the sides and add the vanilla and salt.
• With the mixer on low speed, add the powdered sugar and beat for another minute. Add the heavy cream and beat until buttercream is combined and spreadable. 

TO ASSEMBLE THE CAKE

• Use an offset spatula to spread the Nutella ganache over the cake. Let set 15 minutes. Use a spatula to spoon the peanut butter buttercream on top of the Nutella ganache. Use an offset spatula to spread the buttercream overtop. 

Nutrition

Calories: 732kcalCarbohydrates: 73gProtein: 9gFat: 47gSaturated Fat: 24gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 85mgSodium: 266mgPotassium: 337mgFiber: 4gSugar: 54gVitamin A: 664IUVitamin C: 0.2mgCalcium: 107mgIron: 3mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

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