Nutella Easter Chocolate Cake

Chocolate lovers rejoice! With Easter upon us, a delicious and unique cake has made your holiday even sweeter. Nutella Easter Chocolate Cake is the perfect treat for all your chocolate cravings. This rich and creamy chocolate cake combines the classic flavors of Nutella and dark chocolate to create a rich experience that you wont soon forget.

The base of this Nutella Easter Chocolate Cake is made from a dark cocoa powder that provides an intense yet smooth flavor.

The cocoa powder is then combined with sugar and butter to give the cake its signature texture. A generous portion of Nutella is added, giving it a hint of hazelnut sweetness.

And, that’s that – put it in the oven! After baking in the oven, its generously topped with softened Nutella that melts while warming up, adding an extra layer of flavor to each bite.

This gorgeous dessert looks like something from a bakery window when served. The dark chocolate color contrasts beautifully with the decadent toppings, making it look as delicious as it tastes. But be warned – one slice often isnt enough!

This simple yet delicious treat has become increasingly popular over recent years and can be found in many bakeries or cafes around town during this festive time of year. For those feeling adventurous in their kitchen, plenty of Nutella Easter Chocolate Cake recipes are available online to try at home – so why not whip up a batch for your family or friends?

A rich, decadent chocolate cake topped with Nutella frosting and Easter eggs—perfect for holiday celebrations.

Nutella Easter Chocolate Cake

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Moderate

Servings

Adjust servings

+

–

12

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

420

kcal

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• For the Cake:

• 1.75 cup (200g) brown sugar

• .75 cup (75g) cocoa powder

• 1 tsp baking powder

• .5 tsp bicarb soda

• 2 eggs

• 1 cup (250ml) milk

• .5 cup (125ml) vegetable oil

• 1 tsp vanilla extract

• 1 cup (250ml) boiling water

• For the Frosting:

• 250 g unsalted butter, softened

• 1.5 cups (190g) icing sugar, sifted

• .5 cup (150g) Nutella

• 1 –2 tbsp milk, as needed

• To Decorate:

• Mini chocolate Easter eggs (e.g. Cadbury Mini Eggs)

• Chocolate shavings or sprinkles (optional)

Directions

• Preheat oven to 180°C (160°C fan-forced). Grease and line a 22cm round cake tin.
• In a large bowl, sift flour, cocoa, baking powder and bicarb. Add sugar and mix well.
• Whisk in eggs, milk, oil, and vanilla.
• Gradually stir in boiling water until batter is smooth (it will be runny).
• Pour into prepared tin and bake for 35–40 minutes or until a skewer comes out clean.
• Cool in tin for 10 minutes, then transfer to a wire rack to cool completely.
• For frosting, beat butter and icing sugar until pale and fluffy. Add Nutella and beat again.
• Add milk a little at a time to reach spreadable consistency.
• Spread frosting over cooled cake.
• Decorate with mini Easter eggs and chocolate shavings if using.

Notes

• Cake can be made the day before—store unfrosted in an airtight container.
• Add a layer of Nutella between two cake layers for extra indulgence.
• Great for Easter lunch or as a chocolate-lover’s birthday cake.
• Swap mini eggs for chopped hazelnuts or berries for a twist.
• Store frosted cake in the fridge for up to 3 days.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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