Nutella Dream Cake {1st blog anniversary and a video!}
Hands down the ULTIMATE Nutella Cake! With more than 3 1/2 cups of Nutella between the frosting, sauce-y filling and crunchy bottom, this impossibly moist layer cake is a Nutella lover’s dream come true! {PLUS: A VIDEO of the process!}
Cleobuttera is officially a toddler!!!!
Today my baby blog is turning ONE! Wooot wooot!!
And you bet we’re celebrating with Nutella. Its just the right thing to do. And a VIDEO too!
You see, just like today, with cold feet, I launched the blog with these Molten Nutella Pops, unveiling an unexpected shower of love, support and cheer. As cheesy as this may sound, but thankfully, I was welcomed to the blogging world with open arms. It was beautiful. And scary. But mostly beautiful. And for that, I will forever be grateful to YOU and Nutella. But YOU more…much much more.
I often refer to these Molten Nutella Pops as my lucky charm, because they mark the start of a new chapter in my life.
A chapter full of new experiences, wonderful people, exciting milestones, sleepless nights, rewarding moments, mind shattering burnout, happy readers and drama….Ooooooh the drama.
I jumped into the blogosphere with an immense passion for baking and a hope to find the right means to pour it in. Since opening a bakery or taking special orders was out of the picture due to personal and lifestyle reservations, I was willing to give this blogging thing a try. I mean how else will I ever know. I had nothing to lose.
I did my homework, slipped on my nerdy pants and studied food blogging like it was my business. I read every article remotely related to the topic, I took an introduction to photography crash course, I bought this book, and this one too, I enrolled at this gem, poured my heart’s savings over a fancy camera, picked out a clever name for the blog and got the website designed by these good people.
I knew exactly what I was doing, but truth is I had absolutely NO idea what I was doing.
When I first hit publish on my first blog post, my heart sank a little. And I’m just saying “little” to sugarcoat it. It was more like a roller coaster of emotions. Between “Oh no! What have I just done?!” and “Cool! I’m finally doing something with what I love.” It was a struggle between the huge responsibility I just cast on myself, not feeling at ease with being LIVE under the public eye and wanting to go ahead and try this out.
I was scared of criticism, negative feedback, work overload and unable to keep up with other life’s priorities and weight gain. And I was right! All of these things happened. But you know what?! I’m happy they did (except for the weight gain ?), because they built some muscle to my previously easily-bendable personality. You know what they say…what doesn’t kill you, makes you stronger.
When I decided to blog, I knew I was going to be doing my own photography, photo editing, writing and managing social media. But I was confident that it would be mostly playing in the kitchen with sugar and spice and everything nice.
Ha! LOL! Heheheeeeeeee ?
I had noooooooooooo idea. Because reading about something and imagining it is one thing, and actually doing it is a whole other thing. Photography, food styling and photo editing are now taking over my life because they’re my daily struggle. I can’t even begin to tell you how many times I had to reshoot a photoshoot just because the pictures sucked. Not to mention, the many great recipes that never made it to the blog, because I wasn’t satisfied with the pictures. It literally takes me a full day to write a post, which I’m fully to blame for, because I just lack the capability of keeping it short and to the point. Managing social media, comments and emails are a lot more than what one person can handle. Gosh! I miss the kitchen!
As exhausting as blogging may be, a simple comment from a reader saying “I tried this recipe and everyone loved it!” just makes it ALL worth it in the end. And then all of a sudden it just feels right. Blogging feels right. Blogging suits me. This is exactly what I needed in my life.
I talk food and you talk food back to me. I share with you pictures of my food and you send me pictures of yours. I play mad scientist in the kitchen and you’re willing to hear all about it. I supply you with recipes and you make me happy with your feedback. I interact with people from all around the world, which is surreal by itself. Dude I’ve made good friends with people who don’t speak a word of English or Arabic, but google translate made it happen! I’ve developed some of the best friendships and virtually met some of the awesomest people on the planet. I’ve made a beautiful circle of blogging friends who just get me; I absolutely LOVE them and appreciate their appreciation. Blogging has showed me how nice people can be and how the world still has good in it.
Now tell me that wasn’t worth it!
In my short year of blogging, I can honestly say that it’s been one of the most rewarding experiences of my life and that alone is worthy of celebration.
With Nutella!
But this year, it’s more than just a pop. It’s grand, it’s over the top and it’s DREAMY.
It is the Nutella-iest Nutella cake you will ever taste.
This cake has been my speciality for several years and I found no better occasion to share the secret with you than today. You’ve been the best readers and supporters anyone could ever ask for and for that, I’m giving you CAKE!
And not just any cake…THE BEST NUTELLA CAKE IN ALL THE LAND! As agreed on by public consensus.
It is THE birthday cake in my family. No one is ever interested in anything else.
You have no idea how many times I’ve been asked to bring this cake to gatherings and dinner parties. And now you can too. And you’re gonna be popular for it. I guarantee it.
Now let’s dissect this monster of a Nutella.
First of…this cake is not shy of Nutella. Its has more than 2 pounds of Nutella in it and I’m not going to apologize for it. It’s without a doubt a special occasion cake, so we’re gonna make every bite count.
It starts with a crunchy bottom made from feuilletine, melted chocolate and Nutella. Feuilletine is tiny crispy flakes of impossibly thin toasted crepe bits, that look like corn flakes but taste nothing like it; more like wafers. When combined with the Nutella and chocolate, it produces the most delicious crunchy layer that is reminiscent of Ferrero Rocher. I have to admit that it could be hard to find, and so you could substitute crispy rice cereal for a similar effect or omit this layer altogether if you’re not interested in the texture. In the recipe below, I’ll give you more details about it.
After the crunchy bottom, comes alternating layers of cake-y goodness, Nutella-y ooziness and chocolate-y creaminess. Now this is a sight that could make any Nutella lover weak in the knees.
The cake is made up of 3 layers of ultra moist chocolate cake. The chocolate cake starts with…wait for it…a CAKE MIX ?
Now before you start judging me…hear me out first. I’m not a cake mix snob but I always prefer from scratch with a few exceptions and this ones happens to be one of them. While I do have a couple of great from scratch chocolate cake recipes up my sleeves, from some reason they just happened to mask the Nutella flavor. Now note that I’ve been making this cake for years and have been tweaking it overtime, so I’ve experimented with every possible recipe. When made from scratch, my tasters would remark that it is an amazing “chocolate” cake but they don’t notice the Nutella. WHAAAAAT?!!! Something about using a cake mix instead here that makes the Nutella take center stage and shine. Also the scratch cakes would absorb the Nutella sauce, so when you cut into it, you don’t get that irresistible oozing look. And that’s nonsense!
Moreover, the cake mix is vastly improved upon with other all-natural ingredients, so it tastes a lot better and more homemade than if we were to make it as per the box’s instructions. No one was ever able to suspect that Ms. Betty Crocker had her touches in this cake; so no one needs to know but you. We add flour, sugar, cocoa powder, vanilla and sour cream, so it’s like you’re only using the cake mix as a base for making a whole other cake.
The cake layers then get sliced in half horizontally, giving you 6 thinner layers. Each two layers sandwich a luscious Nutella sauce made from pure Nutella that gets thinned out with a little milk. Not only does that add another dimension of Nutella flavor but it acts as a moist maker and an ooze creator:)
The sandwiched layers then get filled and frosted with the creamiest and dreamiest of all Nutella frostings! I used it over these cupcakes and would use it as a face mask if I could. There’s a ton of Nutella it in and ZERO powdered sugar. So it’s chocolatey and Nutella-y without being too sweet. It’s my favorite chocolate frosting in the world!
Then just for fun and because it’s a special occasion I added a huge halo of spun sugar on top. It looks a bit like cotton candy (or a blonde afro) but the texture is crunchy and the taste is caramel-y. It’s kind of addictive, but you most certainly could omit it; I was just playing around. I’m kind of bummed though, at how it turned out in the pictures; spun sugar is a lot beautiful in real life and manage to strike an immediate wow factor.
You could shape the strands as big or as small as you like and it adds just the right touch of elegance. Or not! Because with a cake this heavenly, no adornments are necessary. All you need is your mouth and good appetite.
Now because its my blogiversary, and because this is a cake not to be taken lightly, I wanted to make this post extra special. So instead of my usual process photos, I skipped them for something ever better. I made you a proper VIDEO! Non of these 15 second iPhone videos I’ve been sharing on my Instagram, but an HD quality video shot with a professional camera, by professional people, in a professional kitchen studio.
I was lucky enough to have the opportunity to collaborate with the talented team of Flavor Republic to bring you a special video for a very special cake. Not only are they amazing at what they do, but they were patient enough to put up with my pickiness and obsessiveness with a big smile on their face. Their welcoming studio and friendly team made standing up in front of the camera a breeze (and I’m camera shy!). I came to them as a stranger and left as friend with a heart full of so much love and appreciation (and a bunch of phone numbers). It was a wonderful experience and I would do it again in a heartbeat. Make sure you follow them on Instagram if you love stunning food photos and videos.
Now a BIG, FAT chocolate covered, caramel dipped thank you to my dear readers, bloggy buddies, family and friends for a wonderful year. Your continues support is what got me through the hardships that comes with the job. Your feedback, encouragement and interaction is just the fuel I need to keep going. Thank you for sticking by and baking along. I hope to continue to meet your expectations and bring forth more deliciousness you could trust.
*Stay tuned because in the next post, I will show the world pictures of all the wonderful stuff you’ve been making from the blog and sending to me! If you’ve made a recipe from the blog, took a photo of it and would like to be included in this coming post, that would be my utmost pleasure! Either email it to me or send it through a direct message on Instagram, but if your account is public, you could simply hashtag it cleobuttera. Facebook messenger works too! Whatever suits you 🙂
But for now, enjoy the video! And make the cake.
With love,
Tasbih ?
Nutella Dream Cake

Please note that I developed this recipe using a kitchen scale then remeasured everything into cups and spoons for your convenience. Due to the scale's accurate precision, I highly recommend using one, if available, for the most perfect results. The whole cake could be prepared a day in advance, stored in the refrigerator overnight under a cake dome. Bring to room temperature before serving; this could take up to 5 hours.
Ingredients
For the Nutella Crunch layer: (optional but recommended)
- 1/2 cup (3 1/2oz/ 100g) semisweet chocolate chips (or finely chopped chocolate)
- 1 tablespoon (1/2 oz/ 14g) butter
- 1/2 cup plus 1 tablespoon (5 7/8 oz/ 167g) Nutella
- 2 1/2 cups (7 5/8oz/ 217g) Feuilletine (may be substituted with crispy rice cereal) *see note
For the cake:
- 1 (15.25oz/ 432g) box chocolate cake mix (Devil's Food, Chocolate Fudge or Dark Chocolate)
- 1 cup (4.4oz/ 125g) all-purpose flour
- 1 cup (7oz/ 199g) granulated sugar
- 1/4 cup plus 2 tablespoons (32g) unsweetened cocoa powder
- 3/4 teaspoon salt
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup vegetable or neutral tasting oil
- 1 1/3 cups water
- 1 cup (8oz/ 227g) sour cream
For the Very Nutella Frosting (makes about 3 1/2 cups):
- 1 cup (8oz/ 227g) unsalted butter, softened to room temperature
- 1/2 cup (4oz/ 113g) cream cheese (or 8 Kiri squares), softened but slightly cool
- 1 1/2 cups (1 lb/ 454g) Nutella
- 1/2 cup plus 1 tablespoon (4oz/ 113.4g) semisweet chocolate chips
- 1/2 cup plus 1 tablespoon (4 oz/ 113.4g) milk chocolate chips
For the Nutella Sauce Filling:
- 1 1/3 cups plus 1 tablespoon (15oz/ 425g) Nutella
- 1/4 cup plus 3 tablespoons whole milk
For the Spun Sugar garnish: (optional)
- 1 cup (7oz/ 199g) granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
Instructions
To make the Nutella Crunch Layer: (could be prepared several days in advance)
- Line an 8 or 9-inch cake pan with a parchment paper round then spray with a non-stick cooking spray; set aside. (Make sure that you use the same size pan as you plan to use for the cake layers).
- In a large bowl, combine together the chocolate chips and butter and melt over a double boiler or in the microwave, stirring every 20 seconds.
- Stir in the Nutella until well combined. Add in the Feuilletine and gently stir into the Nutella mixture to coat.
- Transfer the feuilletine mixture to the prepared pan, then using the bottom of a cup, smooth it out and press it down to an even layer. Cover with plastic wrap then chill in the freezer until set and forms a firm layer; at least 30 minutes and up to several days. Keep in the freezer until ready to use.
For the cake:
- Adjust oven rack to middle position and preheat oven to 350F/180F.
- Line three 8 or 9 inch cake pans (all the same size) with parchment paper rounds then spray with non-stick cooking spray. Optionally, wrap the sides of the pans with soaked cake strips like these, which help achieve a level cake that has no dome. Don't worry if you don't have it.
- In a large bowl, whisk together the cake mix, flour, sugar, cocoa powder and salt until well combined.
- Add in the eggs, vanilla, oil, water and sour cream. Using a large whisk or electric mixter, beat on low speed until all ingredients are combined. Scrape down the bowl to make sure that all ingredients are well incorporated, then beat for 1 minute longer.
- Divide the batter equally between the 3 cake pans then bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs attached.
- Allow the cakes to cool in the pans for 15 to 20 minutes in the pan, then invert on to a plate, peel off parchment paper then reinvent on to a wire rack to cool completely before filling and frosting.
- While the cakes are cooling, make the frosting and sauce.
To make the Very Nutella Frosting:
- Over a double boiler or in a medium microwavable bowl, place both types of chocolate chips and melt in the microwave, stopping every 20 second to stir the chocolate. Heat and stir until almost completely melted. The warmth of the melted chocolate will melt whatever bits of chocolate left. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl and an electric mixer), Beat the butter until smooth and creamy. Add in the cream cheese and beat until smooth and well combined; about 1 minute.
- Add in the Nutella and mix until completely incorporated. Scrape down the bowl.
- Add in the melted chocolate and mix until everything is well combined, scraping the bowl as need. Cover with plastic wrap and keep in a cool place until ready to use.
To make the Nutella Sauce Filling:
- Combine the Nutella and milk in a medium bowl, whisk well until completely smooth.
- Cover and set aside in a cool place until ready to use.
To assemble the cake:
- Take the Nutella crunch layer out of the freezer, invert over your hand, then using the other hand, peel off the parchment paper. Reinvent onto a cake board.
- Frost the crunch layer with a thin layer of the Very Nutella Frosting, about 1/3 cup. Set aside.
- Using a long serrated knife, carefully slice each cake layer horizontally to make 2 thin layers. You should have a total of 6 thin layers.
- The cake slices are very fragile, so use a cake board, cake lifter or the removable bottom of a tart pan to move the layers around and stack them. Place the bottom half of one of the sliced cake layers on top of the crunch layer. Top with about 1/2 cup of the Nutella sauce. Use a spatula to spread it all over, avoiding the far ends. Top with the second half of the sliced cake layer. Frost with a generous layer of the Very Nutella Frosting; about 2/3 of a cup.
- Top with the bottom half of another one of the sliced cake layers. Repeat the process by spreading about 1/2 cup of the Nutella sauce over it, then placing the top half of the sliced cake layer. Frost with a generous layer of the Very Nutella Frosting; about 2/3 of a cup.
- You should now have 2 thin layers left. Use the bottom half of last of the sliced cake layers to top the frosting. Spread with the remaining Nutella sauce. End with the final layer of thin cake.
- If the cake feels slippery and unstable, insert a bamboo skewer in the center of the cake, all the way to the bottom; that will help hold everything together. Now crumb coat the cake by frosting the sides and top of the cake with a thin layer of the remaining frosting. Don't worry if you get crumbs over the frosting, we'll cover them up layer. Place the cake in the freezer until the frosting has firmed up.
- Take the cake out of the freezer, then frost with all the remaining frosting, covering up all the first crumby layer of frosting. Make swirls, swoops or leave it smooth. Top it with anything your heart desires like sprinkles, flags, candles or spun sugar (recipe below).
- Serve right away or refrigerate overnight covered under a cake dome. Bring to room temperature before serving.
To make the spun sugar:
- Secure a long-handeled wooden spoon under a heavy cutting board on the edge of a counter, with the handle facing out and extending over the edge. Place newspapar on the floor, directly under the cutting board. Alternatively, place a large bowl over a newspaper covered counter. Grease the edges of the bowl with oil.
- Bring the sugar, corn syrup, and the water to a boil in a heavy, light-colored saucepan over medium-high heat, stirring until the sugar has dissolved. Stop stirring. Cover the saucepan with its lid for about 2 minutes. This will create condensation that will wash down any sugar crystals that may have formed on the sides.
- Uncover and continue cooking the mixture until it turns deep amber in color. Remove from heat and allow to cool slightly until thickened; about 5 minutes.
- Dip the tines of a fork (or of an old whisk that had it ends cut off) into the caramel. Holding the fork above the spoon handle, swing the caramel back and forth like a pendulum in long arcs, allowing strands to fall in threads over the handles.
- Gently gather the strands into a a halo-like ball, shaping it with the palms of your hands. Top immediately over the cake right before serving. Avoid making on humid days. If not using immediately, place in an airtight container and place in the freezer for up to 3 weeks.
Recipe Notes
- This recipe will make an extra tall 8-inch cake or a 9-inch cake of medium length. The taller one has more of a wow factor, while the shorter one is more practical and the serving sizes are more reasonable. In the pictures, I used 9-inch cake pan. Your call though 🙂
- Feuilletine is tiny crispy flakes of impossibly thin toasted crepe bits. They look like corn flakes but taste nothing like it; more like wafers. When combined with the Nutella and chocolate, it produces the most delicious crunchy layer that is reminiscent of Ferrero Rocher. Admittedly, it is a hard to find ingredient but one that is worth seeking out in specialty baking stores or amazon.com or you could make it from scratch. To make from scratch, I followed this recipe but used 100 grams of each ingredient instead of 35 grams and the results were even better than the store-bought kind, but definitely quite a process. Here in Egypt, I was able to buy a kilo bag of Valrhona brand from a bakery supplier. If you're interested let me know and I'll pass on their contacts. In a pinch, you could substitute rice crispy cereal. The texture is different though and it will get stale quicker but it is every bit as delicious. With that said, please keep in mind that this whole crunchy layer is optional; the cake is still fabulous with it but it adds a pleasant crunch that the cake won't suffer without.
- If you don't have 4 round cake pans of the same size, no worries, I don't too; I just have two! Just make the crunch layer a day in advance, then on the second day, unmold it onto a regular plate and leave in the freezer until needed. To make the cake layers, divide the cake batter equally into 3 bowls of the same size. Pour the content of 1 bowl into 1 pan and the content of another bowl into the second pan. Put the 2 pans in the oven, then cover the 3rd bowl (with the cake batter) with plastic wrap and set aside until the others bake. Allow the cakes to cool slightly, invert onto a wire rack, wash one of the pans, prepare it then pour the contents of the 3rd bowl into. Bake!
Chocolate cake base recipe adapted from Sprinkle Bakes.
Spun sugar recipe adapted from Martha Stewart's Cupcakes.
Nutella crunch layer recipe given to me by a pastry chef.
*Frosting and sauce recipe are a Cleobuttera original.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Wow….(I’ll be dreaming of this cake tonight… ^_^)
Let me just start off by saying Happy anniversary to your wonderful blog. Out of all the blogs that I’ve been following for the past few years, yours has officially become my favourite. The first thing that caught my attention when I came across these nutella pops was that blog name…it’s definitely clever! (The moment I saw it I thought to myself…”An Egyptian Blogger!” 😛 somehow I thought I’d connect with it more )
I don’t want to ramble on for too long but simply put, your blog is amazing, your photos are one of the most beautiful I’ve ever seen, so please continue with what you’re doing because you continue to inspire the baker in me! 🙂
Mariam you’ve been encouraging me since day one and for that I have to thank you so much! I too felt a real connection with you and get excited whenever I see you post something new on Instagram. You are an amazing baker and I’m constantly inspired by your unique creations. Thank you so much for the warm wishes and may we continue baking along for years to come.
The recipe is great and will definitely try it but from where I can get the feuilletine?
Thank you Mai! Unfortunately you won’t find it at regular supermarkets in Cairo, only through importers. I got it from Egypt Bakery Stores in Maadi, this is their phone number: 27042032. So give them a call and ask for an order. Please refer to the ‘NOTES’ section of the recipe for more details about making it from scratch (which I made and loved) and for substitutions.
Ahh I thought that might have been feuilletine in the bottom layer — love that stuff!! This cake is truly prefectly decadent and I love everything about it. Even though I mostly bake from scratch, I’ve also been known to use a cake mix here and there, sometimes it’s just easier and it’s just as delicious. Your photos are stunning as usual.
Congrats on your 1st Blog Anniversary!!
Thank you so much Olivia! I’ve actually been making this layer from years using Rice Krispies and while it tasted great, I wasn’t happy with how it would get stale quickly. When I finally got around using feuilletine, I was blown away with the results! Definitely worth the hassle of hunting for it. I can’t wait to experiment with it in other desserts.
As for the cake mix, I’m glad we’re on the same page here ?
Thank you so much for your wishes! BTW love your blog!
Amazing work!
Thank you so much Devan!
Asalāmualaykum wa rahmatullāhi wa barakātuhū!
I have to say, I loved reading each and every word of this post. I’ve been following your blog since 4-5months now and no doubt that friggin’ amazing name totes caught my attention.
Through this post you’ve made me really appreciate food bloggers for all their efforts. We amateurs just google for recipes, find something good and try it. But if it wasnt for awesome people like putting in time and effort along with so many other things then we would be kitchen failures!
Barakallahu feek!
Always keep your niyyah for Allah, in sha Allāh I pray Allāh Reward you in dunya and aakhirah for your amazing work!
May you have moreeeee anniversaries ahead.
Much love from Dubai,
Amreen 🙂
Waalaikomalsalam Amreen! I’m so touched by your beautiful words; they’re so heartfelt. I so honored to have you following along and I’m so happy you’re enjoying the blog. I used to take the time and effort exerted by other bloggers for granted until I became one myself. So thank you so much for expressing your appreciation; it really gives us strength.
I can’t thank you enough for your sincere prayers. Ameen 🙂
Congratulations on a great milestone!
It is evident that you’re very passionate about baking and blogging as well. What better way to celebrate but with this scrumptious looking (and tasting, I’m sure) cake?
Clearly, your commitment paid off. The blog looks and ‘reads’ very well. It’s amazingly accessible and welcoming. The layout is easy to navigate and the language conveys your passion readily. It’s so approachable, that you almost feel like pulling up a chair, pouring a glass of milk (has to be milk with chocolate cake), and chatting about how the week went.
You’ve succeeded at making my mouth water. This is gorgeous food porn. I’m done! ; )
Cee Jay you leave me speechless at your beautiful compliments. I really don’t know what to say and how to thank you for all your kind words. Your comment brings me so much happiness and boosts my energy like you wouldn’t imagine. Thank you so much for all the love and support and I hope to continue to make your mouth water and encourage you get baking with me.
Happy 1st birthday to Cleobuttera! And well done to you for the quality recipes you work so hard on. I tried your marble cake a few weeks ago and it was a GEM and I’ve used it as a basis for a few of my other cakes. Being a newbie baking blogger your words resonate so much with me and despite all the ups and downs I can tell you’re enjoying this journey as much as I do. xx
Love, Judith (Australia)
Thank you so much Judith! I’m so glad you left a comment so I could find your beautiful blog. You now have a huge fan from Egypt! With a start this great, I’m curious to see what you have in store. Absolutely delicious quality things I’m sure. I’ll be definitely following along. I just saw your post on the marble cake, and I got so excited seeing it on your blog! What an honor! Thank you so much for the credit and I’m so happy you liked it to the extent of making it on your blog.
Best of luck on your new journey and now you know who to turn to if you ever need any blog tips or just a friend to chat about food with 🙂
Oh Tasbih!!! I swear i got teary! I cannot be happier for you and your blog, what u have managed to accomplish in one short year is just astounding!! I am so proud of you! And i am so glad u decided to take that leap into the world of blogging, otherwise we never would have “met”! Also, this video is just INCREDIBLE!!! What a fabulous collaboration! It captures everything so wonderfully, i just love it! Here’s to many many years of success and friendship ❤️❤️ Love u so much my amazingly talented friend xx
Noha whenever you comment here, I swear I could feel the LOVE pumping through. I’m pretty sure its because the feeling is mutual. If I had to pick only ONE favorite thing that I’ve gained through blogging, it would without a doubt be knowing you. I’m so thankful that this journey has brought us together even though we’ve never actually met, but I feel like I’ve known you all my life. I now wish to get the chance to fly to Sydney just so we could get together and enjoy a great meal. You’re gonna have to cook for me, that’s for sure!
hahaha ha3ayat i swear!!! I feel exactly the same!! And YESSS! i’ll cook, and dessert is all yours!! i promise you we’ll do it someday, you’ll see. either here in Sydney or back in Cairo or maybe somewhere in between!! it’ll be a massive food fest full of giggles and over-enthusiasm and way too many photos! and it’ll be awesome 🙂 xx
YES YES YES!!! I’m overly excited already ?
Dear tasbih,
You are one of the most amazing bloggers out there. Your food stuns me everytime. I cannot get over your glorious photos. This cake is no exception. And the funny thing is I felt like requesting you to make a chocolate cake. I will make this.
I wish you all the success in the world.
Hugs,
Iram
Iram you are surely one of my favorite readers. You’ve been interacting here, leaving the sweetest little comments since the very beginning. Thank you so much for your support this past year, for believing in me and for your sincere wishes.
I wish you all the best in life too my dear Iram.
Lots of love,
Tasbih
Oh my gooooosh how amazing this looks! I’m going to click off now before I get any crazy ideas haha…
Hahahaaaaa? I know! I have to admit its quite lethal! I’d save it for a birthday, or special occasion, or a random Tuesday:)
Wow, just wow! It’s so beautiful and delicate, yet the flavors are intense and rich. Happy 1st Anniversary, may your blog have more to come as you surely have stuff to show us here, from great recipes to stunning photography. Well done!
Thank you so much Oana for all the lovely wishes and for standing by all through the past year. I really appreciate your kindness and continuos encouragement.
Tasbih! Happy Blogiversary! I’m a little late to the party 🙁 I’ve been absorbed by a project and haven’t been able to get to my usual bloggy haunts. This cake is just another amazing example of your incredible talent and skill. I originally found you because of your gorgeous gilded pumpkin cake and I’m so glad I did! I felt an instant connection that’s only grown over the past year. If blogging didn’t take up so much time, I would be making every single thing on your site. I love seeing what amazing creation you’ve made next and am always inspired by your beautiful photography. It’s always, always, ALWAYS a “WOW” moment. You’ve certainly had an amazing first year and I wish you many more…can’t wait to see what comes next! (no pressure 🙂 And I love, love, love the video!
Ramona as always you leave me speechless with all your beautiful words. You are the first blogging friend I’ve made and for that you will always always have a special place in my heart. Though from opposite ends of the world, I feel so connected to you as if you were living next door. When I read your posts, I could tell that we have so much in common. I’m so grateful for this beautiful friendship and hope that it will only continue to grow. I also wish we could meet in real life someday and obsess together about cake, cookies and brownies…then eat them all ?
Muchas felicidades desde México, su blog es fabuloso no cabe duda que sus recetas son deliciosas. Un abrazo
Thank you much Lupis! I just love it when I get a comment in a language that I don’t understand because then I know that it’s not a barrier. We still get to talk and share the love of food. Thank you so much for your wishes and I hope to get to visit your beautiful country, Mexico, in the near future. It’s on my bucket list! I’m also in love with Mexican food. And Mexican hot chocolate. I tried it for the first time last summer at a Mexican restaurant in San Diego and it was heavenly. It tasted like a cinnamon roll in liquid form. I tried to sneak the recipe but the only hint I was capable of getting was that it has sweetened condensed milk. Oh well…gotta keep experimenting till I get it right.
Happy 1st blogoversary! And hopefully the first of many more to come 🙂 I’ve really enjoyed reading your wonderful blog over the past year, you are so talented and definitely have awesome taste in desserts 😀 Case in point–this cake. SO MUCH NUTELLA. I need a slice of this, stat. As usual, beautiful photography <3
Thank you so much June! I really enjoyed your presence here as well. Your regular sweet comments means so much to me. And that cake…OMG how I wish I could transport you a BIG FAT slice!
So my daughter and I do this thing where we thank God for three things before we sleep….
I made this cake for her birthday, and for the first time in forever I’m suddenly one of the three things she’s thankful for… For a whole four days!
Coincidence? I think not lol
This recipe is truly a dream from heaven… happy blogaversary honey… One full year of making the world deliciously happy!
All my love….
Lilly happy birthday to your little princess! I’m thrilled you gave this cake a try, but even happier that you both loved it.
I love the idea of giving ‘Thanks’ for our blessing right before going to sleep! Will definitely have to practice that with my kiddos. Thank you so much for your warm wishes 🙂
Hi,
This recipe looks amazing! I am planning on baking this, but I don’t like to use store-bought mixes, so I was thinking of making a homemade cake mix for the cake layers. Do you foresee any problems with this? I was planning on following this recipe: http://iambaker.net/homemade-chocolate-cake-mix/.
Thanks so much!
Hey Megan! You could absolutely use any chocolate cake of your choice & it will still turn out amazing! The link you sent is a really great recipe. It’s very similar to Hershey’s famous perfect chocolate cake recipe, which is one of my favorites. So easy to put together and always turns out so moist. I’ve also used a from scratch recipe from Sweetapolita’s Baking Book as the base to this particular cake & it always turns out fabulous. Here’s the link:
http://m.bakerella.com/doodles-and-daydreams-cake/
With the said, I just wanted to give you the heads up that from experience, I found that while this cake turns out great using from scratch chocolate cakes, it tends to mute the Nutella flavor a bit & absorb the sauce, so you won’t have it oozing out like in the pictures. This is the reason why I chose starting with a cake mix as opposed to from scratch; I prefer from scratch baking too ? Whatever cake base you choose, I assure you it will be a hit!
Enjoy your cake!
Hi Tasbih 🙂 this cake looks so incredibly moist and decadent and just outright indulging! Great job and thanks for sharing the recipes 🙂
I wanted to ask u if u have a similar frosting but just chocolate, not nutella? This frosting looks to die for and im on the search for the perfect chocolate frosting, the textureof this looks so luscious!
Thanks again and congrats for 1 year of blogging <3
Hello Linda 🙂 I hear you about the chocolate frosting. I’ve been on the hunt for the perfect one myself for many years now. I’m not a fan of chocolate frostings that have a ton of confectioners sugar & I sometimes feel that ganache is too rich in some applications & is too dark for some people. The bad news is that I still haven’t found THE one, but the good news is, is that it’s on my radar to come up with it very very soon. So stay tuned as I’m planning to concentrate on some classics that every baker needs in their recipe repertoire, and frostings happen to be one of them.
Thank you so much for the greetings ?
Thanks for your reply 🙂 yep i have the same feelings for frostings with too much icing sugar and im not a huge fan of buttercream either although ive perfected a great buttercream recipe lol
Ill be on the lookout for your classic recipes 😉 cant wait! 🙂
Tasbih,
Thanks for sharing this delicious looking cake. I can’t wait to try this awesome cake! I’m thinking of making a 3 layer cake with only the buttercream as filling and frosting. Can the nutella sauce be poured over the cake (like ganache) instead of as a filling? Over the buttercream covered cake?
Hi N! I’m happy you’re excited about making this. You could most certainly pour the Nutella sauce over the frosted cake. I tried it once before & it turned just fine. Just note that it’s runnier than a ganache so don’t put too much.
Enjoy 🙂
Tasbih,
The cake came out really well. The nutella frosting was super delicious. I used a different cake recipe and made a smaller 3 layer cake. I just had one layer of the frosting and one layer of the sauce in between the layers. I can see myself gaining 5 lbs eating it!!! 🙂
I’m super excited to hear that N! I hope you enjoyed it. Thank you so much for your feedback ?
Assalamualaykum Tasbeeh
First off want to congratulate you on this anniversary and the fabulous fabulous cake.
A question:
Is there any substitute for sour cream in the recipe? I wouldn’t want to substitute it but I don’t think I can find it here in Saudi Arabia.
(And I sooooo badly want to make it)
Thanks alot again.
Waalaikom assalam Miss Muss. Thank you so much for your sweet greetings?
Greek yogurt is known to be a good substitute for sour cream. However, I think you might very well be able to find it where you live. Trust me if you could find it in Egypt, then you could find it in Saudi. It’s called in Arabic قشطة حامضية.
Thanks alot for the reply
I will try my best to find it but just in case I won’t, would something like adding butter to yoghurt work here?
(I just want to keep my backup plan firm, you know. I am planning to make this on a special occasion and I want to make sure that I would be able to get my hands on the stuff I need. I don’t want to disappoint you after your sincere reply, and I promise you that if I find greek yoghurt, I would definitely use it…..)
*I mean sour cream or greek youghurt
Hello dear:) If you can’t find Greek yogurt, you can easily make your own. Just get some full fat regular yogurt, put it in a cheesecloth or strainer set over a bowl, and let the access liquid drip from it for several hours, better over night. This will thicken up your yogurt and turn in Greek style ?
Sorry I also want to know how many jars of nutella are required for this?
You’ll need 2 (750g) jars and you’ll have a little leftover.
Thanks ALOT for the instant reply.
In sha Allah will make it soon and let you know how it came out.
(And I trust you that it will come out GREAT…)
Thanks for EVERYTHING
May Allah bless you……
Soooo looking forward ??????
I think the feuilletine can be sub-ed by hazelnut pirouettes? You can probably crush them up and not have to use anything additional. I’m going to try it. This recipe looks amazing! I can’t wait to try it for mommy’s 57th bday….I’m going to treat it slightly different as I plan to fondant and decorate.
Sounds good Nadia! To be honest I’m not familiar with hazelnut pirouettes, but this layer is very flexible since there’s no baking involved. I used rice crispy cereal many times & it was excellent. I’ve also skipped it many times when I’m feeling too lazy to make all those layers.
Please note that this frosting might be a little too soft to be covered in fondant, so I’d recommend only using it as a filling then frost the outside of the cake with a firm chocolate ganache to stand up well for the fondant.
Happy birthday to your mom! I hope you a enjoy the cake?
Hi Tasbih,
As you might have noticed I have been trying your recipes every week. This week it’s this beauty. I can’t wait to try them all. You bring a whole new meaning to yummieness.
I wanted to know, regarding the frosting and sauce, can I make them a day ahead and store them at room temp or in the refrigerator in an air tight container?
Thank you
The pleasure is really mine Nour! I’m so happy that you’re baking along. You can make the frosting a day in advance & store (well covered) in the fridge. Be sure to take them out of the fridge several hours before you need to use them to allow them to come to room temperature. You might need to give the frosting a quick mix with the mixer to get it back to its fresh texture.
Enjoy ?
Hi Tasbih,
This cake looks absolutely amazing and I can’t wait to try it tomorrow! Can you please send me the contact number for the bakery supplier as I’ve been looking everywhere for Valrhona chocolate in Egypt!
Thanks.
Hi Mariam! I hope you enjoy this cake as much as we do.
Here’s the suppliers number: +20 122 1217199 but please note that last time I checked, they were out of stock in most things due to the current dollar issue that Egypt’s been facing lately. Give it a shot though, you have nothing to lose.
Hi Tasbih,
I see that your instructions are for an 8 or 9 inch cake pan. I have a 6 inch cake pan. How should I adjust the recipe? Can I use the same quantity of batter, and how long should it bake in the oven? It’s my husbands birthday next week, and I want to make this cake for him. I’m sure he will love it!
What a coincidence?! I just made it today for my father’s birthday! Happy birthday to your husband.
For 6 inch pans, you could either make 1/2 the recipe for one smallish cake. If you wanna use up the full batter, then you could make 2 individual small cakes or 1 really really tall cake. If you go with the latter, then you’ll bake 2 individual (3 layer) cakes then put one on top of the other for a towering high cake. Be sure to use a cake board between the cakes & dowels to support it otherwise it will collapse. It is a very very moist & saucy cake, so cakes boards & dowels are a must for an extra tall cake. The full batter will make 6 layers of 6 inch cake and the baking time should be around 20 minutes, give or take.
Hope that helps!
Thank you so much for your quick response and bithday wishes Tasbih!
I have to tell you, I have already made your nutella lava cupcakes for Valentine’s Day, and they were AMAZING!! better than any cupcake I have had in the whole of NYC! Super moist cake and delicious frosting and filling!! We gorged on them!! I was wondering if I could use the same cake recipe for this cake, instead of using a cake mix? If yes, then how do you think I should proportion the ingredients for my 6 inch pan (one and half inch deep) ?
I’m so happy you loved the cupcakes that much! It’s pretty much the cupcake version of this cake. You could definitely use the cupcake batter recipe to make the cake layers. I’ve made that several times & it turned out really well. Your 6 inch cake pans will be sufficient for this recipe. The recipe will yield 3 (6 inch) cake layers.
Best of luck!
Thank you Tasbih! Will let you know how it goes!
The cake turned out amazing! This was my first time making and assembling a cake, and I can’t believe it turned out so good! Thank you! Is there an email ID where I could show you my cake pictures?
That’s great news! So happy it was such a success! Yes please I’d love to see a photo. You could email it to me at cleobuttera@gmail.com or send it to me through Instagram or Facebook. Links are on the upper right corner of the website.
Hi Tasbih!
I’m a hugeeeee fan of your recipes and I especially adore this cake! I was wondering if you had any recommendations about how I can make this cake smaller? Last time I used my 9-inch baking pans but the cake was still too big for my family to finish! Do you think it would be possible to maybe halve the recipe and just have 2 layers instead of 3? or should I reduce everything by 1/3? Please let me know what you’re thoughts are on this as soon as you can I want to bake it for my mother’s birthday!
Thank you so much Amina for your lovely words! I’m so happy you love this cake as much as we do. When I want a smaller cake, I make 1/2 the recipe in 3 (6 inch) pans. It turns out so cute but enough to feed a 6-10 people. Happy birthday to your mom!
This cake looks heavenly! My friend’s husband requested a surprise chocolate birthday cake for her and I think this is the perfect recipe! I have to make it a couple of days in advance as I will be out of town on her birthday. How long will this cake stay good and you have any tips for making it in advance?
Hi Casey. You’ve come to the right place! Not only is this cake a chocolate lovers’ dream, but it really gets better as it sits. I almost always make this cake a day in advance because I like to get it out of the way. It tastes just as good the next day & the day after. I’ve never had it last more than 2 days so can’t really tell how it keeps beyond that lol! But you should be good with making it 2 days ahead of the event. To ensure it’s freshness, after assembling the cake, transfer to an airtight container/cake dome & store in the fridge. On the day of the event, take it out of the fridge as early as you can & let it come to room temperature. It takes about 6 hours to comes to room temperature & soften up, sometimes longer on cooler days. Avoid direct sunlight as it could soften the frosting to much to the extent of melting. Enjoy!
Hi Cleobuttera.
lovely cake. Cant wait to try it tomorrow.
I bought a bag of Feuilletine today. So I cant wait to try it.
After the cake has been assembled. Do you refrigerate the cake until ready to serve?
Will the Feuilletine base melt and come apart?
I live in humid Singapore.
Thanks
jacqui
Hi Jacqui!
Oh I love Singapore. One of the most beautiful countries I’ve ever been to.
Either will work. You could refrigerate it until set; overnight if you like, then take it out several hours before serving to allow it to come to room temperature. Or you could skip the chilling & keep it at room temperature till time of serving. I’ve done both with great results. Either way I always like to freeze the cake for a few minutes after crumb-coating to hold everything in so I could frost it neatly.
The feulletine Layer is very sturdy…no worries here.
Happy baking & enjoy ?
Thank you so much…… Tasbih
Gonna bake it in a few hours.
Will update you on the outcome.
Tasbih……
Love Love Love the feulletine, it is so so yummy.
I added that to my regular chocolate recipe with ganache.
It was sos so so good.
Thank you so much
Yay! So amazing to hear that you loved it so much Jacqui ?
Hi Tasbih,
I have made this cake and I think it’s sooo delicious. A number of people have said it’s the best cake they’re tasted!! At my daughter’s birthday party, there was one little girl that couldn’t have any cake as she can’t have eggs. I feel so bad for her as she can’t have any cake at any birthday party. I wonder if you can help me by suggesting how I can substitute the eggs but still make this amazing cake…
Hi Jolene! So happy to hear the cake was a hit! Thanks for your feedback.
So sad about the little girl. Unfortunately I don’t have experience in allergen-free baking but the good thing is that cake mixes tend to be very forgiving. That means that substitutions would affect it as much. I have read before that applesauce or mashed bananas can be used in place of eggs. Here are some source that could help:
http://www.kidswithfoodallergies.org/page/egg-allergy-recipe-substitutions.aspx
https://www.google.com/amp/www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs/amp
So sorry I couldn’t help. I hope you can pull off an amazing cake that will make this sweet girl happy.
Thank you Tasbih,
I will let you know how I go xo
What box mix do you recommend? Betty Crocker or Duncan Hines?
Also, i’m planning to make this cake and then cover it with a white butter cream to paint gold lustre dust on it and top with flowers for a friends birthday. If I refrigerate escape, would I be able to then I said with the crusting buttercream? I just don’t want the cake to dry out. Any thoughts or tips would be appreciated! Thanks again!
Hi Ally! Betty Crocker is my favorite, taste wise, but any brand will work. I didn’t quite understand what you plan to do with the cake. If I got it correctly, you’re asking if refrigerating the cake after frosting would dry it out. In that case, no worries here, this cake has plenty of sauce to keep it supremely moist & soft. In fact I almost always make the cake a day ahead & refrigerated it overnight, then take it out several hours before I plan to serve it to take the chill out.
Happy baking!
Thank you for your response! Sorry, I guess it wasn’t clear, but your response was very helpful.
Another question: how can I make this cake taller? I need to feed about 25people. Is it important to have 6 thin layers or can I use the layers as they are without cutting them?
In that case, maybe I could double the cake part and just use the 6 thick layers to make an extra-tall cake. Any of your thoughts are appreciated! thanks again!
Hi Ally! To be honest I wouldn’t recommend an extra tall cake with that one. It’s chock full of sauce which makes it slippery, so increasing the height, will make it less stable, and you could end up with the leaning tower of Nutella ? I suggest you either make 2 separate cakes or if you’d rather make it taller, because let’s face it…it’s pretty, then omit the sauce.
Enjoy!
Just to follow up — I made the cake and got rave reviews! I did an 8 layer cake with some adjustments and it was amazing and so delicious. Thank you again for your fabulous and unique recipe and help! Truly the best nutella cake ever — you are amazing!
Oh my goodness Ally I’m so happy to hear it was such a hit and so glad you loved it so much! Thank you so much for taking the time to write that amazing update.
Hello love your recipes 🙂 would u mind sharing your Vahlrona supplier? Thank you so much
Thank you Hala! Sure. The supplier’s name is called Al Safi. Here’s the rep’s number: +20 122 1217199
Salam. This cake looks Devine. I want to try it for eid… Only I’m not understanding… We using 1 box cake mix plus the flour and all other ingredients mentioned? So it basically a double cake recipe?
Hi Mariam! Yes exactly. So you only use the cake mix with the mentioned ingredients in the recipe and disregard the ingredients called for on the back of the box. It’s like an extension to the cake mix, which makes it produce more batter and enhances its flavor and texture.
Hi..this cake is divine! Made once and the people who had them kept raving about it till now. Thank you for the recipe! It is truly the best Nutella cake I ever had.
Anyways I would like to ask if instead of baking 3 layers and slicing them to 2 to make 6 layers. (My slicing is kind of sloppy!) Can I individually weigh the batter into 6 equal parts and bake each layer individually instead?
I’m so excited that it was such a hit Muhierah! It’s my family’s favorite too. You can most certainly bake each of the 6 layers individually. I just find it faster to bake 3 pans all at one time, since I don’t have 6 pans of the same size. But you do whatever works for you; it will still be every bit as delicious.
Hi there, love this recipe.
Can I please clarify how many serves you get from the different cake sizes? You mentioned you could make the cakes in a 6, 8 or 9 inch cake tin. How many serves would you get from a 6,8 or 9 inch tin?
Thanks!
Hi Rayann! I find it somewhat difficult to specify the exact number of servings a cake yields, because it’s so unpredictable. Some people just go for a small bite, while ours go for multiple slices. However, the 8/9 inch cake makes for a REALLY big cake, enough for a large gathering, I’d say maybe around 14-16 people. The 6-inch would probably serve around 8-10 people. Hope that helps!
I can’t wait to try this recipe! But could you please tell me if you have a preferred brand of Cake mix? Also, I’m nervous about splitting cakes in half for the layers (too sophisticated for me) – can I just bake it in 2 pans and put them on top of each other with the sauce in the middle?
Hi Foodie! Betty Crocker is my favorite cake mix brand. Sure…you can adjust the cake layers however way makes you more comfortable. Just know that since you won’t be layering in a lot of frosting and sauce in the interior of the cake, that you’ll need to cut the amounts by quite a bit. Enjoy ?
Hi tasbih, can I do the mix today keep in the fridge for Thursday or Friday morning baking?
Or can I bake today and keep on the freezer?
My daughter birthday is on Friday but I don’t have any time
Hi Assil! Happy birthday to your princess! It is not recommended to leave cake batter unbaked for a long time, as that can effect the rise of the cake. However, you can bake the cake layers today and refrigerate or even freeze them (tightly wrapped in plastic) until you’re ready to use. You can also make the entire cake (frosting and all) a day in advance and store in the fridge. Just be sure to bring it back to room temperature before serving.
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Hello! loved the recipe
Can we substitute the feuilletine with graham crackers ? Or with cornflakes because my family don’t eat rice crisps.Thank you!!
Hi Rima! Sure cornflakes will work just as well. Enjoy ?
Hello my fellow Egyptian friend! This cake looks divine. I’m so excited to make it. Two questions though, you mentioned somewhere in the comments that you make this a day in advance, do you find it that it doesn’t taste as fresh as it does when you make it the day of? How would you store it if you are making it in advance. Also if I’m only using 2 8 inch pans, how much less of the recipe should I cut it down to? Thank you!
HI Monica! So sorry for my late reply, as I was struggling with some health issues at the time you wrote your comment. I find the cake tastes just as delicious the second day. During winter months, when the house is cold, I leave the cake out at room temperature. As for hot months, I keep it in the fridge, then take it out several hours before I plan to serve it. Enjoy ?
Hello
I have some questions please:
– can i do the cake without sour cream?
-can i replace the feuilletine with cornflakes?
-can i replace the chocolate chips with galaxy milk chocolate?
Thank you in advance!
Hi Sara!
You can replace the sour cream with full fat Greek yogurt.
Yes cornflakes may be substituted for the feuilletine. Measure it by volume not weight, because cereal & feuilletine have very different weights per cup.
Yes you can use milk chocolate bar instead of the chocolate chips, but I still recommend using semisweet chocolate with it, because milk chocolate on its own will be very sweet here.
Hello Tasbih , Thank you for your hard work. I made alot of your recipes and it turns out just like you said. I Do live in The Netherlands and can not find Betty croaker Mix here 🙁 can any cake mix work ?? or it will not guarantee the results.? thank you
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Hello Tasbih , Thank you for your hard work. I made alot of your recipes and it turns out just like you said. I Do live in The Netherlands and can not find Betty croaker Mix here ? can any cake mix work ?? or it will not guarantee the results.? I attached a photo o fthe one i found here
Hi Nada! So happy to hear that you’re enjoying my recipes ?
I’m honestly unsure about these cake mixes as they’re new to me. I’ve only ever tried Betty Crocker, Pillsbury and Duncan Hines and they all worked well. I’m uncertain about whether European brands are developed the same way American ones are. So sorry for not being able to help. If you do go ahead and try them anyway, please let me know how they worked out. Best of luck!
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That’s the one i found
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Or this
Hi there! Thank you so much for the recipe! Planning to make this for my husband’s birthday. However, I can’t get hold of the cake mix as it’s out of stock everywhere. What do u recommend I replace it with?
Hi Cherie! You can you use your favorite from scratch chocolate cake recipe instead. Here’s a great one, which I used as the base for my 12 layer cake. Wishing your husband a wonderful birthday!
such a great and well describe a recipe, I really like this.
is this available on the online store?
Hello ,
Chocolate cake is my favorite. Thank you sharing with us !!!!
Regards,
Isabella
Thanks for sharing this great post ever and i had great experience and we are looking forward to more with Voucher Codes Uk but
Great post, fun and full of information. But most of all, I like the way you write. You have to tell me what they will do about
Hi Tasbih,
I’ve been wanting to make this cake for YEARS and am finally making it for my son’s 2nd birthday this weekend!
My mother does not eat gluten. Would it be okay to use a gluten-free cake mix, and substitute the cup of flour for a cup of rice flour?
If it won’t work, I can make it regular, but hoping my mom can enjoy this heaven cake, too!
Hi, i’ve been dreaming of this cake. I have tried many recipes but nothing suits to my liking cuz it tendo to be so sweet. I can’t wait to try this one. Look so delicious. If i want to frost 2 layers of 10” square cake, what is the amount of the frosting should be? is it the same or what? Thank you so much in advance
Hi, i’d love to try your recipe. May i know how much can i cut the batter to make 6” 2 layers cake?
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Hi Tasbih – Hope you are feeling better! I have been baking my way through this pandemic, setting out “porch pieces” for contactless pickup by people in the community who need a smile or a little lift. Decided to try a cake with Nutella, and immediately thought of your Nutella Dream Cake. Oh my gosh, the taste is SO good! I could not be more pleased with how it turned out! I made it exactly to your recipe but added one extra frosting made of Nutella, cream cheese, butter, vanilla, salt, and powdered sugar – I wanted something a little stiffer that I could use for piping (see picture below). Thank you yet again for all you do, and for sharing your great recipes with us! Stay safe and healthy! – Amy