Nutella surprise cake

Nutella surprise cake

Nutella surprise cake, I bake this goodie for a 16th birthday. Lucky fish, wish I could’ve had a cake like this on my 16th birthday. Kids these days, am I right?! Want a slice then get in line, because this recipe is pretty easy! You’ll have this winner on the table ready in no time at all. Baked by all mothers who spend their babies naptime as a time of solace and enjoyment for all their hobbies, Nah, maybe not, but for those who do! This recipe is for you!

Nutella surprise cake to the rescue for this ever so busy week. I can’t believe that it is Friyah once again! It seems as though this week has gone by exceptionally fast and I have been literally in a daze because my Presque six-month-old has been showing off his new teeth playing peek a boo with me. I am gonna miss those two bottom teeth smiling away at me. He is slightly going to look like Count Dracula. Gosh, he is still going to be so cute!

Have I mentioned that he is just adoring eating by the way, after every bite he is moaning for more?  Even my spinach and pumpkin puree is adored with every bite.  Luckily he starts with them proteins one of these days. Guess it’s time since he is heading towards the six-month mark already. I seriously can’t remember him being a newborn. It feels as though he has been this lively, smiling baby since birth.

Sorry, the mom is taking over this blog page right here. It’s like you desperately need a break, but once you haven’t seen them for a while you can’t remember why you needed a break in the first place. Then an hour later, you remember.

With summer (except in Castres) the abundance of fruit is all around. Now I am moving away, slowly, from the Nutella jar whilst typing these words…I could live here longer. It’s like every few weeks I get a surprise basked filled by our gardener with fresh cherries or prunes. This week I plucked a few wild blackberries, right next to our chicken coop. Oh yeah, we got chicken too!

Our three chickens are already thinking this place belongs to them. Pecking at our windows for food, like I don’t have enough mouths to fill! Just give me eggs already. Back to the berries…I was a bit skeptical before I ate some and sure enough, the thorns do give warning, but according to Google, I’ll be okay.  Living here certainly has its advantages. Like fresh fruit without much sunshine going around. Summer has literally been one week long and now it’s raining again…

Baking has been really a therapeutical hobby to me just because once I  arrived in France. I was not allowed to work and that left this newlywed very very bored. I discovered that I wasn’t so bad at baking after all. Even though my mother felt sorry for my new husband thinking that he would only get carrot sticks and hummus for dinner. Mostly every week there was something baked and with no complaints from his side, I made this a weekly ritual. Freshly bakd banana bread, milktart or even cookies was and is still on the menue, well, mostly.

IMG_9842-2Now my therapeutical hobby is helping me to cope with some days where I just can’t seem to handle all the baby talk anymore. It has been my solace. I have found some relaxation in piping and decorating some yummy desserts and cakes. I have been perfecting my baking and culinary skills and it’s still a work in progress and not fully appreciated yet, but I believe that practice makes perfect.

This cake was for our next door neighbors daughters 16th birthday. Which of course is a big deal, even in France. Their daughter did spend her summer vacation in Malta by the way.  How is that for a summer vacation! This cake was a surprise on the night of her return and I could still hear the drop of the beat when I woke up for baba around 2:30. Happy sweet 16 indeed!

So without further delay… my spoon back into the Nutella jar.


Prep Time
Cook Time


8-10 people

Nutella surprise cake



  • 2 1/2 cups of sugar
  • 3 3/4 cups of all purpose flour (Farine de blé)
  • 2 1/4 tsp salt
  • 2 1/4 tsp baking soda
  • 2 1/4 tsp of baking powder
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 1 cup Canola oil
  • 1 1/2 tsp of vanilla essence
  • 1 tsp of hazelnut extract
  • 1 tsp of coffee extract
  • 1 1/8 cup of water
  • 2/3 cup of cocoa powder
  • 1 cup of Nutella or any hazelnut spread
  • Funfetti sprinkles
  • 1/2 cup of roasted and chopped hazelnuts


  1. Preheat oven to 170 degrees Celsius. Smear your cake pan with unsalted butter or non-stick spray.
  2. Line the bottom with parchment paper, precisely cut out to the size of the base of the pan.
  3. In a large bowl whisk together the sugar, flour, salt, baking soda and baking powder.
  4. In a separate bowl whisk the eggs, buttermilk, oil, vanilla essence or extract and water together.
  5. Whisk the wet into the dry ingredients and then divide the batter between three bowls. Mix two of the bowls with the funfetti sprinkles. As much as you like!
  6. Mix the other part of the batter with the cocoa powder and the chopped hazelnuts.
  7. Pour into the baking pans and bake these layers for 30-35 minutes till brown. Test with a cake pin or toothpick to see if they are fully cooked inside.
  8. Let these cakes cool down before layering them to frost.
  9. You can slice the tops off if they are uneven and you want your cake to look more professional.
  10. Start with a white confetti later and smear first a layer of Nutella and then the Nutella buttercream, add the cocoa hazelnut layer and frost the same way, adding the last funfetti layer.
  11. Frost the whole cake with the Nutella frosting, scrape off the edges with a knife or frosting knife and add the chopped hazelnuts to the base of the cake.
  12. Make the dripping ganache by microwaving the chocolate 1 minute at a time until melted, add lukewarm full cream to the chocolate and then mix well.
  13. Add the ganache to the center of the cake and pushing it outward towards the edge where you’d like the ganache to drip off. Do not add too much, but a little bit at a time does it does not spill over and create a big mess.
  14. Decorate the cake with the chocolate spikes, Lint chocolate balls, double dipped Oreos, snicker bar, golden sprinkles and fresh strawberries.
  15. Place in the fridge to set and remove one hour before slicing so that the cake is room temperature.

Nutella Frosting and decoration


  • 1 1/2 cups of unsalted baking butter
  • 4 1/2 cups of powdered sugar
  • 3 tsp of vanilla extract
  • a few drops of hazelnut extract
  • pinch of salt
  • 3 tsp of liquid cream
  • 1 cup of chopped hazelnuts
  • 1/2 slab of baking milk chocolate
  • Lint milk chocolate balls (red ones)
  • 1/2 cup of double dipped milk chocolate Oreos
  • 1 snickers bar
  • 1/2 cup of fresh strawberries


  1. Leave the butter out till it reaches room temperature and is nice and soft.
  2. With a whisk or wooden spoon, sift in the powdered sugar.
  3. Mix well till fluffy and add the cream, vanilla essence, hazelnut essence and the Nutella.
  4. Place in a piping bag and start to decorate your cake!
  5. Make the chocolate spikes by melting the chocolate. Use about a tablespoon each for every spike.
  6. Spread them out onto parchment paper, decorate with chopped hazelnuts and golden sprinkles. Freeze and remove once you are ready to decorate the cake.

You can leave this buttercream frosting in the fridge and just remove it 30 minutes or so to soften once you are ready to decorate the cake. This frosting freezes quite well too if there is any left over!

Have some fun with this one, it’s supposed to be a surprise to whoever is going to eat it and you have the pleasure of having some more Nutella on your plate.

For all baking utensils and other baking goodies go to Cookshop.fr for more!

Bon Weekend*



Things to know

Presque- soon

Nutella is an all time favorite of the French and is used in most culinary treats like Nutella crepes, dessert and even as a breakfast option. Smeared on a piece of baguette and dipped into a cup of coffee with or with our milk. Sounds like fun, right, go on and give it a try!

Here are a few other things to bake

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