Ferrero Rocher Cake

Okay, real talk—if you’ve ever had a Ferrero Rocher, you know how ridiculously good that little gold ball is.

That crispy shell, the smooth hazelnut-chocolate filling, the whole roasted hazelnut in the center… it’s a bite of luxury that makes you close your eyes for a second longer than necessary. Now, imagine that same experience—but in cake form.

This Ferrero Rocher Cake? It’s my go-to when I want to knock people’s socks off without making myself miserable in the kitchen. No drama.

No impossible techniques. Just a rich, chocolatey, nutty cake that tastes like you spent hours in a fancy bakery (spoiler: you didn’t).

I first made this on a whim for a family gathering, and I swear—people actually stopped talking when they took a bite. That kind of silence says more than words.

Since then, it’s become the most requested cake in my circle. Birthdays, holidays, “just because” weekends… this one keeps showing up.

What I love most is how doable it is. You don’t need to be a baking expert or own a mountain of kitchen gadgets. If you can stir and layer, you can make this cake.

The ingredients are easy to find, and most of them are already in your pantry—plus, Nutella does a lot of the heavy lifting in the flavor department.

So if you’re after something rich, crunchy, creamy, chocolatey—and guaranteed to make everyone ask you for the recipe—this cake is it. Let me show you how I make it. You’re going to love this.

Table of Contents

Ferrero Rocher Cake Recipe – From Scratch

Ingredients

For the Chocolate Hazelnut Sponge (3 layers):

1½ cups all-purpose flour (sifted)
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsweetened cocoa powder (Dutch-processed preferred)
¾ cup granulated sugar
¾ cup packed light brown sugar
¾ cup neutral oil (like sunflower or canola)
3 large eggs (room temperature)
1 tbsp vanilla extract
1 cup full-fat buttermilk (room temperature)
½ cup strong brewed coffee (warm, not hot)
½ cup hazelnut meal (finely ground roasted hazelnuts)

For the Chocolate Hazelnut Ganache Frosting:

400 g semi-sweet chocolate (chopped finely)
200 ml heavy cream
1½ tbsp unsalted butter
⅓ cup chocolate hazelnut spread (like Nutella)
½ tsp vanilla extract

For the Ferrero Crunch Fillings & Coating:

1 cup chocolate hazelnut spread
1 cup toasted chopped hazelnuts
½ cup wafer crumbs (plain, not sweetened)

For Decoration:

8 Ferrero Rocher chocolates
1 cup chocolate hazelnut ganache (reserved from frosting)
½ cup finely chopped roasted hazelnuts (for base edge)

Instructions

Preheat your oven to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment paper on the bottom.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk in hazelnut meal.
In another bowl, whisk oil with both sugars until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla.
Gradually add the dry mixture to the wet, alternating with buttermilk. Mix until smooth. Stir in brewed coffee slowly—it will thin the batter slightly.
Divide evenly among prepared pans. Bake for 22–25 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks.
Heat cream in a saucepan just until it begins to simmer. Remove from heat, pour over the chopped chocolate in a bowl. Let sit for 2 minutes. Stir until smooth.
Add butter, hazelnut spread, and vanilla. Stir until glossy. Chill for 30–40 minutes, whisking every 10 minutes until it thickens into a spreadable consistency.
Mix chocolate hazelnut spread with crushed wafers and chopped hazelnuts to create a crunchy, creamy filling.
Place one sponge layer on a cake board. Spread a thin layer of ganache, then a thick layer of crunch filling. Repeat with the second sponge layer.
Top with the final cake layer. Apply a thin crumb coat of ganache all over. Chill for 15 minutes.
Frost the cake smoothly with remaining ganache. Press finely chopped hazelnuts around the bottom edge of the cake for that classic Ferrero look.
Fit a piping bag with a large star tip. Pipe 8 swirls evenly spaced around the top edge. Place one Ferrero Rocher truffle onto each swirl.
Chill the cake for at least 1 hour before slicing. Let sit at room temperature for 15 minutes before serving to allow ganache to soften slightly.

What Kind Of Sponge Is Used In Ferrero Rocher Cake?

Ferrero Rocher Cake usually has a soft, rich, and moist chocolate sponge.

Chocolate Sponge Cake: Most common base – dark, soft, and holds frosting well.
Hazelnut Chocolate Cake: Adds nutty flavor – great if you want it to taste closer to Ferrero Rocher.
Oil-Based Chocolate Cake: Super moist and stays fresh longer than butter cakes.
Eggless Chocolate Sponge: Works just as well with egg substitutes mentioned earlier.

Can I Use Hazelnut Flour In Ferrero Rocher Cake?

Yes, and it’s a great way to add real hazelnut flavor to your cake.

Mix with All-Purpose Flour: Use 1 part hazelnut flour to 2 parts regular flour.
Enhance Nutty Taste: Gives a deeper, richer flavor similar to the candy.
Texture Boost: Adds a slight crunch and richness to the sponge.
Don’t Use Alone: Hazelnut flour has no gluten, so always combine with wheat flour.

Can I Make Ferrero Rocher Cake Without Eggs?

Yes, you can definitely make it eggless without changing the taste too much. Just use egg substitutes.

Yogurt: 1/4 cup plain yogurt = 1 egg
Buttermilk: 1/4 cup buttermilk = 1 egg
Applesauce: 1/4 cup unsweetened applesauce = 1 egg
Vinegar + Baking Soda: 1 tbsp vinegar + 1/2 tsp baking soda = 1 egg
Condensed Milk: 1/4 cup = 1 egg (works best in rich cakes)

How Do I Make Ferrero Rocher Cake Without An Oven?

No oven? No problem! You can still make a rich Ferrero Rocher Cake using these easy methods.

Steamer Method: Steam the cake batter in a large pot with a lid, using a trivet.
Pressure Cooker Method: Remove the whistle, add salt at the bottom, place a stand, and bake the cake inside.
Microwave Method: Use a microwave-safe dish and cook the batter on high for 6–8 minutes.
Air Fryer: Bake at 160°C for 25–30 minutes depending on your air fryer size.

Can I Use Nutella In Ferrero Rocher Cake?

Yes, Nutella is actually the star ingredient in most Ferrero Rocher Cakes!

Frosting: Use Nutella mixed with cream cheese, butter, or whipped cream.
Filling: Spread Nutella between the cake layers for extra richness.
Ganache: Mix Nutella with warm cream to pour over the cake.
Flavor Booster: Add a spoon of Nutella into the batter for stronger chocolate-hazelnut taste.

Can I Make a Ferrero Rocher Cake In Advance?

Yes, and it actually tastes better the next day as the flavors settle in.

Bake Sponge a Day Before: Let it cool fully, wrap in cling film, and keep it in the fridge.
Make Frosting Ahead: Store in an airtight container – just whisk before using.
Assemble a Few Hours Before Serving: Decorate fresh or keep in fridge till needed.
Transporting?: Chill it first to keep it stable while carrying.

Is Ferrero Rocher Cake Gluten-Free?

Normally, no—but you can make it gluten-free easily.

Replace Wheat Flour: Use a gluten-free flour mix (with xanthan gum or binder).
Hazelnut + Almond Flour: Great option, but needs egg or extra binding.
Check Ingredients: Make sure Nutella, baking powder, and other items are certified gluten-free.
Use Gluten-Free Ferrero Rocher-Style Chocolates: Some stores carry them.

Does Ferrero Rocher Cake Need To Be Refrigerated?

Yes, if it has frosting or fillings made with cream or butter.

Nutella Frosting: Needs refrigeration to stay firm.
Cream-Based Fillings: Must be kept cool to avoid spoiling.
Warm Weather: Always refrigerate if the room is hot.
Plain Sponge (Unfrosted): Can stay out for a day if sealed well.

How Do You Store Ferrero Rocher Cake?

To keep your cake fresh and delicious, follow these simple storage tips:

Refrigerator: Store it in an airtight box in the fridge – stays fresh for up to 4–5 days.
Room Temperature: If your room is cool, it can stay out for a day.
Freezing: You can freeze it for up to 1 month – wrap in plastic and foil properly.
Avoid Air Exposure: Always cover the cake well to avoid it drying out.