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This Ferrero Rocher Cake came out of my addiction to Ferrero Rocher candies. They’re heavenly and I cannot seem to get enough of them. Perhaps that was my biggest motivation to create an entire cake recipe, based on the Ferrero Rocher candy.
The Ferrero Rocher cake is one of my favorite creations. Yes, it’s a cake, but it so closely resembles my favorite candy! It’s a perfect birthday treat or something to bake when you’re craving those chocolate flavored hazelnuts.
You will discover that this cake contains very untypical ingredients; only 2 tablespoons of flour, while most of the texture is composed of ground hazelnuts. But don’t worry, the texture is still fluffy and full of rich hazelnut flavor.
Ferrero Rocher Cake Ingredients
- Eggs
- Granulated Sugar
- Ground Hazelnuts
- Flour
- Cocoa Powder
- Unsalted Butter
- Chocolate Chips
- Nutella
- Crushed Wafers
- Ferrero Rocher Candy
- Hazelnuts
Ferrero Rocher Cake Directions
Follow these directions and you’ll have a surprisingly luxurious chocolate hazelnut cake. Don’t forget to pin this post to find the recipe later.
Make the Cake
First, start out by whisking the eggs and sugar together until they triple in volume. You’ll have a really fluffy mixture when it’s done. This will be used to make the cake.
Next, sift the flour, cocoa, and baking powder. Then mix that in with the ground hazelnuts.
Using the spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and lose the fluffiness. Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350F for about 40 minutes.
Make the Nutella Buttercream
Dissolve chocolate, either in water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together.
Assemble the Cake
After the cake is completely cooled, slice it into two or three layers. Break the wafers into small pieces. Spread cream over each layer evenly and then sprinkle the wafers over the cream.
Decorate With Ferrero Rocher Candies and Hazelnuts
Decorate the outside of the cake with leftover cream, hazelnuts, and of course some Ferrero Rocher candies.
Tips for Ferrero Rocher Cake
- You can use the hazelnut flour or use a food processor to make your own.
- Use roasted hazelnuts for the best flavor.
- Use even amount of cream between each layer.
- If you’re using a blender to grind the hazelnuts, don’t blend them for too long, otherwise it may turn into a cream.
Other Ferrero Rocher Recipes
- Ferrero Rocher Cake Roll
- Ferrero Raffaello Cake Recipe
- Ferrero Rocher Christmas Cookies
Recipe
Ferrero Rocher Cake Recipe
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Servings
10 Servings
Prep Time 35 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 15 minutes mins
Ferrero Rocher Cake came out of my addiction to Ferrero Rocher candies. They’re heavenly and I cannot seem to get enough of them. Perhaps that was my biggest motivation to create an entire cake recipe, based on Ferrero Rocher candies.
Ingredients
Ferrero Rocher Cake
- 5 large Eggs
- 6 tbsp Granulated Sugar
- 1 3/4 cup Ground Hazelnuts
- 2 tbsp Flour
- 2 tbsp Cocoa Powder
- 2 tsp Baking Powder
Ferrero Rocher Cake Cream
- 200 g Unsalted Butter room temperature
- 1 1/2 cup Chocolate Chips
- 7 tbsp Nutella
- 1 cup Crushed Wafers
- 10 Ferrero Rocher Candy
- 1/2 cup Hazelnuts chopped, for decorating the cake
US Units – Metric
Instructions
Whisk eggs with sugar until they are three times in volume, light and fluffy.
Sift flour, cocoa and baking powder. Mix in with ground nuts.
Using spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and loose the fluffiness. Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350F for about 40 minutes.
Cream
Prepare ingredients for the cream.
Dissolve chocolate, either in water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together.
Putting Cake together
Slice the cake into two or three layers. Break wafers into small pieces. Spread cream over each layer evenly, sprinkle wafers over the cream.
Decorate outside of the cake, using the left over cream, cake and hazelnuts. Slice ferrero rocher candy in half and place it on the edge of the cake all around.
Just before serving the cake, remove from refrigerator to soften the cream a little.
Nutrition Facts
Ferrero Rocher Cake Recipe
Amount Per Serving
Calories 855 Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 30g150%
Cholesterol 130mg43%
Sodium 129mg5%
Potassium 515mg15%
Carbohydrates 68g23%
Fiber 9g36%
Sugar 48g53%
Protein 12g24%
Vitamin A 690IU14%
Vitamin C 1.4mg2%
Calcium 183mg18%
Iron 7.1mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Posted April 14, 2019
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viviFeb 12, 2024 This cake was yummy! I halved the recipe to make it in a 6 in pan. I had to beat the eggs and sugar with a hand mixer for probably 10+ minutes to reach the same consistency as in the recipe photo. I'd say a hand mixer or stand mixer is definitely necessary for this recipe because I can't imagine doing this by hand! The cream was also easy to make and very tasty 🙂
Natalya DrozhzhinFeb 13, 2024 Hey Vivi, Thanks for sharing! I love the idea of a mini cake!
SandraFeb 12, 2024 1 3/4 cup ground hazelnuts is how much in grams.
Natalya DrozhzhinFeb 13, 2024 Hey Sandra, Near the ingredients there's a metric button you can press which will convert the ingredients. 1 3/4 cup hazelnuts is about 196 grams.
Misty MillettDec 24, 2023 Hi Natalya, I bought hazelnuts for this recipe but now wondering if I should roast them first? I feel it would be a better taste and texture. Which do you recommend? So excited to make this for desert for Christmas. Thank you!!
Natalya DrozhzhinDec 26, 2023 Hi Misty, I would recommend using roasted hazelnuts, it makes the cake so much more flavorful. Hope you love the cake!
KarenDec 13, 2023 Do you know how many pounds of hazelnuts you’ll need to make this recipe?
Natalya DrozhzhinDec 13, 2023 Hi Karen, this recipe calls for a 1 and 1/2 cups of hazelnuts total which roughly converts to half a pound.
ZDec 10, 2023 Okay... I have tried making this cake twice now and both times the cake just smells horrible and tastes horrible. It smells and tastes almost like its got too much baking soda even though I followed the recipe closely.
I am making everything by hand (no electric mixer) and I guess that makes a difference, but still surprised how horrible the cake tastes. Bakers beware!
Natalya DrozhzhinDec 11, 2023 Hey Z, That's unfortunate the cake hasn't turned out for you. It's surprising the cake tastes like baking soda, considering that's not an ingredient in this cake. I highly suggest an electric mixer to beat the eggs until three times the size in volume, or even to mix the ingredients together properly. I've never tried getting that much volume beating the eggs by hand, but can imagine it would be difficult!
ZDec 10, 2023 😬😵💫If you do not have a mixer or a hand mixer, you won't get the eggs and sugar fluffy...
I am using a whisk to manually wisk them by hand.... I spent a long time on mixing and realized that the texture is NOT going to happen that way. I wish it was clarified that you will NEED a machine mixer.
Natalya DrozhzhinDec 11, 2023 Hey dear, I always see TV chefs that use a hand and they make it happen but I am sure it takes a TON of effort. I think stand mixer will do the best with this recipe.
GinaSep 25, 2023 Hi ,I have made this cake several times on my family birthdays and is always absolutely amazing.My family and friends loved it.Thank you very much for the beautiful recipe ♥️
Natalya DrozhzhinSep 25, 2023 Hi Gina, I'm happy to hear it's a favorite among your family! Thanks for sharing!
JoMay 9, 2023 Hi. I made this cake last weekend for my son’s birthday and we liked it. The cake part was dry and crumbly which made it a little harder to work with. It turned out to be a “short” cake (used 9” round pan). I sliced the cake twice but next time I will slice it only once, in the middle. It will be easier to work with and the cream will be thicker layer. Overall it’s nice but definitely dry cake. If you enjoy hazelnuts and Nutella - you will like this cake.
Natalya DrozhzhinMay 9, 2023 Hi Jo, yes this cake is more of a dry cake to resemble the nut flavor of the candy. You can also try this one, https://momsdish.com/recipe/5…. The cake part is softer and can be soaked to make it moist cake. Thank you for sharing your feedback, really appreciate you coming back and sharing this!
RMay 1, 2023 Looks very presentable! However the cake was on the dry side, was told it tasted more like bread. Also the frosting hardened, so that didn't help. Maybe it hardened because the melted chocolate chips hardened back to its original texture.
Natalya DrozhzhinMay 3, 2023 Hi dear, this cake is on a dry side because the layers are made of hazelnuts. Layers shouldn't taste like bread, they should have more texture. If you serve cake straight out of the fridge, the butter is cold and it cream will be hard but you can also keep it at a room temperature right before servings. Hope the tips are helpful. Enjoy
AimeeApr 7, 2023 Hi how can should I store this cake?
Natalya DrozhzhinApr 8, 2023 HI there, You can store the cake in an air-tight container for up to a week. I hope this helps.
ShawnaJan 25, 2023 Are the crushed wafers filled or plain… if filled what flavour?
Natalya DrozhzhinJan 25, 2023 Hi there Shawna, These are the Wafers I used in this recipe. Hope this helps! https://www.amazon.com/Biscos…
Diane KuklaOct 24, 2023 So cream filled as opposed to what we see on the picture above….?
Natalya DrozhzhinOct 25, 2023 Hi Diane, It may be hard to tell on photos, but those wafers are with cream. The ones I used are linked in the ingredients list.
JackieDec 24, 2022 I used 9 inch springform and if not rise in the middle
Natalya DrozhzhinDec 24, 2022 Hi Jackie, how long did you beat the eggs with sugar? I think it couldn’t but that the batter wasn’t airy. If the edges did rise, maybe the oven temperature isn’t cooking evenly? It’s hard to know for sure what happened. Can you share more details? Thanks!
Mandi sembiDec 24, 2022 I see a few comments mentioning this cake can be dry, any advice to avoid this?
Natalya DrozhzhinDec 24, 2022 Hey Mandi, this cake is more on a dry side, kinda like the candy. Has a ton of nuts and buttery cream. Here is a good option that has a different sponge cake. https://momsdish.com/recipe/5…
MichelleOct 23, 2022 Can this cake be frozen?
Natalya DrozhzhinOct 24, 2022 Hi Michelle, yes, you can. Keep it sealed in an air-tight container. Enjoy!
DeeMay 1, 2022 Hello, can you please tell me what type of chocolate chip should I use?
Natalya DrozhzhinMay 2, 2022 Hi Dee, I love using semi-sweet chocolate chips. But you can use milk chocolate chips if thats your preference. Enjoy this amazing cake!
NidApr 29, 2022 How much heavy cream am I supposed to use for the buttercream? I don’t find a measurement
Natalya DrozhzhinApr 30, 2022 Hi Nid - We actually don't use any heavy cream in the buttercream. Just Nutella, butter, chocolate chips, and wafers! Hope this helps.
JRApr 15, 2022 So mad! Used 9 inch pan and it is completely overflowing in the oven! Followed recipe to a T. Was this supp to be 2 9 inch pans? What a waste.
Natalya DrozhzhinApr 16, 2022 JR- Ah, I'm so sorry to hear that! The recipe does call for one 9 inch pan, but it's supposed to be a taller pan, like a springform. I'm assuming you used a shallow 9inch pan which is why it overflowed- I know how frustrating that can be. In the future, if using a shallow (like less than 2inches tall) pan, please use two of them! Hope this helps!
MeganJan 12, 2022 I attempted this cake tonight..not sure what happened. I followed the steps to a T. The cakes came out flat and stuck to the pan. Help, please!
Natalya DrozhzhinJan 12, 2022 Hi- Megan, so sorry that happened to you! Did you butter the pan before pouring the batter in?
EDec 27, 2021 I followed the recipe, and the results were good. The cake was soft and fluffy. And the frosting very good- not too sweet. I like that no additional sugar was added on top of the chocolate and nutella.
However, my family didn’t care for the texture of the cake. It was fluffy and light, but it was a bit dry/ rough and described as ‘ bread-like’ and crumbly. I didn’t find that it was « dense » like a brownie as some people described in the comments.
Overall, I didn’t feel it gave the strong Ferrero Rocher taste I was expecting and looking for. I think I will keep the frosting but try a different sponge that has a fat in it ( butter/ oil) for a softer, richer cake.
Natalya DrozhzhinDec 27, 2021 Hi E - Thanks for such detailed feedback. Really appreciate you taking the time to share your thoughts here! I'm glad you liked some of the components of the cake. I love a lightly sweet frosting, so 100% agree with you there. For the sponge cake, we use a Slavic-style recipe and it's definitely a bit more crumbly and soft. Let me know if you try it with a different kind of sponge cake and how it turns out! Happy New Year!
ValDec 24, 2021 Hey, is it okay to use ground almond instead of ground hazelnuts for the batter? My grocery stores were out of hazelnuts.
Natalya DrozhzhinDec 24, 2021 Hi Val - That should work just fine! Hope you enjoy. Happy Holidays!
AnikoDec 18, 2021 How much would the flavor differ if I used peanuts instead of hazelnuts? Thanks!
Natalya DrozhzhinDec 18, 2021 Hi Aniko - Thanks for reaching out! I've actually never made this cake with anything but hazelnuts, as they complement the hazelnut candies so well. My recommendation would be to use hazelnuts, but let me know if you try it with peanuts. I would love to hear how it turns out.
AniNov 3, 2021 Hi I’m so excited to try this recipe. I don’t have a mixer so can the cake and buttercream be whisked by hand? Thanks!
Natalya DrozhzhinNov 3, 2021 Hey Ani, yes, you definitely can use a hand mixer. Enjoy
GalinaOct 25, 2021 I made this cake for my sons birthday- Ferrero Rocher Candies are his favorite! I wanted large cake so I doubled the recipe and baked 5 layers in 12 inch forms. When I saw that I might be short on cream I added about 4 oz. of cool whip and 8oz. softened cream cheese. It became a bit different texture, less buttery, less sweet and more fluffy. But cake came out amazing! We loved everything about it!
Nataliya, from all the available recipes for Ferrero Rocher cake, I chose yours, because I already made Ferrero Rocher Cake Roll few times, and I knew the cake would be great! The cake roll it’s very yummy too!Natalya DrozhzhinOct 25, 2021 Hello Galina, I am so glad you loved this Ferrero Rocher recipe!! Happy late birthday to your son 🙂 Thank you for sharing all of your detailed feedback!
vyjikOct 23, 2021 Amazing cake, my family keeps asking to make it over and over. But the name of the cake is deceiving. For this name you'd expect it to be very delicate and airy like store bought candies. The cake is not even close. It is a heavy hazelnut brownie type with lots of chocolate - exactly like my family loves.
Natalya DrozhzhinOct 24, 2021 I am so glad you loved the cake, thank you for your feedback regarding the texture, I am so glad you family loves it!
Divya SukumarOct 14, 2021 Hiya, is it 350F for a conventional oven or for a fan assisted oven?
Love this recipe, thank you!
Natalya DrozhzhinOct 14, 2021 Hi Divya, that would be for a conventional oven. Enjoy
Lorraine WoodAug 14, 2021 How many 9inch cake tins? Just the one? And what flour do I use please?
Natalya DrozhzhinAug 14, 2021 It would be one 9-inch cake tin and all puropose flour works great in this recipe. Enjoy the recipe!
TheresaJun 11, 2021 I have made a similar cake with alternate layers of hazelnuts, walnuts and almonds which requires three cakes to assemble it. I drizzle some brandy on the layers before assembling them. A little more baking powder helps with lightness. Make two & freeze one! Fab for freezing!
Natalya DrozhzhinJun 11, 2021 Sounds amazing and so rich, you are making me drool!!
JessicaJun 7, 2021 Hi, should it be 1 3/4 cup whole hazelnuts that you ground or should it be 1 3/4 cup when the hazelnuts are already grounded?
Natalya DrozhzhinJun 7, 2021 Hey Jessica, they should be whole hazelnuts. Enjoy the cake!
SamanthaJun 5, 2021 Hi there, I’m just wondering if I make the cake in advance and store it in the fridge, won’t the wafers go soft?
Thanks 🙂
Natalya DrozhzhinJun 5, 2021 Hi Samantha, you can keep it refrigerated for up to 5 days.
Kasturi ChitnisMay 19, 2021 Hi thanks for the detailed recipe. I replaced ground hazelnuts with almond flour. But my cake tasted very - almond-y. How can I avoid that? Also it was a bit dense. Any tips on these points ? Thanks a lot !!!
Natalya DrozhzhinMay 19, 2021 This is a very nutty cake and has buttercream. It is not the typical moist cake, more of a giant candy hence the density. Regarding the almond flour, do you mean your replaced regular flour with almond flour or you used ground almonds instead of hazelnuts?
