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Nutella mascarpone cake decorated with whipped cream and chocolate shavings
Creamy mascarpone and Nutella layered cake

Nutella & mascarpone layer cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This cake is a marriage of modern confectionery favourites: the neutral creaminess of Italian mascarpone complements the intense sweetness of hazelnut spread perfectly. The sponge isn't dry but an oil-based mix, keeping it dark and moist from the cocoa—the perfect foundation for the rich cream.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 425 kcal
🌍 Cuisine Modern European

Ingredients

Equipment Needed

  • 22-24 cm cake tin
  • Piping bag (for decoration)
  • Large mixing bowls
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Peanuts, Nuts

Instructions

1 ✓

Preheat the oven to 180°C. Line the cake tin with baking parchment. In a bowl, sift together the flour, cocoa powder, baking powder, and salt, then mix in the sugar.

Tip: Cocoa powder tends to clump from moisture; sifting prevents bitter pockets of powder in the sponge. (Homogenisation).
2 ✓

Whisk the eggs until smooth with the oil and milk, then pour into the dry ingredients. Mix until lump-free.

Tip: Oil-based cakes stay soft even when chilled because oil doesn't harden like butter does. (State of fats).
3 ✓

Pour the batter into the tin and bake for 25-30 minutes. Check with a skewer! Let cool completely in the tin.

Tip: Don't overbake! It's hard to see browning on cocoa sponge, so rely on touch: if the centre is springy, it's done. (Preventing drying out).
4 ✓

For the filling, mix the mascarpone with the icing sugar and hazelnut spread. Mix only until combined.

Tip: Mascarpone has a high fat content. If you beat it too long or too fast, the fat can separate, making the cream grainy. (Breaking the emulsion).
5 ✓

Whip the cold double cream to stiff peaks, then gently fold into the hazelnut mixture with a spatula.

Tip: Whipped cream lightens the dense mascarpone, giving it a mousse-like texture. (Aeration).
6 ✓

Cut the cooled sponge in half. Fill with cream, and coat the sides and top. Chill for at least 2 hours.

Tip: During chilling, fats (cocoa butter, milk fat) crystallise, making the cake firm enough to slice. (Setting).
7 ✓

Before serving, drizzle with a little warmed hazelnut spread to decorate.

Tip: Warm hazelnut spread is runny but sets immediately on the cold cake, creating beautiful patterns. (Viscosity change with heat).

Recipe FAQ

My cream became too runny, what should I do?
It likely got too warm during mixing, or the cream wasn't cold enough. Chill it in the fridge for an hour; this often helps the fat to firm up again.
Can I use other hazelnut spreads?
Of course, but watch the sugar content. High-quality spreads with more hazelnuts might be thicker.

Ingredients

  • 150 g Plain flour
  • 120 g Granulated sugar
  • 30 g Cocoa powder (unsweetened)
  • 1 packet Baking powder
  • 3 pc Eggs
  • 100 ml Sunflower oil
  • 100 ml Milk
  • 300 g Hazelnut spread (e.g. Nutella)
  • 250 g Mascarpone
  • 200 ml Double cream
  • 50 g Icing sugar
  • 1 pinch Salt