Super Easy Ferrero Rocher Cake Recipe
If you love Ferro Rocher chocolates then this super easy Ferrero Rocher Cake is going to be your new favorite dessert. It starts with a cake mix and ends with an amazing chocolate hazelnut frosting. You are going to love it.
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The combination of chocolate and hazelnut flavor go together like peanut butter and jelly. That is why candies like Ferro Rocher and Nutella spread are such popular items.
Using those flavors in a simple cake that comes together quickly is a dream. An easy chocolate cake is covered in a Texas Sheet Cake like frosting that is infused with Nutella and chopped hazelnuts.
This chocolate hazelnut cake is one you don’t want to miss and the best part is that it is perfect for any occasion. You might also love these Nutella Crescent Rolls and this Nutella Muffin recipe.
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What goes into this Recipe
- Chocolate Cake Mix: Using a cake mix for the base of this chocolate cake recipe helps to keep the ingredient list down while still getting an amazing and simple chocolate cake.
- Brewed Coffee: Helps to enhance the chocolate flavor. I use this ingredient for the same reason in these Mini Chocolate Bundt Cakes.
- Milk: Adding milk instead of water is a great way to get a rich taste.
- Butter: Using melted butter instead of vegetable oil enhances the end result.
- Nutella: Used in the frosting, Nutella helps to bring the Ferro Rocher candy flavors into the cake.
- Hazelnuts: Chopped hazelnuts give the cake flavor and texture. They also mimic the nuts on the outside of the candy.
- Ferrero Rocher Candies: The cake would not be complete without some of our favorite chocolates. They are the perfect finishing touch.
See recipe card for full information on ingredients and quantities.
Other Frosting Ideas
If you prefer to use a different kind of frosting or topping these are some delicious ideas.
- Milk Chocolate Ganache, a decadent chocolate ganache would be fabulous on top of this Ferrero Rocher Cake recipe.
- Nutella frosting or Nutella buttercream would also be a great way to add the perfect flavors to the top of the cake.
- Whipped Cream that is topped with Ferrero candies would also be wonderful.
How to make a Ferrero Rocher Cake
1. Begin by combining the cake ingredients in a large bowl. Mix using an electric mixer {or by hand} until you have a thick and delicious cake batter.
2. Pour the batter into a 9×13 baking pan that has been sprayed with nonstick cooking spray right before adding the cake ingredients. Spread it out into an even layer.
3. Bake the cake in a preheated 350 degree oven for 25-35 minutes or until a toothpick inserted in the center comes out with a few crumbs {but no raw cake batter}. While the cake is cooling, make the frosting. Add the butter, chocolate hazelnut spread and milk in a medium saucepan. Stir over medium heat until everything is melted and smooth. Remove from the heat and add the powdered sugar {also known as icing sugar}, whisk to incorporate. Finally, add the chopped hazelnuts to the frosting and whisk to combine.
4. Pour the frosting over the top of the cake {that is completely cooled}, spread into an even layer, covering to the edges of the cake. It helps to use an offset spatula. Then allow the frosting to set up.
5. While the frosting is setting up, unwrap 12 Ferrero Rocher chocolates and set aside.
6. To finish the cake, cut it into 12 squares. Then add whipped topping to a piping bag and pipe a swirl of topping of each square. Top with a Ferro Rocher and serve.
Expert Tips
- Spray the 9×13 baking dish right before baking. If you try to do this step too soon, the spray will pool at the bottom of the pan and can cause areas of the cake to stick.
- Use room temperature ingredients. This simple step helps ensure that everything will blend together well and give you a smooth cake batter.
- Don’t over bake this amazing cake. For so long we have been told to use a toothpick and pull the cake out once it is clean but the truth is that if you wait that long you will end up with a dry cake. The key is to pull the cake out of the oven once the toothpick has a few crumbs but no raw batter for a super moist cake.
- If your frosting is too thick add a few tablespoons of milk. If the frosting is too thin, add 1/4 cup of powdered sugar.
- Give the frosting enough time to set up and cool before adding the toppings. If you try to do this step too soon the heat from the frosting will melt the whipped cream.
- If you do not have a piping bag {or zipper bag} to add the whipped topping no problem. Just use a spoon and put a dollop of whipped topping on each piece of cake and top with candy.
Storage and Freezing
Store- The best way to store this cake is to cover it tightly with plastic wrap and refrigerate. The cake will last for up to 5 days when refrigerated.
Freeze- This decadent cake will freeze well for up to 3 months. Be sure it is in a good airtight container and wrapped well.
Recipe FAQs
Ferrero Rocher candy is a chocolate and hazelnut confection that starts with a whole hazelnut in the middle. Then it is covered in a thin hazelnut chocolate wafer shell and coated in milk chocolate with hazelnuts.
Absolutely. You can use a bundt cake pan and bake the cake for 35-40 minutes. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
You can also make Nutella Cupcakes by using a cupcake pan that is lined with baking paper. Be sure to start checking the cupcake at about 15 minutes so that they do not over bake.
I don’t suggest making this particular cake recipe into a layered cake because the frosting is poured and not spread onto the sides of the cake.
Yes, it would be a great addition to the top of this Ferrero cake in place of the whipped topping.
To make it, add 1 cup of whipping cream {heavy cream}, 1/4 cup powdered sugar and 1 teaspoon of vanilla extract to a bowl of a stand mixer that is fitted with a whisk attachment. Mix on high until you have a stiff consistency and proceed as instructed in this Ferrero Rocher cake recipe.
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Super Easy Ferrero Rocher Cake Recipe
Ingredients
Cake
- 1 box chocolate fudge cake mix {15.25 ounces}
- ¾ cup milk
- ½ cup brewed coffee
- ⅓ cup butter {melted}
- 3 large eggs
Icing
- ½ cup butter
- ⅔ cup Nutella spread {chocolate hazelnut spread}
- 6 Tablespoons milk
- 2 ½ cups powdered sugar
- ⅔ cup hazelnuts {chopped}
Toppings
- 4 ounces whipped topping
- 12 Ferrero Rocher candies {unwrapped}
Instructions
- Preheat the oven to 350°.
Cake
- To prepare the cake batter: Combine cake mix, milk, coffee, melted butter and eggs to medium bowl and stir with an electric mixer until well combined. Spray a 9×13 baking pan with nonstick spray and pour prepared batter into the greased pan. Spread into an even layer.
- Bake in a preheated oven for 25-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Cool completely in the pan.
Icing
- Combine the butter, Nutella and milk in a small saucepan over medium heat and whisk until everything is melted and smooth. Remove from heat, add powdered sugar and whisk until smooth.
- Add chopped hazelnuts to the frosting and stir until they are evenly incorporated. Pour the frosting over the cake. Use a knife or spoon to move excess frosting and be sure that it is completely covered. Allow the frosting to set up.
- Toppings
- Cut the cake into 12 squares. Add the whipped topping to a piping bag {or zipper bag} and pipe a swirl on top of each square and add a candy to each piece. Note: If you do not have a piping or zipper bag, just use a spoon to add a dollop of whipped cream to each square. Serve and store leftovers covered tightly in the refrigerator for up to 5 days.
Notes
- Use room temperature ingredients. This simple step helps ensure that everything will blend together well and give you a smooth cake batter.
- Don’t over bake this amazing cake. For so long we have been told to use a toothpick and pull the cake out once it is clean but the truth is that if you wait that long you will end up with a dry cake. The key is to pull the cake out of the oven once the toothpick has a few crumbs but no raw batter for a super moist cake.
- If your frosting is too thick add a few tablespoons of milk. If the frosting is too thin, add 1/4 cup of powdered sugar.
