The Ultimate Ferrero Rocher Cake Recipe: A Decadent Hazelnut Chocolate Dream

There is something undeniably nostalgic about the crinkle of a gold foil wrapper. For many of us, Ferrero Rocher chocolates were the crowning jewel of the holiday dessert table or a special “thank you” gift that felt truly indulgent. The combination of a roasted whole hazelnut, a creamy chocolate filling, and a crisp wafer shell is a masterpiece of textures.

This Ferrero Rocher Cake captures that exact magic but scales it up into a show-stopping dessert. Imagine a sponge that is light yet deeply nutty, layered with a silky Nutella-infused buttercream and the unmistakable crunch of crushed wafers. The kitchen fills with the scent of toasted hazelnuts and rich cocoa as it bakes, creating an atmosphere that is as warm and inviting as the first slice.

Why You’ll Love This

• Texture Overload: You get the softness of the sponge, the silkiness of the chocolate cream, and the sudden, satisfying crunch of hazelnuts and wafers in every bite.

• Naturally Rich: Unlike many cakes that rely heavily on flour, this recipe uses ground hazelnuts as the base, resulting in a deeper flavor and a moist, tender crumb.

• Crowd-Pleasing Elegance: It looks like it came from a high-end European patisserie, but the process is straightforward enough for any home baker to master.

The Guest Who Couldn’t Say No

I remember serving this cake at a dinner party where one guest politely informed me she “wasn’t really a dessert person.” She usually skipped the sweets in favor of an extra glass of wine. However, after seeing the golden-topped layers, she agreed to a “tiny sliver.” Within five minutes, her plate was clean, and she was asking if there was enough for a second, much larger piece. She later confessed that it was the only cake she’d ever had that wasn’t “just sugar”—it was the earthy hazelnut and the sophisticated balance of cocoa that won her over.

What Makes It Special

• Ground Hazelnuts: Instead of a standard sponge, we use nearly two cups of ground hazelnuts. This provides a buttery, earthy foundation that pairs perfectly with chocolate.

• Nutella-Infused Cream: By folding Nutella into a base of butter and melted chocolate, we create a frosting that is stable enough for decorating but tastes like the inside of a truffle.

• Wafer Layers: Hidden between the cake and the cream are crushed wafers, mimicking the crispy shell of the candy that inspired this recipe.

• Whisked Egg Base: The lift in this cake comes from beating eggs and sugar until they are triple their volume, creating a fluffiness that balances the dense nut meal.

Making It Happen

The journey to a perfect Ferrero Rocher Cake begins with the eggs. You’ll want to whisk your eggs and sugar with patience; they should become pale, thick, and voluminous, looking almost like a soft marshmallow fluff. While the eggs are reaching their peak, sift together your dry ingredients—flour, cocoa, and baking powder—and toss them with those fragrant ground hazelnuts.

The most critical moment is the “fold.” Using a spatula, you gently incorporate the dry ingredients into the egg mixture by thirds. You want to be delicate here, turning the batter over itself to keep all that beautiful air you just whisked in. Once the batter is smooth, it goes into a buttered pan and into the oven. As it bakes, the hazelnut oils release, making the cake incredibly moist.

While the cake cools, you’ll prepare the cream. Start by melting high-quality chocolate chips until they are glossy and smooth. Once the chocolate is back to room temperature, you whisk it into a dream-like concoction with softened butter and Nutella.

Assembling the cake is where the fun begins. Slice your golden-brown cake into layers and spread that rich cream generously. Between each layer, sprinkle a handful of crushed wafers to ensure that signature crunch. Finally, coat the outside in the remaining cream and press chopped hazelnuts into the sides, crowning the top with halved Ferrero Rocher candies for a finish that is pure elegance.

You Must Know

• Temperature Matters: Ensure your melted chocolate has cooled to room temperature before adding it to the butter. If it is too warm, the butter will melt, and your cream will be a soup rather than a frosting.

• The Gentle Fold: Use a large metal spoon or a silicone spatula to fold. Never use an electric mixer for the final stage of the batter, or the cake will turn out flat and dense.

• Quality Cocoa: Use a high-quality Dutch-processed cocoa powder for a darker color and a smoother, less acidic chocolate flavor.

Serving Ideas

This cake is incredibly rich, so it pairs beautifully with a slightly acidic or bitter accompaniment to cleanse the palate. A dollop of unsweetened whipped cream or a handful of fresh raspberries on the side works wonders. For drinks, a strong espresso or a dark roast coffee is the classic choice. If you are serving this for a celebration, a glass of Frangelico (hazelnut liqueur) or a semi-sweet sparkling red wine like Brachetto d’Acqui creates a sophisticated pairing.

Make It Different

• Gluten-Free Option: Swap the two tablespoons of flour for a gluten-free all-purpose blend or extra hazelnut meal. Ensure your wafers and candies are also gluten-free versions.

• Dark Chocolate Twist: For a less sweet version, use 70% dark chocolate chips and a dark chocolate hazelnut spread instead of traditional Nutella.

• Coffee Infusion: Brush the cake layers with a little bit of strong coffee or espresso before frosting to enhance the chocolate notes.

Storage and Reheating

This cake keeps beautifully because of the high fat content in the hazelnuts. Store it in an airtight container in the refrigerator for up to 5 days. However, the cream contains a lot of butter and chocolate, so it will firm up when cold. For the best experience, take the cake out of the fridge about 30 to 60 minutes before serving. This allows the cream to soften back to its silky, spreadable consistency. We do not recommend reheating this cake in a microwave, as the cream will melt away from the sponge.

Success Tips

• Toast Your Nuts: If you are grinding your own hazelnuts, toast them lightly in the oven first and rub off the skins. This intensifies the flavor tenfold.

• Sift Twice: Hazelnut meal can sometimes be clumpy. Sifting it with the cocoa and flour ensures a perfectly smooth batter.

• Leveling: If your cake has a slight dome after baking, use a serrated knife to level the top before slicing it into layers. This makes for a much more stable and professional-looking final product.

FAQ

Can I make the cake layers in advance?

Absolutely. You can bake the cake layers a day ahead. Once completely cool, wrap them tightly in plastic wrap and keep them at room temperature. This actually makes them easier to slice.

What if I can’t find ground hazelnuts?

You can make your own by pulsing whole roasted hazelnuts in a food processor. Just be careful not to over-process them, or you will end up with hazelnut butter!

My frosting is too soft to decorate with. What should I do?

If the room is warm or the ingredients were a bit too soft, simply pop the frosting bowl into the fridge for 15 minutes, then give it another quick whisk.

Can I use milk chocolate instead of chocolate chips?

Yes, but chocolate chips are formulated to melt and set well. If using a bar of milk chocolate, chop it very finely so it melts evenly without burning.

Do I have to use Nutella?

While Nutella is the classic choice for that Ferrero flavor, any high-quality hazelnut cocoa spread will work perfectly.

Ferrero Rocher Cake Recipe Card

• Prep time: 30 minutes

• Cook time: 40 minutes

• Total time: 1 hour 10 minutes

• Servings: 10-12 servings

• Category: Dessert

• Difficulty: Intermediate

• Cuisine: European-inspired

• Yield: One 9-inch round cake

Equipment

• 9-inch round baking dish

• Electric hand mixer or stand mixer

• Sifter

• Silicone spatula

• Serrated knife (for layering)

Ingredients

Ferrero Rocher Cake Base

• 5 large Eggs

• 6 tbsp Granulated Sugar

• 1 3/4 cup Ground Hazelnuts

• 2 tbsp All-purpose 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 Candies (for decoration)

• 1/2 cup Hazelnuts (chopped, for decoration)

Instructions

1. Prepare the Base: Preheat your oven to 350°F (175°C). Butter all sides of a 9-inch baking dish.

2. Whisk Eggs: In a large bowl, whisk the 5 eggs with the granulated sugar until they have tripled in volume. The mixture should be light, fluffy, and pale yellow.

3. Mix Dry Ingredients: Sift the flour, cocoa powder, and baking powder into a separate bowl. Stir in the ground hazelnuts until well combined.

4. Fold: Using a spatula, gently fold the dry ingredients into the egg mixture by thirds. Be extremely gentle to maintain the fluffiness of the dough.

5. Bake: Pour the batter into the prepared dish. Bake for approximately 40 minutes. Allow the cake to cool completely before slicing.

6. Make the Cream: Melt the chocolate chips using a water bath (bain-marie) or in the microwave in short bursts. Let the chocolate cool to room temperature. Combine the cooled chocolate with the softened butter and Nutella. Whisk until the cream is smooth and airy.

7. Assemble: Slice the cooled cake horizontally into two or three even layers.

8. Layering: Spread a layer of cream over the first cake round. Sprinkle a portion of the crushed wafers over the cream. Top with the next cake layer and repeat.

9. Decorate: Use the remaining cream to cover the top and sides of the cake. Press the chopped hazelnuts into the sides. Slice the Ferrero Rocher candies in half and arrange them around the top edge of the cake.

10. Final Touch: Let the cake rest. Just before serving, ensure it is at room temperature so the cream is perfectly soft.

Nutrition (Estimated per serving)

• Calories: 480 kcal

• Fat: 34g

• Carbohydrates: 38g

• Protein: 8g