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
Recipe
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
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.
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.
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!
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.
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
Hi how can should I store this cake?
HI there, You can store the cake in an air-tight container for up to a week. I hope this helps.
Are the crushed wafers filled or plain… if filled what flavour?
Hi there Shawna, These are the Wafers I used in this recipe. Hope this helps! https://www.amazon.com/Biscos…
I used 9 inch springform and if not rise in the middle
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!
I see a few comments mentioning this cake can be dry, any advice to avoid this?
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…
Can this cake be frozen?
Hi Michelle, yes, you can. Keep it sealed in an air-tight container. Enjoy!
Hello, can you please tell me what type of chocolate chip should I use?
Hi Dee, I love using semi-sweet chocolate chips. But you can use milk chocolate chips if thats your preference. Enjoy this amazing cake!
How much heavy cream am I supposed to use for the buttercream? I don’t find a measurement
Hi Nid - We actually don't use any heavy cream in the buttercream. Just Nutella, butter, chocolate chips, and wafers! Hope this helps.
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.
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!
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!
Hi- Megan, so sorry that happened to you! Did you butter the pan before pouring the batter in?
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.
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!
Hey, is it okay to use ground almond instead of ground hazelnuts for the batter? My grocery stores were out of hazelnuts.
Hi Val - That should work just fine! Hope you enjoy. Happy Holidays!
How much would the flavor differ if I used peanuts instead of hazelnuts? Thanks!
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.
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!
Hey Ani, yes, you definitely can use a hand mixer. Enjoy
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!
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!
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.
I am so glad you loved the cake, thank you for your feedback regarding the texture, I am so glad you family loves it!
Hiya, is it 350F for a conventional oven or for a fan assisted oven?
Love this recipe, thank you!
Hi Divya, that would be for a conventional oven. Enjoy
How many 9inch cake tins? Just the one? And what flour do I use please?
It would be one 9-inch cake tin and all puropose flour works great in this recipe. Enjoy the recipe!
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!
Sounds amazing and so rich, you are making me drool!!
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?
Hey Jessica, they should be whole hazelnuts. Enjoy the cake!
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 🙂
Hi Samantha, you can keep it refrigerated for up to 5 days.
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 !!!
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?
What kind of wafers should be used in this recipe? Is there a specific brand you recommend?
You can use any brand. Vanilla wafers work well.
Are you using Dutch process or natural cocoa powder? They give different results
Hey Lida, I use natural cocoa powder. Enjoy, this cake is so good!
Hi, Could I make the cake one day then make the cream and assemble it the next day?
Hey, yes, just keep the cake part sealed in an air-tight container to prevent it from drying out.
Hi Natalya!
Looks like a nice recipe, I'll be trying this for a birthday coming up!
Can I just ask, how do I store this cake after baking? Airtight container and fridge? And how long does it last?
Thank you!
Hey, yes, air-tight container and keep it refrigerated for up to 5 days.
Hi could I use macadamia instead of hazelnuts?
Hey Sabina, I am afraid that it may not give you the same result. Macadamia nuts have a different texture.
"Ferero Roscher cake recipe? It's just amazing! I am very impressed that I found such a recipe, I'm sure that this cake is just delicious 🙂
Do you think we can add more nuts to it?"
Sam, maybe in between layers but this cake is based on nuts so I am not sure how much more it can handle. 🙂
Also, can I use any other type of flour to make this recipe gluten-free?
I dont know much about gluten-free flour options, so it would be hard for me to make a good recommendation. I did hear that Costco sells great gluten-free flour, maybe do a little more research on it.