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Ferrero Rocher Cake Roll on a long rectangular plate

Hazelnut Log Cake (Ferrero Rocher Inspired)

This hazelnut log cake is packed with hazelnuts, decadent dulce de leche & Nutella cake cream, and everyone’s favorite candy - Ferrero Rocher. Yum!
Course Cake, Dessert
Cuisine American
Keyword Ferrero Rocher Cake, Hazelnut cake, Hazelnut Log Cake
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 10 Servings
Calories 800kcal






Baking the Cake

  • Preheat the oven to 350°F and gather all the ingredients.
    4 bowls on the table one with crushed hazelnuts, one with sugar, one with flour and the last one with eggs, also a jar of Hershey's cocoa
  • In the bowl of a stand mixer, whisk the eggs with the sugar until the mixture doubles in volume.
    Whisked eggs and sugar in a bowl
  • In a separate bowl, sift the flour and cacao powder.
    Sifted flour and cocoa being mixed together with a whisk
  • In thirds, use a spatula to fold the flour mixture into the egg mixture, being extra careful not to over-mix the dough.
    Flour mixture being hand mixed in with a spatula into the eggs and sugar mixture
  • Stir in 3/4 cups of the crushed hazelnuts. Spread the cake batter onto a baking sheet lined with parchment paper (10in. X 15in. is the ideal size). Bake the cake for 12 minutes.
    Batter spread on a baking pan
  • Remove the cake from the oven. Lift the cake up by the edges of the parchment paper and place it on top of a kitchen towel. Starting with either shorter end of the cake, roll it up into a log. Allow the cake to cool to room temperature.
    Batter in a long thin rectangle taken out of the baking pan

Making the Cake Cream

  • In the bowl of a stand mixer, beat the butter, dulce de leche, and Nutella together until the ingredients are well-combined. Set the cake cream aside.
    Dulce de leche, butter and nutella all placed into one mixing bowl
  • Combine the heavy whipping cream with the sweetened condensed milk. Unroll the cake and spread the sweet cream mixture over the cake and allow it to soak for a few minutes.
    Condensed milk in the spray bottle being drizzled on the cake as it is being unrolled
  • Spread 3/4 of the cake cream on to the inside of the roll. At one of the edges, assemble the Ferrero Rocher candies side by side.
    Cream spread on the inside of the roll and the ferrero candy layer out in a row on one side of the cake
  • Spread 3/4 of a cup of the crushed hazelnuts over the cake cream. Roll the cake back up and frost the outside of the cake with the remaining cake cream. Sprinkle the rest of the hazelnuts on top.
    Hazelnuts pieces spread on top of the cream on the roll
  • Melt the chocolate in the microwave, stirring it every 10 seconds until silky and fully melted. Place the chocolate in a piping bag and drizzle the cake with it. Slice the wrapped candies in half and decorate the top of the cake with them.
    Ferrero Rocher Cake Roll on a long rectangular plate
  • Let the cake set in the refrigerator overnight. Serve cold or at room temperature and enjoy!
    Ferrero Rocher Cake Roll side view


Calories: 800kcal | Carbohydrates: 60g | Protein: 11g | Fat: 59g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 69mg | Potassium: 388mg | Fiber: 5g | Sugar: 44g | Vitamin A: 1197IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 4mg