Almond Nutella Cake Recipe
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5
92 reviews
Excellent
Almond Nutella Cake Recipe
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The Almond Nutella Cake features moist almond flour cake layers sweetened subtly and paired with rich Nutella-flavored whipped cream frosting and fillings. The cake is delicate, made by folding stiffly whipped egg whites into almond flour and sugar mixtures, resulting in a tender crumb. Chocolate curls decorate the top, adding a decorative touch and slight texture contrast.
Description
This cake recipe builds almond flour layers by blending finely ground almond flour with sugar and folding in beaten egg whites for a light structure without traditional wheat flour. The layers bake gently at a moderate temperature to preserve their tender, moist texture. The frosting and filling combine heavy whipping cream, sugar, coffee extract, vanilla, and Nutella, whipped to a stable cream that complements the nutty almond layers.
The addition of coffee extract or liqueurs infuses subtle flavor depth, while the chocolate curls topping adds a decorative and textural contrast. The cake should be removed from refrigeration about 30 minutes prior to serving to ease slicing and enhance flavor.
Measuring almond flour by weight or carefully by volume ensures consistent texture. The cake yields a rich, creamy, and nutty dessert suitable for gatherings and celebrations.
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Ingredients
Ingredients for Almond Cake Layers:
- 325 grams almond flour or 3 1/2 cups, see note below, super finely ground
- 3/4 cup granulated sugar divided into 1/2 cup and 1/4 cup.
- 1/4 tsp salt
- 6 egg room temp, large, whites
- 1/2 Tbsp vanilla extract
For Frosting, Filling & Toppings:
- 3 cups heavy whipping cream
- 1/4 cup granulated sugar
- 2 tsp coffee extract or almond liquor or chocolate liquor
- 2 tsp vanilla extract
- 1/3 to 1/2 Nutella 26.5 oz jar
- semisweet chocolate bar for decor
Instructions
Prep:
- Trace three 8-inch circles on parchment paper (I baked all 3 layers at once - two on one large baking sheet and one on a second sheet). Trace in a bold pen or permanent marker then flip the paper over so you can see the tracing without putting the batter directly over markings. Lightly butter top of parchment paper with a paper towel. Arrange baking racks with the first rack in the top third of the oven and the second in the bottom third.
How to Make the Almond Cake Layers: Preheat Oven to 325˚F.
- In a large bowl, combine: 325 grams almond flour with 1/2 cup sugar, and 1/4 tsp salt, and thoroughly whisk together until no large clumps of flour remain.
- In the clean/dry bowl of your KitchenAid stand mixer fitted with the whisk attachment, beat 6 egg whites on high speed for 1 minute or until soft peaks form. With the mixer on, add in 1/2 Tbsp vanilla then add 1/4 cup sugar and continue beating on high speed for 2-3 min or until stiff but manageable.
- Fold the egg whites into the almond meal gently, about 1/2 cup at a time until no streaks remain.
- Divide and spread batter as evenly as possible (they'll stack better later!) onto the three traced circles of your parchment paper. Bake at 325˚F for 12 min, rotate pans between racks and bake another 12 min. Turn oven off and keep in the oven another 15 min. You want it to be dry and crunchy on the outside and semi-soft inside. Remove from oven and let cool to room temp on a wire rack.
Making the Frosting:
- In the bowl of your mixer, combine 3 cups heavy whipping cream with 1/4 cup sugar and beat on high speed (1 min) until soft peaks form, add 2 tsp coffee extract and 2 tsp vanilla extract and continue mixing on high (1-2 min) until spreadable (don't overbeat). Cover and refrigerate until ready to use.
Assembling Cake:
- Spread Nutella on the bottom of two of your cake layers and set aside. Add Nutella based on how sweet you like your cakes - I used 1/2 a tub for my fierce sweet tooth but you can use less 1/3 if you prefer less sweetness.
- Place the third cake layer (without Nutella on it) on a cake stand and cover generously with frosting. Top with the next layer, Nutella-side-down. Cover the top with frosting. Repeat with last layer then frost the top and sides of the cake. I piped a border around the top of the cake with my large Wilton open-star frosting tip.
- Top with chocolate shavings, chocolate curls, or grated chocolate covered espresso beans. Refrigerate cake 6-8 hours, or overnight since the almond layers need time to soften up; otherwise it will be difficult to slice.
Notes
- Measure almond flour by spooning into a cup and leveling or weigh 325 grams for accuracy.
- Create chocolate curls by melting chocolate, spreading it thinly on a baking sheet, cooling, and scraping with a food scraper or butter knife.
- For easier slicing, remove the cake from the refrigerator about 30 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5
92 reviews
Excellent
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