Chocolate Nutella Cheesecake Cake recipe from Wicked Good Kitchen


For the Nutella Cheesecake Layer

  • 2 (8-ounce) packages (452 grams) cream cheese, such as Philadelphia®, softened to room temperature
  • ½ cup (148 grams) Nutella® Hazelnut Spread
  • 2 teaspoons (10 ml) pure vanilla extract
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs (mine were 108 grams total w/o shells), at room temperature
  • 1/3 cup (80 grams) dairy sour cream, such as Daisy® Brand
  • 5 ounces (142 grams) bittersweet chocolate (70% cocoa), melted & cooled
  • Butter for greasing nonstick springform pan


For the Chocolate-Hazelnut Velvet Cake Layers

  • 1¾ cups (218 grams) all-purpose flour, spooned into cup & leveled off, plus additional for dusting cake pans
  • 1¾ cups (350 grams) granulated sugar
  • ¾ cup (60 grams) sifted HERSHEY’S® Unsweetened Cocoa (not Dutch processed)
  • 1½ teaspoons (7.2 grams) baking powder
  • 1½ teaspoons (7.2 grams) baking soda
  • 1¼ teaspoons (6 grams) kosher salt (or 1 teaspoon sea salt or table salt)
  • ½ cup (120 ml) hazelnut oil (or vegetable oil)
  • 1 cup (240 ml) organic buttermilk
  • 2 large eggs (mine weighed 105 grams w/o shells), at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
  • ½ cup (120 ml) water
  • ½ cup (120 ml) Frangelico® Hazelnut Liqueur or hazelnut syrup such as Torani*
  • 1½ teaspoons (about 2 grams) instant espresso granules, such as Ferrara®
  • Butter, shortening or favorite cooking oil, for greasing cake pans

*If using alcohol or hazelnut syrup is not desired, omit and increase water to 1 cup and increase granulated sugar to 2 cups.


For the Chocolate-Nutella Cream Cheese Buttercream


For the Cake Adornments


Special Equipment

For directions on how to make a chocolate nutella cheesecake cake, visit Wicked Good Kitchen!


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