Strawberry Nutella Cake

Hello friends! Today we are making this Strawberry Nutella Cake! Layers of strawberry cake, filled with Nutella, covered in Nutella Cream Cheese Frosting, topped with Nutella Fudge Truffles and strawberries.

Strawberry Nutella Cake with strawberries and truffles on top

I made this cake to celebrate my sister Aline’s 13th birthday! She loves Nutella!

And so do I!

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Who doesn’t right?

Strawberry Nutella Cake sliced pink cake

The strawberry cake layers are made with real strawberries. To make this cake batter for our Strawberry Nutella Cake, you will have to make a strawberry puree beforehand. So make sure to start this a day before or at least a few hours before making the cake.

To make the strawberry puree, simply place chopped strawberries in a food processor, and pulse until the strawberries formed a smooth mixture.

Then place the pureed strawberries in a small saucepan, and cook over medium-heat until the mixture is reduced til about half. This will make the puree very concentrated, the strawberry flavors will be strong and robust.

Strawberry Nutella Cake topped with truffles and strawberries

For the filling of our the Strawberry Nutella cake, we went with a simply spread of Nutella from the jar.

How much filling do I need for each cake layer?

If you make this cake, you have the option of making it into 4-6″ layers, which will yield a taller cake. Or you can also make it into 2-8″ layers, which will make a shorter cake.

To fill the 6″ layers, you will need 1/3 cup of Nutella for each layer. And to fill the 8″ cake, you will need about 3/4 cup of Nutella.

Strawberry Nutella Cake sliced pink cake

A few tips on how to assemble this Strawberry Nutella Cake.

  • Make sure the cake layers are cold from the fridge. They will be easier to handle during the assembling and decorating phase.
  • Place the Nutella Frosting in a piping bag and use it to pipe a ring of filling around the edges of the cake so you can spread the Nutella in the middle of the cake without having it “leak” out to the sides.
  • After assembling the cake and filling it, spread a thin layer of frosting all over the cake, and place it in the fridge. This phase is called crumb coating, and it will seal the crumbs in the cake there aren’t any crumbs showing in the final frosting layer.
pictures showing the process of assembling a nutella strawberry cake

To decorate the Strawberry Nutella Cake, I used some Nutella Fudge Truffles, fresh strawberries, and some chocolate flakes.

These are the chocolate flakes I used. It’s a huge bag.

However, ChocoMaker makes a small container if you don’t want to get a 2 lb bag.

Strawberry Nutella Cake topped with fresh strawberries and nutella fudge

If you like this Strawberry Nutella Cake, here are some more cakes and recipes you might enjoy:

Strawberry Nutella Cake slice filled with nutella spread

Thanks for reading my blog! Have a beautiful day!!

Strawberry Nutella Cake topped with nutella fudge balls and fresh strawberries
Strawberry Nutella Cake with strawberries and truffles on top

Strawberry Nutella Cake

Camila Hurst
This beauty is made up of layers of strawberry cake, filled with Nutella, covered in Nutella Cream Cheese Frosting, topped with Nutella Fudge Truffles.
5 from 2 votes
Prep Time 1 hour
Cook Time 25 minutes
0 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 600 kcal


Strawberry Cake
  • 2 1/4 cups sliced strawberries 300 grams, 10.5 oz
  • 2 cups all-purpose flour 255 grams, 9 oz
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted butter room temperature 113 grams, 4 oz
  • 2 tbsp vegetable oil 30 ml
  • 1 1/4 cup granulated sugar 250 grams, 8.8 oz
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/3 cup sour cream 76 grams, 2.6 oz
  • 2/3 cup milk 157 ml
  • 1 cup Nutella 294 grams, 10.3 oz
Nutella Cream Cheese Frosting
  • 1 cup cream cheese softened 226 grams, 8 oz
  • 1/2 cup unsalted butter room temperature 113 grams, 4 oz
  • 2/3 cup Nutella 176 grams, 6.2 oz
  • 3 cups powdered sugar 375 grams, 9.7 oz
  • 1/4 cup cocoa powder 31 grams, 1 oz
  • 1 tsp vanilla extract


Strawberry Cake
  • A day before, or at least several hours before you’re going to make the cake, you have to make a strawberry puree. Add strawberries to a food processor and process until it forms a smooth mixture. Pour pureed strawberries into a small saucepan and bring to a boil over medium heat. The puree should reduce to about half, which should be a heaping half cup.
  • Let the puree cool down to room temperature. It shouldn’t be warm when you use it.
  • When it’s time to start making the cake, pre-heat the oven to 350ºF. Grease 4-6” cake pans, or 2-8” cake pans, and place a circle of parchment paper on the bottom of the pans.
  • Sift flour, baking powder, baking soda, and salt. Set aside.
  • Place butter in the bowl of an electric mixer. On medium-high speed, cream the butter for 2 minutes until fluffy and creamy
  • Add oil and mix to combine.
  • Add sugar to the bowl and cream for another minute at medium-high speed.
  • Add eggs, one at a time, making sure one egg is fully incorporated before adding the next one.
  • Add vanilla, sour cream, and milk, and stir the mixture to combine.
  • Add the pureed strawberries and stir on low.
  • Lastly, add the sifted dry ingredients, and mix the ingredients with a spatula until a smooth batter is formed. At this point, feel free to add a couple of drops of pink or red food coloring to deepen the pink color of the cake.
  • Distribute the batter evenly between the pans.
  • Bake in the pre-heated oven for 15-20 minutes. If you choose to use a larger pan such as the 8” pan, you may have to bake the cakes a bit longer. You will know when the cake is done if a toothpick inserted in the cake comes out clean, and also if you press your finger gently on top of the cake and it springs right back.
  • Remove the cakes from the oven and let them cool for 10 minutes in the pans. Flip the cakes over onto a rack and let them cool. I like to place my cakes in the fridge before assembling and frosting, it helps them firm up and become easier to handle during the decorating process.
Nutella Cream Cheese Frosting
  • Place cream cheese and butter in the bowl of an electric mixer. Cream at medium-high speed for 5 minutes, until very fluffy and light in color. Scrape the bowl in between.
  • Add Nutella and cream for another minute.
  • Sift powdered sugar and cocoa powder together.
  • With the mixer off, add sifted powdered sugar and cocoa powder to the bowl.
  • Mix on low until incorporated.
  • Raise speed to medium-high and cream for 1 minute until creamy.
  • If you notice the frosting is too runny, add a bit more sifted powdered sugar to firm it up. And if you notice the frosting is too stiff, add a teaspoon of milk or water at a time until the frosting becomes smooth and creamy.
  • Add the vanilla extract and mix until combined.
To assemble
  • Place one cake layer on the cake plate or cake board. Place some Nutella Cream Cheese Frosting in a piping bag fitted with a round tip, and pipe some Frosting around the edges of the cake layer. Spread 1/3 cup of Nutella in the middle of the cake.
  • Top with another cake layer. Pipe another ring of frosting around the edges of the cake layer, and fill the middle with another 1/3 cup of Nutella.
  • Repeat this until you reach the last cake layer.
  • Spread a thin layer of Nutella Cream Cheese Frosting over the whole cake, and smooth it with a cake scraper or an offset spatula.
  • Place the cake in the fridge for at least 30 minutes. This is called crumb coating, and it helps seal any crumbs of cake so they don’t show in the final frosting layer.
  • Remove the cake from the fridge once chilled.
  • Spread a thick coating of frosting around the cake.
  • I decorated the top of the cake with chocolate flakes, Nutella Fudge truffles, and strawberries.
  • Store the cake in the fridge for up to 4 days. Once sliced, make sure to cover it so it doesn’t dry. And let the cake come to room temperature for a few minutes before serving.
Keyword cake, nutella, strawberry

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  1. 5 stars
    This recipe was delicious!

    I made it for my wife who is a pastry chef and makes cakes for a living.
    She loved it!

    I didn’t have cocoa powder for the frosting so I substituted the 3 tablespoons with 1oz of dark baking chocolate.
    I removed 1 tablespoon of butter to compensate for the added fat content in the chocolate.
    I also used only 2 cups of powdered sugar instead of 3 for a more tangy frosting.

    I can’t wait to make this again!

  2. Camila, I love all of your recipes! Do you know if this can be made into cupcakes ? Do you not need to add any coloring to give the color. I didn’t know if it would be more brown? Would love to try this for Valentine’s Day!

    1. Yes you can make it into cupcakes for sure, just adjust baking time, you will need to bake less time.
      And you can add food coloring to the batter for sure. a couple of drops of pink or red.

  3. This recipe looks amazing! I would love to make this for a friend, although she doesn’t like cheesecake frosting. Do you think this would still work if I made a nutella swiss meringue buttercream instead? 🙂

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