Nutella buttercream isn’t just frosting; it pulls double duty as the ultimate cake filling too. This rich, chocolate hazelnut icing is the silky masterpiece that turns any dessert into the main event.

A star tip piping buttercream frosting on a cake.

Here is Why This Nutella Frosting Recipe Works as a Cake Filling

Double Duty Deliciousness: This Nutella buttercream isn’t just frosting; it moonlights as a perfect cake filling, with a rich, silky texture that layers like a dream.

Chocolate Hazelnut Heaven: The Nutella base gives it an unbeatable flavor; sweet, nutty, and just the right amount of chocolatey goodness.

Easy to Whip Up: With simple ingredients and straightforward steps, this recipe doesn’t require a pastry degree, just a sweet tooth.

Stable Yet Smooth: It’s thick enough to hold its shape in a layer cake but still creamy enough to spread like butter (literally).

If you like this recipe, try our vanilla filling for cake or our biscoff buttercream frosting recipe.

The Ingredients

Dairy: Butter, heavy whipping cream.
Pantry: Powdered sugar, unsweetened cocoa powder.
Condiments: Nutella, vanilla extract.
Spices and seasonings: Salt.

Ingredients used to make nutella cake filling and buttercream frosting.

Variations

Hazelnut Espresso Buttercream: Add 1 teaspoon of instant espresso powder and a drizzle of chocolate syrup to the nutella frosting.

Peanut Butter Chocolate Hazelnut Buttercream: Replace half of the Nutella with creamy peanut butter.

Orange Nutella Buttercream Frosting: Add 1 teaspoon of orange zest and a splash of orange extract.

Tips for Success

Start with softened butter. Room-temperature butter blends more easily with the Nutella for a smooth, creamy texture.
Check your Nutella. If it’s dry or clumpy from sitting on the shelf, whip it for several minutes to break up the lumps.
To avoid an overly runny frosting, mix in the cream 1 to 2 tablespoons at a time, beating well after each addition.
Stop occasionally to scrape down the sides of your mixing bowl to ensure everything is evenly blended.
For piping, keep the consistency thicker; for spreading, add a bit more cream to make the frosting smoother.
If you have leftover nutella, make our no bake nutella bars.

A paddle from a kitchenaid mixer covered with nutella cake filling and buttercream.

Ways to Use Nutella Filling and Buttercream

You can use this recipe as a frosting for cakes and cupcakes, as a cake filling, or a dessert board dip. Here are some ideas.

Use it as a cake filling for our Chocolate cake with cream cheese filling.
Spread it on Banana cake or banana bread.
Make sandwiches with chocolate cookies or soft sugar cookies.
Add it to a dessert tray with chocolate-covered strawberries and pastries.

Storage

Refrigeration: Transfer the buttercream frosting to an airtight container and refrigerate for up to 5-7 days. Before using, let it sit at room temperature for about 30 minutes then give it a quick whip to restore its fluffy texture.

Freezing: Place the buttercream in a freezer-safe container, ensuring there’s minimal air inside, and freeze for up to 6 months.

Thawing: When ready to use, move the frozen buttercream to the refrigerator and let it thaw overnight. Once thawed, bring it to room temperature and whip for 2-3 minutes to restore its consistency.

A spoon smoothed through nutella cake filling to show the texture.

Nutella Frosting and Filling

This Nutella buttercream is the frosting equivalent of a mic drop. It’s rich, silky, and versatile enough to elevate everything from layer cakes to cupcakes; or even a sneaky spoonful straight from the bowl (no judgment here). You can use it as a cake filling, a show-stopping topping, or both so make extra.

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Nutella Buttercream

Use this buttercream as a frosting or as a cake filling. It is creamy, smooth and perfectly pipeable. Adjust the consistency with the cream.

4.79 from 23 votes

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Prep Time: 10

Total Time: 10

Servings: cups of buttercream

Calories: 170kcal

Author: Dahn Boquist

Ingredients

1-¼ cups butter softened
1-¼ cups Nutella
4 cups powdered sugar 452 grams
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt
3 to 8 tablespoons cream

Instructions

Place the butter in a large mixing bowl and beat on medium-high speed until smooth and creamy. Add the Nutella and beat until combined.
Add the powdered sugar, cocoa powder, vanilla, and salt. Beat on slow speed until just combined then increase the speed to medium and beat 3 to 5 minutes until smooth and creamy.
Slowly add the cream 1 to 2 tablespoons at a time until you reach your desired consistency. Make sure you beat the cream in well and scrape down the sides of the bowl.
Store in the refrigerator for 5 to 7 days or in the freezer for up to 6 months. If it doesn’t look as light and fluffy after it thaws out, you can whip it for a couple of minutes.

Notes

Nutella that has been sitting on the shelf for a long time will dry out and get clumpy. If your Nutella is on the dry side, whip it with the butter for several minutes to break it up and get the lumps out.