Discover the ultimate Almond Nutella Cake recipe, featuring layers of rich almond dacquoise, luscious Nutella, and fluffy whipped cream frosting. This show-stopping dessert is perfect for birthdays, holidays, or any special occasion. With its nutty almond flavor, creamy chocolate hazelnut spread, and elegant chocolate decorations, this cake is a decadent treat your family and friends will love.

Whether you’re hosting a party or simply craving a unique dessert, this recipe is easy to follow and guaranteed to impress. Plus, it’s naturally gluten-free, making it ideal for guests with dietary restrictions. Serve this irresistible cake with coffee or tea, and watch it disappear!

This decadent Almond Nutella Cake combines layers of almond dacquoise, Nutella spread, and whipped cream frosting for a dessert that’s rich, nutty, and absolutely unforgettable. A perfect centerpiece for any celebration, this cake is as stunning as it is delicious.

Table of Contents

Ingredients

For Almond Cake Layers:

325 grams super finely ground almond flour (about 3 1/2 cups)
3/4 cup granulated sugar, divided into 1/2 cup and 1/4 cup
1/4 tsp salt
6 large egg whites, room temperature
1/2 Tbsp vanilla extract

For Frosting, Filling, & Toppings:

3 cups heavy whipping cream
1/4 cup granulated sugar
2 tsp coffee extract, almond liqueur, or chocolate liqueur
2 tsp vanilla extract
1/3 to 1/2 jar (26.5 oz) of Nutella
Semisweet chocolate bar for garnish

Instructions

Prep:

Trace three 8-inch circles on parchment paper and place on two large baking sheets. Flip the parchment over so the batter doesn’t touch the marker. Lightly butter the parchment paper for easy release.
Preheat your oven to 325˚F.

Make the Almond Cake Layers:

In a large bowl, combine almond flour, 1/2 cup sugar, and salt. Whisk until no clumps remain.
In a clean, dry mixing bowl, beat the egg whites on high speed until soft peaks form (about 1 minute). Add vanilla extract and gradually add 1/4 cup sugar. Continue beating until stiff but manageable peaks form (2-3 minutes).
Gently fold the beaten egg whites into the almond flour mixture, 1/2 cup at a time, until no streaks remain.
Divide the batter evenly among the three traced circles. Spread as evenly as possible for smooth stacking.
Bake at 325˚F for 12 minutes, then rotate the pans and bake for another 12 minutes. Turn the oven off and leave the cakes inside for 15 minutes to dry out. The layers should be crunchy on the outside and semi-soft inside. Let them cool completely on a wire rack.

Make the Frosting:

In a mixing bowl, combine heavy whipping cream and sugar. Beat on high speed until soft peaks form (about 1 minute).
Add coffee extract and vanilla extract, then beat for another 1-2 minutes until the frosting is thick and spreadable. Refrigerate until ready to use.

Assemble the Cake:

Spread a generous layer of Nutella on two of the cake layers. Use 1/3 to 1/2 of the jar, depending on your sweetness preference.
Place the undecorated cake layer on a serving platter. Spread a thick layer of frosting on top.
Stack the second layer, Nutella-side down, and frost the top. Repeat with the final layer.
Frost the top and sides of the cake generously. Pipe a decorative border around the top using a large star tip if desired.
Garnish with chocolate shavings, curls, or grated chocolate-covered espresso beans for a stunning finish.
Refrigerate the cake for 6-8 hours or overnight to allow the almond layers to soften, making it easier to slice.

Tips

Almond Flour Consistency: Use super-finely ground almond flour for a smooth cake texture. If unavailable, process regular almond flour in a food processor.
Nutella Spread: Warm the Nutella slightly to make spreading easier.
Decorating: Use a vegetable peeler to create chocolate curls from a chocolate bar.

Variations and Substitutions

Liqueur Alternatives: Substitute coffee extract with amaretto, hazelnut liqueur, or vanilla extract.
Flavor Twist: Add a layer of raspberry jam or orange marmalade for a fruity contrast.
Chocolate Fans: Replace Nutella with a homemade chocolate ganache.

FAQs

Can I make this cake ahead of time?
Yes! This cake is best when refrigerated overnight to allow the layers to soften. It can be made up to 2 days in advance.

Can I use another type of nut flour?
Yes, hazelnut or cashew flour can be substituted, but almond flour provides the classic dacquoise flavor.

Is it necessary to use a stand mixer?
While a stand mixer is convenient, a hand mixer works just as well for whipping the egg whites and cream.

Serving Suggestions

Serve with freshly brewed coffee or espresso for a luxurious pairing.
Add a dollop of whipped cream and a drizzle of Nutella on individual slices for extra indulgence.

Why You’ll Love This Recipe

Rich and Nutty: Almond flour and Nutella create a heavenly flavor combination.
Decadent Layers: Creamy frosting and crunchy almond cake layers offer delightful texture.
Stunning Presentation: A show-stopping dessert perfect for special occasions.

Enjoy this indulgent Almond Nutella Cake for your next celebration and watch it become an instant favorite!