Ferrero Rocher Cake Recipe

Name: Ferrero Rocher Cake
Cook time: 25 min
Total time: 25 min
Yield: x
Cuisine: Desserts
Ingredients: 315g Caster Sugar; 205g Soft Unsalted Butter; 85g Vegetable or Sunflower Oil; 60g Hazelnut Paste or Butter; 5 Eggs; 315g Self-Raising Flour; 3 tbsp Whole Milk; 3 Eggs; 225g Buttermilk; 225ml Cold Coffee; 195ml Vegetable or Sunflower Oil; 325g Plain Flour; 60g Cocoa Powder; 1 tsp Bicarbonate of Soda; ½ tsp Salt; 345g Caster Sugar; 375g Soft Unsalted Butter; 675g Icing Sugar; 2 tbsp Hazelnut Paste or Butter; 2-4 tbsp Whole Milk; ¼ tsp Salt; 200g Chocolate (50%-70% cocoa); 100g Unsalted Butter; 100g Double Cream; Dripping Ganache; 80g Dark Chocolate; 80g Double Cream; Meringue Kisses; Melted Chocolate; Chopped Roasted Hazelnuts

If you’re searching for the ultimate Ferrero Rocher Cake recipe, you’re in the right place! This cake is a Crumbs & Doilies classic—a stunningly rich, layered cake inspired by the luxurious flavours of Ferrero Rocher chocolates. With its decadent hazelnut and chocolate sponges, creamy hazelnut buttercream, and smooth chocolate ganache, this cake is a true showstopper.

For those based in London, our Ferrero Rocher Cake is available freshly made and ready for delivery.

Tools You'll Need

Before you begin creating this masterpiece, make sure you have the right tools on hand to streamline the process and achieve professional results:

Stand Mixer or Hand Mixer – Essential for whipping buttercream, creaming butter and sugar, and preparing smooth, airy ganache.
Mixing Bowls – Various sizes to keep your dry and wet ingredients separate when preparing the sponges and fillings.
9-Inch Cake Tins – You’ll need four tins to bake the hazelnut and chocolate sponges evenly.
Palette Knife – Perfect for spreading buttercream, ganache, and achieving smooth finishes.
Cake Scraper – Helps achieve clean, straight edges when icing the cake.
Cake Leveller or Serrated Knife – For trimming domed tops and slicing the sponges into even layers.
Cake Turntable – Makes decorating easier by allowing you to spin the cake for smooth icing and precise decoration.
Piping Bag and Nozzles – To secure meringue kisses or pipe decorative buttercream details if desired.
Baking Paper or Non-Stick Spray – To line and prepare your cake tins, ensuring the sponges release cleanly.
Fine Mesh Sieve – For sifting flour and icing sugar to remove lumps and for straining the ganache if needed.

With these tools at the ready, you’ll find the process of baking, assembling, and decorating this show-stopping cake both smooth and enjoyable!

How to Make a Ferrero Rocher Cake

Our Ferrero Rocher Cake is all about balancing hazelnut, chocolate, and decadent fillings. Here’s a quick overview of the key steps to bring this show-stopping cake to life.

Bake the Sponges

Start with two sets of sponges: hazelnut and chocolate. The hazelnut sponge uses a classic creaming method with hazelnut paste for nutty richness, while the chocolate sponge combines buttermilk and coffee for a deep, moist crumb. Bake each set until cooked through and golden, then allow them to cool completely before trimming.

Prepare the Fillings

Make the hazelnut buttercream by whipping butter until light and fluffy, then adding icing sugar and hazelnut paste for smooth, creamy layers. Prepare two types of ganache: a thicker one for icing and a thinner one for the drip effect. Allow both to cool slightly for the best consistency.

Assemble the Layers

Trim the tops of your sponges to flatten them, and slice each one in half for a total of 8 layers. Begin stacking, alternating hazelnut and chocolate sponges with a generous spread of hazelnut buttercream between each layer. Chill the cake after applying a thin crumb coat of ganache to lock in crumbs.

Add the Final Ganache Coat

Once chilled, apply a smooth, even layer of thick ganache over the cake. Use a palette knife and cake scraper to create sharp edges. For a decorative drip effect, let the thinner ganache cascade naturally from the edges for that signature Ferrero Rocher look.

Finishing Touches

Decorate the base of the cake with chopped roasted hazelnuts for added texture. Top with meringue kisses or chocolate balls for a luxurious finish, and dust with edible gold shimmer for an extra touch of elegance.

How to Make Meringue Kisses

Meringue kisses add a lovely decorative touch to your cake. These light and airy bites are easy to make and add an elegant flair.

Prepare the Meringue Mixture:

In a mixer, beat 2 egg whites until they become foamy.
Gradually add 200g of caster sugar, continuing to beat until the mixture is glossy and forms stiff peaks. The mixture should be smooth with no sugar grains; if it feels grainy, keep mixing until completely dissolved.

Pipe the Meringue Kisses:

Transfer the meringue mixture to a piping bag fitted with a round nozzle.
Pipe small kisses onto a baking tray lined with baking paper. Hold the piping bag about an inch above the tray, apply gentle pressure, and then stop squeezing and lift the bag to form a peak on each kiss.

Bake the Meringues:

Bake at 100°C for 30-35 minutes, or until they easily lift off the baking paper. The kisses should be crisp and light.

Decorate the Kisses:

After baking, dip each meringue kiss into 50g of melted chocolate and roll in chopped roasted hazelnuts for added flavour and texture.

Attach the Kisses to the Cake:

To place the meringue kisses on the cake, use a piping bag with a star nozzle to add a small base of buttercream to secure each kiss. Gently press each meringue onto the buttercream.

Tips for Perfect Layered Cakes

Creating a beautifully layered cake takes a bit of skill, but with these tips, you’ll be able to stack your Ferrero Rocher Cake like a pro!

Trim the tops of each sponge to create a flat, even surface before stacking. This step is essential for a stable, balanced cake and helps keep each layer even.
A turntable makes it much easier to apply buttercream and ganache smoothly and evenly. Place your cake on the turntable to rotate it as you spread, ensuring an even finish on all sides.
Chilling the cake briefly after each layer of buttercream or ganache will help it set and prevent sliding. This is especially helpful when you’re working with multiple layers.
As you stack, carefully centre each layer to maintain a straight, even look. Use a cake scraper or palette knife to adjust as needed, ensuring no layers shift off-centre.
For added stability, especially with taller cakes, insert thin dowels or straws into the cake after stacking. This will help hold everything together, making it easier to transport and serve.

Common Mistakes to Avoid

Baking a layered cake can be straightforward if you avoid a few common pitfalls. Here are some tips to help you sidestep mistakes and ensure the best results.

Overmixing the Batter: Mixing too much can cause the cake to become dense and tough. To avoid this, mix just until the ingredients are combined, especially after adding the flour.

Using Ingredients at the Wrong Temperature: Room-temperature butter, eggs, and milk help the batter mix evenly, so plan ahead to allow cold ingredients to reach the right temperature. Cold butter can lead to uneven mixing, while overly soft butter might make the cake too greasy.

Overfilling the Cake Tins: Filling the tins too high can cause the batter to overflow, creating uneven layers. Fill each tin about two-thirds full for the best rise without spills.

Not Levelling the Layers: Uneven layers can cause the cake to tilt or become unstable. Trim each sponge to create flat surfaces before stacking for a stable and visually appealing cake.

Skipping Cooling Time: Stacking and frosting a warm cake can cause the buttercream to melt and slide. Let each layer cool completely before assembling.

Recommended Guide: Cake Baking Tips

How to Serve Your Ferrero Rocher Cake

This Ferrero Rocher Cake is a showstopper on its own, but pairing it with the right accompaniments can elevate each slice:

Serve on its own: Rich and satisfying all by itself, making it perfect for any celebration.
With Ice Cream: A scoop of vanilla or hazelnut ice cream adds a creamy contrast to the chocolate and hazelnut flavours.
With Double Cream: Pour a bit of double cream over each slice for a smooth, luxurious finish.
With Fresh Berries: Tart fruits like strawberries or raspberries add a refreshing contrast to the cake’s sweetness.

For serving options that make the most of every slice, check out our guide on How to Cut a Cake for different ways to slice and serve based on your occasion and party size!

Ferrero Rocher Cake

Rated 5.0 stars by 2 users

Cuisine

Desserts

Servings

Prep Time

x minutes

Cook Time

25 minutes

Our Ferrero Rocher Cake features rich hazelnut and chocolate sponges, layered with silky hazelnut buttercream and smooth chocolate ganache. Finished with a glossy ganache drip, roasted hazelnuts, and delicate meringue kisses, it’s a true showstopper. Follow our step-by-step guide to recreate this bakery-quality masterpiece at home.

Ingredients

Hazelnut Sponge

315g Caster Sugar
205g Soft Unsalted Butter
85g Vegetable or Sunflower Oil
60g Hazelnut Paste or Butter
5 Eggs
315g Self-Raising Flour
3 tbsp Whole Milk

Choc Sponge

3 Eggs
225g Buttermilk
225ml Cold Coffee
195ml Vegetable or Sunflower Oil
325g Plain Flour
60g Cocoa Powder
1 tsp Bicarbonate of Soda
½ tsp Salt
345g Caster Sugar

Buttercream

375g Soft Unsalted Butter
675g Icing Sugar
2 tbsp Hazelnut Paste or Butter
2-4 tbsp Whole Milk
¼ tsp Salt

Icing Ganache

200g Chocolate (50%-70% cocoa)
100g Unsalted Butter
100g Double Cream
Dripping Ganache
80g Dark Chocolate
80g Double Cream

Decorations

Meringue Kisses
Melted Chocolate
Chopped Roasted Hazelnuts

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Directions

Hazelnut Sponges

In a mixer, combine 215g of caster sugar and 205g of soft, unsalted butter. To prevent dryness, add 85g of vegetable or sunflower oil and 60g of hazelnut paste. Mix for about 4-5 minutes, gradually increasing the speed until the mixture has doubled in volume.
With the mixer running on a lower speed, add 5 eggs one at a time, allowing each to incorporate fully before adding the next.
Sift in 315g of self-raising flour and ¼ teaspoon of salt. Fold these into the batter on the lowest mixer setting until just combined.
Add 3 tablespoons of milk to achieve a smooth consistency. Scrape down the sides and bottom of the bowl to ensure everything is evenly combined.
Spray or grease two cake tins (9-inch). Divide the batter evenly between the tins and level out the tops with a palette knife or the back of a spoon.
Place the tins in a preheated oven at 160°C and bake for 22-25 minutes, or until a skewer inserted into the centre comes out clean.

Chocolate Sponges

In a large bowl, whisk together 3 eggs, 225g of buttermilk, 225 ml of brewed coffee (cooled), and 195 ml of sunflower oil until smooth.
Sift 325g of plain flour, 60g of cocoa powder, 1 teaspoon of bicarbonate of soda, and ½ teaspoon of salt into the bowl.
Add 345g of caster sugar to the mix, and whisk until the batter is smooth and lump-free.
Grease two 9-inch cake tins and divide the chocolate batter evenly between them. Level the tops with a palette knife or the back of a spoon.
Place the tins in a preheated oven at 160°C and bake for 22-25 minutes, or until a skewer inserted into the centre comes out clean.

Icing & Dripping Ganache

In a bowl, melt 200g of chocolate with 100g of butter until smooth. Stir in 100g of double cream and mix well. Set this ganache aside to thicken slightly before icing.
For the dripping ganache, melt 80g of dark chocolate, then add 80g of double cream, stirring until smooth. Leave to cool and thicken.

Hazelnut Buttercream

In a mixer, whip 375g of soft, unsalted butter for about 5 minutes until it becomes pale, fluffy, and creamy.
Gradually add 675g of icing sugar in two batches, mixing well after each addition until fully incorporated.
Mix in 2 tablespoons of hazelnut paste, which will add that signature nutty flavour to the buttercream.
Add whole milk, a tablespoon at a time, until you reach a smooth, spreadable consistency suitable for layering and decorating.

Assembling the Cake

Start by trimming the tops of each sponge to create flat, even layers. Next, carefully slice each sponge in half horizontally to create a total of 8 layers (4 hazelnut and 4 chocolate).
On a cake board or plate, place a small dollop of hazelnut buttercream to hold the first layer in place. Begin with a hazelnut sponge layer.
Spread a generous dollop of hazelnut buttercream evenly across the top, using a palette knife to smooth it out.
Place a chocolate sponge layer on top of the hazelnut layer with buttercream. Spread another even layer of hazelnut buttercream on top.
Alternate between hazelnut and chocolate sponge layers, adding buttercream between each. Continue until all 8 layers are stacked, ending with a chocolate sponge layer on top.
Once the layers are stacked, apply a thin “crumb coat” of ganache over the entire cake to seal in any crumbs and create a smooth surface for the final ganache layer.
Once the crumb coat is set, apply the remaining ganache over the cake. Use a palette knife to spread the ganache evenly across the top and around the sides, smoothing it out or leaving it with a textured finish based on your preference.
Take a handful of chopped roasted hazelnuts and gently press them into the bottom third of the cake. Use a palette knife to help push them into place and ensure they’re evenly adhered to the ganache.
With the prepared dripping ganache, gently pour a small amount along the edge of the top of the cake, allowing it to drip down the sides for a luxurious effect.
When the drip has set, you can then add on your meringue kisses using a small squeeze of butter cream to act as glue.

Recipe Video

Recipe Note

Finito! This Ferrero Rocher Cake is a true showstopper—it takes a couple of days to bake, but the end result is so worth it! Not only is it beautiful to look at, but it tastes even better, with layers of rich chocolate, hazelnut, and creamy ganache.

And if you're London-based and want to skip the baking, we’ve got you covered! Our stunning Ferrero Rocher Cake is available for London delivery, along with a range of other luxurious cakes.

For more recipes, check out our YouTube channel for delicious creations to bake at home. And if you’re looking for a simpler project, explore our Bake at Home Kits for guaranteed tasty results!