📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan. I even like to line the bottom with parchment paper to ensure the cake doesn’t stick. This little trick has saved me from disaster more than once!
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Trust me, don't skimp on this step—it’s crucial for a tender cake.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. This helps to prevent the batter from curdling.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, or your cake will be tough. A few streaks of flour are okay!
6. In a small bowl, combine the hot water and instant coffee granules (if using) until the coffee is dissolved. Stir this mixture into the cake batter. The batter will be thin, but that’s perfectly normal!
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 30 minutes.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and makes it easier to handle.
9. While the cake is cooling, prepare the Nutella frosting. In a large mixing bowl, beat the butter until smooth and creamy. This takes about 2-3 minutes.
10. Gradually add the powdered sugar, beating on low speed until combined. I find it helpful to cover the mixer with a clean kitchen towel to prevent the sugar from flying everywhere!
11. Add the Nutella and vanilla extract, then beat on medium speed until light and fluffy. Taste and adjust sweetness if needed. I sometimes add a pinch of salt to balance the sweetness.
12. Once the cake is completely cool, trim the tops of the layers if needed to create a flat surface. This will make stacking and frosting much easier.
13. Place one cake layer on a serving plate or cake stand. Spread a generous amount of Nutella frosting evenly over the top.
14. Place the second cake layer on top of the frosting and repeat with another layer of frosting.
15. Top with the final cake layer and frost the entire cake with the remaining frosting. Smooth the frosting with a spatula or palette knife.
16. If desired, decorate the cake with chopped hazelnuts, chocolate shavings, or a drizzle of melted Nutella. Get creative and have fun with it!
17. Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving. This helps the cake hold its shape when you cut into it.
18. Slice and serve. Enjoy every decadent bite of your homemade Nutella cake!