Decadent Ferrero Rocher Cake Recipe: 7-Step Chocolate Delight

This ferrero rocher cake recipe turns the iconic chocolate-hazelnut candy into a showstopping roll cake: a soft, cocoa-dark sponge wrapped around a fluffy Nutella cream studded with toasted hazelnuts, coated in a glossy chocolate glaze and crowned with Ferrero Rocher-style chocolate balls. The secret is rolling the sponge while it’s still warm — it sets the curl so the cake never cracks. Make it a day ahead and slice it cold to show off that perfect spiral.

If you’ve never rolled a cake before, this classic chocolate roulade is a simpler version of the same technique and a great practice run before you tackle this hazelnut showstopper.

Ferrero Rocher Cake Recipe: Why You’ll Love This Roll

• Tastes exactly like the candy: Nutella cream, toasted hazelnuts and milk-chocolate glaze in every bite.
• Crack-free sponge: the warm-towel roll trick sets the curl so it never splits.
• Make-ahead friendly: it slices best after an overnight chill — dessert is done before guests arrive.
• A true centerpiece: glossy ganache, chopped hazelnuts and chocolate balls on top.

Ingredients

For the Chocolate Sponge

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/3 cup Dutch-processed unsweetened cocoa powder, plus more for dusting the towel
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract

For the Nutella Hazelnut Cream

• 4 ounces cream cheese, softened
• 1 cup Nutella (chocolate-hazelnut spread)
• 1 cup heavy cream, cold
• 1/2 cup toasted hazelnuts, finely chopped

For the Glaze and Decoration

• 6 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream
• 8 to 10 Ferrero Rocher-style hazelnut chocolate balls
• 1/4 cup toasted hazelnuts, chopped

How to Make the Ferrero Rocher Nutella Roll Cake

Step 1 — Whip the eggs and bake the sponge. Heat the oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment and lightly grease it. Beat the eggs and sugar with a mixer on high for 4–5 minutes, until thick, pale and tripled in volume — the batter should fall in ribbons. Sift the flour, cocoa, baking powder and salt over the top and fold in gently with a spatula, stopping the moment no streaks remain. Fold in the vanilla, spread evenly into the pan, and bake 10–12 minutes, until the top springs back when lightly touched.

Step 2 — Roll the warm sponge in a towel. Lay a clean kitchen towel on the counter and dust it generously with cocoa powder. Invert the hot cake onto the towel, peel off the parchment, and starting from a short end, roll the cake up with the towel inside. Set it seam-side down and cool completely, about 1 hour — this sets the curl so the sponge won’t crack when you fill it.

Step 3 — Whip the Nutella hazelnut cream. Beat the softened cream cheese and Nutella together until completely smooth. In a separate bowl, whip the cold heavy cream to soft peaks — stop before it turns grainy. Fold the whipped cream into the Nutella mixture in two additions, then fold in the chopped hazelnuts. Chill 15 minutes to firm up.

Step 4 — Unroll, fill and re-roll. Gently unroll the cooled sponge. Spread the Nutella cream evenly over the surface, leaving a 1-inch border along the far long edge. Starting from the near long edge, re-roll the cake snugly (without the towel this time), wrap it in plastic wrap and chill at least 1 hour so it holds its shape.

Step 5 — Glaze the chilled roll. Set the chilled roll on a wire rack over a tray. Heat the 1/2 cup heavy cream until steaming, pour it over the chopped semisweet chocolate, rest 2 minutes, then stir until smooth and glossy. Pour the ganache over the roll in one even layer, letting it drip down the sides. Chill 30 minutes to set the glaze.

Step 6 — Decorate, chill and slice. Top the glazed roll with the chopped hazelnuts and the Ferrero Rocher-style chocolate balls. Chill until ready to serve, then slice with a hot, dry knife — wipe the blade clean between cuts — to reveal the hazelnut-cream spiral. Cover and refrigerate leftovers for up to 3 days.

Tips for a Perfect Roll

• Don’t rush the egg whip. A full 4–5 minutes on high is non-negotiable — this sponge has very little flour, so the air you beat in is your only lift.
• Roll it while it’s hot. Even five minutes of waiting makes the sponge stiff and prone to cracking, so have the cocoa-dusted towel ready before the cake leaves the oven.
• Stop at soft peaks. Overwhipped cream turns grainy and refuses to fold in silkily — pull the beaters out the moment the cream holds a gentle curl.
• Glaze cold, slice cold. A chilled roll sets the ganache into a glossy shell instead of letting it slide off, and cold slices show the cleanest spiral.

Frequently Asked Questions

Can I make this ferrero rocher cake recipe ahead of time?

Yes — it actually improves with an overnight chill, which firms the filling for cleaner slices. You can also freeze the filled, unglazed roll for up to 1 month; thaw overnight in the fridge, then glaze and decorate before serving.

Why did my sponge crack when I rolled it?

It almost always means the cake cooled before rolling or was slightly overbaked. Roll it in the towel the second it leaves the oven, and if a small crack appears anyway, the ganache glaze hides it completely.

Can I use a different filling?

Absolutely. Sweetened whipped cream folded with chopped hazelnuts works, and any chocolate-hazelnut spread can stand in for Nutella. Keep the cream-cheese addition — it’s what makes the filling sliceable instead of oozy.

More Recipes You’ll Love

If this hazelnut roll won you over, don’t miss our Black Forest cake — another chocolate showstopper layered with cherries and cream — or the Lotus Biscoff cheesecake, a no-bake crowd-pleaser with that caramelized cookie crust everyone fights over.

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