If you’re a chocolate lover, get ready to fall head over heels. This 6-layer Brownie Nutella Cake is an absolute showstopper—layered with fudgy brownie, moist chocolate cake, luscious Nutella buttercream, and tangy raspberry preserves, all finished with a glossy chocolate glaze. It’s the ultimate indulgence, balancing deep, rich flavors with just the right amount of tartness.

Why You’ll Love This Cake

Every bite of this cake is pure magic, and here’s why:
✔ Double the Chocolate – Rich brownie layers + moist chocolate cake = pure decadence.
✔ Silky Nutella Frosting – Not too heavy, not too sweet—just right.
✔ Balanced Flavors – Raspberry jam adds the perfect touch of tartness to cut through all the chocolate.
✔ Texture Heaven – Chewy brownie, soft cake, creamy frosting—it’s got it all.

It might sound like chocolate overload, but trust me, it’s not! The Nutella buttercream is whipped until airy and light, making it a dream to eat.

What is a Brownie Cake?

Think of a brownie cake as the best of both worlds: it has the rich, fudgy texture of a brownie but is baked in a round pan and sturdy enough to stack. The layers are slightly denser than a traditional cake—so they hold up beautifully when paired with buttercream and fillings.

Ingredients You’ll Need

Beyond the usual pantry staples, here’s what makes this cake extra special:

• Buttermilk – Adds moisture and a touch of tang for a tender chocolate cake.
• Butter & Dark Chocolate – Melted together for ultra-rich brownie layers.
• Eggs & Sugar – The key to achieving that signature crackly brownie top.
• Nutella – Folds into Swiss meringue buttercream for an irresistibly smooth, hazelnut-chocolate flavor.
• Dutch-Processed Cocoa Powder – Gives a deep, intense chocolate taste.
• Corn Syrup – Keeps the chocolate glaze perfectly glossy.
• Raspberry Jam – Adds a pop of tartness that cuts through the richness.

Baker’s Tips for the Perfect Cake

✔ Brownie Layers – You can bake in one pan and split into two, but for a shorter bake time, try using two pans.
✔ Don’t Overbake! – Brownies should be removed from the oven when a toothpick comes out with moist crumbs (not wet batter).
✔ Chill if Needed – If the cake feels too soft while stacking, pop it in the fridge for a few minutes to firm up the buttercream.
✔ Crumb Coat for Clean Layers – A thin layer of frosting around the cake will help prevent raspberry jam from leaking out.

Serving & Storage

Since this is one tall cake, here’s how to handle it:

• Store at room temperature for up to 24 hours (as long as it’s not too warm).
• Leftovers? Wrap slices tightly and refrigerate for up to 4 days.
• For clean slices, chill the cake before cutting. Use a sharp knife, apply steady pressure, and enjoy the perfect bite!

Whether you’re celebrating a special occasion or simply craving something extra indulgent, this Brownie Nutella Cake is guaranteed to impress. 

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Here is the printable recipe for you to keep handy:

Brownie Nutella Cake with Raspberries

This decadent 6-layer Brownie Nutella Cake combines two types of chocolate cake, tangy raspberry preserves, and silky Nutella buttercream, all finished with a glossy chocolate glaze. It’s the ultimate treat for chocolate lovers who enjoy a balance of rich, fudgy textures and a hint of tartness.

Prep Time: 1 hour

Total Time: 3 hours

Servings: 10

Course: Dessert

Cuisine: American

Ingredients

For the Brownie Cake:

• 7 tbsp unsalted butter, diced
• 3 oz dark chocolate, chopped
• 2 large eggs
• ¾ cup + 2 tbsp granulated sugar
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt

For the Chocolate Cake:

• 1 ⅓ cup (160g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 1 ¼ cup granulated sugar
• ¼ cup + 2 tbsp canola oil
• 1 large egg + 1 egg yolk
• 1 ½ tsp pure vanilla extract
• ¾ cup buttermilk
• ¾ cup hot coffee or water

For the Nutella Buttercream:

• 3 large egg whites
• 1 cup granulated sugar
• 1 ½ cup unsalted butter, softened
• 2 tsp pure vanilla extract
• ½ cup (150g) chocolate-hazelnut spread
• ½ cup (40g) unsweetened cocoa powder

For the Chocolate Glaze:

• 2 oz (58g) dark chocolate, chopped
• ¼ cup (60ml) heavy cream
• 2 tbsp light corn syrup
• Pinch of salt

For Assembly & Decoration:

• ¾ cup raspberry jam
• Fresh raspberries

Instructions

Making the Brownie Cake:

1. Preheat oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper.
2. Melt the butter and dark chocolate together using a double boiler method or microwave in short bursts. Stir until smooth and set aside.
3. In a mixing bowl, whisk together the eggs and sugar until pale and foamy (about 2-3 minutes). Stir in the vanilla extract.
4. Sift in the flour, cocoa powder, baking powder, and salt. Fold to combine, then gently mix in the melted chocolate mixture until fully incorporated.
5. Pour the batter into the prepared pan and bake for 30-40 minutes, until a toothpick comes out with moist crumbs (not wet batter).
6. Let the brownie cake cool for 20 minutes before removing it from the pan.

Making the Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 6-inch cake pans.
2. Sift together the flour, cocoa powder, baking powder, and salt in a bowl.
3. In a separate bowl, whisk the sugar and oil until smooth.
4. In another bowl, whisk together the eggs, buttermilk, and vanilla extract. Stir into the sugar mixture.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.
6. Slowly pour in the hot coffee or water and whisk until the batter is smooth and thin.
7. Divide the batter evenly between the two pans and bake for 24-28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool cakes in their pans for 10-20 minutes before transferring them to a wire rack.

Making the Nutella Buttercream:

1. In a heatproof mixing bowl, whisk together egg whites and sugar.
2. Place the bowl over a saucepan with simmering water (double boiler method) and heat, whisking occasionally, until the mixture reaches 160°F (71°C).
3. Transfer the bowl to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form and the bowl is cool to the touch (about 8 minutes).
4. Switch to the paddle attachment and mix on low speed. Add the softened butter gradually.
5. Once fully incorporated, increase speed to medium-high and beat until smooth and fluffy (5 minutes).
6. Add the Nutella and cocoa powder, mixing on low until fully combined, then increase speed for a final whip until silky.

Making the Chocolate Glaze:

1. In a small saucepan, heat the chocolate, heavy cream, and corn syrup over medium-low heat until melted.
2. Stir until smooth and add a pinch of salt. Let cool slightly before using.

Assembling the Cake

Layering the Cake:

1. Once all cake layers (including the brownie) have cooled, carefully slice each in half to create 6 layers total.
2. Place the first chocolate cake layer on a cake board or serving plate. Pipe a ring of Nutella buttercream around the edge and fill the center with 3-4 tbsp raspberry jam.
3. Add the second chocolate cake layer, spread a generous amount of Nutella buttercream, and smooth it out.
4. Place a brownie layer on top, repeating the buttercream and raspberry filling process.
5. Add the second brownie layer, followed by more buttercream.
6. Repeat the layering process with the remaining chocolate cake layers, alternating with raspberry jam and buttercream.
7. Crumb coat the cake with a thin layer of buttercream and chill for 15 minutes.

Final Decoration:

1. Frost the entire cake with a smooth layer of Nutella buttercream. Chill for 10 minutes.
2. Using a spoon or squeeze bottle, drip the chocolate glaze around the edges.
3. Pipe decorative buttercream swirls around the top using a star tip and place a fresh raspberry on each swirl.
4. Place your choice of Ready-to-Use Sugar Flower Cake Toppers

Serving & Storage

• Store the cake at room temperature for up to 24 hours (if the environment isn’t too warm).
• Refrigerate leftovers in an airtight container for up to 4 days.
• Before slicing, chill the cake slightly for cleaner cuts. Use a sharp knife and apply gentle pressure to cut through the brownie layers without squishing the cake.