If you love the combination of chocolate and hazelnuts, this Nutella Hazelnut Roll Cake is the kind of dessert that deserves a permanent place in your recipe collection.

A light and tender chocolate sponge is rolled around a luscious Nutella cream filling, then finished with toasted chopped hazelnuts and a drizzle of warm chocolate spread. The result is soft, creamy, nutty, and wonderfully indulgent without being difficult to make.

It looks impressive enough for birthdays, holidays, afternoon tea, or a special dinner, but the preparation is surprisingly straightforward.

Why You’ll Love This Nutella Roll Cake

Soft, tender chocolate sponge
Rich Nutella-flavored cream filling
Toasted hazelnuts add delicious crunch
Beautiful presentation without complicated decorating
Perfect for chocolate lovers
Can be prepared ahead of time
Wonderful for parties and celebrations

Ingredients

For the Chocolate Sponge

4 large eggs, room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons milk
2 tablespoons vegetable oil

For the Nutella Filling

1 cup heavy whipping cream, cold
½ cup Nutella or chocolate-hazelnut spread
2 tablespoons powdered sugar
½ teaspoon vanilla extract
¼ cup finely chopped toasted hazelnuts

For the Topping

⅓ cup Nutella
1–2 tablespoons warm heavy cream or milk
½ cup chopped toasted hazelnuts
Optional powdered sugar for dusting
Optional chocolate curls or shavings

How to Make Nutella Hazelnut Roll Cake

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C).

Line a 10 x 15-inch jelly-roll pan with parchment paper. Lightly grease the parchment and make sure it fits flat against the bottom of the pan.

A properly prepared pan makes removing and rolling the sponge much easier.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together:

Flour
Cocoa powder
Baking powder
Salt

Set aside.

Sifting the flour and cocoa together helps prevent lumps and keeps the sponge light.

Step 3: Beat the Eggs and Sugar

Place the eggs and sugar in a large mixing bowl.

Using an electric mixer, beat on medium-high speed for about 5–7 minutes, or until the mixture becomes pale, thick, and noticeably increased in volume.

Add the vanilla and mix briefly.

This step is important because the whipped eggs provide much of the cake’s light structure.

Step 4: Add the Dry Ingredients

Gently sift the dry ingredients over the whipped egg mixture.

Fold carefully with a spatula until just combined.

Avoid overmixing because excessive stirring can deflate the eggs and make the cake dense.

Step 5: Add Milk and Oil

Mix the milk and vegetable oil together.

Take a small amount of the batter and stir it into the milk-and-oil mixture. Then gently fold that mixture back into the main batter.

This helps distribute the liquids without unnecessarily deflating the sponge.

Step 6: Bake the Sponge

Pour the batter into the prepared pan and spread it evenly into the corners.

Bake for approximately 10–13 minutes.

The cake should spring back lightly when touched in the center.

Don’t overbake it. A dry sponge is much more likely to crack when rolled.

Step 7: Roll the Cake While Warm

While the cake is baking, place a clean kitchen towel on your work surface and dust it lightly with powdered sugar or cocoa powder.

As soon as the cake comes out of the oven, carefully loosen the edges.

Turn the cake onto the prepared towel and gently remove the parchment paper.

Starting from one short end, roll the warm cake and towel together into a log.

Allow it to cool completely while rolled.

This creates “memory” in the sponge and makes it easier to roll later without cracking.

Make the Nutella Cream Filling

While the cake cools, prepare the filling.

Place the cold heavy cream, powdered sugar, and vanilla in a mixing bowl.

Whip until soft peaks begin to form.

Add the Nutella and continue mixing just until the filling becomes thick enough to spread.

Be careful not to overwhip the cream.

Fold in the finely chopped toasted hazelnuts.

The finished filling should be creamy, thick, and spreadable.

Assemble the Roll Cake

Once the cake is completely cool, carefully unroll it.

Don’t worry if it doesn’t lie perfectly flat. It should still retain some of its rolled shape.

Spread the Nutella cream evenly across the cake, leaving approximately ½ inch around the edges.

If the filling is spread all the way to the edge, it may squeeze out when the cake is rolled.

Gently roll the cake back up, this time without the towel.

Place it seam-side down on a serving platter.

Prepare the Nutella Topping

Place the Nutella in a small bowl.

Warm it gently until it becomes slightly more fluid.

If necessary, stir in 1–2 tablespoons of warm heavy cream or milk to create a smooth drizzle.

Don’t make it too hot.

Drizzle the Nutella over the top of the roll cake.

Immediately sprinkle with chopped toasted hazelnuts.

For an elegant finish, add a light dusting of powdered sugar or a few chocolate shavings.

Chill Before Serving

Refrigerate the finished cake for at least 1 hour before slicing.

This allows the filling to firm up and makes the cake easier to cut cleanly.

For the neatest slices, use a sharp knife and wipe the blade clean between cuts.

How to Toast Hazelnuts

Toasting the hazelnuts makes a noticeable difference in flavor.

Spread chopped hazelnuts on a baking sheet and toast at 350°F (175°C) for about 6–8 minutes, stirring once halfway through.

Watch them carefully because nuts can burn quickly.

Allow them to cool completely before adding them to the filling or topping.

Tips for a Perfect Roll Cake

Don’t Overbake

The sponge should remain soft and flexible. Even a few extra minutes in the oven can make it more prone to cracking.

Beat the Eggs Properly

The eggs should become pale, thick, and fluffy. This gives the sponge enough structure without requiring a heavy cake batter.

Fold Gently

Use a spatula and fold rather than vigorously stirring.

Roll While Warm

Rolling the sponge while warm helps train it into the correct shape.

Cool Completely Before Filling

If the cake is still warm when you add the cream, the filling can melt and become difficult to handle.

Don’t Overfill

A generous layer of filling is delicious, but too much can make the cake difficult to roll and cause the filling to squeeze out.

Chill Before Cutting

A short refrigeration period gives you cleaner slices and a more stable filling.

Easy Variations

Chocolate Hazelnut Crunch

Add finely chopped roasted hazelnuts and a handful of mini chocolate chips to the filling.

Strawberry Nutella Roll

Spread a thin layer of strawberry jam over the sponge before adding the Nutella cream.

Add finely chopped fresh strawberries for a fruity twist.

Banana Nutella Roll

Add thinly sliced bananas over the Nutella filling before rolling.

Extra Chocolate

Add a layer of chocolate ganache over the finished cake instead of the simple Nutella drizzle.

White Chocolate Hazelnut

Drizzle melted white chocolate over the finished roll and sprinkle with toasted hazelnuts.

Mocha Hazelnut

Add 1 teaspoon of instant espresso powder to the cocoa mixture for a subtle coffee flavor.

Make-Ahead Instructions

This cake is actually easier to handle when prepared ahead of time.

You can assemble the roll and refrigerate it several hours before serving.

For the best texture, prepare it the day before and add the final Nutella drizzle and hazelnuts shortly before serving.

How to Store

Store the finished cake covered in the refrigerator.

Because the filling contains whipped cream, keep the cake refrigerated and avoid leaving it at room temperature for extended periods.

It is best enjoyed within 3 days.

Can You Freeze It?

Yes.

For best results, freeze the assembled cake before adding the final Nutella drizzle and decorative toppings.

Wrap it tightly in plastic wrap followed by foil and freeze for up to 1 month.

Thaw overnight in the refrigerator, then decorate before serving.

Frequently Asked Questions

Why did my cake crack?

The most common causes are overbaking, rolling the cake after it has cooled flat, or using a sponge that is too dry.

Rolling the cake while warm helps considerably.

Can I use homemade chocolate-hazelnut spread?

Yes. Homemade chocolate-hazelnut spread can work beautifully as long as it has a smooth, spreadable consistency.

Can I make the cake without hazelnuts?

Absolutely. Simply leave them out of the filling and topping for a smooth chocolate-hazelnut-free version.

Can I use a different filling?

Yes. Try vanilla whipped cream, chocolate whipped cream, mascarpone cream, cream cheese frosting, or even a thin layer of chocolate ganache.

How far ahead can I make this?

You can assemble the cake several hours or even the day before serving. Keep it refrigerated.

Recipe at a Glance

Prep Time: 25 minutes
Bake Time: 10–13 minutes
Chill Time: 1 hour
Total Time: About 1 hour 40 minutes
Servings: 8–10 slices
Difficulty: Intermediate
Method: Oven-baked roll cake

Final Thoughts

This Nutella Hazelnut Roll Cake combines everything that makes a chocolate dessert irresistible: a soft sponge, creamy chocolate-hazelnut filling, toasted nuts, and an extra Nutella finish.

The key to success is treating the sponge gently. Beat the eggs well, avoid overmixing, don’t overbake, and roll the cake while it’s still warm. Once you’ve mastered those simple steps, you’ll have a beautiful dessert that looks far more complicated than it really is.

Serve chilled with coffee, tea, or a scoop of vanilla ice cream for an extra-special dessert.

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