Nutella Strawberry Chocolate Cake

It’s officially been 8 weeks into newly minted mommyhood!

Now that I’m starting to get more mobile & settling in better with the newborn, I figured a celebration was in order. What better way to do so, than with chocolate? I know… chocolate AND Nutella. And throw in strawberry. And whipped cream for good measure. Oh my gosh, let me tell you, this cake – making it, assembling it, photographing it and most importantly – devouring it fired up the MoJyo engines faster than any metaphor my sleep deprived new mommy mind can conjure.

Oh Nutella, you make all the exhaustion just disappear! I feel I need to write an ode to your greatness as a separate blog post. Meanwhile, here’s actual footage of me eating this cake:


Here’s why this cake is terrific: it’s perfect for the choco & Nutella lover, and an awesome alternative to strawberry shortcake. It’s dense, rich & ooohh so satisfying. Also, this is a recipe from the amazing food blogger & now Food Network star, Ree Drummond, aka, The Pioneer Woman. Did I mention it’s ridiculously pretty?!? I mean look at them tiers….

Both a visual & taste bud treat, this is one Nutella-riffic cake that hits the spot. If you make this recipe, I’d love to see your pictures! Tag us on Instagram with #findmymojyo with your creations.


Nutella Strawberry Chocolate Cake

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 8-12 gigantor slices & soul-satisfaction that only Nutella can bring


  • 2 sticks Butter
  • 4 Tablespoons (heaping) Cocoa Powder
  • 1 cup Boiling Water
  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Buttermilk
  • 2 whole Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • 1-1/2 cup Nutella
  • 1-2 pints Strawberries, Hulled And Sliced
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla
  • 2 cups Heavy Cream
  • 1/2 cup Powdered Sugar


  1. Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray. Alternatively spread butter to coat the paper.
  2. In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.
  3. In a medium mixing bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.
  4. In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.
  5. Pour the batter into the pans and bake them for 18-20 minute, until they've set. Remove from the pans and set aside to cool completely.
  6. Prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice with a strainer.
  7. Whip the cream with the powdered sugar. Or alternatively, you can use store bought whipped cream. I did find the fresh whipped cream tasted better, but takes longer to prep & assemble.
  8. To assemble, flip one cake layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half the strawberries Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!
  9. Don't assemble more than an hour before serving - or else the strawberries & whipped cream will make the cake soggy!


Vegetarian; Adopted from The Pioneer Woman

Also published on Medium.

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