Nutella Matcha Cake – Recipe

Happy World Nutella Day!

Nutella recipes are great and all, but you know the best way to eat Nutella? Neat. Instead of baking it into something, I just used it plain in all its glory to sandwich a fluffy matcha genoise cake.

Making a simple homemade-style cake also gives me a little chance to rest this weekend – I've been a little under the weather this week, so I figured after the showstopping orange mousse cakes I made for Chinese New Year I deserve a little break. Cake still happened in my break, but it was a break by comparison.

Ready? Let's go.

Ingredients for Genoise Sponge

4 eggs
135g caster sugar
100g self-raising flour
1 tbsp matcha
20g unsalted butter, melted
Pinch of salt

For Mock Matcha Syrup

2 tsp matcha
150ml hot water
1 tbsp water

For Filling and Topping:

300ml double cream
1 tbsp caster sugar
1 tbsp matcha
1 tsp vanilla
Jar of Nutella
10 Ferrero Rocher, sprayed with edible gold (optional)


1. Preheat the oven to 180°C and grease and line the bottom of 3 x 8" round baking pans with baking parchment.

2. With an electric whisk, whip the eggs and caster sugar in a large heatproof bowl over a pan of simmering water until thick, pale and fluffy. Remove from the heat and continue to whisk until cooled.

3. Sift in the matcha and flour, and fold in along with the salt and melted butter. Divide between the three pans and bake for 15 minutes, or until springy to the touch. Leave to cool completely.

4. Whisk the matcha syrup ingredients together in a small bowl, and whisk the double cream with the matcha, sugar and vanilla in a larger bowl until spreadable. Assemble the layers of cake: brush each layer with syrup, spread with Nutella and then matcha cream, then repeat. Finish with the top with cream, drizzling a little melted Nutella over the top instead of spreading on a third layer.

5. Decorate with Ferrero Rocher, pop in the fridge to set for at least 30 minutes and serve.

Enjoy, and have fun!


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