Featuring super easy banana cake layers and super creamy Nutella buttercream, this banana Nutella cake is one delicious dessert!
It’s been awhile since I posted anything with Nutella and for that I apologize. It’s just that every time I buy Nutella I end up eating it before I can actually bake it into anything. . .#truelife
Fortunately for all of us though, I was able to resist my most recent jar long enough to whip up this banana Nutella cake.
Soft (and super easy) banana cake layers slathered in Nutella buttercream—who could possibly resist a slice or two (or five?Why you’ll love this banana Nutella cake:
- You don’t need a stand mixer to make it!
- The base of the cake layers is a box mix so it’s really easy
- It freezes well so you can always have cake on hand!
What is Nutella?
In case you’re unfamiliar, let me tell you: it’s chocolate hazelnut spread, similar to peanut butter. And it’s AMAZING.
There are plenty of generic brands of Nutella out there and you can totally swap in one of those for the regular Nutella this recipe calls for. It’s all basically the same stuff.
How to Make Banana Nutella Cake
- Combine yellow cake mix and a few other ingredients in a mixing bowl
- Beat until smooth
- Add mashed banana
- Beat again to incorporate
Then divide the batter between two 8-inch cake pans and bake for about 45 minutes. Cool completely before frosting your cake—if your cake layers are still hot your frosting will melt and you don’t want that!
Note: be sure your cake pans are at least 2 inches tall because the cake layers rise quite a bit.
How to Make Nutella Buttercream
- Beat room temperature butter until smooth
- Beat in Nutella
- Beat in powdered sugar, cocoa powder, milk, and salt
In the recipe I say to add a little Frangelico, which is a hazelnut liqueur. That’s totally optional; you can add vanilla instead. I just happen to have a bottle of it and like the additional kick of hazelnut.
How to Assemble Your Cake
- Set one cake layer on a cake stand or a cardboard cake circle
- Spread a thick layer of Nutella frosting over the cake
- Top with the second cake layer and frost the cake
And that’s it! Then you’re ready to slice and serve!
How to store your banana Nutella cake
You can store the uneaten cake (covered) at room temp for a couple of days.
You can also freeze uneaten cake! Slice your cake, set the slices on a baking sheet, and freeze for about half an hour to set the frosting.
Then you can wrap the slices tightly in plastic wrap/freezer paper/whatever is your preferred wrapping for frozen goods. The cake will last that way for about 3 months.
You can substitute white cake mix for yellow if that’s what you have; just keep in mind that the color will be different than mine.
If you want an extra little kick of Nutella, you can spread a layer of Nutella under the buttercream in between the cake layers. (I totally recommend this.)
I pressed some chocolate jimmies into the sides of my cake, just around the bottom to dress it up a bit. Chopped hazelnuts would be a fun garnish too!
I used this open star tip to decorate the top of the cake.
Did you make this banana Nutella cake? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Insta too! Tag @theitsybitsykitchen so I can see your beautiful creations!
- 1 (15.25-ouncbox yellow cake mix*
- 3/4 cup whole milk
- 1/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (3.4-ouncbox instant vanilla pudding
- 3 large very ripe bananas about 9 to 10 ounces peeled banana, mashed
- 3/4 cup unsalted butter at room temperature
- 1/2 cup Nutella
- 1 tablespoon Frangelico OR 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 to 4 cups powdered sugar
- 1/4 cup cocoa powder
- 3 to 6 tablespoons whole milk or heavy cream
Preheat the oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray, line the bottoms of the pan with parchment, and set pans aside.
Combine the cake mix, milk, oil, eggs, baking soda, salt, and pudding mix in a large mixing bowl. Beat with an electric mixer set to medium until well combined, about 2 to 3 minutes.
Scrape down the sides and bottom of the bowl, then add the mashed banana and beat again to combine.
Divide the batter evenly between the prepared cake pans and bake 42 to 48 minutes, until a toothpick inserted into the center of the cake layers comes out clean.
Cool cake layers in the pans for 20 minutes, then carefully invert onto a wire rack to cool completely before frosting.
Beat butter on medium speed until light and fluffy. Add the Nutella, Frangelico (or vanilla), and salt and beat for 30 seconds more. Scrape down the sides and bottom of the bowl.
Add 3 1/2 cups of powdered sugar, the cocoa powder, and 3 tablespoons of milk and mix on low just to combine.
Scrape down the sides and bottom of the bowl and mix on medium until frosting is smooth. Adjust to desired consistency by adding milk if too thick or more powdered sugar if too thin.
Set 1 cooled cake layer on a cake stand or cardboard cake circle and spread frosting over the top. Top with the second cake layer, then frost with the remaining frosting. Serve.
Uneaten cake can be stored loosely covered at room temperature for up to 2 days or in the freezer (tightly wrappefor up to 3 months.
- *I used Betty Crocker
- Be sure your cake pans are at least 2 inches tall because the cake rises quite a bit.
- For a little extra Nutella flavor, spread plain Nutella between the cake layers under the buttercream.