Just imagine sinking your fork into the most luxurious, chocolate-hazelnut creation you’ve ever tasted. If you’re obsessed with Ferrero Rocher’s irresistible combination of creamy chocolate, crunchy hazelnuts, and crispy wafer, you’re in for a treat. We’ve gathered 18 decadent cake recipes that transform those beloved golden-wrapped candies into spectacular desserts you’ll want to make again and again. Get ready to satisfy your sweet tooth!
Ferrero Rocher Chocolate Hazelnut Cake
Wandering through the kitchen this afternoon, I found myself craving something deeply comforting, something that would fill the house with the warm scent of chocolate and toasted nuts. This Ferrero Rocher chocolate hazelnut cake came to mind, a dessert that feels like wrapping yourself in a soft blanket on a crisp autumn day. It’s surprisingly simple to make, yet each bite delivers that nostalgic, luxurious flavor we all love.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– ¾ cup unsweetened cocoa powder (use high-quality for richer flavor)
– 1 ½ cups granulated sugar (or substitute with coconut sugar for a deeper note)
– 1 tsp baking soda
– ½ tsp salt (fine sea salt works well)
– ¾ cup vegetable oil (or any neutral oil like canola)
– 2 large eggs, room temperature (for easier mixing)
– 1 cup buttermilk, room temperature (shaken well before using)
– 2 tsp vanilla extract
– ¾ cup hot water (just off the boil)
– 1 cup chopped toasted hazelnuts (skin removed for smoother texture)
– ½ cup chopped Ferrero Rocher chocolates (reserve a few for garnish)
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan, then line the bottom with parchment paper to prevent sticking.
2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until no streaks remain, about 1 minute.
3. Pour in the vegetable oil, eggs, buttermilk, and vanilla extract, then mix on medium speed just until combined, scraping the bowl once to ensure no dry pockets remain.
4. Carefully stream in the hot water while mixing on low speed; the batter will be thin, but this helps create a moist crumb.
5. Gently fold in the chopped toasted hazelnuts and Ferrero Rocher chocolates with a spatula until evenly distributed, being careful not to overmix.
6. Pour the batter into the prepared pan and tap it lightly on the counter to release any large air bubbles.
7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter).
8. Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert it onto the rack to cool completely.
9. Garnish the top with reserved chopped Ferrero Rocher chocolates just before serving for an extra crunch.
Nothing compares to the way this cake melts on the tongue, with its tender crumb giving way to bursts of hazelnut and creamy chocolate. For a playful twist, serve slightly warm with a scoop of vanilla bean ice cream, letting it pool into the cracks for a truly indulgent experience.
Ferrero Rocher Layer Cake with Nutella Frosting
Frosted windowpanes catch the afternoon light as I remember the first time this cake came together in my kitchen, a quiet celebration of chocolate and hazelnut that felt like wrapping myself in a warm blanket. Forgivingly simple yet deeply luxurious, this layered creation holds space for both careful precision and gentle improvisation, much like those slow Sunday afternoons when time seems to stretch and soften around the edges. There’s something profoundly comforting about building layer upon layer of flavor and texture, each component whispering of childhood treats grown elegant and thoughtful.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 2 large eggs, room temperature
– 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
– ½ cup vegetable oil (or any neutral oil)
– 2 tsp vanilla extract
– 1 cup hot coffee (enhances chocolate flavor)
– 1 ½ cups Nutella
– 1 cup heavy cream, chilled
– 12 Ferrero Rocher chocolates, halved
– ½ cup chopped toasted hazelnuts
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until no streaks remain.
3. In a separate bowl, beat eggs, buttermilk, oil, and vanilla extract on medium speed for 2 minutes until fully combined and slightly frothy.
4. Pour the wet ingredients into the dry ingredients and mix on low speed just until incorporated, about 30 seconds.
5. Carefully stream in the hot coffee while mixing on low, scraping the bowl’s sides to ensure no pockets of dry ingredients remain.
6. Divide the batter evenly between the prepared pans, using a kitchen scale for precision if available.
7. Bake for 28–32 minutes until a toothpick inserted into the center comes out clean and the cakes spring back lightly when touched.
8. Cool the cakes in their pans on a wire rack for 15 minutes before inverting them onto the rack to cool completely.
9. Whip the chilled heavy cream to stiff peaks in a chilled bowl, which helps it hold its structure when folded into the Nutella.
10. Gently fold the whipped cream into the Nutella in three additions until no white streaks remain, being careful not to deflate the mixture.
11. Place one cooled cake layer on a serving plate and spread ¾ cup of the Nutella frosting evenly over the top with an offset spatula.
12. Arrange half of the halved Ferrero Rocher chocolates and ¼ cup of the chopped toasted hazelnuts over the frosting.
13. Carefully set the second cake layer on top and apply a thin crumb coat of frosting to seal in any loose crumbs.
14. Refrigerate the cake for 20 minutes to set the crumb coat, which makes the final frosting application smoother.
15. Frost the entire cake with the remaining Nutella frosting, creating soft swirls or smooth sides as preferred.
16. Decorate the top with the remaining halved Ferrero Rocher chocolates and toasted hazelnuts, pressing them gently into the frosting.
17. Chill the assembled cake for at least 1 hour before slicing to allow the flavors to meld and the layers to firm up.
Now the cake waits in the chill of the refrigerator, its layers settling into one another like whispered secrets. Each slice reveals a mosaic of creamy frosting, tender crumb, and the satisfying crunch of hazelnuts, while the Ferrero Rocher halves melt slightly into the frosting, creating pockets of molten gold. Serve it slightly chilled with a drizzle of warm Nutella or alongside a tiny cup of espresso, letting the bitter notes cut through the sweetness like afternoon shadows lengthening across the floor.
Ferrero Rocher Cheesecake with Golden Crust
Maybe it’s the golden hour light filtering through my kitchen window, but today feels meant for something decadent, something that holds both childhood wonder and grown-up elegance in every bite. This cheesecake, with its hazelnut whispers and creamy depths, is that quiet indulgence, the kind you slice slowly, savoring each moment as much as the flavor.
Ingredients
– 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed finely)
– ⅓ cup granulated sugar
– 6 tbsp unsalted butter, melted (cooled slightly to prevent sogginess)
– 24 oz cream cheese, softened to room temperature for smooth blending
– ¾ cup granulated sugar
– 3 large eggs, at room temperature to prevent curdling
– 1 cup heavy cream
– 1 tsp pure vanilla extract
– 12 Ferrero Rocher chocolates, roughly chopped (reserve 3 whole for garnish)
– ½ cup chopped toasted hazelnuts (for crust and topping; toast lightly for deeper flavor)
Instructions
1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and ¼ cup of the chopped toasted hazelnuts.
3. Pour the melted butter over the crumb mixture and stir until it resembles wet sand and holds together when pressed.
4. Press the crust mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it.
5. Bake the crust for 10 minutes at 325°F, then remove and let it cool completely on a wire rack. (Tip: A cooled crust helps prevent a soggy bottom.)
6. In a large mixing bowl, beat the softened cream cheese and ¾ cup sugar on medium-low speed until completely smooth and no lumps remain, about 2-3 minutes.
7. Add the eggs one at a time, beating just until each egg is fully incorporated before adding the next, and scraping down the bowl sides as needed.
8. Pour in the heavy cream and vanilla extract, then mix on low speed until the batter is homogenous and silky, about 1 minute. (Tip: Avoid overmixing after adding eggs to keep the texture light.)
9. Gently fold in the roughly chopped Ferrero Rocher chocolates using a spatula, ensuring they’re evenly distributed.
10. Pour the cheesecake filling over the cooled crust and spread it evenly with an offset spatula.
11. Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
12. Bake at 325°F for 55-65 minutes, until the edges are set but the center still has a slight jiggle when gently shaken. (Tip: The water bath ensures gentle, even cooking and prevents cracks.)
13. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent drastic temperature changes.
14. Remove the cheesecake from the oven and water bath, then run a thin knife around the edges to loosen it from the pan.
15. Refrigerate the cheesecake, uncovered, for at least 6 hours or preferably overnight to fully set.
16. Before serving, garnish the top with the remaining chopped toasted hazelnuts and whole Ferrero Rocher chocolates.
A slice reveals a velvety, dense creaminess that melts around the crunchy chocolate-hazelnut surprises, each bite a contrast of smooth and crisp. For a playful twist, crumble extra Ferrero Rocher over individual servings or drizzle with warm Nutella, letting the flavors deepen like a cherished memory revisited.
Ferrero Rocher Mug Cake in Minutes
Sometimes, the craving for something decadent arrives unannounced, demanding immediate satisfaction without the fuss of elaborate baking. Softly, I find myself reaching for a simple mug and a few pantry staples, ready to transform them into a warm, chocolatey escape in mere minutes. This Ferrero Rocher mug cake is that quiet indulgence, a personal celebration that requires little more than a microwave and a moment of patience.
Ingredients
– 4 tablespoons all-purpose flour (spooned and leveled for accuracy)
– 3 tablespoons granulated sugar (or coconut sugar for a deeper flavor)
– 2 tablespoons unsweetened cocoa powder (use Dutch-process for richer color)
– ¼ teaspoon baking powder (ensure it’s fresh for proper rise)
– 3 tablespoons milk (any type, even almond or oat)
– 2 tablespoons vegetable oil (or melted coconut oil for a subtle aroma)
– 1 Ferrero Rocher candy, chopped (unwrap it first to avoid paper bits)
Instructions
1. In a standard 12-ounce microwave-safe mug, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, and baking powder until no lumps remain.
2. Pour in the milk and vegetable oil, then stir vigorously with a fork until the batter is completely smooth and no dry streaks are visible.
3. Gently fold the chopped Ferrero Rocher candy into the batter, distributing the hazelnut and chocolate pieces evenly throughout.
4. Microwave the mug on high power for 60 to 75 seconds, watching for the cake to rise and set—it’s done when the top looks dry and springs back lightly to the touch.
5. Let the mug cake rest for 2 minutes on the counter to allow the center to finish cooking through residual heat, preventing a gooey middle.
6. Enjoy it directly from the mug while warm, using a spoon to dig into the fudgy layers. Each bite reveals pockets of melted Ferrero Rocher, with the hazelnut crunch adding a delightful contrast to the tender cake. For an extra touch, top it with a dollop of whipped cream or a drizzle of melted chocolate, turning this quick treat into a cozy, restaurant-worthy dessert.
Ferrero Rocher Drip Cake with Chocolate Ganache
Carefully, as if handling something precious, I find myself drawn to creating desserts that feel like edible memories. This Ferrero Rocher drip cake holds that quiet magic—a celebration of chocolate and hazelnut that unfolds slowly in the making. Each layer becomes a meditation, a gentle process of building flavors and textures that will eventually melt together in one harmonious bite.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder (use high-quality for deeper flavor)
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 2 large eggs, room temperature
– 1 cup buttermilk, room temperature
– ½ cup vegetable oil (or any neutral oil)
– 2 tsp vanilla extract
– 1 cup hot coffee (enhances chocolate flavor, water works too)
– 1 ½ cups heavy cream
– 12 oz semi-sweet chocolate chips
– 8 Ferrero Rocher chocolates, halved
– ¼ cup chopped hazelnuts
Instructions
1. Preheat your oven to 350°F and prepare three 6-inch cake pans with parchment paper and light greasing.
2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until fully combined.
3. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla extract until smooth and emulsified.
4. Pour wet ingredients into dry ingredients and mix on low speed just until incorporated—do not overmix.
5. Slowly stream in hot coffee while mixing on low speed; the batter will be thin.
6. Divide batter evenly between prepared pans using a kitchen scale for precision.
7. Bake for 25-28 minutes until a toothpick inserted in the center comes out clean.
8. Cool cakes in pans for 15 minutes, then transfer to a wire rack to cool completely.
9. For the ganache, heat heavy cream in a saucepan until it just begins to simmer around the edges.
10. Pour hot cream over chocolate chips in a heatproof bowl and let sit undisturbed for 2 minutes.
11. Whisk ganache gently from the center outward until smooth and glossy.
12. Let ganache cool to 90°F—it should coat the back of a spoon but still be pourable.
13. Stack cooled cake layers with a thin layer of ganache between each.
14. Pour remaining ganache over the top of the cake, allowing it to drip down the sides naturally.
15. Arrange halved Ferrero Rocher chocolates and chopped hazelnuts on top before the ganache sets.
16. Refrigerate cake for 30 minutes to set the ganache completely.
Zigzagging between rich chocolate layers and crunchy hazelnut surprises, this cake offers textural poetry in every slice. The ganache shell gives way to moist crumb, while Ferrero Rocher halves provide intermittent bursts of wafer and nut. Serve it slightly chilled with coffee to highlight the bittersweet notes, or let it warm to room temperature for a softer, more yielding experience.
Ferrero Rocher Cupcakes with Whipped Cream Topping
Every now and then, a recipe comes along that feels like wrapping yourself in a warm blanket on a chilly afternoon. These Ferrero Rocher cupcakes are just that—a gentle indulgence that transforms simple ingredients into something quietly magical. There’s something deeply comforting about the way chocolate and hazelnut mingle, creating little moments of sweetness in an otherwise ordinary day.
Ingredients
– 1 ½ cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk (room temperature for better mixing)
– ½ cup vegetable oil (or any neutral oil)
– 2 large eggs (room temperature)
– 1 tsp vanilla extract
– ½ cup hot coffee (enhances chocolate flavor)
– 12 Ferrero Rocher chocolates
– 2 cups heavy whipping cream (very cold)
– ¼ cup powdered sugar
– 1 tsp vanilla extract
– ½ cup chopped hazelnuts (for garnish)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no streaks remain.
3. Pour buttermilk, oil, eggs, and vanilla into the dry ingredients and mix just until combined—do not overmix.
4. Carefully stir in hot coffee until the batter is smooth and slightly thin.
5. Divide batter evenly among the 12 cupcake liners, filling each about two-thirds full.
6. Bake for 18-22 minutes until a toothpick inserted comes out with just a few moist crumbs.
7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely—this prevents soggy bottoms.
8. Chill a mixing bowl and beaters in the freezer for 10 minutes before making whipped cream.
9. Beat cold heavy cream on medium-high speed until soft peaks form, about 2-3 minutes.
10. Add powdered sugar and vanilla, then continue beating until stiff peaks form—be careful not to over-whip.
11. Pipe or spread whipped cream onto completely cooled cupcakes using a piping bag or offset spatula.
12. Press one Ferrero Rocher into the center of each cupcake’s whipped cream topping.
13. Sprinkle chopped hazelnuts around the edges for crunch and visual appeal.
But the true magic happens when you bite into one—the fluffy chocolate cake gives way to crisp hazelnut and smooth whipped cream. These cupcakes taste even better after chilling for an hour, letting the flavors meld together beautifully. Serve them with a dusting of cocoa powder or alongside a small espresso for an elegant afternoon treat that feels both special and comforting.
Ferrero Rocher Ice Cream Cake
Gently, as autumn leaves begin their slow descent, I find myself craving the kind of dessert that feels like a warm hug on a cool evening. There’s something deeply comforting about combining childhood candy memories with the creamy luxury of ice cream, creating a treat that pauses time. This Ferrero Rocher ice cream cake is that quiet moment of indulgence, where crunch meets cream in perfect harmony.
Ingredients
– 1.5 cups chocolate cookie crumbs (from about 20 Oreos, filling removed)
– 6 tablespoons unsalted butter, melted (plus extra for greasing)
– 1.5 quarts vanilla ice cream, softened (let sit at room temperature for 15 minutes)
– 1 cup chopped Ferrero Rocher chocolates (reserve 6 whole for garnish)
– 1/2 cup chocolate hazelnut spread (warm slightly for easier spreading)
– 1 cup heavy whipping cream, chilled (use cold bowl for better peaks)
– 2 tablespoons powdered sugar (sift to avoid lumps)
Instructions
1. Grease a 9-inch springform pan thoroughly with butter, ensuring all sides are coated.
2. Combine chocolate cookie crumbs and melted butter in a medium bowl until mixture resembles wet sand.
3. Press crumb mixture firmly into the bottom of the prepared pan using the back of a measuring cup.
4. Freeze crust for exactly 30 minutes until firm to the touch.
5. Spread softened vanilla ice cream evenly over the frozen crust, working quickly to prevent melting.
6. Sprinkle chopped Ferrero Rocher pieces evenly over the ice cream layer, gently pressing them in.
7. Warm chocolate hazelnut spread in microwave for 15 seconds until pourable but not hot.
8. Drizzle warmed spread in zigzag pattern across the Ferrero layer, covering about 80% of the surface.
9. Freeze cake for 2 hours until ice cream is completely solid.
10. Whip chilled heavy cream and powdered sugar on medium-high speed until stiff peaks form.
11. Spread whipped cream over frozen cake layer, creating decorative swirls with an offset spatula.
12. Arrange whole Ferrero Rocher chocolates evenly around the top edge as garnish.
13. Freeze completed cake for at least 6 hours or overnight until firm throughout.
14. Run sharp knife under hot water and wipe dry before slicing cake into portions.
Vividly layered and wonderfully textured, each slice reveals the crackle of hazelnut wafers against smooth ice cream, while the ribbon of chocolate spread melts into creamy pockets. Serve thin slices with espresso for contrast, or let it soften slightly on the counter to better appreciate the melding of temperatures and textures.
Ferrero Rocher Molten Lava Cake
Holding this warm mug of coffee, I find myself thinking about those small, luxurious moments that make ordinary evenings feel special—like the rich, molten surprise hidden within a simple chocolate cake. Sometimes the most comforting desserts are the ones that hold a secret at their center, waiting to be discovered with each gentle spoonful. This Ferrero Rocher version brings that childhood favorite candy into a decadent, gooey cake that feels both nostalgic and wonderfully indulgent.
Ingredients
– 1/2 cup unsalted butter, plus extra for greasing ramekins (or use baking spray for easier release)
– 4 ounces semi-sweet chocolate chips (high-quality chocolate melts more smoothly)
– 2 large eggs, at room temperature (for better emulsion)
– 1/4 cup granulated sugar (adjust slightly if you prefer less sweetness)
– 2 tablespoons all-purpose flour
– 4 whole Ferrero Rocher chocolates, unwrapped (chill them briefly so they hold shape)
– Pinch of salt (to balance the sweetness)
– Butter or cocoa powder for dusting ramekins (prevents sticking and adds flavor)
Instructions
1. Preheat your oven to 425°F and place a baking sheet inside to heat up—this helps the cakes cook evenly from the bottom.
2. Generously grease four 6-ounce ramekins with softened butter, then dust them lightly with cocoa powder, tapping out any excess.
3. In a microwave-safe bowl, melt the 1/2 cup butter and semi-sweet chocolate chips together in 30-second intervals, stirring between each, until completely smooth and glossy.
4. In a separate medium bowl, whisk the eggs and granulated sugar vigorously for about 2–3 minutes until the mixture is pale and slightly thickened.
5. Pour the warm melted chocolate mixture into the egg-sugar mixture, whisking constantly to prevent the eggs from curdling.
6. Sift the all-purpose flour and pinch of salt into the batter, then fold gently with a spatula until just combined—avoid overmixing to keep the texture light.
7. Divide half of the batter evenly among the prepared ramekins.
8. Place one chilled Ferrero Rocher chocolate in the center of each ramekin, pressing it down slightly into the batter.
9. Spoon the remaining batter over each Ferrero Rocher, covering it completely and smoothing the tops.
10. Bake the ramekins on the preheated baking sheet for 12–14 minutes, until the edges are set but the centers still jiggle slightly when shaken.
11. Let the cakes rest for 1 minute out of the oven, then run a knife around the edges to loosen them.
12. Invert each ramekin onto a serving plate, tapping gently if needed to release the cake.
Knowing the crackly top gives way to that rivers of hazelnut-chocolate lava feels like uncovering a hidden treasure. The Ferrero Rocher center stays wonderfully intact, offering a crunchy contrast to the velvety cake—serve it with a dusting of powdered sugar or a scoop of vanilla ice cream that slowly melts into the warm flow.
Ferrero Rocher Bundt Cake with Chocolate Glaze
Remembering how my grandmother’s kitchen always smelled of toasted nuts and melted chocolate, I find myself drawn to recipes that feel like a warm embrace on chilly afternoons. This Ferrero Rocher bundt cake, with its rich hazelnut notes and glossy chocolate finish, is one of those quiet comforts that fills the house with sweetness and nostalgia.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 ½ cups granulated sugar
– ¾ cup unsalted butter, softened (or margarine for dairy-free)
– ¾ cup whole milk (or almond milk as a substitute)
– 3 large eggs, room temperature
– ½ cup cocoa powder, sifted
– 1 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup chopped Ferrero Rocher chocolates (reserve a few whole for garnish)
– ½ cup heavy cream (for glaze)
– 4 oz semi-sweet chocolate chips (for glaze)
Instructions
1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter or non-stick spray, making sure to reach all crevices.
2. In a large bowl, cream the softened butter and sugar together on medium speed for 3–4 minutes until pale and fluffy—this incorporates air for a lighter crumb.
3. Add the eggs one at a time, mixing just until each is fully incorporated to avoid overbeating.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
5. Alternately add the dry ingredients and milk to the butter mixture in three parts, starting and ending with the dry ingredients, and mix on low until the batter is smooth.
6. Gently fold in the chopped Ferrero Rocher chocolates with a spatula, reserving a handful for later use.
7. Pour the batter into the prepared bundt pan and tap it lightly on the counter to release any large air bubbles.
8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
9. Cool the cake in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely—this prevents sticking.
10. For the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate chips in a heatproof bowl.
11. Let the mixture sit for 2 minutes without stirring to allow the chocolate to melt evenly, then whisk until smooth and glossy.
12. Drizzle the warm glaze over the cooled cake and immediately sprinkle with the reserved chopped Ferrero Rocher for decoration.
Finally, this cake emerges with a tender, moist crumb that gives way to crunchy hazelnut pockets, each bite echoing the beloved candy in a softer, more layered form. For a cozy twist, serve slightly warmed with a dollop of whipped cream or alongside a cup of espresso to balance the sweetness.
Ferrero Rocher No-Bake Cake with Crushed Wafers
Wandering through the kitchen this afternoon, I found myself craving something sweet yet effortless—a dessert that would feel like a warm embrace without turning on the oven. Sometimes, the simplest creations bring the deepest comfort, especially when they remind you of childhood treats transformed into something new. This no-bake cake, with its layers of chocolate and crunch, is just that—a gentle pause in a busy day.
Ingredients
– 2 cups crushed vanilla wafers (about 30 wafers, crushed finely for a sturdy base)
– 1/2 cup unsalted butter, melted (use salted for a subtle contrast if preferred)
– 1 cup heavy cream, chilled (for best whipping results)
– 8 oz cream cheese, softened to room temperature (about 15–20 minutes out of the fridge)
– 1/2 cup powdered sugar, sifted (to avoid lumps in the filling)
– 1 tsp vanilla extract (pure extract for richer flavor)
– 12 Ferrero Rocher chocolates, chopped (reserve 3 for garnish)
– 1/4 cup chocolate hazelnut spread (e.g., Nutella, warmed slightly for easier drizzling)
Instructions
1. Combine the crushed vanilla wafers and melted butter in a medium bowl until the mixture resembles wet sand.
2. Press the wafer mixture firmly into the bottom of an 8-inch springform pan to form an even crust, using the back of a spoon to compact it.
3. Whip the chilled heavy cream in a large bowl with an electric mixer on medium-high speed for 2–3 minutes until stiff peaks form.
4. In a separate bowl, beat the softened cream cheese with the sifted powdered sugar and vanilla extract on medium speed for 1–2 minutes until smooth and creamy.
5. Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated, being careful not to deflate the air.
6. Stir in the chopped Ferrero Rocher chocolates by hand, reserving a few pieces for topping later.
7. Spread the filling evenly over the prepared crust in the springform pan, smoothing the top with an offset spatula.
8. Drizzle the warmed chocolate hazelnut spread over the top in a zigzag pattern for a decorative finish.
9. Garnish with the reserved chopped Ferrero Rocher pieces, pressing them lightly into the surface.
10. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set firm to the touch.
Each slice reveals a creamy, dreamy texture that melts with the crunch of wafers and roasted hazelnuts. Enjoy it chilled with a drizzle of extra chocolate spread or paired with a cup of coffee for a cozy treat.
Ferrero Rocher Mousse Cake with Gold Leaf
Zestful moments in the kitchen often arrive unexpectedly, like when the rich aroma of toasted hazelnuts mingles with dark chocolate, creating something that feels both luxurious and deeply comforting. This mousse cake captures that quiet magic, transforming simple ingredients into layers of delicate texture and flavor. There’s something profoundly satisfying about watching gold leaf settle gently atop the silken surface, a final whisper of elegance.
Ingredients
– 1 cup heavy cream, chilled (for best whipping results)
– 8 oz dark chocolate, finely chopped (70% cocoa works beautifully)
– 1/2 cup hazelnuts, toasted and skins removed (for deeper flavor)
– 3 large eggs, separated (at room temperature for easier whipping)
– 1/4 cup granulated sugar (adjust slightly for sweetness preference)
– 1 tsp vanilla extract (pure vanilla recommended)
– 1/2 tsp instant espresso powder (enhances chocolate notes)
– Pinch of salt (balances sweetness)
– 2 sheets gold leaf (edible, handle with dry tools)
Instructions
1. Preheat your oven to 350°F and line an 8-inch springform pan with parchment paper.
2. Pulse toasted hazelnuts in a food processor until they resemble coarse sand, about 15 seconds.
3. Melt dark chocolate in a heatproof bowl over simmering water, stirring until completely smooth and no lumps remain.
4. Whisk egg yolks with half the sugar in a separate bowl until pale and thickened, about 3 minutes.
5. Fold melted chocolate gently into the yolk mixture until fully incorporated.
6. In a clean, dry bowl, whip egg whites with a pinch of salt to soft peaks, about 2 minutes.
7. Gradually add remaining sugar to egg whites while whipping until glossy stiff peaks form.
8. Fold one-third of the egg whites into chocolate mixture to lighten it, then carefully fold in remaining whites.
9. Whip chilled heavy cream with vanilla and espresso powder to medium peaks, about 90 seconds.
10. Fold whipped cream into chocolate mixture until no white streaks remain.
11. Pour batter into prepared pan and smooth the top with an offset spatula.
12. Bake for 25 minutes until the edges are set but center still jiggles slightly.
13. Cool cake completely in pan on a wire rack for 2 hours, then refrigerate for 4 hours minimum.
14. Use tweezers to carefully place gold leaf sheets atop the chilled cake, pressing gently.
Yieldingly soft and airy, the mousse melts on the tongue while toasted hazelnuts provide subtle crunch. Serve chilled slices with espresso for contrast, or garnish with fresh raspberries whose tartness cuts through the richness beautifully.
Ferrero Rocher Poke Cake with Caramel Drizzle
Baking this cake feels like unfolding a cherished memory, each layer revealing another sweet chapter. The rich chocolate and hazelnut notes mingle with caramel in a way that makes the kitchen smell like a warm embrace. Sometimes the simplest desserts become the ones we return to again and again, finding comfort in their familiar sweetness.
Ingredients
– 1 box chocolate cake mix (plus ingredients listed on box: typically 3 eggs, ½ cup vegetable oil, 1 cup water)
– 1 can sweetened condensed milk (14 oz)
– 1 jar caramel sauce (16 oz, divided)
– 2 cups heavy whipping cream
– ¼ cup powdered sugar
– 1 cup chopped Ferrero Rocher chocolates (reserve some for garnish)
– ½ cup toasted hazelnuts, chopped
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan thoroughly.
2. Prepare the chocolate cake batter according to package directions, using the eggs, oil, and water specified.
3. Pour the batter into the prepared pan and bake for 28-32 minutes until a toothpick inserted in the center comes out clean.
4. Remove the cake from the oven and immediately poke holes all over the surface using the handle of a wooden spoon, creating channels for the filling.
5. Slowly pour the entire can of sweetened condensed milk over the warm cake, ensuring it seeps into the holes.
6. Drizzle ¾ cup of caramel sauce evenly across the cake surface, watching it pool in the crevices.
7. Allow the cake to cool completely to room temperature, about 1 hour, so the layers can set properly.
8. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form, about 3-4 minutes.
9. Spread the whipped cream evenly over the cooled cake using an offset spatula.
10. Sprinkle the chopped Ferrero Rocher chocolates and toasted hazelnuts across the whipped cream layer.
11. Drizzle the remaining caramel sauce in zigzag patterns over the finished cake.
12. Refrigerate for at least 2 hours before serving to allow flavors to meld.
Soft crumbs give way to creamy pockets where the sweetened milk has settled, creating a texture that’s both cake and pudding in each bite. The crunch of hazelnuts contrasts beautifully with the smooth chocolate layers, while the caramel drizzle adds just enough saltiness to balance the sweetness. Serve chilled with extra Ferrero Rocher pieces scattered around each slice for an elegant presentation.
Ferrero Rocher Tiramisu Cake with Coffee Soaked Layers
Very quietly, as the afternoon light fades, I find myself thinking about how some desserts feel like a warm embrace—this one, with its gentle coffee whispers and hazelnut secrets, is exactly that. It’s a layered dream, soft and indulgent, meant to be shared slowly, perhaps with a story or two tucked between each spoonful.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– ¾ cup granulated sugar (or coconut sugar for a deeper flavor)
– ½ cup unsalted butter, softened (leave at room temperature for 30 minutes)
– 3 large eggs (bring to room temperature for easier mixing)
– 1 tsp baking powder (check expiration for best rise)
– ¼ tsp salt (fine sea salt blends evenly)
– 1 cup strong brewed coffee, cooled (espresso works well too)
– 8 oz mascarpone cheese (chilled until ready to use)
– 1 cup heavy whipping cream (very cold for stiff peaks)
– ½ cup crushed Ferrero Rocher chocolates (reserve a few whole for garnish)
– 2 tbsp cocoa powder (unsweetened, for dusting)
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans, then line the bottoms with parchment paper.
2. In a large bowl, cream the softened butter and granulated sugar together on medium speed for 3 minutes, until pale and fluffy.
3. Add the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
4. Whisk the all-purpose flour, baking powder, and salt in a separate bowl, then gradually fold into the wet ingredients using a spatula until no streaks remain.
5. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
6. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away slightly from the pans.
7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely—this prevents sogginess.
8. Brush the cooled cake layers generously with the strong brewed coffee, ensuring even saturation without making them wet.
9. In a chilled bowl, whip the heavy whipping cream on high speed for 2–3 minutes until stiff peaks form.
10. Gently fold the mascarpone cheese into the whipped cream in two additions, being careful not to overmix to maintain airiness.
11. Place one coffee-soaked cake layer on a serving plate and spread half of the mascarpone cream over it.
12. Sprinkle half of the crushed Ferrero Rocher chocolates evenly over the cream layer.
13. Top with the second cake layer and repeat with the remaining mascarpone cream and crushed chocolates.
14. Dust the top lightly with cocoa powder using a fine-mesh sieve for an even finish.
15. Chill the assembled cake in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld and the texture to set firmly.
What emerges is a cake that’s both airy and rich, where the coffee-kissed layers melt into the creamy mascarpone, and the crunch of hazelnut chocolates surprises with every bite. Serve it chilled, perhaps with a drizzle of dark chocolate or alongside a quiet cup of tea, letting each slice tell its own delicate story.
Ferrero Rocher Flourless Chocolate Cake
Unwrapping those golden Ferrero Rocher wrappers always feels like opening tiny treasures, and today I found myself wanting to capture that magic in something more substantial than individual candies. There’s something quietly comforting about transforming those familiar flavors into a rich, flourless chocolate cake—a dessert that feels both decadent and deeply personal. Let’s slowly bring this together, allowing each ingredient to tell its part of the story.
Ingredients
– 1 ½ cups Ferrero Rocher chocolates, finely chopped (or use a food processor for ease)
– ¾ cup unsalted butter, cubed (cold butter helps with smooth melting)
– ¾ cup granulated sugar (adjust slightly if you prefer less sweetness)
– 4 large eggs, at room temperature (for better emulsion)
– 1 tsp pure vanilla extract (or almond extract for a nuttier hint)
– ¼ cup unsweetened cocoa powder, sifted (to prevent lumps)
– ½ cup finely chopped hazelnuts, toasted (for extra crunch and aroma)
Instructions
1. Preheat your oven to 325°F and generously grease an 8-inch round cake pan, then line the bottom with parchment paper for easy removal later.
2. Place the finely chopped Ferrero Rocher chocolates and cubed unsalted butter in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally until fully melted and smooth—this double-boiler method prevents scorching.
3. Remove the bowl from heat and whisk in the granulated sugar until it’s completely dissolved and the mixture looks glossy, about 1-2 minutes of steady stirring.
4. Add the room-temperature eggs one at a time, whisking vigorously after each addition until fully incorporated to create a silky base.
5. Stir in the pure vanilla extract and sifted unsweetened cocoa powder, mixing until no dry streaks remain and the batter is uniformly dark and thick.
6. Fold in the finely chopped toasted hazelnuts gently with a spatula, distributing them evenly without overmixing to maintain a tender crumb.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula, then tap the pan lightly on the counter to release any large air bubbles.
8. Bake for 35-40 minutes at 325°F, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs clinging to it—avoid overbaking for a fudgy texture.
9. Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert it onto the rack to cool completely before slicing. Sinking a fork into this cake reveals a dense, fudgy interior that melts with the warmth of roasted hazelnuts and rich chocolate, each bite echoing the nostalgic crunch of Ferrero Rocher. Serve it slightly warmed with a dusting of cocoa powder or alongside a dollop of whipped cream to balance its intensity, letting the layers of flavor unfold slowly like a cherished memory.
Ferrero Rocher Cake Pops with Crunchy Coating
Fragile moments call for gentle indulgences, and today my kitchen fills with the warm aroma of toasted hazelnuts and melted chocolate. Following the familiar rhythm of measuring and mixing feels like a quiet meditation, each step bringing me closer to creating something that holds both crunch and creaminess in perfect balance. Sometimes the simplest transformations yield the most comforting treats.
Ingredients
– 1 box chocolate cake mix (plus required oil, eggs, and water per package directions)
– 1 cup chocolate frosting
– ½ cup finely chopped hazelnuts
– 2 cups chocolate candy melts
– 1 tablespoon vegetable shortening (helps thin coating for smoother dipping)
– 24 lollipop sticks
– ¼ cup crushed wafer cookies (for that signature Ferrero Rocher texture)
Instructions
1. Prepare chocolate cake batter according to package directions, baking in a 9×13-inch pan at 350°F for 25-30 minutes until a toothpick inserted in the center comes out clean.
2. Cool cake completely on a wire rack for 1 hour, then crumble into fine crumbs in a large bowl using your fingers.
3. Mix in 1 cup chocolate frosting until the mixture holds together when pressed, adding an extra tablespoon of frosting if needed for binding.
4. Roll tablespoon-sized portions into 1-inch balls, placing them on a parchment-lined baking sheet.
5. Chill cake balls in the freezer for 15 minutes until firm but not frozen solid to prevent cracking when dipping.
6. Melt chocolate candy melts with 1 tablespoon shortening in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth.
7. Dip the tip of each lollipop stick into the melted chocolate, then insert halfway into a chilled cake ball to create a secure anchor.
8. Working quickly, dip each cake pop into the melted chocolate, rotating gently to coat completely and letting excess drip off.
9. Immediately roll the coated pop in a mixture of chopped hazelnuts and crushed wafer cookies before the chocolate sets.
10. Stand completed cake pops upright in a styrofoam block or cake pop stand, allowing them to set completely at room temperature for 1 hour.
Soft on the inside with a satisfying snap to their shell, these cake pops capture the essence of Ferrero Rocher in playful, handheld form. The toasted hazelnuts provide earthy depth against the sweet chocolate, while the wafer crumbs add subtle texture that surprises with every bite. I love arranging them in a rustic ceramic vase for parties or wrapping individually in gold foil for thoughtful gifts.
Ferrero Rocher Sheet Cake with Hazelnut Sprinkles
Unfolding this recipe feels like rediscovering a cherished memory, the kind that surfaces slowly on quiet afternoons when the kitchen fills with the warm, toasty scent of hazelnuts and melted chocolate, inviting you to linger over each step with gentle intention.
Ingredients
- 1 ½ cups all-purpose flour, spooned and leveled for accuracy
- 1 cup granulated sugar, or substitute with light brown sugar for deeper flavor
- ½ cup unsweetened cocoa powder, sifted to avoid lumps
- 1 tsp baking soda
- ½ tsp salt, fine sea salt preferred
- 1 cup buttermilk, at room temperature for even mixing
- ½ cup vegetable oil, or any neutral oil like canola
- 2 large eggs, lightly beaten before adding
- 1 tsp vanilla extract, pure for best aroma
- 1 cup boiling water, to bloom the cocoa
- 1 cup chopped Ferrero Rocher chocolates, reserve a few for garnish
- ½ cup chocolate hazelnut spread, slightly warmed for easy drizzling
- ¼ cup toasted hazelnuts, crushed for sprinkling
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan, lining it with parchment paper for easy removal.
- Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no streaks remain.
- Pour in the buttermilk, vegetable oil, eggs, and vanilla extract, stirring just until the batter is smooth and combined.
- Carefully stream in the boiling water while mixing continuously; the batter will thin out, which helps create a moist cake.
- Fold in ¾ cup of the chopped Ferrero Rocher chocolates, reserving the rest for later, to distribute pockets of nutty richness.
- Tip: Scrape the bowl’s sides with a spatula to incorporate any dry pockets, ensuring an even texture.
- Pour the batter into the prepared pan, spreading it evenly into the corners with an offset spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Tip: Rotate the pan halfway through baking for uniform browning, as oven hotspots can cause uneven rising.
- Let the cake cool completely in the pan on a wire rack, about 1 hour, to set the structure before frosting.
- Warm the chocolate hazelnut spread in a microwave-safe bowl for 15–20 seconds, stirring until pourable.
- Drizzle the spread evenly over the cooled cake, using a spoon to create swirls or lines.
- Sprinkle the remaining chopped Ferrero Rocher and crushed toasted hazelnuts over the top while the drizzle is still tacky.
- Tip: Toast hazelnuts in a 350°F oven for 8–10 minutes, then rub off the skins in a towel for a deeper, nuttier flavor.
- Allow the drizzle to set for 10–15 minutes before slicing into squares with a sharp knife.
Richly textured with soft crumb and crackly toppings, each slice offers a contrast of creamy filling and crunchy nuts that melts slowly on the tongue. Serve it slightly chilled to highlight the Ferrero Rocher’s crisp shell, or warm a square gently and pair it with a dollop of whipped cream for an indulgent twist on afternoon comfort.
Ferrero Rocher Chiffon Cake with Light Cream
Kindly, as the afternoon light fades, I find myself thinking about how some desserts feel like whispered secrets—this Ferrero Rocher chiffon cake is one of them, with its airy crumb and gentle cream that holds memories of hazelnut and chocolate.
Ingredients
– 1 ½ cups cake flour, sifted (for a lighter texture)
– 1 cup granulated sugar, divided (half for meringue)
– 6 large eggs, separated and at room temperature (helps with volume)
– ½ cup vegetable oil, or any neutral oil
– ½ cup whole milk, warmed slightly (about 100°F)
– 1 tsp vanilla extract
– ½ tsp cream of tartar (stabilizes egg whites)
– ¼ tsp salt
– 1 cup heavy whipping cream, chilled
– 2 tbsp powdered sugar
– 8 Ferrero Rocher chocolates, chopped (for folding and garnish)
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third to prevent over-browning.
2. In a large bowl, whisk egg yolks with half the sugar until pale and thick, about 3 minutes.
3. Slowly drizzle in vegetable oil while whisking continuously to emulsify.
4. Add warm milk and vanilla extract, mixing until fully incorporated.
5. Sift cake flour and salt into the yolk mixture, folding gently with a spatula until no streaks remain; avoid overmixing.
6. In a clean, grease-free bowl, beat egg whites with cream of tartar on medium speed until foamy, about 1 minute.
7. Gradually add the remaining sugar while beating, increasing speed to high until stiff peaks form, about 4-5 minutes.
8. Fold one-third of the meringue into the yolk batter to lighten it, then gently fold in the rest until just combined.
9. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
10. Bake for 50-55 minutes, or until the top springs back when lightly touched and a skewer inserted comes out clean.
11. Invert the pan immediately onto a cooling rack and let it cool completely upside down, about 2 hours, to maintain height.
12. Run a thin knife around the edges and center tube to release the cake carefully.
13. Whip chilled heavy cream with powdered sugar on medium-high speed until medium peaks form, about 3-4 minutes.
14. Fold half of the chopped Ferrero Rocher into the whipped cream gently.
15. Slice the cooled cake horizontally into two even layers using a serrated knife.
16. Spread the cream mixture evenly over the bottom layer, then place the top layer back on.
17. Garnish the top with remaining chopped Ferrero Rocher. On the plate, each slice reveals a cloud-like crumb that melts with the crunch of hazelnut, perfect for quiet evenings with tea or as a humble centerpiece dusted with cocoa.
Ferrero Rocher Tres Leches Cake Soaked in Sweet Milk
Floating through the kitchen this quiet afternoon, I find myself drawn to the alchemy of transforming simple ingredients into something that holds both nostalgia and surprise. This cake carries the warmth of childhood treats elevated through slow, intentional preparation, each step a meditation in patience and care.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar
– 4 large eggs at room temperature (for better volume)
– ½ cup whole milk
– 2 tsp baking powder
– ½ tsp salt
– 1 tsp vanilla extract
– 12 oz evaporated milk
– 14 oz sweetened condensed milk
– ½ cup heavy cream
– 8 Ferrero Rocher chocolates, chopped (reserve 2 for garnish)
– 1 cup whipped cream for topping
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan thoroughly.
2. Whisk together flour, baking powder, and salt in a medium bowl until fully combined.
3. In a separate large bowl, beat eggs and sugar on high speed for 5 minutes until pale and thickened significantly.
4. Reduce mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
5. Slowly pour in milk and vanilla extract, mixing until the batter becomes smooth and uniform.
6. Pour the batter into your prepared pan and bake for 25-30 minutes until the top springs back when lightly touched.
7. Cool the cake in the pan on a wire rack for 15 minutes until warm but not hot.
8. Using a skewer, poke holes all over the cake surface, spacing them about 1 inch apart.
9. In a separate bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream until completely blended.
10. Slowly pour the milk mixture over the entire cake surface, ensuring it seeps into all the holes.
11. Sprinkle chopped Ferrero Rocher evenly across the soaked cake.
12. Refrigerate the cake for at least 4 hours, though overnight develops deeper flavor.
13. Spread whipped cream over the chilled cake using an offset spatula for smooth coverage.
14. Garnish with remaining chopped Ferrero Rocher before serving.
Remembering how the cake yields to the fork, releasing its sweet milk essence with each bite, creates anticipation for the hidden chocolate surprises within. The crushed hazelnuts from the Ferrero Rocher provide delightful texture contrasts against the cloud-soft crumb, making this dessert particularly lovely when served alongside strong coffee that cuts through the sweetness.
Summary
From elegant celebrations to cozy family gatherings, these Ferrero Rocher cake recipes offer something spectacular for every occasion. We hope you found inspiration to create your own chocolate masterpiece! Don’t forget to share which recipe caught your eye in the comments below and pin your favorites to Pinterest for later. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
