Nutella Banana Layer Cake

Overhead photo of a layer cake decorated with bananas & nutella swirls on a pink backdrop

Banana Nutella Layer Cake Recipe

It was Nick’s birthday last week which means Banana Nutella Layer Cake in our house! I have been making him the same birthday cake every year since we got together – 9 cakes so far! 😊 The layers consist of 2 fudge-y chocolate cakes which are then filled with sliced bananas & Nutella. Finally, it's iced with Nutella Swirl Frosting. It’s A LOT, I know, but hey, your birthday only happens once a year so go big or go home! :D

Happy baking & don’t forget to tag @nickxfritz_munich in your snaps because we love seeing your creations!

Quantity: 1 layer cake – serves 12-14


  • 310g / 1 ¼ c butter
  • 65g / ¾ c cocoa powder
  • 4 eggs
  • Pinch of sea salt
  • 1 TL / 1 tsp vanilla
  • 300g / 2 c sugar
  • 128g / 1 c flour
  • 350ml / 1 ½ c whipping cream
  • 2-3 bananas, sliced for the filling & garnish
  • Nutella for the filling & frosting


  1. Grease 2 circular springform pans & set aside
  2. Preheat the oven to 175°C / 350°F
  3. Melt the butter in a double boiler or the microwave, remove from heat & add the cocoa. Stir until the cocoa is well blended & set aside to cool
  4. Beat the eggs until frothy, add the salt & vanilla. Gradually add the sugar while still stirring the eggs. Once the sugar is incorporated, add the cooled chocolate mixture & blend thoroughly
  5. Fold in the flour until just incorporated
  6. Pour the batter into your prepared springform pans & bake for 20-25 minutes. Be careful not to overcook, the inside should remain gooey!
  7. Once cooked, remove from the oven & set aside to cool. To prevent the cake from sticking in the springform pan, gently run a thin knife along the edge of the cake to loosen the edges 
  8. While the cake is cooking & cooling, prepare the Nutella Swirl Frosting. Whip the whipping cream on high until stiff peaks form in the cream & then a few seconds past this! Remove the whipped cream from the mixer, using a rubber spatula, gently fold in 3 EL / 3 tbsp of Nutella (more or less as you prefer!) into the whipped cream. To make sure your whipped cream retains its stiffness, do not stir it – gently folding it will also give you the “swirl” effect.
  • Pro tip: slightly “over mixing” the whipped cream to start will give you a better end texture after folding in the Nutella! This is because stirring the whipped cream causes it to lose air, or “deflate”, more quickly.
  • Once the cake has cooled, it is time to assemble! The easiest way to remove the cake layers from the springform is to invert a plate over the springform & then, holding the springfrom tightly to the plate, gently flip the plate over & lift the springform off. Remove both cake layers this way
  • Starting with the bottom layer, spread a thick layer of Nutella on the cake & cover the Nutella with sliced bananas.
    • Pro tip: add a dollop or two additional of Nutella on top of the bananas to give the top layer something to stick to
  • Gently put the second layer on the top of the bottom one & cover the whole cake with the Nutella Swirl Icing
  • Decorate with bananas & additional Nutella. Enjoy!
    • Storage notes: the cake can be made & frosted up to 1 day ahead of time & stored in the refrigerator. Alternatively, the cake layers can be made in advance & stored up to 2 weeks in an airtight container in the freezer.

      Happy Baking!

      Post a pic and tag us @nickxfritz_munich with your version!

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