Sheet Chocolate Cake with Nutella Filling

 Sheet Chocolate Cake with Nutella Filling, chocolate ganache glaze and whipped cream, the ultimate dessert. Rich, chocolaty, heaven. That’s what a proper dessert looks and tastes like. 

3 slices of chocolate cake with nutella filling on a white plate with purple flowers in the background

This is the famous Romanian “Amandina”, which has the plural form “Amandine”, and it’s so loved over there, many of use identifying it with the dessert of our childhood.

It is the kind of dessert that takes you back in time whenever you have a bite, and so delicious, you can’t stop eating it. Truly scrumptious!

While the original recipe for amandine might not contain nutella, l think it adds to the deliciousness, so the more the better. As you might have noticed lately, I love chocolate too. Too much!!!

Just a few days ago I had these amazing strawberries with chocolate sauce, l have the perfect recipe: How to make the best chocolate dipping sauce in 5 minutes.

Worth giving it a try, l think it’s better than any store-bought chocolate sauce, and it’s ready in 5 minutes or under.

Overhead shot of a slice of chocolat cake with nutella filling and a teaspoon next to it

How to make a chocolate cake with nutella filling

Making this yummy sheet cake is a super simple job, but you’ll need to be patient enough and leave them chill in the fridge for quite a bit before having a taste of heaven, ideally overnight.

The recipe is the easiest possible, so don’t be overwhelmed by the rather long list of ingredients.

It takes about 5 minutes to prepare the sponge, then it goes in the oven for 20 minutes.

Plus, while the sponge is in the oven, you can get the glaze, syrup and filing ready, and have them cooling down. Simple, isn’t it?

How do you make chocolate buttercream with nutella

To make the nutella filling, or chocolate buttercream with nutella, you have to mix the soften butter with the nutella, sugar, cocoa powder and vanilla extract and mix until smooth.

I would suggest making the whipped cream once the cake is chilled and ready to be served. You could choose to have the cake in a regular round tin cake if you like, but our amandine are a sheet cake, so I preferred to go with it.


I remember when l was little that cutting a cake in half seemed like an impossible task to me, and always thought mum must have had some super powers to be able to achieve such perfection.

While l no longer think halving a cake is such a task, l still think however that mum has some super powers.

She’s really amazing!!! It’s all because of her passion for cooking and baking that l so much enjoy being in the kitchen now. And eating cakes, as a matter of fact.

You really must give these pretty little cakes a try, you will know what l’m talking about when l say that they are the very best cakes ever baked.


If you’ve tried my SHEET CHOCOLATE CAKE WITH NUTELLA FILLING or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

4.47 from 13 votes
Chocolate cake with nutella filling
Sheet Chocolate Cake with Nutella Filling
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Sheet Chocolate Cake with Nutella Filling, chocolate ganache topping and whipped cream, or the Romanian Amandine, an indulgent dessert that tastes like heaven.

Course: Dessert
Cuisine: Romanian
Keyword: sheet cakes
Servings: 9 squares
Calories: 381 kcal
Author: Daniela Anderson
For the sponge
  • 3 eggs
  • 75 g self-raising flour
  • 100 g granulated sugar
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • a pinch of salt
  • 1 tsp vanilla extract
For the filling
  • 60 g unsalted butter
  • 1 tbsp cocoa powder
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 200 g nutella
For the syrup
  • 200 ml water
  • 100 g granulated sugar
  • 1 tbsp instant coffee
For the glaze
  • 200 g dark chocolate
  • 5 tbsp full-fat milk
To decorate
  • 150 ml whipped cream
  1. Preheat the oven to 180 degrees C /375 F.

  2. To make the sponge, crack the eggs and add them to a bowl.
  3. Add the sugar and beat them until fluffy and the colour becomes a pale yellow.
  4. In a separate bowl, mix together the flour, salt, cocoa powder and baking powder and add the dry ingredients to the egg mixture one tablespoon at a time, mixing well with the spatula.
  5. Once the dry ingredients are fully incorporated, add the vanilla extract, mix again lightly.

  6. Butter and flour a square baking tray of 20x20 cm/9x9 and pour the mixture in.

  7. Bake in the preheated oven for about 20 minutes or until risen and firm to touch.
  8. Set aside to cool completely.
  9. To make the filling, make sure that you remove the butter from the fridge at least one hour before, so that it can be really soft.
  10. Place the butter in a large bowl and add the sugar, cocoa powder, nutella and vanilla extract.

  11. Use an electric mixer to beat everything well until smooth and creamy.

  12. To make the syrup, place the water and sugar into a saucepan and bring it to a boil, stirring until the sugar has dissolved completely.

  13. Add the coffee and the vanilla extract, remove from the boil and allow it to cool completely.

  14. To make the glaze, break the chocolate into small pieces, add them to a bowl and pour over the milk.
  15. Set the bowl over a pan of boiling water and allow the chocolate to melt.
  16. Next, cut the sponge into 2 parts and place one part onto the baking tray.
  17. Use a brush to brush the cake with the syrup, we want it quite moist, but not too soggy.
  18. Next, spread the chocolate filling over the entire cake, place the second part of the sponge on top of the cream and brush it again with the syrup.
  19. Top the cake with the chocolate glaze, the refrigerate for at  least 4 hours, ideally overnight.

  20. Use a sharp knife to cut the cake into 9 squares, then decorate with whipped cream. Serve chilled.

Recipe Notes
  • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
  • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
Nutrition Facts
Sheet Chocolate Cake with Nutella Filling
Amount Per Serving
Calories 381 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 83mg 28%
Sodium 33mg 1%
Potassium 326mg 9%
Total Carbohydrates 44g 15%
Dietary Fiber 3g 12%
Sugars 31g
Protein 5g 10%
Vitamin A 7.6%
Calcium 7.9%
Iron 18.3%
* Percent Daily Values are based on a 2000 calorie diet.












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  • Reply
    May 22, 2016 at 11:59 am

    Looks delicious and that buttercream filling sounds amazing! I hope your family visit was memorable!

    • Reply
      Daniela Apostol
      May 22, 2016 at 12:35 pm

      Thank you! I’m having a great time with my family. I’m glad you like the cakes ?

  • Reply
    jacqueline | i sugar coat it!
    May 22, 2016 at 2:37 pm

    LOVE all things chocolate. This look YUMMMMM!

  • Reply
    Beth @ Binky's Culinary Carnival
    May 22, 2016 at 2:58 pm

    Oh my word! These look totally obscene! In a good way! It is fun cooking with our Mums, isn’t it!

    • Reply
      Daniela Apostol
      May 22, 2016 at 5:39 pm

      Thank you! It is indeed, mums can also be best friends too.

  • Reply
    May 22, 2016 at 5:40 pm

    That Nutella buttercream filling sounds delicious!

  • Reply
    May 23, 2016 at 10:58 am

    Ce bine arata 🙂 Eu am mancat doar amandine doar cumparate, mama mea nu ii cu prajiturile.

    • Reply
      Daniela Apostol
      May 24, 2016 at 7:52 am

      Este prima data cand fac amandine, mama a mai facut inainte. Chiar au acelasi gust ca cele de cofetarie.

  • Reply
    May 25, 2016 at 9:41 pm

    That cake looks amazing! Got to try that one! 😀

  • Reply
    May 15, 2017 at 10:08 pm

    This chocolate cake looks amazing! Especially, with Nutella and chocolate ganache. Definitely, should try to make it!

  • Reply
    valmg FromVal'sKitchen
    May 16, 2017 at 10:21 am

    Wow that’s a seriously chocolately cake! It would pair perfectly with a tall glass of cold milk.

  • Reply
    May 16, 2017 at 4:17 pm

    Oh! This cake looks amazing! Love all of that chocolate!

  • Reply
    May 16, 2017 at 6:52 pm

    Droooool! This looks absolutely divine. Like, Beyonce and the Queen of England if they were combined and in cake form kind of divine. NEED this in my life!

  • Reply
    Hannah Healy
    May 18, 2017 at 6:52 pm

    Wow! This looks truly delicious. Thanks for sharing!

  • Reply
    Lucy - Supergoldenbakes
    May 18, 2017 at 7:53 pm

    These little squares look adorable. As you say, Nutella may not be traditional but it’s very welcome.

  • Reply
    Amy Duska
    May 18, 2017 at 9:29 pm

    You’ve got me craving chocolate! This cake looks so moist and yummy. Would totally hit the spot right now!

  • Reply
    May 18, 2017 at 9:44 pm

    Yum! I could absolutely be patient for all this yumminess.

  • Reply
    Amy Little Dairy on the Prairie
    May 18, 2017 at 10:07 pm

    These sound delicious! I have been looking for something to satisfy my sweet tooth!

  • Reply
    Agness of Run Agness Run
    May 22, 2017 at 12:17 pm

    This is one of the best treats I have seen. So mouthwatering, Daniela!

  • Reply
    Smiling Notes
    June 3, 2017 at 9:54 pm

    I bet this tastes just as delicious as it looks! Lovely recipe 🙂

  • Reply
    September 29, 2018 at 4:57 pm

    In the instructions you mention adding milk to the filling but it isnt listed in the ingredients for the filling. How much milk is required in the nutella filling?

    • Reply
      Daniela Anderson
      September 29, 2018 at 5:57 pm

      Thank you for your comment! Sorry, indeed there is no milk needed for the filling, I have just edited the instructions now.

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