This Nutella biscuit cake is basically layers: coffee-milk dipped biscuits on the bottom, then two fillings on top. The first layer is a plain mascarpone cream, and the second is the same cream mixed with Nutella. After a few hours in the fridge it sets up nicely, so you can slice it into neat squares instead of spooning it out.
What this cake is like
Texture: Soft layers that hold their shape, not mushy. The cream stays smooth and airy, not overly stiff.
Flavor: Coffee-milk soaked biscuits underneath, then a mild mascarpone cream, then a Nutella cream on top. Cocoa powder at the end gives it that bakery-style finish.
Difficulty: Easy. The only part that needs attention is whipping the cream so it stays stable.
Ingredients overview (what each one does)
I’m keeping the exact amounts for the recipe card at the end, but here’s what to know before you start.
For the biscuit base
Biscuits/cookies (Petit Beurre or similar):
These are the “cake layers.” Petit Beurre works great because they soften evenly and stack well. Any plain tea biscuit is fine too—just avoid anything too crumbly.
Nutella (for sandwiching):
A thin layer between two biscuits helps them stick together and adds a little chocolate-hazelnut punch right in the base.
Milk mixed with coffee:
This is your soaking liquid. The milk keeps the coffee from tasting sharp and helps the biscuits soften without getting soggy too fast.
For the double filling
Mascarpone:
Gives body and a mild flavor. It also helps the filling set in the fridge.
Heavy whipping cream (cold):
This is what makes the filling light. Cold cream whips faster and more evenly.
Powdered sugar:
Sweetens without leaving grainy bits.
Nutella (for the brown layer):
Mixed into half the filling to create the second “color” and flavor layer.
Cocoa powder:
Dust on top right before slicing. It covers any little imperfections and makes it look finished.
Equipment you’ll need
A baking dish or tray (anything from a medium casserole dish to a square pan works).
A mixer (hand mixer is perfect).
A bowl for the filling.
A shallow bowl for the coffee milk (wide enough to dip biscuits quickly).
A spatula for spreading.
Step-by-step instructions (measures are in the recipe card)
1) Prep the soaking liquid
Mix the coffee with the milk in a shallow bowl.
I like it cool or just slightly warm—hot liquid can soften the biscuits too fast.
Set it aside.
2) Make biscuit “sandwiches”
Spread a small spoonful of Nutella on one biscuit.
Top with another biscuit to make a sandwich.
Do a few at a time so it doesn’t get messy.
3) Dip and build the base layer
Dip each biscuit sandwich briefly into the coffee-milk mixture.
This part matters: a quick dip, not a long soak.
Lay the dipped biscuits in your dish in a single layer.
Keep going until the bottom is covered.
If you need to break a biscuit to fill a gap, do it—nobody will know once it’s layered.
4) Make the filling (the right order helps)
First, beat the mascarpone with the powdered sugar just until combined.
Don’t overwork mascarpone at this stage.
Then add the cold heavy cream and whip until you get a smooth cream that holds shape but isn’t completely stiff.
You want it spreadable and stable.
If you go too far and it turns grainy or starts loosening, stop immediately—overwhipped cream can turn runny again.
5) Split the cream into two bowls
Divide the filling into two equal parts.
Leave one part plain (this is your white layer).
Add Nutella to the second bowl and mix briefly until it turns evenly brown.
Try not to whip hard once the Nutella goes in—just mix until smooth.
6) Layer the fillings
Spread the white filling over the biscuit base.
Smooth it out into an even layer.
Then spread the Nutella filling on top.
Smooth again.
If you want very clean layers, take your time here—an offset spatula makes it easier.
7) Chill
Refrigerate until the cake is firm enough to slice cleanly.
I usually give it a couple of hours.
If you can leave it longer, even better.
8) Finish and slice
Right before serving, dust the top with cocoa powder.
Slice into squares.
Wipe the knife between cuts if you want tidy edges.
Tips that actually make a difference
Keep everything cold for the filling
Mascarpone and cream whip best when they’re cold.
If your kitchen is warm, chill the bowl for 10 minutes first.
Don’t overdip the biscuits
A fast dip gives you a soft base that still holds structure.
If you soak too long, the bottom can turn heavy and collapse when cutting.
Don’t overwhip the cream
This filling isn’t supposed to be stiff like buttercream.
Stop when it looks smooth and airy, and it holds a soft peak.
Overwhipping can make it grainy or cause it to loosen after a few minutes.
For sharper layers, chill between creams (optional)
If you have time, spread the white layer and chill for 15–20 minutes.
Then add the Nutella layer.
It’s not required, but it makes the layers extra neat.
Cocoa powder goes on at the end
If you dust too early, cocoa can darken and look patchy from fridge moisture.
Right before slicing is best.
Variations (without changing the whole recipe)
More coffee flavor: Use stronger coffee in the milk mixture.
Less coffee flavor: Use a lighter coffee or add a bit more milk.
Extra chocolate top: After chilling, drizzle a thin line of warm Nutella across the top (then dust with cocoa).
Add crunch: Sprinkle chopped toasted hazelnuts on top after the cocoa.
Storage and make-ahead
This cake is great made ahead.
In the fridge: Keeps well for about 2–3 days, covered.
The biscuits soften a bit more over time, but it still slices nicely.
Freezing: You can freeze it, but the texture of mascarpone-based cream can change slightly when thawed. If you freeze, wrap tightly and thaw overnight in the fridge.
Quick FAQ
Can I use other biscuits?
Yes. Any plain tea biscuit works. If they’re thinner than Petit Beurre, dip even faster.
Can I make it in a loaf pan or round pan?
Yes. Line with baking paper if you want to lift it out. Otherwise, serve straight from the dish.
Why is my filling runny?
Usually the cream got too warm, or it was overwhipped and broke down. Cold ingredients and stopping at soft peaks helps a lot.
How do I get clean slices?
Chill well, dust cocoa right before slicing, and wipe the knife between cuts.
Nutella Cake with Double Filling
Ingredients
Base
- 100 –150 g biscuits/cookies Petit Beurre or similar
- Nutella for spreading between biscuits
- 100 ml milk mixed with coffee
Filling
- 400 ml heavy whipping cream cold, about 35% fat
- 400 g mascarpone cheese
- 3 tbsp powdered sugar
- 2 tbsp Nutella for the brown layer
3 tbsp cocoa powder (for dusting)
Instructions
- Mix the coffee with the milk in a shallow bowl and set aside.
- Spread a teaspoon of Nutella on a biscuit and sandwich with another biscuit.
- Dip each biscuit sandwich briefly into the coffee-milk mixture and arrange in a single layer in a baking dish/tray.
- In a mixing bowl, beat mascarpone with powdered sugar just until combined.
- Add the cold heavy cream and whip until smooth and airy (not completely stiff).
- Divide the filling into two equal parts. Keep one part plain.
- Mix Nutella into the second part briefly until evenly combined.
- Spread the plain filling over the biscuits. Then spread the Nutella filling on top.
- Refrigerate for 2–3 hours.
- Before slicing, dust with cocoa powder and cut into squares.
Notes
- Dip biscuits quickly so they soften without turning soggy.
- Stop whipping as soon as the cream is smooth and holds soft peaks—overwhipping can make it runny.
