This Coffee and Custard Layer Cake with Nutella is the perfect dessert for coffee lovers who enjoy a mix of rich flavors. Layers of moist chocolate coffee cake, silky custard, and Nutella come together in a deliciously indulgent treat. Whether you’re serving it for a special occasion or enjoying it with a cup of coffee, this cake is bound to impress.

Gather Your Ingredients

For the Custard:

500 ml milk
5 egg yolks
100 g sugar
20 g all-purpose flour
20 g cornstarch
1 vial of rum flavoring

For the Cake Base:

4 eggs
150 g all-purpose flour
40 g cocoa powder
10 g freeze-dried coffee
140 g sugar
100 ml vegetable oil
80 ml milk
20 ml espresso coffee ☕️
1 sachet of baking powder (approx. 16 g)

For Garnishing:

200 g Nutella
Bitter cocoa powder (as needed)
Coffee beans (optional, for decoration)

Here’s How to Make It

Step 1: Make the Custard

Start by preparing the creamy custard that will be layered into the cake.

Heat the milk in a saucepan until it’s just warm.
In a separate bowl, whisk together the egg yolks, sugar, flour, and cornstarch until you have a smooth mixture.
Slowly pour the warm milk into the egg mixture, whisking continuously to avoid any lumps.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens.
Once thick, remove from the heat and stir in the rum flavoring. Set the custard aside to cool while you prepare the cake.

Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

Step 2: Prepare the Cake Base

Preheat your oven to 180°C (350°F).
In a large bowl, beat the eggs and sugar together using an electric whisk until light and fluffy.
Dissolve the freeze-dried coffee in the espresso. Add this coffee mixture to the eggs, along with the milk and vegetable oil, and mix until everything is well combined.
Sift together the flour, cocoa powder, and baking powder. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.

Step 3: Layer and Bake the Cake

Line a 24 cm cake pan with baking paper. Pour half of the cake batter into the pan, smoothing it out evenly.
Bake the base layer for 10 minutes, just until it begins to set.
Remove the cake from the oven and spread the cooled custard over the top of the partially baked cake.
Next, spread an even layer of Nutella over the custard. The warm cake base will make it easier to spread the Nutella smoothly.
Pour the remaining cake batter over the Nutella layer, making sure it covers the surface completely.
Return the cake to the oven and bake for an additional 35 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Cool and Garnish

Allow the cake to cool completely before adding the final touches.

Dust the top of the cake with bitter cocoa powder for a rich finish.
For decoration, drizzle Nutella over the top and add a few coffee beans for an extra touch of elegance.

Tips for Perfect Results

Prevent Lumps in Custard: Make sure to whisk continuously while adding warm milk to the egg mixture to avoid lumps forming in the custard.
Baking Time: Be mindful not to overbake the cake layers. The initial 10-minute bake helps the cake hold up the custard without sinking.
Serving Suggestion: Serve this cake chilled for a firmer texture, or at room temperature for a softer, more indulgent bite.

Storage

This cake can be stored in the refrigerator for up to 3 days. If you prefer to serve it cold, just slice and enjoy straight from the fridge. For a softer texture, let it sit at room temperature for 15-20 minutes before serving.

Coffee and Custard Layer Cake with Nutella

This indulgent Coffee and Custard Layer Cake combines rich layers of creamy custard, a moist coffee-infused cake base, and Nutella for a decadent dessert. Perfect for a coffee break or an elegant after-dinner treat, this dessert is a must-try for lovers of bold flavors and creamy textures.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 45

Cooling Time 10

Total Time 1 20

Course Dessert

Cuisine International

Servings 8 slices

Calories 500 kcal

Ingredients

For the Custard

500 ml milk
5 pieces egg yolks
100 g sugar
20 g all-purpose flour (farina)
20 g cornstarch (maizena)
1 vial rum flavoring

For the Cake Base

4 pieces eggs
150 g all-purpose flour (farina)
40 g cocoa powder
10 g freeze-dried coffee
140 g sugar
100 ml vegetable oil
80 ml milk
20 ml espresso coffee
16 g baking powder (1 sachet)

For Garnishing

200 g Nutella
q.b. bitter cocoa powder (for dusting)
coffee beans (for decoration)

Instructions

Prepare the Custard

In a saucepan, heat the milk until warm.
In a separate bowl, whisk together the egg yolks, sugar, flour, and cornstarch until smooth.
Slowly pour the warm milk into the egg mixture while whisking continuously to avoid lumps.
Transfer the mixture back to the saucepan and cook over low heat, stirring until it thickens into a smooth custard.
Remove from heat and stir in the rum flavoring. Set the custard aside to cool.

Prepare the Cake Base

Preheat your oven to 180°C (350°F) in static mode.
Beat the eggs and sugar with an electric whisk until light and fluffy.
Dissolve the freeze-dried coffee in the espresso, and add this mixture to the egg mixture along with the milk and oil. Mix until well combined.
Sift the flour, cocoa powder, and baking powder together, and gradually fold them into the wet mixture until smooth.

Assemble the Cake

Line a 24 cm cake pan with baking paper and pour in half of the cake batter. Bake for 10 minutes.
Remove the pan from the oven and spread the prepared custard over the partially baked cake base.
Add an even layer of Nutella on top of the custard.
Pour the remaining cake batter over the Nutella layer, making sure it covers the surface completely.
Return the cake to the oven and bake for an additional 35 minutes.