Number Cake Nutella : la recette facile et bluffante

Nutella Number Cake: the easy, foolproof, and impressive recipe

Do you want a birthday cake that really impresses? The Nutella number cake ticks all the boxes: the number shape, the generous chocolate, the Kinder decoration that kids and adults alike adore. And good news — the recipe is within everyone's reach, even without a stand mixer.

Here is the complete recipe, step-by-step, with a stress-free plan to make this dessert perfectly the first time.

🎂 Prefer to order rather than make it yourself? Love and Cakes Paris has been making custom-made artisanal number cakes since 2016, delivered in Île-de-France. Over 400 Google reviews.

Ingredients for the Nutella number cake

The list is short. Everything can be found in a supermarket, and the proportions are calculated for 1 A4-sized number (6 to 8 people).

For the sweet shortcrust pastry (2 layers)

  • 250 g all-purpose flour
  • 125 g cold butter, diced
  • 80 g icing sugar
  • 1 whole egg
  • 1 pinch of salt

No time to make the dough? Store-bought sweet pastry (rolled) works very well. It's simple, quick, and the result is the same.

For the whipped Nutella ganache

  • 250 g cold mascarpone
  • 200 ml cold heavy cream (minimum 30% fat)
  • 150 g Nutella
  • 30 g icing sugar (to taste)

For decoration

  • Kinder Bueno, cut into pieces
  • Kinder Maxi or Country
  • Schoko-Bons and other chocolates
  • Mini marshmallows
  • Gold sugar pearls

Equipment needed

No need to invest in professional equipment. Here's what you need to make this number cake:

  • An A4 template to print (free templates online) or a silicone number cake mold
  • A piping bag with a round or star nozzle
  • An electric mixer
  • A very cold bowl or mixing bowl
  • A baking sheet + parchment paper

Step 1 — Prepare the sweet pastry (30 min + rest)

A very cold shortcrust pastry is the base of a successful number cake. It supports the ganache without softening.

  1. Mix the flour, cold butter, and icing sugar in a bowl. Work with your fingertips until you get a sandy mixture.
  2. Add the egg. Knead until a ball forms.
  3. Wrap in cling film and refrigerate for 30 minutes.
  4. Roll out the dough to 3 mm thick between 2 sheets of parchment paper.
  5. Place your template and cut out the number with a knife.
  6. Repeat the operation to obtain 2 identical numbers.
  7. Bake at 175°C (350°F) for 15 minutes.
  8. Let cool completely on a wire rack before assembly.

Tip: Slide the template under the parchment paper before rolling. This makes tracing the number easier without damaging the dough.

Step 2 — Prepare the whipped Nutella ganache (10 min)

The whipped Nutella ganache is the signature of this recipe. Creamy, airy, intensely chocolatey.

  1. Place the bowl in the freezer for 10 minutes. A cold bowl helps the ganache whip quickly.
  2. Pour the cold heavy cream and mascarpone into the bowl.
  3. Whip at medium speed with the mixer.
  4. When the mixture thickens, add the Nutella in 3 batches.
  5. Continue whipping until you get a firm and airy ganache.
  6. Transfer to the piping bag. Refrigerate.

Ganache not whipping? Your cold heavy cream wasn't cold enough. Put the bowl back in the refrigerator for 15 minutes and whip again.

💡 Dark chocolate variation: You can make a white chocolate vanilla whipped ganache for one of the two layers. The combination of the two creams is visually and tastefully stunning.

Step 3 — Assemble the number cake (15 min)

Assembly is done in a few simple steps. No need to be precise down to the millimeter.

  1. Place the first number on the serving plate.
  2. Pipe swirls or rosettes of ganache over the entire surface. Be careful with the edges.
  3. Gently place the second number on top.
  4. Pipe the ganache again on this first layer.
  5. Refrigerate for at least 1 hour before decorating.

Step 4 — Decorate the number cake

Decoration is what creates the "wow" effect. Start with the largest treats and then fill in the empty spaces.

Place the cut Kinder Bueno pieces first. Then add the chocolates (Schoko-Bons, Kinder Maxi). Finish with marshmallows, sugar pearls, and edible glitter.

Some ideas depending on the occasion:

  • Children's birthday → Kinder Bueno + colorful marshmallows + sugar sprinkles
  • Chic adult → Ferrero Rocher + dark chocolate + vanilla touches for decoration
  • Mother's Day → fresh raspberries + edible flowers + pearly sugar

Planning: organize yourself over 3 days

This is the number one tip for making this cake successfully. Spread the steps over 3 days and D-Day will be stress-free.

Day What you do
Day 1 Print and prepare the template. Make the sweet pastry. Refrigerate.
Day 2 Cut and bake the numbers. Prepare and pipe the ganache. Assemble the number cake.
Day 3 Decorate 1 hour before serving.

Storage

The number cake will keep for 24 to 48 hours in the refrigerator. Cover it with cling film to prevent the ganache from drying out.

Chocolates (Kinder Bueno, Schoko-Bons) will soften after 12 hours in contact with the cream. It is best to add these treats on the day of serving.

⚠️ Do not freeze this cake. The whipped ganache will separate upon thawing.

Short on time? Love and Cakes will take care of it

No time to make the recipe yourself? Love and Cakes Paris offers custom-made artisanal number cakes, handcrafted in their Parisian workshop. Each cake is prepared without colorants or additives, using selected ingredients.

  • 📍 Pick up at the Paris 18th arrondissement shop — Tuesday to Saturday
  • 🚗 Secure delivery throughout Île-de-France
  • ⭐ Over 400 Google reviews

See Love and Cakes number cakes →

Ready to get started?

This Nutella number cake is within everyone's reach. A little organization, a good very cold ganache, and the result is truly impressive.

👉 No time to prepare it? Trust your number cake to the artisans of Love and Cakes Paris. Handmade, additive-free, delivered to your home in Île-de-France. Order my number cake →

Did you like this article?


➡️ Discover our other gourmet secrets on the Love and Cake Paris blog, and subscribe to our sweet newsletter to receive our pastry tips and gourmet inspirations every week. 🍰

Back to blog