Panettone Layer Cake with Nutella Cream Cheese Frosting

Panettone layer cake with Nutella Cream Cheese Frosting

Panettone Layer Cake with Nutella Cream Cheese Frosting


For 6 Person(s)

For the Frosting

  • 8 ounces full fat cream cheese, softened
  • 8 ounces Mascarpone cheese, room temperature
  • 8 ounces nutella, room temperature
  • 2 packets Vanillina powder, or 2 teaspoons vanilla extract
  • 1 cup confectioners sugar
  • fresh raspberries and ferrero Rocher for decorating

For the Cake

  • 1 chocolate chip Panettone
  • 1 1/4 cups Frangelico liqueur
  • 2 cups chopped hazelnuts


  1. Get your panettone HERE.
  2. To make the frosting:
    1. In a mixing bowl combine the cream cheese, mascarpone, confectioners sugar, Nutella and Vanillina. Beat with an electric mixer on medium speed until smooth. Set aside.
  3. To assemble:
    1. Using a serrated bread knife, slice the dome off of the panettone. Set aside for dipping in your morning coffee!
    2. Slice the stump of the panettone into 3 even layers. Set aside the bottom layer of the panettone, this will become the top of your cake.
    3. Lay one of the remaining layers down on your cake stand or serving plate. Brush the layer with 1/3 of the Frangelico and cover with about 1/3 of the frosting. Repeat for the second layer.
    4. Brush the cut side of the remaining layer with Frangelico and flip it over so that the smooth side is up.
    5. Frost the cake with the remaining frosting. Stick the chopped hazelnuts all over the cake.
    6. Add the fresh raspberries and Ferrero Rocher for garnish if using.
    7. Chill in the refrigerator for at least 2-3 hours or overnight.



Recipe Notes

Wow your guests with this festive, elegant use for a panettone! 

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