Chocolate-hazelnut spread layered between slices of store-bought pound cake, then topped with a light and airy chocolate Cool Whip frosting, makes an elegant dessert for holidays or any special gathering. This version uses ready-made pound cake, so it comes together quickly while still looking impressive on a dessert plate. Fresh berries and a sprinkle of shaved chocolate complete the presentation.
Because the recipe uses a prepared pound cake and a no-bake frosting, total active prep time is short. The assembled cake chills in the refrigerator while the flavors meld, producing a moist, chocolatey dessert with a delicate, whipped topping. Serve slices with ripe raspberries or other berries for a bright contrast that balances the sweetness.
Recipe
Layered Pound Cake with Chocolate Cool Whip Frosting
Layers of pound cake spread with chocolate-hazelnut cream and finished with a fluffy chocolate Cool Whip frosting. A quick, crowd-pleasing dessert that’s ideal for entertaining.
Ingredients
- 1 prepared pound cake (store-bought or homemade)
- 1/2 cup chocolate-hazelnut spread (such as Nutella)
- 2 tablespoons shaved chocolate, for garnish (optional)
- 1/2 cup raspberries, for garnish (optional)
Frosting
- 3.9 oz instant chocolate pudding mix
- 1 cup cold whole milk
- 8 oz Cool Whip, thawed
- 1/4 cup powdered sugar, or to taste
Instructions
Make the Frosting
- In a small bowl, whisk the instant chocolate pudding mix with 1 cup cold milk. Use a hand mixer on low for about one minute until the pudding mix dissolves and the mixture begins to thicken slightly.
- Gently fold the thawed Cool Whip into the pudding mixture until smooth and evenly combined. Taste and, if you prefer a sweeter frosting, fold in powdered sugar a tablespoon at a time until you reach the desired sweetness. Set aside in the refrigerator while you prepare the cake layers.
Assemble the Cake
- Using a long serrated knife, slice the pound cake horizontally into three even layers. Place the bottom layer on a serving plate or cake board.
- Spread 1/4 cup of the chocolate-hazelnut spread over the first layer in an even layer.
- Place the second layer on top and spread the remaining 1/4 cup of chocolate-hazelnut spread evenly over it.
- Top with the final layer of pound cake. Frost the entire cake—top and sides—with the prepared chocolate Cool Whip frosting, smoothing with a spatula for a clean finish or creating soft swirls for a rustic look.
- Garnish with shaved chocolate and fresh raspberries, if using. Refrigerate the cake for at least 30 minutes to set the frosting and allow the flavors to meld before slicing and serving.
Tips & Variations
- If you like a stronger hazelnut flavor, substitute part of the milk in the frosting with a few tablespoons of hazelnut milk, or swirl a little extra chocolate-hazelnut spread into the frosting before chilling.
- To make individual portions, cut the cake into squares or use small ramekins and layer pieces of pound cake, hazelnut spread, and frosting for parfait-style servings.
- For a lighter version, use reduced-fat Cool Whip and low-fat milk for the pudding—texture and sweetness will vary slightly.
- Swap raspberries for sliced strawberries, blueberries, or a mix of berries to match seasonal fruit.
Storage
Store the assembled cake in an airtight container in the refrigerator for up to 3 days. If you prefer a firmer cake, chill longer before serving. Leftover slices can be kept covered on the counter for short periods, but refrigeration is recommended because of the Cool Whip-based frosting.
Nutrition (per serving)
Approximate values: Calories 384; Carbohydrates 61 g; Protein 5 g; Fat 13 g; Sugar 47 g; Sodium 440 mg. Use these numbers as a general guideline.
Serving Suggestions
Slice the cake with a sharp, warm knife for clean edges. Plate each slice with a few fresh raspberries and a dusting of powdered sugar or a drizzle of extra chocolate-hazelnut spread for an attractive presentation.