Oh, Nutella cake—just saying those words makes my mouth water! This recipe has been my go-to for birthdays, potlucks, and those “I just need chocolate” moments for years. It all started when my best friend brought a slice to our weekly coffee date, and I swear, I nearly fell out of my chair after one bite. Rich, fudgy, and packed with that irresistible Nutella flavor, this cake is what dessert dreams are made of.
The best part? It’s shockingly easy to make—no fancy techniques or hard-to-find ingredients here. Just a bowl, a spoon, and a whole lot of love. Trust me, once you try this Nutella cake, you’ll understand why it’s the first thing my family requests whenever there’s something to celebrate. And hey, who needs a special occasion? Sometimes Tuesday night deserves a little chocolatey magic too.
Why You’ll Love This Nutella Cake
Listen, I know you’re probably thinking, “How good can a Nutella cake really be?” Oh honey, let me tell you – this one’s a game changer. Here’s why it’ll become your new obsession:
- Effortlessly delicious – Just 8 simple ingredients you probably already have in your pantry (plus that jar of Nutella we all secretly eat by the spoonful)
- One-bowl wonder – Minimal cleanup means more time for eating cake
- Perfect texture – Moist, fudgy crumb with that signature Nutella flavor in every bite
- Always impresses – Looks fancy but couldn’t be easier to make
- Versatile superstar – Dress it up for parties or enjoy a slice with your morning coffee (no judgment here)
My favorite part? The way the chocolatey aroma fills your whole kitchen while it bakes. Pure happiness in cake form.
Ingredients for Nutella Cake
Okay, let’s talk ingredients – and I mean the good stuff! This isn’t one of those fussy recipes where you need specialty items. Just grab these basics (and that jar of Nutella you’ve been hiding in the back of your pantry – I see you!)
- 1 cup Nutella – Use the real stuff, not generic hazelnut spread (trust me, it makes a difference)
- 1 cup all-purpose flour – Spooned and leveled, please – no packing it down
- 1/2 cup granulated sugar – Just regular white sugar works perfectly here
- 1/2 cup unsalted butter, softened – Left out for about 30 minutes until it gives when pressed
- 3 large eggs – Room temperature eggs blend better (just sit them in warm water for 5 minutes if you forgot!)
- 1 teaspoon pure vanilla extract – The good stuff, not imitation
- 1 teaspoon baking powder – Check that expiration date!
- 1/4 teaspoon salt – Just a pinch to balance all that sweetness
See? Nothing crazy. Now let’s make some magic!
How to Make Nutella Cake
Ready to create chocolatey heaven? Here’s exactly how I make this dreamy Nutella cake every time – with all the little tricks I’ve learned over dozens of batches. You’ll be amazed how simple it is!
Preparing the Batter
First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s get mixing! Grab a big bowl and beat that softened butter with the sugar until it’s light and fluffy – about 2 minutes with a hand mixer. I like to scrape down the sides halfway through to make sure everything gets incorporated evenly.
Now add those eggs one at a time, mixing well after each. This is crucial – rushing this step can make your batter separate. Stir in the Nutella and vanilla until smooth and gloriously chocolatey. In another bowl, whisk together the flour, baking powder and salt. Gently fold the dry ingredients into the wet mixture. Don’t overmix! Just until you stop seeing flour streaks – a few lumps are totally fine.
Baking the Nutella Cake
Pour that luscious batter into your greased 9-inch cake pan (I line the bottom with parchment too – foolproof release!). Smooth the top with a spatula. Bake for 30-35 minutes. Here’s my golden rule – start checking at 28 minutes. The cake is done when a toothpick comes out with just a few moist crumbs (not wet batter). The top should spring back slightly when gently pressed.
Let it cool in the pan for 10 minutes – I know it’s tempting, but don’t skip this! Then transfer to a wire rack to cool completely. Pro tip: run a butter knife around the edges first for easy release. Now try not to eat the whole thing in one sitting!
Tips for the Perfect Nutella Cake
After making this Nutella cake more times than I can count, I’ve picked up some foolproof tricks to guarantee perfection every time. First – don’t overmix the batter! Once you add the flour, just stir until combined. Overworking it makes the cake tough instead of tender. For pan prep, I swear by my homemade “cake goop” – equal parts flour, oil and shortening brushed on every nook of the pan. And here’s my biggest secret: let it cool completely before slicing. I know it’s hard to wait, but this keeps the texture dreamy instead of gummy. Oh, and always use room temperature eggs – they incorporate so much better!
Ingredient Substitutions & Notes
Okay, let’s talk swaps and why some ingredients are non-negotiable in this Nutella cake. First – the Nutella itself. I’ve tried generic hazelnut spreads, and they just don’t have the same rich flavor or perfect texture. That said, if you must substitute, look for a high-quality chocolate-hazelnut spread with similar consistency. For gluten-free friends, a 1:1 gluten-free flour blend works beautifully (I like King Arthur’s). Dairy-free? Swap the butter for coconut oil, but keep it solid – melted makes the cake greasy. Eggs are trickier – I haven’t found a perfect vegan substitute yet. And that vanilla? Splurge on the real stuff – imitation just can’t compare!
Serving Suggestions for Nutella Cake
Oh, the fun part – dressing up your masterpiece! This Nutella cake shines all on its own, but here’s how I love to gild the lily: a dollop of freshly whipped cream, a handful of raspberries for tart contrast, or – my personal weakness – an extra drizzle of warmed Nutella right before serving. For special occasions, I’ll dust it with powdered sugar or add a scoop of vanilla ice cream that slowly melts into the warm cake. Honestly though? My favorite way is straight up – no distractions from that incredible Nutella flavor!
Storing and Reheating Nutella Cake
Here’s the beautiful thing about this Nutella cake – it keeps like a dream! Just pop any leftovers (if you have any!) in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. When that chocolate craving hits, microwave a slice for 10-15 seconds – just until it’s warm enough to make the Nutella slightly gooey again. Pure bliss!
Nutella Cake Nutritional Information
Let’s be real – we’re not eating Nutella cake for its health benefits! But because I know some folks like to track these things, here’s the scoop per slice (based on 8 servings): about 320 calories, 18g fat, and 25g sugar. Remember, these are estimates – exact numbers depend on your specific ingredients and portion size. Now go enjoy that chocolatey goodness guilt-free!
Frequently Asked Questions
Q1. Can I freeze Nutella cake?
Absolutely! This Nutella cake freezes beautifully. Just wrap individual slices tightly in plastic wrap, then foil. They’ll keep for up to 2 months in the freezer. Thaw at room temperature for about an hour, or pop a frozen slice in the microwave for 15-20 seconds if you’re impatient like me!
Q2. Can I use homemade Nutella?
You sure can, but here’s the thing – homemade versions often have different textures. If yours is runnier than store-bought Nutella, you might need to adjust the flour slightly. Start with 3/4 cup homemade Nutella and add more if the batter seems too thin. The flavor will still be amazing!
Q3. Why did my Nutella cake sink in the middle?
Oh no! Usually this happens if the cake wasn’t quite done baking. Next time, make sure your oven’s at the right temperature (an oven thermometer helps!) and don’t open the door too early. Also check that your baking powder is fresh – old powder won’t give enough lift.
Q4. Can I make this Nutella cake gluten-free?
Yes! I’ve had great results with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum, which helps mimic gluten’s structure. The texture might be slightly denser, but still deliciously chocolatey.
Q5. Can I double this recipe?
Of course! Double all ingredients and bake in two 9-inch pans or one 9×13 pan. You might need to add 5-10 minutes to the baking time – just keep an eye on it. More Nutella cake is always a good idea!
Share Your Nutella Cake Experience
I’d absolutely love to hear how your Nutella cake turned out! Did you add any fun toppings? Maybe you discovered a brilliant twist? Leave me a comment below – your tips might help other bakers too. And hey, snap a photo for Instagram (tag me @NutellaObsessed)! Nothing makes me happier than seeing your chocolatey creations.
Print
Irresistible Nutella Cake in 3 Simple Steps
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and decadent Nutella cake that’s perfect for any occasion.
Ingredients
- 1 cup Nutella
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a cake pan.
- In a bowl, mix butter and sugar until creamy.
- Add eggs one at a time, mixing well after each.
- Stir in Nutella and vanilla extract.
- Combine flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Top with whipped cream or extra Nutella if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: nutella cake, chocolate cake, easy dessert