Nutella Cake
If you’re obsessed with Nutella, this Italian Nutella Cake is about to steal your heart.
Rich, indulgent, and bursting with chocolate hazelnut goodness, it’s the perfect dessert to satisfy your cravings. With its tender crumb and gooey Nutella layers, this cake is a delight in every bite.
If you love my Nutella Muffins, Nutella Bread, and Nutella Pancakes, then this chocolate Nutella Cake recipe is a must! This rich hazelnut chocolate cake is perfectly soft and tender. You won’t believe how easy it is to make and eat!
My family first enjoyed this Nutella Cake many years ago in Italy. It was baked by my cousin, Roberta (who gave me the recipe), and since then, it has appeared regularly at our dessert table. The delicate chocolatey cake, filled with Nutella and freshly whipped cream, makes this Italian dessert a guaranteed crowd-pleaser. I’ve never met anyone who doesn’t love it!
Why you’ll love this recipe:
- Nutella lovers dream – have you got a family of Nutella lovers?! This is the ultimate cake for fans of the classic Italian chocolate and hazelnut spread.
- Soft and tender – the texture of Nutella Cake is wonderfully light and pillowy. Each bite is like biting into a rich chocolate cloud!
- Perfect dessert – this cake is a show-stopping dessert for your next dinner party! The generous frosting of Nutella and whipped cream brings this cake to the next level.
- Rich and decadent – my Nutella Cake is loaded with heapings of decadent Nutella. There’s no need for chocolate or cocoa powder here – just a heaping portion of Italy’s favorite chocolate hazelnut spread.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Baking basics: eggs, whole milk, granulated and powdered sugar which you’ll probably have in your fridge and pantry.
- Nutella: it wouldn’t be Nutella Cake without Nutella! This is a chocolate hazelnut spread originating in Italy. You’ll find it in the spreads section of the grocery store.
- Cake flour: compared to all-purpose flour, cake flour has a lower gluten content, producing softer cakes. Most grocery stores stock this flour, but it may be labeled differently.
- Vanilla extract: be sure to buy the real thing. Don’t substitute vanilla essence, a synthetic vanilla product whose flavor is inferior to extract.
- Baking powder: essential to give cakes lift and rise.
- Salt: a little salt brings out the rich flavors in desserts.
- Cream: not pictured but easily available at all grocery stores. Thickened whipping cream is a key ingredient in this Nutella Cake frosting.
Instructions
Preheat oven to 350°F (180°C). Line an 8-inch round baking pan with nonstick parchment paper.
Beat the eggs in a large bowl with an electric mixer until they are thick and pale yellow. Gradually add the sugar until the mixture is smooth and the sugar is mostly dissolved.
Continue beating on medium speed and slowly add the milk, vanilla extract, and Nutella until fully combined.
Add the cake flour, baking powder, and salt to the wet ingredients, beating until for 30 seconds.
Pour the batter into the prepared baking pan and bake for 30-40 minutes. Cool on a wire rack.
Whip the cream, powdered sugar, and vanilla extract until firm peaks form.
Split the cooled cake in half, placing the bottom half onto a serving plate. Dollop the Nutella on the cut surface of the cake and spread evenly.
Top the Nutella with whipped cream and place the top half of the cake onto the whipped cream.
Dust with powdered sugar and serve.
Marcellina’s Hint: Cool the cake completely before filling it with Nutella and cream. Warm the Nutella a little in the microwave before spreading on the cake.
Substitutions
- Cake flour – make your homemade cake flour by combining all-purpose flour with cornstarch. Start with a cup of all-purpose flour, remove two tablespoons, and replace with two tablespoons of cornstarch. Sieve together to mix thoroughly.
- Vanilla extract – you can use the beans from a vanilla pod or vanilla paste instead.
- Whole milk – use low-fat milk or plant-based milk if you prefer
Variations
- Nutella – Try using another chocolate hazelnut spread!
- Hazelnuts – Looking for that crunch factor? Sprinkle chopped, roasted hazelnuts over the layer of whipped cream before sandwiching with the top layer of cake.
Equipment
An electric mixer, free-standing or hand-held, is important for this Nutella Cake recipe, as you’ll need to beat the eggs and sugar well.
I use an 8-inch round cake pan for this Nutella Cake. A 9-inch round cake pan would also work well though the baking time is likely to be slightly less and the cake wouldn’t be as high. Remember to test as you would any cake.
Storage
My Nutella Cake is best fresh, however it will keep in the refrigerator for 3-4 days. Be sure to cover it well with plastic wrap or place it in a sealed container because the fridge will dry the cake out.
Top tips
- As I always say, buy the best quality ingredients you can afford. It really does make a difference in baking.
- Before you begin, it is essential to ensure all ingredients are at room temperature.
- If the Nutella is too thick, I suggest you warm it in the microwave for 15-20 seconds just until softened. This will make it easier to combine thoroughly into the cake batter.
- Take care not to overbeat the Nutella Cake batter. Beat until all the ingredients are just combined. Overmixing the batter will cause it to lose volume, producing a dense cake. Cake batters require a light hand.
- Avoid opening the oven door for the first 30 minutes of cooking. The cold air that enters the oven when the door is open can cause the cake to collapse and stop rising. Before opening the oven, visually check the cake. You should see that it is risen and set on top. When you do check the cake, if it needs more baking leave the door closed for at least 5 minutes before checking again.
- Let the cake cool completely before splitting and spreading the Nutella and whipped cream frosting. If the cake is still warm, the Nutella and cream will melt. For best results, pop the cooled cake into the fridge for an hour or two to thoroughly chill it.
- Whipped cream can be stabilized with gelatin powder. Stabilized whipped cream holds its shape better and doesn’t deflate as quickly. This makes it ideal for filling cakes like this or when whipped cream needs to maintain its shape for an extended period. For instructions, see my Italian Rum Cake recipe.
FAQ
This Nutella Cake consists of a soft and tender chocolate cake layered with generous latherings of Nutella and freshly whipped cream. The result is a decadent and delicious Italian dessert!
Yes, you can melt Nutella to combine it more thoroughly with the cake batter. I find it easiest to warm it in the microwave for 15-20 seconds, then stir it well to distribute the heat throughout. Don’t make the Nutella too hot, it will begin to set the eggs.
I also recommend melting Nutella when using it as a cake filling. Slightly, melted Nutella will spread much easier and not tear the delicate cake though too warm and it will melt the whipped cream. It’s a balance.
Nutella can burn if exposed to very high temperatures when baked in the oven. However, in my Nutella Cake recipe, the rich flavors of Nutella are preserved within the cake batter and not exposed to direct heat.
Serving Suggestions
I love serving this Nutella Cake at the end of a delicious Italian meal featuring my Baked Swordfish, Ciambotta, and Roasted Garlic and Rosemary Potatoes.
This is the ideal cake to serve at Easter, along with my Pizza Gaina, Italian Easter Bread, and these fun Bird’s Nest Cookies!
Made this recipe?
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Nutella Cake Recipe
Ingredients
Cake
- 3 eggs at room temperature
- ¾ cup (150 grams) granulated white sugar
- ¾ cup (180 ml) whole milk at room temperature
- 2 teaspoons vanilla extract
- ⅔ cups (200 grams) Nutella
- 1 ⅓ cups (160 grams)cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Filling
- 1 cup (240 ml) whipping cream See Note 1 for stabilized whipped cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup (225 grams) Nutella
Instructions
- Preheat oven to 350°F (180°C). Line a 8-inch round baking pan with nonstick parchment paper.
- In a large bowl, using an electric mixer, lightly beat the eggs.
- Gradually add the granulated sugar to the eggs while beating on high speed for 10 minutes until the mixture is thick and pale yellow.
- Continue beating on medium speed and slowly add the milk followed by the vanilla extract.
- If the Nutella is thick, warm it in the microwave for 15-20 seconds just until softened. Beat the Nutella into the wet ingredients until fully combined.
- Sift together the cake flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and beat on low speed for 30 seconds.
- Stop the mixer and use a spatula to scrape down the sides of the bowl. Gently fold the batter with the spatula to ensure all the Nutella and flour are incorporated. You can briefly beat on low speed for another 30 seconds, but be careful not to overmix.
- Pour the batter into the prepared baking pan. Bake for 30-40 minutes. At 30 minutes check visually that the cake has risen and set on top. Then open the oven door. Very slightly move the pan. If the cake jiggles, it's not ready. Shut the door and bake for at least another 5 minutes. If the cake doesn't jiggle, check that the surface is firm and the cake is slightly pulling away from the sides of the pan. Insert a toothpick into the center, if it comes out clean the cake is ready.
- Allow the cake to cool for 10 minutes, then place a wire rack over the pan and flip it out onto the wire rack. Using another wire rack, invert the cake onto its bottom. Allow to cool completely. For best results, once cooled, refrigerate the cake for 1-2 hours before frosting.
- When the cake is completely cooled, prepare the whipped cream. Pour the cold whipping cream into the electric mixer bowl. Add powdered sugar and vanilla extract. Use the whisk attachment to whisk until the cream starts to thicken and form soft peaks.
- Turn the mixer to high speed and whisk until firm peaks form, being careful not to overwhip. Refrigerate until needed.
- Use a long, thin serrated knife to cut the cake in half horizontally. For precise even layers, measure the cake to find the middle then insert a toothpick at several intervals around the cake to use as a cutting guide.
- Place the bottom cake layer on a cake plate or stand.
- Dollop spoonfuls of the Nutella evenly over the surface. This will make spreading the Nutella much easier. Use a flat knife or an offset spatula to join the blobs together and spread the Nutella evenly over the cake. Please note, if the Nutella is cold and thick, warm it briefly in the microwave to loosen before spooning onto the cake.
- Top with the whipped cream spreading the cream right to the edges.
- Place the top half of the cake over the whipped cream, checking that it’s on straight and even.
- Dust with powdered sugar. Serve immediately or refrigerate for an hour or two until ready to serve.
Notes
- For stabilized whipped cream – Sprinkle 1 teaspoon of powdered gelatin over 4 teaspoons of cold water, stir, and let it sit. Microwave until dissolved. Cool slightly. Beat cream, powdered sugar, and vanilla extract until soft peaks form. Gradually add the cooled gelatin mixture to the whipped cream. Beat until firm peaks form.
- Use the best quality ingredients you can afford.
- Ensure all ingredients are at room temperature before starting.
- Slightly warm Nutella if too thick.
- Gently mix the cake batter to avoid overmixing.
- Avoid opening the oven door for the first 30 minutes.
- Let the cake cool completely before frosting.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This cake is delicious and very easy to make. I have one in the freezer unfilled for Christmas. I cooked two – one in a ‘bundt’ type silicone mold and the other in a normal tin. Both came out perfectly. I found I had to increase the cooking time to ensure the centre cooked in my oven so I covered the top with foil to prevent burning but my cake tins were 8″ instead of 9″. I intend to thaw and fill the bundt cake as directed and then top with raspberries and dust with icing sugar. This was the first time I had used cake flour and the results are great. I have learnt something! The cake is soft and the flavour really delicious. I am not a fan of chocolate cakes as they never taste as good as they look so I am thrilled to have this hazlenut chocolate cake recipe that tastes so great. Thanks Marcellina
You’re welcome, Christine! Thank you for your comprehensive feedback. A raspberry topping sounds perfect for Christmas!