Nutella Cake Recipe

5 from 3 votes

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This Nutella cake is a Nutella lover's dream come true! Layers of soft cake are generously filled with Nutella and topped with fluffy whipped cream. It’s an absolute crowd-pleaser – everyone loves it!

Prep Time45

Cook Time40

Cooling time1

Total Time2 25

Servings: people

Author: Marcellina

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) heavy whipping cream ((35% fat, preferably without additives) 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). Grease then line the base and sides of an 8-inch round baking pan with parchment paper. Greasing with butter makes the paper stick to the pan.
In a large bowl, using an electric mixer and the whisk attachment, 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. Stop and scrape the bottom of the bowl with a spatula, checking for Nutella that hasn't mixed in.
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.

Top Tips

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.

Nutrition