Kirbie's Cravings

Holiday nutella cakes perfected

overhead photo of a plate of nutella cakes

I’ve made Nutella cakes several times now, but these are slightly different, and I’m not just referring to the little Christmas decorations. I had a bit of an “ah ha” moment this weekend and I think I’ve managed to make this wonderful recipe even better, without making it more complicated.

Speaking of Christmas, if you haven’t checked it out yet, I’m doing 12 days of giveaways, and there is still time to enter Day 3, Day 4, Day 5, Day 6, Day 7, Day 8 and Day 9!

photo of 12 mini nutella cakes on a baking rack

Nutella cakes, since being published in Abby Dodge’s book “Desserts 4 Today: Flavorful Desserts with Just Four Ingredients” (where they are called Nutella brownies) have been a bit hit in the food blog world and I don’t know anyone who has tried it who hasn’t loved it.

close-up photo of the cakes in a muffin tinnutella cakes in a muffin tin

I’ve received a lot of comments from readers who have tried the recipe and loved them as well. So of course when I thought of my holiday recipe list, I had to include them on my list. The comment I receive the most about these cakes is that people like to eat the cakes while they are still warm because the cakes are still fudgy in the middle.

close-up photo of a plate of nutella cakes

So then it suddenly came to me, why don’t I do something to make them stay fudgy even after they have cooled? Of course, there are a couple of ways to do this, but I wanted to do a version that would keep these cakes really easy to make since one of the reasons these cakes are so simple is that they are so easy to whip up. So I added a dollop of Nutella in the middle of the batter of each of these cakes. As a result, the Nutella taste is even more apparent in these cakes and the center of the cakes stay fudgy even after they have cooled.

close-up photo of a nutella cake sliced in half

I love, love these Nutella cakes. I think these are the prettiest version I’ve made yet. One word of advice I’d give on making these cakes is that you want to be careful with the Nutella amount when making the actual batter. It’s hard to be precise because you are working with such a sticky substance, but when there are so few ingredients in these cakes, adding too much or too little Nutella can change these cakes a lot. Too little Nutella and the cakes can be dry. Too much and they end up have a very crackly gray top that I find happens when you have too much Nutella in a recipe.

photo of nutella cakes stacked on a plate

Fudgy nutella cakes (adapted from Abby Dodge’s book)

Yields approx 12 mini nutella cakes

Ingredients
1/2 cup Nutella spread
1 large egg
5 tablespoons all purpose flour
extra nutella for filling

Directions

1. Preheat oven to 350 degrees. Line or grease mini cupcake/muffin pan.

2. In a medium bowl, whisk together the egg, nutella and flour until blended.

3. Spoon batter into the cups about 1/3 full.  Then add a dollop of nutella in the center of each. Cover with more batter, until the cakes are about 2/3 full. You can sprinkle with Christmas sprinkles, chopped chocolate, etc for decoration.
overhead photo of cake batter in a muffin tin

4.  Bake about 9 minutes.

photo of mini nutella cakes

Fudgy Nutella Cakes

Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Course: Dessert
Cuisine: American
A dollop of Nutella, baked right inside the cake, give these mini cakes a rich and fudgy texture.

Ingredients

  • 1/2 cup Nutella spread
  • 1 large egg
  • 5 tbsp all purpose flour
  • extra nutella for filling

Instructions

  • Preheat oven to 350°F. Line or grease mini cupcake/muffin pan.
  • In a medium bowl, whisk together the egg, nutella and flour until blended.
  • Spoon batter into the cups about 1/3 full. Then add a dollop of nutella in the center of each. Cover with more batter, until the cakes are about 2/3 full. You can sprinkle with Christmas sprinkles, chopped chocolate, etc for decoration.
  • Bake about 9 minutes.

Notes

Recipe adapted from Abby Dodge's book Desserts 4 Today: Flavorful Desserts with Just Four Ingredients

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




7 comments on “Holiday nutella cakes perfected”

  1. I Tried them. Maybe I overcooked, but really didnt taste nice. 😛
    Oh well, I still love you, your blog and your recipes.

  2. Can I microwave them? I am planning to make them about 2 hours in advance, so just wondering how to make ’em warm again.
    Oh, and can I use 2 medium eggs instead of the one large one?
    Thanks, and wish me luck!

  3. These look yummy! Question.. Do u add the sprinkles before or after baking?

  4. I don’t normally comment on other people’s blogs… especially if I don’t know the person….. but I just wanted to tell you that i made these cakes and they were ABSOLUTELY DELICIOUS! If you’re a nutella lover, you will LOVE these!