This Nutella Cake is easy to make with simple ingredients. If you’re a fan of chocolate and hazelnuts, this cake is a recipe you’ll want to try.
I’ve never seen an entire cake that is Nutella flavored. I’ve seen various cakes swirled with Nutella, and I’ve made a Nutella mug cake. So I figured, why not a regular bundt cake only with the chocolate hazelnut spread?
For this recipe, there is a lot of batter. I used an extra-large bundt pan and had enough batter to make six cupcakes, too. You could also use smaller cake pans to make multiple cakes or use this recipe to make all cupcakes. Just adjust the baking time if your cakes are smaller.
- All-purpose flour
- Baking powder
- Softened unsalted butter
- Granulated sugar
- Large eggs
How to Make It
Preheat oven to 350°F and spray a bundt pan with baking spray with flour. Line 6 cupcake liners in muffin pan.
In a small bowl, whisk the flour, baking powder, and salt. Set the dry ingredients aside.
Cream the butter with an electric mixer at medium speed. Add the sugar gradually and beat until the mixture is fluffy, about 3 minutes.
Add the eggs one at a time and beat well after each addition. Add in the Nutella and mix to combine.
Add half the flour mixture and half the milk to the wet ingredients and mix. Add in remaining flour mixture and milk and mix until batter is smooth.
Fill 6 cupcake liners about 2/3 full of batter. Pour remaining batter into the bundt pan.
Bake the Nutella cake for approximately 55 minutes or until a toothpick inserted comes out clean. Bake the cupcakes for about 18-22 minutes.
When the cake is cooled, you can melt some Nutella in the microwave to use as frosting or dust the cake with powdered sugar.
It’s always a good idea to use room-temperature ingredients when you make a cake. So, leave the eggs, butter and milk out at room temperature for about 30 minutes before making your cake. This will make it easier to mix them without overmixing the batter.
When you bake the cake, keep an eye on it. If you overbake the cake it won’t be as moist so use a cake tester to check it.
This cake came out a pretty dark brown. I wasn’t sure really how to decorate it and didn’t want to mess with the almost shiny surface.
I think the best way to decorate it maybe is with a Nutella frosting. But I’m still hesitant to decorate my Bundt cakes. I’ve tried it a few times and messed up horribly. So, in the end, I just did a powdered sugar dusting.
For the cupcakes, I think a Nutella buttercream or Nutella ganache would work great. Or try another buttercream frosting like vanilla or chocolate.
This cake came out soft and moist and tasted of Nutella. Yum. It’s not overly sweet, so if you enjoy frosting, I do recommend melting some Nutella and frosting your cake with it. Or you could drizzle some over the slices when you serve it.
I really enjoyed this Nutella cake recipe though. And I would definitely make it again. It was pretty easy to put together and I was able to cram it in one late night before bed.
More Chocolate Cake Recipes
- 2 3/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 cup milk
- 1 cup Nutella
- Preheat oven to 350°F. Spray an extra large bundt pan (12-16 cup) with Pam Spray with flour. Line 6 cupcake liners in muffin pan.
- In a small bowl, combine the flour, baking powder and salt.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add in the Nutella and mix. Add half the flour mixture and half the milk and mix. Add in remaining flour mixture and milk and mix until batter is smooth. Fill 6 cupcake liners about 2/3 full of batter. Pour remaining batter into bundt pan.
- Bake for approximately 55 minutes until a toothpick inserted comes out clean for the bundt cake. Bake about 18-22 minutes for the cupcakes.
- When the cake is cooled, you can melt some Nutella in the microwave to use as frosting.
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.
Absolutely delicious! Moist and tender on the inside. Great flavor.
I’m so glad you liked it!
What kind of flour? Cake flour?
Can I prepare this cake 2 days before the party and leave it either on the counter (covered) or in the refrigerator? Or would it lose its taste?
that should be fine
I’m not so happy with how it turned out! It doesn’t taste like Nutella at all, just sweet. It’s nice and moist, yes but otherwise underwhelming. My 3 year old is happy with it and would eat the entire thing but it’s for a party and I’ll see what my guests say.
this is a really old post. perhaps next time you may want to check out some of my newer nutella recipes. Especially my Nutella brownies https://kirbiecravings.com/2013/02/easiest-3-ingredient-nutella-brownies.html or Nutella cookies https://kirbiecravings.com/2014/05/4-ingredient-chewy-nutella-cookies.html
I made this last night, with one modification, and it worked really well! The batter fit in my pan (my Bundt pan is 10″ across, not sure about the cup capacity) and the instructions were very helpful, re: making 6 cupcakes in addition to the cake. I really wanted a chocolate Nutella cake, so I swapped 1/2 cup of flour for 1/2 cup of cocoa. I will definitely make this again, and when I do I will reduce the sugar to 1 cup. I found the 2 cups of sugar and 1 cup of Nutella to be too sweet for my taste. Adding mini chocolate chips would be a good idea too. I’m looking forward to testing it out!
im glad this worked out for you!
Made this cake today in a heart shaped bundt pan (10cup capacity) and the remaining batter in a small bundt pan. It came out perfect!!! Yes, it took 50 minutes for my cake to bake. Soooo moist and yummmmy! We loved it. I made a simple and super ganache to dress the cake( chocalate chips, heavy whipping cream and a tbsp of nutella)it was awesome. I recommended this cake to all faithful nutella lovers in the world. Just follow the receipe ditto. It’s no fail cake. If at all any body’s cake failed it’s simply because of their oven temperature or so.thanks Kirbie for the wonderful receipe!
yum! So glad it turned out right for you. I was beginning to wonder as I’ve had fine results but some people were commenting that it didn’t work
I wanted to spunk it up a bit so I added crushed walnuts and white chocolate chips. I also omitted 1/4 of the milk and added sweetened condensed milk instead. I also added a little vanilla. Oh and I used coconut sugar for half the sugar. It’s baking now. Wish me good luck! The batter tasted exquisite!
let me know how it comes out!
This cake is delicious! Very moist and fluffy. Thanks for the recipe, I will definitely make this again.
I’m so happy to hear that!
UGH! What a mess and no cake to show for it. I decided to cut my losses and threw it away after over an hour of cooking(it still wasn’t done!) and oozing all over the bottom of my oven. Yes, I used the typical Bundt pan. Unfortunately, I was providing dessert tonight and now because of the state of my oven, I won’t even be able to make something else!Please either correct the recipe or remove it so no one else has to deal with the aftermath.
It sounds like you put all the batter into the bundt pan, but it makes more than 1 regular bundt. That would explain why it would spill over and not be done cooking. I’ve made this twice without an issue and I have double checked the recipe
Wow what a mess! My oven is overflowing with cake. I am a very experienced baker and this never has happened. I think your mesurements are in correct. My cake is all over my oven and had been in for almost a hour and a half and is still not cooked.
I’m sorry yours did not turn out. I’m not sure why it overflowed. I used a large bundt pan and it rises pretty high, but it still cooked and did not overflow. Perhaps you can remove maybe 1/3 of the batter and makes them into cupcakes or something and bake the rest in a bundt pan.
I decided to try this, and decided to lower the baking temp after reading some comments. I’m a good hour and 10 minutes into the cake and it is still not done. Also, I’m not sure if this is related or not, but I have cake batter cascading out the center of my bundt pan and into the bottom of my oven. At least it smells delicious!
Hmm, perhaps you shouldn’t have lowered the baking temp. I hope it still turns out though!
How much time woupd I bake it If im doing 8″ round pan
Are you able to pour all the batter into an 8 inch round pan? Or is it being split in half? I don’t know for sure since I’ve only made it in a bundt pan, but I would guess it would start out with a similar time and then check on it. I’m trying to imagine if the 8 inch would be a thinner or thicker layer of batter than the bundt pan.
Made this last night and it turned out wonderful!
I’m so glad to hear that!
Thanks, will try next time….as it cooked it looked great. then about 3/4 of being done it goes flat. Any suggestions?
I’m not quite sure as this hasn’t happened to me before. Are you using a stand mixer to mix the butter and sugar? I use the paddle attachment, and make sure the butter is softened in the microwave. When it beats up, it is very fluffy. And I beat it for about 3 minutes to make it super fluffy. I think this is important to keeping the cake from deflating, so maybe that is the issue?
This is my 2nd time making the cake and I am having problems.
1st time – I had way too much batter in the bundt pan. Burned
on top. Cut top off and put back in oven and cooked more.
2nd time I only put in half the batter, rose beautiful, but,
fell in the middle. Can you tell me what I am doing wrong?
I am going by the receipe.
Please help – too good to waste.
I’m sorry to hear that. Mine fit perfectly in my bundt pan, do you have a bigger bundt pan you can use? I think mine was a 10-12 cup bundt pan. If not, I suggest maybe put 2/3 of the batter in instead of only half. Only half sounds like it would be too small of an amount.
Yum, Nutella cake! I think it is just perfect with a dusting of powdered sugar. I always find that happening to my Bundt cakes as well. The inside is moist but the edges dry. I wonder if baking it at a lower temperature (300 or 325°) a little longer would help?
I’ll try to lower the temp next time. I’ve that issue sometimes with bundts, but sometimes not. I think I might have just overbaked it a tad. Still yummy though!
I’m really clumsy, so it’s better that I don’t try to decorate my desserts. But I think one bundt is too perfect to decorate, and just the powdered sugar is perfect 😉 And then, I think, you can add som ice cream to eat it, can I???
I’m going to take the recipe, since I love Nuttella and I have bought a veeeeeery big jar this week!!
And when you use Nutella, pumpkin and things like that, I can’t believe you’re wrong :p
I think powdered sugar is good too. I’m not a big frosting person though I think a glaze or frosting might have made this cake look more appealing. It’s still good though and definitely would be good with ice cream.
That’s one gorgeous cake with one gorgeous ingredient! Who doesn’t like Nutella, bookmarked!!!
I agree. Nutella always makes me happy.
Looks like I’ll be making this too!
I have the same bundt pan! I love how Gothic it looks.
About topping the bundt cake, yes, frosting is too thick. Have you thought about glaze? I’ve glazed my bundt cakes before and it looks really nice.
I find it easier to glaze round cakes or do some sort of glaze frosting on a regular bundt pan. But when it has these cool shapes, I never know what to do without ruining it. I actually used your cake stand to serve this in! But my pictures came out really weird cuz of lighting, so I didn’t put it in this post. I used the turtle one for some cupcakes I’ll be posting about later. =)
Will I be able to use a angel food pan? I don’t have a Bundt pan.
Yes that should be fine.