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    Home » Recipes » Desserts

    Nutella Cake

    Published: Jul 19, 2023 by Lucy · This post may contain affiliate links · 5 Comments

    Jump to Recipe
    Overhead shot of rich and fudgy Nutella Cake dusted with icing sugar, with one slice partially removed.

    This 2 ingredient Nutella cake is rich and fudgy, and takes just 10 minutes to prepare!

    Packed with chocolate hazelnut flavour, this is the ultimate cake for any Nutella fan and is perfect for a quick chocolate fix or a decadent dessert!

    A slice of Nutella cake on a plate with a jar of Nutella just visible behind.

    Dense and gooey, this Nutella cake recipe is similar to my fudgy Nutella brownies which also have a dreamy texture and are packed with Nutella flavour. This indulgent dessert cake can be served cold, or warmed up with a scoop of vanilla ice cream, or just drizzled with cream.

    Having a jar of Nutella in the cupboard is pretty much essential as far as I'm concerned! Not only is it the best for eating straight from the jar or slathered thickly on toast; but it is perfect for whipping up a batch of simple treats. Try my Nutella Crumble Bars, 2 ingredient Nutella mousse or 3 ingredient Nutella cookies, swirl it through my easy banana muffins or cheesecake slice, or add to chocolate chip cookies for the best sweet treats.

    Baked Nutella cake sprinkled with icing sugar.

    Why You're Going To Love This Recipe

    • Nutella in every mouthful - this cake is packed full of chocolate hazelnut flavour!
    • Quick and easy recipe - taking just 10 minutes to prepare, Nutella cake is not only quick to make, but you don't need to be an expert to bake it either!
    • 2 ingredients - if you are a Nutella fan, chances are you have all the ingredients you need to make this cake in the kitchen already!
    • Suitable for those on a gluten free diet - like my flourless chocolate cake, Nutella cake is gluten free! If you are using another brand of chocolate hazelnut spread, check that it is gluten free before baking.
    • This Nutella cake makes the best dessert, but is also the most amazing birthday cake too!

    What You Need

    You need just 2 ingredients to make this rich, fudgy Nutella cake!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    • Nutella - or any other chocolate hazelnut spread. You can also make your own Thermomix Nutella.
    • Eggs - I use large eggs, which weigh approx 60g each.
    A jar of Nutella and 5 eggs, the only ingredients needed to make the cake.

    Equipment Required

    • Baking tin - use a 20cm round baking tin, lined with baking paper.
    • 2 mixing bowls and a silicone or rubber spatula.
    • Microwave.
    • Oven - I specify fan forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

    Step By Step Instructions

    Taking just 10 minutes to prepare, this fudgy chocolate cake is so simple to make!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Step 1 - Beat The Eggs

    Preheat the oven to 180 degrees celsius (fan-forced). Grease and line the base and sides of a 20cm cake tin with baking paper and set aside. 

    Place the eggs into a large mixing bowl. 

    The 5 eggs in a mixing bowl.

    Beat with handheld beaters or a stand mixer for 6-8 minutes, or until the eggs have frothed up and have tripled in size. 

    The eggs whisked and tripled in size.

    Step 2 - Warm The Nutella

    Place the Nutella into a large bowl. Heat in the microwave for 1 minute. Stir. 

    Hazelnut spread in a heatproof bowl after being in the microwave.

    Step 3 - Gently Combine The Nutella & Eggs

    Use a silicone or rubber spatula to mix one-quarter of the eggs through the Nutella until combined. 

    a quarter of whisked eggs added to the melted chocolate hazelnut spread..

    Gently fold through another one-quarter of the whisked eggs until combined. 

    Another quarter of egg whites being folded through the Nutella.

    Repeat two more times until all the mixture has been combined. 

    The cake batter once all the whisked eggs have been folded through the mixture.

    Step 4 - Bake

    Pour the mixture into the baking tin and cook for 25 minutes. 

    The cake batter poured into a lined baking tin.

    Allow Nutella cake to cool completely before removing from the tin and serving.

    Dust with icing sugar just prior to serving (optional).

    A slice of baked fudgy cake on a plate with a jar of Nutella in the background.

    Expert Tips

    • You need to beat the eggs until tripled in size - this takes approximately 6-8 minutes.
    • When adding the eggs to the Nutella, gently fold through the whipped eggs so you don't take the air out of them.
    • Make sure to line your cake tin to avoid the cake from sticking.
    • For a gooey fudgy chocolate cake: bake for 25 minutes.
    • For a firmer cake: cook for 30-35 minutes.
    • Allow Nutella cake to cool completely before removing from the tin - the cake sets as it cools and you want it to be fully set before you take it out of the tin.
    • Dust with icing sugar just prior to serving (optional).
    • Storage - this cake keeps in the fridge for up to 3 days, or you can freeze it.

    FAQs

    Is Nutella gluten free?

    Yes! As stated by the manufacturer of Nutella, Ferrero, Nutella is gluten free.

    Can I freeze Nutella cake?

    Yes, you can! Wrap the cake well and freeze for up to 2 months. Defrost in the fridge overnight.

    How do I heat the Nutella if I don't have a microwave?

    Spoon the Nutella into a heatproof bowl and place it over a pan of barely simmering water to warm the Nutella slightly.

    Slice of rich fudgy cake on a plate with a fork holding a mouthful of the cake.

    Related Recipes

    If you love indulgent chocolate cakes that are rich and packed with chocolate flavour, here are some more of my favourite recipes:

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    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A half eaten moist and gooey Nutella cake made with 2 ingredients.

    Nutella Cake

    This 2 ingredient Nutella cake is rich and fudgy, and takes just 10 minutes to prepare! Made with just Nutella and eggs, it's a decadent dessert!
    5 from 11 votes
    Print Pin Rate
    Course: Cakes, Dessert
    Cuisine: dessert
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 16 serves
    Calories: 104kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 5 eggs large (approx 60g each)
    • 250 g Nutella chocolate hazelnut spread
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 180 degrees celsius (fan-forced).
      Grease and line the base and sides of a 20cm cake tin with baking paper and set aside.
    • Place the eggs into a large mixing bowl.
      Beat with handheld beaters or a stand mixer for 6-8 minutes or until the eggs have tripled in size.
    • Place the Nutella into a large bowl.
      Heat in the microwave for 1 minute. Stir.
    • Use a silicone spatula to mix one-quarter through the Nutella until combined.
    • Gently fold through another one-quarter of the whisked eggs until combined.
      Repeat two more times until all the mixture has been combined.
    • Pour the mixture into the baking tin and cook for 25 minutes (see notes).
    • Allow to cool before removing from tin and serving.

    Notes

    RECIPE NOTES & TIPS
    • You need to beat the eggs until tripled in size - this takes approximately 6-8 minutes.
    • When adding the eggs to the Nutella, gently fold through the whipped eggs so you don't take the air out of them.
    • Make sure to line your cake tin to avoid the cake from sticking.
    • Cooking time: the cooking time will depend on how fudgy and moist you'd like your cake to be. 25 minutes will give you a VERY moist cake (as pictured). Cook for longer if you'd like a slightly less dense cake. 
    • For a gooey fudgy chocolate cake: bake for 25 minutes.
    • For a firmer cake: cook for 30-35 minutes.
    • Allow the cake to cool completely before removing from the tin - the cake sets as it cools and you want it to be fully set before you take it out of the tin.
    • Dust with icing sugar just pror to serving (optional).
    • Storage - this cake keeps in the fridge for up to 3 days, or you can freeze it, wrapped well, for up to 2 months. Defrost in the fridge overnight.

    Nutrition

    Calories: 104kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 26mg | Potassium: 83mg | Fiber: 1g | Sugar: 8g | Vitamin A: 75IU | Calcium: 25mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Rose M says

      February 04, 2024 at 1:54 pm

      5 stars
      Surprising result and very yummy. Thank you for this alternative approach. 🙂

      Reply
    2. Anne says

      December 25, 2023 at 8:39 pm

      Can I replace the eggs with aquafaba?

      Reply
      • Lucy says

        December 28, 2023 at 8:05 am

        I haven't tried that sorry!

        Reply
    3. Rose M says

      October 28, 2023 at 5:06 pm

      5 stars
      Just made it and put a few strawberry slices and blueberries on top for some freshness. Lovely - I will try it with creme fraiche too. Thank you.

      Reply
      • Lucy says

        October 29, 2023 at 7:25 am

        Yum!!

        Reply
    5 from 11 votes (9 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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