Nutella cake recipe
This Nutella cake recipe is a chocolate lover’s dream: soft, fudgy, and layered with irresistible hazelnut goodness.
Ingredients
- 1 ½ cups 190g all-purpose flour
- 1 cup 200g granulated sugar
- ½ cup 50g cocoa powder (unsweetened)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs room temperature
- ¾ cup 180ml milk (whole or plant-based)
- ½ cup 120ml vegetable oil (or melted butter)
- 2 tsp vanilla extract
- ¾ cup 225g Nutella, plus extra for filling/frosting (optional)
Optional Add-Ins:
- Chopped hazelnuts
- Chocolate chips
- Whipped cream or vanilla ice cream for serving
Instructions
Step 1: Prep the Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease an 8-inch round cake pan and line the bottom with parchment paper.
Step 2: Mix Dry Ingredients
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
- In another bowl, beat eggs, then add milk, oil, and vanilla. Mix well.
Step 4: Make the Batter
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in ¾ cup Nutella until evenly distributed (don’t overmix).
Step 5: Bake
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Step 6: Decorate (Optional)
- Once cooled, spread extra Nutella on top or add a simple chocolate glaze.
Notes
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Carbohydrates | 50g |
| Sugars | 35g |
| Protein | 6g |
| Fiber | 2g |
| Cholesterol | 55mg |
| Sodium | 220mg |