Nutella Cake

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!

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 slatd thickly on toast; but it is perfect for whipping up a batch of simple treats. Try my 2 ingredient Nutella mousse or 3 ingredient Nutella cookies, swirl it through banana muffins or cheesecake slice, or add to chocolate chip cookies for the best sweet treats.

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.

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.

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

Step 2 – Warm The Nutella

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

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.

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

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

Step 4 – Bake

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

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

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

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.

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

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!

Course: Cakes, Dessert
Cuisine: dessert
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 serves
Calories: 104kcal

Ingredients

5 eggs large (approx 60g each)
250 g Nutella chocolate hazelnut spread

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.

Recipe by CookGoodRecipes.com

Nutrition

Nutella Cake
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Why You’re Going To Love This Recipe

What You Need

Equipment Required