This Nutella Cake, swirled with a decadent chocolate-hazelnut spread and topped with a sweet, nutty streusel, will become one your favorite go-to desserts. It looks impressive, but is easy to make, and tastes divine!
And, this Nutella cake is the perfect do-ahead dessert, as it will keep well and even taste better the next day. What's not to love about that?
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Essential Ingredients
Nutella: This is a brand of the popular Italian chocolate-hazelnut spread. I use the Nutella brand, as it's quite good, but any brand you like (or homemade) you like will do.
Hazelnuts: These nuts add a delicious, nutty depth of flavor to the streusel topping on the cake and reinforce the hazelnut flavor in the Nutella. Although I prefer to use hazelnuts, I have also used walnuts in a crunch.
Milk: You can use dairy, soy or oat milk in this recipe.
How to make the cake
1. In a large bowl using an electric mixer, beat together the sugar and butter until light and fluffy.
2. Beat in the eggs, one at a time and beating well after each addition.
3. Beat in the vanilla extract until blended.
4. Combine the flour, salt and baking powder in a small bowl. Alternate adding the flour mixture and milk to the butter mixture, beating until well blended.
5. In a medium bowl, mix the Nutella, cocoa powder, hazelnuts, and 1 tablespoon warm water until blended. Add half of the batter and stir until blended.
6. With a large spoon or cookie batter scoop, alternately add a scoopful of each batter to the prepared pan, working until all the batter is used. Gently run a knife back and forth through the batter to slightly swirl the batters together.
7. Bake at 350°F for 40 minutes. Remove the pan and sprinkle the top of the cake with the streusel topping. Return to the oven and bake for another 10 minutes, or until a cake tester comes out with just a few crumbs sticking to it. Let the cake cool the pan on a wire rack for 10 minutes. Remove the cake from th pan, set it on the rack and let it cool completely.
Recipe Tips
- The cake is done when it sprigs back when lightly touched in the center with a fingertip and when it begins to pull away form the sides of the pan, Check the cake occasionally. A cake tester, toothpick, or thin wooden skewer should come out almost clean (a few crumbs attached is fine) when inserted into the center of the cake.
- Run a knife around the edges of the loaf pan to loosen the cake before removing it to cool on the wire rack.
- Store the cake airtight at cool room temperature for up to 2 days; refrigerate it for up to 5 days.
Recipe FAQs
Nutella is an Italian brand of a jarred creamy, sweet spread made with chocolate and hazelnuts. The Ferraro company has been making it for over 50 years, and they are also known for their popular candy, Ferraro-Rocher. You can also make the chocolate-hazelnut spread yourself at home.
Store unopened and opened jars of Nutella at cool room temperature for up to 12 months. Do not store in the refrigerator, as it will become hard.
Nutella is a known as a breakfast treat and is often served as spread on toast or pastries. It's also good served over ice cream, as a dip with pretzels, cookies or fresh strawberries, and served as a spread with cut-up apples.
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Nutella Cake
Ingredients
Streusel Topping
- 2 Tbs. all-purpose flour
- 3 Tbs. light brown sugar
- ¼ tsp. salt
- 2 Tbs. unsalted butter, chilled
- ½ cup chopped hazelnuts or walnuts
Nutella Cake
- 2½ cups all-purpose flour
- ½ tsp. salt
- 2 tsp. baking powder
- 1 cup granulated sugar
- ½ cup (2 sticks) unsalted butter
- 2 large eggs
- 2 tsp. vanilla extract
- ⅔ cup milk
- ½ cup nutella
- 2 Tbs. unsweetened cocoa
- ¼ cup chopped, toasted hazelnuts or walnuts
Instructions
- Make the streusel: In a small bowl, mix the flour, brown sugar, and salt. Cut in the butter using two knives or your hands until the mixture is crumbly. Stir in the hazelnuts and set aside.
- Make the cake: Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan, or use a nonstick pan. Combine the flour, salt and baking powder in a small bowl.
- In a large bowl using an electric mixer, beat together the sugar and butter until light and fluffy. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla.
- Alternate adding the flour mixture and milk to the butter mixture, beating until well blended.
- In a medium bowl, mix the nutella, cocoa powder, hazelnuts, and 1 tablespoon warm water until blended. Add half of the batter and stir until blended.
- With a large spoon or cookie batter scoop, alternately add a scoopful of each batter to the prepared pan, working until all the batter is used. Gently run a knife back and forth through the batter to slightly swirl the batters together.
- Bake for 40 minutes. Remove the pan and sprinkle the top of the cake with the streusel topping. Return to the oven and bake for another 10 minutes, or until a cake tester comes out with just a few crumbs sticking to it. Let the cake cool the pan on a wire rack for 10 minutes. Remove the cake from th pan, set it on the rack and let it cool completely.
Notes
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