Nutella Cake
This Nutella Cake, swirled with the popular decadent chocolate-hazelnut spread and topped with a nutty streusel, will become one your favorite go-to desserts. It looks impressive, but is easy to make, and tastes divine! It's the perfect make-ahead dessert.
Servings: 10 servings
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
Store the cake in an airtight container at cool room temperature for up to 2 days; refrigerate it for up to 5 days.