BAKING cakes and sweet bakes CHOCOLATE

Nutella Cake

October 12, 2011

Nutella Cake

I have three huge bottles of Nutella sitting on my shelf. My mom would be furious if she knew; but then, that’s my excuse for not making unnecessary trips to the supermarket.

After having my fill of Nutella slathered on toast and straight from the jar, I decided I’d bake some of it into a cake. A dense, moist cake that is speckled with tiny bits of roasted hazelnuts. Nutella cake. I used the recipe from How to Be a Domestic Goddess except that I didn’t add any Frangelico – I wish I had some of my hazelnut extract to add to the silky cake batter. Also, what I also did was top the cake with Nutella instead of ganache and sprinkled it with caramelised hazelnuts instead of plain toasted ones. On second thought, I should have added some finely crushed caramelized hazelnuts into the cake batter too.

This is probably the third cake I’ve baked in my new oven, and I’m still getting used to it. Luckily I have an oven thermometer sitting inside all the time so I can calibrate it based on the readings, because for some reason this oven runs way hotter than the indicated temperature. The nifty equipment’s such a saviour. I’m also becoming pretty good at whipping up egg whites to stiff peaks with a giant whisk. Earlier, I never bothered adding salt, but I noticed that the whites get whipped up quicker with a pinch added in. The salt, apparently, acts as a fantastic stabiliser.

All in all, this recipe’s a keeper. (And it’s gluten free!) Do you have any favourite Nutella recipes for me to put my jars to use?

Nutella Cake Recipe

Serves: 8

Adapted from: How to be a Domestic Goddess (USA | UK | India)


  • 6 large eggs, separated
  • Pinch of salt
  • 125g soft unsalted butter
  • 400g Nutella (1 large jar)
  • 1 tablespoon Frangelico, rum or water
  • 100g toasted hazelnuts, ground
  • 100g dark chocolate, melted
  • For the icing:
  • 4 tbsp Nutella
  • caramelised hazelnuts [100g toasted hazelnuts +100g caster sugar]
  • Equipment: 23cm/9 inch Springform tin, greased and lined with parchment

  1. Preheat the oven to 180ºC/350ºF. In a large bowl, whisk the egg whites and salt until stiff. In a separate bowl, beat the butter and Nutella together, egg yolks and ground toasted hazelnuts.
  2. Stir in the cooled, melted chocolate, then fold in the egg whites gently, a third at a time.
  3. Pour into the prepared tin and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack.
  4. For the caramelized hazelnut nuts: Chop the hazelnuts coarsely. In a pan, melt the sugar until it turns amber. Toss the hazelnuts in, making sure they are evenly coasted and then transfer to a silicone baking mat or a lightly oiled baking sheet. Cool. Chop to separate the nuts.
  5. Spread the top of the cake with Nutella. Scatter the caramelized hazelnuts on top of it.


  • Reply Jason Sandeman October 12, 2011 at 3:50 AM

    Oh, my! My son would DEVOUR this cake, and I would be caught nutella-handed. I love that it is gluten free. Mind you, not so healthy for my sugars, but one has to splurge every once in a while. LOL

  • Reply Shaz October 12, 2011 at 5:55 AM

    OMG! Was at the grocery store eyeing a shiny new jar of Nutella for an upcoming cake order – just didn’t have a trusted recipe, et voilà :)

    Merci beaucoup Shaheen, and a very belated but heartfelt félicitations on your marriage, move to Paris and scholarship win!

  • Reply The Flavor Carousel October 12, 2011 at 6:30 AM

    Im rushing to buy a jar of nutella RIGHT now!! You’re right about the salt with the egg whites – makes the standing on the head test much quicker :-). Though salt shouldnt be used when you have only one or two eggs – its good only for large quantities!

  • Reply philippines catering October 12, 2011 at 9:23 AM

    Good food brings people together. Finger food is best suited for all occasions, it is light and people love eating it.


  • Reply Notyet100 October 12, 2011 at 9:52 AM

    My son gonna luv this :)

  • Reply Nishi October 12, 2011 at 11:46 AM

    The cka looks fantastic. Loved the presentation and the photograph :)

  • Reply Chaitali October 12, 2011 at 12:12 PM

    Make faux-Ferrero Rocher milkshakes!
    Blend a couple of tbsps of Nutella with crushed roasted hazelnuts. Drizzle in chilled milk and blend till it’s all nice and uniform. Add more milk and ice-cream (I use roasted almond ice-cream) to get the consistency you like. Top with chocolate shavings.
    It’s sinfully good!

  • Reply chinmayie @ love food eat October 12, 2011 at 4:55 PM

    What a beauty!! My cousin who is a HUGE nutella fan will LOVE it! Will bake it for her sometime :)

  • Reply Usha Nair October 12, 2011 at 5:33 PM

    This looks yummy! I’d love to try it.

    Do have a go at this very easy Nutella brownie:
    Mix together an egg and 1/2 cup of Nutella. Add some instant coffee powder, a tsp or so will do. Into this, mix in 5 tablespoons all-purpose flour.
    Optional: Top up with some nuts/choc chips/cranberries, or leave it plain.
    Spoon this batter into muffin cups and bake at 180degC for about 10 mins. Switch off. Take them out after 5 mins. You’ll get super-moist mini brownies in under 20 mins. Works everytime. I make it with my 3yr old son. :)

    Hope you like it!

    • Reply Farwin October 12, 2011 at 6:09 PM

      My kids are huge nutella fans and can’t wait to try this.Thanks for sharing.
      A big thanks to Usha Nair too for the very simple recipe…love it…

  • Reply Doux Project October 12, 2011 at 2:39 PM

    OMG! Would you believe I was just thumbing through the book yesterday thinking, I HAVE to make this! Coincidence?

  • Reply Anita Menon October 12, 2011 at 6:16 PM

    You had me enjoying all those wonderful travel posts and now this. Sinful and just perfect for indulging.

  • Reply Priya October 12, 2011 at 7:33 PM

    Super delicious cake, looks absolutely sinful and divine..

  • Reply Usha October 12, 2011 at 8:21 PM

    That looks delicious! Got to try this… I have some Nutella lying in my pantry

  • Reply Minal Rajan October 12, 2011 at 9:44 PM

    Sounds very similar to the French flourless chocolate cake … Only more delicious. Will surely make it this weekend. I used nutella marbled with White chocolate ganache on your hazelnut cheesecake recipe… It’s simply superb.

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  • Reply Maureen October 13, 2011 at 3:05 AM

    I LOVE NUTELLA! I am definitely going to have to try this. Thanks for posting.

  • Reply Amy October 13, 2011 at 4:36 AM

    Oh my goodness this looks so good… I’m pretty sure it’s impossible to dislike nutella. Or maybe impossible not to love it! Nice job–and I love How to be a Domestic Goddess! :D Beautiful photography, too.

  • Reply Jen @ My Kitchen Addiction October 13, 2011 at 7:00 AM

    This looks absolutely fabulous. I just love Nutella… I will have to bake this cake very soon.

  • Reply a spoonful of yumm October 16, 2011 at 12:53 PM

    looks very delicious ! i’m so jealous of the nutella jars you have ;-) check out journey kitchen for a nutella ice cream recipe (without ice cream maker) :D

  • Reply Kulsum at JourneyKitchen October 16, 2011 at 4:57 PM

    Love this cake. One of my favorite things I posted about a while back is to make is Double Nutella cookies with nutella chips.

  • Reply Cookin' Canuck October 16, 2011 at 8:05 PM

    We have lots of family coming to visit for Christmas and I am bookmarking this to make for them. So tempting!

  • Reply joey October 18, 2011 at 9:06 PM

    I love this cake of Nigella’s!! I am a big fan of Nutella and have made this cake too…I always felt that I didn’t taste the Nutella enough…using Nutella instead of ganache to frost it is a genius idea!!

    I have a bunch of Nutella recipes on my blog :)

    • Reply The Purple Foodie October 18, 2011 at 11:14 PM

      I love all the chocolate recipes on your blog! I had bookmarked Nigella’s dense chocolate cake on your blog years ago. I still haven’t come around to making it. :(

  • Reply cat October 20, 2011 at 11:51 AM

    I recently learned that if your eggs are room temperature, you will get stiffer and more dense egg white peaks when whipped…this recipe sounds mouth watering. Congratulations on your new life changes!

  • Reply Megha Sarin October 20, 2011 at 5:47 PM

    Hey it looks yum.

    Check out this easiest chocolate cake recipe dished out with oodles of nutella

  • Reply The Doux Project October 27, 2011 at 7:09 PM

    Hi Shaheen,

    Now, I’m assuming this can’t be frosted right? By frosted I mean, frosted like a birthday cake? This would be perfect for my neice’s 2nd birthday but I want to frost it all over – is it too soft for that?

    • Reply The Purple Foodie November 2, 2011 at 1:15 AM

      Sorry for being so late! You could probably do a thin, non-drippy layer and then stick some grated chocolate on the sides?

  • Reply Judy October 30, 2011 at 2:41 PM

    I can totally buy into the nutella craze! Bookmarking this one for my partner who’s crazy over nutella (straight from the tub)

  • Reply Armin November 2, 2011 at 8:31 AM

    coincidence..i made this over the week-end and followed Nigella’s to the T…was super duper loved by all…is there anything a jar of Nutella will not cure????

  • Reply Recipe List | The Purple Foodie November 3, 2011 at 2:04 PM

    […] Fudge Cake German Apple Cake Hazelnut Cheesecake Honey Lavender Madeleines Lemon Poppy Seed Muffins Nutella Cake Nutella Cupcakes Pear and Ginger Cake with Walnuts Raspberry Yoghurt Teacake Red Velvet Cupcakes […]

  • Reply Ren-Ren December 12, 2011 at 11:29 PM

    This cake was a big hit at work today! (We had the water version rather than the Frangelico or Rum version).

  • Reply Antonia February 11, 2012 at 9:34 PM

    Nutella Cake? I think I just wept tears of joy! (Have you ever tried mixing your Nutella in vanilla ice cream? It’s to die for!)

  • Reply Sanaa January 1, 2013 at 10:14 AM

    Hi Shaheen, i am a complete novice to baking and tried my hand at this cake for the first time, that too at a new year’s party!. Was super nervous.
    The cake however was a super duper hit with everyone and till the end i had people gorging on it, so much that they got could not eat a morsel more!
    Most importantly it bought that classic expression, eyes wide open and then close tight, on everyone’s face! Great confidence booster. Thank you so much for this :)

  • Reply Ritu September 16, 2013 at 1:57 PM

    hi should i just half d ingredients if i’m making for a small quantity

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