Chef’s Secret: Okay, lean in — I’m about to share a tiny bake-shop trick that makes a Nutella cake feel like a fudgy, hazelnut hug. I guard this one like a favorite spatula: a scoop of Nutella and a splash of yogurt turn a humble batter into something almost too good to slice. I learned it from a grumpy pastry chef who insisted on texture over theatrics, and I never looked back. Expect a glossy, crackling top, a tender, slightly gooey center, and that irresistible nutty aroma that will have everyone hovering near the oven like moths to a flame.
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
Why This Recipe is Awesome
This cake feels decadent but comes together like a weeknight miracle. It’s dense without being heavy, fudgy in the middle with slightly crisp, crackling edges, and the aroma of toasted hazelnuts and chocolate fills the kitchen. It’s so easy even your oven can’t mess it up — and the texture? Think molten brownie meets sponge cake. Serve warm with a scoop of vanilla ice cream and you’ll hear appreciative sighs (or frantic forks — either is a win).
Ingredients
For the Main Dish:
- 1 cup Nutella (or any chocolate-hazelnut spread)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/4 cup unsalted butter, melted (4 tbsp)
- 1/2 cup whole milk (or 2% milk)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Optional: 1 tsp instant espresso powder (brightens chocolate flavor)
For the Sauce / Garnish (optional):
- Extra Nutella, warmed (for drizzling)
- Toasted chopped hazelnuts or chopped dark chocolate for topping
- Powdered sugar for dusting
How I Make It
Step 1:
Preheat the oven to 350°F. Grease an 8-inch round pan and line the bottom with parchment — this helps the cake release easily. In a large bowl, whisk together the dry ingredients: 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. Take a second to inhale that slightly nutty, bready scent — small pleasures.
Step 2:
In another bowl, whisk the wet ingredients: 2 eggs, 1 cup sugar, 1/4 cup melted butter, 1/2 cup milk, 1/2 cup Greek yogurt, and 1 tsp vanilla. Stir in 1 cup Nutella until the mixture runs glossy and smooth. If you use the espresso powder, dissolve it in the milk first — it wakes up the chocolate without making anything taste like coffee.
Step 3:
Fold the dry ingredients into the wet, mixing gently until just combined. Don’t overmix — a few streaks of flour are fine. The batter will feel thick and slightly shiny from the Nutella. Spoon it into the prepared pan and smooth the top with a spatula. I tap the pan on the counter once to settle the batter and chase out big air pockets.
Step 4:
Bake for 35–40 minutes, rotating the pan halfway through if your oven runs hot. Watch for golden, crackly edges and a surface that jiggles only slightly in the center. Insert a toothpick into the middle — it should come out with a few moist crumbs, not wet batter. That gives you a gooey, tender center without collapsing the cake.
Step 5:
Let the cake rest in the pan for 10 minutes, then run a knife around the edge and invert onto a rack. Warm a few tablespoons of Nutella in the microwave (10–15 seconds), drizzle over the top, and scatter toasted chopped hazelnuts or chocolate shards. Serve slightly warm with ice cream or a mug of milk. I always sneak a scrap while it’s still warm — zero shame.
Pro Tips
- Warm the Nutella slightly to make it easier to stir — 10 seconds in the microwave does wonders.
- If your oven temperature swings, use an oven thermometer and aim for a true 350°F for consistent results.
- Swap Greek yogurt for sour cream to make the crumb more tender and tangy — I prefer yogurt for a lighter touch.
- Want a richer cake? Replace 2 tbsp of milk with heavy cream for an extra plush crumb.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap Greek yogurt for sour cream — you’ll get a slightly tangy, moister crumb.
- Use 3/4 cup oil instead of butter for a dairy-free option (see FAQ for ratio notes).
- For gluten-free: replace flour with a 1-to-1 gluten-free baking mix and add 1/4 tsp xanthan gum if the mix lacks it; texture changes slightly but stays tasty.
- Make it vegan by using a dairy-free Nutella alternative, flax eggs (2 tbsp ground flax + 6 tbsp water), non-dairy yogurt, and oil for fat.
Variations & Tips
- Nutella Swirl: Add dollops of Nutella on top of the batter and swirl with a knife before baking for dramatic, gooey ribbons.
- Orange Zest: Fold in 1 tsp orange zest to the batter for a bright, citrus-chocolate note.
- Espresso Boost: Add 1 tsp instant espresso to the milk to deepen the chocolate flavor.
- Nut Crunch: Fold in 1/2 cup chopped toasted hazelnuts for texture and crunch.
- Mini Cakes: Bake in a muffin tin for 12–14 individual treats and reduce bake time to 18–22 minutes.
- Layer Cake: Double the recipe to make two 8-inch layers and fill with whipped cream or mascarpone mixed with Nutella.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool completely, and wrap it tightly. Store at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices in the microwave for 10–15 seconds to restore that warm, gooey feeling.
- Can I double the recipe?
- Sure thing. Use two 8-inch pans or one 9×13 pan. If you use a 9×13, check for doneness at about 30 minutes since a larger, shallower pan bakes faster.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden, crackling edges and a center that jiggles slightly. A toothpick should come out with moist crumbs, not wet batter. If it looks shiny and very runny in the center, give it a few more minutes.
- What if I don’t have ingredient X?
- No Nutella? Mix 3/4 cup melted chocolate with 1/4 cup hazelnut butter or peanut butter for a similar vibe. No yogurt? Use sour cream or buttermilk (same amount).
How I Like to Serve It
I love this cake warm with a scoop of vanilla ice cream and a scattering of toasted hazelnuts at a casual dinner party. It works for birthdays, last-minute guests, or when you crave something utterly comforting on a chilly night. Pair it with espresso or a full-bodied red wine for adults — yes, it plays well with both.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days.
- Reheat individual slices in the microwave for 10–20 seconds for that fresh-from-the-oven vibe.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Nutella masterpiece! Slice, savor, and don’t forget to lick the spoon.