Nutella Cake

Whenever I crave something sweet that doesn't take up my entire afternoon, I make this Nutella cake. Few ingredients and simple steps. It's the kind of dessert that doesn't require much skill, and the result is perfect with coffee or as a quick snack.

Quick Info

Total time: about 40 minutes
Preparation time: 15 minutes
Baking time: 25 minutes
Servings: 10-12 slices, depending on how you cut it
Difficulty: easy
Recipe type: cake, quick dessert, suitable for any time of the day

Ingredients

300 g flour
3 eggs
200 g sugar
175 ml liquid cream (unsweetened whipping cream)
100 ml oil
1 packet baking powder (10 g)
Nutella or another chocolate spread (enough to put on top of the cake)

Preparation steps

1. Preheat the oven to 180°C. Prepare a cake pan: grease it with oil and dust with flour. This helps prevent sticking.

2. Place the eggs and sugar in a large bowl. Beat them with a mixer until they become light in color and creamy, and the volume nearly doubles. This usually takes a few minutes.

3. Add the oil, continuing to mix for a few seconds, then pour in the liquid cream. Beat the mixture a little more until it is homogeneous.

4. Sift the flour and baking powder on top to avoid lumps. Incorporate them into the batter with a spatula or a large spoon, using wide movements, just until no flour is visible. Don't overmix, as this will make the cake dense.

5. Pour the batter into the prepared pan. Smooth it out gently with the back of a spoon.

6. Add Nutella on top: either with a spoon, in random spots, or with a piping bag or a cut plastic bag to create stripes or shapes. The amount of spread depends on your preference, but it should be visible on the surface.

7. Place the pan in the preheated oven and bake the cake for about 25 minutes at 180°C. It's done when it passes the toothpick test – insert a toothpick in the center; if it comes out clean (without raw batter), you can take it out.

8. Let it cool in the pan at room temperature. Once completely cooled, slice it.

Why I make this recipe often

I love that I don’t need butter or complicated ingredients. The cake comes together quickly and without hassle, and the Nutella on top gives it a touch that appeals to both kids and adults. It also keeps well the next day; it doesn’t dry out quickly.

Tips and variations

Tips

Use unsweetened liquid cream to avoid making it too sweet.
Mix the flour as little as possible after adding it for an airy texture.
If you want to remove the cake from the pan whole, let it cool well first.

Substitutions

Liquid cream can be replaced with sweet cream for whipping, but it should not be fermented.
Nutella can be swapped with any spreadable chocolate cream, even homemade.

Variations

You can sprinkle a little salt on top for contrast.
If you like, you can add small pieces of nuts or hazelnuts, but only if you enjoy a denser texture.

Serving ideas

It's good on its own, with coffee or milk.
It also pairs well with yogurt for breakfast.
You can add extra Nutella when serving, if you want more spread.

Frequently asked questions

1. Can I use plant-based cream?

Yes, plant-based cream works too, but the taste will be slightly different from cream made from dairy.

2. Do I need to heat the Nutella before putting it on the cake?

It's not necessary, but if you want to pour it more easily, you can microwave it for a few seconds or leave it at room temperature.

3. Can I make the cake without a mixer?

You can, but it requires a bit of energy to beat the eggs with the sugar well enough. A mixer helps achieve the right texture.

4. Can the cake be frozen?

The plain cake, without Nutella on top, would freeze better. With chocolate cream, the texture may suffer.

5. What size pan should I use?

A standard loaf pan (about 28x11 cm) is suitable for these quantities.

Nutritional values

The values below are estimates for one slice (out of 12):

Calories: about 250 kcal
Proteins: 4 g
Carbohydrates: 30 g
Fats: 12 g
Values may vary depending on how much Nutella you use and the exact brand of ingredients. The cake is quite substantial, considering the cream, oil, and chocolate spread.

Storage and reheating

The cake keeps well at room temperature, covered, for 2-3 days. It stays soft even the next day. I do not recommend reheating in the microwave, as the Nutella may become too soft or runny. If you want it warm, it's better to cut a slice and let it sit for a few minutes at room temperature.

 Ingredients: 300 g flour, 3 eggs, 200 g sugar, 175 ml liquid cream, 100 ml oil, 1 packet of baking powder, Nutella (or another chocolate spread)

 Tags:  chocolate cake