nutella-cake

Nutella Bundt Cake

The first time I tasted Nutella, I was on a high school field trip to France. I was sixteen. We spent a week in Paris, going to the Louvre and Jim Morrison’s grave and and cafes and eating ham on buttered baguette in the Place de Vosges and drinking Volvic water and sweet Champagne, straight from the bottle. After that, we took a train to Poitiers. I stayed with a very nice girl who smoked Gauloise cigarettes and drank wine with her parents, and whose handsome boyfriend got to spend the night in her room. The Marchenoirs gave me a bowl of hot chocolate and Nutella spread on crusty bread for breakfast. It’s a wonder I ever came home. Today, I baked the gooey hazelnut spread into a cake. And it is amazing.

Nutella Bundt Cake
Adapted from a recipe on Kirbie’s Cravings

Ingredients:

  • 2 3/4 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup Nutella
  • 1 cup whole milk

Method:

Preheat oven to 350. Grease and flour a bundt pan. In a large bowl whisk to combine flour, baking powder, and salt. In the bowl of a stand mixer cream sugar into the butter until light in color and fluffy in texture, about three minutes. Add one egg at a time, then the Nutella. Pour in half the dry ingredient mixture, half the milk, the rest of the dry ingredients and the rest of the milk; mix until just combined. Spread the (rather thick) batter into a prepared bundt pan and bake for 45-55 minutes. Top with confectioner’s sugar, or a dollop of whipped cream, to really gild the lily.

 




There are 23 comments

Add yours
  1. Jessica

    That’s sounds eerily similar to my experience in France! I remember those buttered baguettes with that paper thin ham – so unbelievably simple, unbelievably delicious. Had my first taste of Nutella as well. This cake looks stellar – I’m contributing to a bake sale soon and this may fit the bill. Thanks!

  2. Ohforgotssakeeverydamnwestiewantsaname

    The Nutella recipe changes subtly from country to country. I recommend Nutella from Italy, allegedly available in stores specializing in foreign products.

  3. Gloria

    You guys have such great recipes, everything looks delicious. I saw your “pin it” button, so I hope it’s OK that I did so! Thanks for sharing.
    Best,
    Gloria
    P.S. I’m from Bklyn, NY, now living in CT. :)

  4. Dani

    Can I use a different shape bundt pan? I am making it right now to bring to a Thanksgiving dinner party tomorrow. It’s not traditional, but it sounds so yummy!

  5. Lynn

    Made this recipe to the letter, put it in my bundt pan, and it overflowed over my entire oven . Don’t get me wrong the batter tasted great but are you sure you used a bundt pan? I am an experienced baker so I should have split it between pans just by looking at how full it was but a heads up would have been nice..

    • Peggy

      I too followed the recipe as written. Except for longer baking time, it turned out perfectly. Getting ready to make my second cake in 3 days. I am using an “antique” Nordicware bundt pan -harvest gold believe it or not! It is a 12 cup pan. Perhaps some of you are using smaller capacity pans?

  6. Sarah

    I rarely leave comments on blogs, but this is worth it. I’ve made this cake 3 times in the last 3 weeks and wanted to share my findings. First, it totally overflows in a bundt pan (BUT, it is still delicious). At least it did for me. Second, when I follow it to the T, it fell (BUT, it was STILL delicious). But I’m in Denver and wasn’t sure how altitude played into it. So for my third time, I researched and I discovered that anyone over 3000 feet should raise the oven temp to 375, use 1/4tsp less of baking powder, and add an extra 1/4 flour. It was not only (still) delicious, but it actually looked like your picture! Except then I whipped cream, piped rosettes on top, and filled the center with sliced strawberries. THANK YOU for my new go-to cake. My husband and kids adore it, it’s easy, and it’s gorgeous.

  7. marcia

    I just made this cake… what a disaster!!!! It spillled over my entire oven… nasty recipe!
    I am 71 yrs old and have been making cakes for a long time. This is by far the worse
    experience I have ever had with a recipe!!!!
    Costly mistake making this cake!!! :O((((((

  8. Marilyn

    I modified this recipe, and it turned out great… though I combined all of the dry ingredients together and then halved the dry ingredients to cream in the butter. I know it goes against the rules, but it turned out well. I substituted bread flour for AP, found that the ratios were great as specified in this recipe, so kind of wondered what happened with the negative review of the 70-year-old baker. I always incorporate things slowly, break rules to see how hearty a recipe is. I would recommend using the lowest speed on the stand mixer, mix all of the dry separately, then add the butter to half of the dry, drop in the eggs individually, add the milk (of choice). I did use a stand-mixer, not a hand one, so I think this recipe was spot on, except mine did have to bake for approximately 65 minutes. Oven temp at 350 with a medium set oven rack. I also used 1 cup of low-fat buttermilk instead of whole milk to give it more of a acid/fat balance. You could incorporate either orange or lemon juice for the same effect.

    For the Nutella. I didn’t mix it in. I wanted more of a swirl bundt effect. I took the Nutella, cream in about 1/3 a cup of honey with it, probably should of used more, but still the desired effect was good, because I wanted the Nutella flavor to pop and contrast with the batter. I piped it on top and used a bamboo skewer to thread it through the batter. What will actually happen is that there will almost be a tunneling effect that happens when it cooks.

    Overall I would recommend this recipe as a solid base. There is enough freedom for a baker/cook to play with it. That is the true test of any recipe, if you can somehow, take it and have fun.


Post a new comment