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.
About the Author: Jillian Bedell
Jillian grew up in Connecticut, went to university in Boston, college in New Haven, did some post-grad soul searching in New York, exiled herself to Mexico, married her longtime sweetheart, and lived in a house on the ocean. She suspected Maine might be the perfect place to raise a family, so she came back home to New England two years ago. Now a mom to Violet Maeve and living in Rockland, where she hopes to settle for a good, long while, Jillian reads, writes, walks, and practices Nia, when not watching Malcolm photograph sandwiches.
fromawaymaine
fromawaymaine
We're Jillian and Malcolm. We cook comfort food from around the world, designed to make you feel right at home, wherever you are. Join us as we explore Maine's vibrant food culture and cook New England's classic dishes, as well as our favorite recipes From Away. 
{ 21 comments… read them below or add one }
Preheating the oven now…
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!
The Nutella recipe changes subtly from country to country. I recommend Nutella from Italy, allegedly available in stores specializing in foreign products.
Yum! I love nutella! This cake would just be perfect for me! Thanks for sharing.
It’s surprisingly easy to turn it into a cake…try it out, and let us know what you think!
I’m feeling like trying this gluten free. How can it not be delish?
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.
this pix shows a tube pan cake not a bumdt cake
But “Nutella Tube Pan Cake” just doesn’t have the same ring to it, does it?
Can I use 1% milk in the recipe? THANKS!
Sure!
THANKS! I checked and silly me I have 2% milk. I will make and let you know how it turns out.
I was going to give a tentative yes to 1% but not to skim. 2 % totally!
so I made this with whole milk but did not bake it long enought and it was good kinda like a lava sort of. LOL!
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!
Absolutely! Any shape will work!
Could I use almond milk instead of regular milk?
If you try it, be sure to report back! Thanks, Pam!
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..
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?
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.