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Traditional Italian Nutella Cake
This easy Nutella cake is pure comfort in every bite. With just a handful of simple ingredients, you’ll get a rich, fudgy dessert that’s loaded with that dreamy chocolate-hazelnut goodness only Nutella can deliver. It’s wonderfully moist, soft, and totally indulgent, yet comes together faster than you’d expect. Whether you’re celebrating something special or just need a sweet pick-me-up, this cake is always a crowd-pleaser for both kids and grown-ups. Little effort, big reward.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (300 g) Nutella
  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened (or almond flour for gluten-free option)
  • 4 large eggs, room temperature (optional)
  • ½ cup (120 ml) whole milk (optional)
  • powdered sugar (optional for dusting)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar, for dusting (optional)
  • Powdered sugar, for dusting (optional)

Equipment

  • 9-inch round cake pan or springform pan

Instructions
 

  1. Preheat the oven
    Preheat to 350°F (175°C). Grease and lightly flour a 9-inch cake pan, or line the bottom with parchment.
  2. Cream butter and sugar
    In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
  3. Add eggs and Nutella
    Beat in the eggs one at a time, mixing well after each addition.
    Add the Nutella and vanilla extract and mix until smooth.
  4. Combine dry ingredients
    In a separate bowl, whisk together flour, baking powder, and salt.
  5. Mix batter
    Add the dry ingredients to the Nutella mixture in two additions, alternating with the milk.
    Mix just until smooth, do not overmix.
  6. Bake
    Pour the batter into the prepared pan and smooth the top.
    Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Serve
    Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
    Once cool, dust with powdered sugar or sprinkle with chopped hazelnuts.

Notes

Use room-temperature ingredients: 
Eggs, butter, and milk should be at room temperature. This helps the batter mix smoothly and creates a lighter, more even texture.
Don’t overmix the batter: 
Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of soft and tender.
Check for doneness early: 
Oven temperatures can vary. Start checking the cake at the 33–35-minute mark. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Warm the Nutella if needed: 
If your Nutella is thick, microwave it for 10–15 seconds to make it easier to blend into the batter.
Line the pan for easy removal: 
Use parchment paper on the bottom of the pan to prevent sticking and ensure the cake releases cleanly.
 Let the cake cool before slicing: 
Cutting the cake while it’s hot can cause it to crumble. Allow at least 20–30 minutes of cooling time.
 

Nutrition Facts Italian Nutella Cake

(Estimated Per Serving)

Based on 1 slice out of 12 servings. Values are estimated from a traditional recipe.
Nutrient Amount %DV*
Calories 410 —
Total Fat 22g 28%
└ Saturated Fat 9g 45%
Cholesterol 65mg 22%
Sodium 160mg 7%
Total Carbohydrate 48g 17%
└ Dietary Fiber 2g 7%
└ Total Sugars 33g —
   └ Added Sugars 28g 56%
Protein 6g 12%
Vitamin D 0.6mcg 4%
Calcium 70mg 6%
Iron 1.8mg 10%
Potassium 180mg 4%
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
Most of the calories and fat come from the Nutella (hazelnuts, cocoa, and sugar) and butter, which provide the cake’s rich texture and chocolate-hazelnut flavor. The added sugar in both the Nutella and the granulated sugar accounts for the majority of the carbohydrate content.

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