Nutella® cake

Ingredients

• 4medium eggs
• 200 gsugar
• 1 packetvanilla sugar
• 100 gplain flour
• 2 level tspbaking powder
• 200 gground roasted hazelnuts
• 2 tbspNutella®
• about 350 gNutella®

Instructions

1. 1

   Prepare the tin

   Line the base of a springform tin with baking paper and preheat the oven. The recipe does not specify an oven temperature.

2. 2

   Make the sponge

   Beat the eggs in a mixing bowl with an electric mixer on its highest setting for 1 minute, until frothy. Mix the vanilla sugar into the sugar, then add it gradually while beating for 1 minute; continue beating for a further 2 minutes. Mix the flour and baking powder together and briefly stir them in on the lowest setting. Fold in the ground hazelnuts and 2 tbsp Nutella®. Spread the batter evenly in the tin and place it on a rack in the oven. The recipe does not give a baking time.

3. 3

   Cool the sponge

   Release and remove the sides of the tin, then turn the sponge out onto a wire rack lined with baking paper. Remove the tin base and leave the sponge to cool.

4. 4

   Fill the cake

   Carefully peel the baking paper off the sponge. Slice the sponge horizontally into two layers. Put the bottom layer on a cake plate and spread it with 2 heaped tablespoons of Nutella®. Place the top layer over it and press down gently.

5. 5

   Coat and chill

   Spread Nutella® all over the top and sides of the cake. Decorate with cake sprinkles or hazelnut brittle, if you like, then chill the cake until ready to serve.

What is a Nutella® cake?

This is a layered sponge cake built around hazelnuts and chocolate-hazelnut spread. It draws on the familiar European-style sponge cake format, with a light cake split horizontally and filled before being covered.

Hazelnuts in the sponge give the cake a nutty flavour and a little more texture, while Nutella® in the batter ties it to the filling and coating. The recipe keeps the decoration optional, so the cake can be finished simply or dressed up for a celebration.

Nutrition and macros by portion

The nutrition label shows one serving as written: 382 calories, 6g protein, 41g carbs, 21g fat.

Sugar and flour provide most of the carbohydrates, while the hazelnuts and Nutella® contribute much of the fat; eggs and hazelnuts also provide some protein. Serve a slice with berries or yoghurt, or alongside a lighter meal, to balance the rich cake.

Getting a light sponge

Eggs first: beat them until frothy before adding the sugar. This gives the batter its initial aeration.

Gentle mixing: add the flour and baking powder briefly on the lowest setting, then stir in the hazelnuts and spread. Avoid prolonged mixing once the flour goes in.

Working with the hazelnuts

Ground nuts: the recipe uses roasted, ground hazelnuts, which bring a toasted flavour throughout the sponge. Measure them as listed rather than replacing them with extra flour.

Nutella® in the batter: stir in the small amount at the end, alongside the hazelnuts. The larger quantity is reserved for the filling and outer coating.

Cooling and slicing

Release the tin sides before turning out the sponge, and remove the base while the cake is upside down on the lined rack. Let it cool fully before peeling away the paper and cutting it.

For even layers, use a long serrated knife and turn the cake as you cut. If the sponge is still warm, it is more likely to crumble or compress.

Filling and coating

The filling uses 2 heaped tablespoons of Nutella® spread across the bottom layer. Place the top layer gently and press just enough to settle it.

Spread the remaining Nutella® over the top and sides. If it feels too firm to spread, let it stand briefly at room temperature rather than applying heavy pressure to the sponge.

Serving and timing

The cake needs time to cool before filling, then should be chilled until serving. The supplied method does not state the oven temperature or baking duration, so use the original recipe's baking guidance if available.

Serve in modest slices with fresh berries or a spoonful of unsweetened yoghurt to add a fresh contrast to the sweet, nutty cake.

Recipe notes & tips

• Line the springform base before adding the batter so the cooled sponge releases more easily.
• Beat the eggs and sugar for the full stated times to build air into the sponge.
• Mix in the flour briefly on the lowest speed to avoid overworking the batter.
• Let the sponge cool completely before slicing it horizontally.
• Use a thin, sharp knife to spread the filling without tearing the lower layer.
• Chill the finished cake until serving so the coating has time to firm up.

Variations

• Fresh fruit: serve each slice with berries for a bright contrast.
• Hazelnut brittle: scatter it over the coating for extra crunch.
• Cake sprinkles: add them while the Nutella® coating is still soft so they adhere.
• Simple finish: leave off the optional decoration and keep the smooth Nutella® coating.
• Coffee pairing: serve with coffee to balance the cake's sweetness.

Common mistakes to avoid

• Overbeating after adding flour: mix only briefly on the lowest setting to keep the sponge tender.
• Slicing while warm: cool the sponge fully first so it is less likely to crumble.
• Rushing the cut: turn the cake as you slice horizontally for more even layers.
• Pressing hard when stacking: settle the top layer gently to avoid compressing the sponge.
• Using the filling quantity for the coating: reserve the larger amount of Nutella® for covering the cake.

How to store

Keep the cake covered in the refrigerator and serve it chilled. It is best enjoyed within 3 days; allow slices to stand briefly at room temperature before serving if the coating is very firm.

Frequently asked questions