Indulge your sweet tooth with this decadent Nutella cake recipe, a true delight for chocolate-hazelnut lovers. Warning: it's irresistibly addictive and perfect for special occasions like Valentine's Day or birthdays!
This Nutella cake has been a staple in our family for decades. As kids, we clamored for it on every birthday—my brother still requests it today. Though I don't know its exact origin (pre-internet days!), its fluffy cake, Nutella, and whipped cream combo never fails to impress. Now as a mom, I've baked it countless times, including for my daughter's recent birthday. Even my sister-in-law, no cake fan, took two slices. Nutella and whipped cream? Genius.
As shown in the featured image, I topped it with fondant and a unicorn cake topper. Check out my unicorn cake topper tutorial for step-by-step instructions.
For quality fondant, see my review of Tasty Me products.
Print Recipe
Baking time: 45 min
Serves: 12
Author: Anja
Mix eggs, sugar, and baking powder on high speed for at least 3 minutes until pale, foamy, and white.
Gently fold in sifted flour with a whisk. Avoid stirring vigorously to keep it airy.
Bake in a preheated oven at 175°C for 40-45 minutes. Don't open the door for the first 20 minutes to prevent collapse. Cool in the open oven.
Whip cream for 2-3 minutes until slightly lumpy.
Mix each Klopfix packet with vanilla sugar.
Add 350 grams Nutella to the cream.
Resume whipping, adding Klopfix mixtures one by one.
Whip until firm but not overdone (to avoid Nutella butter). Great for buttercream alternative!
Cool cake completely, then slice in half with a knife or dental floss.
Spread thin Nutella layer on bottom half; top with 1/3 of whipped cream.
Add top layer; frost with remaining cream.
Enhance with fruit like pears or mandarins between layers.
Who will you bake this Nutella cake for? Share below!
