Cinnamon Nutella cake

Cinnamon Nutella cake

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(155 ratings)

Prep: 15 mins - 20 mins Cook: 1 hr - 1 hr, 10 mins

Easy

Cuts into about 12 slices
Cakes like these are wonderfully therapeutic to make - chuck the lot into a bowl, and give it a quick beat and it's ready to bake. Simple enough for a complete beginner

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal320
  • fat19g
  • saturates8g
  • carbs34g
  • sugars20g
  • fibre1g
  • protein5g
  • salt0.63g
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Ingredients

  • 175g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 rounded tbsp Nutella or own-brand chocolate hazelnut spread
  • 50g hazelnuts, roughly chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

Method

  1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.

  2. Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.

  3. Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.

  4. Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.

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Comments, questions and tips

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S1mOn
31st Jul, 2016
0.05
1 hour is far too long for this cake. Result was dry, very disappointing and a waste of ingredients. Need recipes that actually work please
anook_puke
27th Jun, 2016
5.05
Whenever I ask my friends or family which cake they would like me to make this weekend, they ALWAYS go straight for this one. A winner!
Dawnie61
10th Jun, 2016
Lovely spongy cake, very moist, not at all dry. I kept to original recipe & added an extra spoon of cinnamon as we love it. Baked for 45 mins, not 1hour. Think next time I'll spread Nutella on top as not sure it adds that much to cake & yes mine sunk to the bottom too.
catstring
2nd Mar, 2016
5.05
A really delicious cake! After reading some of the comments, I added 40g ground almonds and made it up to 190g with self-raising flour. The Nutella did sink to the bottom slightly during cooking but it didn't matter! I baked this is an oblong tin for around 25-30 mins and it came out springy and light.
foodles
9th May, 2015
5.05
Yummmm! Made this first time, after reading some of the previous comments, I reduced the flour to 185g and reduced the sugar and butter to 150g. I microwaved the Nutella and probably used more than the recipe!! I checked it after 45 mins and it was abit wobbley so left it for a further 10mins! It came out golden, light and fluffy, we couldn't wait 10mins for it too cool so tucked in after about 5mins! Delish!!! Will make again... Oh didn't have hazelnuts just sprinkled chopped nuts...
Mama Bookworm's picture
Mama Bookworm
20th Apr, 2015
5.05
Fourth time I've made this cake and as before it disappeared within minutes. The last couple of times I reduced the sugar to 150g and this time used ground hazlenuts, which worked really well. I have melted the Nutella so it stays in the middle, but I actually prefer it to sink to the bottom as you get a crisp, crunchy top and a loely chewy, gooey bottom. A quick and easy cake, which comes out great every time.
MeigaCartuxeira
29th Mar, 2015
5.05
This cake is marvelous!! I made it today for the first time and it turned out amazingly well !!! However, it was already done after 45min so I see why some people might find it dry if you follow the instructions. In any case...I will **definetely** do it again soon!
denise
20th Feb, 2015
5.05
Lovely cake. Took note of a lot of the comments and made the following changes: Used 150g self-raising flour and also added 50g of ground almonds which produced a wonderfully moist texture. I also warmed up Nutella, then added small dollops before swirling around with skewer; didn't add any hazelnuts which didn't seem to matter. Baked in centre of oven for 60 mins at 160C. Beautiful result with no hard, burnt crust.
jomarymargret
31st Dec, 2014
5.05
that is 1 amazing recipe!!!!!!! i luv nutella so, that cake is heaven............
Dippy Egg
19th Sep, 2014
0.05
I bake ALOT so I know what I'm doing, and this cake was totally wrong. The only change I made was to use 180g sr flour instead of 200g. Well, it was so dry that I dread to think what 200g flour would've been like! I melted the Nutella and put 3/4 up the cake so it wouldn't sink too much (as per advice on previous comments). Whilst the Nutella didn't sink, it did turn into firm lumps (not nice and gooey as I'd envisaged). And it was actual Nutella (original brand) as well! I don't know where the hell an hour cooking time came from as mine (at 170 degrees) was completely black on the top and edges. The centre (the only edible bit) was quite like a banana bread in texture, so perhaps this could be baked for less time in a load tin? I was so disappointed, as the cinamon batter & Nutella (I was curious whilst baking!) tasted lovely together. To be honest I don't think Nutella works in a cake - perhaps a microwave choc pudding, or a muffin or ramekin in the oven would work. Additionally I imagine Nutella frosting would be tasty! Don't waste your time and money like I did attempting this cake - one of the worst (of about a hundred!) cakes I've made :(

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ReadysteadyBAKE
16th Jan, 2017
5.05
Really lovely cake and very easy. Made in an 18 cm tin as didn't have a 20 cm and it was fine. Cooked in about 50mins even though it is abit deeper. Didn't change the ingredients and the nutella made a lovely chocolate layer just above the base when placed in blobs really near to the top then covered and swirled.
LeeannePark
27th Sep, 2016
5.05
This recipe is awesome! And the cakes a winner! 40 mins is the perfect time I find for this cake! And cinnamon frosting sets it right off!