Cinnamon Nutella cake

Cinnamon Nutella cake

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(153 ratings)

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


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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  • 175g softened butter



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

  • 175g golden caster sugar
  • 3 eggs



    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



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

  • 4 tbsp milk



    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



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


  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 (190)

sandypandy77's picture

Made this for the second time last weekend (or I should say my 10 year old did)! Came out better second time round as we took on board the tip where you heat the nutella slightly and drizzle it over rather than blob it. Seems to stop it from sinking as much. And of course, you can't possibly just stick to 4 tablespoons - where chocolate is concerned we always add a little extra (doesn't everyone??!!) Anyway, it went down really well at a family party and there was none left.

clairewadham's picture

As a chuck-it-all-in-and-mix-cake, it's really easy to make and tastes great. The only way to stop the nutella sinking to the bottom is to put it as high up in the cake as possible, I worked this out after not reading the instructions properly the first time I made it! I agree it can also be a bit dry, so a bit less flour needed, but I think the reason for all the flour is to make the mixture sturdy enough to hold the nutella, so it may sink more if you reduce it too much. I also added more nutella than the recipe states, it's definitely the best bit, and I also reduced the cinnamon by half as I like the flavour but not that strong, and added a tablespoon or two of cocoa powder to make the cake a little more chocolatey. But a very inspired recipe, really interesting flavour combinations.

Livvy Evans's picture

This was easy to cook and tasted amazing. One of my favorite cakes! I found it a tiny bit dry but next time will use slightly less flour. Thanks! :)

joeh4221's picture

I am probably the worlds worst baker, so anything described as being easy I give it a go. Problem was that I failed to read their instructions carefully and actually mixed the Nuterlla into the cake mix. I then add two blobs where the receive stated. The result was a rather yummy moist chocolate cake with a smaller swirl in the middle. Needless to say there is very little left.

wendymum's picture

This cake tasted lovely but I found it very dry. Next time I will try it with less flour to even up the ratio and see if that helps.
Unlike others here, mine took over an hour to cook and still looked slightly underdone in places. I think I need to keep practising it though as the flavour was ace.
Small blobs of Nutella worked well, there was no sinkage.

superpinkyb's picture

Very easy delicious cake, and mashed banana tastes great in this cake!

stellacsg's picture

I loved how easy it was to make this cake, like others, I used smaller blobs of nutella which still sank to the bottom but the cake was great - a perfect afternoon tea cake.

faithful7's picture

Excellent cake, I melted the Nutella and swirled instead so no sinking to the bottom as suggested by a fellow comment. Big hit didn't last long!!!!!!!!

lynetteab's picture

Yummilicious!!!!! My cake was done in 50 minutes. I left out the nuts, but smothered the cake in nutella afterwards and then sprinkled with chopped hazelnuts. Also tried the cake with nutella swirled through the batter rather than the blobs in the original recipe. Both ways worked lovely. If doing the blobs, they all sink to the bottom, forming a chocolate crust which was very popular.

elektricia's picture

Question: As I like to impress without making an effort, how to avoid the nutella sinking.

any foolproof suggestions?

Thanks in advance

eileenlawson's picture

89 year old mother in law asked for recipe. She was extremely impressed as were all of the family. Will definitely make this again. Only cooked it for 45 minutes rather than time suggested.

Ladyratatouille's picture

Delicious and dead simple. I decided to put the nutella in the microwave then poured the nutella onto the cake mix and swirled it around with a skewer. Perfect result.

rgthompson's picture

amazing cake, so tasty and so easy - i put 5 smaller blobs of nutella in but i think next time i'd make it even more. they are the best bit by far!

livvips's picture

Really nice cake but would definitely add more cinnamon next time. The nutella did sink to the bottom but was still nice! Will try smaller blobs and mixing it next time. I baked this using a loaf tin instead of a cake tin and it took just over an hour to cook at 160° in a fan oven.

alicer90's picture

Delicious cake! I was a bit stingy with the nutella because I thought 4 tbsp seemed like quite a lot, but I should have used the full amount because the gooey bits were the best. I made it in a loaf tin, which turned out perfectly at the same temp. and duration as the recipe states. The nutella made a kind of stripe halfway through, which looked nice when cut.

aaronpull's picture

My new favourite cake - to be especially piggy I dip it in Nutella!

dandares's picture

My cake only needed 45mins in the oven and even though I did 8 tsp sized blobs of Nutella instead of the 4 tbsp, they still sunk to the bottom. I'll try even smaller sized blobs next time.

kasiakoczwara's picture

Fab! And sooooo easy! :)

mindymoo62's picture

Really Delicious!!!! I made this after reading the comments and spread the nutella and swirled with gusto. But it still sank to the bottom and stuck to the tin. I used a bhunt tin and it looked really impressive. I also used pecan and walnuts as I didnt have any hazelnuts. For a topping I mixed melted dark chocolate, nutella and a small amount of golden syrup, and poured it over the top..... fantastic. Did not keep as long as I hoped so would only make it if having company. Lovely cake.. yum!!

thutieu20's picture

This went down well with the family over the Christmas period. Very moist and moreish. I should have read the reviews beforehand with regards to the Nutella sinking to the bottom so next time I attempt this cake I will certainly make smaller blobs. Having said that, the chocolatey bottom was not a bad thing, just not evenly distributed. It tasted great though and I've already had requests to make this cake again.


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