Cinnamon Nutella cake

Cinnamon Nutella cake

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(138 ratings)

By

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Cooking time

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

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
320
protein
5g
carbs
34g
fat
19g
saturates
8g
fibre
1g
sugar
20g
salt
0.63g

Ingredients

  • 175g softened butter
  • 175g golden caster sugar
  • 3 eggs
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 4 tbsp milk
  • 4 rounded tbsp Nutella or own-brand chocolate hazelnut spread
  • 50g hazelnuts, roughly chopped

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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.

Recipe from Good Food magazine, March 2003

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Comments

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vwscotland1's picture
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Taste of cake is great, i didn't use all the milk and made mine in cupcake cases, the kids and hubby loved them!

rebeccamark24's picture
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Was delicious and a nice light sponge. I used the tip of putting smaller lumps of nutella and it stopped most of them from sinking to the bottom although I think I could of done with doing maybe 2 layers of nutella drops as some of the cake tasted a bit dry (or maybe I just love chocolate a bit too much and always want more!) The hazelnuts add a lovely texture to the topping. Think I might try it again but adding hazelnuts in to the sponge mixture aswell. Would recommend this recipe.

suwinders's picture
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Family's new favourite this is so yummy. Very easy to make and eat.

fleuri's picture
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Absolutely gorgeous cake, especially with a big blob of extra thick double cream, made this cake for after sunday roast, big hit with all the family!

largomjf's picture
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I'm not much of a cake person but this was very satisfying considering how easy it was to make. As suggested I added the nutella in small amounts, so I didn't encounter much of a sinking issue. As you'd expect, generosity with the nutella makes this cake, however only 3 stars because I personally prefer cakes with icing- I just can't be bothered icing them! All in all, very easy and satisfying.

amandapepper's picture
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Easy to make and tasted great

mettamac's picture

Still getting requests fro making this cake, everyone loves it.
It's a winner

fjolly's picture
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This cake is simple to make and tastes fabulous. Perfect with a cup of tea. It has become my husbands favourite and it freezes well.

marinaquinn's picture
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Really nice cake! But the cooking time should definitely be less than 1 hour 10 mins. I baked it for 50 mins and the bottom part still burned :-( But otherwise great, easy and tasty recipe. I added two bananas to it and iced it with vanilla butter cream mixed up with Nutella and omitted the hazelnuts.

jelena81's picture
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The fantastic cake has a great flavour, a particular favourite!!

amb204's picture

anyone used this as a dessert with some vanilla ice-cream or creme fraiche? I'm thinking of doing it tonight!!

foxyhotsy's picture

Easy, simple and INCREDIBLY tasty!

lisajo29's picture
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This was my first attempt and I decided to make them into muffin cakes instead, I didn't have hazelnuts so I used raisins instead and instead of putting the 4 teaspoons of nutella toward the end I mixed it with the rest of the ingredients. It was very tasty, but next time I think I'll put them in at the end, as can't really taste. Overall a great recipe!

rceo79's picture
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Perfect! I've lost count of the times I've baked this for my family, and it's still requested every week. Simple to make and has such a light, fluffy texture.

shirley1265's picture

Made for a coffee morning but sustituted the nutella for Dulce de Leche which made for a really yummy toffee, cinnamon cake. It was a real hit with everyone.

alinabake's picture
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Very good. I took into account the comments and did almost as nutella upside down cake with choc spread on based with flaked almonds and added choc chips to mixture. Then turned cake upside down. Very soft and fluffy. Everyone enjoyed.

sbracken's picture
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Nutella straight from the jar is too hard to swirl through the mix, even in summer. Apart from the nutella sinking and burning on the bottom, it also means that only a few pieces of the cake have any nutella. Now I melt the nutella in the microwave and swirl it through the mix at the very end. No more crispy nutella, and a great looking marbled texture.

bdowdeswell's picture
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This is one of the best cakes I have ever done. It is full of surprises as the texture changes within according to the nutella.

shirley1265's picture

great cake enjoyed by all my Spanish family who normally hate cakes.

sarahcleworth's picture
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This is a really easy and tasty cake. I did smaller blobs of Nutella but it still sank to the bottom. I baked it for 55 mins and it was cooked perfectly, although I would reduce the time to 50mins next time.

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