Cinnamon Nutella cake

Cinnamon Nutella cake

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(149 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

    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…

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  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 (187)

moocon's picture

Made this with my children and we all enjoyed it. Simple and yummy!

alt4me's picture

Original or adapted, this is one heck of a great cake!

alt4me's picture

I am just waiting for this to come out of the oven, the house smells divine and I know that my husband is going to be thrilled as I have adapted it to a wheat and dairy free option especially for him - I shall also add chocolate/cinnamon icing to the top as wheat/dairy free can make a lot of recipes less moist than the original - thank you, I was doing a search for cinnamon cakes and this really ticked every box.

joanna_kelly3's picture

Easy recipe with a delicious result! Agree with the others though - the Nutella does sink to the bottom. I might put it right on the top then add the nuts next time and see what happens!

emmyd89's picture

Followed the suggestions of smaller blobs of nutella and swirl a lot so the blobs dont sink. This worked. Also only cooked for 45 mins as the cake was cooked at this point. Wouldn't want a dry over cooked cake. Overall a bit dissapointed though. The cinnamon is too strong (and i LIKE cinnamon) and the cake doesn't taste of nutella. Wouldnt bother cooking it again

cherubgirl2's picture

I made this cake in little loaf tins and they looked and tasted fab. Very easy to make and loved by everyone.

pearlpearl's picture

It's amazing and tastes absolutely delicious!! Very easy to make (as a beginner) :)

magsathome's picture

Lovely cake and so easy. I put demerara sugar as the topping. Goes down a storm with my friends. I like cakes that are not boring if they are not iced!

vwscotland1's picture

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

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

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

fleuri's picture

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

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

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

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

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

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!


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