Cinnamon Nutella cake

Cinnamon Nutella cake

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(154 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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sandypandy77
30th Aug, 2013
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
30th Jul, 2013
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
27th Jul, 2013
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
7th Jul, 2013
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
5th Jun, 2013
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
3rd Jun, 2013
5.05
Very easy delicious cake, and mashed banana tastes great in this cake!
stellacsg
26th May, 2013
4.05
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
25th May, 2013
5.05
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
12th May, 2013
5.05
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
elektricia
21st Apr, 2013
Question: As I like to impress without making an effort, how to avoid the nutella sinking. any foolproof suggestions? Thanks in advance

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