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)

matthewtwells's picture

Delicious cake - tried doing a layer of nutella instead - it still sank to the bottom, but actually worked pretty well :)

momotate's picture

One more thought on that.....I would add more Nutella to it. Might keep me from just eating it out of the jar. :)

momotate's picture

This cake is my new fav. I live in an area where we can't get hazelnuts so I substituted macadamia nuts and it turned out great. Just like it says, dump it all in a bowl and mix...........simply wonderful. Definate make again recipe!!

mooingzelda's picture

Super easy and utterly delicious - what more could you ask for?!

reeveslj's picture

Really easy to make, nutella did sink but not all to the bottom, really tasty & moist. Next time I will try caramel instead of nutella & will defiantly try adding the banana with nutella !!!

manda11's picture

Made this with my friend last Friday, it was delicious! We couldn't keep our boyfriend's away from it long enough! Gone within hours! Will absolutely be making it again!

ninotchka's picture

Absolutely delicious!!! Should have read the reviews before hand though... My nutella did sink to the bottom, next time will make smaller blobs...

natlee89's picture

My all time favourite cake. I get plenty of requests for it too! Makes a brilliant alternative to chocolate cake. However I do mix the nutella in, instead of leaving blobs, makes a divine cake.

woobytuesday's picture

Made this to eat warm as a pudding with thick cream and it was delicious. I didn't use nuts and next time I'll use more nutella.

justplainzo's picture

I haven't made this yet, but was wondering what I could use instead of the nuts on the top?

naomivalentine's picture

this is a lush cake!, the nutella is lovely and gooey, so easy to make, cooked for 50 mins and it was perfect. very moist

nicolasmudge's picture

Seriously easy cake to make and delicious too I can't see this cake spending too much time in the cake tin!

adnanjack55's picture

this cake is so gorgeous great flavour

lynvirgo's picture

Beautiful easy cake to cook - my eleven year old daughter made it and was very proud of herself - I do find it is best to put smaller blobs of nutella on then big one as ours did sink to the botton - but still in a day there was none left - will definately be making this again!

bechart's picture

How big should the sides of the tin be for this cake? Is a 5cm side big enough?

fudgefinger's picture

I made this cake today for the first time - the wonderful smell of cinnamon as it was cooking..........mmmmmm!!!!
I think next time I make it I'll make the Nutella knobs smaller as they did sink to the bottom but it didn't ruin the fantastic flavour of the cake.

My husband is not really a cake person but he had two slices!!!

ruthbearfoot's picture

Hello cake lovers. This is the 2nd time I've made the cake but even small blobs sink and found again that cake quite greasy/oily - could be the cake liner holding in the fat? Even though very nice and went down well at work. May try putting nutella on top next time and then may not sink as much?

mrmatty's picture

Best cake ever!

mrmatty's picture

Best. Cake. Ever!

deborah1969's picture

Have made this 3 times now and it is delicious. I find lots of smaller blobs of Nutella is better than 4 larger ones but even though it does sink a little it is still a light, moist, tasty sponge cake. Yum


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