Cinnamon Nutella cake

Cinnamon Nutella cake

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(139 ratings)

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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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knickers68's picture
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very yummy and so easy. i had some cherries so i added those too and the mix of chocolate , gooey fruit and cinamon was really lovely, would def do again, freezes well too .

lgd1982's picture
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Really easy to make. I mixed the nutella in completely and threw in a handful of pecan nuts. I then split the mixture and baked in two smaller tins for half the time. When baked put nutella in the middle of them and on top and decorated with more pecans, gorgeous!

francesbray's picture
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This was soooo yummy, it was scoffed by everyone! I put the 4 tbsp nutella in little blobs and then stirred it, to stop the chocolate burning at the bottom. Really easy to do.

maxinecoakley's picture
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I always make a cake when we visit friends for the weekend, and this is the one they like most. Lovely!

ragland_park's picture
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Tasty cake and gorgeous smell while cooking. Noted earlier tips to make smaller chocolate blobs but still ended up with most of the chocolate on the base. Perhaps a few chocolate chunks thrown in would fare better? Next time I would add a little more cinnamon too for a slightly stronger flavour.

atinalaw's picture
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Made this cake & it went down a treat in work. Think people wanted to try it out of curiosity more than anything else as it is an unusual combination. If it had been twice the size I dont think there would have been enough-was thoroughly enjoyed. Next time I mite up the amounts of cinnamon and nutella just for the extra kick. Very yum!

kelly18888's picture
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A lovely cake it took less time to eat it all than it did to make it!

bexcyd's picture
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Great cake to make which was surprisingly light. I made this for mothers day instead of simenel cake (mother does not like currants etc). Good choice and will deffo do again.

laurentd121's picture

This is probably my favourite cake, and so easy to make! The cinnamon and nutella work very well together.

Like some other posters, I have noticed on my first attempt the nutella sank to the bottom but it wasn't too bad as it made a nice, slightly moist chocolate crust.

On my second attempt I realised I didn't have much nutella left so had to mix it with melted Belgian dark chocolate before adding it to the cake and surprisingly it didn't sink this time, I wonder if the melted chocolate, being lighter, prevented it from sinking, worth a try.

denzyred's picture
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very nice and very easy but the nutella sinks so may be best to put it in small blobs ather than 4 large ones

rmellor18's picture
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Gorgeous and really simple to make.

ladybugg's picture
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it has become my husband's favourite cake ever since he first had a slice. it is definitely a star.

schubun33's picture
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Made this today and wasn't too sure what it would be like, but it is absolutely delicious, the perfect cake for afternoon tea! It is lovely and moist and cooked in an hour. Very easy to make and I doubt it will last longer than a day or two!

carolyn12's picture
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Lovely cake. Did half a teaspoon cinammon and swirled the nutella. The end result was a ripple cake. When ready split in half and added more nutella. Very moist. My two year old daughter loved it. Will surely do again as it so easy and quick to do.

cruelladeville's picture
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Made this cake twice now, very popular both times. Will follow the advice of Chef Megan and make the blobs of chocolate spread smaller next time to stop them sinking to the bottom. A very nice light and moist cake but full of flavour. For real indulgence just top with more chocolate spread !!!!! Delish.

joxerp's picture
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I have made this cake tons of times its a total winner, even though my nutella sinks every time no matter now many blob, swirrling etc!
Love it!

joxerp's picture
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I have made this cake tons of times its a total winner, even though my nutella sinks every time no matter now many blob, swirrling etc!
Love it!

gwd34afitou's picture
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I took this cake into work as a treat for the boys and they all really enjoyed it. Nice use of Nutella!!

booboo25's picture
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Made this as cupcakes instead and each one had a nutella surprise inside. My work peeps woofed the lot...im now taking requests!!

liss92's picture
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we used pecans instead of hazelnuts as the topping... it was soooo divine, and gone in a matter of minutes!!

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