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)

rmellor18's picture

Gorgeous and really simple to make.

ladybugg's picture

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

schubun33's picture

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

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

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

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

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

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

Made this as cupcakes instead and each one had a nutella surprise inside. My work peeps woofed the now taking requests!!

liss92's picture

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

dionne43's picture

I am not keen on cinnamon so excluded it. I used plain wholemeal flour with 3 level teaspoons of baking powder. I also used soft brown sugar and put some pecan nuts on the top. My cake needed the 1 hour cooking time so have no idea how someone cooked it for just 30mins. Very simple very tasty (I used the hazel nut/choclolate spread from Lidls which is exellent and ½ the price). Delicious and very easy to make!

cduggan's picture

Decided to have afternoon tea one day and did this - well a version. After reading the problems with the nutella sinking, decided that I didn't have time to bother trying for it to fail. When the cake was cool coated the top with nutella and put nuts on top. Absolutely lovely.

yannalondon's picture

Lush, lovely, comforting and ultimate treat! Very moreish.... just amazing.

hannahm123's picture

I did the nutella blobs smaller after reading everyone elses comments but they still sank, so maybe it would need to be stirred more after adding them.
The cake looked great, especially with the chopped nuts on top! :) tasted quite nice too.

nicolamitchell's picture

'this cake is very yummy 'says charlotte my 11 year old. i should have read the above comments before as some of my nutella sank also! It goes VERY WELL with squirty cream!

dorisdiary's picture

I am that complete beginner this recipe is aimed at - i'm known for my non baking skills, so everyone was amazed (including me!) when I made this for my husbands birthday bbq. Could someone tell him that this cake should last a week - mind you he did say he had waited 33 years for an edible cake and wasn't going to save it.
It's given me the confidence to 'have a go' at other recipes -thank you!

taross's picture

Very easy to make and have had great results each time I've made it.

swirlie's picture

As with a lot of others, the nutella in my cake sank straight to the bottom even though I used tiny spoonfuls. Still very tasty cake though!

sophie_howard's picture

Sorry, first timer & forgot to rate!

sophie_howard's picture

Made this yesterday for the first time and I am well impressed! Definitely recommend stirring the Nutella straight after you 'blob' it on and don't blob too much at once either as it sinks to the bottom! Was surprised how easy it was to make given the lovely results! People who only saw a photo of my efforts have asked me for the recipe without having even tasted it.


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