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)

pariswalls's picture

Really good recipe, and so easy to make. Tastes delicious!!

jacqui99's picture

I love making this cake, the only problem is trying to stop the children eating all the nutella first !
I even make it as a muffin so that everyone gets a fair share. My children love them in their packed lunches.

goodkevin_g's picture

I bake for my friends regularly and they all say this one is their favourite! It's delicious and very moreish, though I dread to think what the fat content is!!

elena4's picture

YUM! So easy to bake... would add extra cinnamon next time

alexphoenix's picture

very tasty! Made it for my friends, intended to keep a piece for my husband but it disapeared without a trace!!!

shazsull's picture

yum yum never lasts long in our house
easy to make smells lovely

goodkevin_g's picture

Really delicious and so easy to make! My flatmates loved it!

thebaron's picture

This was so easy to make, and cooked perfectly. Tastes even better a couple of days later as it seems to get moister. My kids said it was one of their most favorite foods (Nutella on a spoon being THE most fave!)

marychef's picture

I should have read the previous comments before making. I found the nutella very hard to swirl - and, as previous comments say, the blobs fell to the bottom. Still had lots of good comments from colleagues though.

fionablandford's picture

this was a good cake and went down very well, though like others found it needed a lot less cooking time. I also agree that you need to make the blobs of chocolate spread very small, though when they sink to the bottom it also tastes good. I added a layer of hazel nuts in the middle and that was really good and swirleed some choc spread in the top of the cake so it was really chocolatly!

agikh72's picture

Absolutely perfect!So crunchy on top. One of the best!

notmum's picture

Very good and very easy, I too found the blobs of nutella sank so will try the tips to make them smaller and swirl more next time.

jnduggan1's picture

OH WOW! I'm not the world's best "baker", but gave this a try at the weekend. It is SO easy and honestly tastes divine....! It is like a cake you would buy in Starbucks!

rollo1's picture

This is a gorgeous cake. Great flavour and the nutella is gorgeous and sticky at the bottom. Always goes down a storm and so easy to make.

salmaa's picture

That was a superb recipe - very easy and tasty. The only thing is it certainly doesn't need baking for an hour! My cake was ready in 30 minutes.

bkshashi's picture

I would like to try your recipes,and would please please request what I can use in place of eggs.I am vegetarian and DO NOT EAT eggs but do eat other dairy products as they are not been killed.

Please please help as I use fresh cream sometimes more baking soda or some vinagar in my egg recipes but they never come out successful.I enjoy cooking and baking.

twigggm55's picture

I make this quite often to the exact recipe, my family love it.It is scrumptous.


elliereade's picture

Really nice cake, made one for work and it didn't last long. Make sure blobs of Nutella are quite small as they do sink a little, but even with this - tasted lovely as made a nice crunchy bit on the bottom as well as the crunchy hazelnuts on top! A really light texture to this one - wonderful!

gingergiles's picture

One of our favourite cakes- easy to make, delicious, and ever so moist. Make sure you swirl the nutella in well, as it has a tendency to sink to the bottom as the cake cooks.

cazandjay's picture

made this last night, next time i will make nutella blobs smaller as they sunk to the bottom, but didn't burn just made a nice chocolate crust on the bottom of the cake. ABSOLUTELY DELICIOUS.


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