Cinnamon Nutella cake

Cinnamon Nutella cake

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(149 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

    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…

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  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 (187)

catstring's picture

A really delicious cake! After reading some of the comments, I added 40g ground almonds and made it up to 190g with self-raising flour. The Nutella did sink to the bottom slightly during cooking but it didn't matter! I baked this is an oblong tin for around 25-30 mins and it came out springy and light.

foodles's picture

Yummmm! Made this first time, after reading some of the previous comments, I reduced the flour to 185g and reduced the sugar and butter to 150g. I microwaved the Nutella and probably used more than the recipe!! I checked it after 45 mins and it was abit wobbley so left it for a further 10mins! It came out golden, light and fluffy, we couldn't wait 10mins for it too cool so tucked in after about 5mins! Delish!!! Will make again... Oh didn't have hazelnuts just sprinkled chopped nuts...

Mama Bookworm's picture

Fourth time I've made this cake and as before it disappeared within minutes. The last couple of times I reduced the sugar to 150g and this time used ground hazlenuts, which worked really well. I have melted the Nutella so it stays in the middle, but I actually prefer it to sink to the bottom as you get a crisp, crunchy top and a loely chewy, gooey bottom. A quick and easy cake, which comes out great every time.

MeigaCartuxeira's picture

This cake is marvelous!! I made it today for the first time and it turned out amazingly well !!! However, it was already done after 45min so I see why some people might find it dry if you follow the instructions. In any case...I will **definetely** do it again soon!

denise's picture

Lovely cake. Took note of a lot of the comments and made the following changes:
Used 150g self-raising flour and also added 50g of ground almonds which produced a wonderfully moist texture. I also warmed up Nutella, then added small dollops before swirling around with skewer; didn't add any hazelnuts which didn't seem to matter. Baked in centre of oven for 60 mins at 160C. Beautiful result with no hard, burnt crust.

jomarymargret's picture

that is 1 amazing recipe!!!!!!!
i luv nutella so, that cake is heaven............

Dippy Egg's picture

I bake ALOT so I know what I'm doing, and this cake was totally wrong. The only change I made was to use 180g sr flour instead of 200g. Well, it was so dry that I dread to think what 200g flour would've been like! I melted the Nutella and put 3/4 up the cake so it wouldn't sink too much (as per advice on previous comments). Whilst the Nutella didn't sink, it did turn into firm lumps (not nice and gooey as I'd envisaged). And it was actual Nutella (original brand) as well! I don't know where the hell an hour cooking time came from as mine (at 170 degrees) was completely black on the top and edges. The centre (the only edible bit) was quite like a banana bread in texture, so perhaps this could be baked for less time in a load tin? I was so disappointed, as the cinamon batter & Nutella (I was curious whilst baking!) tasted lovely together. To be honest I don't think Nutella works in a cake - perhaps a microwave choc pudding, or a muffin or ramekin in the oven would work. Additionally I imagine Nutella frosting would be tasty! Don't waste your time and money like I did attempting this cake - one of the worst (of about a hundred!) cakes I've made :(

jomarymargret's picture

sorry, i do agree that it does not need 2 b cooked 4 as long as an hour (i didn't cook it 4 an hour, because i have the sense 2 check it when it is cooking!)but it is a lush cake i say attempt this cake, but it only needs 2 b cooked 4 about 40 mins.....
u must have baked it wrong, coz the nutella did sink in mine and it was not hard!
how much do u bake anyway????
i do food tech at skool 4 GCSE so i cook alot 2... and i cook a lot at home....

dorothyd's picture

OH thought this was awful, dry and tasteless. As he is the cake eater in our house, will not be making it again. By the way in turned out really well.

kirstycat's picture

Lovely cake. Followed the recipe but tried melting the nutella a little as suggested before adding it to the still sank to the bottom of the cake but it did make a nice chewy layer of nutty chocolate! Will try melting it into liquid next time to see if I can keep it in the middle. Definitely making again. Left out the nuts as was made for young children, and added a layer of chocolate butter icing to the top with smarties for decoration.

ChileGuajillo's picture

Fantastic cake for a midweek pudding! In fact, it's so easy to make you should make sure your kids can help! I would agree on reducing the flour to 185gr and even the butter to 120 or 150 gr as it came out a bit on the greasy side. A keeper!

maj5678's picture

Lovely moist cake and easy to make. Used walnuts as that was what was in the cupboard and they worked well with the flavours. Only put 185g of flour after reading others comments. Will def make again!

BBD-Lite's picture

A delicious easy light cake for an afternoon snack. I followed the recipe exactly except for substituting a handful of walnuts for hazelnuts. Mine was done in 45 minutes at 355F so watch out for that! I'm glad I checked! My chocolate spread stayed in the middle perhaps because I melted it until it was runny, or maybe because of the shorter cooking time.

gfrostick's picture

Wow im no baker but , easy , read the reviews first , only 1 spoon of cinnamon and 2 spoons of cocoa , oh and 100 of hazlenuts :-)

ginnymalan's picture

Made this cake yesterday and it worked really well. I did small blobs of Nutella as well, but also drizzled about 1-2 tablespoons of honey as I was a bit concerned about the comments that it was a bit dry. The honey addition worked really well and it wasn't dry at all. Yum yum!

nintey's picture

Made this cake at the weekend and it was amazing! I did small blobs of Nutella but it still sank a little, although this did not have an impact on the overall taste of the cake, it was still delicious and so moist. Definitely recommend and so easy just throw it all in and mix!

lydiamaria50's picture

Wonderfully easy cake! As others suggested I melted the Nutella and it didn't sink!
Also I added about 50g more of the chopped hazelnuts.
Really tasty, will def. be making it again!

sandypandy77's picture

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's picture

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's picture

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! :)


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