Cinnamon Nutella cake

Cinnamon Nutella cake

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(160 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, questions and tips

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15th May, 2017
Stuck to the recipe almost exactly and it came out perfectly. Only adjustment I made was to melt the nutella and drizzle it over rather than just spooning it on in blobs. I baked it at 160 in a fan oven and it took 1 hour.
31st Mar, 2017
I agree that the cooking time of an hour is far too long. Thank goodness I didn't leave it for the full hour and 10 min. My cake came out very dry and crumbly, and the Nutella swirls were rock hard. A real disappointment (which is rare for BBC Good Food recipes).
11th Feb, 2017
I have just make this cake and am pleased to say it looks identical to the picture! The only change I made was i cooked for only 45 minutes, added heaped teaspoons of cinnamon, used Demerara sugar and an extra egg as mine were quite chocolate and hazelnut spread (tesco own) didn't sink, I loosened it a bit in the microwave and put the majority of the cake batter in the tin before adding the spread, finishing with just a couple of heaped tablespoons of the remaining cake mix which I stirred over my end result was lovely and moist....
21st Jan, 2017
I think the cooking time is too long. Nutella sank so I would swirl it a little more next time or spread it too. Nice flavour but I prefer more cinnamon. Beautiful texture- shame about the cooking time because the cake ended up slightly dry for it.
31st Jul, 2016
1 hour is far too long for this cake. Result was dry, very disappointing and a waste of ingredients. Need recipes that actually work please
27th Jun, 2016
Whenever I ask my friends or family which cake they would like me to make this weekend, they ALWAYS go straight for this one. A winner!
10th Jun, 2016
Lovely spongy cake, very moist, not at all dry. I kept to original recipe & added an extra spoon of cinnamon as we love it. Baked for 45 mins, not 1hour. Think next time I'll spread Nutella on top as not sure it adds that much to cake & yes mine sunk to the bottom too.
2nd Mar, 2016
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.
9th May, 2015
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
Mama Bookworm
20th Apr, 2015
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.


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16th Jan, 2017
Really lovely cake and very easy. Made in an 18 cm tin as didn't have a 20 cm and it was fine. Cooked in about 50mins even though it is abit deeper. Didn't change the ingredients and the nutella made a lovely chocolate layer just above the base when placed in blobs really near to the top then covered and swirled.
27th Sep, 2016
This recipe is awesome! And the cakes a winner! 40 mins is the perfect time I find for this cake! And cinnamon frosting sets it right off!