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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24th Jan, 2014
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 :-)
4th Oct, 2013
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!
3rd Sep, 2013
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!
30th Aug, 2013
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!
30th Aug, 2013
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.
30th Jul, 2013
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
27th Jul, 2013
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! :)
7th Jul, 2013
I am probably the worlds worst baker, so anything described as being easy I give it a go. Problem was that I failed to read their instructions carefully and actually mixed the Nuterlla into the cake mix. I then add two blobs where the receive stated. The result was a rather yummy moist chocolate cake with a smaller swirl in the middle. Needless to say there is very little left.
5th Jun, 2013
This cake tasted lovely but I found it very dry. Next time I will try it with less flour to even up the ratio and see if that helps. Unlike others here, mine took over an hour to cook and still looked slightly underdone in places. I think I need to keep practising it though as the flavour was ace. Small blobs of Nutella worked well, there was no sinkage.
3rd Jun, 2013
Very easy delicious cake, and mashed banana tastes great in this cake!


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