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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26th May, 2013
I loved how easy it was to make this cake, like others, I used smaller blobs of nutella which still sank to the bottom but the cake was great - a perfect afternoon tea cake.
25th May, 2013
Excellent cake, I melted the Nutella and swirled instead so no sinking to the bottom as suggested by a fellow comment. Big hit didn't last long!!!!!!!!
12th May, 2013
Yummilicious!!!!! My cake was done in 50 minutes. I left out the nuts, but smothered the cake in nutella afterwards and then sprinkled with chopped hazelnuts. Also tried the cake with nutella swirled through the batter rather than the blobs in the original recipe. Both ways worked lovely. If doing the blobs, they all sink to the bottom, forming a chocolate crust which was very popular.
elektricia's picture
21st Apr, 2013
Question: As I like to impress without making an effort, how to avoid the nutella sinking. any foolproof suggestions? Thanks in advance
15th Apr, 2013
89 year old mother in law asked for recipe. She was extremely impressed as were all of the family. Will definitely make this again. Only cooked it for 45 minutes rather than time suggested.
30th Mar, 2013
Delicious and dead simple. I decided to put the nutella in the microwave then poured the nutella onto the cake mix and swirled it around with a skewer. Perfect result.
10th Mar, 2013
amazing cake, so tasty and so easy - i put 5 smaller blobs of nutella in but i think next time i'd make it even more. they are the best bit by far!
3rd Feb, 2013
Really nice cake but would definitely add more cinnamon next time. The nutella did sink to the bottom but was still nice! Will try smaller blobs and mixing it next time. I baked this using a loaf tin instead of a cake tin and it took just over an hour to cook at 160° in a fan oven.
3rd Feb, 2013
Delicious cake! I was a bit stingy with the nutella because I thought 4 tbsp seemed like quite a lot, but I should have used the full amount because the gooey bits were the best. I made it in a loaf tin, which turned out perfectly at the same temp. and duration as the recipe states. The nutella made a kind of stripe halfway through, which looked nice when cut.
20th Jan, 2013
My new favourite cake - to be especially piggy I dip it in Nutella!


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