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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7th May, 2012
Easy to make and tasted great
mettamac's picture
7th May, 2012
Still getting requests fro making this cake, everyone loves it. It's a winner
25th Apr, 2012
This cake is simple to make and tastes fabulous. Perfect with a cup of tea. It has become my husbands favourite and it freezes well.
11th Apr, 2012
Really nice cake! But the cooking time should definitely be less than 1 hour 10 mins. I baked it for 50 mins and the bottom part still burned :-( But otherwise great, easy and tasty recipe. I added two bananas to it and iced it with vanilla butter cream mixed up with Nutella and omitted the hazelnuts.
6th Apr, 2012
The fantastic cake has a great flavour, a particular favourite!!
23rd Mar, 2012
anyone used this as a dessert with some vanilla ice-cream or creme fraiche? I'm thinking of doing it tonight!!
18th Mar, 2012
Easy, simple and INCREDIBLY tasty!
7th Mar, 2012
This was my first attempt and I decided to make them into muffin cakes instead, I didn't have hazelnuts so I used raisins instead and instead of putting the 4 teaspoons of nutella toward the end I mixed it with the rest of the ingredients. It was very tasty, but next time I think I'll put them in at the end, as can't really taste. Overall a great recipe!
19th Feb, 2012
Perfect! I've lost count of the times I've baked this for my family, and it's still requested every week. Simple to make and has such a light, fluffy texture.
16th Feb, 2012
Made for a coffee morning but sustituted the nutella for Dulce de Leche which made for a really yummy toffee, cinnamon cake. It was a real hit with everyone.


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