Cinnamon Nutella cake

Cinnamon Nutella cake

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(193 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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Colleen MacDonald's picture
Colleen MacDonald
4th Jul, 2020
This cake was so light and delicious!! Great tips from reviews- 185g SR flour, melt the Nutella In the micro and 40 min bake > perfect!!
23rd Apr, 2020
Lovely - I’m so glad I read reviews though - 20cm cake tin seemed to large but turned out yummy. I used 185g flour and 160g butter and was just right. Cooked in 45 mins. Nutella did sink even though I melted first, as did the walnuts (didn’t have hazelnuts). Will be on my save list ❤️
14th Jan, 2020
This cake was a success with my family! The cinnamon can definitely be tasted but goes well with the chocolate. I agree the cake comes out quite dry on the outside but on the inside I found it light and springy. Nutella does sink to the bottom but adds a great layer effect and keeps it moist. As I'm gluten free I tried using 'dove, freeee' flour and the end result was amazing! Family loved it !
31st Dec, 2019
My favourite and fail safe cake recipe!!! Thank you Mary Cardigan. I am not a frequent baker so when I need a reliable cake recipe this is the one I turn to - it’s a hit every single time! Been using it for years. Doesn’t matter if the Nutella sinks, which it always does. This cake is ALWAYS delicious!
Arti Gupta's picture
Arti Gupta
27th Nov, 2019
I melted the nutella and kept just a little batter to top it. Nutella did not sink to the bottom at all, and the top layers became too crumbly. I would have preferred a gooey middle. Next time I would probably keep 1/3 or more batter for the top. Texture of the rest of the cake was awesome. It smelled great and tasted good. 45-50 minutes is good enough baking time. I was apprehensive about dumping everything and mixing, but it turned out great.
Beth Costello's picture
Beth Costello
3rd Feb, 2019
I read the comments but decided to make as recipe stated anyway! The only thing that I did do was to make as fairy cakes. Oven at 180ish they cooked for 20 mins and were really good. A little greasy but delicious. I would make again...
Vijay Varma's picture
Vijay Varma
14th Nov, 2018
Mary, I followed recipe religiously. Tastes very good but 1h 10m @ 160 C fan resulted in dry cake. Last 20m covered with foil. Why aren't you revising baking time inspite of so many similar comments? VJ
RavenclawLlama13's picture
22nd Apr, 2018
I baked this for 45 mins instead of one hour as I read the comments, and it was really good. I wasn't expecting the Nutella to sink and settle, but I'm glad it did, it was lovely. Also, I used a small amount of mixture to make small cake balls which I put on top with icing. Brilliant recipe.
23rd Mar, 2018
Only needed 45mins.
VetBakes's picture
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.


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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.
LeeannePark's picture
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!
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