If you’re looking for the perfect cake to start the day with the right energy, the soft plumcake with Nutella is just what you need. Its moist, genuine texture makes it irresistible from the first bite, while spoonfuls of spreadable cream on top create a decadent contrast in every slice. Preparing this chocolate plumcake is a quick, fragrant ritual — ideal for filling the kitchen with a welcoming aroma while your cat watches curiously as the decorations sink slightly into the batter. Follow my steps to get a perfect rise and softness that lasts for days!
If you love Nutella desserts try the Nutella patchwork cake, the Nutella roll, the ring cake with Nutella heart or the Nutella shortcrust rolls.
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OTHER NUTELLA DESSERTS
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 55 Minutes
- Portions: 5 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the soft plumcake with Nutella
- 3 eggs
- 2/3 cup sugar
- 1/3 cup extra virgin olive oil
- 5 fl oz milk
- 2 cups type 1 flour
- 1/3 cup cornstarch
- 6 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 pinch salt
- 1 packet baking powder
- as needed Nutella
- as needed powdered sugar
Tools
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Electric beaters The cat apron
- Electric beaters
- Whisk
- Brush
- Loaf pan 12 in
Steps to prepare the soft plumcake with Nutella
Start by cracking the eggs into a large bowl. Work them together with the sugar using electric beaters until you obtain a pale, frothy mixture. This step is essential to incorporate the air needed for softness. While continuing to mix with the beaters, pour the extra virgin olive oil in a thin stream. Using EVO oil gives the soft plumcake a unique aroma and better keeping quality, keeping the batter moist and pleasant even after several days.
In a separate bowl, sift the flour together with the cornstarch and the unsweetened cocoa. Gradually add these dry ingredients to the egg mixture, switching now to a hand whisk so as not to deflate the batter. Incorporate the milk at room temperature, stirring with smooth movements. Choosing a less refined flour combined with the starch will create a rustic yet velvety structure, making this chocolate plumcake perfect for dunking in the morning.
Finish the batter by adding a pinch of salt, the vanilla extract and finally the packet of baking powder. Take a 12 in loaf pan, brush it thoroughly with a little oil (no need for flour) and pour in the batter, leveling it well. This pan size is ideal to allow the cake to rise properly, creating the classic domed shape of a homemade plumcake.
Now the final touch: scoop the Nutella with a teaspoon and place small amounts directly on the surface of the batter. Bake in a conventional oven at 338°F for about 55 minutes. During baking the spread will sink slightly creating delicious pockets. Once done (perform the toothpick test), let the cake cool before removing it from the pan. Dust with powdered sugar and serve your plumcake in generous slices.
Tips for a perfect result
Nutella at the right consistency: If your Nutella is too firm, warm it slightly to make it runnier. This will make it easier to place spoonfuls on the surface of the soft plumcake without disturbing the batter underneath.
Gentle, steady baking: An oven temperature of 338°F is ideal to allow a tall cake like this plumcake to cook through in the center without burning the outside. Remember not to open the oven before at least 45 minutes have passed so as not to ruin the natural rising.
The importance of resting: Don’t be in a hurry to remove it from the pan. Waiting until the plumcake with Nutella is cold helps the cake fibers stabilize, ensuring clean slices that don’t crumble.
Delicious variations you can try
Crunchy notes: In addition to Nutella, you can sprinkle the surface with crushed hazelnuts. They will toast slightly during baking, adding an extra flavor note to this chocolate plumcake.
Orange aroma: Try grating the zest of an organic orange into the batter. The combination of citrus, cocoa and Nutella is a classic that never gets old and will make the cake even more fragrant.
Yogurt version: For an even moister variation, you can replace half of the milk with plain Greek yogurt. It will make the crumb of your soft plumcake almost melting.
Storage and suggestions
Under a glass dome: The cake keeps perfectly for 4-5 days. The oil helps maintain the soft texture much longer than butter.
School snack: Slice the plumcake and wrap the pieces individually in parchment paper; you’ll have a homemade snack ready to put in a backpack, healthy and preservative-free.
Intense flavor: If you love dark chocolate, you can also add small chocolate chips to the batter. They will melt together with the Nutella creating an even richer center.
Now it’s your turn!
The soft plumcake with Nutella proves that simplicity is often the best choice. With a few ingredients and a quick preparation, you’ll bring to the table a cake that smells like home and cuddles.
Do you prefer it for breakfast or as an afternoon snack? Do you like to be generous with Nutella or do you prefer just a few touches so as not to overpower the cocoa flavor? Tell me in the comments — I’m curious to read your variations and see photos of your homemade plumcake!
FAQ (Questions and Answers)
Can I use type 00 flour?
Certainly! If you don’t have type 1 flour, regular 00 flour will work well. The flavor will be slightly less rustic but the softness of the plumcake with Nutella will remain unchanged.
Why did the Nutella sink to the bottom?
It could be caused by a batter that’s too loose. Make sure to measure the flour and milk correctly. If the batter has the right consistency, the spread will stay trapped in the upper or central part.
Can I use sunflower seed oil?
Yes, if you prefer a more neutral taste than olive oil, sunflower oil is a great alternative to keep the cake light and easy to digest.
