Strawberry and Nutella Bundt Cake. A simple and quick dessert to prepare: perfect for breakfast and snack.
The bundt cake with strawberries and Nutella is a soft and delicious cake. It is simple and quick to prepare. It has a delicate flavor, and I am sure it will win you over at the first bite.
As I mentioned, it is perfect for breakfast and snack. If you don’t like Nutella, you can also leave it out.
But let’s see right away how to prepare the strawberry and Nutella bundt cake.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 3 eggs
- 7/8 cup sugar
- 1 cup ricotta
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 1/3 cup milk
- 1/3 cup sunflower oil
- 2 tbsps limoncello
- as needed strawberries
- as needed Nutella®
- as needed sugar (to finish)
Tools
- 1 Bowl
- 1 Mixer
- 1 Bundt pan
- 2 Teaspoons
- 1 Knife
How to prepare the Strawberry and Nutella Bundt Cake
In a bowl, place the eggs, sugar, and ricotta. Mix with the electric mixer until you get a smooth and homogeneous mixture.
Add oil, milk, and limoncello. Mix with the electric mixer. (You can replace limoncello with another liqueur of your choice or omit it).
Add the flour and baking powder. Mix with the electric mixer, being careful not to create lumps.
Pour the obtained mixture into a previously greased and floured 9.5-inch bundt pan. My pan doesn’t need to be greased or floured. If you want to take a look, you can find it here.
On the surface, add small dollops of Nutella with the help of two teaspoons. Mix with the tip of a knife to create a marbled effect. Also, add chopped strawberries.
If you like, sprinkle with granulated sugar, so it forms a golden crust during baking.
Bake in a preheated static oven at 356°F and let it cook for about 35/40 minutes. Make sure to check the cooking times based on your oven.
Remove from the oven, let it cool slightly, and serve.
