The fluffy Nutella bundt cake with Bimby; an easy, quick recipe perfect for the whole family’s breakfast. Soft, fragrant, and with a delicious Nutella heart, it’s perfect to start the day with sweetness or for a snack that brings an instant smile.
The recipe I propose today is designed for the Bimby, but you can easily make it with electric beaters: the result is always guaranteed!
In fact, below I also provide the procedure with electric beaters, so you can prepare the bundt cake even if you don’t use the Bimby.
It’s a quick and easy preparation, ideal for those days when we have little time but still want to bring something special to the table.
This bundt cake is my son’s favorite: he happily eats it for breakfast, dipped in milk, and also for a snack with a nice glass of fruit juice. It has become one of those sweets I make often, precisely because I know it makes everyone happy.
If you love soft and genuine breakfast pastries, I recommend trying my cocoa cake without butter and eggs: a light and very easy recipe, perfect for the whole family.
👉 If you like recipes made with Bimby, you can take a look at my complete collection of Bimby recipes: you will find many sweet and quick ideas to prepare in a few minutes!
You can customize this bundt cake as you like: with chopped hazelnuts on top, a dusting of powdered sugar, or an extra drizzle of Nutella for the most gluttonous.
In short, a simple dessert that conquers at first bite.
What do you say, shall we prepare it together?
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 519.44 (Kcal)
- Carbohydrates 77.86 (g) of which sugars 40.58 (g)
- Proteins 10.15 (g)
- Fat 20.73 (g) of which saturated 7.60 (g)of which unsaturated 11.96 (g)
- Fibers 1.88 (g)
- Sodium 237.71 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Nutella Bimby Bundt Cake
- 3 Eggs
- 0.9 cup Sugar
- 2/3 cup Milk
- 1/3 cup Peanut oil
- 2.5 cups All-purpose flour
- 1 packet Baking powder
- 4 tablespoons Nutella®
- 1 pinch Salt
- Pan Bundt cake
- Kitchen appliance Bimby
- Spatula
- Bowl
How to Prepare the Nutella Bimby Bundt Cake
I insert the butterfly whisk into the Bimby bowl: I will use it for the entire preparation.
I put the eggs and sugar into the bowl: 1 min. speed 4.
I add the milk and oil: 30 sec. speed 4.
I add the flour, baking powder, and a pinch of salt: 40 sec. speed 5.
I pour the entire batter into a greased and floured bundt cake pan.
At this point, I add the Nutella in spoonfuls directly on top of the batter.
With a fork, I make some light swirls to let it sink a little inside.
Bake at 340°F in a static oven for 35-40 minutes. I always do the toothpick test (avoiding the part with Nutella).In a large bowl, beat the eggs with the sugar using electric beaters until you get a light and fluffy mixture.
I add the milk, the peanut oil and continue beating. I add the sifted flour along with the baking powder and mix until I get a smooth and homogeneous batter.
I pour the batter into a greased and floured bundt cake pan (24 cm in diameter).
I distribute the Nutella by spoonfuls on the surface and with the tines of a fork, I create light swirls to let it sink inside.
I bake in a static oven at 340°F for about 35/40 minutes.
I check the cooking with a toothpick: if it comes out dry, the bundt cake is ready.We store the bundt cake under a glass dome or in an airtight container, at room temperature, for 2–3 days.
But I warn you… in my house, it never lasts until the third day: it always finishes earlier, slice after slice!
We store the bundt cake under a glass dome or in an airtight container, at room temperature, for 2–3 days.
But I warn you… in my house, it never lasts until the third day: it always finishes earlier, slice after slice!
