The Nutella nua cake has become a true sensation on the web and in home baking thanks to its unique contrast of textures. In this tasty recipe, the soft cocoa base receives generous spoonfuls of spread which, thanks to a small technical trick, don’t sink completely but remain embedded in the batter. It’s a homemade cake that’s dramatic and indulgent, perfect for anyone looking for a cake that never turns out dry. The Nutella nua cake in its cocoa version is beloved by chocolate addicts and is perfect to stun guests with a slice that reveals a stringy and velvety filling.
If you love Nutella desserts, try the Nutella “trapunta” cake, the Nutella roll, the soft bundt with a 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: 45 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Nutella Nua cake
- 2 1/3 cups 00 flour (or all-purpose flour)
- 6 tbsp unsweetened cocoa powder
- 5/8 cup milk
- 1/4 cup neutral vegetable oil (seed oil)
- 3/4 cup granulated sugar
- 1 pinch salt
- 1 sachet baking powder
- 4 eggs
- 1 teaspoon vanilla extract
- 2/3 cup Nutella (hazelnut cocoa spread)
- 1 1/3 tbsp milk (extra, to soften the Nutella)
Tools
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- Fruste elettriche
- Frusta
- Tortiera 8 2/3 in diameter
Procedure to prepare the Nutella nua cake
To begin your Nutella nua cake, crack the eggs into a bowl and beat them with electric beaters, adding the sugar gradually. It is essential to beat the mixture for at least 5–8 minutes, until the eggs are pale and frothy. Once you have a voluminous mixture, stream in the vegetable oil while keeping the beaters running at low speed. This step ensures the oil emulsifies properly, giving the cake a softness that will last for days without using butter.
Sift together the flour, unsweetened cocoa and baking powder to avoid unpleasant lumps. Fold the sifted flour into the egg mixture and mix with a whisk by hand using upward motions so as not to deflate the air you incorporated. To make the process easier, help yourself by pouring the milk in a thin stream, alternating it with the dry ingredients. Finish with salt and vanilla, continuing to mix until the batter is smooth, glossy and a nice deep chocolate color.
A technical secret of the Nutella nua cake is the consistency of the spread: loosen the Nutella with the extra milk (about 1 1/3 tbsp), mixing vigorously. Pour the cake batter into a 22 cm (8 2/3 in) baking pan previously lined with parchment paper. Now, with the help of two spoons, drop spoonfuls of Nutella across the surface of the raw batter. Do not spread it or push it down with the spoon: natural rising will envelop the cream during baking.
Bake at 356°F (conventional), for 45 minutes. During baking, the batter will rise around the dollops of spread. Once the time is up, remove your Nutella nua cake from the oven and let it cool completely before removing it from the pan. Taking the cake out of the pan while it’s still hot could break the internal pockets of spread that haven’t finished stabilizing. Once cold, transfer the cake to a serving plate; you’ll notice the Nutella remains soft and tempting.
Tips for a perfect result
Eggs at room temperature: They whip much better and retain more air, essential to support the weight of the Nutella spoonfuls on the surface.
Sifted cocoa: Cocoa tends to form hard lumps; sifting it with the flour ensures an even color and a velvety texture without bitter “surprises”.
Doneness check: A skewer should come out dry only from the cocoa batter areas; if you hit Nutella it will obviously come out dirty, but that does not mean the cake is underbaked.
Tasty variations
Pistachio nua: Replace the Nutella with pistachio cream and add chopped pistachios on top for a wonderful color contrast.
Hazelnut mix: Add whole toasted hazelnuts atop the spoonfuls of cream before baking for a tasty crunchy note.
White base: If you prefer, you can omit the cocoa and substitute it with the same weight of flour for a “white” base with a dark heart.
Storage
Under a glass dome: The Nutella nua cake keeps perfectly for 3 days at room temperature.
No fridge: Unless it’s very hot, avoid the refrigerator because it tends to harden the Nutella, making it lose its characteristic creaminess.
Now it’s your turn!
Have you ever seen a cake so “generous” in filling? The Nutella nua cake is the queen of indulgent breakfasts! Did you follow the tip to loosen the Nutella with a splash of milk or do you have a secret technique to prevent it from sinking? Tell me in the comments, I’m curious to discover your kitchen tricks!
FAQ (Questions and Answers)
Can I use a different spread?
Certainly, any spread works as long as it is fairly fluid (if it’s too thick, thin it with a bit more milk).
Can I bake it in a bundt pan?
Yes, but be careful to place the Nutella so that it does not touch the sides of the pan or the central tube, to avoid sticking.
Why did my Nutella become hard?
It was probably overbaked or the quality of the spread wasn’t optimal; the milk trick in step 3 is meant to prevent this problem.
