Mascarpone and Nutella cake, nothing more delicious! A delightful cake just on its own because it’s super soft and tasty but also great as a base for layered cakes. I recommend it for breakfast or snack time, it’s out of this world for how simple and good it is! But now, up to the kitchen to prepare it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 cake
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the mascarpone and Nutella cake
- 3 1/4 cups all-purpose flour
- 1 cup mascarpone
- 1 cup sugar
- 1/2 cup Nutella®
- 3 eggs (medium)
- 3 1/2 tbsp milk
- 1 packet baking powder
- butter and flour (as needed to grease and flour the pan)
- 1 tsp powdered sugar (optional)
Tools useful for making the mascarpone and Nutella cake
- Electric whisk
- Food scale
- Bowl
- Baking pan
Preparation of the mascarpone and Nutella cake
In a bowl, use the electric whisks to mix eggs, sugar, mascarpone, milk, and Nutella until you get a homogeneous mixture.
Now add flour and baking powder, mixing at low speed at first. Once the flour and baking powder are well absorbed, you can increase the speed of the electric whisks.
You will obtain a dense but very creamy mixture.
Grease and flour the baking pan (non-stick, 9.5 inches in diameter, springform), pour the mixture in, and level it with the back of a spoon.
Bake in a preheated oven at 390°F and cook for 60 minutes. Always do the toothpick test because every oven is different and it may take more or less time.
Once the mascarpone and Nutella cake is cooked, let it cool down. Only remove it from the pan when it’s cold, otherwise, it will break because it is super soft!
Before serving, you can sprinkle it with powdered sugar!
Useful tips
To make this recipe, I recommend the electric whisks you can find (and purchase if you need them) here: Electric whisks. I’ve been using them for quite some time and they are great!
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