Mascarpone and Nutella cake, nothing more delicious! A great cake on its own because it is super soft and delightful, but also excellent as a base for layered cakes. I recommend it for breakfast or snack, it’s out of this world for how simple and good it is! Now head to the kitchen to prepare it!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 cake
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the mascarpone and Nutella cake
- 3 1/3 cups all-purpose flour
- 8.8 oz mascarpone
- 1 cup sugar
- 5.3 oz Nutella®
- 3 eggs (medium)
- 3.4 tbsp milk
- 1 packet baking powder
- butter and flour (as needed to butter and flour the pan)
- 1 tsp powdered sugar (optional)
Tools needed for making the mascarpone and Nutella cake
- Electric Mixer
- Kitchen Scale
- Bowl
- Baking Pan
Preparation of the mascarpone and Nutella cake
In a bowl, use electric beaters to mix eggs, sugar, mascarpone, milk, and Nutella until a homogeneous mixture is obtained.
Now add flour and baking powder, mixing initially at low speed. When the flour and baking powder are well absorbed, you can increase the speed of the beaters.
You will get a thick yet very creamy batter.
Butter and flour a springform pan (non-stick, 9.5 inches in diameter), pour the batter in, and level it with the back of a spoon.
Bake in a preheated oven at 392°F (200°C) 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 baked, let it cool, and only unmold it when cold, otherwise, it will break because it’s very soft!
Before serving, you can dust it with powdered sugar!
Useful Tips
For this recipe, I recommend the electric beaters you can find (and purchase if you need them) here: Electric Beaters. I’ve been using them for a long time and they work great!
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