The Nutella roll is one of those desserts that never gets boring and never goes out of style — perfect for breakfast, an afternoon snack, or any time of the day. It takes little to prepare, yet it always surprises with its softness and simplicity. It’s the classic homemade grandmother’s dessert, the kind that reminds us of childhood snacks when a few ingredients and a bit of love were enough to bring something special to the table.
This is the grandma’s recipe for a soft Nutella roll, made with a light, elastic sponge cake base that is perfect for rolling without breaking. This feature is what makes it similar to the famous swiss roll, a rolled cake loved around the world for its tender texture and creamy center.
This particular sponge cake base for a sweet roll differs from the classic sponge cake and also from the roll base I usually use: this one is a bit more caloric, stays more moist and flexible, allowing you to obtain a Nutella roll that won’t break, even on the first try. That’s the secret to a perfect result.
Inside, Nutella envelops each slice with its creaminess, while chopped hazelnuts add a crunchy note that makes this cake even more irresistible. You can also substitute the filling with a good homemade hazelnut spread or a homemade pistachio spread. The contrast between soft and creamy is what wins you over at the first bite.
This is an easy homemade Nutella roll recipe, ideal even for those with little kitchen experience. In a few steps you get a cake that looks great and tastes wonderful — perfect for any occasion.
If you love simple, wholesome desserts, I also recommend trying other sponge cake recipes or soft roll variants, such as the tiramisu roll, the strawberry mimosa roll or the strawberry roll with ricotta cream. Let’s head to the kitchen now and make this delicious breakfast. If you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the soft Nutella roll
- 5 eggs
- 1/2 cup cup granulated sugar (70+20 (split as indicated))
- 3/4 tsp baking powder (baking powder — about three quarters of a teaspoon)
- 3/4 cup + 2 tbsp cup all-purpose flour (00)
- 3 tbsp + 1 tsp tbsp neutral vegetable oil
- 3 tbsp + 1 tsp tbsp milk
- 1 1/2 cup hazelnut spread (homemade, Nutella or similar)
- to taste chopped hazelnuts (toasted)
Tools
- Stand Mixer
- Baking Pan 17.7 x 13.8 in
- Oven
- Bowl
Steps to make the Soft Nutella Roll
To make the sweet Nutella roll, separate the eggs carefully, placing the yolks and whites in two different bowls.
Pour the sugar onto the yolks and start working them with a whisk or fork until you obtain a homogeneous mixture, then set aside for a few minutes. Meanwhile, pour the egg whites into the bowl of the stand mixer (or into a large bowl if using electric beaters), ready to be whipped.
Whip the egg whites and as soon as they start to turn white and foamy, add the sugar and vanilla extract. Move the egg whites to a large bowl. In the mixer bowl, add the egg yolks and sugar. Beat until you obtain a thick, homogeneous cream.
Combine the whipped yolks with the whipped whites, folding them in gently with a spatula or whisk.
Sift the flour together with the baking powder directly into the batter, distributing it evenly.
Fold the flour in with a spatula, mixing gently from the bottom up until you get a soft, lump-free batter.
In a separate small bowl, combine the milk and vegetable oil and mix to blend.
Add a small portion of the batter to the milk-and-oil mixture, stirring well to lighten it.
Pour the milk-and-oil mixture back into the batter and combine gently with the spatula until the texture is smooth, airy and uniform.
Mix with slow movements from the bottom up until the batter is creamy, light and free of lumps.
Pour the batter into a baking pan lined with parchment paper, spreading it evenly.
Gently level the surface with a spatula to obtain a uniform layer ready for baking.
Bake in a preheated oven at 356°F for about 20-25 minutes or until the surface is lightly golden.
Remove the sponge cake from the oven and immediately invert it onto a sheet of parchment paper. Gently remove the baking parchment. Let it cool slightly so it remains pliable. If necessary, trim the edges slightly to obtain a more regular shape.
Make three light cuts on the surface of one of the short sides (without cutting all the way through): this will help the roll to curl without breaking.
Using the parchment paper to help, gently roll the base starting from the short side, guiding the batter without squashing it.
Continue to roll evenly, keeping the roll compact but soft, until fully closed.Let the roll rest for a few minutes so it stabilizes and is easier to slice.
Transfer to a serving plate and decorate the surface with Nutella, spreading it in a thin layer for a final indulgent touch.
Storage notes and tips
The soft Nutella roll stays moist for 2-3 days if well wrapped in parchment paper or stored in an airtight container.
You can leave it at room temperature in a cool, dry place, especially in the colder months.
If it’s warm, it’s better to store it in the refrigerator — take it out a few minutes before serving so it becomes soft and fragrant again, like freshly made.
To get a Nutella roll that doesn’t break, it’s important to respect a few fundamental steps:
– the sponge cake must stay soft, so avoid overbaking
– the egg whites must be well whipped to provide structure to the batter
– work the batter gently to avoid deflating it
A small trick can really make a difference to the final result.
FAQ (Questions & Answers)
Why does the Nutella roll break?The roll breaks when the sponge is overbaked or not elastic enough. To avoid this, don’t overbake and roll the base while it is still slightly warm. Also, handling the batter too vigorously can compromise the structure.
Can the Nutella roll be prepared in advance?
Yes. You can prepare the roll ahead of time. The trick to prevent it from breaking is to follow the tips above: keep the sponge soft, don’t overbake, roll it while slightly warm, and handle it gently. Store wrapped in parchment or in an airtight container; refrigerate if it’s hot and bring to room temperature before serving.
