Nutella Filled Cake: the Sunday dessert that never disappoints!
There are desserts that need no introduction, and Nutella Filled Cake is one of them.
It’s the classic cake that smells like home, slow breakfasts, and carefree afternoons, one that just needs to be sliced to make everyone smile, young and old.
A simple recipe, without too many frills, that enhances the goodness of authentic ingredients and the unmistakable taste of the world’s most beloved hazelnut cream.
This cake was born from the idea of a soft and genuine dessert, with a delicious heart that conquers at the first bite.
The secret is in the base: a soft dough that can embrace Nutella without weighing it down.
You can also prepare it in advance, because the next day it becomes even better — the cream blends with the crumb, and every slice becomes pure poetry.
It’s the perfect cake for any occasion: from children’s birthdays to Saturday snacks, to family dinners.
In any way you prepare it, it remains an evergreen classic of Italian homemade tradition.
Nutella Filled Cake is a hug of sweetness, a return to the simple flavors of the past, but always with that modern touch of indulgence that makes the difference.
Because certain recipes never go out of style: they are handed down, reinvented, but always remain irresistible.
About 560 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Nutella Filled Cake
- 4 eggs (medium)
- 1 1/4 cups sugar
- 3 cups all-purpose flour
- 2/3 cup sunflower seed oil
- 1 packet baking powder (+ 1 teaspoon)
- 2/3 cup plain yogurt
- 1/2 cup Nutella®
- 1 tbsp powdered sugar
Tools
- 1 Baking Pan Non-stick cake pan
Preparation of the Nutella Filled Cake
In a stand mixer, combine the eggs with the sugar and let them whip until they become frothy, at least for 10 minutes.
Add the yogurt, oil, flour, and baking powder gradually, mixing well.
Prepare a greased and floured 10-inch baking pan, pour in 2/3 of the prepared mixture and bake in a preheated oven at 350°F, leaving it to cook for 15 minutes.
After the time has passed, take the cake out, drizzle Nutella here and there, I used about 1/2 cup, but if you want it fuller, feel free to add more.
Then pour in the remaining mixture, covering the surface, and bake again for about 45 minutes, checking for doneness.
Let it cool well, then sprinkle with powdered sugar and serve.
