Soft Bundt Cake with Nutella and Cookies. A simple and quick cake to prepare. Perfect for breakfast and snack time.
The Soft Bundt Cake with Nutella and Cookies is a simple and quick cake to prepare. It’s perfect for the family’s breakfast. Great for dipping in milk.
To add an extra touch to the cake, I’ve added chocolate chips on top, but you can use any cookies you prefer.
Let’s see right away how to prepare the Soft Bundt Cake with Nutella and Cookies.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 3/8 cup sugar
- 1/3 cup milk
- 1 teaspoon sweetened cocoa powder
- 1 1/2 tablespoons sunflower oil
- 2 cups all-purpose flour
- 2/3 cup yogurt
- 1 packet baking powder
- to taste Nutella®
- 6 cookies
Tools
- 1 Bowl
- 1 Mixer
- 1 Bundt Cake Mold
- 2 Teaspoons
- 1 Knife
How to Prepare Soft Bundt Cake with Nutella and Cookies
In a bowl, add the eggs and sugar. Mix with an electric mixer until you get a fluffy and frothy mixture.
Add the yogurt, oil, and cocoa dissolved in milk. Mix everything well with the electric mixer.
Add the flour and baking powder. Mix everything carefully to avoid lumps.
Pour the mixture into a previously buttered and floured 8-inch bundt cake mold. If you want to check out my mold, you can find it here.
On the surface, add Nutella using two teaspoons. Then mix with the tip of a knife to create a marbled effect.
Also, add the dry cookies. I used chocolate chips, but you can use whichever you prefer.
Bake in a preheated static oven at 350°F and let it cook for about 40 minutes. Please check the baking times according to your oven.
Remove from oven, let it cool slightly, and if you like, sprinkle with powdered sugar.
Enjoy your serving.
