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Nutella Cake
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Nutella Cake

Single-layer chocolate cake made with creamy Nutella and topped with Chocolate Whipped Cream or a homemade Nutella buttercream frosting.
Course Dessert
Cuisine American
Keyword cake, chocolate, nutella
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16 squares
Calories 260kcal

Equipment

  • 8x8 baking dish/cake pan

Ingredients

Cake

  • ¾ cup granulated sugar
  • 1 egg large - - room temperature
  • ¾ cup vegetable oil
  • ½ cup Nutella hazelnut spread
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup hot coffee or water
  • ⅓ cup chocolate chips milk or semi-sweet

Instructions

Cake

  • Preheat the oven to 350 degrees.
  • Grease an 8x8 baking dish - or line it with parchment. Set aside.
  • In a mixing bowl, whisk together the sugar with the egg until all of the sugar has been absorbed by the moisture of the egg.
  • Add the oil, Nutella, heavy cream, vanilla, and salt - whisking until smooth.
  • Mix in the flour, cocoa powder, baking powder, and baking soda until completely incorporated.
  • Stir in the coffee.
  • Fold in the chocolate chips.
  • Pour the mixture into the prepared pan smoothing out into an even layer.
  • Bake for 35-45 minutes or until the center springs back when pressed gently with your finger. (you can also do the toothpick test)
  • Remove and allow the cake to cool in the pan on a wire rack.
  • Make sure the cake is completely cool before adding the frosting.

Notes

Nutella Buttercream Frosting
  • ½ cup butter - unsalted - room temperature
  • ¼ cup Nutella hazelnut spread
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3 tbsp unsweetened cocoa powder
  • 1 ¼ cups confectioner’s sugar
  • 1 tbsp heavy cream - COLD
To Make
  1. Place the butter in the mixing bowl and beat it well for several minutes until it has become light in color and has a whipped texture.
  2. Add the Nutella, vanilla, and salt - beat for 1-2 minutes.
  3. Add the cocoa powder, mixing until just combined.
  4. Scrape down the sides, and add about half of the confectioner’s sugar - mixing on low until moistened.
  5. Scrape down the sides again and beat in the remaining confectioner’s sugar.
  6. Turn the mixer on to medium. While it is beating, slowly pour in the heavy cream.
  7. Spread onto a cooled cake.
  8. Store any leftovers in the fridge for up to 1 week.

Nutrition

Serving: 1g | Calories: 260kcal | Carbohydrates: 25g | Protein: 2g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 108mg | Potassium: 71mg | Fiber: 1g | Sugar: 17g | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 1mg | Net Carbohydrates: 18g