There’s something about the way food connects us to memories, isn’t there? One dish can trigger a flood of emotions, a memory of a particular time, place, or person. And if there’s a recipe that has a way of doing just that-transforming a simple moment into something more profound-it’s Nigella Lawson’s Nutella Cake.
I’ve had a soft spot for her ever since I first stumbled across one of her cookbooks years ago. Her approach to food always feels approachable, indulgent, and, somehow, comforting. It’s not just about the ingredients; it’s about how she manages to make the process feel as rich and satisfying as the dish itself. When I found this Nutella cake recipe, I was intrigued-who could resist a cake that promises all the joy of Nutella, wrapped up in a moist, decadent creation?
I decided to give it a go, and it was one of those moments when you just know it’s going to be a winner before you even take the first bite. Let me walk you through how to make this cake and what I learned along the way.
Nigella Lawson’s Nutella Cake Recipe
Nigella’s Nutella Cake is the epitome of simplicity combined with indulgence. There’s no long list of fancy techniques or rare ingredients. It’s the kind of recipe that immediately feels like a warm hug, even before you get the mixing bowl out.
At its core, the cake is a mix of moist, hazelnut-flavored sponge and the creamy, velvety richness of Nutella. You won’t need to worry about layers or frosting or anything complicated-just a single, simple cake that delivers all the satisfaction you could ask for.
I remember being skeptical at first. How could something so simple be that good? But when I pulled the cake out of the oven, the smell alone had me hooked. The Nutella infused into the cake batter so seamlessly that the entire house smelled like a hazelnut dream.
Ingredient List
What I love most about Nigella’s Nutella Cake is how few ingredients it calls for, and yet, they work together to create something spectacular. Here’s what you’ll need:
- 200g Nutella – The star of the show, of course. It’s what gives the cake that creamy richness and unmistakable hazelnut flavor.
- 250g plain flour – A pretty standard cake flour that forms the base of the structure.
- 1 teaspoon baking powder – This helps the cake rise to that perfect, soft texture.
- Pinch of salt – Just enough to balance out the sweetness of the Nutella and the sugar.
- 3 large eggs – These add richness and help bind everything together.
- 250g unsalted butter – The fat is key to giving this cake its moist, melt-in-your-mouth quality.
- 250g sugar – Sweetness that complements the Nutella without overpowering it.
- 1 teaspoon vanilla extract – A classic addition that enhances the flavor.
- A little bit of milk – To get the right batter consistency (not too thick, not too runny).
You don’t need any complicated tools either. A mixing bowl, a whisk, a spatula, and a baking tin-everything’s straightforward and fuss-free.
How To Make Nigella Lawson’s Nutella Cake?
If you’re looking for a recipe that’s as easy as it is delicious, this is your answer. Here’s how to pull it all together:
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Preheat Your Oven And Prep Your Tin
Start by preheating your oven to 180°C (350°F) and greasing your cake tin (I used an 8-inch round, but you can go a little bigger or smaller depending on your preference). Lining the tin with parchment paper will make the cake easier to remove later on.
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Melt The Butter And Nutella Together
In a small saucepan, melt the butter and Nutella over low heat, stirring occasionally. Don’t rush this step-allow the butter to fully melt into the Nutella so they fuse into a smooth, glossy mixture. The smell at this stage is enough to make you want to dive in headfirst, but hold your horses!
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Whisk The Wet Ingredients
In a separate bowl, whisk the eggs and sugar together until they form a smooth, pale mixture. Then, add the vanilla extract and the melted Nutella-butter mixture. Whisk again until everything is incorporated.
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Combine With Dry Ingredients
Sift the flour, baking powder, and salt into the wet mixture. Stir gently with a spatula until just combined-you don’t want to overmix here, or the cake might turn out a little dense.
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Add Milk For Consistency
At this point, you’ll add a splash of milk (about 60ml), just enough to loosen the batter and make it pourable. The consistency should be thick but smooth.
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Bake The Cake
Pour the batter into the prepared cake tin and pop it into the preheated oven. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. It will have a golden-brown top and an irresistible aroma.
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Cool And Enjoy
Allow the cake to cool completely in the tin for about 10 minutes, then transfer it to a wire rack to cool further. Once it’s cooled, you can enjoy it as is, or drizzle a little more Nutella on top for extra indulgence.
Things I Learned
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The Magic Of Nutella
I’ve always loved Nutella, but in a cake, it’s something else entirely. The way it melds into the batter and creates a smooth, almost creamy texture inside the cake is pure magic. It’s not overly sweet, but the hazelnut flavor adds such depth to the cake that it feels fancy without any fuss. If you’ve been thinking Nutella is just for toast or crepes, trust me-putting it in cake will change your life.
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Don’t Overmix
I’ve learned the hard way that mixing too vigorously can make cakes denser than I’d like. In this case, once the dry ingredients are added to the wet ones, gently fold them in. Overworking the batter would result in a less-than-perfect crumb, which is something you definitely don’t want here.
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The Cooling Step Is Crucial
This cake is so rich and moist that, when still warm, it can get a little fudgy. I recommend letting it cool properly to ensure the texture is perfect. It slices much better when it’s completely cooled-though I’ll admit, I’ve eaten it warm in a pinch (and it’s still delicious!).