Nigella Nutella Cake Recipe [GUIDE]

Okay, so let me tell you about this cake that honestly changed my view on chocolate desserts forever. Nigella Lawson’s Nutella Cake isn’t just a cake. it’s like a warm hug from the inside out. Imagine the richness of Nutella, that dreamy hazelnut-chocolate spread we all secretly (or not so secretly) love, transformed into a decadent, molten, super-moist cake that feels utterly indulgent yet incredibly simple to make.

I first stumbled upon this recipe on a lazy Sunday afternoon, scrolling through Nigella’s recipes while craving something chocolaty but too tired for fuss. This cake is so special because it relies heavily on Nutella which gives it this nutty, creamy chocolate depth that regular cocoa powder or chocolate bars just can’t match. It’s almost like the cake knows how much you need a little comfort in your life.

What’s even better? It’s ridiculously quick to whip up. No fancy layering, no complicated frosting. just pure, luxurious Nutella goodness. If you’re anything like me and love that combination of quick but impressive, this cake feels like a little secret weapon in your dessert arsenal.

Nigella Nutella Cake Recipe

Ingredients Needed

Now, here’s where the magic starts. You don’t need a long list of fancy ingredients that make you hunt down obscure shops. It’s surprisingly straightforward and that’s part of its charm.

• Nutella: This is the star of the show. Make sure it’s the classic hazelnut spread, smooth and rich.
• Eggs: Usually three large ones. They give the cake its structure and that beautiful, fluffy texture.
• Self-raising flour: This is crucial because it helps the cake rise nicely without the need for extra baking powder.
• Butter: I use unsalted, softened butter. It adds a creamy richness that balances the Nutella.
• Sugar: Just a little granulated sugar to sweeten things up.
• Salt: A pinch to enhance the flavors.

What I love is how this ingredient list feels familiar and comforting. nothing intimidating, just stuff most people have tucked away in their kitchen cupboards. The Nutella itself acts like chocolate, fat and flavor all rolled into one, making this cake feel deceptively simple.

Equipment Needed

Here’s where I confess: when I first made this cake, I didn’t even own a fancy mixer. Honestly, this recipe is a testament to the idea that you don’t need a lot of gear to make something spectacular.

• Mixing bowl: A big one, because you want to mix without making a mess everywhere.
• Whisk or spoon: For beating the eggs and folding everything together. I love using a whisk because it adds a bit of air to the batter.
• Measuring cups and spoons: Precision matters just enough here to get the balance right.
• Cake tin: Nigella’s original recipe calls for a round, 20cm (8-inch) cake tin but I’ve used square ones too.
• Oven: Obviously! Make sure it’s preheated properly.

I remember the first time I baked this, I was worried about the cake sticking to the tin. So, I lined mine with parchment paper and greased the edges-little habits that make baking less stressful. Trust me, it’s worth those small steps.

Instructions To Make Nigella Lawson’s Nutella Cake

Alright, here’s where the fun begins. I’m going to walk you through it like I’m right there in the kitchen with you, talking you through every step.

1. Preheat your oven to about 180°C (350°F). I usually set it early so it’s nice and warm by the time I’m ready.
2. Mix the eggs and sugar: In your big bowl, whisk three eggs with 100g of sugar until it’s light and a bit frothy. I find this step soothing. it feels like the cake’s already coming to life.
3. Add Nutella and butter: Melt about 200g of butter gently (microwave or stovetop), then stir in 300g of Nutella until smooth. This part is so delicious you might be tempted to just eat the mixture as is (I won’t judge).
4. Combine wet and dry: Pour the Nutella-butter mix into your eggs and sugar, folding gently. Then sift in 125g of self-raising flour and a pinch of salt. Carefully fold everything until just combined. Don’t overmix – that’s the key to keeping the cake moist and tender.
5. Pour into your prepared tin: Smooth out the batter with a spatula.
6. Bake for about 25-30 minutes: The edges should be firm but the center slightly gooey if you poke it with a skewer. That gooey center is everything.
7. Cool and enjoy: I like it warm, with a dollop of cream or vanilla ice cream but it’s good at room temp too.

I’ve made this cake countless times and every time it’s a little different. sometimes a bit more molten in the middle, other times a little firmer. But every single bite has that luscious Nutella hit that keeps me coming back.

What I Learnt

You know, making Nigella’s Nutella Cake taught me more than just a recipe. It reminded me that sometimes, simplicity is the ultimate sophistication. You don’t need elaborate layers or fancy frostings to impress. a handful of quality ingredients combined thoughtfully can make magic happen.

Also, I learned that recipes like this invite creativity. Once, I added a sprinkle of chopped hazelnuts on top for crunch, another time a pinch of cinnamon for warmth. I discovered that the cake pairs beautifully with berries or even a drizzle of salted caramel.

Most importantly, it reminded me to slow down, enjoy the process and treat myself kindly with something utterly delicious at the end. It’s a recipe that feels like a little celebration of everyday life.

FAQs

Can I Use A Different Nut Butter Instead Of Nutella For Nigella’s Cake?

Absolutely! While Nutella gives this cake its signature creamy sweetness, you could swap it with almond butter, peanut butter, or even a different chocolate-hazelnut spread. Just keep in mind that the flavor profile might shift slightly. I tried it with almond butter once, and it added a nice, nutty richness that was totally delightful!

Is This Cake Gluten-free?

Nigella’s Nutella cake isn’t naturally gluten-free since it uses regular flour. However, you can easily make it gluten-free by swapping the flour with a gluten-free blend. I’ve had success with a 1:1 baking flour substitute, and it didn’t affect the taste or texture much. Just make sure the flour you use is suitable for cakes!

How Can I Store Nigella’s Nutella Cake To Keep It Fresh?

To keep it fresh, store the cake in an airtight container at room temperature. It should last for about 3-4 days, but I doubt it’ll last that long – it’s just too good! If you need to store it longer, you can wrap it tightly in plastic wrap and freeze it. When you’re ready, let it thaw at room temperature and enjoy!