Cream and Nutella Cake

Name: Cream and Nutella Cake
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 12
Ingredients: Type 00 flour 1.67 cups; Nutella 0.8 cup; Eggs about 3 medium 6.3 oz; Sugar 0.8 cup; Whole milk at room temperature 0.8 cup; Baking powder 3.8 tsp; Fresh liquid cream 1 ½ cup; Vanilla-flavored powdered sugar ¾ cup

it de fr br es

332

Calories per serving

Vegetarian

Energy Kcal 332
Carbohydrates g 47.3
of which sugars g 34.6
Protein g 6.1
Fats g 13.2
of which saturated fat g 6.27
Fiber g 0.6
Cholesterol mg 72
Sodium mg 46

Difficulty: Easy
Prep time: 40 min
Cook time: 45 min
Serving: 12
Cost: Average

PRESENTATION

Recipe by
Vanessa Gizzi

This Nutella cake has seriously become a favorite in Italian homes. Why? Because it’s moist, rich, and super easy to whip up. Not your traditional cake, for sure, but a modern treat that really really grabs attention. Perfect for a kid’s birthday or just hanging out with friends. And look, the base is all about that deep chocolate hazelnut cake flavor, using Nutella right in the mix. So every bite is tender with that unmistakable hazelnut hit. What’s really great is you don’t even have to soak the base—thanks to the mountain of whipped cream in the middle and on top, the whole thing stays light and fluffy. Italians love that combo: soft cake, lots of sweet cream, and a look that’s inviting but not too fancy. It’s the kind of cake you want a second slice of before you’ve even finished the first.

Across Italy, folks add personal tweaks—pretty much—but the heart of a good Nutella cream cake is always the generous filling of whipped panna. Some like to swirl a bit more Nutella on top or sprinkle chopped hazelnuts, but the main event is always the way the whipped cream and Nutella come together. You get that sweet, melt-in-your-mouth bite with every forkful, and the outside is usually piled high with more cream, sometimes piped into little clouds for extra fun. Nothing too serious here—just pure comfort. And you know, it’s the kind of cake that disappears fast at any gathering. Kids especially go nuts for that gooey, creamy center, but to be honest, it’s hard to find anyone who’ll turn down a slice.

Whether you call it a Nutella frosting cake or just a simple chocolate treat, it’s the taste of modern Italian dessert culture: fun, a bit indulgent, and always easy to share. It’s one of those desserts that puts a smile on everyone’s face—no question—no matter the occasion. Perfect for casual dinners or as a great surprise for guests. So next time you want something really good, give this cake a try and enjoy the happiness it brings.

INGREDIENTS

332

Calories per serving

Ingredients (for an 8.5-inch mold): Type 00 flour 1.67 cups (200 g); Nutella 0.8 cup (200 g); Eggs 6.3 oz (180 g) - about 3 medium; Sugar 0.8 cup (160 g); Whole milk 0.8 cup (200 g) - at room temperature; Baking powder 3.8 tsp (16 g)

For Garnishing: Fresh liquid cream 1 ½ cup (350 g); Vanilla-flavored powdered sugar ¾ cup (100 g)

Preparation

How to prepare Cream and Nutella Cake

To prepare the cream and Nutella cake, start by cracking the room-temperature eggs into a bowl, add the sugar 1 and whisk with beaters 2 until you get a fluffy and frothy mixture. Add Nutella 3

and mix with a spatula 4. Then pour in the room-temperature milk and incorporate with the sifted flour and baking powder 6.

Continue mixing until you get a smooth batter without lumps 7. Transfer it into an 8.5-inch mold, buttered and floured 8, and bake in a static oven at 356°F, preheated, for about 45 minutes 9. Once the cake is ready, let it cool and then remove from the mold.

Pour the cream into a bowl and whisk with electric beaters 10, just before it becomes frothy, add the powdered sugar 11, and continue to whisk until it's firm 12.

Cut the cake in half 13 and fill the base with two-thirds of the whipped cream 14. Transfer the remaining cream into a piping bag with a star nozzle and decorate the surface. Your cream and Nutella cake is ready 15.

Storage

The cream and Nutella cake can be stored in the refrigerator, covered under a cake dome, for 2-3 days.

The cake can be frozen, preferably without decoration; for convenience, you can cut it into slices already.

Advice

Missing a bit of chocolate? Add some chocolate flakes or chips either in the batter or on the whipped cream filling.

For the translation of some texts, artificial intelligence tools may have been used.