Nutella Bundt Cake

Name: Nutella Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: Eggs (about 3 large) 7.8 oz; Type 00 flour 2 ½ cups; Cow's milk ricotta cheese 1 cup; Sugar ½ cup; Vanilla bean 1; Fine salt 1 pinch; Corn oil 3 ¾ tbsp; Baking powder 3 ½ tsp; Nutella ½ cup; Powdered sugar to taste

it de fr br es

585

Calories per serving

Vegetarian

Energy Kcal 585
Carbohydrates g 75.6
of which sugars g 37.6
Protein g 15.7
Fats g 34.4
of which saturated fat g 8.18
Fiber g 1.7
Cholesterol mg 157
Sodium mg 293

Difficulty: Average
Prep time: 15 min
Cook time: 50 min
Serving: 6
Cost: Average

PRESENTATION

Recipe by
Anna Langellotto

Imagine indulging in a Nutella cake, inspired by the classic ciambella from Central Italy. This cake is a real treat for those slow mornings when you want something comforting and delicious. Really, really good stuff. With its soft, moist crumb—thanks to fresh ricotta and a hint of vanilla—it blends Italian breakfast tradition with a touch of fun. In places like Umbria and Lazio, ciambella cakes are a staple. But this version? It steps it up with a thick ribbon of Nutella running through the center. And the sauce? It’s divine. The dense batter keeps that rich Nutella perfectly in place, offering a creamy filling in every slice.

Picture waking up to a chocolate hazelnut cake like this. Seriously good. Whether you pair it with a hot cup of coffee or dunk it in a glass of cold milk, you know why it’s popular. The tender texture from the ricotta sets it apart from those usual dry cakes, while the sweet Nutella center just melts beautifully into the crumb. Which is great. In Central Italy, cakes like this start the day and make for a tasty afternoon snack too. This Nutella cake recipe is your go-to for something quick and satisfying. No complicated techniques here, just smart layering to keep the filling right where it should be. Can’t go wrong.

Honestly, it’s so good you might find yourself reaching for another slice—especially when friends or family are around. For sure. If you love an easy Nutella layer cake or want to explore more Italian breakfast delights, this cake hits all the right notes: golden on the outside, soft inside, and packed with just the right amount of chocolatey goodness. A little piece of Italy on your plate, perfect for any time of day. Really, it’s all you need.

INGREDIENTS

585

Calories per serving

Ingredients (for a 9-inch mold): Eggs 7.8 oz (220 g) - (about 3 large); Type 00 flour 2 ½ cups (300 g); Cow's milk ricotta cheese 1 cup (250 g); Sugar ½ cup (120 g); Vanilla bean 1; Fine salt 1 pinch; Corn oil 3 ¾ tbsp (50 g); Baking powder 3 ½ tsp (16 g); Nutella ½ cup (150 g)

for decoration: Powdered sugar to taste

Preparation

How to prepare Nutella Bundt Cake

To prepare the Nutella ring cake, start by beating the eggs with an electric mixer 1 for about 3 minutes. When they become frothy, add a pinch of salt 2 and the sugar 3.

Continue beating for about 5 minutes 4, until you obtain a fluffy and foamy mixture. Add the seeds from the vanilla bean 5 and mix for another minute 6.

Add the well-drained ricotta 7 and the oil 8. Incorporate with the electric mixer until you achieve a smooth and homogeneous batter 9.

Pour the baking powder into the flour 10 and mix. Sift half of the dry ingredients into the batter 11 and continue mixing with the electric mixer until well absorbed 12.

Add the remaining dry ingredients 13 and mix again with the mixer 14. Give a final stir with a spatula and transfer half of the batter into a 9-inch bundt pan, previously greased. Level the surface with the spatula 17.

Place the Nutella, using a spoon, inside the mold 16 and cover with the remaining batter 17. Level the surface 18 and bake in a preheated static oven at 340°F for about 50 minutes 18.

Do the toothpick test before removing the cake from the mold 19. Let it cool slightly, turn it upside down onto a serving dish, and dust it with powdered sugar 20. The Nutella ring cake is ready to serve 21.