Pregistry’s Friday Recipe: Nutella Cake

What could be better than Nutella cake?

A 2-ingredient Nutella cake!

All you need to make this delicious cake are eggs and Nutella. The result? A dense, rich, fudgy cake that is naturally gluten-free and needs nothing more than a dusting of confectioner’s sugar.

Though we wouldn’t argue against a dollop of ice cream or freshly whipped cream.

The key to success here is:

1. Start with room temperature eggs – this will ensure eggs that whip up high, which is important as there are no other leaveners in this recipe.

2. Do not skimp on the beating time – again, there are no rising agents in the recipe aside from the eggs, so you need to beat as much air and volume in as possible.


Nutella Cake:

  • 4 large eggs, at room temperature
  • 13-oz jar of Nutella

Pre-heat the oven; line an 8” or 9” square or round cake pan with parchment paper.

Using the whisk attachment, beat the eggs on medium-high for 8 minutes. While the eggs are beating, open the Nutella and place in the microwave for 1 minute.

Give the Nutella a stir, lower the mixer speed to low and slowly pour the Nutella in. Raise the speed back to medium-high and beat till fully incorporated.

Transfer to your prepared pan and bake for 25 minutes, or till a tester comes out clean. Cool cake in pan on a wire rack, then remove from pan to serve.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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