How To Make 3 Ingredient Nutella Cake

3 ingredient Nutella Cake is a fudgy and delicious hazelnut cake that isn’t overly sweet. Grab your ingredients and a mixer and get to cooking! This Nutella cake recipe is so easy to make, you will make it over and over again – especially around the holidays!

If you have a sweet tooth like me, I have a few more recipes up for grabs. Try my banana cupcakes, Cherry Cheesecake brownies, or these Nutella cookie bites.  You could even try my friend’s Nutella brownies! Yum.

How To Make Nutella Cake

Raid your pantry and odds are you will find all three of these ingredients on hand which makes this a great LAST MINUTE party dessert idea.

This hazelnut cake is a great recipe to get your kids involved in because of its simplicity. While it has a great presentation, this sweet treat is actually quite easy to put together. So, let your kids roll up their sleeves and help. 

What Is Nutella?

Nutella is a creamy chocolate hazelnut spread. It has a similar texture to peanut butter – both silky and smooth, but with a slightly sweeter flavor. 

Use this spread to dip fruit like apples and strawberries and treat your kids to a delicious afterschool snack. Or slice up some bananas and make yourself a banana and Nutella sandwich for lunch. So much yum!

But let’s be honest – nothing beats this decadent dessert idea – especially during the colder months. I love to make this cake for Thanksgiving or Christmas. A showstopper, for sure!

Ingredients: 

You only need three ingredients to make this Nutella dessert. Odds are you have everything on hand! Let’s get started.

• 2 cups nutella, divided
• 4 eggs
• 1/2 cup all purpose flour

How To Make This Nutella Dessert

Preheat oven to 350 and grease an 8″ bundt pan. Set aside.  Add 1-1/2 cups of Nutella and your eggs to a mixing bowl. Beat well on high speed for about 3 minutes.

Scrape the sides of the bowl down and beat for an additional 3 minutes on high speed. Remove from your mixer and fold in the flour until combined. 

Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes.

Invert the pan onto a plate and continue to cool completely. I just want to repeat – the cake needs to cool completely.

Add remaining Nutella to a small microwave-safe bowl. Microwave on high power for 10 seconds stir well until smooth and runny. Drizzle the Nutella on the cake with a spoon. 

Slice and serve immediately.  This recipe serves 8.

What To Serve With This Cake

I think this beautiful cake has enough presentation to serve on its own, but if you want to step up your game, we have a few options for you to consider.

• A big scoop of vanilla ice cream
• Drizzle with warm Nutella 
• Fresh berries – like raspberries or strawberries
• A drizzle of caramel sauce 
• Dust with powdered sugar
• Whipped cream

Honestly, there are so many ways to serve up your cake. Those are just a few of my favorites! 

What Size Pan To Use 

This recipe calls for a small 8 inch Bundt cake pan. You can opt for an 8-9 inch round or square pan if you’d like. It just needs to be a smaller sized pan since this is a smaller cake mix amount. 

Do I Really Need A Mixer?

The key to this cake is really working over the Nutella spread. So, having a mixer is very important. 

Remember, to add the eggs and Nutella to your mixer on high for 3 minutes. Then after you scrap down the mixture, repeat for another 3 minutes. 

If your cake batter isn’t mixed enough, it won’t bake up properly. You’ll find that it won’t rise as much as you need it to.

Why Do You Need To Whip The Batter So Much?

When the eggs and Nutella whip up, it allows it to replace the leavening agent in a traditional cake. So, first, you need to allow time for the cake to whip. Then, gently fold in the all-purpose flour. If you mix the flour in too hard, you will find the cake will fall flat. 

Does This Cake Freeze? 

Didn’t finish up your cake? No problem! You can always freeze your leftovers. Simply allow your cake to fully cool. Then transfer the dish to a freezer-friendly container.

You can store your leftovers for up to 2-3 months. When you are ready to enjoy, be sure to first thaw at room temperature or in the fridge overnight. 

I love to freeze leftovers of this cake because when I get a craving I just pull out a slice. 

Can I Use A Gluten-Free Flour in Replace of All-Purpose Flour?

If you are gluten-free and need to use a gluten-free flour blend in replace of all-purpose, go for it! This process might alter the texture of the cake, but it will enable you to enjoy this dessert which is an absolute must.

Why Did My Cake Deflate A Bit Once Removed From The Oven?

When you remove your cake from the oven, it tends to rise a bit at first. But, as it cools down, you will notice that it slowly falls. Don’t worry! This is totally normal and you did nothing wrong. 

This is a thinner style cake, so just know if you see it fall a bit, that is to be expected. 

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