Recipe for a Nutella Bundt cake
Recipe for a fluffy and light marble cake with chocolate cream and nuts.
I warmly invite you to the Nutella bundt cake recipe. This marble chocolate-vanilla cake tastes absolutely amazing and is as light as a cloud. Nutella adds a unique flavor to the chocolate part, and the mascarpone cheese and Nutella cream give the cake extra sweetness. The taste of the cake is complemented by slightly crunchy and aromatic hazelnuts. The whole thing is a wonderful combination of flavors that works perfectly both for a weekend coffee treat and for special occasions and holidays. Be sure to check out this recipe and bake a Nutella cake!
Table of content
Nutella Bundt Cake step-by-step recipe
If you like light, fluffy, and slightly sweet cakes with nuts, you should definitely try this bundt cake recipe!
Nutella Bundt cake recipe with film
Wyposażenie
- A rectangular loaf pan about 25–27 cm long and 10 cm wide.
Składniki
ingredients for Nutella bundt cake
- 250 g all-purpose flour (1 and 2/3 cup)
- 2 teaspoon baking powder
- 0,5 teaspoon solt
- 120 g butter (soft)
- 45 g oil (1/4 cup)
- 150 g powdered sugar (1 cup)
- 2 teaspoon vanilla
- 3 eggs (size L – room temperature)
- 160 g buttermilk (room temperature)
- 100 g Nutella spread (1/3 cup)
ingredients for icing
- 100 g mascarpone cheese (chilled)
- 30 g Nutella spread (2 slightly heaped tablespoons )
- approx. 50 g hazelnuts
Instrukcja
How to make a Nutella bundt cake step by step
Step – – preparations
- Take the ingredients out of the fridge at least 2 hours in advance so they can come to room temperature – eggs, buttermilk, and butter.120 g butter, 3 eggs, 160 g buttermilk
- Line the baking pan with parchment paper, or thoroughly grease it with butter and dust it with flour or breadcrumbs.
- Preheat the oven to 170°C (fan-assisted mode) or 180°C (top/bottom heat).
Step 2 – preparing the batter for the bundt cake
- Sift together the flour, baking powder, and salt through a sieve.250 g all-purpose flour, 2 teaspoon baking powder, 0,5 teaspoon solt
- Place the softened butter in a large bowl, add the sugar, oil, and vanilla.120 g butter, 45 g oil, 150 g powdered sugar, 2 teaspoon vanilla
- Mix on high speed for a few minutes until the mixture becomes light, fluffy, and increases in volume.
- Add the eggs one at a time to the creamed butter mixture – I also add a spoonful of flour each time – and mix briefly, just until combined.3 eggs
- Add about half of the flour and mix briefly on low speed.
- Add the buttermilk and mix briefly.160 g buttermilk
- Add the remaining flour and mix briefly.
Step 3 – preparing the chocolate batter
- Set aside about 1/3 of the batter into a bowl.
- Add Nutella to the smaller portion and mix briefly until combined.100 g Nutella spread
Step 4 – layering the batter
- Spoon alternating layers of the plain and chocolate batter into the prepared pan until all of it is used.
- Using a sharp knife or a skewer, swirl the batter together.
Step 5 – baking the Nutella bundt cake
- Place the pan with the batter into the preheated oven and bake the bundt cake for about 60–70 minutes, until a toothpick comes out clean.
- Remove the baked bundt cake from the oven and let it cool completely before spreading the cream on top.
Step 6 – preparing the cream for the bundt cake
- Combine the mascarpone with Nutella – you can mix it less thoroughly so that a light marbled effect is still visible.100 g mascarpone cheese, 30 g Nutella spread
- Spread the cream on top of the cake.
- Chop the hazelnuts and sprinkle them over the cream (you can check the notes below the recipe on how to toast the hazelnuts to make them even more flavorful).approx. 50 g hazelnuts
Film
Uwagi
Wartości Odżywcze
Marble Nutella bundt cake – notes
The recipe for this extremely fluffy Nutella bundt cake was found on the blog Julie Marie Eats. She prepared it with a very sweet cream made from Nutella, powdered sugar, and butter. I don’t like overly sweet cakes or buttercream, so I created my own version here. The cake itself is amazing! Very fluffy and light. When you cut it, it’s like slicing through a cloud. That’s why you’ll definitely need a plate to eat it, because eating it by hand might not end well ;)
And if you are also looking for other Nutella cake inspirations, be sure to try my Nutella cheesecake recipe – insanely delicious!
What ingredients are necessary to make a Nutella bundt cake?
To bake this cake, you will only need very basic ingredients that are easily available in any store. Below I provide a short list of the products I used as well as possible substitutes.
- Nutella – you can replace it with any chocolate-hazelnut spread. If you don’t like them and you have some Biscoff spread left from my previous recipes, you can use it instead of Nutella :) The flavor will change slightly, but the cake will still be delicious!
- buttermilk – instead of it, you can also use kefir or natural yogurt, but one with a thinner consistency
- butter – I used extra butter with 82% fat content; you can optionally replace it with a good plant-based butter.
- vanilla – I used vanilla flavoring (just a few drops), but you can also use vanilla extract or regular vanilla sugar – in that case, you can reduce the amount of regular sugar so the cake doesn’t become too sweet.
How to toast hazelnuts for a bundt cake?
If you want the nuts on top of the cake to be more aromatic and crunchy, it’s a good idea to toast them first. Simply spread them on a dry pan (without any fat) and heat them for a few minutes on the stove. Stir them occasionally. Then let the nuts cool and chop them roughly. If you don’t like hazelnut skins, right after heating you can transfer them onto a kitchen towel, wrap them tightly, and rub them vigorously. This will help the skins separate from the nuts.
Can the Nutella bundt cake be decorated differently?
If you don’t feel like using mascarpone cream with Nutella, or you can’t find mascarpone anywhere, you can drizzle the bundt cake with a simple chocolate glaze instead. If you prefer sweeter cakes, heat 50 ml of heavy cream and add 100 g of milk chocolate broken into pieces to the hot cream. Stir until fully melted and smooth, then let it cool. If you like, you can add chopped nuts to the glaze, which will give you something similar to a Ferrero Rocher-style topping :) Spread the cooled and slightly thickening glaze over the Nutella bundt cake. If you prefer dark chocolate, melt it in 100 ml of heavy cream instead.
Nutella bundt cake – how to store it?
If the Nutella bundt cake will be eaten within 2–3 days and it’s not hot, you can store it at room temperature. I recommend placing it in an airtight container or covering it with a cake dome. If the cake needs to last longer, put it in the refrigerator if it’s decorated with mascarpone cream. A bundt cake with chocolate glaze does not need to be refrigerated, even for a longer period of time.
I hope the Nutella bundt cake recipe will be to your liking and that of your loved ones. I would be extremely happy if you share your thoughts in a comment below the recipe :)
Recommended Nutella cakes recipes
Be sure to check out my other sweet bakes made with chocolate-hazelnut spread. Here I recommend, among others, three such recipes, and there are many more on the blog.
