• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Petite Cook™ logo

  • Recipes
  • Italian Recipes
  • Lifestyle
  • Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Lifestyle
  • Travel
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Lifestyle
    • Travel
    • Press
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert Recipes

    2-Ingredient Nutella Cake

    Published: Mar 23, 2019 · Modified: Jun 7, 2020 by Andrea

    Jump to Recipe

    Soft and rich, this magic 2-Ingredient Nutella cake is the easiest and most delicious chocolate cake you can possibly make, and it also happens to be gluten-free! 

    Whether you are a chocolate spread lover or just an occasional fan, this 2-ingredient Nutella cake is an absolute must-try.

    2-ingredient nutella cake slice in the focus with fork next to it, cake in the background on a turquoise plate.

    This cake comes together in less than 30 minutes, and it's totally fool-proof.

    It also happens to be gluten-free (depending on the chocolate spread you use).

    Ingredients 

    The best part of this magic chocolate cake is that it doesn't call a ton of ingredients.

    In fact, this recipe requires only 2 super simple ingredients:

    • free-range medium eggs
    • Nutella® (or homemade chocolate hazelnut spread)

    If you're in a rush, a small jar of Nutella® is all you need (you won't need to use it all), together with 5 eggs.

    However, if you have just a little more time, try my homemade chocolate hazelnut spread when making this cake.

    It's gooey, rich, tastes incredible and comes together in a blink!

    Instructions

    This super easy cake is perfect for amateur bakers, so if you're just venturing into the baking world, this easy treat should definitely hit your baking wish list.

    The recipe couldn't be simpler and involves just a few simple steps.

    Add a pinch of magic and the job is done!

    Eggs whisked until pale in a stand mixer

    • Start by placing the eggs in a mixer.
    • Whisk the eggs on medium-high speed until pale and airy, for about 5-6 minutes.
    • After 5-6 minutes, they should be tripled in volume.
    • At this point, if you like, you can sprinkle the egg mixture with 2 tablespoons of Dutch cocoa powder, for an extra chocolatey and a slightly bitter note. 

    2-Ingredient nutella cake mixture in a bow with whisk in.

    • In the meantime, pour your chocolate hazelnut spread in a large microwave-safe bowl, cover and microwave for 30 seconds, just to warm it up a little bit.
    • Incorporate ⅓ of the whisked eggs into the bowl with the chocolate spread, and gently mix with a spatula until well combined.
    • Fold in another ⅓ of the whisked eggs, and gently mix until well combined.
    • Fold in the remaining ⅓ of the whisked eggs, and again, gently mix until combined.

    2-Ingredient nutella cake on a white cake stand,

    • Then all you have to do is pour the cake mixture into a 6-inch cake pan.
      Make sure you cover the bottom and the sides of the pan with parchment paper, so that your cake won't stick to the cake tin.
    • Bake the cake for about 20-25 minutes at 175°C/340°F.

    I like it slightly gooey in the center, so I usually bake my cake for 22 minutes, then leave it to cool above the stove covered with a kitchen cloth.

    If you like it a little more firm and cakey, just bake it for a further 5 mins.

    Allow the cake to rest until it is completely cool, then sprinkle with confectioner sugar if you like (this is totally optional), and serve yourself a big slice of this gooey, delicious cake.

    Soft and rich, this magic 2-Ingredient Nutella cake is what chocolate dreams are made of. I really hope you give it a try!

    Baking tips

    This cake is extremely simple, but there are a couple of crucial steps that you need to follow to avoid ending up with a major cake fail.

    Please don’t skip these tips:

    • It’s absolutely necessary that the eggs triple in volume or this recipe will not work. Make sure you complete this step correctly to avoid a massive cake fail.  
    • Not beating your eggs well will result in a chocolate cake that tastes more like an omelette and not much like chocolate cake, and you don’t want that!
    • Fold the spread into the egg mixture VERY gently, so that your eggs don’t lose all their volume.
    • To fold the spread into the mixture I use a silicone spatula.
    • Make sure the cake is fully baked before getting it out from the oven.
    • Enter a toothpick into the center of the cake, if it comes out clean, your cake is ready ( unless you like it gooey, in this case take the pan out after 22 minutes baking time).
    • Allow the cake to fully cool before removing it from the tin. The cooling time allows it to fully set, so don’t skip it!

    More cake recipes you need to try:

    • Rustic Italian Apple Cake
    • Caprese Gluten-free Chocolate cake 
    • Lemon Beer Cake with Honey and Figs
    2-ingredient nutella cake slice in the focus with fork next to it, cake in the background on a turquoise plate.
    Print SaveSaved!
    4.53 from 222 votes

    2-Ingredient Nutella Cake

    Prevent your screen from going dark
    Soft and rich, this magic 2-Ingredient Nutella cake is the easiest and most delicious chocolate cake you can possibly make, and it also happens to be gluten-free! 
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Desert
    Cuisine: Italian
    Serving: 8
    Author: Andrea Soranidis

    Ingredients

    • 5 free-range medium eggs
    • 250 g homemade chocolate hazelnut spread, or Nutella®
    • 2 tablespoon Dutch unsweetened cocoa powder, optional
    • spray oil, for greasing

    Instructions

    • Preheat oven to 175C/350F/160 gas.
    • Add eggs into a stand mixer and whisk on medium-high speed for about 5-6 mins, until eggs are pale and airy and have tripled in volume. Make sure your eggs are really triple in volume, or the recipe won’t work. Sprinkle 2 tablespoon of cocoa powder on top if you like, and set the egg mixture aside.
    • In the meantime, pour the chocolate hazelnut spread in a large microwave-safe bowl, cover and microwave for 30 seconds.
    • Incorporate ⅓ of the whisked eggs into the bowl with the chocolate hazelnut spread, and very gently mix the batter with a spatula until well combined.
    • Fold in another ⅓ of the eggs, then gently mix until combined. Repeat with remaining ⅓ of the eggs, and again, mix until all the ingredients are combined.
    • Grease a 6-inch cake pan and cover the bottom and the sides with parchment paper. Pour the cake mixture into the pan and bake in the oven for 20-25 minutes.
    • Remove from the oven and allow to cool completely before serving.

    Notes

    BAKING TIPS:
    •It’s absolutely crucial that the eggs triple in volume or this recipe will not work. Make sure you complete this step correctly to avoid a cake fail.  Not beating your eggs well, will result into a chocolate cake that tastes more like an omelette, and you don’t want that!
    • Fold the spread into the egg mixture VERY gently, so that your eggs don’t lose all their volume. To fold the spread into the mixture I use a silicone spatula.
    • I like it slightly gooey in the center, so I usually bake my cake for 22 mins, then leave it to cool above the stove covered with a kitchen cloth.
    If you like it a little more firm and cakey, just bake it for a further 5 mins.
    Recipe published in February 2016 and updated with more detailed info.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

    More Dessert Recipes

    • Italian Hangover Cake
    • Italian Chocolate Cookies
    • Christmas Tiramisu
    • Italian Christmas Cookies - Anginetti Cookies
    5257 shares
    • Facebook
    • Twitter
    • Yummly

    Reader Interactions

    Comments

    1. Shannon says

      May 14, 2021 at 5:51 am

      Can I double this recipe and bake in a bigger pan?

      Reply
      • Andrea says

        May 15, 2021 at 10:28 am

        I haven't tried it, so I'm not sure it would work sorry! But if you give it a try please let me know!

        Reply
    2. Amanda Thompson says

      May 02, 2020 at 5:32 pm

      Hi Andrea I want to try this but wanted to do it fairy cake style...what do u think? Would the bake time be the same? Thanks kindly

      Reply
      • Andrea says

        May 02, 2020 at 8:43 pm

        Hey Amanda! I haven’t tried this exact recipe for making fairy cakes, however, I’ve got a super similar recipe for water muffins that should work well. Make sure you fill the cupcake tin just about 2/3 each and they should not rise too much 🙂

        Reply
    3. Steve says

      April 05, 2020 at 6:30 am

      5 stars
      Looks damn tasty. I am loving it. Your articles are really awesome and cool to be frank. it makes me crave and make my mouth water! Cheers to you

      Reply
      • Endah says

        March 02, 2021 at 9:03 pm

        5 stars
        I did it and got a great result
        Thank you for sharing your awesome recipe

        Reply
    4. Jo says

      April 04, 2020 at 7:33 pm

      Can this be made replacing Nutella for Cadbury’s chocolate spread??

      Reply
      • Andrea says

        April 13, 2020 at 10:27 am

        Hi Jo, unfortunately, I have not tried it using Cadbury's chocolate spread, so I can't say! But if you do give it a go, please let me know how it turns out!

        Reply
    5. sheela varia says

      March 30, 2020 at 5:18 pm

      5 stars
      ohhh very interesting!!!! very quick and easy steps. I love it.

      Reply
    6. Marie stacey says

      February 24, 2020 at 1:24 pm

      Can you freeze this cake

      Reply
      • Andrea says

        February 28, 2020 at 8:59 am

        Hi Marie, yes you can! I recommend freezing individual portions, then thaw each portion slowly in the refrigerator.

        Reply
    7. Cristin DeVries says

      December 22, 2019 at 10:29 pm

      Can I make this in advance and refrigerate until ready to serve?

      Reply
      • Andrea says

        December 23, 2019 at 9:55 am

        Absolutely 🙂

        Reply
    8. Sharon R. Schroeter says

      December 21, 2019 at 5:18 pm

      About how many cups is 250g?

      Reply
      • Andrea says

        December 21, 2019 at 10:11 pm

        Hi Sharon, it’s about 1 full cup, however, for best results, I suggest you use a scale for accurate measurement 🙂

        Reply
    9. Lin Howe says

      December 20, 2019 at 10:25 pm

      5 stars
      The smallest cake pan I have. How long shall I bake it for? I just finished making your Nutella! I went all in! 🙂 Can’t wait to bake the cake and enjoy. Merry merry!

      Reply
      • Andrea says

        December 21, 2019 at 10:10 pm

        Hi Lin, so happy to hear you made my homemade chocolate spread! You will find all the temperature and baking time info in the recipe 🙂

        Reply
    10. Natalia says

      December 20, 2019 at 5:51 pm

      I am guessing it would be ok to use regular eggs and not free range? Or would you recommend I run out and buy free range? Thank you for posting...I think even I can handle this!

      Reply
      • Andrea says

        December 21, 2019 at 10:09 pm

        Hi Natalia, in terms of flavour, using caged eggs should not be different than free-range ones.

        Reply
    11. Laura Wichers says

      December 20, 2019 at 4:59 pm

      Are you using the whole egg or just the egg whites?

      Reply
      • Andrea says

        December 21, 2019 at 10:09 pm

        Hi Laura, I use whole eggs, but make sure you whisk them until tripled in volume (I use a mixer).

        Reply
    12. Jayne Micklethwaite says

      December 19, 2019 at 11:17 pm

      Are you meant to use a 6 or eight inch baking tin?

      Reply
      • Andrea says

        December 20, 2019 at 9:50 am

        Hi Jayne! Thank you for spotting this typo. It's a 6-inch pan the one I use 🙂 Happy baking!

        Reply
    13. Linda Morris says

      December 19, 2019 at 12:03 pm

      Hi, I dont have a microwave so can I just melt the Nutella over a bowl of hot water????

      Reply
      • Andrea says

        December 19, 2019 at 1:04 pm

        Hi Linda! Absolutely, place the nutella in a heat-safe bowl, place it over a larger bowl with hot water and let it warm up a little bit. The nutella doesn't have to be hot, just a little warm.

        Reply
    14. Vic says

      December 19, 2019 at 10:44 am

      If i make this the day before needed, where shall i store it, fridge or not? Thank you

      Reply
      • Andrea says

        December 19, 2019 at 11:56 am

        Hi Vic! I store it in the fridge. You can cut it into squares or slices and store them in an airtight container, or you can leave it in the cake tin (make sure it's fully cool) and cover with cling film.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
    READ MORE ABOUT ME…

    Footer

    ↑ back to top

    Follow us

    The Petite Cook™

    Quick and Easy Italian Recipes Anyone Can Cook


    About Andrea

    Privacy Policy

    Work with us

    Terms

    Press

    Nutrition Disclaimer

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Petite Cook. The Petite Cook® is a registered trademark.