Name: 2-Ingredient Nutella Cake – Quick u0026amp; Easy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 eggs, at room temperature; 250 g (about 9 oz) Nutella

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Versiunea în Limba Română 🇷🇴

If you have a jar of Nutella in the pantry and a few eggs in the fridge, you already have everything you need for today’s dessert. 😁

Yes, it really is that simple.

I discovered this recipe a while ago, when a friend sent me an article full of fancy Nutella recipes. Out of all those wonders, I of course went straight for the simplest one: a cake made with just two ingredients.

And since Nutella is almost never missing from my kitchen, I had to try it. 😂

The result is an intensely chocolatey cake, dense and slightly moist on the inside, with a thin crust on top. It’s not a classic cake, and it’s nothing like a fluffy sponge. It’s somewhere between a chocolate cake and a very simple brownie.

And the best part? No flour, no baking powder, no complicated ingredients.

Why You’ll Love This Nutella Cake

It only needs 2 ingredients.
It’s flourless.
No frosting, filling or layers to prepare.
The batter comes together in minutes.
It has a deep chocolate and hazelnut flavor.
It’s perfect when you’re craving something sweet but don’t want to spend an hour in the kitchen.
It’s easy to dress up with fresh fruit, powdered sugar or a scoop of ice cream.

And honestly, my favorite part is telling someone you made this cake with only two ingredients and watching their face. 😂

What Is This Nutella Cake Like?

If you’re expecting a light, fluffy cake, this isn’t the recipe for you. The texture is denser and moister, closer to a brownie.

Well-whipped eggs are what give the batter its structure and volume, so it’s worth being patient at this step. The Nutella is then folded in gradually, and the batter makes a small cake that’s perfect for sharing with family.

Tips for the Perfect Nutella Cake

The most important rule is not to overbake it.

I know, it’s tempting to leave it in “just 5 more minutes to be sure it’s done.” I’ve made that mistake too. 😁

The first time, I left it in the oven a bit too long and it came out much drier than I wanted. Keep a close eye on it toward the end of baking, because the texture keeps changing as it cools.

Frequently Asked Questions

Can I use a different chocolate hazelnut spread?

In theory, yes, you can use another spread of this kind. However, the recipe was tested with Nutella, and the consistency and composition of different brands can vary, which may affect the final texture.

Why did my Nutella cake sink after baking?

It’s normal for this cake to deflate a little after baking. Its structure relies mostly on the air whipped into the eggs, so it may sink as it cools.

If it sinks a lot, the first things I’d check are whether the eggs were whipped long enough and whether the cake was taken out of the oven too early.

How do I know when it’s done?

The edges should be set, while the center can still be slightly soft. Don’t aim for a completely dry, firm texture, because the cake will firm up as it cools.

How do I store it?

Keep it in an airtight container at room temperature if you’ll eat it soon. For a firmer texture, you can refrigerate it, but let it sit at room temperature for a bit before serving.

If You Love Chocolate Desserts…

You’ll find a few more recipes on the blog. 😁

Try the raspberry white chocolate brownies for an intense chocolate flavor with a touch of tartness, or the banana peanut butter brownies for something more filling.

And if you want something even more decadent, the brownie cookies with mango raspberry ganache are exactly the kind of dessert you can’t stop at just one. 😂