I have a soft spot for desserts that walk the line between celebration and comfort food. If you were to open my pantry right now, you’d see a jar of Nutella tucked on the top shelf—always within reach for moments when only a chocolate-hazelnut pick-me-up will do. That’s exactly the spirit behind today’s recipe: Italian Nutella Cake, or Torta Alla Nutella. This isn’t a dessert you fuss over for hours or save for a grand occasion; it’s the sort of cake you whip up when friends are stopping by unexpectedly, or when you crave something sweet and nostalgic on a rainy afternoon.
My first encounter with Torta Alla Nutella was actually born out of necessity. I’d promised to bring dessert to a last-minute dinner party, but my baking supplies were running dangerously low. All I had was a slab of butter in the fridge, a few eggs, and—thank goodness—my trusty Nutella. That pantry rescue ended up stealing the show. Each slice was tender, buttery, and threaded with those unmistakable swirls of chocolate and hazelnut that make Nutella so beloved.
What I love most about this Italian Nutella Cake is how forgiving and approachable it is. There’s no need for fancy equipment or special skills. The batter comes together in minutes with a whisk and bowl, and the marbled Nutella top looks as if a professional pastry chef spent hours on it. It’s the kind of recipe that makes you look good without breaking a sweat. Whether you’re a beginner baker or a seasoned pro, you’ll appreciate both the ease and the elegance of this cake.
The real magic, though, happens once it cools. The crumb is moist but never heavy, and the Nutella ripples don’t just sit prettily on the surface—they melt slightly into the cake, creating pockets of gooey decadence. I’ve found that the flavors deepen overnight, if you can resist cutting into it right away. Around here, it rarely survives more than a day, especially when paired with an after-dinner espresso or a cold glass of milk. So if you’re searching for a showstopper that’s as comforting as it is simple, this Italian Nutella Cake might just become your new go-to, as it has for me.
How to Make Italian Nutella Cake (Torta Alla Nutella)
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Ingredients
- 3 large eggs, at room temperature
- ¾ cup white granulated sugar
- ½ cup unsalted butter, softened
- ¼ cup milk (whole or 2%)
- 1 teaspoon pure vanilla extract
- 2 cups sifted all-purpose flour (about 260 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ⅓ cup Nutella spread
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with a round of parchment paper to make sure the cake releases easily.
- In a large bowl, beat together the eggs and sugar with an electric mixer until the mixture is pale, thick, and fluffy—about 2 minutes. Add the softened butter and mix until well incorporated. Pour in the milk and vanilla extract, mixing just until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, stirring just enough to combine. The batter should be smooth, with no streaks of flour.
- Scrape the batter into your prepared pan and smooth the top with a spatula. Drop spoonfuls of Nutella evenly across the surface. Using a skewer or butter knife, swirl the Nutella through the batter to create a marbled effect. Don’t overdo it—the swirls should be distinct.
- Place the pan on the middle oven rack and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs attached.
- Cool the cake in the pan on a wire rack for about 15 minutes. Then, carefully release the springform collar and let the cake cool completely before slicing. This helps the crumb set and makes slicing neater.
No Nutella? Try These Tweaks
If you’re out of Nutella or prefer to mix things up, you have options. Any chocolate-hazelnut spread (store-brand or artisan) works well in this recipe. For a peanut butter twist, swirl in peanut butter with a hint of melted chocolate for that same marbled look. Chocolate spread alone—like a ganache or a thick hot fudge—can also stand in, though it will shift the flavor away from hazelnut. For those avoiding nuts, try swirling in cookie butter or a thick fruit jam for something unexpected but delicious.
From Sides to Drinks: Completing the Meal
This cake shines as a stand-alone treat, but pairing it thoughtfully can elevate dessert to a new level. For a classic Italian finish, serve slices with a shot of dark espresso or a cappuccino. Vanilla gelato or softly whipped cream adds a creamy contrast to the cake’s richness. If you’re hosting a gathering, a platter of fresh berries—strawberries or raspberries—brings a bright, tart note. For evening affairs, a glass of sweet vin santo or a nutty amaretto liqueur makes the perfect companion.
Keeping Your Italian Nutella Cake Leftovers Fresh
To keep your Italian Nutella Cake moist and flavorful, store leftovers tightly wrapped in plastic or in an airtight container at room temperature for up to two days. If you want to make it ahead, the cake can be refrigerated for up to four days; just bring it to room temperature before serving for the best texture. To freeze, wrap individual slices in plastic and then foil. They’ll keep for up to two months—just thaw at room temperature when a craving strikes.
Secrets to Nailing This Torta Alla Nutella Every Time
Room temperature eggs and butter are key for achieving a light, tender crumb. Don’t rush the mixing: beating the eggs and sugar until fluffy helps create airiness. When swirling the Nutella, less is more—distinct swirls are prettier and prevent the spread from sinking. Always check doneness with a toothpick, as oven times can vary. And finally, give your cake time to cool fully before serving for perfect, clean slices every time.
Seasonal Twists
While this cake is a year-round favorite, you can tailor it with the seasons. In summer, add a handful of fresh raspberries or strawberries on top before baking for juicy bursts in every bite. In autumn, a sprinkle of roasted hazelnuts or a hint of cinnamon in the batter adds warmth. Winter calls for a dusting of powdered sugar and a side of citrus segments, while spring begs for a dollop of mascarpone and a drizzle of honey. Let your farmer’s market finds guide your flavor experiments!
FAQs:
Can I use a hand whisk instead of an electric mixer?
Yes, you can make this Italian Nutella Cake with a hand whisk, although it might require a bit more elbow grease. The key is to whisk the eggs and sugar until they’re very pale and fluffy—this step helps create a light, airy cake. If you’re mixing by hand, it may take up to 5 minutes to reach the right consistency, but the results will still be delicious.
Why do I need to use room temperature eggs and butter?
Room temperature eggs and butter blend more easily into the batter, ensuring even mixing and a tender crumb. Cold ingredients can cause the batter to seize or curdle, leading to uneven texture. Letting them sit out for 30 minutes before baking is usually enough. This small step makes a noticeable difference in the final cake.
Is it possible to double the recipe for a larger crowd?
Absolutely! You can double the ingredients and bake the batter in a larger (12-inch) springform pan or two 9-inch pans. Just keep an eye on the baking time—it may need a few extra minutes for a larger cake. Test for doneness with a toothpick and make sure the center is set before pulling it from the oven.
My Nutella sank to the bottom—what happened?
This can happen if the Nutella is too warm or the batter is too thin. Try chilling the Nutella for 10 minutes before swirling and be gentle with your swirling technique. Overmixing or too much swirling can also cause the spread to sink. Aim for defined ribbons of Nutella rather than fully mixing it into the batter.
Can I make this cake gluten-free?
Yes, you can substitute your favorite 1:1 gluten-free baking flour blend for the all-purpose flour in this recipe. Make sure the blend contains xanthan gum or another binding agent for best results. The texture may be a bit different—slightly denser—but the flavor and marbled Nutella swirls will still shine.
What’s the best way to achieve clean slices?
For neat, picture-perfect slices, use a sharp, thin-bladed knife and wipe the blade clean between cuts. Letting the cake cool completely before slicing makes a big difference, as the crumb will have set and the Nutella swirls will be less sticky. If serving at a party, slice just before presenting to keep the edges tidy.
Italian Nutella Cake (Torta Alla Nutella)
Equipment
- 9-inch springform pan
- mixing bowl
- Electric mixer
Ingredients
- 3 large eggs at room temperature
- ¾ cup white granulated sugar
- ½ cup unsalted butter softened
- ¼ cup milk (whole or 2%)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour sifted (about 260 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ⅓ cup Nutella spread
Instructions
- Start by preheating your oven to 350°F (175°C). Prepare a 9-inch springform pan with nonstick spray and place a circle of parchment paper on the base.
For Cake:
- In a large bowl, use an electric mixer to whisk together the eggs and sugar until the mixture lightens in color and becomes fluffy, approximately 2 minutes. Incorporate the softened butter, then add the milk and vanilla, blending to a smooth consistency.
- In a separate bowl, combine the sifted flour, baking powder, and salt. Gradually incorporate this dry mix into the wet ingredients, stirring gently until just combined, being careful to eliminate flour lumps.
- Transfer the batter into the prepared springform pan, smoothing the top. Spoon dollops of Nutella on top and use a skewer or a knife to create swirls throughout the batter for a marbled effect.
- Set the cake on the middle rack of your oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached.
- Once done, let the cake cool in the pan on a wire rack for 15 minutes. Carefully release the springform collar and allow the cake to fully cool before slicing and serving.
