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Cinnamon Nutella Cake: A Slice of Hazelnut Heaven

The aroma of cinnamon has always been my happy place. As a child, I remember helping my grandmother bake her famous cinnamon rolls every Christmas morning. The warm, spicy scent that filled her kitchen was pure magic, a promise of cozy gatherings and sweet memories. This Cinnamon Nutella Cake evokes that same feeling. It’s a simple yet decadent treat that transforms any day into a special occasion, combining the nostalgic comfort of cinnamon with the irresistible allure of chocolate hazelnut spread.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour to 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices
Yield: 1 (8-inch) cake
Dietary Type: Not specified

Ingredients

6 ounces softened butter
6 ounces caster sugar or fine sugar
3 eggs
4 tablespoons milk
8 ounces self-rising flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
6 tablespoons Nutella or other brand chocolate hazelnut spread
2 ounces hazelnuts, roughly chopped

Equipment Needed

8-inch round cake pan
Greaseproof paper
Mixing bowl
Wooden spoon or electric mixer
Skewer
Wire rack

Instructions

Preheat your oven to 185°C (365°F). It’s crucial to have a consistent oven temperature for even baking.
Prepare your cake pan. Grease an 8-inch round cake pan thoroughly with butter or cooking spray. Then, line the base with a circle of greaseproof paper. This will prevent the cake from sticking and make it easy to remove after baking.
Combine the wet and dry ingredients. In a large mixing bowl, add the softened butter, caster sugar (or fine sugar), eggs, milk, self-rising flour, baking powder, and ground cinnamon.
Mix the batter. Using a wooden spoon, beat the ingredients together for 2-3 minutes, or with an electric mixer for 1-2 minutes, until the mixture is light and fluffy. Be careful not to overmix, as this can result in a tough cake. A smooth, well-combined batter is key.
Layer the batter and Nutella. Tip approximately 3/4 of the batter into the prepared cake pan, spreading it evenly across the base. Then, using a spoon, dollop the Nutella onto the batter in four generous blobs.
Top with remaining batter and swirl. Carefully top the Nutella with the remaining batter, ensuring it covers the Nutella completely. Use a skewer to swirl the Nutella into the batter a few times. This creates a beautiful marbled effect and distributes the hazelnut flavor throughout the cake. Gently smooth the surface to cover the Nutella.
Sprinkle with hazelnuts. Sprinkle the roughly chopped hazelnuts evenly over the top of the cake. This adds a delightful crunch and nutty flavor that complements the cinnamon and Nutella perfectly.
Bake the cake. Place the cake pan in the preheated oven and bake for 1 hour to 1 hour 10 minutes.
Check for doneness. The cake is ready when it has risen nicely, is golden brown in color, and springs back lightly when gently pressed in the center. If the cake starts to brown too quickly during baking, cover it loosely with foil to prevent burning. This is especially important if your oven tends to run hot.
Cool the cake. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. This allows the cake to firm up slightly, making it easier to handle.
Remove from pan and cool completely. After 10 minutes, turn the cake out onto a wire rack, peel off the greaseproof paper, and let it cool completely before slicing and serving. This prevents the cake from crumbling.
Wrap to store. To keep the cake fresh, wrap it tightly in double-thick foil. It will stay moist for up to a week when stored properly.

Expert Tips & Tricks

Softened Butter is Key: Ensure your butter is properly softened before mixing. This will help create a light and fluffy batter. If you forget to take the butter out in advance, you can microwave it in 5-second intervals until softened, but be careful not to melt it.
Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tougher cake. Mix just until the ingredients are combined.
Nutella Temperature: Slightly warming the Nutella before dolloping can make it easier to spread and swirl. You can do this by microwaving it for a few seconds or placing the jar in a bowl of warm water.
Oven Thermometer: Use an oven thermometer to ensure your oven is accurately calibrated. This will help prevent under- or over-baking.
Toothpick Test: If you’re unsure whether the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.

Serving & Storage Suggestions

Serve the Cinnamon Nutella Cake at room temperature, sliced into generous portions. It pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of powdered sugar. For a sophisticated touch, consider serving it with a side of freshly brewed coffee or a glass of dessert wine.

To store leftover cake, wrap it tightly in double-thick foil or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, thaw frozen cake overnight in the refrigerator and then warm it gently in a low oven or microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	326 kcal	N/A
Calories from Fat	168 g	N/A
Total Fat	18.7 g	28%
Saturated Fat	10.7 g	53%
Cholesterol	77.7 mg	25%
Sodium	397.6 mg	16%
Total Carbohydrate	35.6 g	11%
Dietary Fiber	1.7 g	6%
Sugars	19.5 g	N/A
Protein	5 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Version: Substitute the self-rising flour with a gluten-free self-raising flour blend. You may also need to add a binding agent like xanthan gum.
Different Nut Butter: If you’re not a fan of Nutella, try using another chocolate hazelnut spread or even a different nut butter like almond or peanut butter.
Spice Variations: Experiment with different spices like cardamom, nutmeg, or allspice to add a unique flavor twist.
Citrus Zest: Add a tablespoon of orange or lemon zest to the batter for a bright and refreshing flavor.
Chocolate Chips: Fold in some chocolate chips for an extra chocolatey treat.

FAQs (Frequently Asked Questions)

Q: Can I use regular flour instead of self-rising flour?
A: No, self-rising flour is crucial for the cake’s light and airy texture. If you only have regular flour, add 1 teaspoon of baking powder and 1/4 teaspoon of salt per cup of flour.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day or two in advance and store it tightly wrapped at room temperature or in the refrigerator.

Q: My cake is browning too quickly. What should I do?
A: Cover the cake loosely with foil to prevent burning. This will allow it to continue baking evenly without becoming too dark.

Q: Can I freeze this cake?
A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and then foil, or place it in an airtight container. Thaw overnight in the refrigerator before serving.

Q: The Nutella sank to the bottom of the cake. What did I do wrong?
A: This can happen if the Nutella is too heavy or the batter is too thin. Make sure your batter is thick enough to support the Nutella, and don’t use too much Nutella. Chilling the Nutella slightly before dolloping can also help.

Final Thoughts

This Cinnamon Nutella Cake is more than just a recipe; it’s an invitation to create moments of joy and connection. The comforting aroma and decadent flavors are sure to bring a smile to your face and warm your heart. I encourage you to try this recipe and make it your own, experimenting with different variations and additions to suit your taste. Whether you’re baking for a special occasion or simply craving a sweet treat, this cake is guaranteed to be a crowd-pleaser. Share your creations with friends and family, and don’t forget to let me know what you think! Perhaps a scoop of vanilla ice cream and a sprinkle of extra chopped hazelnuts are in order?

Cinnamon Nutella Cake Recipe