Easy Nutella Cake

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This Nutella tea cake is simple to make and ready in under 90 minutes. It’s soft, lightly sweet, and has swirls of baked Nutella in every bite.

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Ingredients

• 2 large eggs

• 2/3 cup (130g) sugar

• 1/3 cup (80ml) neutral oil (like olive or canola)

• 2/3 cup (165g) plain Greek yogurt

• 1 teaspoon vanilla extract

• 1 1/3 cups (170g) all-purpose flour

• 1 1/2 teaspoons (8g) baking powder

• Pinch of salt (1g)

• 150-250g nutella

• 4 tablespoons (1/4 cup) powdered sugar

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Process

1.

Set oven to 400°F (200°C). Grease an 11x8-inch (28x20 cm) baking

pan or line with parchment.

2.

In a large mixing bowl, beat the eggs and sugar on high speed for 5–

8 minutes. You’re looking for a thick, pale, and fluffy texture—

when you lift the whisk, the batter should fall in ribbons and briefly

sit on top before melting in.

3.

Pour in the oil, yogurt, and vanilla. Mix gently on low speed for just

a few seconds, until combined.

4.

Sift in the flour, baking powder, and a pinch of salt. Switch to a

whisk or spatula and fold slowly, just until no dry streaks remain.

The batter will be thick and creamy.

5.

Pour the batter into your prepared pan and smooth the top.

6.

Warm the nutella in the microwave for 15 seconds to loosen it up. Transfer into a piping bag and pipe on

top; or using a spoon hold it just above the cake and let the nutella fall of the edge as you move your hand side to side across the top, creating horizontal lines.

7.

Place in the oven and bake for approximately 30 minutes, or a toothpick inserted in the center comes out

clean.

8.

Let the cake cool in the pan for 10-15 minutes. Dust

generously with powdered sugar for the final touch.

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Serving + Storage Tips

• Serve warm or at room temperature.

• Store tightly wrapped in the fridge for up to 5 days or on room temperature for 3.