About this recipe:A few tablespoons of the famous chocolate and hazelnut spread can transform a simple cake into a memorable treat. You can bake it in a regular, a ring or a loaf cake mold.
130g caster sugar
280g plain flour
16g baking powder
1 teaspoons vanilla extract
80ml vegetable oil
5 tablespoons Nutella®
icing sugar, for dusting
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Grease a 23 or 25cm springform cake tin and line with parchment.
With an electric beater or a stand mixer, beat the eggs with sugar until fluffy and pale. Sift in the flour and baking powder, a little at the time, alternating with the oil and milk. Transfer to the prepared tin.
Spoon the Nutella® on the top of the cake and swirl into the cake mixture with a circular movement to get a marbled effect.
Bake in the preheated oven for 30 minutes or until a wooden skewer it comes out clean.
Remove from the oven and transfer to a cooling rack. Once cool, dust with icing sugar and serve.
Make a "Nutella® surprise cake" this way: pour half the cake mixture into the tin, add the Nutella® and cover with the remaining cake mixture. This way also you'll have a moist and sweet centre that will pleasantly surprise everybody.