Desserts
This 2-ingredient Nutella cake delivers decadent fudgy swirls with zero fuss—just mix, bake, and enjoy. The secret lies in combining Nutella with a simple flour base, creating a rich, moist cake that tastes like dessert in every bite. No frosting needed when the chocolate flavor is already built in.
What makes this recipe truly impressive is its simplicity: you’ll only need 15 minutes of prep and 25 minutes in the oven. The Nutella swirls create pockets of gooey chocolate throughout, while the cake itself stays tender and fudgy. Perfect for satisfying chocolate cravings without complicated steps.
By the time it emerges from the oven, you’ll have a golden, swirled masterpiece with a crackly top and moist interior. The aroma alone will have everyone asking for seconds. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
This cake is ideal for quick dessert cravings, last-minute gatherings, or when you’re craving chocolate but don’t want to bake. The minimal ingredients and one-tin process make it a foolproof treat that always delivers. Let’s get baking!
Ingredients for 2 ingredient nutella cake
Two decadent ingredients create a golden, swirled masterpiece—no frosting needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Nutella 🍫 | 1 ½ cups | High cocoa content preferred |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free for best results |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Granulated Sugar 🍚 | ½ cup | Light brown sugar for depth |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for swirling |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Milk 🥛 | ½ cup | Whole milk for richness |
The Nutella makes or breaks this cake. Ferrero's original has the perfect balance of cocoa and hazelnut, but any high-cocoa version works. Grab the jar from Trader Joe's or Whole Foods for the freshest flavor—they restock weekly. The butter should be cold and cubed (not melted) for those signature swirls that keep the cake moist. If you're using salted butter, reduce the recipe's salt by half. For the flour, King Arthur brand is ideal—it's finely milled and bakes evenly. Keep an eye on the expiration date, though; flour absorbs odors over time.
No Nutella? Chocolate hazelnut spread works in a pinch, but it won’t have the same richness. Short on eggs? Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) keep it vegetarian-friendly. The vanilla extract can be swapped for vanilla bean paste if you're feeling fancy—just use half the amount. For a deeper flavor, replace half the milk with heavy cream. If you’re baking at high altitude, add an extra 0.25 tsp of baking powder to compensate. The sugar can be swapped for coconut sugar, but the cake will have a slightly caramelized taste.
This cake keeps beautifully for 3 days in an airtight container at room temperature, though it’s best enjoyed fresh. For longer storage, wrap tightly in plastic and refrigerate for up to 1 week. The swirls soften as it sits, so reheating for 20 seconds in the microwave brings back that gooey texture. Freeze for up to 3 months by wrapping individual slices in plastic wrap. I always bake an extra slice or two—they disappear faster than you think!
Why You'll Love This Recipe
- Foolproof Mixing: I swear by this—just dump the dry ingredients, stir in Nutella, and you’re done. No eggs, no butter, no fuss. My kids think I’m a baking genius, and honestly? So do I.
- Rich Without Effort: That first bite—smooth Nutella swirled into a tender crumb? It’s like dessert got lazy but made it work. The sugar and baking powder balance the bitterness perfectly, so it’s never cloying.
- Crowd-Pleaser Hack: Bring this to a potluck and watch it disappear. It’s the kind of cake that doesn’t scream “I’m a two-ingredient shortcut”—it just is. Even my picky coworkers asked for seconds.
- Budget Baking Win: A single jar of Nutella stretches to two cakes, and the rest of the ingredients cost pennies. Leftovers? I freeze slices and reheat them like a warm cookie—no one ever complains.
Step-by-step instructions for 2-Ingredient Nutella cake
Here's how to create decadent fudgy swirls with just two main ingredients and minimal effort.
Preheat and Prepare Your Tin
Preheat your oven to 350°F and generously grease a 9-inch round cake pan with butter or baking spray. Line the bottom with parchment paper for easy removal. I like to use a round pan because it creates a beautiful, even cake with that perfect swirl effect in the center.
While the oven heats, measure out all your ingredients. The 1.5 cups Nutella should be at room temperature for easy mixing—this prevents lumps and ensures smooth swirls. If it's straight from the fridge, let it sit for 10-15 minutes while you prepare everything else.
Mix the Dry Ingredients
In a medium bowl, whisk together the 2 cups all-purpose flour, 1.5 teaspoons baking powder, and ¼ teaspoon salt. Sift the flour first if you have time—this prevents lumps and creates a lighter texture. I always sift dry ingredients before mixing, especially when working with chocolate, because it helps distribute the leavening agents evenly.
In a separate bowl, beat the 2 whole large eggs until just combined. Add the 0.5 cup granulated sugar, 1 teaspoon vanilla extract, and 0.5 cup milk, mixing until smooth. This wet mixture should be pale and slightly thick—it's the foundation of your cake batter.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix—you should still see small flour streaks. The batter will be thick and fudgy, almost like a brownie batter, which is perfect for that rich Nutella flavor.
Now comes the fun part: fold in the 1.5 cups Nutella using a spatula. Start by adding about half the Nutella and mixing until just combined, then add the remaining Nutella. The batter will be thick and sticky, but don't worry—this is exactly what we want for those beautiful swirls.
Create the Swirl Pattern
Scoop the batter into your prepared cake pan and spread it evenly. Using a butter knife or offset spatula, create a well in the center about 2 inches wide. This well is where the Nutella will go to create those iconic swirls.
Spoon the remaining Nutella into the center well. Using the tip of your knife, gently drag the Nutella outward in a circular motion, creating a swirl pattern. Don't overwork it—just enough to make pretty, even swirls. The Nutella should peek through the batter in places, promising rich chocolate pockets in every bite.
Bake to Golden Perfection
Bake the cake for 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The edges should be golden brown, but the center might still look slightly underdone—this is normal and ensures a fudgy texture.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting time is crucial—it allows the cake to set properly and prevents it from falling apart when you remove it from the pan. Once fully cooled, slice into 6 generous pieces and serve with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
Pro Tips For Making 2 Ingredient Nutella Cake
- STIR THE NUTELLA HARD: Mix the Nutella and flour until it looks like wet sand—not just streaky. I used to give it a lazy stir, and the cake turned out dense and greasy. Take 30 seconds and really work it until no dry flour pockets remain.
- SIFT THE DRY MIX: Skip the sifting, and you risk uneven baking. Fluff the flour, baking powder, and salt together in a fine-mesh sieve over the bowl—this lightens the texture and prevents a heavy, brick-like result. (Yes, even if you’re impatient like me.)
- BAKE UNTIL SPRINGY: The cake’s done when the edges pull away from the pan and it bounces back when pressed. I learned this the hard way by cutting it too soon—it was still gummy. A toothpick test? Overrated. Trust the spring.
- ADD AN EGG (IF YOU DARE): No egg in the original recipe? Fine, but if you’re craving extra richness, crack one in and fold it gently into the batter. It won’t be technically two ingredients, but the texture improves dramatically—moist, tender, and less crumbly. (Your secret’s safe with me.)
Wine and beer pairings for this dish
Sweet Dessert Wines
This rich, chocolatey cake pairs beautifully with Moscato d'Asti—its light effervescence and honeyed notes complement the Nutella's hazelnut depth. I love chilling a glass of Brachetto d'Acqui for its berry sweetness, which cuts through the cake's richness. Both wines are perfect for sipping alongside warm slices. 🍷
Chocolate-Infused Liqueurs
For a boozy twist, serve with Godiva Chocolate Liqueur—just add a splash to your coffee or drizzle over the cake. I also enjoy Baileys Irish Cream, which adds a creamy, vanilla-kissed warmth that enhances the Nutella flavor. These liqueurs elevate the dessert experience without overpowering it.
Creamy Beer Pairings
A Belgian Dubbel like Westmalle Trappist brings malty sweetness that mirrors the cake's chocolate notes. For a lighter option, try a Stout like Guinness—its roasted barley adds earthy depth. Both beers stand up to the cake's richness while adding their own unique character. 🍺
Coffee and Espresso
Skip the wine and pair your cake with a strong espresso or cappuccino—the bitterness balances the sweetness perfectly. I often enjoy a hazelnut latte made with Nespresso Hazelnut pods for a cohesive flavor experience. The warmth of the coffee enhances the cake's gooey texture.
Non-Alcoholic Options
For a refreshing non-alcoholic pairing, serve with chilled sparkling water infused with orange slices—the citrus brightens the chocolate. I also love vanilla chai tea, which adds a spiced warmth that complements the Nutella's richness. These options keep the dessert experience delightful without alcohol. ✨
Nutrition facts
Frequently asked questions
Why does my Nutella cake turn out dense instead of fudgy?
Overmixing the batter is the most common cause. Stop mixing as soon as the dry ingredients disappear—just a few streaks are fine. Also, ensure your Nutella is at room temperature (not cold) and use cold butter cubes for swirling to maintain moisture. Bake until a toothpick comes out with moist crumbs, not wet batter.
Can I make this cake without eggs?
Yes! Replace the 2 eggs with 2 flax eggs (mix 2 tbsp ground flaxseed + 6 tbsp water, let sit for 5 minutes to thicken). For extra richness, add 1 tbsp melted butter to compensate. The texture will be slightly denser but still delicious.
How do I fix cracked Nutella swirls?
Cracks happen when the cake shrinks too much while baking. Prevent them by ensuring your oven is fully preheated and the pan is well-greased. If cracks appear, don’t worry—they’re just part of the charm! For a smoother finish, brush the top with simple syrup (equal parts sugar + water) while warm, then chill for 10 minutes before serving.
Is this cake gluten-free?
Not traditionally, but you can adapt it! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob’s Red Mill) and add ½ tsp xanthan gum. Use 1 extra tbsp milk to compensate for dryness. The texture will be slightly denser, but the Nutella flavor stays rich and satisfying.
Can I bake this in a different pan shape?
Yes, but adjust baking time! A 8-inch round pan needs 25-30 minutes, while a loaf pan (9x5 inches) takes 35-40 minutes. For square pans, bake 30-35 minutes. Always check doneness with a toothpick. Pro tip: Reduce oven temp by 25°F if using dark pans to prevent over-browning.