Nutella Bundt Cake

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Nutella Bundt Cake

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This beautiful hazelnut bundt cake comes from Jillian Bedell of Thanks for sharing! This dessert is vegetarian and an incredible way to utilize the gooey goodness of Nutella.


  • 2 3/4 cups  all purpose flour
  • 2 1/2 teaspoons  baking powder
  • 1/4 teaspoon  salt
  • 1 cup  unsalted butter, softened
  • 2 cups  granulated sugar
  • 4 large eggs, room temperature
  • 1 cup  Nutella
  • 1 cup  whole milk

Recipe Info

  1. Preheat oven to 350. Grease and flour a bundt pan. In a large bowl whisk to combine flour, baking powder, and salt. In the bowl of a stand mixer cream sugar into the butter until light in color and fluffy in texture, about three minutes. Add one egg at a time, then the Nutella. Pour in half the dry ingredient mixture, half the milk, the rest of the dry ingredients and the rest of the milk; mix until just combined. Spread the (rather thick) batter into a prepared bundt pan and bake for 45-55 minutes. Top with confectioner’s sugar, or a dollop of whipped cream, to really gild the lily.

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