Description
A delicious Nutella Swirl Cake with a rich hazelnut drizzle, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
- 1/2 cup (150g) Nutella
- 1/4 cup (40g) chopped hazelnuts
For the hazelnut drizzle:
- 1/4 cup (60g) Nutella
- 2 tbsp heavy cream
- 2 tbsp chopped toasted hazelnuts
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the softened butter and sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Pour half of the batter into the prepared pan and swirl in the Nutella. Top with the remaining batter.
- Bake for 35-40 minutes, checking for doneness with a skewer.
- While the cake cools, prepare the hazelnut drizzle by warming Nutella and heavy cream together.
- Once cooled, drizzle the hazelnut mixture over the cake and sprinkle with chopped hazelnuts.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Nutella, cake, dessert, hazelnut, baking