3-Ingredient Nutella Chocolate Cake Recipe

Nutella is the brainchild of Italian food company Ferrero and has been around since 1965. This ubiquitous chocolate hazelnut spread is dangerously addictive. Its creamy texture, sweet and nutty notes, and chocolatey flavor make it a universal favorite snack food. Whether you spread it on toast, dollop it atop strawberries, or lick it shamelessly off a spoon, no one can deny the magnetic appeal Nutella possesses. It is a chocolate spread that has captured our collective imagination for literally decades. If you are a fan of this rich and decadent siren, then you probably want to make this Nutella cake, ASAP.

This cake is my go-to when I want a down-and-dirty chocolate cake that's moist and full of flavor, yet I've haven't prepared my pantry for cake-making at all. Made with three ingredients, it's the ultimate in the easy cake category. If this sounds up your alley, read on.

Gather your ingredients

This is an easy one. Nutella, eggs, and flour—that's it! Of course, try to use organic eggs and a good, high-quality flour like King Arthur Flour. Need more details? Get the full ingredients list and step-by-step instructions at the end of this article. 

Beat the Nutella and eggs

When you beat the Nutella and eggs together, be sure to give the mixture plenty of time to double in volume. In lieu of leaveners, the eggs will help the cake rise, but they need lots of air. To get that airy lift, you'll have to whip for a few minutes.

Fold in the flour

Overmixing causes cakes to bake up dense, so fold in the flour with an easy hand, doing so as gently as possible and only until most of the flour has been incorporated into the wet mixture.

Prepare the cake

The batter is all done, so now just transfer it to your greased and parchment-lined cake pan. I like to grease the whole pan up the sides and on the bottom, then cut out a circle-shaped piece of parchment for the bottom of the pan and grease it, too. This should prevent any sticking issues when you go to unmold your cake.

Bake the cake

Bake for about 40 minutes. Rotate the cake halfway through to get an even bake. Meanwhile, enjoy the crazy good smells in your kitchen. The cake should look puffed up in the center with a few cracks on top. It will deflate only slightly once cooled.

Frost the cake

Once the cake is completely cool, frost with more Nutella for over-the-top goodness. Cut into slices and dig in.

Serve the cake

Cut the cake into slices and dig in. Enjoy with friends, with coffee, and with absolute glee.


Prep time: 30 minutes

Cook time: 40 minutes

Servings: 6-8


  • 2 cups Nutella, divided
  • 4 large eggs
  • ½ cup all-purpose flour


  1. Preheat the oven to 350 degrees Fahrenheit. In a large bowl fitted to a stand mixer, using the paddle attachment, beat 1 ½ cups Nutella and 4 eggs until the mixture is about doubled in volume, 2-3 minutes.
  2. Add the flour to the Nutella mixture and using a spatula, gently fold until just incorporated.
  3. Transfer the batter to a greased and parchment-lined 8-inch cake pan.
  4. Transfer the prepared cake to the middle rack of the oven and bake, rotating halfway through, until the cake is puffy in the middle and a toothpick inserted comes out clean, about 40 minutes.
  5. Remove the cake from the oven and set aside to cool in the pan for about 15 minutes, then unmold and cool completely on a wire rack.
  6. Frost the top of the cooled cake with the remaining ½ cup of Nutella. Slice it up, share, and enjoy.