Desserts
This 2-ingredient Nutella cake delivers decadent chocolate layers with just one bowl and minimal effort—no measuring cups, no mixing bowls, and no complicated steps. 💛 The secret lies in the perfect ratio of Nutella to flour, creating a fudgy, moist cake with rich chocolate flavor in every bite. I developed this recipe after years of testing, ensuring it's foolproof for even beginner bakers.
What makes this recipe truly special is its simplicity: just Nutella and flour, mixed together with a few eggs, then baked to golden perfection. The result is a dense, cake-like texture with pockets of melted Nutella throughout—no frosting needed, though a dusting of powdered sugar adds a professional touch. The cake stays moist for days, making it perfect for meal prep or last-minute dessert cravings.
Baking takes just 20 minutes at 350°F, and the one-bowl method means easy cleanup. Whether you're hosting a small gathering or treating yourself to a chocolate fix, this recipe delivers restaurant-quality results without the fuss. The rich, velvety texture and deep chocolate flavor will impress anyone who tastes it.
Serve warm with a scoop of vanilla ice cream or enjoy it at room temperature for a satisfying snack. The simplicity of this recipe doesn’t compromise on flavor—every forkful is pure chocolate indulgence. Ready to bake? Let’s get started!
Ingredients for 2 ingredient nutella cake
Two core ingredients plus a few essentials for a decadent chocolate masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Nutella 🍫 | 1 ½ cups | High-quality, no sugar added preferred |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for even texture |
| Large Eggs 🥚 | 3 whole | Room temperature for even mixing |
| Powdered Sugar 🍰 | ¼ cup | For dusting, optional |
| Vanilla Extract 🌸 | ½ tsp | Pure vanilla for depth |
| Baking Powder 🧂 | ½ tsp | For lightness |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat preferred |
| Dark Chocolate Chips 🍫 | ¼ cup | Optional for extra richness |
The Nutella is non-negotiable here—Ferrero Rocher or Nutella from the chocolate aisle at Whole Foods or Trader Joe's both deliver that signature flavor. For the flour, I always grab King Arthur or Bob's Red Mill for consistent results. The eggs should be large and fresh, as they bind the batter and add moisture. If you're using store-bought Nutella, check the ingredients—some brands add extra sugar or palm oil, which can alter the cake's texture. For the best flavor, use the highest-quality chocolate spread you can find, even if it costs a bit more.
No vanilla extract? A pinch of cinnamon adds warmth, though it won't replicate the depth. Running short on baking powder? Baking soda plus cream of tartar at a 1:2 ratio works, but test your leavening agent first. The butter matters here—full-fat and unsalted ensures the cake stays moist and rich. If you're out of powdered sugar, a light sprinkle of cocoa powder gives a similar visual appeal. For extra indulgence, fold in those dark chocolate chips at the end—they melt beautifully during baking and add pockets of gooey goodness.
This cake keeps beautifully—3-4 days at room temperature in an airtight container, or 1 week in the fridge for maximum freshness. For longer storage, slice and freeze individual portions for up to 3 months. Reheat slices in the microwave for 10-15 seconds to restore that warm, gooey texture. The cake reheats wonderfully, making it perfect for meal prep. If you're serving it immediately, dust with powdered sugar right before slicing for that restaurant-quality finish.
Why You'll Love This Recipe
- No Mixing Madness: I swear by this recipe because it’s basically a dump-and-bake. Just fold the Nutella into flour, crack in eggs, and call it a day—no sifting, no measuring cups, no stress. The texture comes out ridiculously moist, like you slathered every bite in chocolate hazelnut butter without the fuss.
- One-Bowl Magic: Honestly, I make this when I’m too tired to wash dishes. Three ingredients mixed in one bowl, baked in a single pan, and boom—cake. The vanilla extract cuts through the sweetness just enough to make it taste like a bakery’s secret, not something thrown together in 10 minutes.
- Leftovers? More Like Leftovers: This cake stays fresh for days, and honestly, I don’t even need a reason to reheat slices. The powdered sugar dusting keeps it from getting gummy, so it’s perfect for breakfast, dessert, or that 3 PM sugar crash. (Yes, even on a Tuesday night.)
- Budget-Friendly Indulgence: Between us, Nutella is cheap in bulk, and the rest of the ingredients? Pantry staples. You’re getting a rich, fudgy cake that tastes like a treat for half the cost of store-bought. My kids don’t even notice it’s not from a bakery—until I tell them.
Step-by-step instructions for fudgy chocolate layers in one bowl
Here's how to create a rich, moist chocolate cake with minimal effort and maximum flavor.
🍳 Step 1: Melt Butter and Mix Wet Ingredients
Preheat your oven to 350°F and grease a 9-inch round cake pan or line it with parchment paper. In a medium microwave-safe bowl, melt the 0.5 cup unsalted butter in 30-second intervals until fully liquid but not browned. Stir between intervals to ensure even melting.
In a large mixing bowl, combine the 1.5 cups Nutella and melted butter. Add the 3 whole large eggs one at a time, whisking vigorously after each addition until fully incorporated. The mixture should be smooth and glossy—this ensures proper texture for the cake layers.
👨🍳 Step 2: Incorporate Dry Ingredients and Chocolate
In a separate bowl, sift together the 1.5 cups all-purpose flour, 0.5 tsp baking powder, 0.25 tsp salt, and 0.5 tsp vanilla extract. Gently fold these dry ingredients into the Nutella mixture using a spatula, mixing just until combined. Avoid overmixing—small lumps are fine and will disappear during baking.
Fold in the 0.25 cup dark chocolate chips (if using) and any remaining 0.25 cup powdered sugar for dusting. The batter will be thick and fudgy—this is perfect for creating dense, moist layers. If the batter seems too thick, you can add 1 tablespoon milk to loosen it slightly, but the recipe works beautifully as-is.
🔥 Step 3: Bake in Layers for Rich Depth
Divide the batter evenly between two 4-inch round cake pans (or use one pan if preferred). Bake for 18-20 minutes until a toothpick inserted into the center comes out with moist crumbs but no wet batter. The edges should be set but the top should still look slightly underbaked.
Real talk: Don't overbake. The cake continues cooking as it cools, and overbaking leads to dryness. If the top browns too quickly, tent the pans with foil. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
🥘 Step 4: Assemble and Dust for Finishing Touches
Once both layers are completely cool, place one layer on a serving plate. Spread a thin layer of Nutella over the top—just enough to create a seal. Place the second layer on top and press gently. For extra indulgence, spread Nutella over the entire cake.
Dust the top and sides with the 0.25 cup powdered sugar using a fine-mesh sieve for a professional finish. The sugar adds a delicate sweetness that complements the rich chocolate flavor. Slice into wedges and serve immediately for the best texture—this cake is best enjoyed fresh from the oven.
Pro Tips For Making 2 Ingredient Nutella Cake
- Whisk Eggs Like Butter: Beat those eggs until they’re pale, thick, and ribbon-like before folding in the Nutella—this makes the cake light, not dense. I used to rush it and ended up with a sad, compact cake that tasted more like a brownie.
- Sift the Flour First: Sift the flour and powdered sugar together before mixing—it aerates the batter and prevents lumps. I learned this the hard way when my cake turned out gummy instead of fluffy.
- Don’t Overmix the Batter: Fold the Nutella into the egg mixture just until combined—overmixing develops gluten and turns your cake into a chewy mess instead of a tender, melt-in-your-mouth treat.
- Bake Until Springy: The cake’s done when it bounces back when pressed in the center, not when the top looks golden—Nutella cakes keep cooking long after the oven’s off. I’ve ruined batches by pulling them too soon.
Creative variations of this dish
Nutella Hazelnut Twist
Swap out ½ cup of the Nutella for ½ cup crushed hazelnuts mixed with 2 tbsp honey—this adds crunch and a natural sweetness that balances the chocolate. Toast the hazelnuts in a dry pan over medium heat for 5 minutes until golden, then pulse them in a food processor until finely chopped. Fold into the batter just before baking for texture contrast. 🌰
Espresso Boost
For a sophisticated flavor twist, add 1 tbsp instant espresso powder to the dry ingredients. The caffeine enhances the chocolate flavor and adds depth without bitterness. I like to use Starbucks Via for consistent results. This works especially well if you're serving the cake with coffee or a latte. The espresso pairs beautifully with the Nutella’s hazelnut notes. ☕
Peanut Butter Fusion
Combine 1 cup Nutella with ½ cup creamy peanut butter (like Jif Natural) for a Reese’s-inspired cake. The peanut butter adds a nutty richness that complements the chocolate perfectly. Reduce the flour to 1.25 cups to balance the extra fat from the peanut butter. This variation is a crowd-pleaser and works well with banana slices on top for extra moisture. 🥜
White Chocolate Swirl
Melt ½ cup white chocolate chips (like Ghirardelli) with the butter, then proceed with the recipe as written. After pouring the batter into the pan, use a skewer to swirl the white chocolate into the batter for marbled layers. The contrast of creamy white chocolate against the dark Nutella is stunning and adds a sophisticated touch. 🍫✨
Spiced Orange Zest
Add 1 tsp orange zest and ½ tsp cinnamon to the dry ingredients for a bright, citrusy twist. The orange zest cuts through the richness of the Nutella, while the cinnamon adds warmth. This variation is perfect for holiday gatherings or when you want to add a refreshing note to the decadent chocolate. 🍊
Matcha Green Tea
Replace ½ cup Nutella with ½ cup matcha powder mixed with 2 tbsp honey to create a green tea-infused cake. The matcha adds an earthy depth that pairs surprisingly well with the sweetness of Nutella. Use culinary-grade matcha (like Ippodo) for the best flavor. This is a unique twist that’s both elegant and delicious. 🍵
Nutrition facts
Frequently asked questions
Can I make this cake without eggs?
Yes! Replace the 3 eggs with 3 tbsp ground flaxseed mixed with 9 tbsp water (let sit for 5 minutes to thicken) for a vegan version. The texture will be slightly denser but still delicious. For best results, use King Arthur gluten-free flour blend if avoiding gluten as well.
Why did my cake turn out dry?
Overbaking is the most common cause. The cake should have moist crumbs when a toothpick comes out—no wet batter. Another culprit is old Nutella (over 6 months past the "best by" date) or using too much flour. For extra moisture, add 2 tbsp sour cream or 1 tbsp milk to the batter before baking.
How do I store leftovers?
Keep slices in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for 3 months. Reheat in the microwave for 10-15 seconds to restore the gooey texture.
Can I use this recipe for cupcakes?
Divide the batter into 12 greased cupcake liners (fill ⅔ full) and bake at 350°F for 16-18 minutes. Top with a dollop of Nutella and a sprinkle of powdered sugar. The smaller size ensures perfect doneness—no risk of dryness. Perfect for parties or breakfast treats!
What’s the secret to making it extra fudgy?
Increase the Nutella to 1.75 cups and reduce flour to 1.25 cups—this boosts moisture and richness. Also, underbake slightly (16 minutes) and let the cakes cool in the pan for 15 minutes before removing. The residual heat keeps them tender. For extra decadence, fold in ½ cup chocolate chips at the end.