Nutella Bundt Cake
Indulge your sweet tooth with this decadently rich and moist Nutella Bundt Cake—a show-stopping dessert that's as visually stunning as it is delicious. This chocolatey masterpiece combines velvety Nutella swirls with a tender cocoa cake base for a perfect balance of nutty sweetness and deep chocolate flavor. The secret to its fluffy texture is buttermilk, which keeps the crumb irresistibly soft and moist. A marbled Nutella layer inside adds a touch of elegance, and the final drizzle of Nutella or dusting of powdered sugar takes it to the next level. Whether served at a special occasion or as a weekend treat, this bundt cake is sure to wow your guests and become a go-to recipe. Perfect for chocolate lovers, Nutella enthusiasts, and anyone craving a truly unforgettable dessert!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1 cup Nutella
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 10-inch bundt pan with butter or non-stick spray. Dust with cocoa powder and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.
Reduce the mixer speed to low and gradually add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour half of the batter into the prepared bundt pan and smooth the surface with a spatula.
Spoon dollops of Nutella on top of the batter, spreading it slightly to create a swirl layer. Avoid touching the edges of the pan. Reserve a small amount of Nutella for the top layer if desired.
Add the remaining cake batter over the Nutella layer and smooth the top.
Use a butter knife to gently swirl the batter and Nutella together, creating a marbled effect. Be careful not to overdo it.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Once cooled, optionally dust the cake with powdered sugar or drizzle with additional Nutella before serving.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 42.0 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 281 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
