Nutella Bundt Cake
A rich, buttery vanilla cake with swirls of nutella and a decadent nutella glaze. This nutella bundt cake is easy to make, but worthy of entertaining. Let this cake shine as the star of your next celebration!
It’s a little hard to believe that I did an entire yearlong series on bundt cakes, and yet never shared a recipe with everyone’s favorite dessert condiment: nutella! Let’s fix this now, with a deliciously decadent nutella bundt cake.
Nutella is really the perfect match for a bundt cake. It’s rich and creamy on its own — perfect for a cake that doesn’t use frosting. The nutella swirls into the batter, almost making it seem like the cake is mixed with frosting.
As if that isn’t enough, we’ll then make a nutella glaze to pour right on top.
No frosting? No problem. This nutella bundt cake is perfectly moist, decadent, and full of nutella flavor. And the best part? It’s so dang easy. It’s way easier than a layer cake, yet fancy enough for any sort of a celebration. Talk about a cake win!
How to Make Nutella Bundt Cake
Let’s dive right in. This cake has a similar base to my much-loved marble bundt cake. Except instead of flavoring half the batter with chocolate, we’re keeping it all vanilla. It’s a butter based cake, which means the cake itself has a rich, buttery flavor, and it’s a little denser. I tested this cake out twice, once with an oil base and once
with a butter base, and the butter base was the hands-down winner.
After pouring half of the batter into the bowl, spoon in the nutella. I like to warm it in the microwave for 10-15 seconds, so it pours and swirls a little easier. This isn’t fancy, just spoon it on top and take a knife to swirl it around a little. Then scoop the rest of the batter on top.
Once the cake cools, you’ll cover the whole thing in a nutella glaze. Whisk together the heavy cream and nutella on the stovetop, then let it cool slightly. Pour over the cake, using a spatula to gently push it over the edge of the bundt cake. Top with some toasted hazelnuts for a little crunch. Perfection.
Tips for Baking the Best Bundt Cake
Worried that your bundt cake will fall apart when you try to take it out of the pan? Or even worse, not come out at all? Do you sometimes have issues with doming, where the batter puffs up too far in the middle of the pan instead of having a flat, level bottom?
Fret not, and click here for all my essential bundt baking tips. You’ll be a bundt cake master in no time at all.
And there’s no better way to start than this nutella bundt cake. It’s an easy, one bowl cake, with a rich buttery flavor, swirls of nutella, and an out-of-this-world nutella glaze.
I mean, really. How can you go wrong? Even if it sticks to the pan and crumbles and domes, it will still be delicious. And that’s what we really want most out of a cake, right?
More Nutella Desserts:
- No Bake Nutella Pie
- Nutella Swirl Cupcakes
- Nutella Pumpkin Bread
- Chocolate Hazelnut Layer Cake
- Banana Nutella Cake
- Nutella Swirled Pumpkin Pie
FOR THE CAKE:
- 1 1/4 cup butter, room temperature
- 2 cups sugar
- 5 eggs, room temperature
- 1 1/2 tablespoons vanilla extract
- 1/2 cup full-fat sour cream
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups all purpose flour
- 3/4 cup buttermilk, room temperature
- 1/2 cup nutella
FOR THE GLAZE:
- 1/2 cup heavy cream
- 1/2 cup nutella
- 1/2 cup chopped toasted hazelnuts
- Preheat the oven to 350 °F.
- In a large bowl, beat together the butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, followed by the vanilla and sour cream. Beat until smooth. Add in the baking powder, baking soda, salt, and half the flour, continuing to mix. Add in the buttermilk, followed by the rest of the flour. Continue to mix just until no streaks of flour remain.
- Generously grease and flour a 12 cup bundt pan. Spread half the cake batter in the pan and smooth the top with a spatula. Scoop the nutella on top of the batter, then swirl into the batter with a knife. Pour in the rest of the cake batter. Gently but firmly bang the pan on the counter a few times to release any air bubbles.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
- While the cake cools, make the glaze. Combine the heavy cream and nutella in a small saucepan over low heat. Whisk together until smooth and fully combined. Remove from the heat and cool for 10 minutes, until slightly thickened. Pour the glaze over the cooled cake and sprinkle with the toasted hazelnuts.
Cake will keep stored in an airtight container at room temperature for 3-4 days. To freeze, wrap cake tightly in plastic wrap, followed by a layer of aluminum foil. Allow to thaw overnight at room temperature before serving.