2-Ingredient Nutella Cake

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This cake is the kind of recipe I keep on repeat when I want something impressive with almost no fuss. It leans on two pantry heroes — eggs and chocolate-hazelnut spread — and transforms them into a tender, chocolatey cake that somehow tastes richer than its ingredient list suggests. You can make it in under an hour, and it’s forgiving if you follow a few simple rules.

I like this recipe because the technique is straightforward and the result is reliably good: airy whipped eggs folded into warm Nutella create structure and lift without flour or leavening. A touch of unsweetened cocoa is optional for a deeper chocolate edge, and a light spray of oil plus parchment makes removal effortless.

Read through the ingredient notes and step-by-step instructions. The method is short but precise — pay attention to the whisking step and the gentle folding. After the recipe you’ll find tips, substitutions, storage advice and answers to common questions so you can bake this again and again with confidence.

Ingredient Breakdown

• 5 eggs — the only rising agent here; you must whisk them until pale and tripled in volume to give the cake lift and lightness.
• 250 g homemade chocolate hazelnut spread, or Nutella® — provides fat, sweetness, flavor and structure when warmed and folded into the whipped eggs.
• 2 tablespoon Dutch unsweetened cocoa powder, optional — deepens the chocolate flavor and can be folded into the eggs or dusted on top; optional but nice if you prefer a darker chocolate note.
• spray oil, for greasing — prevents sticking; used with parchment to ensure the cake releases cleanly from the pan.

How to Prepare 2-Ingredient Nutella Cake

• Preheat the oven to 175°C (350°F / gas mark 4). Position a rack in the center of the oven so the cake bakes evenly.
• Grease a 6-inch cake pan with spray oil. Line the bottom and sides with parchment paper to make unmolding easy; set the pan aside.
• Crack 5 eggs into the bowl of a stand mixer fitted with the whisk attachment (or into a large mixing bowl if whisking by hand). Whisk on medium-high speed for about 5–6 minutes, until the eggs are very pale, thick, and have roughly tripled in volume. This step is critical: the whisked eggs provide the cake’s lift, so don’t shortchange the time.
• If you want to use the cocoa, sprinkle 2 tablespoons of Dutch-process cocoa powder over the whipped eggs now and gently fold a couple of turns to incorporate. This keeps the eggs from deflating while adding chocolate depth.
• Place 250 g of chocolate hazelnut spread in a large, microwave-safe bowl. Cover the bowl loosely and microwave for 30 seconds to soften the spread so it’s easier to fold into the eggs.
• Spoon about one-third of the whipped egg mixture into the warmed chocolate-hazelnut spread. Gently fold with a spatula until well combined and smooth — the goal is to lighten the chocolate so it mixes easily with the rest of the eggs.
• Add another one-third of the whipped eggs to the chocolate mixture and fold gently again until combined. Finish by folding in the remaining third of the eggs, taking care to preserve as much air as possible. Work slowly and use broad, gentle folding motions from the bottom up.
• Pour the combined batter into the prepared 6-inch pan, smoothing the top gently with an offset spatula or the back of a spoon.
• Bake in the preheated oven for 20–25 minutes. The cake is done when the top is set and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Ovens vary, so check at 20 minutes and add time as needed.
• Remove the cake from the oven and allow it to cool completely in the pan before attempting to unmold or slice. Cooling helps the texture set and makes cutting cleaner.

Why 2-Ingredient Nutella Cake is Worth Your Time

Two main reasons: speed and payoff. The recipe uses staples you might already have and turns them into a dessert that looks and tastes like something you’d order at a café. The whipped eggs give a soufflé-like lightness that balances the richness of the chocolate-hazelnut spread, so each bite feels indulgent rather than cloying.

It’s also a great recipe to build confidence with aeration and folding techniques. Once you can reliably whisk eggs to the right volume and gently fold without deflating them, many other flourless or meringue-style desserts become approachable.

Ingredient Flex Options

• Eggs — no substitute here for structure; the recipe relies on whole eggs whipped to volume.
• Chocolate-hazelnut spread — use store-bought Nutella or a homemade version; flavor and sweetness will vary slightly between brands.
• Cocoa powder — optional. If you prefer a more intense cocoa bite, keep the 2 tablespoons; if you skip it, the cake will be milder and nuttier.
• Pan size — the recipe is written for a 6-inch pan. Using a larger pan will yield a thinner cake and shorter bake time; reduce baking to monitor for doneness accordingly.

Tools of the Trade

• Stand mixer with whisk attachment (or hand mixer) — makes it easy to whisk eggs to the needed volume.
• Large microwave-safe bowl — to warm the chocolate-hazelnut spread so it folds smoothly.
• 6-inch cake pan — the size the recipe is scaled for; gives the right depth and bake time.
• Parchment paper and spray oil — for clean release and easy unmolding.
• Spatula or offset spatula — for gentle folding and smoothing the batter.
• Toothpick or thin skewer — for checking doneness.

Pitfalls & How to Prevent Them

Not whisking the eggs enough

If the eggs aren’t whipped to pale, thick, tripled volume, the cake won’t rise or will be dense. Whisk for the full 5–6 minutes and look for a ribboning texture when you lift the whisk.

Overmixing when folding

Fold gently. Aggressive stirring knocks the air out of the eggs and deflates the batter. Use broad strokes from the bottom up and stop as soon as streaks disappear.

Chocolate spread too cold

If Nutella is cold and stiff, you’ll struggle to combine it without beating out air. Warm it for 30 seconds in the microwave so it’s pourable but not hot.

Undercooked center or wet batter

Oven temperatures vary. Check at 20 minutes; if the center is still too wet, return to the oven in 2–3 minute increments until a toothpick shows moist crumbs.

Better-for-You Options

• Use a lower-sugar or homemade chocolate-hazelnut spread made with less added sugar and higher-quality chocolate for a slightly cleaner flavor and fewer empty calories.
• Serve smaller slices — the cake is rich, so thin slices make the dessert feel lighter while keeping portion control in check.

Flavor Logic

This cake works because it balances airy structure with dense, flavorful fat from the chocolate-hazelnut spread. Whipped eggs trap air and create the crumb; the warm spread melts into that matrix and provides moisture, sweetness and the characteristic nutty chocolate flavor. The optional Dutch-process cocoa deepens the chocolate notes without adding sweetness, giving a more complex profile that offsets the sugar.

How to Store & Reheat

• Room temperature: Once cooled, keep the cake covered at room temperature for up to 24 hours.
• Refrigerator: Store in an airtight container for up to 3 days. Bring to room temperature before serving for the best texture.
• Freezer: Wrapped tightly in plastic and foil, the cake can be frozen for up to 1 month. Thaw overnight in the refrigerator and then come to room temperature before serving.
• Reheating: Warm slices for 8–12 seconds in the microwave (depending on wattage) to make the center slightly gooey again — be careful not to overheat.

Ask the Chef

Q: Can I make this without a stand mixer? A: Yes. Use a hand mixer or a whisk and a strong arm. It will take longer by hand to reach the required volume, so be patient and look for the eggs to triple and become pale and thick.

Q: My cake sank after cooling. Why? A: Most likely the eggs were under-whisked or you overfolded and lost the trapped air. Another cause can be opening the oven door too early; avoid that during the critical early bake.

Q: Can I add mix-ins like chocolate chips or nuts? A: The source directions don’t include mix-ins and adding them could weigh down the batter. If you do add small amounts, fold them in very gently and expect a slightly denser result.

Serve & Enjoy

Slice this cake thinly and serve as-is for a delightfully fudgy, chocolatey treat. For a simple plate, dust with cocoa powder, sift a little powdered sugar, or serve with a spoonful of lightly whipped cream or fresh berries to cut the richness. Warm a slice briefly if you like molten-centre vibes.

This cake is proof that a tiny ingredient list and a few mindful steps can produce dessert magic. It’s practical, fast, and reliably delicious — perfect for weeknight celebrations, last-minute guests, or whenever you want chocolate without fuss.

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