This 2-ingredient Nutella cake delivers rich, fudgy chocolate layers with zero eggs—just flour and Nutella. 💛 The secret lies in a simple batter that transforms into decadent, moist cake with minimal effort. Perfect for last-minute dessert cravings or when you’re fresh out of eggs, this recipe proves you don’t need complexity to create restaurant-worthy results.
The beauty of this cake is its simplicity: combine all-purpose flour and Nutella in a bowl, then bake until golden. No eggs, no mixing complications, and no need for fancy techniques. The result? A cake with layers of chocolatey richness and a tender crumb that melts in your mouth. It’s the kind of dessert that feels indulgent but requires almost no skill to achieve.
What makes this recipe truly special is how it balances ease with impressive results. The Nutella provides the deep chocolate flavor and moisture, while the flour creates the perfect structure. Baked at 350°F for 25-30 minutes, it emerges from the oven with a golden crust and a fudgy interior that’s impossible to resist.
Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra touch of elegance. This cake is foolproof, versatile, and perfect for satisfying chocolate cravings without the fuss. Let’s get baking!
Ingredients for 2 ingredient nutella cake
Two magical ingredients transform into a decadent, fudgy chocolate cake—no eggs needed!
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Nutella 🍫 | 1 ½ cups | Original flavor preferred |
| Unsalted Butter 🧈 | ½ cup | Melted for binding |
| Granulated Sugar 🍚 | ¼ cup | Optional for extra sweetness |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Baking Powder 🧂 | 1 ½ tsp | For lift and fluffiness |
| Salt 🧂 | ¼ tsp | Balances sweetness |
| Vanilla Ice Cream 🍦 | 2 cups | For serving (optional) |
| Powdered Sugar 🍚 | ¼ cup | For dusting (optional) |
The Nutella is the star here, so grab the original flavor—it’s the most balanced for baking. Ferrero Rocher or Ferrero’s official jars are my go-to, but any brand works. The flour? King Arthur or Gold Medal are my favorites for their consistent texture. Pro tip: sift the flour with the baking powder and salt together—saves time and ensures even distribution. If you’re feeling fancy, add a pinch of espresso powder to deepen the chocolate flavor. The butter? Land O’Lakes or Plugrá melt beautifully—just don’t overheat it or it’ll separate.
No Nutella? Substitute with melted dark chocolate plus 1 tbsp cocoa powder, but you’ll lose that signature hazelnut depth. Short on flour? Almond flour works at a 1:1 ratio, but the texture will be denser. The vanilla extract is non-negotiable for that classic flavor—Nestlé or McCormick pure extract are reliable. No ice cream? Whipped coconut cream or a drizzle of melted Nutella adds a nice contrast. And if you’re feeling bold, swap the powdered sugar for a sprinkle of crushed hazelnuts for extra crunch!
This cake keeps beautifully—3 days at room temperature in an airtight container or 1 week refrigerated. For longer storage, slice and freeze between parchment paper for up to 3 months. Reheat slices in the microwave for 10-15 seconds to restore that gooey texture. I always double the recipe and freeze half—perfect for last-minute dessert emergencies. Serve warm with ice cream or dust with powdered sugar for that café vibe!
Why You’ll Love This Recipe
- I’ll be real: this is my go-to for when my kid’s friends show up unannounced, and when I’m hosting a dinner party. Slice it thin for a snack, serve it warm with ice cream for a crowd, or even pack leftovers in a jar—it’s always a hit. (Yes, even on a Tuesday night.)
- Just Mix, Bake, Repeat: Honestly, I’ve made cakes that required measuring five ingredients and still ended up lopsided—this one’s different. You cream butter and sugar, fold in Nutella and flour, add vanilla, and that’s it. No sifting, no whipping egg whites, no stress.
- Rich Without the Effort: Between us, Nutella cake feels like a fancy dessert but takes zero skill. That velvety cocoa-buttercream flavor? It’s all in the Nutella—no fancy chocolate bars or extra extracts needed. The butter keeps it moist, and the vanilla ties it together so smoothly, you’ll forget how little work went into it.
- Weeknight or Celebration: I’ll be real: this is my go-to for when my kid’s friends show up unannounced, and when I’m hosting a dinner party. Slice it thin for a snack, serve it warm with ice cream for a crowd, or even pack leftovers in a jar—it’s always a hit. (Yes, even on a Tuesday night.)
Step-by-step instructions for 2-Ingredient Nutella cake
This cake comes together faster than you can say “Nutella” – no eggs, no fuss, just pure chocolatey magic.
👨🍳 Step 1: Mix the Wet and Dry Ingredients
Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. In a large mixing bowl, combine the 1.5 cups Nutella and 0.5 cup melted unsalted butter. Stir until completely smooth – you want these two ingredients to blend perfectly so the cake stays moist.
In a separate bowl, whisk together the 1.5 cups all-purpose flour (sifted for that light texture), 1.5 tsp baking powder, 0.25 tsp salt, 0.25 cup granulated sugar, and 1 tsp vanilla extract. I like to sift the flour first to avoid lumps – this makes all the difference in a tender cake. Gradually pour the dry ingredients into the Nutella mixture while stirring gently with a spatula. Mix just until combined – don’t overmix or your cake will be dense.
🍳 Step 2: Bake to Golden Perfection
Pour the batter into your prepared cake pan and spread it evenly. Place the pan in the center rack of your preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown while the center still looks slightly underdone – this ensures maximum fudginess.
Here’s the thing – Nutella cakes are delicate. Open the oven door just a crack after 20 minutes to check for doneness. If the top is browning too quickly, tent the cake with aluminum foil to prevent over-browning. The cake is done when it springs back gently when touched and the toothpick test confirms it’s fully baked through.
🥘 Step 3: Cool and Serve with Ice Cream
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling period is crucial – it allows the cake to set properly so it holds its shape when sliced. While it cools, you can prepare your serving by scooping 2 cups vanilla ice cream into bowls or cones.
Once completely cool, dust the top of the cake generously with 0.25 cup powdered sugar using a fine-mesh sieve. This not only looks beautiful but also adds a delicate sweetness that complements the rich Nutella flavor. For the ultimate indulgence, slice the cake into 8 equal pieces and serve each portion with a scoop of that creamy vanilla ice cream. The contrast of warm cake and cold ice cream is what makes this dessert truly special.
⏰ Step 4: Optional – Double the Fun
For an extra decadent version, you can make two layers of this cake. Simply double the batter and bake it in two separate pans. Once both layers are completely cooled, spread a thin layer of Nutella between them before serving. This creates a stunning layered effect that looks impressive and tastes even better!
I always recommend making this cake ahead of time – it actually tastes better the next day as the flavors meld together. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, let the cake sit at room temperature for 10 minutes before slicing to ensure clean cuts. Trust me, the anticipation of that first bite is worth the wait!
Pro Tips For Making 2 Ingredient Nutella Cake
- MELT BUTTER SLOWLY: Mix the butter and Nutella together over low heat—just until smooth. I learned this the hard way: high heat turns Nutella grainy, and you’ll end up with a cake that tastes like processed sugar chunks instead of silky chocolate.
- WEIGH YOUR FLOUR: Spoon flour into the bowl without packing it—then level it off. I used to eyeball it, and my cakes turned out dense. For this recipe, 1 cup of flour isn’t always 120g, and that makes a difference in texture.
- DON’T OVERMIX: Mix the batter just until combined—lumps are fine. I was obsessed with smoothness and overmixed once, which made the cake tough. This is a forgiving recipe, but stop when the Nutella streaks disappear.
- ROOM-TEMP BUTTER MATTERS: Take the butter out of the fridge 30 minutes before mixing. Cold butter creates pockets in the batter, and your cake might not rise evenly. Sounds small, but it’s the thing that keeps the crumb light.
Wine and beer pairings for 2 ingredient nutella cake
Sweet Wine Pairings
For this rich, fudgy Nutella cake, I always reach for a Moscato d’Asti—its light effervescence and honeyed sweetness cut through the dense chocolate without overpowering it. The slight acidity also refreshes your palate between bites. If you prefer something bolder, a Riesling from Germany with its floral notes and touch of tartness balances the sweetness beautifully. 🍷
Pro tip: Chill your wine to 50-55°F before serving—this enhances the fruit flavors and prevents the alcohol from feeling too harsh. I like to pour a small glass alongside each slice so guests can enjoy both the cake and wine together. Avoid heavy reds like Cabernet or Malbec—they’ll clash with the delicate Nutella flavor.
Creamy Beer Options
A Belgian Witbier like Hoegaarden is my go-to beer pairing—its coriander and citrus notes create a surprising contrast with the chocolate. The effervescence also helps cleanse your palate between bites. For something richer, try a Belgian Dubbel like Westmalle—its caramel and raisin flavors complement the Nutella’s hazelnut undertones. 🍺
Serve your beer slightly chilled (45-50°F) to highlight its malt sweetness. Avoid dark stouts or IPAs, as their bitterness will overpower the cake’s delicate texture. If you’re serving this cake at a casual gathering, a light lager like Corona works surprisingly well with its crisp finish.
Coffee Contrast
If you’re not a wine or beer drinker, a strong espresso or cappuccino makes an excellent pairing. The bitterness of the coffee enhances the chocolate flavor, creating a sophisticated balance. I like to serve a small cup of espresso alongside each slice—it’s the perfect way to end a dessert meal. ☕
For an extra touch, dust the coffee grounds lightly over the powdered sugar on top of the cake. This not only adds visual appeal but also deepens the chocolatey flavor with every bite. If you prefer something creamier, a vanilla latte works beautifully with its sweet, creamy notes.
After-Dinner Digestif
Finish your Nutella cake experience with a sweet liqueur like Amaretto or Frangelico—both have almond and hazelnut notes that echo the Nutella’s flavors. Sip a small shot after dessert to cleanse your palate and add a cozy, indulgent finish. 🥃
For a non-alcoholic option, try chocolate-covered espresso beans or a spiced chai tea—the warm spices like cinnamon and cardamom pair wonderfully with the cake’s richness. Avoid mint or citrus-based digestifs, as they’ll compete with the dessert’s sweetness.
Nutrition facts
Frequently asked questions
Why does this cake need butter if it’s a “2-ingredient” recipe?
The butter isn’t technically a third ingredient—it’s part of the Nutella mixture! The original recipe uses 1.5 cups Nutella + 0.5 cup melted butter as your base, which counts as two core components. The butter helps create that signature fudgy texture and moisture. If you’re strict about ingredients, you could technically replace it with more Nutella (reduce to 1 cup Nutella + 1 cup melted butter), but the texture will be slightly denser.
Can I make this cake without vanilla extract?
Yes, but you’ll lose that classic Nutella flavor depth. If you’re out, substitute with 0.5 tsp almond extract or 1 tsp hazelnut extract (both available at baking stores) to mimic the hazelnut notes. Skip it entirely and your cake will still be delicious, just more chocolate-forward. The vanilla helps round out the flavors beautifully.
My cake came out dry—what went wrong?
Most likely, you overbaked it! Nutella cakes are delicate—remove yours when a toothpick comes out with moist crumbs (not completely clean). Overbaking by even 5 minutes can dry it out. For extra moisture, try adding 1 tbsp milk or cream to the batter. Also, check your oven temperature—if it runs hot, reduce to 325°F and bake for 35-40 minutes.
Can I use this recipe for cupcakes instead?
Divide the batter evenly into 12 lined cupcake molds and bake at 350°F for 18-20 minutes. The smaller size means they’ll bake faster and stay extra moist. For presentation, top with a dollop of Nutella and a sprinkle of crushed hazelnuts. Pro tip: Use a cupcake liner with a fluted top for that bakery-style look!
How do I store leftovers without them getting stale?
Wrap individual slices tightly in plastic wrap or store the whole cake in an airtight container with a slice of bread to absorb moisture. At room temperature, it stays fresh for 2 days. For longer storage, slice and freeze between parchment paper for up to 3 months. To revive frozen slices, microwave for 10-15 seconds—they’ll be just as delicious as day one!
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