Nutella Plumcake
- Vegetarian
- Energy Kcal 459
- Carbohydrates g 63.4
- of which sugars g 39.2
- Protein g 9.5
- Fats g 18.5
- of which saturated fat g 8.94
- Fiber g 1.9
- Cholesterol mg 159
- Sodium mg 185
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 50 min
- Serving: 8
- Cost: Low
PRESENTATION
Plumcake alla Nutella is such a treat—really, it gets everyone excited, whether you’re enjoying a leisurely weekend breakfast or a quick snack. Straight from Italian kitchens, this cake is all about that moist texture and easy comfort, featuring the famous hazelnut spread everyone loves—Nutella. I mean, really, who doesn’t love it? What sets this Nutella pound cake apart is the method. Instead of just swirling Nutella in, Italians freeze it in small cubes, roll them in flour, and then embed them in the batter before baking.
This way, you get gooey pockets of tender chocolate hazelnut filling. It’s tough to resist, I gotta say. This trick turns your basic Nutella swirl cake into something way better, giving every bite some soft, gooey magic.
Throughout northern Italy, you’ll see different versions of this Nutella marble cake on breakfast tables or as a quick snack. The thing is, unlike a plain loaf, the inside of this cake turns almost creamy because those frozen Nutella cubes melt during baking. It's one of those Nutella dessert recipes that feels both easy and special. And listen, the outside gets a little golden, while the inside stays super soft and rich. Really what you want from a homemade Nutella loaf cake.
And you know what, people often debate—is it better with morning coffee or as an afternoon snack? Pretty much, it’s perfect anytime. Folks get creative, sometimes adding chocolate chips or a bit of orange zest for a twist. But honestly, the classic version, with its straightforward sweet flavor and that famous Nutella core, is always a hit. No question. It’s no wonder this easy Nutella baking idea keeps popping up in Italian homes, making dessert just a bit more fun and, for sure, a lot more delicious. This cake is the perfect blend of tradition and innovation—offering a taste of Italy in every bite. Super tasty, right?
You might also like:
- INGREDIENTS
- Ingredients for a 11 x 4.5 inch mold
- Type 00 flour 2 cups (250 g)
- Sugar 1 cup (200 g)
- Nutella 0.36 cup (100 g)
- Butter 3.5 oz (100 g)
- Honey 2 ½ tbsp (50 g)
- Unsweetened cocoa powder 5 tbsp (25 g)
- Eggs 5 - at room temperature
- Baking powder 3 tsp (12 g)
- Fine salt 1 pinch
How to prepare Nutella Plumcake
To make the Nutella plumcake, place room temperature eggs, honey 1, sugar 2, and a pinch of salt into a large bowl and beat the mixture with an electric whisk 3
until you obtain a frothy and pale cream 4 (alternatively, you can use a stand mixer). Separately, sift the flour, baking powder, and unsweetened cocoa powder 5, then add the sifted powders to the egg mixture 6,
stir with a spoon 7 to combine the ingredients. Melt the butter in a saucepan or microwave 8, incorporate the Nutella into the melted butter 9 and stir to melt the Nutella and obtain a smooth, lump-free cream.
Fold the Nutella cream into the batter, stirring with a spatula (10-11). The base of the plumcake is ready, butter a 11 x 4.5 inch plumcake mold and line it with parchment paper; for best results, cut sheets of parchment paper to the same size as the bottom and edges so the paper adheres well without creating wrinkles 12.
Pour the batter into the mold 13, level the surface with a spatula 14, and bake the plumcake in a preheated static oven at 356°F for about 45-50 minutes (320°F for 40-45 minutes if using a fan oven). Once baked, remove the Nutella plumcake from the oven, wait for it to cool before turning out the mold to remove it 15. Your delicious Nutella plumcake is ready, now just slice generous pieces and enjoy!