Nutella cake with Nutella frosting

BM #105: Week 2, Day 1
Theme : One country, One category

For this week’s theme, I have chosen three dessert recipes from USA. I am beginning the series with a Nutella cake. The recipe is from the book Erin Bakes Cake, which I borrowed from the library. It’s one of the best baking books I have come across. The book gives base recipes for cakes, but with numerous options to try different flavors. The recipe I am sharing is a base recipe for any “butter” cake (Nut based butter). The version here is for Nutella, but say if you want a peanut butter cake, make the substitution. You will also need to increase the sugar by one more cup as Nutella has sugar and peanut butter doesn’t.

I had made this cake last summer for a friend’s birthday. Between the cake and the frosting, there is some serious amount of Nutella here :-). The flavor was amazing and I decided to go for a very simple decoration with a chocolate drip and some cherries on top.

Read on for the recipe.

Recipe source: Erin Bakes Cake

Makes two 8″x3″ cakes

Ingredients:

  • 1.5 cups butter (~340 gms) , at room temp
  • 1.5 cups Nutella
  • 3/4 cup sugar
  • 2 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 9 eggs
  • 1.5 cups flour

Method:

  1. Pre Heat oven to 350F/ 180C. Grease and line two 8″ x 3″ pans.
  2. Beat the butter, Nutella, sugar, vanilla, baking powder and salt using a stand mixer or hand mixer. Beat until it’s a smooth and fluffy mixture. Scrape the sides of the bowl in between to make sure everything mixes well.
  3. Add eggs one at a time and beat it in.
  4. Stop the mixer and add the flour in. Fold the flour in, using a rubber spatula. This prevents the flour from going all over the place.
  5. Divide the batter between the two greased pans. Bake for about 40-45 minutes, the cake is done when a skewer inserted to the middle comes free of crumbs.
  6. Take off the oven, let it rest in the pan for ten minutes and then transfer to a cooling rack.
  7. Once the cake is completely cooled down, prepare the frosting and decorate the cake as you wish.

For the Nutella buttercream,

  • Beat 4 sticks (16oz/450gms) softened butter and a pinch of salt for about 5 minutes in a stand mixer bowl.
  • Turn off the mixer, Add 7 1/2 cups (2 lbs bag) powdered sugar, 1 tablespoon vanilla extract and 2-4 tablespoons milk. Mix it in with a spatula to prevent sugar flying all over the kitchen.
  • Switch the mixer ON at the lowest setting and beat it until it reaches a creamy consistency. To make Nutella buttercream, add 3/4 cup chilled Nutella. Beat it in until creamy. Makes about 6 cups of frosting.

Sending this entry to Kid’s Delight – Anniversary party.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

11 thoughts on “Nutella cake with Nutella frosting

  1. How was the texture of this cake, and how did it bake up? I’m looking to make a Nutella cake and I saw this recipe in her book. It seems WAY out of balance to me with regard to the amount of Nutella/butter/eggs compared to the amount of flour. But I was curious so I googled to see if I could find some examples.

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  2. 9 Eggs!!! Gosh that’s just too much for me to even think about replacing..hehehe..anyway I will drool over your yummy cake and satisfy myself..looks amazing Rajani.

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  3. Hey Rajani, it’s been a long time since I blogged and even longer since we blogged the same week. So good to be back on your blog :-) I miss our meets :-(
    That Nutella cake looks amazing. My family would LOVE this cake. I think I can manage that simple decoration :-). Bookmarking you try soon.

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  4. You simple decoration looks splendid!! And I am not surprised you picked a cake for desserts, which is your speciality. Beautiful cake and must have tasted wonderful with all that Nutella.

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