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moist, chocolate cake has no eggs, no vinegar, no lemon juice, no curd, and no condensed milk. Eggless Nutella cake with Nutella frosting is super easy to make and a great beginner-friendly cake.
CAN I USE WHEAT FLOUR INSTEAD OF ALL-PURPOSE/FLOUR?
For a light and soft cake, all-purpose flour is preferred. Using wheat flour might result in a dense cake. If you prefer to use wheat flour choose fine ground flour and add an extra 2 or 3 tbsp of milk.
HOW CAN I ADOPT THE RECIPE FOR OTHER CAKE PANS?
I have used two 7-inch cake pans. You can use the same proportion and split it into two 6-inch pans or bake the entire batch in one big pan. The baking time might vary accordingly
DO I NEED A CHEESECAKE PAN/SPRINGFORM PAN FOR chocolate Nutella cake?
A cheesecake pan is optional for moist chocolate Nutella cake. you can use a regular pan
WHY SHOULD I SIEVE DRY INGREDIENTS?
Over-mixed batter results in a dense cake so always sieve the dry ingredients well before mixing
HOW LONG SHOULD I MICROWAVE milk?
I have microwaved it for 1 minute. just microwave till the milk turns warm. Hot milk gives a soft texture to the cake so don’t skip this step
CAN I warm milk ON THE stove?
Yes, you can boil milk on low- medium flame. I prefer microwaving as it saves time and avoid washing additional utensil.
Consistency of Nutella
Always store the Nutella at room temperature. About refrigerating. Nutella should be in easily spreadable consistency. Avoid lumpy thick Nutella
CAN I BAKE IN THE PAN?
Yes place a stand and preheat both pans for 10 minutes on medium flame. Place the cake pans on top, cover them with a lid and cook for 15-20 minutes on low flame. If you are baking in one pan then cook for 30-40 mins
SHOULD I REFRIGERATE THE CAKE?
Yes always refrigerate Nutella cake. Especially after adding the Nutella frosting
HOW MUCH SUGAR SYRUP DO WE NEED FOR THE CAKE?
Eggless Nutella cake is super moist on its own but sugar syrup makes it best even after refrigerating. I have used around 1/4 cup
CAN I USE BUTTER FOR Nutella chocolate CAKE?
Since we are going to refrigerate the cake multiple times it is better to use oil. Butter might make the cake dry.
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Ingredients
Wet ingredients
3/4 cup milk
1/4 cup Flavorless oil
1/2 cup + 1 tbsp Nutella, tightly Packed
1 tsp vanilla extract
Dry ingredients
1 cup All purpose flour
2 tsp baking powder
1/4 cup powdered sugar, tightly packed
Sugar syrup
1/4 cup sugar
1/3 cup water
Nutella Frosting
1 cup heavy whipping cream
1/2 cup Nutella
assemble cake
Nutella to spread
How to make eggless chocolate Nutella cake with step-by-step pictures
- Firstly preheat the oven to 350 degrees Fahrenheit
- Line two 7-inch cake pan with parchment paper and grease with butter spray. remove excess spray
- Take milk in a microwave-safe bowl and microwave for 1 minute
- Furthermore add oil, 1/2 cup of Nutella, and vanilla extract; mix well
- add powdered sugar and mix well
- Sieve and add all-purpose flour and baking powder in batches; mix gently
- Finally, add Nutella and mix gently
- split and Transfer the cake batter and tap the pan to remove the air bubble
- Bake for 15-20 minutes until a toothpick inserted comes out clean
- Cool the cake for 10 minutes then invert and unmold the cake. cool the cake completely
Prepare sugar syrup
- Add sugar and water; microwave for 2 -3 minutes
- cool at room temperature then refrigerate till you use
Nutella whipping cream frosting
- Whisk the cream till you see white peaks
- Add Nutella and mix gently; avoid over mixing
After the cake and syrup are cool
- Add frosting and place one cake on top
- drizzle sugar syrup all around the cake. I used around 5 tsp
- optionally spread a thin of Nutella
- Furthermore, add a layer of frosting and spread
- place one more cake on top
- drizzle sugar syrup all around the cake. I used around 5 tsp
- optionally spread a thin of Nutella
- Furthermore, add a layer of frosting and spread
- Decorate the cake according to your preference
Ingredients
Wet ingredients
- 3/4 cup milk
- 1/4 cup Flavorless oil
- 1/2 cup + 1 tbsp Nutella tightly Packed
- 1 tsp vanilla extract
Dry ingredients
- 1 cup All purpose flour
- 2 tsp baking powder
- 1/4 cup powdered sugar tightly packed
Sugar syrup
- 1/4 cup sugar
- 1/3 cup water
Nutella Frosting
- 1 cup heavy whipping cream
- 1/2 cup Nutella
assemble cake
- Nutella to spread
Instructions
- Firstly preheat the oven to 350 degrees Fahrenheit
- Line two 7-inch cake pans with parchment paper and grease with butter spray. remove excess spray
- Take milk in a microwave-safe bowl and microwave for 1 minute
- Furthermore add oil, 1/2 cup of Nutella, and vanilla extract; mix well
- add powdered sugar and mix well
- Sieve and add all-purpose flour and baking powder in batches; mix gently
- Finally, add Nutella and mix gently
- split and Transfer the cake batter and tap the pan to remove the air bubble
- Bake for 15-20 minutes until a toothpick inserted comes out clean
- Cool the cake for 10 minutes then invert and unmold the cake. cool the cake completely
Prepare sugar syrup
- Add sugar and water; microwave for 2 -3 minutes
- cool at room temperature then refrigerate till you use
Nutella whipping cream frosting
- Whisk the cream till you see white peaks
- Add Nutella and mix gently; avoid over mixing
- After the cake and syrup are cool
- Add frosting and place one cake on top
- drizzle sugar syrup all around the cake. I used around 5 tsp
- optionally spread a thin of Nutella
- Furthermore, add a layer of frosting and spread
- place one more cake on top
- drizzle sugar syrup all around the cake. I used around 5 tsp
- optionally spread a thin of Nutella
- Furthermore, add a layer of frosting and spread
- Decorate the cake according to your preference
Video
Notes
- For a light and soft cake, all-purpose flour is preferred. Using wheat flour might result in a dense cake. If you prefer to use wheat flour choose fine ground flour and add an extra 2 or 3 tbsp of milk
- I have used two 7-inch cake pans. You can use the same proportion and split it into two 6-inch pans or bake the entire batch in one big pan. The baking time might vary accordingly
- A cheesecake pan is optional for moist chocolate nutella cake. you can use a regular pan
- Over-mixed batter results in a dense cake so always sieve the dry ingredients well before mixing
- i have microwaved it for 1 minute. just microwave till the milk turns warm. Hot milk gives a soft texture to the cake so don't skip this step
- you can boil milk on low- medium flame. I prefer microwaving as it saves time and avoid washing additional utensil
- Always store the Nutella at room temperature. About refrigerating. Nutella should be in easily spreadable consistency. Avoid lumpy thick Nutella
- Yes place a stand and preheat both pans for 10 minutes on medium flame. Place the cake pans on top, cover them with a lid and cook for 15-20 minutes on low flame. If you are baking in one pan then cook for 30-40 mins
- always refrigerate Nutella cake. Especially after adding the Nutella frosting
- Eggless Nutella cake is super moist on its own but sugar syrup makes it best even after refrigerating. I have used around 1/4 cup
- we are going to refrigerate the cake multiple times it is better to use oil. Butter might make the cake dry.
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