Today I’m sharing an easy cake recipe that uses that last spoonful from the bottom of your Nutella jar. I’m thinking of all the goodies that we toss from our kitchens and pantries around January first and the official kick off to the diet season (may it be a short one!).
I realize that not everybody goes on a diet in the new year but for those of us who do I will be sharing a few more soup and salad recipes in January and above all I promise to keep my baking on the lighter side. I think that could be another list, top ten promises for 2013, will have to work on that one!
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French Yogurt Nutella Cake
- Total Time: 70 minutes
- Yield: 8 slices 1x
Description
This French Yogurt Nutella Cake is a delightful treat that makes use of the last spoonful of Nutella, creating a marbled effect in a moist, tender cake.
Ingredients
- 1/2 cup (115 g) (1 stick) unsalted butter
- 1 & 1/2 cups (360 ml) all-purpose flour
- 1 & 1/2 tsp baking powder
- Large pinch of sea salt
- 3 large eggs
- 1 cup (240 ml) sugar
- 1 tsp vanilla extract
- 1/2 cup (120 ml) vanilla yogurt
- 1/4 cup (60 g) Nutella
Instructions
- Preheat the oven to 350°F (175°C). Lightly butter or spray a 9-inch springform pan.
- Melt the butter in a small saucepan or microwave and set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, and sea salt.
- In a large bowl, beat the eggs and sugar together until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and vanilla yogurt to the egg mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the melted butter until the batter is smooth.
- Pour half of the batter into the prepared pan. Drop spoonfuls of Nutella over the batter, then pour the remaining batter on top.
- Use a knife to swirl the Nutella into the batter, creating a marbled effect.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Notes
- For best results, ensure the butter is cooled before adding it to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 150
- Fat: 16
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 85
If You Liked This Recipe, You’ll Love These
- Spring Strawberry Cake Roll
- Shiso Meyer Lemon Tart
- Apfel Kuchen: Traditional German Apple Cake
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Frequently Asked Questions
Why does the recipe say the melted butter must be cooled before adding it?
The notes flag this as essential for best results: if the butter is too hot when folded in, it can partially cook the eggs already beaten into the batter, leading to a greasy or curdled texture. Let it cool until just warm to the touch before adding. 
How do I get a marbled Nutella swirl rather than sinking patches?
Pour half the batter into the 9-inch springform pan, drop spoonfuls of Nutella over it, pour the remaining batter on top, and then use a knife to swirl — don’t over-stir or the layers will blend completely. The 1/4 cup of Nutella is just enough for distinct ribbons without overwhelming the cake.
How long does this cake keep?
The notes specify up to 3 days stored in an airtight container at room temperature. The recipe also suggests serving it with whipped cream or vanilla ice cream for extra indulgence.
