The amazing and magical 2 Ingredient Nutella cake. Simple to make and super comforting. Needless to say, this gluten-free Nutella egg cake is simply scrumptious too.
Cake making doesn't get much simpler than this. Who would have thought you could make a delicious and easy 2 ingredient Nutella cake with staples you probably already have at home?
Well, you can, and you are probably wondering how it tastes? Very much like a sponge cake to be honest. There is a slight egg flavour and the Nutella isn’t as strong in taste as you would imagine.
I successfully devoured two slices within an hour of making it. This is probably the best indication that it doesn’t taste too shabby.
Josh came up with the idea of spreading some extra Nutella on top, like icing. Definitely worth considering for those after a real Nutella kick.
Sara xxx
What's in this post
Ingredients
As the title of this recipe states, there are only two ingredients needed to make this very simple. Eggs and a jar of Nutella. Or you could use Nutino instead of Nutella. As the eggs are a key ingredient (one of two), make sure they are fresh and free-range.
Why my recipe is the best
You have seen the magical 2 ingredient Nutella cake gracing your Internet somewhere. Or maybe it's just been me? Ever since I first saw this cake, I have been merrily Googling and researching what others have done and where they have gotten it completely wrong.
And trust me, the versions previous to mine got it all wrong. They all looked rather dense, more like Nutella brownies.
Is the idea of a two ingredient cake, which involves Nutella, too good to be true? Well it’s not and it works, it works rather well if you get your method right.
Obviously, I am using the same ingredients, but it is the method that I changed. Transforming a recipe that resulted in dense brownie style cake to one that is fluffier but still retains some of that gooey factor.
The original method is very simple and I understand the appeal. All you need to do is beat the eggs until they triple in volume, add the Nutella, put the mixture in your prepared tin, and bake.
Good in theory, but there is a better way. The magic of this 2 ingredient Nutella cake recipe is the eggs. You will get a far better result if you separate the eggs. Which is eggactly (sorry, couldn’t help it) what I did.
The trick is to beat your egg whites until they are stiff, like when making a sponge cake. Then add them to your Nutella and egg yolk mixture. The result is a far lighter and fluffier Nutella egg cake.
Recipe Instructions
Scroll to the bottom of the page for a printable version of this recipe.
- Pre-heat oven 180°C/360°F. Line a 20cm/9" round spring-form cake tin with baking paper.
- In a large bowl beat egg yolks and Nutella. The mixture will go slightly pale and seem to thicken up a little, this is fine. Leave to the side while you beat egg whites.
- Beat egg whites until stiff. If you can hold the bowl above your head, upside down, and egg whites stay in the bowl, they are perfect.
- Place Nutella mixture in the microwave and cook for 10 seconds. Remove bowl and stir. Put bowl back in microwave and cook for another 10 seconds, remove and stir.
- Fold ? of your egg whites through the Nutella mixture. Incorporate the egg whites well. The mixture will loosen up quite a bit when the first lot of egg whites are added.
- Now for the light handed work.
- Add the remaining egg whites and fold in very gently. Fold through until just incorporated. If there are a few lumps of egg white visible, this is quite fine. You don’t want to over fold the mixture at this point. Like when making a sponge cake.
- Place mixture in to your prepared cake tin. Place on middle shelf of your oven and cook for 20-25 minutes. Test with a skewer. If it comes out clean the cake is cooked.
- Leave cake in tin to cool completely. The cake will deflate on cooling. Remove cake from tin, remove baking paper, and dust with icing sugar or cocoa powder.
More Minimal Ingredient Recipes
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Printable Recipe
2 Ingredient Nutella Cake
Ingredients
- 4 large eggs separated, room temperature
- 250 grams Nutella room temperature
Instructions
- Pre-heat oven 180°C/360°F. Line a 20cm round spring-form cake tin with baking paper.
- In a large bowl beat egg yolks and Nutella. The mixture will go slightly pale and seem to thicken up a little, this is fine. Leave to the side while you beat egg whites.
- Beat egg whites until stiff. If you can hold the bowl above your head, upside down, and egg whites stay in the bowl, they are perfect.
- Place Nutella mixture in the microwave and cook for 10 seconds. Remove bowl and stir. Put bowl back in microwave and cook for another 10 seconds, remove and stir.
- Fold ⅓ of your egg whites through the Nutella mixture. Incorporate the egg whites well. The mixture will loosen up quite a bit when the first lot of egg whites are added.
- Now for the light handed work.
- Add the remaining egg whites and fold in very gently. Fold through until just incorporated. If there are a few lumps of egg white visible, this is quite fine. You don’t want to over fold the mixture at this point. Like when making a sponge cake.
- Place mixture in to your prepared cake tin. Place on middle shelf of your oven and cook for 20-25 minutes. Test with a skewer. If it comes out clean the cake is cooked.
- Leave cake in tin to cool completely. The cake will deflate on cooling. Remove cake from tin, remove baking paper, and dust with icing sugar or cocoa powder.
Notes
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equal 1 tablespoon
- I use the below unless specified in my recipes.
Annette @ annettesfoodpassion
There are two absolute Nutella fans in my family, so when I saw your recipe I thought this is going to be a winner for our kids and for us;-) Looks really yummy and that you just need two ingridients I have always in the house anyway makes it a breeze to try out!
sherry from sherrys pickings
this sounds fantastic and no i haven't seen this recipe around the traps. i must have had my head in the sand. i must try it soon!
Hung
Soooo, do we think this would work with Biscoff cookie spread? I'm asking for a friend.
Sara
Hi Hung
I have no idea if it would work with Biscoff or not. The Biscoff may have too much fat in it. Only way to know if it would work or not is to have a go at making it. Sorry to not be more help.
john | heneedsfood
I'm seriously making this one. Thanks Sara!
Phuoc'n Delicious
Actually, this is the first time seeing this cake. I feel like I need to make it right now.
Martine @ Chompchomp
Wah???? You made this from two ingredients??? AND those ingredients happen to be gluten free too!! This is genius. The only tricky part will be not eating the jar of Nutella first!
Sara @ Life's Little Sweets
I found your blog through the FBC SU & Yum Sunday. This cake looks amazing! I love Nutella! Have to try this!
Helen | Grab Your Fork
Thanks for cracking the nutella code! I have seen this recipe before and been intrigued - the egg separation trick is one I'll remember!
Liz Posmyk (Good Things)
Actually I haven't seen that cake on the web, but I've only just come home from our overseas adventures. Nice one... love the change you made.
Angela
This sounds wonderfully simple. Would you happen to know if it freezes successfully?
Thanks so much, Angela
Michelle
Love Josh's idea...actually I would be tempted to make two of these and sandwich them with Nutella, or that chocolateish Philadelphia Cream cheese stuff mmmmm yummy!!!! Might be baking today ????
Katherine
It looks amazing. I have heard of the 3 ingredient Nutella Cake but never the 2. Thank you for sharing your tips Lovely...
Tania @My Kitchen Stories
Ah yes it is the true trick, and doesn't yours look perfect and Eggactly like it should ( couldn't help that either )
PeterG|Souvlaki For The Soul
OMG! Great stuff Sara! First time I'm seeing this and I HAVE to make it. Cheers!
THE HUNGRY MUM
wowsers, looks amazing! Have seen variations on this, as you said, but I reckon you hit the nail on the head with the idea beating the living daylights out of the eggwhites.