Desserts
This 2-ingredient Nutella cake recipe proves you don’t need fancy techniques to create decadent dessert magic. 💛 With just Nutella and eggs, you’ll bake a rich, fudgy cake that layers like a dream—no mixing, no measuring cups, just pure indulgence in minutes. The secret lies in the perfect balance of these two ingredients, creating a moist, chocolatey center with a slightly crisp exterior that begs for another slice.
What makes this recipe truly revolutionary is its simplicity—no flour, no sugar, no butter, just the essentials. The eggs bind the Nutella into a batter that bakes into a dense, almost brownie-like texture, while the oven’s dry heat creates those coveted caramelized edges. It’s the kind of dessert that feels like a guilty pleasure, yet requires less effort than opening a boxed mix.
Imagine serving this cake warm, topped with a dusting of powdered sugar or a dollop of whipped cream, its rich aroma filling your kitchen. Each slice delivers a perfect harmony of chocolate and eggy richness, with a texture that’s tender yet satisfying. The best part? It’s ready in under 30 minutes, making it ideal for last-minute cravings or spontaneous dessert nights.
For an extra touch of elegance, garnish with fresh berries or a drizzle of melted chocolate. The possibilities are endless, but the effort remains minimal. Let’s get baking—this cake is about to become your new favorite shortcut to happiness.
Ingredients for 2 ingredient nutella cake
Two ingredients, zero effort—just pure chocolatey magic waiting to happen.
| Ingredient | Amount | Notes |
|---|---|---|
| Nutella 🍫 | 1 cup | Smooth, no chunks preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for even baking |
| Powdered Sugar 🍰 | 2 tbsp | For dusting, optional garnish |
| Fresh Strawberries 🍓 | ½ cup | Sliced, for garnish (optional) |
| Unsalted Butter 🧈 | ½ tbsp | For greasing pan (optional) |
| Dark Chocolate Chips 🍫 | ¼ cup | For drizzling (optional) |
| Heavy Whipping Cream 🥛 | ¼ cup | For whipped topping (optional) |
The Nutella makes this cake, so don’t skimp—high-quality, smooth Nutella (no weird chunks) is a must. I always grab the Ferrero Rocher version from Trader Joe's—it’s the smoothest and most flavorful. The eggs are just as critical; room temperature ensures even baking and that perfect fudgy texture. If you’re feeling fancy, use pasture-raised eggs from Whole Foods, but honestly, any large eggs will work. Pro tip: Crack them into a separate bowl first to avoid shell surprises in your batter!
No Nutella? Chocolate hazelnut spread works in a pinch, but it won’t be as rich. Short on eggs? Use 3 egg whites for a lighter texture, but you’ll lose that classic Nutella cake density. The optional toppings—powdered sugar, strawberries, chocolate chips—are where you can get creative. Melted chocolate chips make an easy drizzle, and whipped cream adds a cloud-like finish. Fresh berries? Wash and slice them right before serving—they’ll keep their color and crunch. And if you’re really in a rush, skip the garnish entirely—this cake is still a showstopper on its own!
This cake is best served warm, straight from the oven, but it keeps well for 3 days in the fridge if wrapped tightly in plastic. Reheat slices in the microwave for 10-15 seconds to restore that gooey center. For make-ahead magic, bake the cake, let it cool, then store it at room temperature in an airtight container for up to 2 days. Freezing? Not recommended—the texture gets too dense, but you can freeze the batter for 1 month if you’re planning ahead. Trust me, you’ll want to reheat this one!
Why You'll Love This Recipe
- No Mixing Madness: I swear by this recipe because it’s literally three ingredients (plus strawberries) and zero measuring cups. Just fold Nutella into melted butter, crack in eggs, dust with powdered sugar, and bake. The cake’s so tender it melts in your mouth—no dense crumb in sight.
- Strawberry-Nutella Magic: That first bite? Rich chocolate-hazelnut swirled with bright, juicy strawberries—it’s like dessert had a love affair with breakfast. Honestly, I’ve tried fancier cakes, but this combo is ridiculously good without trying too hard.
- Crowd-Pleaser Hack: Between us, this is my go-to for birthdays, book club gatherings, or even “I just need cake” moments. The strawberries add freshness, so it doesn’t feel too heavy, and the powdered sugar finish makes it feel special. (Yes, even on a Tuesday night.)
- Zero-Waste Leftovers: A single cake serves 8, but I’ve had it last all week—sliced cold for breakfast, warmed with ice cream, or even packed in lunches. The butter keeps it moist, and the Nutella flavor stays bold, so it never tastes stale. Budget-friendly? Absolutely.
Step-by-step instructions for 2-Ingredient Nutella cake
This cake comes together in minutes with just two core ingredients—no mixing, no fuss, just pure fudgy magic.
🍳 Step 1: Prep the Pan and Preheat the Oven
Preheat your oven to 350°F—this is the perfect temperature for even baking without drying out. Grease an 8-inch round cake pan with the 0.5 tbsp unsalted butter using a paper towel or pastry brush. I like to rub it all the way up the sides too—this prevents sticking and makes removal effortless later.
Line the bottom with parchment paper for extra insurance, especially if you're nervous about flipping. The butter will melt slightly from the heat, creating a non-stick barrier. Trust me, this step saves you from cake disasters later.
👨🍳 Step 2: Combine Nutella and Eggs for the Batter
In a medium mixing bowl, combine the 1 cup Nutella and 2 whole large eggs at room temperature. I use a silicone spatula to fold them together gently—no whisking needed. You're looking for a smooth, thick batter that coats the back of the spoon but still flows easily.
This mixture should be thick enough to hold its shape when poured but still spreadable. If it feels too stiff, let it sit at room temperature for 5 minutes—the warmth will help it relax. The eggs bind everything together while the Nutella provides that signature rich, chocolatey flavor.
🔥 Step 3: Bake Until Set and Fudgy
Pour the batter into your prepared pan and smooth the top with the back of a spoon. Bake for 20-25 minutes until the edges are set and the center still looks slightly underdone—it should spring back when gently pressed with your finger. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Here's the secret: don't overbake! The cake continues cooking as it cools, and you want that signature fudgy texture. If you pull it out too early, it'll be gooey in the middle. If you wait too long, it'll dry out. I check at 20 minutes and give it another 2-3 minutes if needed.
🥘 Step 4: Add Optional Toppings While Warm
Remove the cake from the oven and let it cool in the pan for 5 minutes. While it's still warm, use the 2 tbsp powdered sugar to dust the top lightly—this creates that beautiful, snowy finish. Run a knife around the edges to loosen it from the pan, then flip onto a wire rack to cool completely.
For that extra-special touch, whip the 0.25 cup heavy whipping cream until soft peaks form, then spread it over the cooled cake. Scatter the 0.25 cup dark chocolate chips and 0.5 cup sliced fresh strawberries on top for color and contrast. The cream adds a light, airy element that balances the richness.
Pro Tips For Making 2 Ingredient Nutella Cake
- Whip Eggs Cold: Grab those eggs straight from the fridge—room temperature eggs incorporate air less efficiently, and this cake relies on lightness. I used to rush this step and ended up with a dense, fudgy mess that barely rose.
- Melt Butter Slow: Warm the butter in the microwave for 20-30 seconds at a time, stirring between bursts, until just melted—not hot. Nutella hates direct heat; it burns before it blends smoothly, and you’ll end up with a grainy, bitter cake.
- Fold, Don’t Stir: Use a spatula to gently fold the powdered sugar into the Nutella-egg mix in broad, sweeping motions. Stirring too vigorously incorporates air bubbles that’ll collapse in the oven, leaving you with a flat, sad cake.
- Strawberries Last: Top the cake with strawberries after it cools completely, or they’ll turn to mush from the residual heat. Slice them thin, pat them dry, and arrange them in a ring—it looks effortless, but it makes all the difference.
Make-ahead tips for Leftovers
Batter Prep Ahead
Mix your Nutella and eggs the night before and store the batter in an airtight container in the fridge. The cold temperature thickens it slightly, making it even easier to work with when you're ready to bake. Just let it sit at room temperature for 10-15 minutes before pouring into the pan—this ensures smooth pouring and even baking. 💛
Pan Prep Shortcut
Skip greasing the pan entirely if you're using a non-stick 8-inch round pan—just make sure it's completely dry before adding the batter. For extra insurance, I sometimes spray it with a tiny bit of cooking spray (like Pam) before lining with parchment. This method works perfectly for make-ahead baking and reduces cleanup.
Bake and Store
Bake your cake up to 24 hours ahead of serving. Once fully cooled, wrap it tightly in plastic wrap and store in the fridge. The flavors actually deepen overnight, making it even more decadent. When ready to serve, let it sit at room temperature for 10 minutes to soften slightly before slicing.
Freezer-Friendly Batter
For ultimate convenience, freeze your batter in 1-ounce portions (about ¼ cup) in silicone molds or small airtight containers. Thaw overnight in the fridge before baking—no microwave needed. This is perfect for last-minute dessert emergencies or when you just don't feel like measuring ingredients.
Reheating Tricks
Microwave individual slices for 10-15 seconds to restore that warm, gooey center. For a more even reheat, place slices on a baking sheet and warm in a 300°F oven for 3-4 minutes. The oven method preserves the cake's texture better than the microwave ever could. 🔥
Garnish Prep
Prep your toppings in advance: Whip the heavy cream and store it in the fridge until ready to use. Slice the strawberries and toss them in a bowl of cold water to keep them fresh. Melt the chocolate chips in 10-second bursts in the microwave, stirring between each, and store in a small jar in the fridge for up to 1 week.
Nutrition facts
Frequently asked questions
Can I use Nutella substitutes in this recipe?
Yes! While nothing matches Nutella's perfect balance, try chocolate-hazelnut spread (like Nutella's store brands) or a mix of melted dark chocolate + hazelnut butter (1:1 ratio). For a lighter version, blend 1 cup chocolate chips + 2 tbsp hazelnut butter until smooth. The texture will differ slightly, but the richness remains.
Why did my cake turn out dry or crumbly?
Overbaking is the most common culprit—this cake needs to be slightly underdone at 20-25 minutes. If your oven runs hot, reduce the time to 18-20 minutes. Also, ensure your eggs are room temperature (cold eggs create steam pockets). For extra moisture, add 1 tbsp milk or cream to the batter.
Can I make this cake in a different pan size?
For an 8-inch pan, bake 20-25 minutes. Use a 6-inch pan? Reduce time to 15-18 minutes (it'll be thicker). For a 9-inch pan, increase to 25-30 minutes. Adjust based on your oven—always check with a toothpick. Pro tip: A springform pan makes flipping easier if you're nervous about release.
How do I make this cake vegan?
Swap the eggs for 2 tbsp ground flaxseed + 6 tbsp water (let sit 5 minutes to thicken). For extra richness, add 1 tbsp coconut oil to the Nutella. The texture will be slightly denser but still fudgy. Test in a small ramekin first to check consistency.
Can I layer this cake with frosting?
Yes! Let the cake cool completely, then slice horizontally. Spread Nutella or whipped cream between layers, and dust with powdered sugar for a professional finish. For extra flair, add raspberries or chocolate shavings on top. Just don't overfill—this cake is naturally rich!