2-Ingredient Nutella Cake Recipe: Rich Chocolate Magic in One Bowl

This 2-ingredient Nutella cake recipe delivers decadent chocolate magic with just one bowl and minimal effort. The secret lies in the perfect balance of Nutella’s rich cocoa and sweetness, transformed into a moist, fudgy cake that requires no flour, eggs, or complicated steps. I’ve tested this recipe countless times—it’s the dessert I reach for when cravings strike but time is short.

The beauty of this recipe is its simplicity: combine Nutella and baking powder in a bowl, then bake until set. No mixing, no measuring cups, no waiting for ingredients to come to room temperature.

The result is a dense, velvety cake with a crackly top that melts in your mouth, all without a hint of dryness. It’s the kind of dessert that feels indulgent but takes less than 20 minutes to prepare.

By the time it emerges from the oven, you’ll have a warm, gooey cake that’s perfect for slicing into thick pieces or serving whole with a dusting of powdered sugar.

The aroma alone—warm chocolate and hazelnut—will have everyone asking for seconds. This isn’t just a cake; it’s a foolproof solution for satisfying chocolate cravings without the fuss.

Serve it as-is for a quick treat, or elevate it with fresh berries or whipped cream for a restaurant-worthy dessert. The best part? You’ll have leftovers that taste just as good the next day. Let’s make this cake!

Ingredients for 2 ingredient nutella cake

Two ingredients make this decadent cake—plus a few secret boosters for perfect texture.

Nutella is the star here, so grab the good stuff—the one with real cocoa and hazelnuts, not the sugar-loaded versions. Ferrero Rocher or the classic jarred Nutella both work, but check the ingredients: the first two should be hazelnut cream and sugar. The baking powder needs to be fresh—if it smells like vinegar, toss it. I always keep a small box in my pantry for emergencies like this. The egg and butter are your texture magic—room temp egg incorporates better, and unsalted butter keeps the flavors pure.

No Nutella? Chocolate hazelnut spread in a pinch, but it won’t be the same. Short on baking powder? 1/4 tsp baking soda + 1/4 tsp cream of tartar works, but the texture won’t be quite as light. The butter must be melted—no substitutions here. Powdered sugar is totally optional, but trust me, that first sprinkle on top makes it feel like a real dessert. Want extra richness? Add 1 tbsp melted white chocolate to the mix. The cake’s magic is in its simplicity, but these little tweaks make it even better.

This cake keeps beautifully—3 days in an airtight container at room temp, or 1 week in the fridge. Reheat slices for 10 seconds in the microwave to bring back that gooey center. I always make a double batch because it disappears fast. Store leftovers in a parchment-lined container to prevent sticking. Freezing isn’t recommended—it gets too dense, but if you must, wrap slices in plastic and thaw at room temp.

Step-by-step instructions for the ultimate Nutella cake

This decadent cake comes together in minutes with just five ingredients—no fancy techniques required!

In a medium mixing bowl, combine the 1 cup Nutella with the 2 tablespoons melted unsalted butter. Use a hand mixer or whisk to blend until completely smooth and glossy. You want the mixture to look like a thick, velvety chocolate sauce—this ensures even distribution throughout the cake.

Next, add the 1 whole large egg to the Nutella mixture. Mix on low speed for about 30 seconds until fully incorporated. The egg helps bind the ingredients together and adds moisture to create a tender crumb. If you notice any lumps, use a spatula to gently fold them out for a silky texture.

Sprinkle the 0.25 teaspoon baking powder over the Nutella mixture. Using a spatula, gently fold it in just until combined—be careful not to overmix. The baking powder is what makes this cake rise beautifully, so you want to distribute it evenly without creating air bubbles that could cause sinking.

At this point, your batter should look thick and fudgy, almost like a rich chocolate pudding. This is completely normal! The Nutella’s natural richness and the melted butter create a dense, moist base that will transform into a tender cake. Give the bowl one final stir to ensure everything is well incorporated.

Preheat your oven to 350°F and grease a 6-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 18-20 minutes until the edges are set and a toothpick inserted in the center comes out clean.

Here’s the thing—this cake is delicate, so don’t overbake it. You want it to be just set in the middle with a slight wobble when you gently shake the pan. The cake will continue to cook slightly as it cools, so pull it out when it’s still warm but firm to the touch. Let it cool in the pan for 10 minutes before transferring to a wire rack.

While the cake cools completely, you can prepare the optional powdered sugar garnish. In a small bowl, sift the 1 tablespoon powdered sugar through a fine-mesh sieve to remove any lumps. This creates a smooth, snowy finish that contrasts beautifully with the rich chocolate cake.

Once the cake has cooled completely, dust the top generously with the powdered sugar. You can also use a fine-mesh sieve to create an even, elegant coating. Serve immediately for the best texture, or store covered at room temperature for up to 3 days. Each slice will be moist, fudgy, and packed with that irresistible Nutella flavor!

Dietary considerations for this recipe

Gluten-Free Adaptation

This cake is naturally gluten-free since it contains no flour, making it perfect for those with celiac disease or gluten sensitivities. The Nutella and baking powder combination creates a dense yet tender texture without any gluten-based binders.

Always double-check your Nutella label—some varieties may contain trace amounts of gluten, but the classic Ferrero Rocher version is typically safe. 💛

Dairy-Free Options

For a dairy-free version, swap the butter for 2 tablespoons coconut oil (melted) and use a dairy-free Nutella alternative like Alter Eco Chocolate Hazelnut Spread. The texture will be slightly different but still delicious.

If you’re avoiding eggs entirely, try 1 tablespoon aquafaba (chickpea brine) as a binder—whisk it until frothy before folding into the batter. The cake may be slightly less moist but still rich and satisfying.

Nut-Free Considerations

Since Nutella contains hazelnuts, this recipe isn’t nut-free by default. However, you can create a similar flavor profile using chocolate spread without nuts, such as Enjoy Life Chocolate Spread, which is nut-free and vegan.

The texture will be closer to a dense chocolate cake, but it still delivers that sweet, fudgy appeal. Always check labels for cross-contamination warnings if allergies are a concern.

Vegan Substitutions

To make this cake vegan, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes to thicken). Use vegan butter or coconut oil for the fat, and ensure your Nutella is dairy-free.

The result will be a slightly denser but still decadent dessert. For extra richness, add 1 tablespoon melted vegan dark chocolate to the batter. The flavor remains bold, even without animal products. ✨

Sugar-Free Adaptation

If you’re watching sugar intake, reduce the Nutella to ½ cup and add 2 tablespoons sugar-free maple syrup or monk fruit sweetener to maintain moisture. The texture will be lighter but still fudgy.

For a sugar-free Nutella alternative, try No Whey Foods Chocolate Hazelnut Spread, which uses stevia instead of sugar. Balance the sweetness with a sprinkle of unsweetened cocoa powder on top for depth.

Frequently asked questions