This cake is the kind of recipe I turn to when I want something impressive with minimal fuss. It leans on two reliable ingredients — eggs and chocolate hazelnut spread — and uses technique, not a long ingredient list, to create a tender, airy cake. If you can whip eggs to ribbons and gently fold, you can make this.

It’s astonishing how a few good eggs and a jar of chocolate-hazelnut spread transform into a small, almost soufflé-like cake. The top sets into a thin crust while the inside remains moist and tender. It’s quick to assemble, and the payoff is big for the effort.

I test these kinds of pared-down recipes constantly. Here I’ll give you the exact steps, why they work, what to watch for, and a few smart swaps if you need them. No fluff — just clear guidance and useful tips so your 2-Ingredient Nutella Cake comes out well every time.

Ingredient Breakdown

5 eggs — the aeration engine: whipped to build structure and lift.
250 g homemade chocolate hazelnut spread, or Nutella® — provides fat, sweetness, chocolate-hazelnut flavor and body; warms and loosens for easier folding.
2 tablespoon Dutch unsweetened cocoa powder, optional — deepens chocolate color and flavor when folded into the whipped eggs without weighing them down.
spray oil, for greasing — prevents sticking; a light spray is enough to release the cake cleanly.

How to Prepare 2-Ingredient Nutella Cake

Preheat the oven to 175°C (350°F). Place a rack in the center. Grease a 6-inch cake pan with spray oil.
Put the 5 eggs in a stand mixer fitted with the whisk (or use a hand whisk). Whisk on medium-high speed for about 5–6 minutes, until the eggs are pale, thick, and have roughly tripled in volume.
If using the optional cocoa, sprinkle the 2 tablespoons Dutch unsweetened cocoa powder over the whipped eggs and gently fold once or twice to distribute it without deflating the eggs.
Place the 250 g chocolate hazelnut spread (Nutella) in a large microwave-safe bowl, cover, and microwave for 30 seconds. Stir until smooth and slightly loosened.
Add one-third of the whipped egg mixture to the warmed chocolate hazelnut spread. Gently fold with a spatula until combined. Repeat with the second third, then the final third, folding gently each time until the batter is uniform and airy.
Pour the batter into the greased 6-inch pan and smooth the top with a spatula.
Bake for 20–25 minutes, until the top is set and a toothpick inserted into the center comes out with moist crumbs (not raw batter).
Remove the cake from the oven and allow it to cool completely in the pan before removing and serving.

Why 2-Ingredient Nutella Cake is Worth Your Time

This recipe delivers on three things people actually care about: speed, flavor, and reliability. You don’t need a pantry full of baking staples, a scale for dozens of items, or advanced techniques. Instead, the method focuses on getting maximum structure from eggs and maximum flavor from the spread. That economy of ingredients makes it a lifesaver when you want cake now.

The texture is what surprises most people. Because the eggs are whisked until very aerated and then folded into the spread, the crumb is lighter than you’d expect from a two-ingredient batter. The optional cocoa sharpens the chocolate notes without adding sugar, so the chocolate-hazelnut character of the spread stays front and center.

It’s also forgiving. There’s some wiggle room on timing — and because the cake is small, it bakes quickly. That makes it excellent for last-minute celebrations, a weekend treat, or when you simply want a small cake without leftovers.

Ingredient Flex Options

Two-ingredient recipes thrive on quality. With so few components, each one matters.

Eggs: Use the freshest eggs you have. Older eggs whip differently and may not reach the same volume as fresh ones, which affects lift.
Chocolate hazelnut spread: Any chocolate-hazelnut spread will work. If you use a homemade version, aim for one with a similar sugar-to-fat ratio to commercial Nutella — too thin or too oily spreads can change batter consistency.
Cocoa powder: The 2 tablespoons of Dutch-process cocoa are optional. If you want a darker, slightly more bitter chocolate tone, include it. If you prefer to keep the hazelnut note forward, skip it.
Pan size: This recipe is written for a 6-inch pan. A significantly larger pan will make the cake thinner and change bake time. Keep to a small round pan for the intended texture.

Tools of the Trade

Stand mixer with whisk attachment (or a good hand whisk) — for reliable, even aeration of the eggs.
Large microwave-safe bowl — to warm and loosen the chocolate-hazelnut spread so it folds smoothly.
Flexible spatula — for gentle folding; metal spoons will deflate the batter more easily.
6-inch cake pan — the recipe is scaled for a small pan; using the correct size maintains the intended height and bake time.
Toothpick or skewer — to check doneness without overbaking.

Pitfalls & How to Prevent Them

Under-whipped or over-whipped eggs

Problem: If the eggs are under-whipped, the cake won’t rise. If they’re over-whipped, they can become dry and collapse when folded.

Prevention: Whisk until the eggs are pale, thick, and roughly tripled in volume — the visual cue is more important than timing. They should form soft ribbons when the whisk is lifted. Stop at the soft-to-medium peak stage; you want structure, not stiffness.

Rough folding

Problem: Aggressive mixing deflates the egg foam and yields a dense cake.

Prevention: Use a wide spatula and fold with gentle, sweeping turns. Cut through the center, lift the batter from the bottom, and rotate the bowl as you fold. Start by incorporating one-third of the eggs into the spread to loosen it, then fold the remainder in two additions as written.

Incorrect spread consistency

Problem: If the chocolate-hazelnut spread is too thick or too cold, it will be hard to fold and may leave streaks. If it’s too thin or oily, the batter can feel sludgy.

Prevention: Warm the spread as directed — 30 seconds in the microwave covered is usually enough to loosen it without making it oily. Stir until smooth. If your spread is very hard, add short bursts of microwave time rather than longer heating.

Overbaking

Problem: The cake dries out and loses its tender center.

Prevention: Check it at the lower end of the bake time. The center should come out with moist crumbs, not wet batter. Residual heat will finish the cooking as it cools in the pan.

Better-for-You Options

With only two main ingredients, “healthifying” this cake is limited, but you can make small shifts for preferences:

Choose a spread with lower sugar or one made from natural sweeteners if you want less sweetness — remember the texture can change slightly but the method remains the same.
Use free-range or omega-3 enriched eggs if dietary choices guide you; the technique is unchanged.
Skip the optional cocoa if you want to avoid extra bitter notes; the cake will remain rich from the spread itself.

Flavor Logic

This cake is flavored almost entirely by the chocolate-hazelnut spread, so the spread’s profile determines the final cake. The whipped eggs add volume and lightness while contributing richness, but they don’t mask the spread’s flavor. Adding the optional Dutch cocoa sharpens the chocolate and adds complexity, balancing the sweetness and highlighting the hazelnut note.

Texture-wise, the goal is contrast: a fragile top, tender interior, and the faint density that makes each bite feel indulgent without being heavy. The folding method preserves egg foam while integrating the dense spread — that’s the essential trick.

How to Store & Reheat

Store the cooled cake in an airtight container at room temperature for up to 2 days. Because it’s small and tender, refrigeration can dry it out; if you must refrigerate, place it in a tightly sealed container and bring it to room temperature before serving.

To refresh slightly stale slices, warm them for 8–10 seconds in the microwave (short bursts to avoid overheating) or pop individual slices into a 150°C (300°F) oven for 3–5 minutes wrapped loosely in foil. The goal is gentle warming to revive the texture and loosen the spread’s interior shine.

Ask the Chef

Q: Can I make this without a stand mixer? A: Yes. Use a hand whisk, and give yourself extra time. It takes longer to reach the same volume by hand but it’s achievable. Rest your arm if needed; steady rhythm and patience are the keys.

Q: Can I double the recipe? A: Doubling is possible, but it’s best to split into two pans rather than one larger pan. The original recipe is designed for a 6-inch pan; changing size affects bake time and texture. For a single larger cake, test bake times and watch carefully.

Q: My cake sank in the middle — why? A: Usually folding was too aggressive or the eggs were under-whipped. Make sure you’ve built enough structure in the eggs and fold gently without rushing.

Serve & Enjoy

Serve this cake plain, dusted with cocoa or powdered sugar, or with a simple spoonful of whipped cream or crème fraîche if you want contrast. Fresh berries or sliced bananas complement the hazelnut-chocolate flavor and add freshness.

Because the cake is small and intensely flavored, serve modest slices. It’s excellent with coffee, a milk latte, or a small glass of dessert wine. Enjoy it warm or at room temperature — both moods work.

Final note: the success of this cake hinges on technique more than complexity. Whip the eggs properly, warm the spread enough to fold, be gentle, and you’ll have a deceptively elegant cake from two pantry staples.

2-Ingredient Nutella Cake

A simple, flourless cake made from whipped eggs and chocolate-hazelnut spread (Nutella). Optionally enriched with unsweetened Dutch cocoa for a deeper chocolate flavor.

Print Recipe Save it

Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Servings 8 servings

Equipment

stand mixer or hand whisk
Whisk
Spatula
6-inch cake pan
Microwave-safe Bowl
Oven

Ingredients

5 eggs
250 ghomemade chocolate hazelnut spread or Nutella®
2 tablespoonDutch unsweetened cocoa powder optional
spray oil for greasing

Instructions

Preheat the oven to 175°C (350°F). Place a rack in the center. Grease a 6-inch cake pan with spray oil.
Put the 5 eggs in a stand mixer fitted with the whisk (or use a hand whisk). Whisk on medium-high speed for about 5–6 minutes, until the eggs are pale, thick, and have roughly tripled in volume.
If using the optional cocoa, sprinkle the 2 tablespoons Dutch unsweetened cocoa powder over the whipped eggs and gently fold once or twice to distribute it without deflating the eggs.
Place the 250 g chocolate hazelnut spread (Nutella) in a large microwave-safe bowl, cover, and microwave for 30 seconds. Stir until smooth and slightly loosened.
Add one-third of the whipped egg mixture to the warmed chocolate hazelnut spread. Gently fold with a spatula until combined. Repeat with the second third, then the final third, folding gently each time until the batter is uniform and airy.
Pour the batter into the greased 6-inch pan and smooth the top with a spatula.
Bake for 20–25 minutes, until the top is set and a toothpick inserted into the center comes out with moist crumbs (not raw batter).
Remove the cake from the oven and allow it to cool completely in the pan before removing and serving.

Notes

Notes
BAKING TIPS:
•It’s absolutely crucial that the eggs triple in volume or this recipe will not work. Make sure you complete this step correctly to avoid a cake fail. Not beating your eggs well, will result into a chocolate cake that tastes more like an omelette, and you don’t want that!
• Fold the spread into the egg mixture VERY gently, so that your eggs don’t lose all their volume. To fold the spread into the mixture I use a silicone spatula.
• I like it slightly gooey in the center, so I usually bake my cake for 22 mins, then leave it to cool above the stove covered with a kitchen cloth.
If you like it a little more firm and
cakey
, just bake it for a further 5 mins.
Recipe published in February 2016 and updated with more detailed info.