Marble cake with Nutella

Marble cake with Nutella

Discover your new favorite recipe for super moist marble cake with Nutella! It doesn’t get any better than this!



250 g butter (room temperature)
200 g sugar
2 packets of vanilla sugar
1 pinch of salt
4 eggs (size M)
250 g wheat flour (type 405 or 550)
2 teaspoons of baking powder
6 tablespoons of milk
4 tablespoons of Nutella (or a hazelnut-nougat cream)


a little butter (for the mold)
a little flour (for the mold)


1. Preheat the oven to 170 degrees (top/bottom heat). Grease a Bundt cake mold (ø 22 cm) evenly with a little butter and dust with flour.

2. Beat the butter, sugar, vanilla sugar and salt in a bowl until light and creamy. Gradually add the eggs. Mix the flour and baking powder. Stir in the flour and 3 tablespoons of milk alternately with a cake spatula or a whisk.

3. Pour half of the dough into the prepared tin and smooth it out. Mix the hazelnut nougat cream and the remaining milk and add to the rest of the dough. Mix thoroughly, spread over the light dough and smooth it out.

4. Using a fork or spoon, gently pull the two doughs through in circular movements to create a marbled effect. Smooth the surface again. Bake the cake on the middle rack for 50-55 minutes. Do the wooden skewer test.

5. Remove from the oven and let it cool in the tin for 10 minutes. Then turn it out onto a cake rack and let it cool completely. It is best to let it soak overnight.

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