Jamie Oliver Nutella Cake Recipe

Sometimes, you just need a slice of pure, uncomplicated joy, and a slice of this Jamie Oliver Nutella cake delivers exactly that. It’s a decadent chocolate-hazelnut dessert that perfectly balances a moist, tender crumb with a light, marbled whipped cream frosting.

The whole thing comes together in about 50 minutes, making it a fantastic option for a last-minute celebration or a luxurious weekend treat. It’s a beginner-friendly recipe, though a little care with mixing will guarantee that perfect texture.

What Is Jamie Oliver Nutella cake?

This is a beautifully simple dessert that draws inspiration from the relaxed, celebratory style of Jamie Oliver’s cooking. At its heart, it’s a single-layer chocolate cake where the rich flavor of chocolate-hazelnut spread is baked right into the batter.

What sets it apart is the frosting—a cloud of sweetened whipped cream gently swirled with more Nutella. It’s a lighter alternative to a heavy buttercream, letting the cake’s flavor shine through. The result feels special yet unfussy, an ideal Italian-inspired treat for a small gathering.

Gather These Fresh Ingredients for Jamie Oliver Nutella cake

Here’s what you’ll need, broken down by purpose. Using room-temperature ingredients where noted is a small step that makes a big difference.

For the Cake Base

• 3/4 cup all-purpose flour, sifted — This provides the main structure. Sifting it first ensures a smooth, lump-free batter for an even rise.
• 1/4 cup unsweetened cocoa powder, sifted — This gives the deep chocolate flavour. Sifting it with the flour prevents clumps.
• 1/2 teaspoon baking powder — The leavening agent that helps the cake rise gently in the oven.
• 1/4 teaspoon kosher salt — A pinch enhances all the other flavours and balances the sweetness.

Wet Ingredients & Flavour

• 2 large eggs, at room temperature — They incorporate more easily into the batter, helping to create a stable emulsion and a lighter texture.
• 1/3 cup granulated sugar — Sweetens the cake and, when creamed with butter, helps trap air for a tender crumb.
• 1/4 cup unsalted butter, softened — For richness and moisture. Softening it is key for proper creaming.
• 1/4 cup whole milk, at room temperature — Adds moisture and helps bring the batter together smoothly.
• 1/3 cup Nutella — The star ingredient, folded into the batter for that signature chocolate-hazelnut flavour throughout.

For the Frosting & Garnish

• 1/2 cup heavy cream, chilled — Chilled cream whips up faster and holds its volume better, creating a stable, fluffy topping.
• 1 tablespoon powdered sugar — Sweetens the whipped cream lightly without the grittiness of granulated sugar.
• 2 tablespoons Nutella, for swirling — Used to create the beautiful marbled effect in the frosting.
• Optional: 2 tablespoons chopped hazelnuts — A classic garnish that adds a delightful crunch and reinforces the nutty theme.

Detailed Step-by-Step Instructions to Make Jamie Oliver’s Nutella Cake

The process is a classic cake-making method—just take it one step at a time.

1. Prep the Oven and Pan — Preheat your oven to 350°F / 177°C. Grease a 6-inch round cake pan and line the bottom with a parchment paper circle. This guarantees an easy release.
2. Combine Dry Ingredients — In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. This aerates them and prevents lumps.
3. Cream Butter and Sugar — In a large bowl, beat the softened butter and granulated sugar on medium speed for 3-4 minutes until pale and fluffy. This incorporates air, which is crucial for the cake’s rise.
4. Add Eggs Gradually — Add the eggs one at a time, beating well after each addition. This prevents the mixture from curdling and ensures a smooth, stable base.
5. Incorporate the Nutella — Beat in the 1/3 cup of Nutella on low speed until just combined. A few streaks are fine here; don’t overmix.
6. Alternate Dry and Wet — With the mixer on low, add the dry ingredients and milk alternately, starting and ending with the dry ingredients. Mix only until no flour streaks remain to avoid a tough crumb.
7. Pan and Bake — Pour the batter into the prepared pan, smooth the top, and tap it gently on the counter to release air bubbles. Bake for 25-30 minutes until a toothpick comes out clean.
8. Cool in Pan — Let the cake cool in the pan on a wire rack for 10 minutes. This allows it to set slightly so it doesn’t break when you turn it out.
9. Cool completely — Run a knife around the edge, invert the cake onto the rack, remove the parchment, and let it cool fully before frosting.
10. Whip the Cream — In a chilled bowl, whip the heavy cream and powdered sugar to soft peaks. A cold bowl is non-negotiable for success here.
11. Create the Swirl — Gently fold the 2 tablespoons of Nutella into the whipped cream just until swirled, not fully mixed, for that marbled look.
12. Frost the Cake — Once the cake is completely cool, spread the swirled cream evenly over the top. Use your spatula to create decorative peaks.
13. Garnish and Serve — Sprinkle with chopped hazelnuts if using. Slice and serve immediately, or refrigerate until ready.

Common Mistakes and How I Fixed Them

My first attempt was a bit of a learning curve—the texture wasn’t quite right. Here’s what I got wrong and how to avoid it.

• Cold Ingredients — Using eggs and butter straight from the fridge meant my creamed mixture never got properly fluffy. Now I leave them out for an hour first.
• Overmixing the Batter — I kept beating after adding the flour, worried about lumps. This developed the gluten and gave me a slightly dense, tough crumb. Now I stop the second the flour disappears.
• Opening the Oven Early — Impatience led me to check on the cake at 20 minutes, causing it to sink a little in the middle. I learned to trust the process and wait until at least the 25-minute mark.
• Frosting a Warm Cake — I was too eager and tried to spread the cream on a cake that was still slightly warm. It melted into a sad, runny mess. Complete cooling is essential.
• Over-whipping the Cream — I once walked away for a moment while whipping and came back to stiff, almost grainy peaks that were hard to spread. Soft peaks are the goal for a silky frosting.

What Pairs Perfectly with Jamie Oliver’s Nutella cake

This rich cake stands beautifully on its own, but a thoughtful accompaniment can turn a slice into a proper occasion.

• A Strong Espresso — The bitterness of a good coffee cuts through the sweetness and highlights the hazelnut notes perfectly.
• Vanilla Bean Ice Cream — Serving a slightly warm slice with a scoop of cold, creamy ice cream creates a wonderful contrast in temperatures and textures.
• Fresh Raspberries — Their bright, tart acidity provides a refreshing counterpoint to the deep, sweet chocolate.
• A Glass of Marsala — The nutty, caramel flavours of this Italian fortified wine are a surprisingly perfect match for the hazelnut in the cake.
• A Dollop of Crème Fraîche — Its tangy richness is a more sophisticated alternative to ice cream and balances the dessert beautifully.

Pro Tips for Making Jamie Oliver’s Nutella Cake

Here are a few techniques I’ve picked up to ensure this recipe works perfectly every single time.

• Accurate Measuring — For the flour and cocoa, spoon them into your measuring cup and level it off. Scooping directly packs it down and can lead to a dry cake.
• Room Temp is Key — Let your eggs, milk, and butter sit out. Room-temperature ingredients blend seamlessly, creating a smoother, more voluminous batter.
• Don’t Skip the Parchment — Even with a well-greased pan, that round of parchment paper on the bottom is the best insurance against a stuck cake.
• Test for Doneness — Look for a toothpick that comes out with a few moist crumbs attached, not completely clean. This indicates a perfectly moist centre.
• Chill Your Tools — Pop your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream. It whips up faster and holds its shape better.
• Swirl with Care — When folding the Nutella into the cream, use a large spatula and just 3-4 folds. You want distinct ribbons, not a homogenous brown cream.

Inspiring Variations of Jamie Oliver’s Nutella Cake

Once you’ve mastered the classic, these simple tweaks can create a whole new dessert experience.

• Orange Zest Infusion — Add the finely grated zest of one orange to the batter with the Nutella. The citrus brightens the rich flavours wonderfully.
• Salted Caramel Drizzle — Skip the hazelnut garnish and finish the frosted cake with a generous drizzle of store-bought or homemade salted caramel sauce.
• Espresso Powder Boost — Dissolve a teaspoon of instant espresso powder into the milk before adding it. It won’t make the cake taste like coffee, but will deepen the chocolate flavour.
• Different Nut Spread — Use a dark chocolate hazelnut spread or even a salted peanut butter for a different nutty profile.
• Mini Layer Cake — Double the recipe and bake two 6-inch layers. Use the swirled cream as a filling and frosting for a stunning small celebration cake.

How to Store Jamie Oliver Nutella Cake Properly

The whipped cream frosting means this cake needs to be kept cold. Here’s how to keep it tasting fresh.

• Immediate Refrigeration — Place any leftover cake in an airtight container and store it in the fridge. It will keep well for up to 3 days.
• Protect the Frosting — If your container isn’t tall enough, gently insert a few toothpicks around the cake and drape cling film over them so it doesn’t touch the frosting.
• Freezing for Later — For longer storage, wrap the unfrosted, cooled cake tightly in two layers of plastic wrap. You can freeze it like this for up to 1 month.
• Freeze the Components — The frosting doesn’t freeze well, so I recommend freezing the plain cake and making a fresh batch of whipped cream when you’re ready to serve.

Smart Reheating Tips for Jamie Oliver Nutella cake

While it’s delicious cold, a slightly warm slice can be sublime. Here’s how to warm it up without ruining the texture.

• Quick Microwave Warm-Up — For a single slice, microwave it on a plate for 10-15 seconds. This just takes the chill off and slightly softens the cake without melting the cream.
• Gentle Oven Method — If you want to warm several slices, place them on a baking sheet in an oven preheated to 300°F / 150°C for about 5 minutes. Watch closely.
• Serve at Room Temperature — Simply take the whole cake out of the fridge 20-30 minutes before you plan to serve it. This allows the flavours to soften and become more pronounced.

FAQs

Can I make this Jamie Oliver Nutella cake ahead of time?

Absolutely. You can bake the cake layer a day in advance. Let it cool completely, then wrap it tightly in plastic wrap and store at room temperature. Whip the cream and assemble the cake the day you plan to serve it for the freshest texture.

My whipped cream is runny. What did I do wrong?

The most common culprit is that your cream, bowl, or beaters weren’t cold enough. Also, ensure you’re using heavy cream or double cream with a high fat content; lower-fat alternatives won’t whip properly.

How long does a Jamie Oliver Nutella cake last in the fridge?

Once assembled, it’s best enjoyed within 1-2 days. The whipped cream will slowly start to deflate and lose its lightness after that, though the cake will still be edible for up to 3 days.

Can I use a different size cake pan?

Yes, but baking times will change. For an 8-inch pan, the batter will make a thinner layer, so check for doneness around 18-22 minutes. For a loaf pan, it may need 30-35 minutes.

Can I freeze the assembled cake?

I don’t recommend it. Whipped cream doesn’t freeze and thaw well—it becomes grainy and weeps. It’s much better to freeze the plain cake and add fresh frosting later.

Nutritional Value

Based on 1 serving = 1 slice out of 4 total.

• Calories: 559
• Protein: about 9g
• Fat: 31g
• Carbohydrates: 62g
• Fiber: around 3g
• Sugar: 39g
• Sodium: roughly 75mg

Wrapping Up

This recipe proves that a show-stopping dessert doesn’t require complicated techniques or a long list of ingredients. The magic is in the combination of a simple, moist cake and that effortlessly elegant marbled frosting. I hope you give this Jamie Oliver Nutella cake a try—it’s the kind of humble, celebratory bake that turns an ordinary day into something a little sweeter.

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