Nutella Bundt Cake Recipes

CAKE MIX NUTELLA BUNDT CAKE

Steps:

• 1.Preheat oven to 350 degrees, spray a bundt pan with cooking spray and set aside.2.In a large mixing bowl, add the mix along with the water, chocolate milk, and eggs. Mix well with a rubber spatula.3.Now, add in the rest of the ingredients and using a hand held mixer, beat up until light and fluffy.4.Pour into the prepared pan and bake on the middle shelf of the oven for about 40 to 50 minutes. Rotate the pan around after 25 minutes. A wooden skewer or toothpick should come out clean or with dry crumbs on it.5.Let your dessert cool on a wire rack for 20 minutes. Then invert onto the wire rack and let cool for a few minutes upside down then turn back over until completely cooled.6.Place on a serving plate and sprinkle with powdered sugar.Enjoy!

NUTELLA BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan.
• Bake for 45-50 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
• In a medium bowl combine cream cheese, powdered sugar, and Nutella and beat on high until creamy.
• Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
• When cake is cooled, pipe the frosting over the cake in a back and forth method.
• Sprinkle chopped hazel nuts over the top.

NUTELLA BUNDT CAKE

Steps:

• Preheat the oven to 350 °F.
• In a large bowl, beat together the butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, followed by the vanilla and sour cream. Beat until smooth. Add in the baking powder, baking soda, salt, and half the flour, continuing to mix. Add in the buttermilk, followed by the rest of the flour. Continue to mix just until no streaks of flour remain.
• Generously grease and flour a 12 cup metal bundt pan. Spread half the cake batter in the pan and smooth the top with a spatula. Scoop the nutella on top of the batter, then swirl into the batter with a knife. Pour in the rest of the cake batter. Gently but firmly bang the pan on the counter a few times to release any air bubbles.
• Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
• While the cake cools, make the glaze. Combine the heavy cream and nutella in a small saucepan over low heat. Whisk together until smooth and fully combined. Remove from the heat and cool for 10 minutes, until slightly thickened. Pour the glaze over the cooled cake and sprinkle with the toasted hazelnuts.

NEAPOLITAN BUNDT CAKE

Steps:

• Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
• Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
• Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
• Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
• Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
• Remove from pan and drizzle chocolate glaze over the top.
• To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

NUTELLA® CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
• Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
• Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
• To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
• To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
• Frost entire cake with buttercream frosting and chill for at least 1 hour.
• For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.

NUTELLA BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease and flour 10 inch Bundt pan(I use Baker's Joy spray).
• In a small bowl whisk together 2/3 cup Nutella and 1 egg.
• Blend until completely smooth and set aside.
• In a large bowl using an electric mixer on low, stir together cake mix, 3 remaining eggs, buttermilk, and remaining 1/3 cup Nutella until moistened.
• Scrape down sides and increase speed to medium for 3 minutes more.
• Remove 1 cup batter and mix into nutella/egg mixture.
• Pour batter from large bowl into Bundt pan.
• Spoon nutella batter over it and using a knife, gently swirl batters together to create a marble pattern.
• Smooth top of cake batter.
• Bake for 40-50 minutes or until toothpick inserted into cake has moist crumbs that stick to it.
• Cool cake in pan for 15 minutes.
• Carefully invert onto cooling rack and remove pan.
• While cake cools, make glaze.
• GLAZE:.
• Whisk together confectioners sugar and Frangelico liquor until smooth.
• Drizzle over cake.