Miniature Gooey Nutella Cakes
These Miniature Gooey Nutella Cakes put a new, delicious spin on the classic chocolate cake. The best part? They’re easier and quicker to make than whipping up a batch of cookies and will taste 100 times more gourmet.
Starring the fan-favorite chocolate hazelnut spread, Nutella, these cakes are sure to be a hit with children and adults alike! The individual nature of this dessert makes serving a breeze and eating feel particularly fun and fancy. Plus take into account that the topping options for these cakes are essentially limitless and you’ll have a hard time saying no to making this dessert.
This recipe uses ingredients that you likely already have in your pantry and can be easily tweaked to be gluten-free, dairy-free, grain-free, nut-free, egg-free, or vegan! You’ll find yourself not only whipping up these delectable cakes for special occasions, but also anytime you’re craving something rich, gooey, and chocolatey.
Ingredients you’ll need and substitutions
- Nutella — This European chocolate hazelnut spread has a cult following for a good reason—it’s absolutely delicious! Its thick, creamy consistency is akin to peanut butter and will give your cakes an ooey gooey center. If you’re allergic to hazelnuts, substitute any similar chocolate spread.
- Butter – Butter is used in this recipe to create a rich, silky cake base. If you’d prefer, coconut oil or vegan butter can be used for a dairy-free alternative.
- Flour – Because there is such little flour in this recipe, pretty much any variety will do. I’ve tested white, wheat, and gluten free; they all performed equally well!
- Powdered sugar – It is crucial you used powdered sugar in this recipe instead of regular sugar. The soft, fine nature of this sugar allows for the sweetener to fully dissolve into your batter. This will save you from an unpleasant grainy texture in your final cake.
- Eggs & egg yolks – Similar to the butter, the abundance of egg in this recipe adds richness to this dessert in addition to giving your cake a wonderful spongey texture. If you’re vegan or allergic to eggs, use an egg substitute like JUST egg instead.
- Salt — I prefer a flaky salt like pink Himalayan salt or grey French sea salt to round out the chocolatey, sweet flavors of this dessert. Add a little extra to the top of your cakes to further refine the flavor!
- Toppings — In my household, we prefer cold vanilla ice cream to top these warm cakes, but feel free to get creative! Try whipped cream, berry compote, or fresh mint to complete this dish!
How to make Nutella Molten Lava Cakes
- Prep your baking dish: I find it easier to use a muffin tin for this recipe; however, you can also use individually sized ramekins to really make this dish extra fancy. Whichever way you decide to bake these cakes, just be sure to thoroughly grease and dust your bakeware in cocoa powder before adding your batter.
- Create the chocolate mixture: Melt your butter in the microwave. Once completely liquified, add your Nutella and microwave for an additional 15 seconds. Mix until combined.
- Combine dry ingredients: sift together your flour, powdered sugar, and salt until airy and combined.
- Prep your eggs: Whisk together your eggs and egg yolks in a separate bowl.
- Combine all ingredients: Add dry ingredient mixture and whisked eggs to your chocolate mixture. Mix until your batter is smooth; the mixture should be slightly thick.
- Bake, serve, and enjoy: Pour your batter into your prepped bakeware and cook at 425°F for 14 minutes. If using a muffin tin, carefully use a spoon to pop your cakes out onto a plate. Finish off your gooey Nutella cakes with the toppings of your choice and enjoy!
Frequently Asked Questions About Nutella Cakes
What if I prefer a more lava-like consistency in my cakes?
If you’re like me and are thinking that this cake would be even better with the rich, viscous center of a lava cake, simply reduce the bake time to 12 minutes. Alternatively, if you’re worried about potentially consuming undercooked eggs, you can freeze dollops of Nutella prior to preparing your cake batter. When it comes time to bake, simply push a frozen dollop of Nutella into the center of your batter before popping your cakes in the oven.
Can I change the number of cakes this recipe makes?
Absolutely! This recipe is easily halved, quartered, doubled or tripled in order for you to make the perfect number of cakes for your event (or perhaps your Monday night Netflix binge).
Can I make Miniature Gooey Nutella Cakes in the microwave?
Yes! In fact, I highly encourage you baking this batter in the microwave if you’re only wanting to make one or two cakes. Simply add your batter to a tall mug instead of a muffin tin or ramekin and microwave on high for 30 second intervals until fully cooked—about 2 minutes.
Making Gooey Nutella Cakes Ahead of Time and Storing
Since these cakes are particularly delicious straight out of the oven, I recommend making your batter ahead of time and waiting to bake your cakes until you’re ready to serve dessert. Simply make the batter as normal and store in an airtight container in the fridge until you’re ready to bake.
If you have any leftover miniature gooey Nutella cakes (doubtful), simply store them in an airtight container on the counter for up to five days. Feel free to eat the leftover cakes at room temperature or pop one in the microwave for 30 seconds to reheat.
Miniature Gooey Nutella Cakes Recipe
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yields: About 6 cakes
Bakes at 425°F or 218 C
Ingredients:
- 6 ounces of Nutella
- ½ cup of butter
- ¼ cup of all-purpose flour
- ½ cup of powdered sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- Toppings of your choice
Directions:
- Preheat your oven to 425°F
- Grease your bakeware of choice (either individual ramekins or a muffin tin) with butter and dust with cocoa powder.
- Place your butter in a microwave-safe dish and microwave on high until melted. Microwave in 30 second increments, stirring your butter thoroughly before heating again.
- Once you butter is completely melted, add the Nutella to your butter and return to the microwave for an additional 15 seconds. Once your Nutella is warm, use a whisk or fork to thoroughly incorporate your butter and Nutella.
- In a separate bowl, sift together your flour, powdered sugar, and salt.
- In a third bowl, beat your eggs and egg yolks together.
- Add your flour mixture and egg mixture to your Nutella mixture and whisk until smooth and thick.
- Pour your batter into your prepared bakeware.
- Bake for 14 minutes or until the edges of your cakes appear slightly crispy.
- Allow your cakes to cool for several minutes. If using a muffin tin, use a spoon to remove your cakes and place them into individual bowls.
- Finish off your cakes with the topping(s) of your choice and enjoy!
Mini Nutella Cakes
Ingredients
- 6 ounces of Nutella
- ½ cup of butter
- ¼ cup of all-purpose flour
- ½ cup of powdered sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- Toppings of your choice, like ice cream
Instructions
- Preheat your oven to 425°F or 218 C.0
- Grease your bakeware of choice (either individual ramekins or a muffin tin) with butter and dust with cocoa powder.
- Place your butter in a microwave-safe dish and microwave on high until melted. Microwave in 30 second increments, stirring your butter thoroughly before heating again.
- Once you butter is completely melted, add your Nutella to your butter and return to the microwave for an additional 15 seconds. Once your Nutella is warm, use a whisk or fork to thoroughly incorporate your butter and Nutella.
- In a separate bowl, sift together your flour, powdered sugar, and salt.
- In a third bowl, beat your eggs and egg yolks together.
- Add your flour mixture and egg mixture to your Nutella mixture and whisk until smooth and thick.
- Pour your batter into your prepared bakeware.
- Bake for 14 minutes or until the edges of your cakes appear slightly crispy.
- Allow your cakes to cool for several minutes. If using a muffin tin, use a spoon to remove your cakes and place them into individual bowls.
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