Soft Nutella Tart

Soft Nutella Cake

I was browsing through various social networks (Instagram and Pinterest) and came across this recipe by accident. We spend a good 60% of our days, if not more, browsing Instagram, the internet and other social media and often you come across lots and lots of recipe posts, sometimes you wouldn’t give them a chance but they are really good, other times they manage to amaze you but they don’t come. This time I came across a very interesting recipe and I wanted to try and make it, because of the quarantine I had to change a few things and I went and modified some aspects of the recipe with others, my modifications led me (unintentionally) to create something very similar to a tart but with more softness. The recipe is really easy to make, the only trick is to spread a generous amount of Nutella, leaving at least 1cm around the edges. I went into the kitchen to prepare this recipe, played the first song that came to mind and started to prepare it, forgetting everything that was going on around me at that moment. When I had finished preparing the recipe, I started taking some photos for the blog and here I am writing the recipe. But enough of words, let’s see how to make this cake.

Soft Nutella Tart

Recipe by Cucina con passioneCourse: Bakery, Cereals, Cocoa, Countries of the world, Ingredients, Italy, Milk and dairy products, RecipeCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Total time




  • 90g ’00’ flour

  • 90g Manitoba flour

  • 50g Cornstarch

  • 120g sugar

  • 2 eggs

  • 30g butter

  • Vanilla pod or liquid vanilla

  • 160g milk

  • 1 sachet baking powder

  • Nutella


  • Place the eggs, sugar and vanilla in a mixer and whisk until the mixture has tripled in volume.
  • While the mixture is whisking, sift the flour, baking powder and cornstarch together twice, once sifted, take a small saucepan or microwave and melt the butter, once melted, let it cool.
  • When the eggs have tripled in volume, quickly add the sifted ingredients, then the butter and milk, stirring until the dry ingredients are well mixed (when adding the dry ingredients, I recommend using a tea towel to put on the mixer so that the flour doesn’t go round).
  • Grease and flour a 22cm baking tin, pour in half the mixture and bake in a pre-heated, ventilated oven at 180° for about 15 minutes.
  • While the cake base is baking, I recommend softening the Nutella by placing it in a bowl and placing it under warm running water for 10 minutes.
  • Take the cake out of the oven and pour in a generous amount of the Nutella, leaving at least 1 cm of space around the edges, then pour in the rest of the cake mixture and put it back in the oven for another 20 minutes.
  • Decorate with a little icing sugar and all that remains is to serve this magnificent cake.


  • You can replace the Nutella with any jam you like, just remember to leave at least 1 cm from the edge. The toothpick test can be done, but be careful not to go into the Nutella, otherwise it is useless.