Thursday, April 19, 2012

Nutella yogurt cake

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I like to bake, but I only make easy cakes. I've tried rolling fondant and piping royal icing. I suck at both. Give me a homey, homely cake over a dressed-to-the-nines pastry chef concoction any day.

A friend on the East coast (hi Paul!) made a Nutella yogurt cake he'd seen on Stacey Snacks a few weeks ago and crowed about it on Facebook. I knew instantly that it was going into my regular rotation. 


I've been making a classic French yogurt cake for years, inspired by the gateau au yaourt on Chocolate and Zucchini. It's a cake that meets my requirements exactly: easy, homey, homely. I've made it plain and with variations: plum yogurt cake, pear almond yogurt cake, lime yogurt cake, chocolate orange yogurt cake. But never Nutella.

We've been going through a lot of Nutella lately. My friend Amanda is staying with us for a while. She likes Nutella. Especially late at night smeared on a fresh flour tortilla. And, apparently, in Nutella yogurt cake. That's her below. Eating Nutella yogurt cake with her fingers at the kitchen counter. With a sheepish grin.


This cake comes together in less time than it takes to preheat your oven. You mix up the batter for yogurt cake, put most of it in the pan, then mix the remaining batter with a good dollop of Nutella. Dump it on top, swirl a little, bake, and you've got cake. Between Amanda, the kids and me, we polished off two Nutella yogurt cakes in less than a week. Amanda gilded the lily and frosted hers with...Nutella.


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Nutella yogurt cake
What do you get when you mix the classic French yogurt cake with nutty, chocolatey Nutella? You get a darn good homemade cake in an hour flat. Dig in.
Ingredients
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 1/3 cup grapeseed or canola oil
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup Nutella
Instructions
Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray.In a large bowl, whisk together the eggs, yogurt, oil, sugar and vanilla until smooth.In another bowl, stir together the flour, baking powder, baking soda and salt. I always sift my baking powder and baking soda through a little strainer, having once had the misfortune to bite into a muffin with a clump of baking soda in it. It's up to you.Add the flour mixture to the egg mixture and whisk until combined. Pour about 2/3 of the batter into the prepared pan, spreading it out to the edges. Add the Nutella to the remaining batter in the bowl and mix thoroughly. Pour the Nutella-laced batter on top of the plain batter and use a knife or spatula to swirl the batters together a bit.Bake the cake about 50 minutes or until a toothpick comes out mostly clean. The Nutella keeps the center of the cake very moist, so don't worry if the center still looks a tiny bit jiggly. As long as it's not actually liquid you'll be fine.Cool the cake in the pan. Serve at room temperature.
Details
Prep time: Cook time: Total time: Yield: 9-12 servings

17 comments:

Valentina said...

in a word . . . YUM!

Jersey Girl Cooks said...

Love Nutella too! Geat cake.

Dorothy at Shockinglydelicious said...

I must make this!

Dana @ FoodieGoesHealthy said...

Wow, Erika. I can't wait to make this. Homey cake + nutella = I'm checking for the ingredients right now.

Erika Kerekes said...

@Dana that's one of the best things about this cake - if you're like me, you are very, very likely to have the ingredients on hand at all times.

Dena Testa Bray said...

This looks delicious And I am with you: simple is best when it comes to cakes! And most things, actually....
Dena
http://www.gathering-flavors.com

tila said...

Que delicia....Comia uma fatia agora...

Deena @ stay at home FOODIE said...

YUM! I dare not try this for fear that I'll eat the who.e thingin one sitting. I just LOVE nutella!

Erika Kerekes said...

@Deena Been there, done that. ;)

ericcan said...

Made it Friday. It's nearly gone!

Dana @ FoodieGoesHealthy said...

Erika, I know you are very familiar with this cake batter. Do you recommend baking it in a 9x9 metal cake pan or an 8x8 glass Pyrex baking dish? Thanks, Dana

Erika Kerekes said...

@Dana - either or. I've done both. It's delicious no matter what shape the pan. Cupcakes, too! The key with this particular variation is that the Nutella part will remain quite wet, and that's okay. You don't want to dry out the non-Nutella part by overbaking it to get the center dry.

Dana @ FoodieGoesHealthy said...

Hi Erika- I made the cake (in the 8x8 pyrex), and it turned out great. Wow, it's easy to make without a mixer. The cake was enjoyed by both kids and adults. I frosted the cake with a thin layer of nutella thinned with a tiny bit of canola oil so it spread more easily-- what's a girl to do with the leftover nutella in the jar? I shared your recipe link with some friends who can't wait to make this cake too. Thank you for posting.

Erika Kerekes said...

@Dana thanks for coming back and letting me know how it went. I'll have to try the nutella frosting idea!

Anonymous said...

Thank you for this...this cake has become one of our regular desserts!

Chloe Milkovich said...
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Erika Kerekes said...
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