This is my favorite nutella cake recipe. It’s better to bake this cake in a springform pan rather than a regular cake pan because of how much rise it has, but the resulting tall, fluffy cake makes a perfect brunch or snack cake that is lovely on its own or dusted with powdered sugar, or my favorite way, spread with a bit of warm nutella. Enjoy!
1 cup Greek yogurt
1/2 cup nutella
3 eggs
1/3 cup olive oil
1 Tbsp honey
1 tsp vanilla extract
1 1/2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp baking soda
1 Tbsp dark cocoa powder
Preheat the oven to 350˚F. Spray a 9-inch springform pan with cooking spray. Line the bottom of the baking pan with parchment paper. In a large bowl, stir together the yogurt, nutella, eggs, olive oil, honey, and vanilla.
In another large bowl, whisk together the flour, sugar, baking powder, baking soda, and cocoa powder.
Mix the dry ingredients and the wet ingredients and stir just until combined.
Pour the batter into the prepared pan and bake 50-55 minutes or until a knife inserted in the center comes out clean.
Let cool before removing from the pan.
Top with additional nutella, if desired.
