Nutella Lava Bundt Cake
Ingredients
For the Cake Batter:
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs (at room temperature)
1 teaspoon pure vanilla extract
2 cups all-purpose flour
½ cup Dutch-processed cocoa powder
1 teaspoon baking powder
½ teaspoon fine sea salt
¾ cup whole milk
For the Decadent Nutella Lava Core:
1 ½ cups Nutella (warmed slightly so it pours easily)
¼ cup heavy cream
For the Silk Glaze & Garnish:
½ cup Nutella
3 tablespoons heavy cream (warmed)
Toasted, chopped hazelnuts (for a sophisticated texture and crunch)
Baking Instructions
Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease a standard 10-inch Bundt pan with butter and dust it thoroughly with cocoa powder, tapping out any excess. Tip: Ensuring a flawless release is crucial for that perfect, clean-edged aesthetic.
Whisk the Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and sea salt. Set aside.
Cream and Mix: In a large bowl or stand mixer, beat the softened butter and granulated sugar together on medium-high speed for 3–4 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Build the Batter: Alternate adding the dry ingredients and the whole milk to the butter mixture, starting and ending with the dry ingredients. Mix on low just until combined to keep the cake tender and moist.
Create the Lava Channel: Spoon about two-thirds of the cake batter into the bottom of your prepared Bundt pan, using a spoon to smooth it out and push a little bit of the batter up the inner and outer sides of the pan, creating a shallow trough or ditch all the way around.
Add the Core: Whisk the 1 ½ cups of Nutella and ¼ cup of heavy cream together until smooth. Carefully pour or pipe this mixture directly into the trough you created, ensuring it stays in the center and doesn't touch the bare metal edges of the pan. Gently spoon the remaining cake batter over the top, sealing the Nutella core completely.
Bake: Bake for 40 to 45 minutes. A toothpick inserted into the cake part should come out clean, but avoid poking the exact center where the lava core rests.
The Flip: Let the cake cool in the pan for exactly 15 minutes (this allows the structure to set while keeping the core molten). Place your serving board or slate plate over the pan and confidently invert it. Let it sit for a moment before gently lifting the pan away.
Making this Nutella Lava Bundt Cake was truly a delightful experience! I particularly loved how the lava core remained gooey and luscious after baking, which created that amazing molten center every chocolate dessert fan dreams of. The key tip I learned is to make sure the Nutella and heavy cream mixture is warmed just enough to be pourable but not hot, so it blends smoothly into the batter trough and avoids touching the pan’s metal edges. This prevents sticking and helps with the perfect clean release once baked. When preparing the batter, alternating the dry ingredients with the milk while mixing on low speed really ensured the cake stayed tender and moist without overworking the flour. That extra care gave the Bundt cake its soft crumb texture. Another tip I found helpful was dusting the greased Bundt pan generously with cocoa powder rather than flour. It enhanced the chocolate flavor on the outside and helped the cake come out clean when flipped. For the glaze, warming the Nutella with heavy cream to create a silky topping truly elevated the dessert. Sprinkling toasted chopped hazelnuts added a delightful crunch and sophistication, balancing the rich chocolate and hazelnut flavors beautifully. One additional tip is to let the cake cool for exactly 15 minutes in the pan before inverting. This rest time is critical as it allows the cake’s structure to set but keeps the lava core molten, so you get that perfect lava effect when sliced. Overall, this recipe is a fantastic showstopper for any occasion, blending classic cocoa flavors with the indulgence of Nutella’s creamy goodness. Whether served for a family dessert or special event, it’s sure to impress with its rich taste and beautiful presentation. Highly recommend trying it with a scoop of vanilla ice cream or a dollop of whipped cream on the side for an irresistible chocolate experience.
