Nutella Bundt Cake Recipe – Easy Chocolate Walnut Mini Bundts

Last Updated on 2 months by Neha Deshmukh

Nutella Bundt Cake Recipe – Easy Chocolate Walnut Mini Bundts

Hey everyone! If you’re anything like me, you have a serious weakness for Nutella. And what’s better than a spoonful of Nutella? Turning it into a ridiculously delicious, easy-to-make cake, of course! I first made these mini bundt cakes for a friend’s birthday, and they were a huge hit. They’re perfect for a little treat with your evening chai, or even as a sweet gift. Let’s get baking!

Why You’ll Love This Recipe

These Nutella Bundt Cakes are seriously addictive. They’re incredibly moist, packed with chocolatey-hazelnut flavor, and the little bundt shape just makes them extra special. Plus, they come together super quickly – perfect for when you need a sweet fix and don’t want to spend hours in the kitchen. Honestly, who doesn’t love a simple recipe that delivers big on flavor?

Ingredients

Here’s what you’ll need to whip up these delightful mini bundts:

• ¾ cup Nutella (about 150g)
• 1 large egg
• 6 tbsp flour (about 45g)
• 2 tbsp walnuts, hand crushed (about 15g)
• 1 tbsp chocolate chips (about 7g)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your cakes turn out perfectly:

• Nutella: I always use the classic Nutella brand because I love the flavor, but feel free to experiment with other hazelnut spreads. Just keep in mind the consistency might vary slightly.
• Flour: All-purpose flour works best here, giving the cakes a lovely tender crumb. You could also try using a cake flour for an even softer texture.
• Walnuts: I prefer hand-crushing the walnuts – it gives them a more rustic texture. You can use plain walnuts, or lightly toast them in a dry pan for a few minutes to bring out their flavor. My grandma always toasted hers, and it adds a lovely warmth!

Step-By-Step Instructions

Alright, let’s get down to baking! It’s easier than you think.

1. Preheat the oven to 170°C (340°F). This ensures even baking.
2. In a bowl, beat the egg until it’s pale and frothy. A good whisking adds air, making the cakes lighter.
3. Melt the Nutella in the microwave for 30 seconds, or until it’s smooth and easily stirrable. Be careful not to overheat it!
4. Now, gently mix the melted Nutella and flour into the beaten egg. Stir until just combined – don’t overmix!
5. Fold in the crushed walnuts and chocolate chips. This is the fun part!
6. Grease a mini bundt pan really thoroughly. Trust me, you don’t want any sticking. A little baking spray helps too.
7. Fill each bundt mold about ¾ full with the batter. Don’t overfill, or they’ll overflow while baking.
8. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them – ovens vary!

Expert Tips

Here are a few things I’ve learned while making these cakes:

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough cakes.
• Make sure your Nutella is fully melted and smooth before adding it to the egg. Lumps of Nutella aren’t fun.
• A well-greased bundt pan is your best friend. Seriously.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. I’ve had good results with Bob’s Red Mill 1-to-1 Baking Flour.
• Nut-Free Adaptation: Swap the walnuts for sunflower seeds or pumpkin seeds.
• Dark Chocolate Chip Variation: Use dark chocolate chips instead of milk chocolate for a richer, more intense flavor. My husband prefers these!
• Spice Level: Add ½ teaspoon of cocoa powder to the batter for a deeper chocolate flavor.
• Festival Adaptations: Package these in pretty little boxes with ribbons for gifting during Diwali or Christmas. They’re always a welcome treat!

Serving Suggestions

These Nutella Bundt Cakes are delicious on their own, but they’re even better with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of powdered sugar adds a nice touch too. They pair perfectly with a cup of masala chai or a glass of cold milk.

Storage Instructions

Store leftover cakes in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month. Just wrap them individually in plastic wrap before freezing.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of nut instead of walnuts? Absolutely! Pecans, almonds, or hazelnuts would all be delicious.
• Can I make this recipe without a mini bundt pan? You can! Use a muffin tin instead. The baking time might be slightly shorter, so keep an eye on them.
• How can I tell if the cake is fully baked? A toothpick inserted into the center should come out clean.
• Can this cake be frozen? Yes! Wrap them tightly and freeze for up to a month.
• What is the best way to melt the Nutella? Microwave it in 30-second intervals, stirring in between, until smooth.
• Can I add coffee to enhance the chocolate flavor? Definitely! Add 1 teaspoon of instant coffee powder to the melted Nutella. It really deepens the chocolate flavor.

Enjoy baking (and eating!) these little bundles of joy! Let me know how they turn out in the comments below. Happy baking!