I used this recipe for my mom’s birthday cake back in July (shows how far behind I am!!) I got this idea from these wonderful little cake bites that I have made before (didn’t get a picture but they are soooo good!). If you get a chance read the blog, she has some amazing stuff on there especially recipes having to do with Nutella.
Cinnamon Nutella Cake Bites
Cake recipe from Baking: From My Home to Yours, by Dorie Greenspan
Makes approximately enough cake for 2 8/9 inch rounds
2 1/2 cups sugar
2 tablespoons cinnamon
2 1/2 cups all purpose flour
4 teaspoons baking powder
double pinch of salt
1 1/2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
2 1/2 sticks unsalted butter, melted and cooled
Preheat oven to 350 degrees. Butter 2- 8 inch round baking pans, and line bottoms with parchment or wax paper. Place pan on a baking sheet.
In a large bowl, whisk the flour, the 2 1/2 cups sugar, the baking powder, salt and cinnamon. In another bowl, mix together milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture, and whisk gently until you have a homogenous batter. Now, using the whisk or rubber spatula, fold in the butter with a light touch until the butter is absorbed. You’ll have a smooth satiny batter. Scrape the batter into the pans. Smooth the top. Bake for 35-45 minutes, or until cake is puffed and beginning to pull away from the sides of the pan. A thin knife inserted into the middle will come out clean. Transfer cakes to a cooling rack, and let it rest for 15 minutes before unmolding them onto another rack. Peel off the paper, and cool to room temperature.
I believe I almost tripled the recipe to make sure I had enough..besides, who doesn’t like snacking on buttercream??
1 cup unsalted butter, softened
3 cups sifted powdered sugar
2 tablespoons milk
1 cup Nutella
Mix butter until smooth and creamy. Add in Nutella and mix until nice and fluffy.
Add sugar 1 cup at a time until smooth. This will take about 3 to 5 minutes to get the desired consistency.