Nutella Magic Cake

Nutella Magic Cake from Pinay In Texas Cooking Corner


  • 4 eggs (white and yolk separated)
  • ½ tsp vanilla extract
  • 1/2 cup unsalted butter, melted
  • 2 cups milk, lukewarm
  • 1 cup cake flour
  • 1 ½ cups powdered sugar plus 2 Tbsp for dusting
  • 1/4 tsp cream of tartar
  • 1 cup Nutella


1. Preheat the oven to 325°F. Lightly grease an 8" x 8" baking dish.

2. Whip the egg whites and cream of tartar on high speed until stiff peaks form. Set aside.

3. Beat the egg yolks and sugar in low speed until light in color. Beat in the vanilla extract, melted butter and Nutella until smooth. Add the flour into the batter and continue beating until free of lumps. Very slowly (so it won't splatter everywhere) add the milk and continue beating until everything is well incorporated. By the time you finish, your batter will be very liquidy.

4. Using a spatula, fold in the egg whites, 1/3 at a time, trying to mix in as much egg white as possible into the batter.  Pour the batter into the prepared baking dish and bake for 55-60 minutes. When you move the cake, it should shake slightly from the custard layer. If it moves too much, then the custard is not yet set. If you aren't sure if the cake is completely finished, insert a knife or toothpick and pry a little slit into a small section of the cake until you can see the custard layer to check. Turn off the oven. Leave the cake in the oven for 10 minutes (with the oven door slightly opened) so that it can shrink slowly before you take it out.

5. Let cake cool completely (at least an hour) before cutting and serving. Sprinkle some powdered sugar after cake has cooled.