Baked Nutella Sponge Cake

Name: Baked Nutella Sponge Cake
Prep time: 40 min
Cook time: 10 min
Total time: 4 min
Ingredients: 6 eggs (separated); 8 tbsp sugar; 7 tbsp all-purpose flour; 1 tsp baking powder; 2 tbsp oil; 500 g mascarpone cheese (cold); 60 g powdered sugar; 5 heaping tbsp Nutella; 100 ml heavy cream; 120 ml milk; 150 g chocolate (chopped); 150 ml heavy cream; Kinder chocolates; Chocolate curls; Chopped hazelnuts

What makes a cake truly irresistible? For me, it is the moment when a light, airy sponge meets a silky chocolate-hazelnut cream. This Baked Nutella Sponge Cake delivers exactly that. It has two delicate layers soaked in milk, a rich mascarpone Nutella filling, and a glossy chocolate ganache on top. It looks impressive but comes together with simple ingredients and a little patience.

Whether you are baking for a birthday, a holiday, or simply a weekend treat, this cake will quickly become a favorite. The sponge is tender and not overly sweet. The filling is creamy and balanced. The ganache adds a deep chocolate finish. Every bite feels special.

Ingredients for Baked Nutella Sponge Cake

For the Sponge Cake

6 eggs, separated
8 tbsp sugar
7 tbsp all-purpose flour
1 tsp baking powder
2 tbsp oil

For the Nutella Cream Filling

500 g mascarpone cheese, cold
60 g powdered sugar
5 heaping tbsp Nutella
100 ml heavy cream

For Soaking

120 ml milk

For the Ganache

150 g chocolate, chopped
150 ml heavy cream

Optional Decoration

Kinder chocolates
Chocolate curls
Chopped hazelnuts

How to Make Baked Nutella Sponge Cake

Prepare the Sponge Cake

Preheat the oven to 180°C / 350°F. Line a 20 cm cake pan with parchment paper.
Separate the eggs into yolks and whites. Place them in two clean bowls.
Whisk the egg yolks with the sugar until pale and creamy. This takes about 2 to 3 minutes by hand or with a mixer.
Add the flour, baking powder, and oil to the yolk mixture. Mix until just combined. Do not overwork the batter.
In a separate bowl, beat the egg whites until stiff peaks form. The peaks should stand straight up when you lift the whisk.
Gently fold the egg whites into the yolk mixture in three additions. Use a spatula and a light hand to keep the air in the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for about 10 minutes, or until the top is lightly golden and the cake springs back when touched.
Let the sponge cool completely on a wire rack. Then slice it horizontally into two even layers.

Make the Nutella Cream Filling

In a bowl, combine the cold mascarpone, powdered sugar, and Nutella. Beat briefly on low speed until smooth. Do not overmix.
In another bowl, whip the heavy cream to firm peaks. This helps lighten the filling.
Fold the whipped cream gently into the Nutella mixture until no white streaks remain.
Divide the filling into two equal portions.

Assemble the Cake

Place the first sponge layer on a serving plate or cake board.
Brush the layer with 60 ml of milk. Let it absorb for a minute.
Spread half of the Nutella filling evenly over the soaked layer.
Add the second sponge layer on top and brush with the remaining 60 ml milk.
Spread the rest of the filling over the top. You can also cover the sides if you like.
Refrigerate the cake for at least 2 hours so the layers set and the flavors meld.

Make the Ganache and Finish

Place the chopped chocolate in a heatproof bowl.
Heat the heavy cream in a small saucepan until it just begins to boil. Do not let it boil over.
Pour the hot cream over the chocolate and let it sit for 1 minute.
Stir gently until the ganache is smooth and glossy.
Let the ganache cool for 5 to 10 minutes, until it is slightly thickened but still pourable.
Pour the ganache over the chilled cake, letting it drip down the sides.
Decorate with Kinder chocolates, chocolate curls, or chopped hazelnuts if using.
Chill the cake for another 1 to 2 hours, or overnight, before slicing.

A few practical tips: if your ganache becomes too thick, warm it gently over a double boiler. If the filling feels too soft, chill the bowl for 10 minutes before spreading. Slice the cake with a sharp knife wiped clean between cuts for neat pieces.

Nutritional Information

Serving size: 1 slice (recipe makes 12 slices)
Calories: approximately 480 kcal
Protein: 9 g
Carbohydrates: 38 g
Fat: 34 g
Fiber: 2 g
Sugar: 28 g

Values are estimates and vary based on the specific brands you use.

Preparation Time

Prep time: 40 minutes
Cook time: 10 minutes
Chill time: 4 hours, including two chilling stages
Total time: 4 hours 50 minutes, mostly hands-off

If you are short on time, you can chill the assembled cake for 1 hour and the ganache-topped cake for 1 hour, but the full chill gives cleaner slices and a firmer texture.

Healthier Alternatives

You can lighten this Baked Nutella Sponge Cake with a few smart swaps.

Replace mascarpone with light cream cheese or thick Greek yogurt for fewer calories.
Use a sugar substitute like erythritol or monk fruit in the sponge and filling.
Swap all-purpose flour for a gluten-free flour blend, or use half whole wheat pastry flour for more fiber.
Choose dark chocolate with at least 70% cocoa for the ganache to reduce sugar and add antioxidants.
For a dairy-free version, use coconut cream instead of heavy cream, vegan cream cheese instead of mascarpone, and a dairy-free chocolate hazelnut spread.
For a vegan sponge, replace each egg yolk with one tablespoon of plant milk and use aquafaba for the egg whites, though the texture will be slightly different.

Serving Suggestions for Baked Nutella Sponge Cake

This cake shines on a dessert table, but you can serve it in many ways. Dust with cocoa powder for a simple finish. Add fresh raspberries or strawberries for a bright contrast. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream turns it into a plated dessert.

For drinks, pair it with a strong espresso, a glass of cold milk, or a small serving of hazelnut liqueur. If you are serving children, hot chocolate or a milky tea works beautifully. The cake is rich, so cut smaller slices and let it sit at room temperature for 10 minutes before serving to soften the ganache slightly.

Common Mistakes to Avoid

Overmixing the filling after adding mascarpone can make it grainy and runny. Mix only until smooth.
Folding the egg whites too vigorously deflates the sponge. Use a gentle cut-and-fold motion.
Slicing a warm sponge leads to crumbling. Always let it cool completely before cutting.
Pouring ganache that is too hot can melt the filling. Let it cool until slightly thickened.
Skipping the chill time results in a messy, unstable cake. Patience is key.
Using warm mascarpone or warm cream prevents the filling from setting properly. Keep everything cold.

Storage Tips

Store the finished Baked Nutella Sponge Cake covered in the refrigerator for up to 4 days. The flavors often improve after the first day. To freeze, wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Do not reheat this cake, as the mascarpone filling and ganache are best served chilled or at room temperature. If you prefer a softer ganache, let a slice sit at room temperature for 10 minutes before eating.

Conclusion

This Baked Nutella Sponge Cake is a true celebration of chocolate and hazelnut. The sponge stays light, the filling is luscious, and the ganache brings everything together. It may look like a bakery cake, but the steps are straightforward. I hope you try it for your next gathering or just because you deserve a treat. If you make this recipe, leave a comment below and share how it turned out. Tag your photos on social media so I can see your beautiful creations.

Frequently Asked Questions

Can I use a different pan size? Yes, a 23 cm pan will produce a thinner sponge, so reduce baking time by 1 to 2 minutes. A smaller pan may need a few extra minutes, but watch closely.
Can I make this cake gluten-free? You can replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly more delicate, so handle the layers gently.
What can I use instead of mascarpone? Full-fat cream cheese works well. For a lighter option, use a thick Greek yogurt, but drain it first to remove excess moisture.
How long can the cake sit at room temperature? Because of the mascarpone and cream, do not leave it out for more than 2 hours. Keep it chilled until shortly before serving.
Can I prepare the sponge in advance? Yes, bake the sponge a day ahead, wrap it tightly, and store at room temperature. Assemble the cake the next day.
Is it possible to make a chocolate sponge? Absolutely. Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder for a richer base.
My ganache became too thick. What should I do? Warm it gently in short bursts in the microwave or over a double boiler, stirring until it reaches a pourable consistency. Do not overheat.
Can I freeze the whole assembled cake? Yes, but it is best to freeze before adding the ganache. Freeze the filled cake, then thaw, add ganache, and chill before serving. If already ganached, freeze slices individually.