This incredibly simple hazelnut spread cake is your answer for a quick, delicious dessert with minimal effort. You can whip up this delightful treat using just three ingredients, making it perfect for anyone looking for cake recipes with few ingredients.
Key Ingredients & Substitutions
- Hazelnut Spread: Use your favorite brand. Chocolate-hazelnut spread works best.
- Eggs: Large eggs are ideal.
- All-Purpose Flour: Cake flour can also be used for a slightly finer crumb.
Ingredients
- 1 cup (290g) hazelnut spread
- 2 large eggs
- ½ cup (60g) all-purpose flour
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 8 slices
- Tools Needed: 8-inch round cake pan, mixing bowl, whisk or electric mixer.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8-inch round cake pan to prevent sticking. This ensures your cake releases easily.
2. Combine the Ingredients
In a large mixing bowl, combine the hazelnut spread and eggs. Whisk them together until the mixture is smooth and well combined. You want a uniform batter.
3. Add the Flour
Gently fold in the all-purpose flour until just combined. Be careful not to overmix, as this can make your cake tough. Mix until no streaks of dry flour remain.
4. Bake Your Cake
Pour the batter into your prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be set and springy to the touch.
5. Cool and Serve
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Slice and enjoy your delightful hazelnut spread cake. This is one of those easy cake recipes with few ingredients that will impress!
Variation Ideas
- Chocolate Chips: Fold in a handful of chocolate chips for extra sweetness.
- Nutty Topping: Sprinkle chopped hazelnuts on top before baking for added crunch.
- Powdered Sugar Dusting: Dust with powdered sugar for a simple, elegant finish.
- Vanilla Extract: Add ½ teaspoon of vanilla extract with the eggs for another layer of flavor.
Storage Instructions
Store leftover hazelnut spread cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. To enjoy warm, you can gently reheat individual slices in the microwave for 15-20 seconds.
Frequently Asked Questions
Can I make this cake without flour?
No, the flour is essential for the cake’s structure in this recipe. It helps to bind the ingredients and create a cake-like texture.
What if my hazelnut spread is very thick?
You can gently warm the hazelnut spread in the microwave for 10-15 seconds to make it easier to mix. This will help create a smooth batter for your cake.
Can I use a different size pan?
An 8-inch round pan is recommended. If you use a larger pan, the cake will be thinner and may bake faster. A smaller pan might require longer baking time.
Is this recipe suitable for beginners?
Absolutely! This is one of the easiest cake recipes with few ingredients, perfect for anyone just starting their baking journey.
Can I freeze this cake?
Yes, you can freeze individual slices of the cooled cake in an airtight container for up to 2 months. Thaw at room temperature before serving.
Why did my cake turn out dry?
Overbaking is a common cause of dry cake. Ensure you test with a toothpick and remove the cake from the oven as soon as it comes out clean.