Two Ingredient Flourless Nutella Cake: Easy Nutella Cake Two Ingredients

My Magical Two-Ingredient Cake

Hello, my dear. Come sit. Let me tell you about a little magic. It’s a cake with only two things. Eggs and a jar of Nutella. I know, it sounds impossible. But it’s true.

My grandson showed me this recipe years ago. I didn’t believe him. I thought, “Anna, a cake needs flour!” I was wrong. It bakes up fluffy and rich. It feels like a secret trick. Doesn’t that sound fun to try?

Why The Eggs Must Dance

Here is the big lesson. You must beat those eggs. Beat them for a full ten minutes. Set a timer. Use your mixer’s highest speed.

They will get pale and very fluffy. Like a cloud. This is the only thing making the cake rise. No baking powder, just air. Fun fact: The air you trap in the eggs is what gives the cake its lift! If you rush, the cake will be flat. I learned that the hard way. I still laugh at that sad, dense pancake I made.

The Gentle Fold

Now, warm your Nutella a little. Just twenty seconds. It makes it friendly. Then, you fold. Do not stir hard. Be gentle, like you’re tucking a baby in.

Add the eggs in three parts. Fold slowly until no streaks remain. This keeps all that precious air in the mix. This step matters because patience makes it fluffy. Hurry makes it heavy. What’s the hardest part of baking for you? Is it waiting, or being gentle?

A Cake That Teaches Trust

Bake it. Your kitchen will smell amazing. Like toasted hazelnuts and chocolate. But here is the second big lesson. You must let it cool. Completely.

If you cut it warm, it will fall apart. It needs time to set. Trust the process. I know it’s hard to wait. But a little patience gives you a perfect slice. Do you have a hard time waiting for treats to cool, too?

Your Turn in the Kitchen

This cake is special. It shows that simple can be spectacular. It’s great for new bakers. There’s no fancy stuff to buy. Just two ingredients and care.

It feels like a miracle every time. That matters. Cooking should have little joys. So tell me, what’s your favorite “magic” recipe? The one that seems too simple to be true? I’d love to hear your stories.

Ingredients:

Ingredient	Amount	Notes
Large Eggs	4
Nutella	8.5 ounces (by weight)	Use a digital scale for accuracy

My Magical Two-Ingredient Chocolate Cake

Hello, my dear. Come sit at the table. Let me tell you about this silly, wonderful cake. It only needs two things from your pantry. I know, it sounds like a magic trick. My grandson didn’t believe me either. He watched the whole time, his eyes so wide. The secret is in the air you whip into those eggs. It makes the cake light as a cloud. Doesn’t that sound fun?

This recipe is perfect for a first baking adventure. You don’t need flour or butter. Just eggs and a jar of that chocolate-hazelnut spread everyone loves. The method is simple, but you must be patient. I learned that the hard way once. I tried to rush the eggs. Oh, what a flat little pancake I got! I still laugh at that. So let’s do it right together.

Step 1: First, turn your oven to 350 degrees. Grease your pan very well. Use butter or shortening on every bit. This cake is sticky and loves to cling. (My hard-learned tip: be generous here, or you’ll be serving cake from the pan!).

Step 2: Crack four large eggs into a bowl. Now, beat them. Use a mixer on high. You must beat for a full 8 to 10 minutes. Watch them turn pale yellow and get very fluffy. They should look like a thick, foamy cloud. This is the most important part.

Step 3: Weigh your chocolate spread. A kitchen scale is best for this. Then, warm it in the microwave for about 20 seconds. This makes it soft and easy to mix. Doesn’t that smell amazing? It reminds me of winter mornings.

Step 4: Here is where we are gentle. Put the soft spread in a big bowl. Add only one-third of your fluffy eggs. Fold them together slowly with a spatula. No stirring fast! Fold until you see no white streaks. Then add another third, and fold again. Why do we fold, not stir? Share below!

Step 5: Add the last of the eggs. Scrape every bit of foam into the bowl. Fold one last time until it’s all a smooth, chocolatey brown. Pour this beautiful batter into your greased pan. It will be light and bubbly.

Step 6: Bake for 20 to 25 minutes. A toothpick poked in the middle should come out clean. Let the cake cool completely in the pan. This is the final test of patience. It must be cool to slice nicely. Then, enjoy your magical creation.

Cook Time: 20–25 minutes
Total Time: About 1 hour 30 minutes (with cooling)
Yield: 10 slices
Category: Dessert, Cake

Three Fun Twists to Try

Once you master the basic cake, you can play. Here are some of my favorite little twists. They make it feel new every time. My book club ladies love when I experiment.

Orange Zest Joy: Add the grated zest of one small orange to the batter. It gives a sunny, bright flavor that pairs so well with chocolate.

Berry Surprise Center: Pour half the batter into the pan. Dot with a handful of fresh raspberries. Then cover with the rest of the batter. You get a fruity heart.

Sea Salt Sparkle: After baking, sprinkle the top with just a tiny pinch of flaky sea salt. It makes the chocolate taste even deeper and richer.

Which one would you try first? Comment below!

Serving It Up Sweet

This cake is lovely all on its own. But a little extra touch makes it a celebration. For a simple treat, dust the top with powdered sugar. It looks like a light snow fell on it. A dollop of whipped cream is never wrong. For a fancy touch, add fresh berries on the side. Their tartness is perfect with the sweet cake.

What to drink with it? For a cozy night, a cold glass of milk is the classic choice. It just is. For the grown-ups, a small glass of tawny port wine is wonderful. It sips like a warm, nutty hug. Which would you choose tonight?

Keeping Your Nutella Cake Happy

This cake is best the day you make it. But leftovers are a treat! Let it cool completely first. Then, cover it tightly with plastic wrap. It will keep on the counter for two days. For longer storage, the fridge is your friend. It will stay good there for about five days.

You can also freeze slices for a sweet surprise later. Wrap each piece in plastic, then foil. Pop them in a freezer bag. They will keep for two months. Thaw a slice on the counter when you need a smile. I once forgot a slice in the freezer for weeks. Finding it felt like a little gift from my past self!

Storing food well matters. It saves money and prevents waste. It also means a sweet treat is always ready for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Sometimes cakes don’t behave. Let’s fix that. First, if your cake is dense, the eggs weren’t fluffy enough. You must beat them a full eight to ten minutes. I remember rushing this step once. My cake was flat as a pancake! Be patient for a fluffy cake.

Second, if it sticks to the pan, you didn’t grease it enough. Be very generous with your butter or shortening. This simple step builds cooking confidence. Third, if the cake falls when cooling, it needed more bake time. The toothpick test is your best guide. A clean toothpick means it’s done.

Getting these steps right matters. It makes the flavor and texture perfect. It also makes you feel like a kitchen pro. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this cake gluten-free? A: Yes! With just eggs and Nutella, it has no flour.

Q: Can I make it ahead? A: Absolutely. Bake it a day before you need it. Store it covered at room temperature.

Q: What if I don’t have a scale? A: Use a heaping cup of Nutella. A fun fact: weighing is more accurate for baking.

Q: Can I double the recipe? A: Yes, but bake it in two pans. One large pan won’t bake evenly.

Q: Any optional tips? A: A dusting of powdered sugar makes it pretty. Some berries on the side are lovely. Which tip will you try first?

From My Kitchen to Yours

I hope you love this simple, chocolatey cake. It proves that wonderful things can come from just two ingredients. Making it should feel fun, not fussy. I would love to see your creation.

Share a picture of your slice with a friend. Or show me your proud baking smile. Have you tried this recipe? Tag us on Pinterest! Thank you for spending time in my kitchen today.

Happy cooking!
—Anna Whitmore.