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Cooking + Entertaining

Cream and Nutella cake: the scenographic and delicious recipe for the moretta cake

Cream and Nutella cake: the scenographic and delicious recipe for the moretta cake

There cream and nutella cakeoh Moretta Cakeit’s a sweet soft and delicious, the even more irresistible version of the Nutella cake: in this case, the base of the cake, soft and aromatic without the need for syrup, is enriched with a filling of whipped cream, also used for exterior decoration. The result is a delicacy that, as always with Nutella desserts, makes young and old fall in love from the first bite. Alternatively, you can fill it with a double layer of Nutella and whipped cream, to make it truly irresistible.

Quick and easy to prepare, but at the same time spectacular, the cream and Nutella cake is ideal for evenings e birthdays but also simply to taste for snack or how dessert at end of meal after lunch or dinner with friends.

Discover all the steps to prepare it immediately, and remember to let it rest for a few hours in the refrigerator before serving it: cold is even better. If you liked this recipe, also try a great classic like Nutella pancakes or an equally delicious Nutella pie.


For the base

Whole milk at room temperature

Medium eggs at room temperature

For filling and decoration

How to make Nutella Cream Cake

To prepare the cream and Nutella cake, start by breaking the eggs, which must be at room temperature, into a bowl, then add the caster sugar and beat with an electric mixer until the mixture is fluffy and fluffy. 1.

At this point, add the Nutella 2 and mix it with a spatula with movements from bottom to top so as not to disassemble the mixture.

Now pour in the milk at room temperature 3 and also mix the sifted flour and baking powder.

Mix again until the ingredients are fully combined, then transfer the batter to a 22 cm diameter cake tin, lined with parchment paper 4. Bake in a static oven at 180°C for about 40-45 minutes, doing the toothpick test before removing the cake from the oven. Then let it cool completely.

Meanwhile, whip the liquid fresh cream with the icing sugar 5. To speed up this step, use cold cream from the fridge, and, if you can, also put the bowl and the beaters to cool.

Once the cake has cooled, divide it in half using a smooth-bladed knife. 6obtain two discs of the same thickness.

Fill the lower disc with 2/3 of the whipped cream, using a spatula (7), then cover with the second disc.

Then collect the rest of whipped cream in a pocket bag and decorate the surface of the cake, finally complete with icing sugar 8.

Your cream and Nutella cake is ready 9: keep it refrigerated until ready to serve, it tastes best cold.


To make the cake even more delicious, you can add drops of cream to the cream dark chocolate. If you want a more authentic result, however, you can make the base with homemade Nutella.

Here too decoration it can vary according to your tastes: simple whipped cream and icing sugar, as in our case, or chocolate flakes, chopped dried fruit – hazelnuts are perfect – or whatever you prefer.


The cream and Nutella cake can be stored in the refrigerator maximum 2-3 daysinside a special airtight container.

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