You know that jar of Nutella tucked in the back of your pantry? It’s the swiss army knife of sweet spreads—and these 24 Nutella baking ideas turn it into show-stopping desserts, quick snacks, and breakfast treats you’ll actually make again.
This list mixes tiny-time recipes (think 2- or 3-ingredient wins) with comfort bakes—pull-apart star bread, molten lava cakes, and puff-pastry magic. You’ll find pantry-friendly sweets, seasonal swirls like pumpkin-Nutella quick bread, and a few chilled treats for warm days. Each recipe includes exact measurements, oven temperatures, and simple troubleshooting so your results are reliably fudgy, glossy, or flaky.
I usually whip fillings in my KitchenAid stand mixer for creams, and I rely on parchment paper to keep these bakes clean and easy to lift. Ready to turn that jar of Nutella into dessert after dessert? Let’s get baking.
1. Nutella Baking Ideas: 2-Ingredient Nutella Brownies
These ultra-simple brownies use only Nutella and eggs for a fudgy, fast fix—no flour, no fuss. They’re rich, glossy on top, and perfect when you crave chocolate immediately. Kids and busy bakers love them; they taste like a dense chocolate custard with an eggy lift.
Ingredients
- 1 1/4 cups (375 g) Nutella
- 2 large eggs, room temperature
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: flaky sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang.
- In a bowl, whisk eggs, salt, and vanilla until combined.
- Warm Nutella 15–20 seconds in microwave until slightly loosened. Fold into egg mixture until smooth.
- Pour batter into prepared pan and smooth with a spatula.
- Bake 18–20 minutes until top is set and a toothpick shows moist crumbs (not wet batter).
- Cool completely in pan, then chill 30 minutes for cleaner slices before cutting.
How to Serve It
- Dust with powdered sugar or sprinkle flaky salt. Serve with a dollop of whipped cream or fresh berries.
- Store in an airtight container in the fridge for up to 5 days; warm slightly before serving.
- Make ahead: these hold well chilled and slice neater after refrigeration.
2. Nutella Baking Ideas: 3-Ingredient Nutella Brownies (flour version)
This pantry-friendly riff adds flour for chew and a crinkly top—still super-simple but more brownie-like in texture. It’s a great step up when you want fudgy but sliceable squares.
Ingredients
- 1 cup (300 g) Nutella
- 2 large eggs, room temperature
- 1/2 cup (65 g) all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: 1/4 cup chopped hazelnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
- Whisk eggs and vanilla until slightly frothy.
- Warm Nutella until pourable and fold into eggs.
- Sift in flour and salt; fold just until combined. Stir in nuts or chips.
- Pour into pan and bake 18–22 minutes until toothpick shows moist crumbs.
- Cool 15 minutes in pan, then transfer to rack to finish cooling.
How to Serve It
- Cut squares and serve warm with ice cream or cool, pack in glass meal prep containers for gifts.
- Freeze individually wrapped for up to 2 months.
3. Nutella Lava Cake
These individual cakes sport a molten Nutella center and a tender cake exterior—dramatic but surprisingly easy. Wrapping ramekins in parchment helps prevent overflow and yields tidy servings.
Ingredients
- 3/4 cup (225 g) Nutella
- 2 large eggs
- 2 tbsp all-purpose flour
- 1 tbsp butter, melted
- 1 tbsp sugar
- Pinch salt
- Optional: cocoa powder for dusting
Instructions
- Preheat oven to 425°F (220°C). Butter and lightly flour four 6-oz ramekins; line bottoms with parchment if desired.
- In a bowl, whisk eggs and sugar until pale (about 2 minutes).
- Warm Nutella and butter together until glossy; whisk into egg mixture.
- Fold in flour and salt until smooth.
- Divide batter among ramekins. Place ramekins on a baking sheet.
- Bake 10–12 minutes until edges are set but centers jiggle.
- Let rest 1 minute, invert onto plates, or serve straight from ramekin.
How to Serve It
- Dust with powdered sugar and add berries or vanilla ice cream.
- Store ramekins in fridge for up to 2 days; rewarm 5–8 minutes at 350°F to revive the center.
- Use a set of heatproof ramekins for even baking.
4. Easy Nutella Cookies (3-Ingredient)
These soft, chewy cookies use just Nutella, an egg, and flour—ready in about 20 minutes. They’re chewy, chocolatey, and perfect for an afternoon pick-me-up.
Ingredients
- 1 cup (300 g) Nutella
- 1 large egg
- 1/2 cup (65 g) all-purpose flour
- 1/2 tsp baking powder
- Optional: pinch of salt, coarse sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment.
- Stir egg into Nutella until smooth.
- Mix in flour and baking powder; chill 10 minutes if batter is too soft.
- Scoop tablespoons onto sheet, leaving space to spread.
- Bake 8–10 minutes until edges are just set.
- Cool on sheet 5 minutes then transfer to rack.
How to Serve It
- Press a hazelnut or sprinkle sugar on top before baking for texture.
- Stack on a cake stand for a party display.
- Store in airtight container at room temp for 3 days.
5. Nutella Truffles (No-Bake Oreo Base)
These no-bake truffles mix crushed Oreos with Nutella, dipped in chocolate—fancy-looking gifts with minimal effort. The texture is creamy and slightly crunchy from the cookie base.
Ingredients
- 24 Oreos, finely crushed
- 3/4 cup (225 g) Nutella
- 8 oz (225 g) dark chocolate, chopped
- 1 tbsp coconut oil (optional, for shine)
- Optional coatings: chopped hazelnuts, cocoa powder, sprinkles
Instructions
- Pulse Oreos in a food processor until fine crumbs.
- Combine crumbs and Nutella until a dough forms. Chill 20 minutes.
- Roll into 1-inch balls and chill on a baking sheet.
- Melt chocolate with coconut oil in a double boiler or microwave, stirring until smooth.
- Dip chilled balls into chocolate, tap off excess, and place on parchment. Sprinkle coatings if desired.
- Chill until set, about 30 minutes.
How to Serve It
- Arrange in mini cupcake liners for gifting and store in the fridge in an airtight container.
- Bring to room temp 10 minutes before serving for softer centers.
6. No-Pain Au Chocolat (Puff Pastry Nutella Pain au Chocolat)
Skip laminated dough—store-bought puff pastry creates bakery-style pains au chocolat in minutes. They’re flaky, buttery, and perfect for breakfast or brunch.
Ingredients
- 1 sheet puff pastry, thawed (approx. 8 oz)
- 1/2 cup (150 g) Nutella
- 1 egg, beaten (for egg wash)
- 1 tbsp water
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll puff pastry to smooth seams and cut into 6 rectangles.
- Spread 1–2 tbsp Nutella down the center of each rectangle.
- Fold pastry over filling, seal edges, and brush with egg wash (egg + water).
- Bake 15–18 minutes until puffed and golden brown.
- Cool 5 minutes before serving.
How to Serve It
- Dust with powdered sugar and serve warm with coffee.
- Reheat in 350°F oven for 5–7 minutes to refresh.
- Store in a bakeware container for transport.
7. Nutella Puff Pastry Twists
Crispy, buttery twists that show off streaks of Nutella—easy to make and impressive to serve. They’re crunchy on the outside, tender inside, and great for dunking.
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup (150 g) Nutella
- 1 egg, beaten
- Optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Roll puff pastry lightly and spread Nutella evenly. Fold over to seal.
- Cut into 1-inch strips and twist each strip several times.
- Place on sheet, brush with egg, sprinkle sugar.
- Bake 12–15 minutes until puffed and golden; rotate tray halfway.
- Cool on a wire rack.
How to Serve It
- Serve in a mason jar or on a platter with espresso.
- Keep in a paper bag (not airtight) to retain crispness for up to 24 hours.
- Make ahead and freeze uncooked twists on a tray; bake from frozen, adding 2–4 minutes.
8. Nutella Puff Pastry Roll (Breakfast Swirls)
These swirled rolls slice like cinnamon rolls but faster—great for brunch guests or quick weekend breakfasts. Warm Nutella creates glossy streaks in every bite.
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup (150 g) Nutella, warmed
- 1 egg, beaten for wash
- 1 tbsp sugar for sprinkling
- Optional: chopped hazelnuts
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet.
- Roll pastry to a rectangle, spread warmed Nutella, roll tightly into a log.
- Slice into 8 rounds and place cut-side up on sheet.
- Brush with egg wash and sprinkle sugar and nuts.
- Bake 12–15 minutes until puffed and golden.
- Cool slightly before serving.
How to Serve It
- Warm individual rolls in the microwave 10–12 seconds and drizzle extra Nutella.
- Store in an airtight container for 2 days or freeze slices before baking.
9. Nutella Star Bread (Pull-Apart)
This viral pull-apart bread looks dramatic but is beginner-friendly. Layers of yeast dough and Nutella create a beautiful marbled interior that’s soft and slightly sweet.
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup (120 ml) warm milk (98°F/37°C)
- 1/4 cup (50 g) sugar
- 1/4 cup (56 g) softened unsalted butter
- 1 large egg
- 1/2 tsp salt
- 3/4 cup (225 g) Nutella, warmed
- 1 egg + 1 tbsp water for egg wash
Instructions
- In a bowl, combine warm milk, yeast, and 1 tsp sugar; let sit 5–10 minutes until foamy.
- In a mixing bowl, combine flour, remaining sugar, salt, butter, and egg. Add yeast mixture and knead 6–8 minutes until smooth (use a stand mixer if you like).
- Place dough in oiled bowl, cover, and proof in a warm spot until doubled (about 1–1.5 hours).
- Divide dough into 3 balls; roll each into a circle. Spread Nutella on two circles, stack, then top with third circle.
- Cut into 16 even strips from edge to center, twist pairs to form star points and pinch center to seal.
- Proof 30 minutes, brush with egg wash, and bake at 350°F (175°C) for 20–25 minutes until golden and hollow-sounding.
- Cool slightly before pulling apart.
How to Serve It
- Serve warm, pulling sections apart for sharing. Add a dusting of powdered sugar.
- Keep in an airtight container for 2 days or freeze slices.
10. Nutella Babka
Babka’s twisted marbling gives dramatic slices filled with stretchy Nutella ribbons. It’s a weekend project that rewards you with tender crumb and chocolate pockets.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup (120 ml) warm milk
- 2 large eggs
- 1/4 cup (56 g) softened butter
- 1/2 tsp salt
- 1 cup (300 g) Nutella
- 1 tbsp butter, melted (for brushing)
Instructions
- Bloom yeast in warm milk with 1 tsp sugar for 5–10 minutes.
- Mix flour, sugar, and salt; add eggs, butter, and yeast mixture. Knead until smooth; proof until doubled (~1–1.5 hours).
- Roll dough into rectangle, spread Nutella evenly, leaving a 1/2-inch border.
- Roll tightly into a log, slice lengthwise, and twist the halves to expose layers.
- Place into a greased loaf pan, proof 30–45 minutes.
- Bake at 350°F (175°C) for 30–35 minutes until golden and hollow-sounding; brush with melted butter.
- Cool fully before slicing for clean marbling.
How to Serve It
- Serve slightly warm with coffee. Store in a cake carrier or airtight container for up to 3 days.
- Freeze slices for quick breakfasts.
11. Nutella Cream Puffs (Profiteroles)
Light choux shells filled with a silky Nutella cream make classic cream puffs modern and addictive. The contrast of airy shell and creamy filling is irresistible.
Ingredients
- 1/2 cup (120 ml) water
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (95 g) all-purpose flour
- 3 large eggs
- 1 cup (240 ml) heavy cream
- 1/2 cup (150 g) Nutella
- 2 tbsp powdered sugar
- Pinch salt
- 8 oz (225 g) dark chocolate for drizzle
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment.
- Bring water and butter to a boil, remove from heat, stir in flour until a dough forms and pulls away from sides.
- Cool 5 minutes, then beat in eggs one at a time until glossy and pipeable (use piping bags).
- Pipe 1.5-inch mounds, bake 10 minutes at 425°F, then reduce to 350°F (175°C) and bake 15–20 minutes until golden and hollow.
- Cool completely. Whip cream with powdered sugar to soft peaks, fold in Nutella until smooth.
- Slice puffs and fill with Nutella cream using a piping bag. Drizzle melted chocolate over top.
How to Serve It
- Serve immediately with espresso. Store filled puffs in fridge up to 1 day in airtight containers.
- Make shells ahead and freeze unfilled; fill after thawing.
12. Nutella Pizza (Dessert Pizza)
This dessert pizza uses a thin crust smeared with Nutella and finished with fruit—the ultimate customizable treat for gatherings or date nights.
Ingredients
- 1 lb (450 g) pizza dough, store-bought or homemade
- 1 cup (300 g) Nutella
- 1 cup sliced strawberries
- 1/4 cup toasted hazelnuts, chopped
- Optional: powdered sugar, mint leaves
Instructions
- Preheat oven to 475°F (245°C) and preheat a pizza stone or baking sheet.
- Stretch dough into a 12-inch circle; dock lightly with a fork.
- Par-bake crust 6–8 minutes until just set.
- Remove, spread warm Nutella over hot crust so it melts slightly.
- Top with strawberries and hazelnuts. Return 2–3 minutes if you want a warm topping (watch closely).
- Slice and serve.
How to Serve It
- Add a scoop of vanilla ice cream on each slice. Store leftovers in fridge (Nutella melts less when warm), or keep crust crisp in a cake box.
13. Pumpkin-Nutella Swirl Quick Bread
This seasonal quick bread mixes pumpkin spice with Nutella swirls for a breakfast-to-dessert loaf. The Nutella pockets add chocolate-hazelnut richness between pumpkin ribbons.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 large eggs
- 1 cup (240 ml) pumpkin puree
- 1/2 cup (120 ml) vegetable oil
- 3/4 cup (225 g) Nutella, warmed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
- Whisk dry ingredients in a bowl.
- In another bowl, whisk eggs, pumpkin, and oil.
- Fold wet into dry until just combined.
- Pour half batter into pan, ripple spoonfuls of Nutella, top with remaining batter and more Nutella; swirl with a knife.
- Bake 50–60 minutes until a toothpick comes out clean or with moist crumbs.
- Cool 15 minutes in pan, then finish on a rack.
How to Serve It
- Serve sliced with butter or mascarpone. Store wrapped at room temp 2 days or freeze slices.
- Use a loaf pan for even baking.
14. Chocolate Hazelnut Thumbprint Cookies
Classic thumbprints get a Nutella makeover—short, tender cookie dough with glossy Nutella centers and optional chopped-hazelnut rims.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 2/3 cup (135 g) sugar
- 1 large egg yolk
- 2 cups (250 g) all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3/4 cup (225 g) Nutella
- 1/4 cup chopped toasted hazelnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Cream butter and sugar until pale using a mixer or spoon.
- Beat in egg yolk and vanilla.
- Add flour and salt; mix to a soft dough. Chill 20 minutes if too soft.
- Roll dough into 1-inch balls, place on sheet, and press centers with your thumb to make wells.
- Fill wells with 1/2 tsp Nutella. Bake 12–14 minutes until edges are light golden.
- Cool on rack and roll outer edge in chopped hazelnuts if using.
How to Serve It
- Package in a cookie tin for gifting.
- Store at room temperature in an airtight container for up to 5 days.
15. Nutella-Stuffed Chocolate Molds (Homemade Chocolates)
Make filled chocolates by piping Nutella into tempered chocolate shells and sealing—elegant gifts and a way to control sweetness.
Ingredients
- 12 oz (340 g) bittersweet chocolate, chopped
- 1/2 cup (150 g) Nutella
- 1 tsp coconut oil (optional)
- Silicone or polycarbonate chocolate molds
Instructions
- Melt 2/3 of chocolate in microwave, stir in remaining to temper (or use tempering temp guide).
- Coat molds with a thin layer of chocolate, invert to drain, and chill until set.
- Pipe a small dollop of Nutella into each shell, leaving space for lid.
- Seal with melted chocolate, tap to remove air bubbles, and chill until set.
- Pop chocolates from molds and store cool.
How to Serve It
- Present in a chocolate box or gift bag. Keep in a cool, dry place up to 2 weeks.
16. Nutella Popsicles (Icypoles)
A frozen twist on Nutella—rich custard popsicles swirled with Nutella make a creamy summer treat without much fuss.
Ingredients
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/3 cup (67 g) sugar
- 1 tsp vanilla extract
- 1/2 cup (150 g) Nutella, warmed
- Popsicle molds and sticks
Instructions
- Whisk milk, cream, sugar, and vanilla until sugar dissolves.
- Pour about half into molds, add spoonfuls of warmed Nutella, swirl gently with a skewer.
- Top with remaining mixture and more Nutella swirls.
- Insert sticks and freeze at least 6 hours until solid.
- To unmold, run molds under warm water for a few seconds.
How to Serve It
- Serve immediately or store popsicles in a freezer-safe container.
- Add chopped hazelnuts in the middle layer for crunch.
17. Nutella-Stuffed Muffins
Soft muffins with a hidden Nutella center—like a chocolate lava in muffin form. A crowd-pleaser for brunch or packed lunches.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup (180 ml) milk
- 1/3 cup (80 ml) vegetable oil
- 1 tsp vanilla extract
- 3/4 cup (225 g) Nutella, chilled in a piping bag
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
- Whisk dry ingredients together.
- Whisk eggs, milk, oil, and vanilla; combine with dry ingredients until just mixed.
- Fill each liner halfway, pipe 1 tbsp chilled Nutella into center, then top with batter.
- Bake 18–20 minutes until golden and a toothpick shows moist crumbs.
- Cool in pan 10 minutes before transferring to a rack.
How to Serve It
- Warm briefly before serving so Nutella softens. Store in an airtight container or freeze individually wrapped.
18. Nutella-Filled Crepes
Silky crepes spread with Nutella are a classic—thin, slightly chewy crepes paired with warm Nutella and fruit feel indulgent but light.
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) milk
- 2 tbsp melted butter
- Pinch salt
- 3/4 cup (225 g) Nutella
- Optional: bananas, berries, powdered sugar
Instructions
- Whisk flour and eggs, gradually add milk and melted butter to form a thin batter; let rest 30 minutes.
- Heat a non-stick skillet or cast iron skillet over medium and brush with butter.
- Pour 1/4 cup batter, swirl to coat, cook 1–2 minutes until edges lift, flip and cook 30 seconds.
- Spread Nutella on warm crepe, add fruit, fold or roll.
- Repeat and serve warm.
How to Serve It
- Stack on a plate and dust with powdered sugar. Keep filled crepes in the fridge for up to 24 hours in an airtight container.
19. Nutella Swirl Cheesecake Bars
Creamy cheesecake gets streaked with Nutella for rich flavor—bars are easier than a full cheesecake and slice neatly for parties.
Ingredients
- 1 1/2 cups (150 g) graham cracker crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 16 oz (450 g) cream cheese, room temp
- 2/3 cup (135 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (150 g) Nutella, warmed and slightly thinned
Instructions
- Preheat oven to 325°F (160°C). Line a 9×9-inch pan with parchment.
- Mix crust crumbs and butter, press into pan, bake 8 minutes.
- Beat cream cheese and sugar until smooth, add eggs one at a time and vanilla.
- Pour filling over crust, drop spoonfuls of Nutella on top, swirl with a knife.
- Bake 25–30 minutes until edges set and center slightly wobbly.
- Cool, then chill 3+ hours before slicing.
How to Serve It
- Serve chilled with whipped cream. Store in fridge up to 4 days in a covered container.
20. Nutella-Stuffed French Toast Roll-Ups
Bread rolled around Nutella, dipped in custard, and pan-fried creates crisp edges and molten centers—perfect for weekend breakfast.
Ingredients
- 8 slices sandwich bread, crusts trimmed
- 1 cup (300 g) Nutella
- 3 large eggs
- 1/2 cup (120 ml) milk
- 1 tsp vanilla extract
- Butter for frying
- Optional: powdered sugar, syrup
Instructions
- Flatten bread with a rolling pin. Spread Nutella on each slice and roll tightly.
- Whisk eggs, milk, and vanilla in a shallow dish.
- Heat skillet over medium and melt a knob of butter.
- Dip each roll in custard to coat, then fry seam-side down until golden, rolling to brown evenly.
- Drain on paper towels and dust with powdered sugar.
How to Serve It
- Serve with maple syrup or fresh berries. Keep warm in a low oven (200°F) for up to 30 minutes; store leftovers in fridge and reheat in a skillet.
21. Nutella Brownie Trifle
Layer fudgy brownies, whipped cream, and Nutella for an elegant-but-easy trifle that scales for parties.
Ingredients
- 2 cups brownie cubes (from baked brownies)
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 cup (150 g) Nutella, warmed
- 1 cup berries
- Optional: chopped hazelnuts
Instructions
- Whip cream and powdered sugar to medium peaks.
- Layer brownie cubes, whipped cream, a drizzle of Nutella, and berries in a trifle bowl or individual glasses.
- Repeat layers, ending with whipped cream and a Nutella swirl.
- Chill 1 hour before serving to let flavors meld.
How to Serve It
- Serve chilled in individual glasses. Store covered in fridge up to 24 hours.
22. Nutella Banana Bread Pockets
Handheld banana bread with a Nutella pocket—great for on-the-go breakfasts or lunchbox treats.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (100 g) sugar
- 1/2 cup (115 g) softened butter
- 2 large eggs
- 1 cup mashed ripe bananas (about 2–3)
- 3/4 cup (225 g) Nutella
- Optional: 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease a mini loaf pan.
- Cream butter and sugar, add eggs, then bananas.
- Fold in dry ingredients and nuts until just combined.
- Spoon half batter into cups, add 1 tsp Nutella, top with remaining batter.
- Bake 18–22 minutes for muffins (30–35 for mini loaves) until a toothpick comes out clean.
- Cool before slicing.
How to Serve It
- Wrap individual pockets for lunches, store in freezer for up to 2 months. Reheat wrapped in microwave for 20–30 seconds.
23. Nutella Streusel Coffee Cake
A tender coffee cake with a Nutella ribbon and crumb topping—perfect with a morning cup of coffee or afternoon tea.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup (160 ml) milk
- 1/2 cup (115 g) softened butter
- 2 large eggs
- 1/2 cup (150 g) Nutella, warmed
- Streusel: 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup butter, pinch salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch square pan.
- Prepare streusel: mix flour, brown sugar, and butter until crumbly.
- Cream butter and sugar, add eggs, then alternate flour and milk into batter.
- Pour half batter into pan, dollop Nutella and swirl, top with remaining batter and streusel.
- Bake 35–40 minutes until a toothpick comes out clean.
- Cool before slicing.
How to Serve It
- Serve slightly warm with coffee. Store in an airtight container for up to 3 days.
24. Nutella “Pasta” with Strawberry Sauce (A Fun Dessert Plate)
This playful dessert turns Nutella into noodles using agar-agar—served with a tart strawberry sauce for contrast. It’s a fun, surprising plated dessert for dinner parties.
Ingredients
- 3/4 cup (225 g) Nutella
- 1 cup (240 ml) milk
- 1 tsp agar-agar powder
- 1 cup strawberries, hulled
- 2 tbsp sugar
- 1 tbsp lemon juice
- Optional: mint for garnish
Instructions
- For the "pasta," warm milk and whisk in agar-agar until dissolved, bring to a gentle boil for 2 minutes.
- Stir in Nutella until smooth. Pour into a shallow pan and chill until set (about 1 hour).
- Once set, use a fork or scraper to create thin strands resembling noodles.
- Make strawberry sauce: simmer strawberries, sugar, and lemon until broken down; blitz and strain for a smooth sauce.
- Plate Nutella strands with a pool of strawberry sauce and mint.
How to Serve It
- Serve chilled or at cool room temperature. This dessert is best eaten soon after plating; store leftovers covered in fridge 1-2 days.
You made it to the end—24 ways to turn a jar of Nutella into crowd-pleasing treats, quick sweets, and showy desserts. These Nutella baking ideas include tiny three-ingredient wins, puff pastry hacks, and more involved bakes like babka and cream puffs so you can pick recipes that match your time and skill.
Pin your favorites to try later and tell me which recipe you’ll make first—are you team lava cake, pull-apart star bread, or quick 2-ingredient brownies? Share with friends or bring a tray to a gathering; everything keeps better in a silicone baking mat set for easy cleanup and crisp bottoms. Happy baking, and don’t forget to save this list of Nutella baking ideas for your next chocolate craving.