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Three slices of Nutella Coffee Cake on a wooden board next to two spoons with Nutella.

Nutella Coffee Cake

A recipe for Nutella Coffee Cake! This coffee cake has a crumbly chocolate cinnamon streusel topping and creamy Nutella center perfect for pairing with coffee or tea.
Course Breakfast
Cuisine N/A
Keyword breakfast, cake, chocolate, coffee cake, dessert, nutella
Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings 1 Coffee Cake



  • 3/4 cup (94 grams) all-purpose flour
  • 2/3 cup (130 grams) light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons (70 grams) unsalted butter softened at room temperature
  • 2 tablespoons (12 grams) unsweetened cocoa powder
  • 1/2 cup (50 grams) rolled oats


  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (113 grams) unsalted butter softened at room temperature
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup (230 grams) plain whole milk yogurt divided
  • 1 cup (300 grams) chocolate hazelnut spread Nutella


To make the topping:

  • In a medium bowl, combine the flour, sugar, cinnamon, and salt.
  • Cut in the butter using your fingers or a dough blender to create a crumbly, coarse texture.
  • Mix in the cocoa powder and oats, then refrigerate until needed.

To make the Nutella Coffee Cake:

  • Place rack in center of oven and preheat to 350˚F (180˚C). Line an 8x8 inch (20x20 centimeter) or 9x9 inch (23x23 centimeter) baking dish with parchment paper or grease and dust well with flour.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, then the vanilla bean paste or vanilla extract.
  • Mix in 1/3rd of the flour mixture, just until incorporated.
  • Mix in 1/2 cup of the yogurt.
  • Add another 1/3rd of the flour, remaining 1/2 cup of yogurt, then remaining flour mixture just until combined with no streaks of flour remaining.
  • Transfer half of the batter into the prepared baking dish.
  • Evenly top with the chocolate hazelnut spread. If needed, microwave the chocolate hazelnut spread for about 20 seconds makes it easier to spread.
  • Top with dollops of the remaining batter and use a knife or toothpick to lightly swirl.
  • Cover thoroughly with the prepared, cold topping.
  • Place the dish on a baking sheet and transfer to the preheated oven. Bake until puffed and a knife inserted in center comes out clean, 1 hour to 1 hour 15 minutes depending on the size of your pan.
  • Allow to cool for 10 minutes before slicing and serving.