With a busy month of entertaining ahead, I was looking for a show-stopping dessert. That’s when I decided to put a spin on the classic Tres Leches cake with this delightful Nutella Milk Cake. While I’m not typically a fan of traditional Tres Leches, the rich Nutella infusion in both the soaking syrup and the whipped cream elevated this dessert to a whole new level. The result? An absolute hit at a recent barbecue! The guests raved about its unique flavor and surprisingly light and airy texture.
This Nutella Milk Cake is a delightful twist on the classic Tres Leches cake. Forget heavy desserts; this creation is a lovely blend of textures and flavors, with a moist chocolate sponge infused with a rich yet surprisingly light chocolate milk mixture. Unlike traditional Tres Leches cakes, which are often soaked in a blend of condensed milk, evaporated milk, and cream, this recipe replaces the condensed milk with Nutella, creating a decadent chocolate hazelnut flavor explosion. The cake is then topped with a cloud-like chocolate hazelnut whipped cream (yum!), making it a truly irresistible treat for any chocolate lover.
Tips for making this cake – While Nutella is the classic choice, you can experiment with other chocolate hazelnut spreads or even try a different chocolate spread like a caramel or coffee flavor. When making desserts that call for milk, try to use whole milk, it is recommended for the best flavor. Soaking times can vary depending on the size of the cake and if you’re in a rush, generally, anything between 10-30 minutes is a good range.
This recipe is perfect for special occasions or a simple weeknight dessert. It’s easier to make than it looks and guaranteed to impress your guests with its unique flavor and elegant presentation. This cake is perfect for making ahead. You can prepare it a day or two in advance and store it covered in the refrigerator.
Nutella Milk Cake
This light and airy dessert features a moist chocolate sponge cake infused with a rich and velvety Nutella milk mixture, and topped with Nutella whipped cream.
Prepare the Oven and Pan: Preheat oven to 170°C. Butter only the bottom of a 9×13 inch baking pan.
Bloom the Cocoa: In a bowl, whisk together hot coffee and cocoa powder until smooth. Let stand for 5 minutes. Stir in the 60 ml of whole milk.
Combine Dry Ingredients: In a small bowl, whisk together flour and baking powder.
Beat Eggs and Sugar: In a large bowl, beat eggs, sugar, vanilla, and salt with an electric mixer on high speed until light and fluffy (about 5-6 minutes).
Combine Wet and Dry Ingredients: Reduce mixer speed to low. Gradually add half the flour mixture, then the coffee mixture, and finally the remaining flour mixture. Mix until just combined, scraping down the sides of the bowl as needed.
Bake the Cake: Pour batter into the prepared pan and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 1 hour.
Soak the Cake: While the cake cools, whisk together whole milk and Nutella in a medium bowl. Add whipping cream and evaporated milk. Poke holes all over the cooled cake and slowly pour the milk mixture over it. Allow to soak for 10-30 minutes. Cover and refrigerate for at least 6 hours.
Make the Whipped Cream: In a chilled bowl, beat the whipping cream, icing sugar, vanilla, and salt with an electric mixer until soft peaks form.
In a separate bowl, combine 1 cup whipped cream with Nutella and mix until smooth.
Gradually add the Nutella-whipped cream to the remaining whipped cream, beating on low speed until well combined.
Assemble and Serve: Spread the whipped cream over the cooled cake. Top with sprinkles and chill for at least 30 minutes. Serve cold. Store any leftovers covered in the refrigerator for up to three days.