A tender crumb and melted Nutella give this Nutella Yogurt Cake a chocolatey finish that keeps each bite rich and satisfying.
I’m sharing a classic Italian favourite, Yogurt and Nutella Ciambellone. The word ciambellone means “big doughnut” and its shape suits the name perfectly. This ring-shaped cake is something many Italian families enjoy for breakfast.
It has a soft, tender crumb and feels a little lighter than other cakes because there is no butter in the batter. You can make it plain, but I like adding Nutella, so there is a creamy centre running through the cake. The best way to keep the Nutella in the middle and the batter clean is to freeze spoonfuls before baking. It may sound unusual, but it works once you slice into it.
My kids love dipping their slices in milk, which makes the crumb even softer. I prefer mine on its own. Either way, this ciambellone always turns out well and is very simple to prepare.
If you are not an experienced baker or if baking feels intimidating, give this cake a try, and you may be pleasantly surprised by how easy it is.
Why We Love this Yogurt and Nutella Ciambellone
- Kid-approved flavour makes it a reliable choice for school snacks, picnics, or casual family gatherings.
- Soft crumb stays tender for days because the yoghurt keeps the cake naturally moist.
- Creamy Nutella centre adds a smooth, rich contrast that feels special in every slice.
Key Ingredients for Nutella Yogurt Cake
Greek Yoghurt
Gives the cake a tender, gently tangy crumb that stays soft for days. Full-fat yoghurt works best because it brings richer flavour and better structure than reduced-fat versions.
Nutella
Creates the creamy centre that contrasts with the lighter batter. Freezing the spoonfuls keeps the swirl neat, and a fresh jar spreads more smoothly and melts evenly during baking.
Self-Raising Flour
Provides steady lift and a light texture without extra steps. Choose a fresh bag so the raising agents are active, which helps the cake rise evenly and prevents dense patches.
Find the complete list with measurements in the recipe card below.
How to Make Nutella Yogurt Cake
Step 1: Put 8–10 tablespoons of Nutella on a tray lined with baking paper and freeze until firm. This keeps the Nutella from blending into the batter while baking and gives a neater result.
Step 2: Grease and flour a 1 litre – 4 cup ciambella tin and set it aside.
Step 3: Place all the ingredients, except the Nutella, into the bowl of an electric mixer and beat until smooth.
Step 4: Pour ⅔ of the batter into the prepared tin. Add the frozen Nutella, then cover with the remaining batter.
Step 5: Bake in a preheated oven at 180°C – 355°F for 40 to 60 minutes or until a skewer inserted into the centre comes out clean.
Step 6: Let the cake cool completely, then unmould it and dust it with icing sugar.
Frequently Asked Questions
Yes, plain yoghurt works, although Greek yoghurt gives a richer texture and a slightly tangier flavour, which suits this style of cake well.
A ring or bundt pan helps the cake bake evenly around the Nutella centre, but a round or loaf pan also works with small timing adjustments.
Yes, a mild olive oil or another neutral oil keeps the crumb soft, and this type of batter handles oil-based swaps without affecting the structure.
Yes, slice and wrap portions tightly before freezing to preserve moisture, and thaw at room temperature until soft before serving.
Yes, thick spreads like pistachio cream, hazelnut cream, or firm jam can be used as long as you freeze spoonfuls first so the filling stays in place and does not sink.
Extra Help from the Kitchen
Check Flour Freshness – Using fresh self-raising flour prevents uneven rise and reduces the chance of batter overflowing if the leavening behaves unpredictably.
Level the Flour in the Cup – Levelled flour avoids a dense batter that may bake unevenly and crack from excess weight.
Space the Frozen Nutella Evenly – Spacing prevents heavy pockets that can cause the centre to sink as the cake bakes.
Rotate the Tin Midway – Turning the tin halfway helps prevent one side from overbrowning, reducing the risk of scorched edges.
Rest the Cake Before Unmoulding – Letting the cake settle before removing it from the tin prevents structural tearing and keeps hands safe from hot metal.
Variations and Twists
Chocolate-Chunk and Nutella Yogurt Cake – Fold chopped dark chocolate into the batter before adding the frozen Nutella to add extra richness without changing your method.
Citrus-Yogurt and Nutella Ciambellone – Add finely grated orange zest to the batter for a light citrus aroma that balances the sweetness of the Nutella centre.
Olive Oil-Based Ciambellone – Replace vegetable oil with mild olive oil to give the cake a Mediterranean note while keeping the crumb soft.
Yoghurt and Ricotta Chocolate Cake – Swap half of the Greek yoghurt for smooth ricotta to create a slightly denser crumb with a richer dairy flavour.
Cocoa-Swirled Nutella Yogurt Cake – Mix cocoa powder into a small portion of the batter and layer it with the plain batter and frozen Nutella to create a subtle marble effect.
Storage and Shelf Life
Store the Nutella Yogurt Cake in an airtight container at room temperature for up to 2–3 days. Refrigeration can extend freshness to 3–5 days, though the crumb may dry slightly.
Freeze individual slices for up to 3 months (wrapped tightly to prevent freezer burn). Thaw wrapped slices in the fridge or at room temperature. If you like a warm slice, you may reheat it for a few minutes in a low oven at 150°C – 300°F.
Nutella Desserts You’ll Want to Make Again
Nutella Yogurt Cake Recipe
A tender crumb and melted Nutella give this Nutella Yogurt Cake a chocolatey finish that keeps each bite rich and satisfying
Ingredients
- 150 ml – ⅔ cup Greek yoghurt
- 300 g – 2 ½ cups self-raising flour
- 300 g – 1 ½ cups sugar
- 150 ml – ⅔ cup milk
- 150 ml – ⅔ cup vegetable oil – I used sunflower oil
- 3 eggs
- 1 tsp vanilla extract
- 8 –10 tbsp Nutella
- icing sugar
Instructions
-
Put 8–10 tablespoons of Nutella on a tray lined with baking paper and freeze until firm. This keeps the Nutella from blending into the batter while baking and gives a neater result.
-
Grease and flour a 1 litre – 4 cup ciambella tin and set it aside.
-
Place all the ingredients, except the Nutella, into the bowl of an electric mixer and beat until smooth.
-
Pour ⅔ of the batter into the prepared tin. Add the frozen Nutella, then cover with the remaining batter.
-
Bake in a preheated oven at 180°C – 355°F for 40 to 60 minutes or until a skewer inserted into the centre comes out clean.
-
Let the cake cool completely, then unmould it and dust with icing sugar.
This was yummy!