Cakes, Recipes
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Cinnamon nutella cake

My latest toy – vintage bundt cake tin from William Sonoma. I’ve been eyeing on this cake tin for quite a while and when it had 20% discount, I knew that I had to get my hands on it (very Singaporean I know). This cake tin is the heaviest tin I’ve ever held but it has such an even heat distribution that cooks the cake beautifully.


Today I’ve decided to add one of favourite indulgence into the cake – Nutella. I don’t normally allow myself to buy Nutella because I tend to eat it straight out from the bottle so the only way to finish the chocolate quick is to use it in my baking. I was very generous with the spread of Nutella in the cake and who doesnt love a huge chunk of Nutella in the middle of their cakes?


Cinnamon nutella cake

Preparation time: 20 min
Baking time: 30min or when skewer comes out clean

Nutrition per slice (12 servings)



  1. 120g unsalted butter
  2. 100g caster sugar
  3. 200g self raising flour
  4. 1 tsp bicarbonate soda
  5. 3 eggs
  6. 1 tsp cinnamon powder
  7. 1 tsp vanilla essence
  8. 40ml full cream milk
  9. 100g nutella


  1. Preheat the oven to 180 degrees
  2. Grease an 8 inch bundt ring tin
  3. Beat the butter and sugar until light and fluffy
  4. Add in the 3 eggs gradually, beating throughly after each addition
  5. Turn the mixer to low speed and add in the milk and vanilla essence. Mix it well
  6. Sift the self-raising flour and bicarbonate soda in and fold it evenly
  7. Spoon the mixture into the prepared tin and bake in the oven for 30min or until golden brown
  8. Leave it to cool in the tin then turn out onto a wire rack to cool

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