Nutella Peanut Butter Cake – a delicious recipe with eggs, Nutella, peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees, place the eggs into a stand mixer and beat on high until double in size, this will take about 5 minutes.
2
In the mean time place the Nutella and peanut butter into a large glass bowl and microwave for about 20 seconds just to loosen them up.
3
Pour 1/3 of the egg mixture into the Nutella and fold in until no egg remains, do this step two more times until all of the egg is well incorporated into the Nutella.
4
Divide the batter between the 4 ramekins dishes then place onto a baking sheet for easy transport in and out of the oven.
5
Bake for 20-25 minutes or until a toothpick comes out clean.
6
Garnish with some chocolate shavings, whipped topping or a few sliced berries, these little cakes can be served warm, room temp or cold.
261
kcal
Calories
20
g
Fat
5
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 4 eggs, 1 cup Nutella, 1/3 cup peanut butter.
Yes, Nutella Peanut Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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