Nutella Zebra Bundt

Any excuse to eat Nutella is a good excuse to eat Nutella.

Nutella reminds me of my childhood, but not entirely in a good way. I mean, when you’re a kid, you’ll eat nearly anything and proper food sanitation is the last thing on your mind, right?

Right?

So, it’s a good thing that high concentrations of sugar are a natural preservative and that kids have iron stomachs, otherwise I probably would’ve died from eating all the candy I dropped in the dirt, lunches I left sitting in the sun, snacks I shared with the dog, and open juice I’d leave out of the fridge.

My grossest 11-year-old food habit, though — hands down — was slowly drinking, all week long, from the same bottle of cola that I’d leave sitting on my bedside table, warm and going flat.

My sister’s grossest 11-year-old food habit — hands down — was slowly eating Nutella, all week long, from a jar she stashed in her bookcase, spoon left standing at attention in its silky folds of nutpaste.

Ahaha!

If you still have your appetite, read on!

I’m sure we’ve all got a few gross stories like that from our childhood.

How and when I stumbled across this zebra bundt recipe has been long forgotten — I saw it, I really liked it, I bookmarked it, then I came back to it months later and really liked it all over again.

The zebra stripes were particularly striking, and I like big bundts and I cannot lie!

Some people say they enjoy bundt cakes more than other types of cakes because of the low frosting-to-cake ratio — this is why bundts are great for those of you who scrape the icing off their cakes before eating it.

Of course, as a frosting-lover, I find that kind of behavior blasphemous, but, hey — I used to drink stale cola all the time, so I can’t judge.

This vanilla-hazelnut and chocolate cake is delicious on it’s own, of course, but even better with a rich, smooth Nutella ganache.

Because, c’mon — any excuse to eat Nutella is a good excuse to eat Nutella.

Nutella Zebra Bundt Cake

*adapted from bake me away!

Ingredients

Liquid Cake Batter Base, to be divided in half

  • 2 cups white sugar
  • 6 large eggs, room temperature
  • 1 & 1/2 cups milk, warmed
  • 1 cup vegetable oil
  • 1/2 cup hazelnut oil
  • 2 teaspoons vanilla extract

Chocolate Cake, Dry Ingredients

  • 1 & 1/2 cups all-purpose flour
  • 4 tablespoons dutch-processed cocoa powder, sifted
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • dab of black coloured food gel

Vanilla-Hazelnut Cake, Dry Ingredients

  • 1 & 1/2 cups all-purpose flour
  • 5 tablespoons ground hazelnut meal, sifted
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Nutella Ganache

  • 1/2 cup whip cream
  • 1/2 cup Nutella spread
  • 2 oz / 56 grams bitter-sweet chocolate, chopped

Directions

Preheat the oven to 350°F/175°C. Grease a 12-cup bundt pan with non-stick spray.

Separately sift the dry ingredients for the vanilla-hazelnut cake and the dry ingredients for the chocolate cake. Set aside.

Next, make the liquid cake batter — cream the sugar and eggs together until smooth and well incorporated.

Add the milk, vegetable oil, hazelnut oil, and vanilla extract and stir until smooth.

Divide the liquid batter base in half, either by weighing it or eyeballing it — a kitchen scale or clear measuring bowls with measurement markings on the sides are ideal for this task.

Once the liquid batter base is evenly divided, gently stir the dry ingredients for each respective cake into a liquid batter base until smooth.

Using a large spoon, layer the vanilla-hazelnut batter and chocolate batter in the prepared bundt pan, alternating every few spoonfuls or so.

Spoon the batters directly on top of one another for very uniform stripes, or drip and drop all over the place for less uniform stripes.

Continue until all the batter is used up.

Bake for 50 ~ 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool in the pan for 15 minutes before inverting onto a wire rack and cooling completely. Place the zebra bundt into the refrigerator 10 minutes before making the Nutella ganache.

To make the ganache, chop the chocolate and place it into a heat-safe bowl. Bring the whip cream to a boil, then immediately it pour over the chopped chocolate.

Allow the hot cream to sit on the chocolate for 1 minute, then stir to melt the chocolate into the cream.

Once all the large chunks of chocolate have been melted (the mixture will still look speckled), add the Nutella and stir until smooth and glossy.

Drizzle the Nutella ganache over the chilled zebra bundt cake and chill for 1 hour to set the ganache (or leave it soft and oozy)! Yum!

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20 thoughts on “Nutella Zebra Bundt

  1. This is a variation on Alice Medrich’s Tiger Cake, one of the few cakes I really like. I’m sure it would be delicious with both hazelnut oil and hazelnut meal. Medrich made hers with a light, pale oilve oil and natural cocoa. I’ve varied it by adding coffee to one batter and also by adding orange zest and extract — it is a tiger cake after all. She doesn’t frost hers though and your glaze sounds pretty yummy.

    • Christine says:

      I hadn’t heard of Alice’s tiger cake before you mentioned it here, but I used Google to find out what I’ve been missing and it does look lovely — white pepper and olive oil in cake, yum! 🙂

  2. moonsprig says:

    Oh wow, this looks sooooo yummy!! And very cool too. My little girl loves Nutella. Maybe we will make this for her birthday. Thanks!

  3. I have seen regular zebra cake, but the sheer idea of the hazelnut/nutella addition does make me crave a slice even more. Stunning picture here. This recipe is definitely a delicious treasure-buzz buzz!

  4. A Tablespoon of Liz says:

    This looks so amazing!!!! I love Nutella as well… but then again, who doesn’t? Now I really want some nutella. And some of this cake.

  5. Josie says:

    I love the look of the cake, and it is not too sweet either. The chocolate icing gives a very professional finish, smooth like velvet, and I bet it’s great with tea.

  6. Everything you make looks so.freaking.good.

  7. Wow, this looks so delicious. I am saving this recipe! I believe I already have most of the ingredients on hand.

  8. Kim says:

    That look amazing – am definitely saving this recipe to try myself, would be great for a Christmas buffet!

  9. Dishin with Daisy says:

    Omg! Nutella and Sir Mix a Lot. Love it!

  10. So glad you posted on my blog cause now I found yours!! This cake is great! Well, anything with nutellais great I think!! Thanks for the post

  11. Whoa…that is one cool cake. You just took the bundt cake to a new level for me.

  12. It’s so pretty!!!!!!!!!!!!!!!!!!!!! 🙂

  13. Jessica says:

    What’s better than a zebra bundt? A nutella zebra bundt! Yum!! So glad you made it, and thanks for letting me know!

    • Christine says:

      Haha, well, thanks for the bundt idea! The KA cake was cool, but just baking it in a regular 9-inch round cake tin is so uninspired — if I hadn’t seen your cake, I would have just passed the recipe by!

  14. I just chuckled at the nutella spoon bit – I think if I could have got away with it, I would have done the same! I still eat peanut butter and nutella out of the jar with a knife now and I’m 23…. that never gets old, right? :-S

    I want to bathe in that ganache; so beautifully glossy! Love the concept of an animal print cake, too. I think bundt cakes look so gorgeous a baking tin may have to go on my christmas list! xx

  15. Baker Street says:

    Oh I am so making this over the weekend! Lovely recipe! Thanks for sharing!

  16. Susie says:

    I’m totally bookmarking this recipe…. I finally bought a bundt cake pan and will be making my first one this weekend. But I love nutella and eat it like crazy since I was a kid. I lived in Germany with my family and that certainly developed my love and access to nutella. This cake is beautiful and a must for me to try.

  17. Oh my god! You slaughtered a butterfly to put in your photo! Yeah, I bet you drowned it in the Nutella and then set it on fire!

    Delicious bundt cake. The Nutella idea is perfect.

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