Learn how to make this Brazilian-style Nutella roll cake! In this tutorial, I will teach you how to create this beautiful rolled cake with thin layers of buttery vanilla cake and Nutella. With step-by-step instructions, you’ll be able to create this amazing cake that is both visually appealing and incredibly delicious!
Prep time: 40mins | Cook time: 6mins | Yield: 12
Step-by-Step Video Recipe:
Written Recipe:
Brazilian Style Nutella Roll Cake
Yield:
about 12
Prep Time:
40 minutes
Cook Time:
6 minutes
Learn how to make this Brazilian-style Nutella roll cake! In this tutorial, I will teach you how to create this beautiful rolled cake with thin layers of buttery vanilla cake and Nutella. With step-by-step instructions, you'll be able to create this amazing cake that is both visually appealing and incredibly delicious!
Ingredients
For the Cake:
- 1/2 cup (113g) Unsalted butter at room temperature (softened)*
- 1/2 cup (100g) Granulated sugar
- 1 tsp (5g) Vanilla extract
- 3 large eggs at room temperature
- 1 cup (120g) All-purpose flour
- *Don’t use vegetable oil in this recipe, or it will change the texture of the batter.
- **No, there’s no baking powder in this recipe.
For the Filling:
- 1/2 cup (150g) Nutella (slightly warm for an easy spread)
For the Topping:
- Powdered sugar for dusting
Instructions
- Begin by combining the butter, sugar, and vanilla in the bowl of an electric mixer. Beat the mixture on medium speed for 5-7 minutes until it becomes light and creamy.
- Add the eggs one at a time, beating after each addition until they are well incorporated.
- Next, sift the flour over the mixture and stir gently using a wire whisk. It's important not to overmix the batter. Note that there's no baking powder required for this recipe.
- Preheat the oven to 400°F (200°C) for about 5 minutes before baking the cake.
- Take a 9x13in (22x33cm) cake pan, turn it upside down, and spread butter evenly on the surface.
- Using a spatula, carefully spread half of the batter onto the prepared pan, ensuring it forms a very thin layer without any see-through spots. I suggest weighing the batter to make sure you're using exactly half.
- Take your time to spread the batter evenly, including the edges. Use a small spatula to create straight edges and a neat rectangle.
- Once the oven is preheated, bake the cake for about 3 minutes. This baking time is relatively quick due to the thinness of the cake layer. Look for an opaque appearance, being careful not to let it brown as this could result in a dry cake that may break when rolled.
- Remove the pan from the oven and run a small knife or spatula under the cake to ensure it is not sticking to the pan before rolling. While the cake is still warm, spread a thin layer of Nutella on top, using approximately 1/4 cup (75g).
- Start rolling the cake from one of the shorter sides, rolling it tightly to avoid leaving a hole in the middle. Initially, the cake may break slightly, but continue rolling tightly as the cake will gain stability, making it easier to roll. Set it aside.
- If you don't have an additional pan of the same size, wash the pan used for the first cake and repeat the process with the remaining batter, remembering to grease the pan with butter before spreading the batter.
- Spread a thin layer of Nutella (1/4 cup or 75g) on top of the second cake while it is still hot. Place the seam of the rolled cake over the edge of the second cake and continue rolling until you have one complete roll.
- Wrap the cake in plastic wrap and refrigerate it for 1 to 2 hours.
- After refrigeration, remove the plastic wrap, place the cake on a serving plate, and sift powdered sugar on top. Chilling the cake will enable you to cut slices without smashing or deforming them.
- Cut thin slices of the cake and let them sit at room temperature for at least 1 hour. Serving the cake at room temperature will ensure a softer, delightful consistency.
