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Simple. Rich. Decadent — yet made with just three everyday ingredients.
This easy Instant Pot (affiliate link) Nutella fudge cake comes together with Nutella, an egg, and flour, and cooks up into a dense, chocolatey dessert that feels far more indulgent than it is. If you enjoy small, satisfying Nutella treats like my Simple Low-Calorie Nutella Mousse and 2-Ingredient Nutella Puff Pastry, this cake is another easy option when you want something chocolatey without a lot of leftovers.
It makes four good-size servings, but if you’re enjoying it after a meal, it’s easy to divide it into six or even eight smaller portions and still feel satisfied.
Table of Contents
Why I Love This Recipe
- It uses just three basic ingredients.
- The Instant Pot (affiliate link) makes baking simple and hands-off.
- The texture is rich and fudge-like.
- Smaller portions feel completely satisfying.
- It’s perfect when you want dessert without leftovers for days.
- It works well dressed up or served simply.
- Leftovers get even better after chilling.
Ingredients & Substitutions
- Nutella Hazelnut Cocoa Spread – This is the star of the recipe and provides both flavor and sweetness. Other chocolate hazelnut spreads will work, but results may vary slightly.
- Egg – Helps bind the batter and gives the cake structure.
- All-Purpose Flour – Keeps the cake tender and dense. This recipe was tested with all-purpose flour.
- Confectioners’ Sugar (Optional) – For a simple finishing touch.
- Fresh Berries (Optional) – Strawberries, raspberries, or blueberries pair nicely with the rich chocolate flavor.
How Many Calories and WW Points in 3-Ingredient Nutella Fudge Cake?
According to my calculations, each serving (1/4th recipe) has 263 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 PointsPlus (Old plan)
How to Make Instant Pot Nutella Fudge Cake
Step 1: Gather and prepare all ingredients.
Step 2: Add 1 cup of water to InstantPot inner pot. Spray a 6-inch round cake pan (affiliate link) with non-stick spray.
Step 3: Stir together the Nutella, egg and flour in a mixing bowl until thoroughly combined.
Step 4: Spread the batter evenly in prepared pan
and cover loosely with parchment paper or aluminum foil (to prevent moisture from dropping into the cake as it cooks).
Step 5: Place covered cake pan on wire steam rack and lower into the pot.
Step 6: Place lid on pot and lock; ensure pressure release valve is in sealing position. Cook on HIGH pressure for 10 minutes. After cooking time completes, do a quick pressure release (being careful not to get burned from the released steam).
Step 7: Using oven mitts, remove pan from the pot and cool for at least 5 minutes on a wire rack.
Step 8: After cake has cooled, remove to a plate and dish with confectioner’s sugar and berries (if using). Divide cake into 4 equal wedges and serve warm.
Step 9: Store any remaining cake in an airtight container in the refrigerator.
Recipe Notes
As the cake chills, it becomes even more dense and fudge-like, making leftovers especially good straight from the refrigerator.
What to Serve with this Easy Nutella Cake?
This cake is delicious served simply or lightly dressed up:
- With a dusting of confectioners’ sugar and fresh berries
- Warm with a small scoop of low-fat ice cream or frozen yogurt
- Topped with a dollop of light whipped topping
If you’ve made this easy Nutella Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
3-Ingredient InstantPot Nutella Fudge Cake Recipe
Ingredients
- 1/2 cup Nutella hazelnut cocoa spread
- 1 egg, beaten
- 1/3 cup all-purpose flour
- 1/2 teaspoon confectioners' sugar (optional)
- 1 cup fresh berries (optional)
Instructions
- Add 1 cup water to InstantPot inner pot. Spray a 6-inch round baking pan with non-stick spray.
- Stir together the Nutella, egg and flour in a mixing bowl until thoroughly combined.
- Spread the batter evenly in prepared pan and cover loosely with parchment paper or aluminum foil (to prevent moisture from dropping into the cake as it cooks).
- Place covered cake pan on wire steam rack and lower into the pot.
- Place lid on pot and lock; ensure pressure release valve is in sealing position. Cook on HIGH pressure for 10 minutes. After cook time completes, do a quick pressure release (being careful not to get burned from the released steam).
- Using oven mitts, remove pan from the pot and cool for at least 5 minutes on a wire rack.
- After cake has cooled, remove to a plate and dust with confectioner's sugar and berries (if using). Divide cake into 4 equal wedges and serve warm.
- Store any remaining cake in an airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 7 PointsPlus (Old plan) I found that as my leftover cake sat in the fridge, it actually became more dense and fudge-like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: The Healthy Instant Pot Cookbook: 100 great recipes with fewer calories and less fat (affiliate link) by Dana Angelo White, MS, RD, ATC
More Easy WW-Friendly Desserts
- With just 85 calories each, these Easy 2-Ingredient Nutella Puff Pastries remind me of a healthier version of the pain au chocolat that I enjoyed in Paris.
- Easy InstantPot Oatmeal Raisin Cookie is a deliciously deep dish dessert that turns out moist and chewy every time!
- Simple Low-Calorie Nutella Mousse can be enjoyed plain, with a dollop of whipped topping and chocolate sprinkles, or a handful of fresh berries and sprig of mint.
- Deliciously decadent and family-friendly, Skinny Chocolate Pudding Slow Cooker Cake results in a satiny chocolate pudding sauce beneath a layer of moist chocolate cake.
how do you make this cake if you don’t have an instant pot?
Hi Pam,
I haven’t tried to bake this cake without an instant pot but if I was going to here is what I would do: About This Recipe:
This 3-ingredient cake is a deliciously simple and decadent treat that’s perfect for satisfying your sweet tooth without a lot of fuss. The Instant Pot version creates a moist, dense texture thanks to the steam and pressure, which cook the cake quickly and keep it from drying out. This results in a cake with a soft, almost custard-like center, similar to an old-fashioned steamed pudding cake.
If you’re making this cake in the oven, we’ve adapted the recipe to replicate that same moist, melt-in-your-mouth texture by using a water bath. The water bath, or bain-marie, mimics the steaming effect and ensures that the cake remains tender and moist as it bakes. This method may take a little longer than baking it traditionally, but the result is well worth it—a rich, gooey center with a slight crumb that feels like a cross between a cake and a pudding.
Whether you’re using the Instant Pot or the oven, this 3-ingredient cake is the perfect way to indulge without overcomplicating the process. Enjoy it warm, topped with a dusting of powdered sugar and fresh berries for a simple yet satisfying dessert!
Ingredients:
1/2 cup Nutella hazelnut cocoa spread
1 egg, beaten
1/3 cup all-purpose flour
1/2 teaspoon confectioners’ sugar (optional)
1 cup fresh berries (optional)
Instructions:
Preheat the oven to 325°F (163°C).
Prepare the baking pan: Spray a 6-inch round cake pan with non-stick spray or grease lightly. You can line the bottom with parchment paper for easier removal.
Prepare the batter: In a mixing bowl, stir together the Nutella, beaten egg, and flour until smooth and fully combined.
Set up the water bath: Place your prepared cake pan into a larger, deep roasting pan. This will be used for the water bath. Once the batter is in the cake pan, pour hot water into the roasting pan until it reaches about halfway up the side of the cake pan. Be careful not to get water in the cake batter.
Bake the cake: Carefully place the entire setup into the oven. Bake for 25-30 minutes, or until the cake is set but still soft and moist. You can check for doneness by gently pressing on the cake — it should spring back slightly.
Cool the cake: Once done, carefully remove the cake pan from the water bath and allow it to cool for 5 minutes before transferring it to a wire rack.
Serve: Dust with powdered sugar (optional) and top with fresh berries (if desired). Slice into wedges and serve warm.
Storage: Store any leftover cake in an airtight container in the refrigerator.
Although this sounds really good Nutella is mostly sugar. Not a healthy food and bad for kids. If interested search Marketplace, they did an episode on it. Love your recipes though.
This cake is so delicious!! I’m not even a huge fan of Nutella. Served with berries and lite cool whip makes a very yummy dessert! Thanks for great recipe!
If 1/8 cup of Nutella (1/4 of your recipe) is 10 points on green, how are you getting 7 points for 1/4 of the cake?
Lots wonderful. Do you think the recipe would translate to toaster oven or Maine oven
Hi Lynn, Yes this should work fine in the oven provided you have a little pan in which to bake it. I’m guessing it should bake about as long as a muffin, 15 to 20 minutes. ~Martha