Best 2 Almond Sponge Cakes With Nutella Hazelnut Spread Recipes

Indulge in the delightful experience of Almond Sponge Cakes, an irresistible treat that combines the delicate flavors of almond and the rich, creamy texture of Nutella hazelnut spread. These bite-sized cakes boast a tender, fluffy sponge cake base, perfectly complemented by a velvety Nutella filling and a sprinkling of chopped hazelnuts. Whether you're a seasoned baker or just starting, our collection of recipes offers a range of options to suit your skill level and preferences. From a classic almond sponge cake recipe to variations featuring chocolate chips, fruit, and even a gluten-free option, there's a perfect recipe for every taste and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

POKE CAKE WITH NUTELLA® HAZELNUT SPREAD

Poke Cake with Nutella® hazelnut spread image

This luscious cake that features Nutella® hazelnut spread will be the star attraction at any gathering!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 24

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 1/4 cups Nutella® hazelnut spread
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
2 tablespoons Nutella® hazelnut spread
1/4 cup chopped hazelnuts (filberts), toasted, skinned

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch baking dish with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into baking dish.
Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool 5 minutes. With end of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon end occasionally with paper towel to reduce sticking.
In small bowl, soften 1 1/4 cups hazelnut chocolate spread set over a pan of boiling water for 1 to 2 minutes, stirring constantly. Evenly pour and gently spread over cake; working back and forth to fill holes. (Some hazelnut chocolate spread will remain on top of cake.) Rap baking dish on counter several times to help hazelnut chocolate spread flow down holes. Cool completely, at least 1 hour.
When ready to serve, in chilled large bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on medium-high speed until stiff peaks form. Spread whipped cream evenly on top of cake. Spoon 2 tablespoons hazelnut chocolate spread into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to drizzle over cake. Sprinkle chopped nuts on top. Store loosely covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 19 g, TransFat 0 g

ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD

Almond Sponge Cakes with Nutella® hazelnut spread image

Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill these sponge cakes with Nutella®. Your holidays have just become happier with these almond sponge cakes.

Provided by Nutella hazelnut spread

Categories Trusted Brands

Time 1h35m

Yield 24

Number Of Ingredients 6

Ingredients

1 ¼ cups confectioners' sugar, plus extra for dusting
¾ cup almond flour
¼ cup all-purpose flour, sifted
4 egg whites
⅓ cup melted butter
½ cup Nutella® hazelnut spread

Steps:

In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
Use a toothpick to create a small hole in each cake.
Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 11.6 g, Cholesterol 6.8 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 30 mg, Sugar 9.8 g

Tips:

Use fresh ingredients. This will ensure that your cakes have the best possible flavor and texture.
Make sure your eggs are at room temperature. This will help them emulsify with the sugar and butter more easily, resulting in a lighter and fluffier cake.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will also make the cake lighter and fluffier.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, which will make the cake tough.
Bake the cakes in a preheated oven. This will help to ensure that they cook evenly.
Let the cakes cool completely before frosting them. This will help to prevent the frosting from melting.
Use a piping bag to decorate the cakes. This will give you more control over the design of your cakes.

Conclusion:

Almond sponge cakes with Nutella hazelnut spread are a delicious and elegant dessert that is perfect for any occasion. By following these tips, you can make sure that your cakes turn out perfectly every time. So preheat your oven and get baking!