Congratulations calls for Nutella!!

Last week was a crazy busy week! The cake making business has been booming which is awesome (and reminds me that I need to update that blog!), Stella & Dot is fabulous, my regular job is insane, and then there’s life in between it all 🙂 But it’s all good! Not to mention that spring will eventually be here. I am sort of enjoying these last few random snow days we’ve had — the rainy weekend just had even ended in snow. Crazy! But it’ll be a swampy 100 degrees here in no time so I’ll cherish these fleeting cool temps while they last!

Before I ran out the door to a trunk show in the middle of last week I decided that I should toss together a little congratulations treat for a coworker who has passed her exams to become a registered architect. It’s a huge accomplishment and worthy of a treat for sure! This coworker is passionate about Nutella so I grabbed a cake mix and a couple other items from around the house and tossed together this easy semi-homemade bundt cake.



1 box butter recipe cake mix

4 eggs, divided

1 1/4 cup Nutella (or other knock-off hazelnut spread — I used the grocery store’s generic version)

2/3 cup canola oil

8 oz sour cream

1/2 cup milk

1 cup confectioners’ sugar


1. Preheat oven to 350. Mix together the cake mix, sour cream, oil, and 3 eggs on low for 30 seconds, then increase speed to medium and beat for 2 additional minutes, until smooth.

2. In a separate bowl, mix Nutella, remaining egg, and 1 cup of cake batter mixture, stir until thoroughly combined.

3. Grease a 10 inch bundt pan. Pour cake batter into pan, then evenly spoon the Nutella mixture on top. Using a skewer or knife, swirl through the layered batters to create a marble effect (which will really be hard to see so just get a little crazy and wait for the surprise later — the Nutella mixture is more dense and will eventually work it’s way into the middle and leave you with a nice contrast).

4. Bake for 40-50 minutes or until a toothpick inserted into the center comes out with moist crumbs. Cool cake for 15 minutes before inversting it to remove it from the pan. Make the glaze while it cools.

5. To make the glaze, combine milk, confectioners’ sugar, and Nutella in a small bowl. Feel free to adjust the sugar and milk ratios to get a consistency that will drizzle, but isn’t too “watery” — we want this to harden on top! Drizzle over the cake, allow it to sit for about 30 minutes to let the glaze harden, or just dive right in 🙂










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