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–+ servings
closeup image of a slice of crinkle cake

Nutella Crinkle Cake

This Nutella Crinkle Cake recipe combines the rich, creamy taste of Nutella with the light, flaky texture of phyllo dough.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American, Greek
Servings 12 people
Calories 445 kcal

Equipment

  • 1 10" Springform pan
  • Bowls, measuring cups and spoons
  • 1 Hand whisk
  • 1 Kitchen towel dampened to keep phyllo from drying out
  • 1 Pastry bag optional

Ingredients
 
 

Pastry

  • 13 Sheets Phyllo dough 14" x 18" sheets
  • 1 Cup Unsalted butter Melted and cooled slightly

Chocolate Hazelnut Filling

  • ¾ Cup Hazelnuts Toasted and finely chopped
  • 1 Cup Chocolate hazelnut spread Nutella or other brand

Custard

  • 2 Large Eggs Room temperature
  • 1 Cup Heavy cream Room temperature
  • ⅓ Cup Granulated sugar

Instructions
 

Defrost Phyllo Dough

  • Defrost phyllo according to manufacture's instructions and bring to room temperature before using.

Preheat Oven / Prepare pan

  • Preheat oven to 350℉.
  • Generously grease inside of 10" springform pan with melted butter.

Line pan with phyllo

  • Take one sheet of phyllo dough and place on a surface - be sure to replace the damp towel over remaining pieces. Brush lightly with melted butter.
  • Add another sheet of phyllo to the top of the sheet you just worked on. Brush lightly with melted butter.
  • Carefully pick up both phyllo sheets and place in prepared springform pan. Gently fold the ends hanging over side of pan into the bottom of pan.
  • Drizzle ½ cup Nutella on top of phyllo. Evenly sprinkle hazelnuts over Nutella. Set pan aside.

Fold phyllo dough

  • Lay a sheet of phyllo dough on work surface. Drizzle approximately 1 ½ tablespoons Nutella along the short end of dough. Place another sheet of phyllo over top of sheet you just worked on.
  • Starting with the short end of phyllo, begin creating an accordion shape. To do this take about 1 ½" of phyllo and gather it together using your fingers. Continue gathering until you reach the end of the dough. Note: create loose folds.
  • Roll folded phyllo into a spiral shape and place in middle of pan over Nutella and hazelnut.
  • Lay another sheet of phyllo on work surface. Drizzle approximately 1 ½ tablespoons Nutella along the short end of phyllo dough. Place another sheet of phyllo over top of sheet you just worked on.
  • Fold into accordion shape. Lift folded phyllo and wrap around spiral already in pan. Repeat this four more times, filling the pan with dough.

First Bake

  • Bake for 10 minutes. Remove cake from oven and evenly pour remaining melted butter over cake.

Second Bake

  • Return to oven and bake an additional 10 minutes. While cake is baking baking, prepare custard by whisking together heavy cream, granulated sugar and eggs until well combined.
  • Remove cake from oven and evenly pour custard over cake.

Third Bake

  • Return to oven and bake an additional 25 minutes. Remove from oven and place on a wire cooling rack.
  • Optional: drizzle Nutella over warm cake and sprinkle with toasted hazelnut pieces.
  • Cool for 2 hours, carefully remove from springform pan and place on a serving platter. Enjoy!

Video

Nutrition

Calories: 445kcalCarbohydrates: 47gProtein: 5gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 53mgSodium: 146mgPotassium: 158mgFiber: 3gSugar: 29gVitamin A: 674IUVitamin C: 2mgCalcium: 38mgIron: 1mg
Keyword crinkle cake, nutella crinkle cake
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