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Sicilian Pistachio and Nutella Cake

Rich, creamy, and nutty Sicilian Pistachio and Nutella Cake that's easy to make and perfect for gifting or cozy afternoons.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Italian, Sicilian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Batter
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup shelled pistachios finely ground
For the Nutella Layer and Topping
  • 1 cup Nutella
  • 0.5 cup pistachios chopped, for topping

Equipment

  • 9-inch round cake pan
  • Large bowl
  • Mixer or whisk
  • Microwave

Method
 

  1. Step 1: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Step 2: In a large bowl, cream softened butter and sugar until light and fluffy.
  3. Step 3: Add eggs one at a time, beating well after each addition.
  4. Step 4: In a separate bowl, sift together flour, baking powder, and salt.
  5. Step 5: Gradually add dry ingredients to butter mixture alternately with milk, starting and ending with dry ingredients. Mix just until combined.
  6. Step 6: Stir in vanilla extract and finely ground pistachios.
  7. Step 7: Pour half the batter into the prepared pan and spread evenly.
  8. Step 8: Warm Nutella about 20 seconds in microwave until soft. Gently swirl half over the batter using a knife or skewer.
  9. Step 9: Pour remaining batter over Nutella layer and repeat Nutella swirl on top.
  10. Step 10: Sprinkle chopped pistachios evenly over the surface.
  11. Step 11: Bake for 45–50 minutes until toothpick inserted in center comes out clean.
  12. Step 12: Let cake cool in pan for 10 minutes before transferring to wire rack to cool completely.

Notes

Store covered at room temperature up to 2 days, refrigerated up to 5 days, or frozen up to 2 months. Warm Nutella slightly for easier swirling. Try gluten-free flour or different nut spreads for variations.