Marry This Itty Bitty Nutella Cakes recipe is a quick and easy dessert, which is made with store-bought pound cake and Nutella. It’s the perfect no-bake treat for parties, ready in about 15 minutes plus chilling time.
Jump to RecipeItty Bitty Nutella Cakes Ingredients
- 1 whole store-bought angel food cake or pound cake
- Nutella
- Cool Whip, thawed in the fridge
How To Make Itty Bitty Nutella Cakes
- Cut the cake: Using a serrated knife, slice the store-bought cake in half lengthwise to make two thinner rectangular layers. Use a round or square cookie cutter to cut out small shapes from the cake layers.
- Slice the layers: Take each of your small cake shapes and carefully slice them in half horizontally, so you have thin, identical shapes.
- Assemble the layers: Spread a layer of Nutella on one thin slice of cake. Place another thin slice on top and spread it with more Nutella. Top with a third thin slice to create a small, three-layer cake. Repeat for all your cake pieces.
- Freeze to set: Place the assembled mini cakes on a plate or small baking sheet and put them in the freezer for 30 minutes. This will firm up the Nutella, making them much easier to frost.
- Frost and chill: Remove the cakes from the freezer. Frost the tops and sides of each mini cake with thawed Cool Whip. Place them back in the refrigerator for at least 30 more minutes to allow the Cool Whip to set. You can also serve them immediately if you prefer a softer frosting.
Recipe Tips
- What kind of cake is best for this? While the recipe mentions angel food cake, a sturdy pound cake is highly recommended. It’s less airy and holds up much better to slicing, spreading, and stacking.
- How do I get clean cuts and layers? The freezing step after adding the Nutella is key! It prevents the Nutella from mixing with the Cool Whip during frosting and makes the little cakes stable.
- Can I use real whipped cream instead of Cool Whip? You can, but it won’t be as stable. Cool Whip (or any stabilized whipped topping) holds its shape much better, which is ideal for a make-ahead dessert like this.
- How can I make them look extra special? After frosting, add a sprinkle of chocolate shavings, a drizzle of melted chocolate, or a single fresh raspberry on top of each mini cake before serving.
What To Serve With Itty Bitty Nutella Cakes
These little cakes are a perfect standalone treat. They are delightful with a cold glass of milk for kids or a hot cup of coffee or espresso for adults. For an extra-decadent dessert, serve one alongside a small scoop of vanilla bean ice cream.
How To Store Itty Bitty Nutella Cakes
- Refrigerate: These are best stored in the refrigerator. Place them in an airtight container in a single layer to protect the frosting. They will keep well for up to 3 days. Let them sit at room temperature for 5-10 minutes before serving.
Itty Bitty Nutella Cakes Nutrition Facts
- Serving: 1 mini cake
- Calories: 280 kcal
- Carbohydrates: 35g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 7g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, it’s highly recommended. If you try to frost them at room temperature, the soft Nutella will mix with the Cool Whip, creating a messy, marbled look instead of distinct layers. The freezing step keeps everything neat.
Absolutely. Simply slice the entire pound cake loaf into three long, horizontal layers. Spread Nutella between each layer, stack them up, freeze the whole loaf for 30-45 minutes, and then frost the entire cake with Cool Whip.
If you want to try other flavors, you could substitute the Nutella with creamy peanut butter, Biscoff (cookie butter) spread, or a thick chocolate ganache.
Try More Recipes:
- Frangipane Recipe
- Sourdough Cranberry Orange Rolls Recipe
- Strawberry Shortcake Sandwich Cookies Recipe
Itty Bitty Nutella Cakes Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings15
minutes280
kcalThe ultimate easy, no-bake dessert with just three ingredients, featuring layers of store-bought pound cake, creamy Nutella, and fluffy Cool Whip.
Ingredients
1 whole store-bought pound cake
Nutella
Cool Whip, thawed
Directions
- Cut a pound cake into small shapes (squares or rounds).
- Slice each shape into 3 thin horizontal layers.
- Spread Nutella between the layers and stack them three high.
- Freeze the assembled mini cakes for 30 minutes until the Nutella is firm.
- Frost the cakes all over with thawed Cool Whip.
- Refrigerate for another 30 minutes to set the frosting before serving.
Notes
- Using a sturdy pound cake instead of angel food cake will make the cakes much easier to slice and assemble.
- The 30-minute freezing step is crucial for neat frosting and is not optional.
- These are perfect for making ahead; store them in an airtight container in the refrigerator for up to 3 days.
