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Pumpkin Cake With Nutella Frosting

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“Found on facebook; original recipe from To substitute another pan for the springform pan called for in the recipe, check --”
1 9-inch springform

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine the pumpkin, oil, eggs, sour cream, sugars and spices. Make sure everything is well combined.
  3. In a separate small bowl whisk together the flour, soda and salt. Fold the dry ingredients into the wet, mixing just until combined. Fold in the hazelnuts, if using.
  4. Spread the batter evenly in a lightly greased 9 inch springform pan.
  5. Bake for about 50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.
  6. Cool briefly before removing from the pan.
  7. Make the frosting by mixing together the Nutella, sour cream and powdered sugar.
  8. Add just enough milk or cream for a spreadable consistency.
  9. Add a little more powdered sugar if the frosting seems too thin. Spread on the completely cooled cake.

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