DESSERT: Learn how to make a tasty nest milk cake with Nutella

Think of another two-ingredient cake that everyone loves! Now imagine such a creamy layer running down when you cut a slice, can you imagine? This is the Ninho milk volcano cake with Nutella.

Never heard of volcano cake? So let us explain! The idea is very simple: you just have to make the cake in a round shape (like a pudding mold) with a hole and fill the whole central space with lots and lots of frosting! It has to be quite a bit, because if you cut a slice, the frosting will run over the cake.

So, how about surprising your family and preparing a very special and trendy recipe? Try this Ninho milk volcano cake recipe with Nutella, which is very practical and quick to make! And if you make an extra income, it’s guaranteed success.


3 eggs (whites and yolks separated)

4 tablespoons of margarine

2 cups sugar (tea)

1 and 2/3 cup (tea) of hot water

3 cups wheat flour (tea)

1 tablespoon of chemical baking powder

1 teaspoon (coffee) vanilla essence

Margarine and wheat flour for spreading and flouring

1 jar of Nutella® (350g)

1 box of cream (200g)

Ninho® milk for sprinkling

Ninho® Milk Brigadeiro

2 cans of condensed milk

1 cup (tea) of milk Ninho®

3 tablespoons of margarine

1/2 box cream (100g)

Method of preparation:

In a bowl, whisk the egg whites in a bowl and set aside.

In another bowl, in a mixer, beat the egg yolks, margarine and sugar.

Add the water and flour alternately, whisking continuously, until it is homogeneous.

Add the yeast, the egg whites and the flavoring and mix gently with a spoon.

Place in a greased and floured 24cm diameter tin with a hole in the centre, and place in a preheated moderate oven for 35 minutes or until golden and brown.

Allow to cool and unmold on a plate.

For the brigadeiro, place condensed milk, Ninho® milk and margarine in a pan over medium heat, stirring constantly, until thickened.

Stir in the cream and let it cool.

Mix the Nutella® with the cream in a bowl until smooth.

Pour the Ninho® milk brigadeiro and the Nutella® mixture inside the cake, alternating, covering the surface and letting it drip down the sides.

Drizzle with Ninho® milk and serve immediately.

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