Strawberry Bundt Nutella Volcano Cake

Serves: 12 people
Cooking Time: 45 minutes


  • 2 tablespoons olive oil
  • ¼ cup flour
  • 4 egg whites
  • 1 cup buttermilk
  • ½ cup strawberry jam
  • 2 ¾ cup cake flour
  • 2 ½ teaspoons baking soda
  • 1 cup butter
  • 1 ½ cups white sugar
  • 1 strawberry gelatin package
  • 4 egg yolks
  • ½ cup milk
  • ¾ cup strawberries, diced
  • 1 jar hazelnut spread, melted
  • Fresh whole strawberries for garnish


Print This Recipe
  1. Preheat the oven to 325℉.
  2. In a bundt pan pour olive oil and spread over the entire surface. Add the flour to coat to prevent the cake from sticking once baked.
  3. In a separate bowl add 4 egg whites and whisk until stiff peaks form.Set aside.
  4. In another bowl add the buttermilk and strawberry jam, mix well until combined.
  5. Sift the cake flour and baking soda in a large bowl. Set aside.
  6. In another bowl cream the butter and sugar together until doubled in size. Add in the strawberry gelatin package and mix with the butter and sugar.
  7. Add in the egg yolks and milk to the butter mixture and mix well.
  8. Fold in the diced strawberries to the butter mixture. Then fold in the bitter mixture to the egg white.
  9. Bake for 35-45 minutes or until a toothpick is inserted and comes out clean.
  10. Remove cake from the bundt pan and transfer to a serving platter. Fill the center with the melted hazelnut spread and pour over the remainder of the cake.
  11. Garnish with strawberries and serve!