Mack O'reilly
This Japanese Nutella cake recipe is a smooth, creamy, no-bake dessert inspired by the elegant cake in the image. It is not a traditional sponge cake. Instead, it is closer to a Japanese-style milk pudding cake, also called a milk jelly cake or purin-style chilled cake. The base is soft, silky, lightly sweet, and shaped in a ring mold, then finished with warm glossy Nutella sauce poured over the top.
The result is simple but beautiful: a pale cream-colored milk cake with a clean center hole, served on a glass plate, with dark chocolate-hazelnut sauce flowing over the surface. The contrast between the delicate Japanese-style milk base and the rich Nutella topping makes this dessert feel elegant, modern, and easy to photograph.
This is a great make-ahead dessert for dinner parties, birthdays, family gatherings, café-style menus, or anyone who wants a cake that looks impressive without baking. The texture is cool and smooth, the flavor is milky and gentle, and the Nutella sauce adds the perfect chocolate-hazelnut finish.
Why You’ll Love This Japanese Nutella Cake
This dessert looks refined, but it is surprisingly simple to make. The milk cake base is prepared on the stovetop, poured into a mold, chilled until set, and unmolded before serving. The Nutella sauce takes only a few minutes and is poured over the cake right before serving.
You will love this recipe because it is:
No-bake and beginner-friendly
Smooth, creamy, and elegant
Easy to prepare ahead
Perfect for serving cold
Beautiful with warm Nutella sauce
Lighter than a heavy chocolate cake
Inspired by Japanese milk desserts
Great for parties, birthdays, and café-style desserts
The finished cake should be silky and firm enough to slice, but soft enough to melt gently in your mouth.
What Is Japanese Nutella Cake?
This Japanese Nutella cake is a modern fusion dessert. The base is inspired by Japanese chilled milk puddings, custard-style purin, and soft jelly cakes. The topping is a glossy Nutella sauce that adds richness and makes the dessert look dramatic when poured.
It is called a cake because it is shaped and served like a cake, but the texture is closer to a smooth panna cotta, milk pudding, or Japanese custard jelly.
The image shows a pale ring-shaped dessert with a glossy chocolate-hazelnut topping being poured over it. To match that look, this recipe uses a ring mold and a soft cream-colored milk base.
Ingredients
For the Japanese Milk Cake Base
2 cups whole milk
1 cup heavy cream
1/2 cup sweetened condensed milk
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
2 1/2 teaspoons powdered gelatin
1/4 cup cold water
For the Nutella Sauce
1/2 cup Nutella or chocolate-hazelnut spread
1/4 cup heavy cream
2 tablespoons whole milk
1 teaspoon unsalted butter
Pinch of salt
Optional Garnishes
Toasted hazelnuts
Chocolate curls
Cocoa powder
Fresh strawberries
Whipped cream
Gold flakes
Vanilla ice cream
Crushed biscuits
Equipment Needed
Small saucepan
Mixing bowl
Whisk
Fine mesh strainer
Ring mold, bundt mold, or silicone mold
Measuring cups
Serving plate
Small jug or sauce cup for pouring
A silicone mold is easiest for unmolding, but a lightly greased metal or plastic ring mold also works.
Ingredient Notes
Whole milk: Whole milk gives the cake a soft and creamy texture. Low-fat milk can work, but the dessert will taste lighter and less rich.
Heavy cream: Cream makes the milk cake smoother and more luxurious.
Sweetened condensed milk: This adds sweetness and a soft milky flavor that works beautifully in Japanese-style desserts.
Gelatin: Gelatin sets the cake while keeping it soft and delicate. It gives the dessert a smooth texture that slices cleanly.
Vanilla: Vanilla keeps the base simple and fragrant without overpowering the Nutella.
Nutella: Nutella creates the glossy chocolate-hazelnut topping. You can also use any chocolate-hazelnut spread.
Butter: A small amount of butter makes the sauce shinier and smoother.
Salt: Salt balances the sweetness in both the milk cake and the Nutella sauce.
How to Make Japanese Nutella Cake
Step 1: Prepare the Mold
Lightly grease a ring mold, bundt mold, or silicone mold with a neutral oil. Use only a very thin layer so the cake releases cleanly without looking oily.
Wipe away any extra oil with a paper towel.
Place the mold on a small tray so it is easier to move into the refrigerator later.
For the closest look to the image, use a round ring mold with a smooth surface and a center hole.
Step 2: Bloom the Gelatin
Add the cold water to a small bowl. Sprinkle the powdered gelatin evenly over the surface.
Let it sit for 5 to 10 minutes. The gelatin will absorb the water and become thick.
This step is important. Do not add dry gelatin directly into hot milk, because it can form lumps.
Step 3: Heat the Milk Mixture
In a saucepan, combine whole milk, heavy cream, condensed milk, sugar, vanilla extract, and salt.
Warm the mixture over medium-low heat, whisking often. Do not let it boil. It only needs to become hot enough to dissolve the sugar and gelatin.
Once the mixture is steaming and smooth, remove it from the heat.
Step 4: Add the Gelatin
Add the bloomed gelatin to the warm milk mixture. Whisk until fully dissolved.
The mixture should look smooth and slightly glossy.
To make sure the texture is extra silky, pour the mixture through a fine mesh strainer into a clean bowl or measuring jug. This removes any small lumps or bubbles.
Step 5: Pour Into the Mold
Pour the strained milk mixture into the prepared mold.
Tap the mold gently on the counter to release air bubbles. Use a spoon to remove any foam from the surface.
Let the mixture cool at room temperature for about 15 minutes, then transfer it to the refrigerator.
Step 6: Chill Until Set
Refrigerate the cake for at least 6 hours, or overnight for the best result.
The cake should be fully set before unmolding. It should feel firm when gently touched but still have a soft jiggle.
Do not rush this step. If the cake is not fully chilled, it may break when removed from the mold.
Step 7: Make the Nutella Sauce
Add Nutella, heavy cream, milk, butter, and a pinch of salt to a small saucepan.
Warm over low heat, stirring constantly, until smooth and glossy.
Do not boil the sauce. Nutella can become too thick or grainy if overheated.
The sauce should be pourable but not watery. It should flow slowly over the cake and hold a shiny surface like the image.
Step 8: Unmold the Cake
Dip the outside of the mold briefly in warm water for 5 to 10 seconds. Be careful not to let water touch the cake.
Place a serving plate over the mold, then flip both together. Gently lift the mold.
If the cake does not release immediately, warm the outside of the mold for a few more seconds and try again.
For silicone molds, gently pull the edges away before turning the cake out.
Step 9: Pour the Nutella Sauce
Place the unmolded milk cake on a glass plate or white serving plate.
Pour the warm Nutella sauce slowly over the top. Let it flow naturally around the ring shape and into the center.
For the same look as the image, pour the sauce from a small dark cup or sauce jug while the cake is already on the serving plate.
Serve immediately after pouring, or chill briefly if you want the sauce to set slightly.
How to Make It Look Like the Picture
The image has a very clean, elegant look. To recreate it, focus on three details: a smooth ring shape, a pale creamy base, and a dark glossy Nutella topping.
Use a smooth ring mold instead of a decorative bundt pan with too many ridges. The simpler the mold, the more Japanese café-style the dessert will look.
Strain the milk mixture before pouring it into the mold. This helps the cake set with a smooth surface.
Do not pour the Nutella sauce too early. Add it right before serving so it stays glossy and dramatic.
Serve the cake on a clear glass plate or simple white plate. A small milk jug, Nutella jar, spoon, and neutral cloth napkin can be placed nearby for the same styled dessert-table feel as the image.
Texture Guide
The perfect Japanese Nutella cake should be:
Smooth on the outside
Softly set, not rubbery
Creamy when sliced
Lightly sweet
Cool and delicate
Strong enough to hold its shape
Soft enough to melt in the mouth
If the cake is too firm, it likely has too much gelatin. If it collapses, it may need more chilling time or slightly more gelatin.
Tips for the Best Result
Use whole milk and cream for the smoothest texture.
Bloom the gelatin before adding it to the warm milk.
Do not boil the milk mixture.
Strain the mixture before chilling.
Chill overnight for the cleanest unmolding.
Use a lightly greased mold.
Warm the mold briefly before unmolding.
Pour the Nutella sauce right before serving.
Keep the Nutella sauce warm and glossy, not hot and boiling.
Recipe Variations
Japanese Nutella Pudding Cake
Use the same recipe but pour the mixture into small individual cups instead of a ring mold. Top each cup with warm Nutella sauce before serving.
Matcha Nutella Milk Cake
Add 1 teaspoon matcha powder to the milk mixture. Whisk well and strain before chilling. Matcha adds a soft green color and pairs beautifully with Nutella.
Coffee Nutella Cake
Add 1 teaspoon instant espresso powder to the milk base. This gives the cake a café-style flavor and makes the Nutella taste deeper.
Hazelnut Milk Cake
Replace 1/2 cup of the milk with hazelnut milk for a stronger nut flavor.
Strawberry Nutella Cake
Serve the cake with fresh strawberries around the plate. The fruit balances the rich Nutella sauce.
Chocolate Milk Base
Add 2 tablespoons cocoa powder to the milk mixture for a chocolate version. Strain well before chilling.
Agar-Agar Version
For a more Japanese-style jelly texture, you can use agar-agar instead of gelatin. Agar sets firmer and is common in many Asian desserts.
Use 2 teaspoons agar-agar powder instead of gelatin.
Add the agar directly to the milk mixture and bring it to a gentle simmer while whisking for 1 to 2 minutes. Agar must be heated properly to activate.
Pour into the mold and chill until set.
The texture will be firmer and less creamy than the gelatin version, but it will hold its shape very well.
What to Serve With Japanese Nutella Cake
This dessert is creamy and sweet, so it pairs well with simple sides and drinks.
Good serving ideas include:
Fresh strawberries
Fresh raspberries
Vanilla ice cream
Whipped cream
Toasted hazelnuts
Butter cookies
Shortbread
Espresso
Iced coffee
Milk tea
Matcha latte
Cold milk
For a clean dessert plate, serve one slice with a few strawberries and a small spoonful of extra Nutella sauce.
How to Store
Store the cake covered in the refrigerator for up to 3 days.
Keep the Nutella sauce separate if you are not serving the cake immediately. Pour the sauce on just before serving for the best look.
Once the sauce is poured, the cake can still be refrigerated, but the sauce will firm slightly and lose some of its glossy flowing appearance.
Can You Make It Ahead?
Yes. This is a perfect make-ahead dessert.
Prepare the milk cake the day before and let it chill overnight. Make the Nutella sauce shortly before serving.
You can also prepare the sauce ahead and refrigerate it. Reheat gently over low heat or in short microwave intervals until pourable again.
Common Mistakes to Avoid
The cake did not set
The gelatin may not have been measured correctly, or the cake did not chill long enough. Chill for at least 6 hours, preferably overnight.
The cake is rubbery
Too much gelatin was used, or the mixture was overheated after adding gelatin. Measure carefully and avoid boiling.
The cake has lumps
The gelatin may not have bloomed properly, or the mixture was not strained. Always bloom gelatin and strain the milk mixture.
The cake broke while unmolding
It may not have chilled long enough, or the mold needed more warming. Dip the outside of the mold briefly in warm water and unmold gently.
The Nutella sauce is too thick
Add a little warm milk, one teaspoon at a time, until it becomes pourable.
The Nutella sauce is too runny
Let it cool for a few minutes before pouring, or stir in a little more Nutella.
Frequently Asked Questions
Is this a real Japanese cake?
This is a Japanese-inspired dessert, not a traditional Japanese sponge cake. It is inspired by chilled Japanese milk puddings, purin-style desserts, and café-style no-bake cakes.
Can I make this without gelatin?
Yes. You can use agar-agar for a firmer Japanese jelly-style version.
Can I use a regular cake pan?
Yes, but a ring mold gives the closest look to the image. A silicone mold or small bundt mold also works.
Can I make this dessert dairy-free?
Yes. Use coconut milk or oat milk instead of dairy milk, coconut cream instead of heavy cream, and a dairy-free chocolate-hazelnut spread. Use agar-agar instead of gelatin for a fully plant-based version.
Can I use Nutella inside the cake base?
Yes, but the cake will no longer have the pale cream color shown in the image. For the same look, keep the base vanilla-milk flavored and add Nutella only on top.
How long does it need to chill?
At least 6 hours. Overnight is best for a clean shape and easy unmolding.
Can I freeze this cake?
Freezing is not recommended. The texture can become watery or grainy after thawing.
Recipe Card
Japanese Nutella Milk Cake
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: About 6 hours 20 minutes
Servings: 8 to 10 slices
Category: Dessert
Method: No-Bake / Chilled
Cuisine: Japanese-Inspired
Ingredients
Milk Cake Base
2 cups whole milk
1 cup heavy cream
1/2 cup sweetened condensed milk
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
2 1/2 teaspoons powdered gelatin
1/4 cup cold water
Nutella Sauce
1/2 cup Nutella or chocolate-hazelnut spread
1/4 cup heavy cream
2 tablespoons whole milk
1 teaspoon unsalted butter
Pinch of salt
Instructions
- Lightly grease a ring mold or silicone mold with a thin layer of neutral oil.
- Sprinkle gelatin over cold water and let it bloom for 5 to 10 minutes.
- In a saucepan, combine milk, heavy cream, condensed milk, sugar, vanilla, and salt. Warm over medium-low heat until steaming, but do not boil.
- Remove from heat and whisk in the bloomed gelatin until fully dissolved.
- Strain the mixture through a fine mesh strainer.
- Pour into the prepared mold and tap gently to remove air bubbles.
- Cool briefly, then refrigerate for at least 6 hours or overnight.
- To make the Nutella sauce, warm Nutella, cream, milk, butter, and salt over low heat until smooth and glossy.
- Dip the outside of the mold briefly in warm water, then unmold the cake onto a serving plate.
- Pour warm Nutella sauce over the top right before serving.
- Slice and serve cold.
Final Thoughts
This Japanese Nutella cake recipe is smooth, elegant, and perfect for anyone who wants a beautiful no-bake dessert. The milk cake base is soft and creamy, while the warm Nutella sauce adds a rich chocolate-hazelnut finish that looks stunning when poured over the top.
It is simple enough for home cooks, but polished enough for a dinner party or dessert table. Serve it cold on a glass plate with the sauce poured fresh, and you will get the same clean, café-style look as the image.
