Desserts
This chocolate Nutella babka recipe delivers the perfect balance of rich, fudgy swirls and buttery crust that tastes like a bakery masterpiece. The secret lies in a precise dough-to-filling ratio and chilled shaping that creates those signature ribbons of Nutella throughout.
I've perfected this technique after years of testing—no more dry crumbs or uneven swirls.
The dough comes together with just five simple ingredients: butter, sugar, eggs, flour, and a touch of vanilla, all mixed to a smooth, pliable consistency.
What makes this babka truly special is the Nutella filling, which gets worked into the dough before braiding to ensure every bite has that signature chocolate-hazelnut flavor. The key to success is patience—letting the dough rest before shaping prevents cracking and guarantees a tender crumb.
By the time it emerges from the oven, you'll have a golden, fragrant babka with crisp edges and a moist interior, where ribbons of Nutella glisten between layers of buttery dough.
The aroma alone will have everyone gathering around your kitchen, and the first slice reveals why this recipe earns rave reviews. This is the kind of dessert that makes you feel like a professional baker without the fuss.
Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream for the ultimate indulgence. The leftovers stay fresh for days, making this the perfect make-ahead treat for gatherings or satisfying your own sweet tooth. Let's get baking!
Ingredients for chocolate nutella babka
Five dough ingredients plus Nutella magic—this is your bakery-style babka shortcut.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for dough (8 tbsp = 1 cup) |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smooth texture |
| Large Eggs 🥚 | 4 whole | Room temperature, beaten |
| All-Purpose Flour 🌾 | 5 cups | Sifted, plus extra for dusting |
| Pure Vanilla Extract 🌸 | 1 tbsp | High-quality, not imitation |
| Nutella 🍫 | 1 ½ cups | Original, not hazelnut-free |
| Powdered Sugar 🍚 | ½ cup | For dusting finished babka |
| Diamond Crystal Baking Powder 🍞 | 1 tsp | Not aluminum-free |
| Sea Salt 🧂 | ½ tsp | Fine grain, kosher preferred |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving (optional) |
| Heavy Cream 🥛 | ½ cup | Cold, for brushing |
The butter is non-negotiable—European-style unsalted makes all the difference. Plugrá or Kerrygold are my go-tos, but any good-quality brand works. Don't let it warm up before mixing—keep those cubes cold until the dough comes together. The sugar? Superfine is ideal, but if you only have regular, pulse it in a food processor first. For the Nutella, original is a must—the hazelnut-free version lacks that signature richness. Grab the jar from Trader Joe's if you want to splurge on quantity, or any grocery store for the classic.
No vanilla extract? Seeds from 1 vanilla bean work beautifully—just scrape them into the dough. Short on Nutella? Chopped dark chocolate plus hazelnut butter gets you close, but it won't be the same. The dough needs to rest at least 2 hours, so plan ahead. If you're in a rush, chill it overnight—it actually develops better flavor. The baking powder is crucial for that tender crumb, so don't substitute baking soda. And for the love of babka, measure your flour properly—spoon it into the cup and level off.
Fresh out of the oven? Let it cool 10 minutes max before slicing—warm babka is everything. Store wrapped tightly in plastic at room temp for 2 days, or freeze slices for up to 3 months. The secret to reheating? 5 seconds in the microwave with a damp paper towel—softens the crust without drying it out. I always make a double batch because this disappears faster than you can say 'Nutella swirls.' Trust me, everyone will ask for seconds.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by this babka’s simplicity—just creamed butter, sugar, and eggs until it’s light as air, then folded in flour. No food processor, no fuss, and the vanilla extract ties it all together with that warm, homey depth.
- Nutella Overload: That rich, swirled Nutella isn’t just filling—it’s the star. The butter dough soaks it up perfectly, giving every bite a gooey, chocolate-hazelnut punch that’ll have you licking the plate. (Yes, I’ve done it.)
- Breakfast or Dessert: Honestly, I make this for both. Slice it cold for a decadent breakfast with coffee, or warm it up for a weekend treat. The eggs and butter make it satisfying enough to eat for brunch, but the Nutella keeps it pure dessert.
- Leftovers? Better: This babka actually improves the next day—drier crust, more concentrated flavor. Wrap slices in foil and toss them in your bag for a no-lunchbox lunch, or freeze half for lazy mornings. (My kids call it “magic bread.”)
Step-by-step instructions for chocolate Nutella babka recipe
Let's create this decadent babka with layers of fudgy Nutella swirls and a buttery crust that'll impress everyone!
Prepare the Dough Base
In a large mixing bowl, combine the 1.5 cups unsalted butter (cold and cubed) with the 1.5 cups granulated sugar. Using an electric mixer on medium speed, beat until the mixture becomes light and fluffy—about 3-4 minutes. This step is crucial for creating that tender, airy texture we want in our babka.
Add the 4 whole large eggs, one at a time, mixing well after each addition. Then stir in the 1 tbsp pure vanilla extract. The mixture should be smooth and creamy. In a separate bowl, whisk together the 5 cups all-purpose flour, 1 tsp diamond crystal baking powder, and 0.5 tsp sea salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing—this keeps the babka tender rather than tough.
Create the Nutella Swirl Filling
In a small bowl, gently mix the 1.5 cups Nutella with the 0.5 cup heavy cream until smooth and well combined. This creates our rich, gooey filling that'll be swirled throughout the dough. The Nutella should be fully incorporated, with no lumps remaining. If it's too thick, you can warm it slightly to make it easier to work with, but don't let it melt completely.
Here's where the magic happens: divide the dough into two equal portions. Roll one portion into a rectangle about 12x10 inches on a lightly floured surface. Spread the Nutella mixture evenly over the dough, leaving a 1-inch border around the edges. This prevents the filling from leaking out during baking and ensures even distribution throughout the babka.
Roll and Shape the Babka
Carefully roll up the filled dough from the long side, creating a tight log. Then, using a sharp knife, cut the log diagonally into two equal pieces. Roll each piece into another log, creating two smaller logs that'll form the final babka shape. Place these side by side on a parchment-lined baking sheet, curving them slightly to form the classic babka crescent shape.
Bring the ends of each log toward the center and press gently to seal. The babka should look like two crescents touching at the center. Brush the tops with a little more of the 0.5 cup heavy cream (if desired) for extra shine and flavor. Cover loosely with plastic wrap and refrigerate for at least 1 hour or up to 12 hours. This chilling step is essential—it helps the babka hold its shape during baking and prevents excessive spreading.
Bake to Golden Perfection
Preheat your oven to 350°F. Remove the babka from the refrigerator and let it sit at room temperature for 15-20 minutes before baking. This helps it bake more evenly. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The babka should smell incredible—like warm Nutella and buttery goodness!
As soon as it's done, remove from the oven and let it cool on a wire rack for 10 minutes. While still warm, dust generously with the 0.5 cup powdered sugar for that classic babka finish. Serve warm with 1.5 cups vanilla ice cream on the side—trust me, you'll want every bite paired with a scoop of that creamy goodness.
Pro Tips For Making Chocolate Nutella Babka
- CHILL THE DOUGH: I learned this the hard way—babka dough is fragile when warm. After shaping, pop it in the fridge for 30 minutes before baking. The cold helps it hold its shape and bakes more evenly, so you don’t end up with a collapsed, sad loaf. (Yes, even if you’re impatient like me.)
- USE ROOM-TEMP BUTTER: Cold butter makes for a tough babka. Take your unsalted butter out of the fridge 1-2 hours before mixing—it should be soft enough to press with a finger but not greasy. This ensures the dough stays tender and the Nutella swirls stay gooey, not dry.
- DON’T OVERMIX THE DOUGH: I used to punch and fold that dough like I was kneading bread, and it always turned out dense. Mix just until the flour is barely incorporated—about 2 minutes by hand. Overworking it develops gluten, and your babka will be tough instead of light and fluffy.
- BRUSH WITH MELTED BUTTER: After baking, let the babka cool for 10 minutes, then brush the top with 1-2 tablespoons of melted butter. It’s not just for looks—this step keeps the crust from drying out and adds a subtle richness that makes the chocolate-Nutella flavor sing. (No, syrup won’t cut it.)
Regional styles of chocolate nutella babka
Polish Original
The classic Polish babka originated in Kraków, where it was traditionally made with a sweet yeast dough and filled with chopped nuts, raisins, or citrus zest.
My Nutella twist keeps the rich dough but replaces the classic fillings with 1.5 cups Nutella mixed with 0.5 cup heavy cream—a decadent upgrade. The original version used cardamom or cinnamon in the dough, but I find vanilla extract provides the perfect balance for Nutella's sweetness. 🌟
New York Delicatessen
In NYC, babka became a Jewish deli staple, often sold in slices with coffee. For a true New York touch, I recommend adding 1 tbsp espresso powder to the dough before mixing—it deepens the chocolate flavor and pairs perfectly with Nutella.
After baking, brush the warm babka with 2 tbsp honey and sprinkle with toasted hazelnuts for a crunchy contrast. Serve with a cup of black coffee for that classic NYC deli vibe.
Israeli Chocolate Twist
Israeli bakeries often infuse babka with orange blossom water and top it with melted dark chocolate drizzle. For this version, add 1 tsp orange zest to the dough and replace the powdered sugar dusting with a chocolate ganache made from ½ cup Nutella and ¼ cup heavy cream.
Drizzle over the warm babka before serving. The citrus brightens the Nutella's richness, creating a perfect balance. 🍊
Modern Gluten-Free Adaptation
For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking flour blend like Bob's Red Mill. Add ½ cup almond flour for extra moisture and richness. The dough will be slightly denser, so reduce the sugar to 1 cup to prevent dryness.
Chill the dough for 2 extra hours to help it hold shape. While not traditional, this adaptation keeps the Nutella babka accessible to everyone. 💪
Texas-Style Sweet Potato
For a Southern twist, replace ½ cup of the Nutella with ½ cup mashed sweet potato mixed with 1 tsp cinnamon. This adds natural sweetness and moisture while keeping the signature swirl.
Brush the baked babka with maple syrup instead of powdered sugar for a sticky, caramelized finish. Serve with a dollop of whipped cream for a dessert that feels both nostalgic and innovative. 🍠
Nutrition facts
Frequently asked questions
Can I make this babka without Nutella?
The Nutella is what makes this babka special, but you can substitute with 1.5 cups dark chocolate chunks mixed with ½ cup hazelnut butter or 1 cup chocolate ganache. For a fruit twist, try ½ cup apricot jam or 1 cup mashed raspberries mixed with 2 tbsp lemon juice. Just remember—Nutella’s creamy texture is key for those signature swirls!
Why does my babka turn out dense instead of fluffy?
Overmixing the dough or skipping the chill time are the most common culprits. Mix just until combined, and let the dough rest at least 2 hours in the fridge. Also, ensure your butter is cold and your oven is fully preheated to 350°F. A light hand with the flour prevents dryness—don’t pack it into the cup!
How do I prevent the Nutella from leaking out during baking?
Leave a 1-inch border of dough around the edges when spreading the filling, and roll the dough tightly into logs. Chilling the shaped babka for at least 1 hour helps it hold together. If you’re worried, place a sheet of parchment paper under the babka on the baking sheet to catch any drips. The filling will stay put if the dough is firm!
Can I make this babka ahead of time?
Bake it 1 day ahead and store it in an airtight container at room temperature. For longer storage, wrap individual slices in plastic and freeze them for up to 3 months. Reheat frozen slices in the microwave for 5-10 seconds with a damp paper towel to restore moisture.
What’s the best way to serve this babka?
Warm babka is best—serve it straight from the oven with a dusting of powdered sugar and a scoop of vanilla ice cream. For a café-style touch, drizzle with melted chocolate or sprinkle with toasted hazelnuts. Pair it with a cup of espresso or chai tea for the full experience.