Nutella cake with rum, raisins and creamed rum mascarpone

Nutella-based desserts are a guaranteed success because, as you know, the desire to eat Nutella never really goes away! Today we offer you a really delicious cake made with Nutella and rum, served with a mascarpone cream that suits it perfectly. It’s very tasty, perfect for birthday celebrations or other festivities, or as a dessert for a lunch or dinner party, or just because it’s so nice and you can’t resist trying a slice! This recipe will not disappoint: success is guaranteed because it is very simple to make, although you have to pay attention to how you put the creamed mascarpone together. As always, we remind you to follow the instructions and step-by-step photographs so as to avoid any mistakes and to eliminate all doubt. So let's see how to make this Nutella cake with creamed mascarpone....


  • water 60 millilitres Warm
  • rum 2 tablespoons of dark rum
  • raisins 40 grams
  • Italian 00 flour 200 grams
  • sugar 150 grams
  • brown sugar 50 grams
  • butter 200 grams
  • nutella 100 grams
  • eggs 2 units
  • mascarpone 250 grams
  • icing sugar 5 tablespoons of icing sugar
  • rum 2-3 tablespoons of rum
  • baking powder 15g of baking powder
  • unsweetened cocoa powder 40 grams Powdered

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30 minutes Total time
60 minutes Active time
Serves 6 persons
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In a cup, soak the raisins in the hot water and rum. Sift the flour, cocoa and baking powder into a bowl and mix well together. In another bowl, mix the two types of sugar, the finely diced butter and the Nutella which you have previously softened in a bain marie, then place in a saucepan and warm over a low heat until all the ingredients are completely dissolved and amalgamated. Remove from the heat and add the raisins with the water and rum. Pour into a food mixer, then separately lightly beat the eggs and also add to the mixer, stirring constantly. Gradually also add the flour and cocoa mixture, running the food mixer at low speed. Preheat the oven to 180°C, and grease and line a circular baking tin. Pour the mixture into the tin and bake for 1 hour or until cooked – a toothpick should come out clean. To prepare the mascarpone cream, beat it with a whisk, add the rum and icing sugar and continue beating until frothy and fairly firm. Sprinkle the cake with a little icing sugar and serve each slice with a little mascarpone cream.

To make this cake even more tasty you can decorate the cake and sprinkle the surface with icing sugar. But remember to do the latter when the cake has cooled, otherwise the sugar will simply be absorbed.
Raisins are basically desiccated grapes, a process that has been performed since time immemorial so that you can preserve the fruit for long periods and eat them out of season. The raisins have delicate skin and a rich flavour but contain a large quantity of sugar, so don’t overdo it! Raisins are often used in recipes for cakes, biscuits, the classic panettone and in many other ways.

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