Holly Wheeler’s Upside Down Chocolate Cake
An easy Devil’s Food style Nutella chocolate cake inspired by Holly Wheeler from Stranger Things, made with mayonnaise for a softer crumb, no added sugar, and finished with Nutella and sprinkles.
Easy, chaotic Devil’s Food Nutella cake recipe
As soon as I saw Holly Wheeler baking that chocolate cake in the Upside Down, I knew I had to recreate it, with my own secret special touch: mayonnaise.
Yes, this cake uses mayonnaise. Please do not judge. At the end of the day, mayonnaise is just eggs and oil with a bit of vinegar. In classic baking, you would add those ingredients separately, but using mayonnaise means everything is already emulsified. That gives you a softer crumb, better moisture, and a cake that stays perfect for days. You do not taste it. It just levels up the cake.
There is also no added sugar in this recipe. Nutella already brings all the sweetness this cake needs. And before you say anything about the Nutella, let me tell you a secret. Nutella existed in the 80’s.
This is not a polished bakery cake. This is a comfort cake made in chaos, finished in a way that feels messy, nostalgic, and very intentional.
Ingredients
What you need
For one round cake, 18 cm diameter pan
Dry ingredients
1 cup + 2 tbsp all-purpose flour
1/3 cup + 1 tbsp unsweetened natural cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
Wet ingredients
1 cup Nutella
3/4 cup full-fat mayonnaise, not light
2/3 cup hot coffee or hot water
1 tsp vanilla extract
For the chaotic finish
1/3 cup Nutella, warmed
Colored sprinkles
Cocoa note
If your cocoa is Dutch-process or alkalized, add 1 tsp vinegar to the wet ingredients to ensure proper rise.
How to make Holly Wheeler’s Upside Down cake
Prepare the pan and oven
Heat the oven to 170°C conventional.
Grease the pan generously and dust it with cocoa powder, tapping out the excess. This works better than parchment for this cake and keeps the edges dark and clean.
Place the pan on the middle rack.
Mix the dry ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
Make the Nutella base
In a separate bowl, whisk the Nutella, mayonnaise, and vanilla until smooth and glossy.
If using Dutch-process cocoa, whisk the vinegar in now.
Combine everything
Add the Nutella mixture to the dry ingredients.
Slowly pour in the hot coffee or water while whisking.
The batter should be dark, glossy, and pourable but not thin. It should fall slowly off the whisk.
Bake
Pour the batter into the prepared pan and gently level the top. Do not fill the pan more than two-thirds full.
Bake for 42 minutes.
Do not open the oven before minute 38.
At 42 minutes, check:
A toothpick comes out with moist crumbs, not wet batter
The center springs back when lightly pressed
There is no jiggle in the middle
If needed, bake 2 to 4 minutes more. Most ovens are perfect between 42 and 44 minutes.
Cool
Let the cake cool in the pan for 15 minutes.
Turn it out onto a rack and let it cool completely before finishing.
The chaotic Nutella finish
This cake is meant to be finished in a chaotic way.
It is not about clean layers or perfect slices.
Split the cake
Slice the cake horizontally into two layers.
Create the crumble
Take the top layer and gently break it into large, uneven pieces using your hands.
Not fine crumbs.
Not dust.
Rough, irregular pieces.
First Nutella layer
Spread a generous layer of Nutella over the bottom half of the cake.
Add the crumble
Scatter the cake pieces over the Nutella layer, letting the surface stay uneven and textured.
Nutella again
Drizzle or spoon more Nutella over the crumbs.
Finish with confetti
Top everything with colored sprinkles.
This is chaotic by choice.
Troubleshooting
The top layer breaks when handled
That is expected. This cake is designed to be finished with a crumbed top layer. Embrace the texture and continue with the Nutella and sprinkles.
My cake feels gummy
Most likely underbaked or sliced while still warm. Let the cake cool completely and add 2 minutes next time if needed.
My batter felt thick
That is correct. This cake needs body to hold its height in an 18 cm pan. Do not add more liquid.
I am nervous about the mayonnaise
You will not taste it. It only improves moisture and texture.
Storage
How to keep it
Room temperature: up to 3 days, well wrapped
Fridge: up to 5 days, bring to room temperature before serving
Freezer: wrap slices individually, up to 2 months
This is an easy, real chocolate cake. Dark, comforting, nostalgic, layered with Nutella, cake crumbs, and colored sprinkles. While everyone in the real world is risking their lives trying to save Holly from Vecna, she’s in the Upside Down baking this cake.