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This Nutella Cake is an easy to make marble loaf cake, topped with Nutella as frosting and roasted hazelnuts. A really simple and delicious chocolate and nut cake.

Overhead shot of slices Nutella Cake topped with hazelnuts on white marble background.

Oh Nutella Swirl Loaf, let me count the ways I love you.

You crept upon me in a moment of urgent cake need, whisked up in just a moment or two. You’re so quick and simple, but I can take you anywhere, proud of your charm and rugged looks. Your nutty goodness makes anyone and everyone want to dive in and yet you still keep my secret..

That you’re really super easy to make.

I won’t tell if you don’t!

Marble cake mixture raw in glass bowl.

This Nutella Cake is a really simple cake batter, mixed up in just a few minutes with the usual creaming butter and sugar, then adding eggs and flour. You then take out a third of the batter, mix with Nutella.

Pop it all into a greased and lined loaf tin, swirl a little and there you have it ready to bake.

I then top it with more Nutella (is there ever enough?) and roasted hazelnuts.

Raw cake batter in a loaf tin.

How do you make Nutella icing?

To make Nutella frosting I generally use ratios of 25% Unsalted Butter, 25% Icing Sugar and 50% Nutella. Beat the butter and icing sugar until fluffy and then beat in the Nutella. Add a little boiling water to soften if necessary. However, in this recipe, I have cheated and used neat Nutella instead of icing as a shortcut to speed you up on your way to Nutella Cake heaven. Either option is fine.

How do you melt Nutella?

Nutella is simple to warm gently in the microwave (just 20 seconds or so). I like to warm it gently like this before mixing into the cake batter. It makes it far easier to combine with the cake batter.

What can you do with Nutella?

Nutella works so well in so many baking recipes, giving a delicious nutty chocolatey flavour. There’s heaps of inspiration on my Nutella Pinterest board or how about my No Bake Nutella Cheesecake or Peanut Butter Nutella Blondies?

Overhead shot of Nutella Cake Loaf with knife on white background sprinkled with hazelnuts.

Tips for making the Nutella Cake recipe:

  • This recipe uses a 900g/2lb loaf tin like this one: Master Class Non-Stick Loaf Tin- 23cm x 13cm
  • This time may vary by up to 15 minutes either way depending on your oven so just check the cake at 45 minutes onwards.
  • Be sure to line the tin with baking paper so that the cake comes out easily.

Sliced Nutella Cake topped with Nutella and hazelnuts on white background

Fancy some other chocolate cake recipes? How about my Chocolate Orange Cake recipe or my Ultimate Snickers Layer Cake?

Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Nutella Loaf recipe. Please rate the recipe and leave me a comment below if you do.

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations

Front view of sliced Nutella Cake on white background with knife.

 How to Make the Nutella Cake recipe:

4.47 from 80 votes

Nutella Cake - Easiest ever Chocolate Nut Loaf Cake

The easiest ever Nutella Cake - This Nutella sponge cake is an easy to make marble loaf cake, topped with Nutella as frosting and roasted hazelnuts. A really simple and delicious chocolate and nut cake.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 Servings

Ingredients 

  • 225 g Unsalted butter, plus extra for greasing the tin
  • 225 g Caster sugar
  • 4 Free range eggs, medium
  • 225 g Self raising flour
  • 150 g Nutella

To top:

  • 75 g Hazelnuts
  • 100 g Nutella

Instructions 

  • Pre-heat the oven to 160C (fan or 180C non fan).
  • Cream the butter and sugar until light and fluffy.
  • Beat in the eggs, don't worry if it curdles.
  • Gently stir in the flour.
  • Remove about a third of the mixture into another bowl and add the 150g of Nutella. Gently stir in until combined. (If the room is cold, pop the Nutella in a bowl in the microwave for 15 - 20 seconds first to warm it and soften it slightly.)
  • Put the two thirds of the batter into a well greased and lined cake tin and add the Nutella flavoured batter. I put the batters side by side, lengthways down the tin.
  • Swirl the batters together using a knife.
  • Bake for about an hour or until a skewer comes out clean. This time may vary by up to 15 minutes either way depending on your oven so just check the cake at 45 minutes onwards.
  • When the cake come out of the oven, leave the oven on and toast the hazelnuts in the oven until golden. If they are in their skins, toast until the skin is very dark brown and you can smell the nuts, then gently roll the nuts around in a tea towel until the skins fall off. Chop very roughly, leaving them still quite large.
  • When the loaf is cold, turn out of the tin and slather on the remaining Nutella with a knife and top with the remaining toasted nuts.

Nutrition

Calories: 537kcalCarbohydrates: 55gProtein: 7gFat: 32gSaturated Fat: 19gCholesterol: 113mgSodium: 38mgPotassium: 204mgFiber: 2gSugar: 36gVitamin A: 655IUVitamin C: 0.5mgCalcium: 54mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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35 Comments

  1. 5 stars
    This has be ome my go to cake for occasions, I’ve made it 3 times in 4 months for different groups of people who have all loved it!
    I just use aldi ‘Nutella’ and for a grown up treat I used aldi hazelnut ‘baileys’ in the frosting!!
    Thanks for sharing this recipe it’s just the best!!!

  2. Made this last week and it was a huge hit with everyone I gave a slice to. Moist, delicious and indulgent. Loved every single bit

  3. Hello, could you help me, I made two of the Nutella hazelnut swirl loaf the first one I cooked for the hour & while that one was cooking I made another for a friend who did me a favour, I put the second one in when I took out the first one, half way through I do turn my cakes & noticed that the first one had collapesed in the middle even though the tester had come out clean, I put it back in with the second one & cooked it for another 15 mins it did rise a bit again so I cooked the second one for 1hr & 15 mins, after I let them go cold & took them out of the tins the amount of grease ie butter that was in the bottom of the pans, the bottom of the cakes are so greasy I am putting kitchen towel sheets x4 on top to soak it up, this is the very first recipe that I have tried from you so have you any idea what could of gone wrong as I am a 74 year old who has been making cakes for 50 years & never had this before very baffling.

    1. Hi Sylvia, thanks so much for your message. I hope the cakes still tasted good! What temperature did you bake them on and what temp would you normally use for a loaf type cake? It may be that turning your oven up by 10 or 20C would stabilise them and it’s possibly running a little cooler that the dial. I find that mine sink if I open the oven before the top is ‘set’. (It can also happen when too much baking powder or eggs, but I don’t think it would be that in this recipe.) Re the butter, because of the added Nutella, this is just quite a greasy recipe I’m afraid! But it tastes so good, I don’t mind soaking it up if needed! It also means it’s super moist. I hope that helps. Thanks for much for trying my recipes with your 50 years experience! Sarah x

  4. 5 stars
    Thanks for the recipe! I baked it this weekend for my son’t birthday. I used a 20cm cake tin and baked for 55 min. It came out great! I also used only 170g of sugar, since I figured Nutella is pretty sweet too. Next time I would mix half of the mixture with Nutella, since kids loved the dark part the most 🙂

  5. Oh wow, that cake looks and sounds absolutely delicious! 😍 Definitely something I’ll have to try, I love Nutella 😊