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.
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!
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.
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?
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. Loaf tin sizes can be quite confusing as they are measured in weight and some recipe definitions of loaf tin size vs. weight vary. I find a 23cm x 13 cm loaf tin the right size for a family cake. Any bigger and it would become quite dry before the inside was cooked.
- 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.
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
How to Make the Nutella Cake recipe:
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.
- 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
- 75 g Hazelnuts
- 100 g Nutella
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.