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This easy Nutella Cake is a delightful marble-effect loaf cake recipe, topped with Nutella frosting and roasted hazelnuts for an extra special treat. It’s so simple but so impressive and delicious!
Oh Nutella Swirl Loaf Cake, 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!)
Why you’ll love this Homemade Nutella Cake recipe
⭐️ Super easy for all baking levels
⭐️ Delicious chocolatey hazelnut flavour
⭐️ Impressive results every time
Sarah’s notes
This Nutella Cake is a really simple cake batter, mixed up in just a few minutes with the usual ingredients – butter, sugar, eggs and flour.
After mixing with some Nutella, all you have to do is pop it all into a greased and lined loaf tin, swirl a little and there you have it, ready to bake!
I always top it with more Nutella (is there ever enough?) and roasted hazelnuts for a special finish. I urge you to give this a try if you’re in need of a nutty, chocolatey treat.
Nutella Cake Ingredients Notes
- Unsalted butter – Some for the cake, some for greasing the tin. If you only have salted, that’s fine
- Caster sugar – Golden caster sugar works well if you have it
- Eggs – I use medium free range
- Self-raising flour
- Nutella – Or another chocolate hazelnut spread
How to make Nutella Cake
1. Cream your butter and sugar, then beat in the eggs, followed by stirring in the flour. Remove a third of the batter into a bowl and add some Nutella to it. Stir until combined.
2. Add the plain batter into a lined tin, followed by the Nutella-flavoured batter. Swirl the two together. Bake as per the recipe below. When ready, leave to cool and then top with Nutella (or Nutella frosting) and hazelnuts if using.
Storing
Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard.
Freezer You can freeze this cake for another day! Make sure you wrap it in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.
Top Tips
➡️ This recipe uses a 900g/2lb loaf tin like this one: Master Class Non-Stick Loaf Tin.
➡️ 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.
More delicious recipes with nutella…
Cheesecakes
Nutella Cheesecake (No Bake!)
Sweet Things
Blondies with Peanut Butter and Nutella
Sweet Things
Nutella Brownies {Just 3 Ingredients!}
Sweet Things
Nutella Muffins
FAQs
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.
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.
First, check the cake isn’t still wobbly when you move it. If it is, put it straight back in the oven. If not, push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked. (Some crumbs are fine, but not wet cake mixture.)
When checking your cake, just slide it out on the oven shelf rather than taking it all the way out. This is so if it’s not quite done, you can push it back in quickly before it sinks.
I sure do! Try out my Lemon Drizzle Cake, my Yoghurt Pot Cake and my Banana Cake for starters.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Nutella Cake {Easy Recipe}
Ingredients
- 225 g Unsalted butter, Plus extra for greasing the tin
- 225 g Caster sugar
- 4 Eggs, Medium, free range
- 225 g Self-raising flour
- 150 g Nutella
For the topping:
- 75 g Hazelnuts
- 100 g Nutella
Instructions
- Pre-heat the oven to 160℃ fan/180℃/Gas Mark 4.
- 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 to it. 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 comes 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you make this with round tins like a Victoria sponge!?
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!!!
Quick, easy and delicious 😋
Loved this
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
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.
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
This is so easy to make and is and everyone loved it , just about to make it for the 6th time , thank you x
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 🙂
Hi Polia, so happy to hear it went down well! Thanks for taking the time to comment 🙂
Oh wow, that cake looks and sounds absolutely delicious! 😍 Definitely something I’ll have to try, I love Nutella 😊
Thank you for this recipe, it’s delicious!