A Nutella Loaf Cake made with a soft and moist vanilla sponge swirled with layers of Nutella and topped with the most divine, silky smooth Nutella flavoured buttercream.
This is a quick and easy recipe for loaf cake made with simple ingredients and ready in just over an hour!
So I seem to have a bit of a thing for loaf cakes and am building quite a collection of recipes for them here on the blog.
Don't fancy chocolate? Try my Biscoff Loaf Cake or maybe this Courgette Cake will appeal.
If you love the chocolate and hazelnut flavour combination, then you will absolutely adore my Kinder Cake with a Nutella buttercream and gold drip. Save the recipe for when you need a fancy special occasion cake.
I think we can all agree that loaf cakes are a brilliant option for when you want to quickly throw a cake together and don't want to have to worry about layers, multiple tins and piping frosting.
Nutella Loaf Cake is no exception and is a total joy to bake and eat. I've used the same base recipe as my Vanilla Loaf Cake because it's so easy to adapt and add extra flavours.
The sponge is made soft and moist because I add melted butter to the cake batter instead of creaming the ingredients in the traditional way. It also stays fresher for a lot longer than your average sponge cake.
What this gives you is an intensely flavourful loaf cake with the most outstanding texture. Swirl through Nutella to get a marble effect and top with Nutella buttercream and you're pretty much in chocolate hazelnut heaven.
Making the sponge is really easy all you need to do is:
- Beat the sugar and eggs
- Add the dry and wet ingredients
- Pour in the melted butter
You then layer it up in a 2lb loaf tin with the Nutella. There are two ways to approach this.
- Set aside a third of the cake batter and mix it with Nutella then swirl it into the rest of the cake batter.
- Add a layer of cake batter, then a layer of warm Nutella and repeat.
I have done it both ways and I prefer option 2 because I have found that you get much more of the Nutella flavour shining through.
With option 1 the Nutella can become a bit lost and the marble swirl pattern isn't as obvious.
However, it's worth noting that when adding Nutella in layers it will sink towards the bottom because it's quite thick and thus heavier than the cake batter.
What you will end up with is the best ever vanilla cake interlaced with chocolate and hazelnut. A combination that works so well.
You could leave the loaf cake as it is but adding a Nutella flavour buttercream is the ultimate treat. The frosting is super quick and easy to make and really is the icing on the cake - literally!
Add some chopped roasted hazelnuts for decoration and you have the best ever quick and easy loaf cake.
Top tips
- Allow the melted butter to cool slightly before adding it to the cake batter.
- Warm the Nutella for 20-30 seconds in the microwave before adding the layers as this will make it easier to spread.
- Use a 2lb loaf tin and make sure you line it with baking paper.
- Gently spread the Nutella on top of the cake batter so you don't disturb the layers.
- When you add the cake batter to the loaf tin it will be almost full (unlike other recipes that tell you to fill it ⅔). The cake will not overflow because it is being cooked in a very low oven.
- This cake will peak over the top of the tin and will most likely have a crack down the middle. This is not a plain sponge recipe with no taste or character so embrace the cracks!
- When making the buttercream if it's too thin add icing sugar a tablespoon at a time until it reaches the desired consistency. If it's too thick add a splash of milk.
- Don't attempt to add the Nutella buttercream until the cake is completely cool otherwise it will slide off.
- Storage: Wrap in clingfilm or store in an airtight container and store in a cool, dark place. This type of cake doesn't need to be kept refrigerated and will stay fresh for at least 4 days.
- Freezing Instructions: Nutella Loaf Cake can be frozen for up to 3 months. I suggest cutting into slices and individually wrapping each slice before freezing. Allow the cake to thaw in the fridge then bring to room temperature before eating.
I hope you love making and eating it as much as I did. Please rate the recipe below and leave me a review or comment. I love hearing from you!
More easy loaf cake recipes
- Orange Drizzle Loaf Cake
- Lemon Drizzle Loaf Cake
- Carrot Cake Loaf
- Chocolate Loaf Cake
- Malteser Loaf Cake
- Red Velvet Loaf Cake
- Strawberry Loaf Cake
Nutella Loaf Cake
A Nutella Loaf Cake made with a soft and moist vanilla sponge swirled with layers of Nutella and topped with the most divine, silky smooth Nutella flavoured buttercream.
Ingredients
For the Nutella Swirl Loaf Cake
- 320g (1.5 cups) caster sugar
- 3 large eggs
- 350g (2 cups) plain flour
- 1.5 tsps baking powder
- 0.5 tsp salt
- 250ml (1 cup) whole milk
- 2 tsps vanilla bean paste or vanilla extract
- 200g (0.75 cup) unsalted butter, melted
- 200g (0.50 cup) Nutella, warmed
For the Nutella Buttercream
- 80g (0.25 cup) unsalted butter
- 250g (1.5 cups) icing sugar (powdered sugar)
- 200g (0.50 cup) Nutella
- 2 tbsps milk
- 1 tsp vanilla bean paste or vanilla extract
- pinch of salt
- handful of roasted chopped hazelnuts for decoration.
Instructions
- Preheat the oven to 170ºC/150ºC Fan/Gas 3/330ºF Line a 2lb loaf tin with baking paper.
- You can use a stand mixer with the paddle attachment fitted or a handheld electric whisk. Add the sugar and eggs to a large bowl and beat until light and frothy.
- Sieve the flour, baking powder and salt into a bowl. Combine the milk and vanilla in a jug. Add ⅓ of the flour mixture to the egg mixture and beat on a low speed until combined. Then tip in ⅓ of the milk mixture and beat again. Repeat with the next ⅔ of ingredients until they've all been added. Turn the speed up to medium and beat for 1 minute to ensure everything is well mixed.
- Next, slowly pour the cooled melted butter into the cake batter then beat for 1 minute until the mixture is very smooth and well combined.
- Pour ⅓ of the cake batter into the lined loaf tin then carefully spread over half of the warmed Nutella. Gently pour over another ⅓ of cake batter and add the second layer of warmed Nutella. Finally pour over the last ⅓ of cake batter. Bake in the centre of the preheated oven for 1 hour and 15 minutes. The cake will be golden brown and will spring back when touched with your finger. Remove from the oven, leave in the tin for 10 minutes then transfer to a wire rack to cool.
- To make the Nutella buttercream: Add the butter and icing sugar to a bowl and beat (with paddle attachment or handheld whisk) until the mixture looks like sand. Add the Nutella, milk, vanilla extract and beat for 3-4 minutes until light and fluffy. The consistency should be like soft spreadable butter. If it's too thin add icing sugar 1 tbsp at a time, if it's too thick add a splash more milk.
- When the cake is completely cool spread over the Nutella buttercream using a palette knife and sprinkle over the chopped hazelnuts.
Notes
- Allow the melted butter to cool slightly before adding it to the cake batter.
- Warm the Nutella for 20-30 seconds in the microwave before adding the layers as this will make it easier to spread.
- Use a 2lb loaf tin and make sure you line it with baking paper.
- Gently spread the Nutella on top of the cake batter so you don't disturb the layers.
- When you add the cake batter to the loaf tin it will be almost full (unlike other recipes that tell you to fill it ⅔). The cake will not overflow because it is being cooked in a very low oven.
- This cake will peak over the top of the tin and will most likely have a crack down the middle. This is not a plain sponge recipe with no taste or character!
- When making the buttercream if it's too thin add icing sugar a tablespoon at a time until it reaches the desired consistency. If it's too thick add a splash of milk.
- Don't attempt to add the Nutella buttercream until the cake is completely cool otherwise it will slide off.
- Storage: Wrap in clingfilm or store in an airtight container and store in a cool, dark place. This type of cake doesn't need to be kept refrigerated and will stay fresh for at least 4 days.
- Freezing Instructions: Nutella Loaf Cake can be frozen for up to 3 months. I suggest cutting into slices and individually wrapping each slice before freezing. Allow the cake to thaw in the fridge then bring to room temperature before eating.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 885Total Fat: 44gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 119mgSodium: 258mgCarbohydrates: 112gFiber: 4gSugar: 80gProtein: 11g
Nutrition is an estimate only.
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