Nutella Loaf Cake, with Nutella Buttercream and Nutella drizzled on top? All the Nutella! This loaf cake is super simple and always a big win with the kids.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
One good thing that has come out of this whole social distancing thing is that I have more time to bake.
At the moment, we’re enjoying a cake every weekend at least. It’s something nice to do with the kids, and it fits well into our home learning schedules.
Teamed with a lack of cardio exercise, and my jeans aren’t going to fit for much longer, but really, at the moment, who cares?
I’m doing Yoga most days, and anyone who follows my Instagram may have seen my garden kettlebell sessions. Keeping fit certainly isn’t impossible, but at the same time, it’s not something that I’m worrying too much about.
Exercise is great. It helps my mood. But so does cake!
As long as we can get flour, that is!
Nutella Loaf Cake
Are your kids obsessed with Nutella? Mine are. Nutella on toast is their favourite breakfast. Except for perhaps Nutella on pancakes! They’d eat it every day.
So, obviously, Nutella Cake was always going to be a hit. It’s easy enough for them to help bake and super tasty.
I don’t actually use branded Nutella for my Nutella Loaf Cake, so it should perhaps be called “Chocolate Hazelnut Loaf Cake” but that doesn’t flow quite as well, does it?
Aldi do their own version of a chocolate hazelnut spread, which is pretty much exactly the same, it certainly tastes as good. I’d imagine all of the other major supermarkets do too, so use whatever you’ve got.
Nutella Buttercream
I think that the Nutella Buttercream is what really makes this Nutella Loaf Cake extra special.
I also melt another tablespoon of Nutella in my tiny saucepan and drizzle it over the top. Because why not? I use a piping bag to drizzle, but you could totally just spoon it on.
Alternatively, you could add Nutella Buttercream to a chocolate loaf cake, or chocolate buttercream to a Nutella Cake, it all works.
Or, you could skip the buttercream completely and just drizzle Nutella straight over the Loaf Cake.
If you have any Nutella Buttercream left, you can freeze it in an airtight tub for another time. It will be fine for 3 months. However, the texture can be a little bitty once thawed. Mix in a tbsp of milk, and it should be fine.
Or, you could spread it on some digestive biscuits!
Ingredients for Chocolate Nutella Cake
I use pretty much the same basic cake batter recipe for all of my loaf cakes, with just a few additions and changes for flavour. This recipe for Nutella cake is no different. I use:
Caster Sugar
Margarine – or room temperature butter.
Eggs
Self-Raising Flour – If you only have plain flour, add a teaspoon of baking powder
Cocoa – I usually use real chocolate and cocoa when I make a chocolate cake, but I don’t think this Nutella sponge cake needs chocolate as well.
Nutella
Ingredients for Nutella Buttercream
If you prefer, you can leave your Nutella chocolate cake naked. You can also top it with plain chocolate buttercream or even make a chocolate cake and top it with Nutella icing. All of these combinations work!
But for me, a small Nutella cake topped with Nutella icing and then drizzled with even more Nutella is the absolute best of everything!
For the Buttercream for my Nutella loaf cake recipe, I use:
Butter – Not margarine, which is oil-based and leads to a sloppy buttercream
Icing Sugar
Nutella
What You Need to Make a Chocolate Nutella Pound Cake
One of my favourite things about making easy loaf cakes like this chocolate Nutella cake is that you don’t need much. I Use:
These are all affiliate links.
Could You Make Nutella Ganache?
Ganache is a great alternative to Nutella Buttercream if you want something a little different. You could also slice the cake in half and spread Nutella Ganache through the middle for a sandwich loaf cake.
For a quick Nutella Ganache:
- Place 225g Nutella in a bowl and set to one side
- Gently heat 120ml double cream in a small saucepan, just until it’s reaching the boil, stirring constantly so it doesn’t catch to the bottom of the pan.
- Pour the heated cream over the Nutella and whisk
- Whisk until it thickens, this can take a few minutes
- If it’s still too runny, whisk in more Nutella, tsp at a time
You can leave this Nutella Ganache to cool and then pour it straight over your cake. You can also pour it into a jar and keep in the fridge, to be used as a sauce, either for your cake or for another yummy dessert (ice cream is fab!!)
Can You Add Extra Nutella?
Of course! The Nutella I’ve added is enough for a bit of flavour. But, if you want your Nutella Loaf to be more Nutella packed, add a little more.
You might need to adjust your bake time if you are adding more to your cake, and use less butter if you are adding more to your buttercream. But, a standard jar is 400g, so go for it!
Another alternative is making a Nutella swirl loaf. You could do this by skipping the cocoa in your pound cake sponge, and just swirling the Nutella through instead of mixing it in thoroughly.
Or you could still add the cocoa and swirl Nutella through for a chocolate and Nutella swirl cake. This won’t look as good but would taste super chocolatey.
How Long Will This Nutella Loaf Cake Last?
Honestly, it lasted for about 12 hours in our house. Wrapped or covered it will stay pretty fresh for up to 3 days.
You can also freeze Nutella Loaf Cake, wrapped or in a sealed tub for up to three months. I would however freeze before adding the buttercream.
Other Easy Loaf Cakes
- Chocolate Loaf Cake
- Coffee Cake
- Lemon and Blueberry Loaf
- Lemon Drizzle Cake
- Banoffee Loaf
- Rhubarb and Custard Loaf
Nutella Loaf Cake
Ingredients
For the Cake:
- 170 g Caster Sugar
- 170 g Butter or Margarine
- 3 Eggs
- 200 g Self Raising Flour
- 30 g Cocoa
- 150 g Nutella
For the Buttercream:
- 100 g Butter (at room temperature)
- 100 g Icing Sugar
- 200 g Nutella (Plus tablespoon to drizzle – optional)
Instructions
The Nutella Loaf Cake:
- Preheat the oven to 160 degrees (fan-assisted).
- Grease a cake tin.
- Cream together the butter and sugar until light and fluffy.
- Mix in the eggs one at a time.
- Sift in the flour and cocoa and fold until even.
- Gently fold in the Nutella until evenly mixed in.
- Pour into the cake tin.
- Bake for 50 minutes, or until cooked through (test the middle by inserting a skewer).
- Leave to cool in the tin for 10 minutes before tipping out to cool completely on a wire rack.
The Buttercream:
- Once the cake has completely cooled mix beat the butter until soft.
- Add the icing sugar and continue to beat until smooth.
- stir through the Nutella.
- Spread on top of the cake liberally using a palette knife.
- Optional – Gently melt a tbsp of Nutella in a pan or the microwave and use a piping bag or spoon to drizzle over the cake.
Notes
- Butter is much better for buttercream than margarine. If you are using margarine, you’ll need a lot more icing sugar, and maybe a tbsp of cornflour to thicken the mixture without it becoming too sweet.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
