A Nutella Traybake Cake topped with Nutella Buttercream Icing is sweet, sticky and wonderfully moist. It’s the perfect simple bake for kids’ parties and birthdays or just an easy treat.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
Nutella is a big favourite in our house. The kids would happily eat Nutella on toast (or indeed the Aldi version!) every day and a Nutella sandwich for lunch.
My Nutella Loaf Cake is another favourite.
Soft, chocolate sponge cake with added Nutella yum, topped with a thick layer of Nutella Buttercream. Amazing!
If anything, this Chocolate and Nutella Traybake is even better because it cooks really quickly, the sponge is super moist, and the Nutella Frosting wonderfully thick and sticky.
Traybake cakes like a Nutella Traybake Cake are perfect for kids’ birthdays or taking into school in squares.You can cook a whole cake in 15-20 minutes without any layers and have 20 squares ready to go.
How to Make a Nutella Traybake Cake
I love making traybake cakes (meal traybakes too really!) They are quick and simple, easy to cut and eat, and always yummy.
This Chocolate and Nutella Cake is super simple. It’s just a basic chocolate sponge with added Nutella.
To Add Nutella to Cake Mix simply make a basic chocolate sponge and then whisk in a good dollop of Nutella.
What Tin Should You Bake Traybake Cakes in?
I bake all my traybakes and brownies in this brownie tin (affiliate link) lined with reusable baking paper (affiliate link).
You can, however, bake in any baking tray as long as it’s relatively deep. If it’s larger than mine and your cake mix is spread more thinly, you’ll need to decrease the bake time.
How to Make Nutella Buttercream
The same goes for Chocolate and Nutella Icing.
It’s just a basic chocolate buttercream with Nutella stirred through.
If you can I recommend using real unsalted butter instead of margarine for buttercream. Leave it out to come to room temperature for at least an hour first and then beat soft before adding the icing sugar and cocoa.
If you are making Nutella icing with margarine, you might need to add more icing sugar and cocoa to compensate for the higher liquid content. If you don’t want to alter the flavour, stirring through a tbsp of cornflour can help.
Decorating a Nutella Cake
To decorate my Nutella Traybake, I leave the icing to set for an hour or so before drizzling over some melted Nutella.
This is totally optional, but if you want to, I heat 2 tsp of Nutella gently in a small pan (you could use the microwave) just so that it’s runny. I then spoon this into a piping bag and drizzle over roughly.
More Nutella Recipes
If you like this Nutella Cake you might also want to try:
Nutella Traybake
Ingredients
For the Nutella Sponge Cake:
- 150 g Caster Sugar
- 150 g Butter or Margarine
- 3 Eggs
- 175 g Self Raising Flour
- 25 g Cocoa
- 115 g Nutella (or alternative)
For the Nutella Buttercream:
- 100 g Unsalted Butter (at room temp)
- 100 g Icing Sugar
- 200 g Nutella (+ Extra to Drizzle – optional)
- 2 tablepsoons Milk (optional)
Instructions
- Preheat the oven to 180 degrees (fan-assisted) and grease or line a deep baking tray.
- Whisk together the butter and sugar until fluffy.
- Whisk in the eggs, one at a time.
- Sift in the cocoa and flour and mix until smooth.
- Gently stir through the Nutella until even.
- Tip into your tray and spread into the corners.
- Bake in the oven for 15 – 20 minutes, removing when a skewer comes out clean.
- Leave in the tin to cool completely.
- To make the Nutella buttercream, first beat the butter until soft.
- Add icing sugar and beat until the mix is smooth.
- Stir through the Nutella.
- If the buttercream is too thick, add a little milk, a bit at a time until smooth and spreadable.
- Spread the buttercream roughly over the cake with a palette knife or spatula.
- If desired, gently melt a dollop of Nutella in the microwave or small pan until it’s runny.
- Use either a spoon or piping bag to drizzle over your cake.
- Leave to set for 1 hour before removing from the tin, removing the paper and cutting into squares.
Notes
- If you haven’t got time to cool fully in the tin, leave for as long as you can before removing it to a wire rack.
- If you are using margarine for the buttercream, you may need more icing sugar or a tbsp of cornflour for a thick consistency.
- I use this tin (affiliate link)
- I remove from the baking paper carefully using a slice like this (affiliate link)
Nutrition
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.
