Nutella Traybake

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.

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. 

This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged more.

3/4 shot of squares of cake on wooden chopping board.

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. 

Top view of Nutella Traybake cut into squares on chopping board with sharp knife.

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. 

Nutella Cake mix in baking tin.

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. 

Baked chocolate cake in tin.

What Tin Should You Bake Traybake Cakes in?

I bake all my traybakes and brownies in this brownie tin (affiliate like) 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

Nutella Traybake in baking tin with Nutella Buttercream.

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. 

Baked Nutella Cake drizzled in nutella in baking tin.

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. 

square of cake on white plate, rest cut on chopping board in background.

More Nutella Recipes

If you like this Nutella Cake you might also want to try:

Yield: 20 Squares

Nutella Traybake

top view, nutella traybake on chopping board with knife. Small square of cake on white plate. Open jar of nutella also in shot.

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.

Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

For the Nutella Sponge Cake:

  • 150g Caster Sugar
  • 150g Butter or Margarine
  • 3 Eggs
  • 175g Self Raising Flour
  • 25g Cocoa
  • 115g Nutella (or alternative)

For the Nutella Buttercream:

  • 75g Unsalted Butter – at room temp
  • 150g Icing Sugar
  • 20g Cocoa
  • 75g Nutella + Extra to Drizzle (optional)
  • 2tbsp Milk (optional)

Instructions

  1. Preheat the oven to 180 degrees (fan-assisted) and grease or line a deep baking tray
  2. Whisk together the butter and sugar until fluffy
  3. Whisk in the eggs, one at a time
  4. Sift in the cocoa and flour and mix until smooth
  5. Gently stir through the Nutella until even
  6. Tip into your tray and spread into the corners
  7. Bake in the oven for 15 – 20 minutes, removing when a skewer comes out clean
  8. Leave in the tin to cool completely
  9. To make the Nutella buttercream, first beat the butter until soft
  10. Add the cocoa and icing sugar and beat until the mix is smooth
  11. Stir through the Nutella
  12. If the buttercream is too thick, add a little milk, a bit at a time until smooth and spreadable
  13. Spread the buttercream roughly over the cake with a palette knife or spatula
  14. If desired, gently melt a dollop of Nutella in the microwave or small pan until it’s runny
  15. Use either a spoon or piping bag to drizzle over your cake
  16. 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 Information:

Yield:

20

Serving Size:

1 Square

Amount Per Serving: Calories: 242Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 169mgCarbohydrates: 29gFiber: 1gSugar: 20gProtein: 3g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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