Nutella Loaf Cake
A Super simple Nutella Loaf Cake topped with Nutella Buttercream for extra yum!
Servings 12 Slices
Calories 412kcal
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.