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.
Servings 20 Squares
Calories 271kcal
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)