Nutella Cake {Easy Recipe}
This Nutella Cake is an easy-to-make marble loaf cake, topped with Nutella as frosting and roasted hazelnuts. Such a simple and utterly delicious chocolate and nut treat!
Servings: 10 Servings
Ingredients
- 225 g Unsalted butter Plus extra for greasing the tin
- 225 g Caster sugar
- 4 Eggs Medium, free range
- 225 g Self-raising flour
- 150 g Nutella
For the topping:
- 75 g Hazelnuts
- 100 g Nutella
Instructions
- Pre-heat the oven to 160℃ fan/180℃/Gas Mark 4.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs (don't worry if it curdles.)
- Gently stir in the flour.
- Remove about a third of the mixture into another bowl and add the 150g of Nutella to it. Gently stir in until combined. (If the room is cold, pop the Nutella in a bowl in the microwave for 15-20 seconds first to warm it and soften it slightly.)
- Put the two-thirds of the batter into a well greased and lined cake tin and add the Nutella flavoured batter. I put the batters side by side, lengthways down the tin.
- Swirl the batters together using a knife.
- Bake for about an hour or until a skewer comes out clean. This time may vary by up to 15 minutes either way depending on your oven, so just check the cake at 45 minutes onwards.
- When the cake comes out of the oven, leave the oven on and toast the hazelnuts in the oven until golden. If they are in their skins, toast until the skin is very dark brown and you can smell the nuts, then gently roll the nuts around in a tea towel until the skins fall off. Chop very roughly, leaving them still quite large.
- When the loaf is cold, turn out of the tin and slather on the remaining Nutella with a knife and top with the remaining toasted nuts.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Butter: I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital
Caster sugar: Golden caster sugar works well here if you have it
Eggs: I always use free range. If you want to be exact and ensure success, weigh them in their shells and they should total about 250g
Timing: This time may vary by up to 15 minutes either way depending on your oven, so just check the cake at 45 minutes onwards
Nutrition
Calories: 537kcal | Carbohydrates: 55g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 113mg | Sodium: 38mg | Potassium: 204mg | Fiber: 2g | Sugar: 36g | Vitamin A: 655IU | Vitamin C: 0.5mg | Calcium: 54mg | Iron: 2mg