Nutella Loaf Cake Recipe Easy to Learn Guide for Beginners: If you love Nutella, you’ll fall head over heels for this marbled Nutella loaf cake! It features the perfect swirl of Nutella and vanilla cake, creating a marbled effect that is as stunning as it is delicious.
Nutella Loaf Cake Recipe Easy to Learn Guide for Beginners
Topped with a rich Nutella and cocoa frosting and garnished with chopped hazelnuts, this cake is a Nutella lover’s dream come true.
Why You’ll Love This Nutella Loaf Cake
- Marbled perfection: The combination of Nutella and vanilla batters creates a beautiful swirl in every slice.
- Super moist texture: Thanks to the buttermilk and oil, the cake has a soft and tender crumb.
- Decadent frosting: Topped with Nutella and cocoa frosting for that extra hit of chocolate-hazelnut goodness.
Ingredients You’ll Need
For the Cake
- 240 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 160 g buttermilk
- 2 teaspoons vanilla extract
- 120 g butter (softened)
- 45 g vegetable oil
- 220 g granulated sugar
- 3 large eggs
- 100 g Nutella
For the Nutella Frosting
- 70 g Nutella
- 35 g butter (softened)
- 100 g powdered sugar (sifted)
- 25 g Dutch-processed cocoa powder (sifted)
- 3-4 teaspoons vanilla extract
For Decoration
- A handful of chopped hazelnuts
Step-by-Step Instructions
1. Prepare the Batter
Preheat your oven to 175°C (350°F) and line a loaf pan with parchment paper, making sure the paper extends over the sides for easy removal. In a bowl, sift together the all-purpose flour, baking powder, and salt, and set aside. In another bowl, mix the buttermilk with the vanilla extract and set it aside.
In a stand mixer with the paddle attachment, cream the butter, vegetable oil, and granulated sugar on high speed for 2 minutes until light and fluffy. Add the eggs one at a time, mixing on low speed until fully incorporated.
On low speed, alternate adding the dry flour mixture and the wet buttermilk mixture to the batter, starting and ending with the flour. Mix until just combined—do not overmix.
2. Create the Marble Effect
Divide the batter into two equal portions. To one portion, add the Nutella and gently mix it until fully incorporated.
Scoop alternating dollops of vanilla batter and Nutella batter into the prepared loaf pan. Once all the batter is in the pan, use a knife to gently swirl the two batters together, creating a marbled effect.
3. Bake the Cake
Bake the loaf cake in the preheated oven for 60-70 minutes, or until a cake tester inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, lift the cake out using the parchment paper and place it on a cooling rack to cool completely.
4. Make the Nutella Frosting
In a mixing bowl, cream the butter and Nutella together on high speed for 1-2 minutes until smooth. Sift the powdered sugar and cocoa powder, then add them to the bowl along with the vanilla extract. Mix on medium speed until the frosting is smooth and creamy.
5. Frost and Decorate
Once the cake has cooled completely, spread the Nutella frosting evenly over the top. Sprinkle with chopped hazelnuts for a crunchy, nutty finish.
Storage and Serving
Store the Nutella loaf cake in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate the cake for up to 5 days and bring it to room temperature before serving.
Tips for Success
- Use room-temperature ingredients: This helps the batter mix evenly and ensures a soft texture.
- Don’t overmix the batter: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
- Grease the pan well: Lining the pan with parchment paper ensures the cake comes out cleanly.
- Let the cake cool completely before frosting: This prevents the frosting from melting or sliding off.
Nutrition
- Carbohydrates: 71g
- Protein: 7g
- Fat: 15g
- Saturated Fat: 7g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 51mg
- Sodium: 512mg
- Potassium: 212mg
- Fiber: 3g
- Sugar: 43g
- Vitamin A: 98IU
- Calcium: 106mg
- Iron: 3mg
This marbled Nutella loaf cake is perfect for Nutella lovers and dessert enthusiasts alike. The soft, moist crumb paired with rich Nutella frosting and crunchy hazelnuts makes it a dessert you’ll want to make again and again. Serve it as a snack, dessert, or even breakfast treat—it’s always a crowd-pleaser!
FAQ’s
Q1: Can I use regular milk instead of buttermilk in this recipe?
Yes, you can substitute regular milk with buttermilk by adding 1 tablespoon of lemon juice or vinegar to 160 g of milk and letting it sit for 5-10 minutes before using. However, buttermilk is recommended for a softer and moister cake.
Q2: How do I prevent the Nutella loaf cake from sticking to the pan?
To prevent sticking, line the loaf pan with parchment paper and generously grease it with butter or non-stick spray. Make sure the parchment paper hangs over the sides so you can easily lift the cake out after baking.
Q3: Can I use homemade Nutella instead of store-bought?
Yes, you can use homemade Nutella if you have it. The texture and flavor may vary slightly, but it will still be delicious.
Q4: How long will the Nutella loaf cake stay fresh?
The cake will stay fresh at room temperature for 2-3 days if stored in an airtight container. If you want to store it longer, you can refrigerate it for up to 5 days and bring it to room temperature before serving.
Q5: Can I freeze the Nutella loaf cake?
Yes! Wrap the cake tightly in plastic wrap and aluminum foil, and freeze it for up to 2 months. Thaw it at room temperature and add the frosting before serving for the freshest taste.