Jump to Recipe
If you love Nutella, this marbled Nutella loaf cake is for you. It’s tender and moist with a beautiful swirl of Nutella and vanilla batter. The cake has a soft crumb and is finished with a smooth Nutella-cocoa frosting and a scattering of chopped hazelnuts for crunch.
This loaf cake is straightforward to make and yields a rich, marbled cake that’s perfect for breakfast, an afternoon treat, or dessert. The recipe pairs a classic vanilla batter with a Nutella-flavored batter and is topped with a silky Nutella frosting.
For more easy cake ideas, try Lemon Pistachio Cake, Chocolate Sheet Cake with Mascarpone Frosting, or Birthday Blondie Bars.
STEP-BY-STEP INSTRUCTIONS
NUTELLA VANILLA LOAF CAKE
Preheat the oven to 175°C and line a loaf pan with parchment paper.
Sift together the all-purpose flour, baking powder, and salt. In a separate bowl, combine the buttermilk and vanilla extract and set aside.
In a mixing bowl fitted with the paddle attachment, beat the butter, vegetable oil, and granulated sugar on high speed for about 2 minutes until light and creamy.
Add the eggs one at a time, mixing after each until just combined.
Alternate adding one-third of the dry ingredients and half of the buttermilk mixture to the butter mixture, beginning and ending with the flour. Mix each addition just until incorporated; do not overmix.
Divide the batter in half. Stir the Nutella into one half until combined.
Transfer batter to the prepared pan by alternating scoops of vanilla and Nutella batter. Use a knife to gently swirl the batters to create a marbled effect. Bake for 60–70 minutes, or until a cake tester inserted in the center comes out clean.
Remove from the oven and let the loaf cool in the pan for 10 minutes. Lift the cake from the pan and transfer it to a cooling rack to cool completely before frosting.
NUTELLA FROSTING
In a mixing bowl, cream the butter and Nutella on high speed for 1–2 minutes. Sift in the powdered sugar and cocoa powder, add the vanilla extract, and mix until the frosting is smooth and spreadable.
Spread the frosting over the cooled cake and finish with a handful of chopped hazelnuts for decoration.
STORAGE
Store the Nutella loaf cake in an airtight container at room temperature. It’s best eaten within a few days for optimal freshness.
Other Sheet and Loaf Cake Recipes To Try
If you tried this recipe, please leave a STAR REVIEW and tag @juliemarieeats on Instagram. You can also follow for more ideas on Pinterest.
Nutella Loaf Cake
Pin Recipe
Equipment
-
Loaf cake pan (23.4 x 13.3 cm)
Ingredients
NUTELLA VANILLA LOAF CAKE
- 240 g all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 160 g buttermilk room temperature
- 2 teaspoon vanilla extract
- 120 g butter room temperature
- 45 g vegetable oil e.g. canola oil
- 220 g granulated sugar
- 3 large eggs room temperature
- 100 g Nutella
NUTELLA FROSTING
- 70 g Nutella
- 35 g butter room temperature
- 100 g powdered sugar
- 25 g dutch processed cocoa powder
- 3-4 teaspoon vanilla extract
DECORATION
- A handful of hazelnuts, chopped
Instructions
NUTELLA VANILLA LOAF CAKE
-
Preheat the oven to 175°C and line a loaf pan with parchment paper.
-
Sift together the flour, baking powder, and salt. In a separate bowl, whisk the buttermilk and vanilla extract and set aside.
-
Cream the butter, vegetable oil, and sugar on high speed for 2 minutes until light.
-
Add the eggs one at a time, mixing until incorporated.
-
Alternate adding one-third of the dry ingredients and half of the buttermilk mixture, finishing with the flour. Mix each addition until just combined.
-
Separate the batter in half. Fold Nutella into one portion until evenly mixed.
-
Layer scoops of vanilla and Nutella batter in the pan and swirl gently. Bake 60–70 minutes or until a tester comes out clean.
-
Cool in the pan for 10 minutes, then transfer to a rack to cool completely before frosting.
NUTELLA FROSTING
-
Beat butter and Nutella until smooth. Sift in powdered sugar and cocoa, add vanilla, and mix until you reach a spreadable consistency.
-
Finish by sprinkling chopped hazelnuts over the frosted cake.
Nutrition