If you love Nutella as much as I do, then you’ll love this marbled Nutella loaf cake! It is so soft and so delicious. This loaf cake has a marbling of Nutella cake and vanilla cake. It has a super moist crumb and it’s topped with a Nutella and cacao frosting.
This Nutella loaf cake is super easy and absolutely delicious. It has a marbling of Nutella cake and vanilla cake, and it is topped with smooth Nutella and cacao frosting.
For more easy cake recipes, try Lemon Pistachio Cake, Chocolate Sheet Cake with Mascarpone Frosting and Birthday Blondie Bars.
STEP-BY-STEP INSTRUCTIONS
NUTELLA VANILLA LOAF CAKE
Preheat the oven at 175ºC and prepare the loaf cake pan with parchment paper.
Sift together the all-purpose flour, baking powder and salt, and set it aside. Mix together the buttermilk and vanilla extract and set it aside.
In a mixing bowl, using the paddle attachment add the butter and vegetable oil and granulated sugar and mix it on high speed for 2 min.
Add the eggs one at a time into the mixture and mix it in until combined.
Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
Add half of the dough to another bowl. To the other half add the Nutella and gently mix it in until combined.
Add the batter to the loaf pan by alternating between adding a scoop of the vanilla and the Nutella batter. With a knife swirl the two batters together. Bake it for 60-70 min or until a cake tester comes out clean.
Remove from the oven and let it cool down for 10 min. Then lift the loaf cake out of the pan and on to a cooling rack. Let the cake cool down completely on the cooling rack.
NUTELLA FROSTING
In a mixing bowl, start by creaming the butter and Nutella for 1-2 min on high speed. Sifted the powdered sugar and cocoa powder and add it to the bowl with the vanilla extract. Mix it together with the butter until smooth and combined.
Decorate with a chopped hazelnuts.
STORAGE
Store the Nutella loaf cake in an airtight container at room temperature. It's best enjoyed within a few days.
Other Sheet and Loaf Cake Recipes To Try
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Nutella Loaf Cake
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 handfull of hazelnuts
Instructions
NUTELLA VANILLA LOAF CAKE
- Preheat the oven at 175ºC and prepare the loaf cake pan with parchment paper.
- Sift together the all-purpose flour, baking powder and salt, and set it aside. Mix together the buttermilk and vanilla extract and set it aside.240 g all-purpose flour, 2 teaspoon baking powder, 1 teaspoon salt, 160 g buttermilk, 2 teaspoon vanilla extract
- In a mixing bowl, using the paddle attachment add the butter and vegetable oil and granulated sugar and mix it on high speed for 2 min.120 g butter, 45 g vegetable oil, 220 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until combined.3 large eggs
- Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
- Add half of the dough to another bowl. To the other half add the Nutella and gently mix it in until combined.100 g Nutella
- Add the batter to the loaf pan by alternating between adding a scoop of the vanilla and the Nutella batter. With a knife swirl the two batters together. Bake it for 60-70 min or until a cake tester comes out clean.
- Remove from the oven and let it cool down for 10 min. Then lift the loaf cake out of the pan and on to a cooling rack. Let the cake cool down completely on the cooling rack.
NUTELLA FROSTING
- In a mixing bowl, start by creaming the butter and Nutella for 1-2 min on high speed. Sifted the powdered sugar and cocoa powder and add it to the bowl with the vanilla extract. Mix it together with the butter until smooth and combined.70 g Nutella, 35 g butter, 100 g powdered sugar, 25 g dutch processed cocoa powder, 3-4 teaspoon vanilla extract
- Decorate with a chopped hazelnuts.A handfull of hazelnuts
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