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–+ servings

Nutella Loaf Cake

Super soft and delicious marbled Nutella loaf cake with Nutella and vanilla cake, topped with a smooth Nutella frosting.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10 people

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

Nutrition

Carbohydrates: 71gProtein: 7gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 51mgSodium: 512mgPotassium: 212mgFiber: 3gSugar: 43gVitamin A: 98IUCalcium: 106mgIron: 3mg
Keyword loaf cake, Nutella, vanilla cake
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