Easy Nutella Cake
Sweet, melty, buttery vanilla cake with swirls of Nutella running through it. Press some hazelnuts into the top and it's a cake for every Nutella lover to drool over!
Servings: 10 slices
Equipment
- 9 X 5 inch loaf pan
Ingredients
- 8 ounces butter (or 2 sticks)
- 1 cup sugar
- 4 eggs
- 2 teaspoons vanilla essence
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 cup Nutella
- ⅓ cup whole hazelnuts
Instructions
- Preheat the oven to 1325F/160C (fan oven - increase to 355F/180C in a conventional oven). Line a loaf pan (roughly 9 x 5 inches) with baking paper and set aside.
- Leave the butter out of the fridge for a while to soften. Then add it to a large bowl with the sugar. Cream it together with a hand-held whisk until light and fluffy (two or three minutes).8 ounces butter, 1 cup sugar
- Add in the eggs one by one and whisk until well combined, then whisk in the vanilla.4 eggs, 2 teaspoons vanilla essence
- Add the flour and baking powder and stir in with a wooden spoon until well mixed (don’t be tempted to over-mix).2 cups plain flour, 1 teaspoon baking powder
- Pour roughly ⅓ of the cake batter into the bottom of the loaf pan. Then warm the Nutella in a microwave (15 seconds or so should do it) and pour half of it over the batter in the pan. You can swirl the Nutella into the batter with the tip of a knife if you like.1 cup Nutella
- Pour another ⅓ of the batter over the Nutella layer, followed by the rest of the Nutella. Finally, top with the last layer of cake batter.
- Sprinkle with hazelnuts, pressing lightly into the top, then bake the cake for about fifty minutes or until the cake is well risen and has begun to pull away from the sides of the pan.⅓ cup whole hazelnuts
- Let cool for ten minutes in the pan, then remove and let cool on a wire rack before slicing.
Notes
Warming the Nutella: If you don’t have a microwave, just warm the Nutella it slightly over a pot of simmering water.
How to layer the cake batter: Try to leave a small border between the layer of Nutella and the sides of the pan. This will stop it running out of the cake too much.
Don’t worry if you don’t get it exactly right. It won’t really matter.
Cook time: Note that there can be variations in the cook time in different ovens. Start by checking at around 40 minutes, then go from there. There can be a roughly 15 minute difference in cook time.
Nutrition
Calories: 518kcal | Carbohydrates: 55g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 114mg | Sodium: 198mg | Potassium: 225mg | Fiber: 2g | Sugar: 33g | Vitamin A: 660IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 2.8mg
