Jump to Recipe
If you’re a Nutella fan, this marbled Nutella loaf cake is for you. Tender, moist and full of flavor, it combines vanilla and Nutella batters for a beautiful marbled crumb and is finished with a silky Nutella-cocoa frosting.
This recipe is simple to follow and yields a loaf that’s soft, richly flavored and perfect for serving with coffee or as a dessert. The contrast between the light vanilla batter and the chocolate-hazelnut Nutella swirl makes each slice irresistible.
For more easy cake ideas, explore other recipes on the site.
STEP-BY-STEP INSTRUCTIONS
NUTELLA VANILLA LOAF CAKE
Preheat the oven to 175°C (350°F). Line a loaf pan (approximately 23.4 x 13.3 cm) with parchment paper.
In a bowl, sift together 240 g all-purpose flour, 2 teaspoons baking powder and 1 teaspoon salt. In a separate bowl, combine 160 g room-temperature buttermilk with 2 teaspoons vanilla extract and set aside.
In the bowl of a stand mixer fitted with a paddle (or using a hand mixer), beat 120 g room-temperature butter, 45 g vegetable oil and 220 g granulated sugar on high speed for about 2 minutes, until light and creamy.
Add 3 large room-temperature eggs one at a time, mixing until combined after each addition.
With the mixer on low, add the dry flour mixture and the buttermilk mixture in alternating portions—start with one-third of the flour, then half of the milk, repeat and finish with the remaining flour—mixing each addition just until incorporated. Take care not to overmix.
Transfer half of the batter to another bowl. Add 100 g Nutella to one bowl and fold gently until evenly combined to create the Nutella batter.
Spoon alternating scoops of vanilla and Nutella batter into the prepared loaf pan. Once all batter is in the pan, use a knife to gently swirl the two batters to create a marbled effect. Bake for 60–70 minutes, or until a cake tester inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then lift it out using the parchment and transfer to a cooling rack. Allow the cake to cool completely before frosting.
NUTELLA FROSTING
In a mixing bowl, cream 35 g room-temperature butter with 70 g Nutella on high speed for 1–2 minutes until smooth. Sift in 100 g powdered sugar and 25 g Dutch-processed cocoa powder, add 3–4 teaspoons vanilla extract, and beat until the frosting is smooth and well combined. If needed, adjust consistency with a teaspoon of milk or more powdered sugar.
Spread the frosting over the cooled loaf and decorate with a handful of chopped hazelnuts for crunch and visual appeal.
STORAGE
Store the Nutella loaf cake in an airtight container at room temperature for up to 2–3 days. For longer storage, refrigerate up to 5 days; bring to room temperature before serving for the best texture.
Other Sheet and Loaf Cake Recipes To Try
If you try this recipe, please leave a star review and tag me on Instagram @juliemarieeats. Follow along on Pinterest for more ideas.
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 handfull of hazelnuts
Instructions
NUTELLA VANILLA LOAF CAKE
-
Preheat the oven to 175°C and line the loaf pan with parchment paper.
-
Sift the flour, baking powder and salt together. Whisk the buttermilk with vanilla and set both mixtures aside.
-
Beat the butter, oil and sugar until light, then add eggs one at a time until combined.
-
Alternate adding the flour and buttermilk mixtures, beginning and ending with the flour, mixing just until combined.
-
Divide the batter in half, fold Nutella into one half, then layer scoops of each batter into the pan and swirl.
-
Bake until a tester comes out clean, allow to cool in pan 10 minutes, then transfer to a rack to cool completely.
NUTELLA FROSTING
-
Cream Nutella with butter, add sifted powdered sugar and cocoa, mix with vanilla until smooth and spreadable. Adjust texture if needed.
-
Top the frosted loaf with chopped hazelnuts before serving.
Nutrition