Delicious Marbled Nutella Loaf Cake: The Ultimate Vanilla and Nutella Swirl Recipe
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If you’re a true Nutella enthusiast, prepare to fall in love with this incredible marbled Nutella loaf cake! It’s an absolute dream – unbelievably soft, incredibly moist, and bursting with the beloved hazelnut-chocolate flavor. This delightful loaf cake features a stunning swirl of rich Nutella cake batter beautifully intertwined with classic vanilla cake, creating a mesmerizing pattern in every slice. To elevate this treat even further, it’s crowned with a luscious, smooth Nutella and cacao frosting that adds the perfect finishing touch. Get ready to bake a cake that looks as impressive as it tastes, perfect for any occasion or simply to satisfy your sweet cravings!
This marbled Nutella loaf cake is not only visually appealing but also surprisingly easy to prepare, making it a fantastic recipe for both seasoned bakers and beginners alike. The combination of the two batters – one infused with creamy Nutella and the other a light, fluffy vanilla – creates a harmonious flavor profile that’s both decadent and comforting. Each bite offers a delightful balance of sweet vanilla and the irresistible nutty notes of Nutella, all wrapped up in a tender, moist crumb. The homemade Nutella and cacao frosting, made with just a few simple ingredients, provides a smooth, rich topping that completes this magnificent dessert.
Why You’ll Adore This Marbled Nutella Loaf Cake
There are countless reasons why this Nutella loaf cake will become your new go-to recipe. Firstly, its striking marbled appearance makes it a showstopper at any gathering, from casual brunches to elegant dessert tables. The swirling pattern of dark Nutella and light vanilla cake is truly captivating and promises a delightful surprise in every slice. Beyond its beauty, the texture of this cake is unparalleled – exceptionally moist and tender, it practically melts in your mouth. This is achieved through a careful balance of ingredients, including buttermilk and vegetable oil, which contribute to its fantastic crumb.
Secondly, the flavor combination is simply divine. Nutella, with its unique blend of hazelnuts and cocoa, pairs perfectly with the classic sweetness of vanilla. This isn’t just a chocolate cake; it’s a sophisticated interplay of flavors that will satisfy even the most discerning palate. And let’s not forget the frosting! A rich, smooth Nutella and cacao topping provides an extra layer of hazelnut-chocolate goodness, making each bite utterly luxurious. It’s the perfect complement to the moist cake base, adding a creamy texture and intensifying the overall flavor experience. This recipe is designed to be straightforward, ensuring a delicious result without unnecessary fuss, proving that homemade indulgence can be both impressive and accessible.
Essential Ingredients and Smart Substitutions
Crafting the perfect Nutella loaf cake starts with quality ingredients. For the cake batter, you’ll need all-purpose flour, baking powder, and salt for structure and lift. Buttermilk is a key ingredient, contributing to the cake’s tenderness and moistness by reacting with the baking powder. If you don’t have buttermilk on hand, you can easily make a substitute by adding one tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles. Vanilla extract, unsalted butter, vegetable oil (such as canola oil or sunflower oil), granulated sugar, and large eggs complete the vanilla portion of the batter, each playing a vital role in texture and flavor.
Of course, the star of the show is Nutella. We use it twice: once mixed into half of the cake batter to create the rich Nutella swirl, and again for the decadent frosting. For the frosting, you’ll combine Nutella with room temperature unsalted butter, sifted powdered sugar, Dutch processed cocoa powder, and more vanilla extract. Dutch processed cocoa powder is preferred for its darker color and milder, less acidic flavor, which complements the Nutella beautifully. For decoration, a handful of chopped hazelnuts adds a wonderful crunch and highlights the hazelnut flavor within the cake.
While the recipe is optimized for these ingredients, some minor adjustments can be made. Ensure all your cold ingredients, especially butter and eggs, are at room temperature. This is crucial for creating a smooth, emulsified batter that bakes evenly and results in a soft, uniform crumb. Don’t skip sifting your dry ingredients; it prevents lumps and ensures a lighter cake. For an extra rich flavor in the vanilla batter, you could use a high-quality vanilla bean paste instead of extract.
STEP-BY-STEP INSTRUCTIONS: Baking Your Marbled Nutella Loaf Cake
Creating this stunning marbled Nutella loaf cake is an enjoyable process. Follow these detailed steps to achieve a perfectly baked, delicious dessert.
NUTELLA VANILLA LOAF CAKE Preparation
Begin by preheating your oven to 175°C (350°F). It’s essential to have your oven at the correct temperature before the batter goes in to ensure proper rise and even baking. Prepare your loaf cake pan by lining it with parchment paper, leaving an overhang on the sides. This makes it incredibly easy to lift the cooled cake out of the pan. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Sifting ensures there are no lumps and helps aerate the flour for a lighter cake. Set this dry mixture aside. In a separate small bowl, whisk together the buttermilk and vanilla extract; this liquid mixture will be added to the butter-sugar mixture later.
In a large mixing bowl, using the paddle attachment of a stand mixer (or a hand mixer), cream together the room temperature unsalted butter, vegetable oil, and granulated sugar on high speed for about 2 minutes. This step is crucial as it incorporates air, making your cake light and fluffy. Next, add the large eggs one at a time, mixing well after each addition until fully combined. It’s important to scrape down the sides of the bowl often with a rubber spatula to ensure everything is thoroughly incorporated and the batter is uniform.
Now, it’s time to combine the wet and dry ingredients. Alternate between adding ⅓ of the sifted flour mixture and ½ of the buttermilk mixture to your creamed butter-egg mixture. Always start and end with the flour mixture. Mix on low speed just until combined after each addition. Be careful not to overmix, as this can develop the gluten too much, leading to a tough, dry cake. Once the batter is just combined and smooth, gently divide it evenly into two separate bowls.
Into one half of the batter, fold in the 100g of Nutella until it’s evenly incorporated. This will create your rich Nutella batter. Now you have two distinct batters: one vanilla and one Nutella. To achieve the beautiful marble effect, add scoops of the vanilla batter and the Nutella batter alternately into your prepared loaf pan. There’s no strict pattern; simply drop spoonfuls side by side or on top of each other. Once all the batter is in the pan, take a knife or a skewer and gently swirl the two batters together a few times. Don’t overdo it, or the colors will blend too much, and you’ll lose the distinct marbled effect.
Bake the loaf cake for 60-70 minutes, or until a cake tester (like a toothpick or skewer) inserted into the very center comes out clean. Baking times can vary depending on your oven, so keep an eye on it, especially after 50 minutes. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes on a wire rack. This allows the cake to set and firm up before handling. After 10 minutes, carefully lift the loaf cake out of the pan using the parchment paper overhang and transfer it directly to a wire cooling rack to cool completely. Cooling completely is crucial before frosting to prevent the frosting from melting and sliding off the warm cake.
NUTELLA FROSTING Preparation
While your cake cools, prepare the decadent Nutella frosting. In a clean mixing bowl, cream the room temperature unsalted butter and 70g of Nutella together on high speed for 1-2 minutes until light, fluffy, and smooth. This creates a wonderful base for your frosting. Next, sift the powdered sugar and Dutch processed cocoa powder directly into the bowl. Add the 3-4 teaspoons of vanilla extract. Start mixing on low speed to combine the dry ingredients without a cloud of sugar, then increase to high speed and beat until the frosting is smooth, creamy, and well combined. This frosting is rich, chocolatey, and perfectly complements the marbled cake. Once the cake is completely cool, use an offset spatula or knife to spread the frosting evenly over the top. For a final flourish and added texture, decorate with a generous sprinkling of chopped hazelnuts, enhancing the visual appeal and adding a delightful crunch with every bite.
Serving Suggestions for Your Nutella Loaf Cake
This marbled Nutella loaf cake is a versatile dessert that can be enjoyed in many ways. It’s fantastic on its own with a cup of coffee or tea, making it a perfect treat for breakfast, an afternoon snack, or a delightful after-dinner dessert. For an extra special touch, serve slices warm (a quick 10-15 seconds in the microwave works wonders!) with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar over the frosting before serving can also add an elegant touch and make it look even more professional. It’s also an excellent choice for potlucks, bake sales, or as a thoughtful homemade gift for friends and family.
STORAGE
To maintain its freshness and moistness, store your delicious Nutella loaf cake in an airtight container at room temperature. It’s best enjoyed within 3-4 days after baking. For longer storage, you can refrigerate it for up to a week. If you wish to extend its shelf life further, individual slices can be wrapped tightly in plastic wrap and then foil, and frozen for up to 2-3 months. Thaw frozen slices at room temperature for several hours or gently warm them in the microwave before serving to restore their tender texture.
Other Delicious Cake and Loaf Recipes To Try
- Best Pumpkin Bread with Streusel Topping and Pumpkin Spice Glaze
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Lemon Poppy Seed Cake
We truly hope you adore this Marbled Nutella Loaf Cake as much as we do! If you’ve tried this recipe and loved it, please make sure to leave a STAR REVIEW below. Your feedback helps other bakers discover amazing recipes. Don’t forget to share your creations and tag us on Instagram @juliemarieeats. For even more delicious baking inspiration and ideas, be sure to follow us on Pinterest.
Nutella Loaf Cake
Pin Recipe
Equipment
- Loaf cake pan (23,4 x 13,3 cm)
- Mixing bowls
- Electric mixer (stand or hand mixer)
- Sifter
- Parchment paper
- Wire cooling rack
- Rubber spatula
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 unsalted butter room temperature
- 45 g vegetable oil e.g. canola oil or sunflower oil
- 220 g granulated sugar
- 3 large eggs room temperature
- 100 g Nutella or similar hazelnut spread
NUTELLA FROSTING
- 70 g Nutella
- 35 g unsalted butter room temperature
- 100 g powdered sugar sifted
- 25 g Dutch processed cocoa powder sifted
- 3-4 teaspoon vanilla extract
DECORATION
- A handful of chopped hazelnuts
Instructions
NUTELLA VANILLA LOAF CAKE
- Preheat oven to 175ºC (350°F) and line a loaf cake pan with parchment paper, leaving an overhang on the longer sides.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside. In another small bowl, mix together the buttermilk and vanilla extract. Set aside.240 g all-purpose flour, 2 teaspoon baking powder, 1 teaspoon salt, 160 g buttermilk, 2 teaspoon vanilla extract
- In a large mixing bowl, using the paddle attachment of an electric mixer, cream the room temperature unsalted butter, vegetable oil, and granulated sugar together on high speed for 2 minutes until light and fluffy. Scrape down the sides of the bowl as needed.120 g butter, 45 g vegetable oil, 220 g granulated sugar
- Add the large eggs one at a time to the butter mixture, beating well after each addition until fully combined.3 large eggs
- With the mixer on low speed, add the dry flour mixture to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions. Start and end with the flour mixture. Mix each addition until just combined, being careful not to overmix.
- Divide the batter evenly into two separate bowls. To one half, gently fold in the Nutella until just combined, creating the Nutella batter. Leave the other half as vanilla batter.100 g Nutella
- Spoon alternate dollops of the vanilla and Nutella batter into the prepared loaf pan. Once all the batter is in, use a knife or skewer to gently swirl the two batters together a few times to create the marbled effect. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from the oven and let the loaf cake cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the cake out of the pan and transfer it to a wire cooling rack to cool completely before frosting.
NUTELLA FROSTING
- In a clean mixing bowl, cream the room temperature unsalted butter and Nutella together on high speed for 1-2 minutes until smooth and combined. Sift the powdered sugar and Dutch processed cocoa powder into the bowl. Add the vanilla extract. Mix on low speed until combined, then increase to high speed and beat until the frosting is smooth, fluffy, and light.70 g Nutella, 35 g butter, 100 g powdered sugar, 25 g dutch processed cocoa powder, 3-4 teaspoon vanilla extract
- Once the cake is completely cool, evenly spread the Nutella frosting over the top. Decorate with a generous sprinkle of chopped hazelnuts for a beautiful finish and added crunch.A handful of chopped hazelnuts