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    Nutella Bueno Loaf Cake

    03/01/2020 by thebakingexplorer 28 Comments

    Jump to Recipe Jump to Video Print Recipe
    Nutella Bueno Loaf Cake

    As you have been loving my loaf cake recipes, I thought I'd add this Nutella Bueno Loaf Cake to the collection. Nutella is a very popular ingredient on my blog too, and I have many recipes using it that are always well loved by you. This cake is a fudgey chocolate sponge with chopped roasted hazelnuts and Nutella mixed into the batter. Adding Nutella to the sponge has made this cake so fudgey and almost like a brownie sort of, anyway it's SO good! The buttercream is the same Nutella buttercream I've used on a few other Nutella recipes before and its so silky and heavenly. Honestly I wonder how it even makes it to the cakes sometimes because I could just eat it with a spoon! Finally on top are my favourite Kinder Bueno bar pieces!

    Nutella Bueno Loaf Cake

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter/baking spread and eggs) are at room temperature before you start baking.
    • You can use any cocoa powder for the cake, of course the better quality it is, the better flavour it will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
    • I used a baking spread for the cake and unsalted butter for the buttercream.
    • You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
    • For easy lining of the tin, use a loaf cake tin liner*.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Nutella Bueno Loaf Cake

    To make the cake, mix together butter, caster sugar and Nutella. Then whisk in eggs and milk.

    Next whisk in self raising flour and cocoa powder, then stir in the roasted chopped hazelnuts. Pour the mixture into a lined loaf tin and bake it. To decorate, I made a silky Nutella buttercream and I decided to pipe it on in a rose pattern. You can pipe it on in any way you like, or spread it on too. I added a broken up Kinder Bueno bar on top and some chocolate strand sprinkles too!

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Nutella Bueno Loaf Cake

    How should the Nutella Bueno Loaf Cake be stored and can it be frozen?

    The cake will keep in an airtight container for 3-4 days in a cool place. You can freeze the sponge undecorated or decorated (but do not freeze the Bueno chocolates). Once the sponge is fully cool, wrap it well with cling film or put it in an airtight container. You can also slice it up and freeze with some baking paper between the slices. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it. To do this and avoid damage to the decoration, freeze it either in an airtight container or let it freeze solid on a cake board or plate. Then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens.

    Can you make this loaf cake with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 ¾ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can this loaf cake be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 ¾ teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with). You may also like to add ¼ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread for the cake and a dairy free block butter alternative (I like Flora Plant) for the buttercream, and a dairy free milk for the buttercream. You will also need to use a dairy free alternative to Nutella. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.

    Can this cake be made into cupcakes or a larger cake?

    If you'd like to make cupcakes, check out my Nutella Bueno Cupcakes recipe for the details. For a larger cake, check out my Nutella Cake recipe.

    What size tin do you need for this recipe?

    You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts. I have a few different 2lb loaf tins, that all have slightly different measurements. The one I used for this recipe has internal measurements of 22cm x 11cm x 6cm. If your 2lb loaf tin is slightly narrower, your cake may need slightly longer to bake.

    Nutella Bueno Loaf Cake

    What is the best way to line a loaf tin?

    For easy and quick lining of the tin, use a loaf cake tin liner*, however if you don't have any of these you can use baking paper instead. Cut two pieces of baking paper, one wider piece and one longer and thinner piece. The wider piece will cover the two longer sides of the tin and the base, then place the longer thinner piece over the top of the first piece and cover the base again, and the smaller sides. Making a cross shape with the baking paper. I always grease the tin lightly before adding the liner or baking paper, as this helps to keep the paper in place and stop it from moving around when you add the batter.

    Do you need an electric mixer to make this recipe?

    While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

    More tips for making the Nutella Bueno Loaf Cake:

    • This cake needs a long bake on a low temperature, so don't be unsure about the 1 hour baking time, it does need this long and it may even need a bit longer than this because it's such a deep mixture. I'd say check it after 1 hour by inserting a thin skewer in the centre and seeing if it comes out clean or not, then give it an extra 5 to 15 minutes depending.
    • I bought pre-prepared chopped roasted hazelnuts, which are totally optional in this recipe. You can roast and chop your own hazelnuts from scratch if you prefer. To roast them, place onto a baking tray and put in the oven for 15 minutes at 180C. Every 5 minutes, stir them around on the tray. If they have skins on, take them out of the oven and let them cool, then wrap them in a tea towel and shake them around and the skins will come off. You can then chop them up.
    • I LOVE Kinder Bueno bars so they were an easy choice for decorating this cake, but you could also decorate it with the Kinder chocolate bars, the Kinder Happy Hippos, Ferrero Rochers... anything chocolate and hazelnut would be yummy!

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Loaf cake tin
    • Loaf cake tin liners
    • Piping bags
    • Cooling rack
    • Mixing bowls
    • Wilton 1M Piping nozzle
    • Nutella spread
    • Cake tester
    • Kinder Bueno
    • Loaf cake storage box

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More Nutella recipes...

    • Nutella Kinder Bueno Brownies
      Nutella Kinder Bueno Brownies
    • Nutella Meringue Roulade
      Nutella Meringue Roulade
    • Nutella, Banana & Marshmallow Tart
      Nutella, Banana & Marshmallow Tart
    • Nutella Baked Donuts
      Nutella Baked Donuts
    • Raspberry & Nutella Bread Rolls
      Raspberry & Nutella Bread Rolls
    • Nutella Bueno Cheesecake
      Nutella Bueno Cheesecake (No Bake)
    • Nutella Cheesecake Blondies
      Nutella Cheesecake Blondies
    • Nutella Bueno Cupcakes
      Nutella Bueno Cupcakes
    • Nutella Stuffed Cookies
      Nutella Stuffed Cookies
    • Cherry & Nutella Cake
      Cherry & Nutella Chocolate Cake
    • Nutella Popcorn
      Nutella Popcorn
    • Nutella Cake
      Nutella Cake
    • Nutella Popsicles
      Nutella Popsicles
    • Kinder Bueno Cookie Pie
      Kinder Bueno Cookie Pie
    • Kinder Bueno Cookies
      Kinder Bueno Cookies
    • Kinder Bueno Ice Cream
      Kinder Bueno Ice Cream (No Churn)
    Nutella Bueno Loaf Cake

    Nutella Bueno Loaf Cake

    Chocolate and hazelnut sponge, topped with Nutella buttercream and Kinder Bueno chocolates
    5 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Cake
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Servings: 10
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 175 g Butter or baking spread softened, unsalted
    • 175 g Caster sugar
    • 100 g Nutella
    • 4 Eggs large
    • 1 tbsp Milk
    • 185 g Self raising flour
    • 15 g Cocoa powder
    • 40 g Chopped roasted hazelnuts

    For the buttercream

    • 75 g Butter softened, unsalted
    • 150 g Icing sugar
    • 100 g Nutella
    • 1 ½ tbsp Milk

    For decoration

    • 3 Kinder Bueno bars
    • Chocolate strand sprinkles optional
    Metric - US Customary

    Instructions

    • Pre-heat the oven to 160C Fan/350F/Gas Mark 4 and grease and line a 2lb loaf tin
    • Mix together the butter and caster sugar using an electric mixer or a spoon until light and fluffy
    • Add the Nutella, eggs and milk and whisk in until smooth
    • Whisk in the flour and cocoa powder until fully combined, then stir in the hazelnuts
    • Pour the mixture into the loaf tin and bake for an hour and 5 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool fully
    • To make the buttercream, use an electric mixer or a spoon to mix together the butter and icing sugar until they start to combine, then add the Nutella and milk and mix until smooth
    • Put it into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula
    • Decorate with the Kinder Bueno bars and some sprinkles too if you like!
    • Store in an airtight container in a cool place and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure all your ingredients (particularly the butter/baking spread and eggs) are at room temperature before you start baking.
    • You can use any cocoa powder for the cake, of course the better quality it is, the better flavour it will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
    • I used a baking spread for the cake and unsalted butter for the buttercream.
    • You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
    • For easy lining of the tin, use a loaf cake tin liner*.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     
    I've reduced the buttercream amount after feedback it was too much (what can I say... I love buttercream!). The previous quantities were 150g Butter, 300g Icing sugar and 200g Nutella.

    Nutrition

    Calories: 536kcal | Carbohydrates: 60g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 214mg | Potassium: 186mg | Fiber: 2g | Sugar: 43g | Vitamin A: 728IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

    If you like this, check out more of my Loaf Cake recipes!

    NB. This post is NOT sponsored by Nutella - I just love their product!

    I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy.

    « Galaxy Caramel Cheesecake (No Bake)
    Healthy Cheesecake Pots »

    Reader Interactions

    Comments

    1. Jacqui Bellefontaine

      January 03, 2020 at 2:43 pm

      5 stars
      I could do without you tempting me with delicious cakes like this straight after the festive period. I now really want to make this it looks delicious.

      Thank you for sharing with #CookBlogShare.
      Happy New Year x

      Reply
    2. Cat | Curly's Cooking

      January 05, 2020 at 9:23 pm

      5 stars
      This looks like my dream cake. Delicious.

      Reply
    3. Chloe Edges

      January 05, 2020 at 11:11 pm

      5 stars
      Nutella and crunchy bueno? Heck yes please!

      Reply
      • Lynn

        September 12, 2021 at 10:49 pm

        5 stars
        I made this for my niece's birthday today and she and her family absolutely loved it. 😊❤️

        Reply
    4. Helena

      January 07, 2020 at 7:59 pm

      So trying this one, thanks for the recipe x

      Reply
    5. Angie | Fiesta Friday

      January 07, 2020 at 11:04 pm

      5 stars
      Yaasss!! My kind of cake, chocolate overload 😀

      Reply
    6. Antonia @Zoale

      January 09, 2020 at 10:06 pm

      This looks wonderful, yum!!! Thank you for sharing with us at Fiesta Friday!

      Reply
    7. Rbstore

      January 15, 2020 at 6:28 am

      5 stars
      My king of cake!! Thanks for sharing your wonderful recipe..

      Reply
    8. S

      April 21, 2020 at 6:21 pm

      5 stars
      Amazing recipe! Easy to follow and loved by my family.

      Reply
      • thebakingexplorer

        April 21, 2020 at 10:36 pm

        Thank you so much for letting me know!

        Reply
    9. Laura

      June 30, 2020 at 12:24 pm

      5 stars
      Made this yesterday for a friends birthday and it was so straight forward, and results were delicious!

      Reply
      • thebakingexplorer

        June 30, 2020 at 4:13 pm

        Thank you so much Laura!

        Reply
        • Sid

          August 22, 2020 at 12:20 am

          If I have a 1lb loaf tin can I just half the recipe do you think?

          Reply
          • thebakingexplorer

            August 22, 2020 at 8:48 pm

            Hi Sid, yes absolutely!

            Reply
            • Sid

              August 23, 2020 at 9:14 pm

              Thank you so much, I just tried it and its come out perfect!! Had to adjust the timing a little but otherwise halving the recipe worked great 🙂

            • thebakingexplorer

              August 23, 2020 at 9:51 pm

              So happy to hear that Sid!

    10. Tracy

      July 08, 2020 at 1:33 pm

      Dont know what happened to mine .. but my cake overflowed and the mixture was all on the baking tray underneath? Maybe my cake tin was too small ?

      Reply
      • thebakingexplorer

        July 08, 2020 at 2:18 pm

        Hi Tracy, yes it does sound like your cake tin was too small. A 2lb loaf tin is required for this recipe.

        Reply
    11. Jade

      August 27, 2020 at 8:44 pm

      I’m a big fan of you’re recipes and I’m going to try this one tomorrow! Although I have one problem I’m worried about.. I only have Asda hazelnut chocolate spread instead of the real Nutella. Will this be ok?

      Reply
      • thebakingexplorer

        August 27, 2020 at 9:04 pm

        Yes it will be ok, I've had a look and their ingredients are basically the same 🙂

        Reply
    12. Holly

      January 27, 2021 at 8:16 pm

      Hi, can't wait to make this on the weekend! One question though, when you say 536 cals, is this per slice or 100g or the whole cake? Thanks!

      Reply
      • thebakingexplorer

        January 27, 2021 at 10:07 pm

        Hi Holly, the nutritional information is approximate as it is calculated using an online tool, it is based on a slice of the cake if it is cut into 10 slices. Various factors will change the calorie amounts such as if you use butter or margarine, or if you serve smaller slices. The best way to get an accurate calorie count is by entering the exact ingredients you use into something like MyFitnessPal. I hope that helps and I hope you enjoy the cake!

        Reply
    13. Jill Hogg

      January 31, 2021 at 3:49 pm

      5 stars
      My kids loved this and it didn’t last long only thing they didn’t like was the chopped hazelnuts which next time a would leave out. Really easy recipe 2 follow which was good as I let my 14yr old son make it(with my supervision).

      Reply
    14. P

      February 16, 2021 at 9:20 pm

      5 stars
      This was great - buttercream measurements are spot on. I made the cake and buttercream yesterday but found my sponge was dry - any suggestions to where I went wrong? Over baked? Thank you in advance

      Reply
      • thebakingexplorer

        February 16, 2021 at 9:58 pm

        Hi, so happy you liked it! Yes the most common cause of dry cake is over baking them so that is likely the cause.

        Reply
    15. Priyanka

      June 18, 2021 at 5:23 pm

      Hi. Can I know if I can use all purpose flour for this recipe?

      Reply
      • thebakingexplorer

        June 18, 2021 at 6:43 pm

        Hi Priyanka, yes you can but you will need to add baking powder. The general advice is to add 2 tsp per 200g plain/all purpose flour. I hope you enjoy the cake!

        Reply
    16. Izzy

      August 04, 2022 at 10:14 pm

      5 stars
      🤤😋

      Reply

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