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!
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 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!
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.
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!
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 Meringue Roulade
- Nutella, Banana & Marshmallow Tart
- Nutella Baked Donuts
- Raspberry & Nutella Bread Rolls
- Nutella Bueno Cheesecake (No Bake)
- Nutella Cheesecake Blondies
- Nutella Bueno Cupcakes
- Nutella Stuffed Cookies
- Cherry & Nutella Chocolate Cake
- Nutella Popcorn
- Nutella Cake
- Nutella Popsicles
- Kinder Bueno Cookie Pie
- Kinder Bueno Cookies
- Kinder Bueno Ice Cream (No Churn)
Nutella Bueno Loaf Cake
For the sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 100 g Nutella
- 4 Eggs large
- 185 g Self raising flour
- 15 g Cocoa powder
- 40 g Chopped roasted hazelnuts
- 1 tbsp Milk
For the buttercream
- 75 g Butter softened
- 150 g Icing sugar
- 100 g Nutella
- 1 ½ tbsp Milk
- 3 Kinder Bueno bars
- Chocolate strand sprinkles optional
- Pre-heat the oven to 160C Fan/180C/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
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.