Nutella Traybake Cake
A delicious and fudgey chocolate hazelnut sheet cake with a Nutella buttercream
Servings 12 +
Calories 681kcal
Ingredients
For the cake
- 225 g Butter or baking spread softened, unsalted
- 225 g Caster sugar
- 125 g Nutella
- 4 Eggs large
- 1 tsp Vanilla extract
- 75 ml Milk any kind
- 175 g Self raising flour
- 50 g Cocoa powder
- ½ tsp Baking powder
- 50 g Chopped roasted hazelnuts optional
For the buttercream
- 150 g Butter softened, unsalted
- 300 g Icing sugar
- 200 g Nutella
- 2-3 tbsp Milk any kind
For decoration
- 50 g Nutella warmed
- 1 ½ Kinder Bueno bars broken up
- 1-2 tbsp Chopped roasted hazelnuts optional
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
- Make the cake by mixing the baking spread (or butter), caster sugar and Nutella in a large mixing bowl until fluffy, about 2-3 minutes, ideally using an electric mixer
- Add the eggs and vanilla extract, and mix until fully incorporated
- Gently whisk or fold in in the milk, self raising flour, baking powder and cocoa powder. Finally, if using, fold in the chopped hazelnuts
- Pour the mixture into the tin, spread it out into an even layer. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully either in the tin or on a cooling rack
- Make the buttercream by mixing the butter in an electric mixer with the paddle attachment for a few minutes. Add the icing sugar, Nutella and milk and mix until smooth. You can add more milk if the buttercream is too stiff
- Spread or pipe the buttercream all over the cake. Warm the Nutella in the microwave for around 20 seconds, then drizzle it all over the cake. Decorate with the Kinder Bueno pieces, and if using, sprinkle over the chopped roasted hazelnuts
- To serve, slice into squares. Store any leftovers in an airtight container in a cool place and eat within 3 days
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- 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.
- The chopped roasted hazelnuts in this recipe are optional.
- You will need a 12" x 9" traybake tin for this recipe. However, if you want to make it in a 9" square tin, check the recipe notes for the measurement details.
- 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.
- 170g Butter or baking spread
- 170g Caster sugar
- 95g Nutella
- 3 Large eggs
- 1 tsp Vanilla extract
- 55ml Milk
- 132g Self raising flour
- 38g Cocoa powder
- ½ tsp Baking powder
- 38g Chopped roasted hazelnuts
Nutrition
Calories: 681kcal | Carbohydrates: 78g | Protein: 7g | Fat: 40g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 258mg | Potassium: 282mg | Fiber: 4g | Sugar: 61g | Vitamin A: 880IU | Vitamin C: 0.3mg | Calcium: 84mg | Iron: 3mg
