Nutella butter cake is a fun little cake that’s a perfect remix on chocolate!
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Hope everyone enjoyed their St. Patrick’s Day! I had the best time: one of my closest friends married an Irishman in the past year, so they hosted a great day of celebrations. We went to the parade in Raleigh, checked out the local Irish pub, had corned beef and cabbage and potatoes in lots of forms (homemade of course, they went all out), and watched a movie with leprechauns and a banshee and everything! There were non-Irish things too, we played Telestrations – the box form of telephone pictionary, props to whomever thought to monetize that – and watched the ACC tournament championship. It was such a fun day!
To contribute to the feasting, I was tasked with dessert, and I made a Nutella butter cake. And y’all, it was good. I would make it more Nutella-flavored next time (to me, it didn’t really taste chocalte-y enough), but I liked the recipe.
I heart my mixer!! I got it as a wedding gift from several of my mom’s close friends – they got together and surprised me! I use it almost every time I bake!
Ready to bake! It looks a little different to me than the average batter – more whipped maybe? It looked lighter, almost mousse-like. Tasted good, even at this stage!
LOOK AT THAT. Best icing I’ve ever made, for sure.
Finished product! Sprinkles for fun. Everything is better with sprinkles.
I started from this recipe, but with my own updates of course.
Nutella Butter Cake
- 1 cup cake flour *
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 5 1/2 Tbsp unsalted butter, softened to room temperature
- 4-5 Tbsp Nutella **
- 2/3 c sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla
- 1 cup plain Greek yogurt
- Preheat oven to 350 degrees. Butter (yes, butter, it works better) the bottom and sides of an 8″ pan.
- Sift together dry ingredients: cake flour, baking powder, baking soda, and salt.
- Mix together yogurt and vanilla.
- Use a mixer to beat butter and Nutella until blended, about 1 minute. Add in sugar and beat on high 2-3 minutes.
- Add in eggs gradually, then beat until blended.
- Add 1/2 the flour mixture on low, then 1/2 the yogurt on medium-high. Repeat until all of both mixtures are combined into the batter. It’ll look a little fluffier than your average cake batter.
- Put batter into the cake pan, and bake for 35-40 minutes. Let cool for a couple minutes before taking out of the cake pan, and then let cool completely before icing.
* = Confession: I never buy cake flour. I use all-purpose flour mixed with cornstarch: for every cup of flour, I remove two tablespoons of flour and replace it with cornstarch
** = the original called for 3, and it was not nearly enough chocolate/hazelnut goodness
On the cake, I made my mom’s classic vanilla buttercream since the ingredients are always in my house and I didn’t want to overwhelm the cake flavor with chocolate icing.
Vanilla Buttercream Frosting
- 3/4 cups unsalted butter, softened at room temperature
- 2 cups powdered sugar
- 1-2 Tbsp milk (or cream, but I always just have milk)
- 1 Tbsp vanilla extract
- In the mixer, beat on high the butter for 8-10 minutes. (seriously. More explanation below.)
- Add in 1 Tbsp milk, vanilla, and 1 cups powdered sugar. Beat until well blended on medium. Add more milk and powdered sugar as needed – this time, I used 2 Tbsp milk, and about 1 1/2 cups powdered sugar total.
THIS IS WHY IT WAS THE BEST ICING I’VE EVER MADE: Beat that butter for a good 8-10 minutes. On high. With the whip attachment, if you have the kind with interchangeable attachments. Beat if until it changes colors and it looks like there’s more of it than you started it. Scrape down the sides periodically during the 8-10 minutes.
all images original to Teaspoon of Nose