Nutella Ganache Loaf Cake

I’m always looking for another recipe to put in a Bundt cake pan. The designs are beautiful, whether you’re making mini lemon cakes are something like this loaf with Nutella ganache. It’s got hints of Nutella in the cake, along with chopped hazelnuts to add texture and more hazelnut flavor. But the star of the loaf cake is really the Nutella ganache on top. It’s so easy and comes together by simply combining Nutella and a bit of heavy cream. This Nutella loaf cake would be great after a midday meal, too. But for me, it feels like the perfect start to the day with just enough sweetness to be a bit decadent.

Ingredients in this Nutella Loaf Cake

I’m a little embarrassed to admit I didn’t really know what Nutella tasted like until I became an adult. I didn’t grow up with it in the kitchen; I was more of a peanut butter gal. But once I tried Nutella, I instantly understood the hype!

So if you’re a household that often has Nutella on hand, the ingredients in this Nutella ganache loaf cake will probably already be in your pantry. It’s a fairly standard loaf cake, but it’s just a bit dressed up and different, thanks to Nutella and hazelnuts (if you wish to add them).

For the loaf:

• 1 1/2 cups (195 grams) all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1/4 tsp salt
• 3/4 cup (1.5 sticks) butter, room temperature
• 2/3 cup (145 grams) granulated sugar
• 2 large eggs, room temperature 
• 2 tsp vanilla extract 
• 1/2 cup (130 grams) milk, room temperature 
• 1/3 cup (110 grams) Nutella, warmed in the microwave 

Optional mix-in:

• 1/3 cup (45 grams) hazelnuts (or your nut of choice), crushed

For the glaze/Nutella ganache on top:

• 2-3 tbsp of warmed heavy cream
• 2 tbsp Nutella

Now, I like this loaf as it is because it’s sweet but not too sweet. I appreciate that it feels rich from the Nutella ganache but isn’t overpoweringly sugar-y. A little sweetness goes a long way when it comes to breakfast cake for me. However, if you’re a real Nutella lover, feel free to double up on the ingredients amounts listed for the glaze or Nutella ganache.

Why this Nutella loaf recipe works

If you follow the recipe as is, you’ll find yourself with a subtle hazelnut loaf cake. I decided adding some nuts inside would give this loaf some texture and keep it from tasting overwhelmingly sweet. It reminds me a lot of pound cakes I’ve eaten because it’s a more dense cake that is still nice and moist.

This Nutella ganache loaf cake also bakes longer than some loaves do. That’s because the temperature is also lower than what some recipes call for. Baking cakes and loaves like this Nutella cake at 325 can yield a softer crumb. Hello, moist, tender cake!

Baking This Nutella Loaf Cake

Something else to keep in mind when you bake this cake (or anything, really), is the quality of your pans. If your pans are scratched or very old, you may encounter more issues with your baked goods sticking in the pans after they exit the oven. Older pans can also be very worn and fail to conduct heat as evenly.

Also, if you have a black or similarly dark-colored pan, it’s much easier to burn your cake. I always recommend using a light-colored pan, which doesn’t heat up quite so quickly. And when it comes to baking, I think we can all agree that we want cakes that are moist and soft. Lighter-colored pans can help in achieving that kind of texture.

And if you’re seeking a fun pan to make your loaves look even prettier, I cannot say enough good things about this fluted one by Nordicware. I’ve tried a few of their decorative pans, and they always release my finished products so well. They bake evenly, and the designs on them are so eye-catching.

Worth noting for this recipe is that the pan I used holds 6 cups of batter. If you have a more standard-shaped pan, that should work just fine, too. Just begin checking your loaf around the 40-minute mark if you’re worried about your baking time.

And a final note for baking success: Be sure to grease your pan! If you’re using a pan like the one I did, you’ll want to be sure you first generously coat it. Cake and batter can get stuck in pans that aren’t properly greased. I’ve had success with Baker’s Joy and homemade equivalents.

Steps for this Nutella Ganache Loaf Cake

Below you’ll find all the steps involved, but I’m highlighting them here for additional reference and including some more tips:

To begin, preheat your oven to 325°F. Be sure to generously coat your loaf pan with baking spray.

In a medium-sized mixing bowl, combine all-purpose flour, baking powder, baking soda, and salt. Set aside. 

Using a hand mixer or electric mixer with a paddle attachment, cream butter and sugar for 4 minutes on medium-high. Do not take shortcuts here; creaming butter and sugar together for longer makes for a lighter crumb and texture!

Into your bowl of wet ingredients, add vanilla extract then your eggs one at a time, fully incorporating before adding the next one. Mix on medium-high speed for two minutes.

Add half of your dry ingredients, alternating with milk before repeating. I also recommend mixing your batter with a spatula by hand at this point to lessen your odds of over-mixing it. Again, we’re going for a soft crumb. Over-beating batter can lead to more gluten development in the baking process and hence a more tough cake.

Warm your Nutella in the microwave in 15-second bursts on a medium setting until it’s a spreadable consistency. 

Pour batter into pan, filling halfway. Spread your warmed Nutella in an even layer across the top of your loaf before tapping pan on towel covered counter to remove air bubbles. Add your chopped hazelnuts if using.

Add the remainder of your batter, then gently drag a butterknife back and forth across the batter to swirl your Nutella.  

Bake for 55 – 65 minutes or until toothpick inserted into the center comes out clean and loaf is beginning to pull away from the sides of the pan. Cool loaf in pan for 10 minutes before inverting on a cooling rack.

Nutella Ganache to Top off your Loaf

For the glaze on top, once your loaf has cooled, heat Nutella and heavy cream in the microwave in short 20-second bursts until smooth enough to whisk and combine. Pour glaze across your loaf before serving, and enjoy!

And like I mentioned earlier, if you’re nuts for Nutella, double the amount of ganache I recommended here! Have fun with it. 🙂

More Recipes for You

Feeling more like eating a cookie instead? Please treat yourself to this big batch chocolate chip cookie recipe. Or maybe you’re more in the mood for matcha. We’ve got options!

And if instead you’re looking for tips and tricks for making cakes, check out the cake tutorials on my website here!

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