If you love Nutella, you will definitely love this cake, especially the Nutella buttercream. The cake is a version of my Biscoff Loaf Cake and to be honest I think this Nutella version is the nicest.

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Sometimes for cakes I would say take or leave the icing. Sometimes you don’t have time to make it or you simply don’t want to go to the hassle of making it. This Nutella buttercream however is one not to be missed. I highly recommend it and any leftovers are delicious spread on a warm piece of toast.

Hope you enjoy!

Amy x

Ingredients

For the cake:
200g butter
200g soft light brown sugar
4 eggs
100g Nutella
225g self-raising flour

For the icing
200g icing sugar
80g margarine
60g Biscoff spread
1 tbsp milk
6-7 Biscoff biscuits

Method
Grease and line a 2lb loaf tin. Preheat the oven to 180C.

Cream the margarine and sugar until light and fluffy.

Beat in the eggs one-by-one along with the Nutella.

Fold in the flour.

Transfer to the prepared cake tin and bake in the preheated oven for one hour.

Remove from the tin and allow to cool completely before icing.

To make the icing, beat together the margarine, icing sugar, Nutella and milk.

Spread the icing over the top of the cake and decorate with some chocolate pieces, if desired.