Crème Egg, Peanut Butter And Nutella Cake With A Nutella Icing
User Reviews
5
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Cook Time
25 mins
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Total Time
25 mins
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Servings
16
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Calories
305 kcal
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Course
Dessert
Crème Egg, Peanut Butter And Nutella Cake With A Nutella Icing
Description
The cake batter integrates softened butter, Nutella, peanut butter, eggs, caster sugar, self-raising flour, cocoa powder, and baking powder. Whisked until combined, the batter is divided evenly into two 9-inch cake tins and baked until a toothpick comes out clean, resulting in moist, chocolate-tinged layers with a peanut butter note.
After cooling, the two cake layers are sandwiched together with warmed Nutella spread, then topped and decorated with additional Nutella icing. Crème eggs, some split, and mini eggs adorn the cake along with flower decorations, adding visual appeal and additional chocolate and cream flavors.
The cake offers a combination of rich chocolate-hazelnut taste from Nutella and sweetness from peanut butter and sugary elements. The cocoa powder deepens the chocolate flavor, and the layered frosting provides a creamy, luscious finish. It works well as a dessert for occasions where a distinctive, indulgent cake is desired.
Preheating the oven to a fan-assisted 160°C ensures even baking. Lightly oiling and lining the pans helps with cake removal. Warming Nutella before icing makes spreading easier. Decorating with mini and crème eggs adds seasonal charm and extra texture.
Ingredients
- 100 g butter softened
- 5 tbsp Nutella softened
- 2 tbs peanut butter softened, smooth
- 4 egg medium
- 200 g caster sugar
- 200 g self-raising flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- Icing and decorating:
- 6 tbsp Nutella softened
- creme eggs
- mini eggs
Instructions
- Preheat the oven to fan assisted 160C / 180C/ 350F/ gas 4 and line and lightly oil two 9inch cake tins.
- Add all the cake ingredients into a mixing bowl and whisk with an electric hand whisk until combined.
- Split cake batter evenly between the two prepared tins and bake for 20-25 mins until a toothpick inserted comes out clean.
- Let the cake cool completely on a wire rack.
- Quickly warm the Nutella for about 30-45 sec in the microwave spread some on the base cake, sandwich the two cakes together and spread some more on the top.
- Decorate the cake with crème eggs (some split), mini eggs and flowers.
Notes
- Preheat the oven to fan-assisted 160°C (or 180°C conventional) before starting the batter.
- Lightly oil and line the cake tins to ensure easy removal of the baked cake layers.
- Warm Nutella slightly before spreading to help it apply smoothly as icing and filling.
- Decorate the cake with crème eggs (some split) and mini eggs for a festive look.
- This recipe is adapted from Good to Know and BBC Good Food decoration ideas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 83mg | 3% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 215IU | 4% |
| Calcium | 45mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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