Introducing a show-stopping Crème Egg and Nutella Cake with a Nutella frosting. This indulgent cake brings together Cadbury Crème Eggs, peanut butter and Nutella for a rich, nutty dessert that’s perfect for Easter—or any time you want an over-the-top chocolate treat.
If you love chocolate and easy, impressive baking, this is the cake for you. It looks like you spent hours in the kitchen, but it’s straightforward to make. The combination of chocolate, hazelnut spread and a hint of peanut butter creates a deeply satisfying flavour profile that guests will rave about.
Nutella Cake Tips
Helpful tips for making this Nutella cake:
- Warm the peanut butter briefly in the microwave to make it easier to combine.
- If you prefer, replace the peanut butter with extra Nutella for a stronger hazelnut flavour.
- Chill crème eggs in the fridge or freezer for a couple of hours before decorating to make them easier to cut and handle.
- You can chop a few crème eggs and fold them into the Nutella frosting for extra texture and gooey pockets of filling.
- You can bake the cakes 1–2 days ahead. Store the cooled layers wrapped at room temperature until you’re ready to assemble.
Nutella Frosting
The simplest frosting for this cake is just warmed Nutella. It’s quick, glossy and packs plenty of flavour.
Step 1: Warm Nutella in the microwave for 30–45 seconds until slightly loosened.
Step 2: Spread a layer on the base cake, place the second cake on top, then spread more Nutella over the top and sides as desired.
This approach keeps the recipe fast and fuss-free. If you want a buttercream-style frosting, you can use a Nutella buttercream, but the warmed Nutella is plenty decadent and much quicker.
Decorating the Cake
After spreading the Nutella frosting, decorate generously with Cadbury Crème Eggs (some halved for visual appeal) and colourful mini eggs. You can also add flowers, macarons, sweets, popcorn drizzled with Nutella, or other seasonal decorations. Be creative—the cake looks great with a generous, playful finish.
More Crème Egg and Nutella Ideas
If you enjoy Crème Egg desserts, you might like other recipes such as crème egg brownies or nutella-stuffed treats. This cake also pairs well with other Nutella-based recipes when you want to explore more hazelnut-chocolate desserts.
Please share pictures if you make this cake—friends and family will love the idea and the result. Social sharing is a great way to spread dessert inspiration.
Nutella Cake with Nutella Frosting Recipe
Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try this Crème Egg, Peanut Butter and Nutella Cake with a Nutella Icing. It’s always lovely to see your photos.
Crème Egg, Peanut Butter and Nutella Cake with Nutella Icing
25 mins
25 mins
Dessert
16
305 kcal
Bintu Hardy
Ingredients
- 100 g butter, softened
- 5 tbsp Nutella, softened
- 2 tbsp smooth peanut butter, softened
- 4 medium eggs
- 200 g caster sugar
- 200 g self-raising flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- Icing and decorating:
- 6 tbsp Nutella, softened
- Crème Eggs, to decorate
- Mini eggs, to decorate
Instructions
- Preheat the oven to fan-assisted 160°C (180°C conventional / 350°F / gas mark 4). Line and lightly oil two 9-inch cake tins.
- Add all cake ingredients to a mixing bowl and whisk with an electric hand whisk until smooth and combined.
- Divide the batter evenly between the two prepared tins and bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cakes to cool completely on a wire rack.
- Warm the Nutella for 30–45 seconds in the microwave until slightly softened. Spread a layer on the base cake, sandwich the two cakes together, then spread more Nutella over the top (and sides, if you like).
- Decorate with whole and halved Crème Eggs, mini eggs and any other seasonal decorations.
Notes
Nutrition
Carbohydrates: 38 g |
Protein: 5 g |
Fat: 14 g |
Saturated Fat: 10 g |
Sugar: 26 g