A side on view of a nutella cake with nutella frosting topped with cadbury creme eggs

Crème Egg, Peanut Butter And Nutella Cake With A Nutella Icing

Easter recipe - Crème Egg, Peanut Butter and Nutella Cake With A Nutella Icing
Course Dessert
Cook Time 25 minutes
Total Time 25 minutes
Servings 16
Calories 305kcal
Author Bintu Hardy | Recipes From A Pantry


  • 100 g butter softened
  • 5 tbsp Nutella softened
  • 2 tbs 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
  • Mini eggs


  • 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.


Adapted from Good to Know - Nutella Cake. And BBC Good Food for decoration inspiration.


Calories: 305kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 83mg | Potassium: 172mg | Fiber: 2g | Sugar: 26g | Vitamin A: 215IU | Calcium: 45mg | Iron: 1.6mg