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Nutella Pound Cake

Nutella swirled pound cake - thick, gooey Nutella swirls in rich buttery pound cake |

Nutella Pound Cake

Nutella swirled pound cake – thick, gooey Nutella swirls in rich buttery pound cake |

Prep time:

Cook time:

Total Time:


1 1/2 cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 oz / 225 g / 1 cup) unsalted butter, softened
1 1/4 cups sugar (I used 1 cup)
One 13-ounce (350 g) jar Nutella

Preheat the oven to 325°F (160°C). Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour.

In a glass measuring cup, lightly beat the eggs with the vanilla.

In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.

With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated.

Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

Nutella Swirl Pound Cake
Nutella Swirl Pound Cake pictures (1 of 6)

After my contributor CP Choong made the ever so popular mini Nutella Cheesecake, she told me that she had some leftover Nutella and wanted to make Nutella Pound Cake. It was a grand idea as it’s one of those baking recipes I have always wanted to attempt. The idea of rich and buttery pound cake with Nutella swirls in between bites just set my mouth watering.

Nutella Pound Cake

So here is the Nutella Pound Cake recipe that my contributor made. She adapted the recipe from Food and Wine. If you are a Nutella lover, you will absolutely go crazy for this cake as two (2) thick and gooey swirls of Nutella are happily sitting in the inside of the pound cake, so you will actually taste the richness of Nutella. Just look at the pictures, the Nutella swirls are moist and come oozing out of the cake, so imagine sinking your teeth on a piece, or two, or more of the Nutella Pound Cake…ahhh, heavenly!

Nutella Pound Cake

One thing that I have to warn you is to follow the instruction of cooling the cake for two hours before cutting it. I know it’s hard to resist and you probably want to grab a piece right off the oven. You have to wait for the Nutella to cool down so when you slice it, they will remain in swirls and pretty instead of messy and sticking to your knife. So, resist the temptation and you will have the best looking—and utterly sinful—Nutella Pound Cake. Enjoy!

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37 COMMENTS... read them below or add one

  1. Rumi

    Hi, im a huge fan of ur recipes they are all full proof perfect and never go wrong. Im a real amater in the kitchen but u make me look like a pro… Cant wait to try this, looks yummy… My nutella loving fiance is gonna luv this.
    Could u give the quantities in metric as well. Lots of love…

  2. Tuty

    It looks so tempting. This cake will definitely “ruin” my diet ;-)
    I will bookmark this for “future” baking plans. Thanks for sharing CP & Bee.

  3. Jasmie

    We have something similar to this locally. It’s called kek tapak kuda cos it looks like one (tapak kuda = horseshoe). It just oozes nutella goodness.

  4. Chow Hound

    This pound cake looks delicious. I’d eat anything with Nutella though. I grew up eating Nutella as a kid and I still love it to this day. I eat it by the spoonful sometimes.

    • Lynn Doire

      I was wondering the same thing as Angela regarding the swirling, is it top layer only or swirl after the first addition of Nutella as well. I am defineately making this as my 13 yr. old daughter loves anything with Nutella….thanks for sharing.

  5. Wendy Decker

    My husband says this is the best cake ever! I added walnuts. The cake didn’t come off the loaf pan easily, so the cake came apart. It’s crumbly, but the taste is heavenly: gooey, crunchy and chocolaty. Will use a better pan the next time. Your recipes are the best!

  6. Wendy

    I baked this cake yesterday and hubby says it’s the best cake ever! Of course mine looks nothing like the picture. I added walnuts. The cake stuck to the pan and didn’t come off easily. It was crumbly but tasted heavenly: gooey, chocolaty and crunchy. Thanks for the recipe.

  7. Mitali Sarkar

    You recipes are fabulous. This pound cake recipe looks great. I have yet to try a cake recipe that is less complex. Somehow I have not had the chance to bake cakes with fillings in them. You made it possible for me. Thank you.

  8. cherry

    Hi, this cake look nice!! I am so going to try it. Can i use the aluminium tray instead? Cause got to bake for an hour, so i am not to sure if i can use the aluminium tray. And i don’t have a cup measurement, so is 1 1/2 cups flour like 204grams? thank you!!

  9. Felicia Ng

    Hi, I tried this last Sat (15 Mar) and all who tasted it, LOVE IT! I will definitely bake this again. However, I have a question … may I know how to get a smooth flowing Nutella? Usually, after opening a fresh tub of Nutella and left it for a few days, the Nutella will turn slightly harden and it may not be easy to spread across the batter. Does anybody as any idea how to make it smooth running form again?

  10. shirley

    HI,after I pour in the 1st batter will follow by the nutella and the batter again and the nutella then the batter? am I rite.should I swirl in horizon or vertical?pls advise thks

  11. Laura

    Why did my Nutella sink to the bottom. Tastes great but didn’t look anything like the picture. What did I do wrong?

  12. Ellis Lai

    Hi, may I know can I use self raising flour instead of all-purpose flour as I only have self-raising flour at home.
    Also, 1 and 1/2 cups if using self-raising flour? Thanks!

  13. Aditi

    I want to bake this in a round pan…please help…asap as I have to bake it in 2 days as a birthday cake.

  14. J

    Hie I just ,
    Made this cake and the top half looks ok but the bottom half is a lot darker and the bottom has been dripping with butter and is looking very oily and greasy. What have I done wrong? Please help. I might think it is because I have greased and lined the tin with baking paper n have not floured the tin… Is that possibly the only reason? I have also used store branded ingredients instead of big branded ingredients. Could that be the reasons why it hasn’t turn out correctly?

  15. Fenny Setiawan

    I tried this recipes, Lovely. But my only problem, the nutella went to the bottom instead of layers (like the picture in your website), I am not sure why as I did the step by step instruction exactly like the one you wrote in your recipe :).

    I might give it a try again. Hope will have a better result.

  16. Sadaf

    Hey hi :)
    I made this cake and am waiting for it to cook!
    I read the comments and am afraid if the nutella sinks down, the cake doesn’t come out easily or anything else…But let’s hope everything comes out just great!
    But I have a question about the pan…you said 9*5″? It is about 22.5*10.5 cms. I used a 30*8 pan instead, they don’t have a huge different in quantity, but I could only have two layers of the batter. It was less batter than my expectation…Did I use the right sized pan?

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