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.
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!
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.
How Many Calories per Serving?
This recipe is only 404 calories per serving.
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Nutella Pound Cake
Nutella swirled pound cake - thick, gooey Nutella swirls in rich buttery pound cake.
- 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
- 13 oz 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.
I substituted half the Nutella with peanut butter and it’s heavenly.
Tried the recipe. Turned out really well.
My son loved it. Thanks for sharing.
Thanks for trying my Nutella Pound Cake recipe.
What type of sugar should I use? Thank you.
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?
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.
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?
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.
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!
Why did my Nutella sink to the bottom. Tastes great but didn’t look anything like the picture. What did I do wrong?
I had exactly the same problem like you :).