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Nutella swirled pound cake - thick, gooey Nutella swirls in rich buttery pound cake.
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.
Enjoy!
Frequently Asked Questions
This recipe is 614 calories per serving.
What To Serve With Nutella Pound Cake
For a delightful afternoon tea party, I recommend the following recipes:
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Nutella Pound Cake
Ingredients
- 1½ 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
- 1¼ cups sugar, I used 1 cup
- 13 oz (400g) jar Nutella
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease and flour a 9-by-5-inch (23 cm x 12 cm) loaf pan, tapping out any excess flour.
- In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk together 1½ cups of flour, baking powder, and salt.
- In a large bowl, use a handheld mixer to beat the butter and sugar at medium-high speed until fluffy, about 3 minutes. With the mixer on medium-low speed, gradually beat in the egg mixture until fully incorporated.
- Add the flour mixture in three batches, beating at low speed between each addition until just incorporated. Continue to beat for an additional 30 seconds.
- Spread one-third of the batter in the prepared pan, then layer half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Finally, top with the remaining batter. Lightly swirl the Nutella into the batter using a butter knife, taking care not to overmix.
- Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
- Bake the cake for about 1 hour and 15 minutes, or 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, turning it right side up, and let it cool completely, about 2 hours. Cut the cake into slices and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
what an awesome looking cake! am sure this taste wonderful too
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!
Thanks Wendy!! :)
Can you clarify swirling in the Nutella? Are you doing this for the too layer only?
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.
Swirl one time only after everything is done and before baking.
You mean I have to wait for it to cool? They will take a lot of willpower!
Yes, so the cake will be nice after cutting, you can of course eat right away but messy as the Nutella will stick on the knife.
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.
Hi..the receipe looks good..I wanna try ..may I know..2 stick butter- how many gramme?
Regards,
Emily
one stick of butter = 4 oz, so 8 oz or 1 cup (American measurement cup) or 225g
Hi. How much grams in a stick of butter? Looks delicious
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.
It looks so tempting. This cake will definitely “ruin” my diet ;-)
I will bookmark this for “future” baking plans. Thanks for sharing CP & Bee.
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…