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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.
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
Yes, swirl with a S shape.
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?
Thank you for this awesome and great recipe. I will be on a holiday soon and the I will try this out at my home. So thanks
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!!
Oh myyyy….. For a Nutella diehard lover, this is amazing. I’ll be making this for my church brunch this week with the addition of a nutty crumble topping. :-)
Hii
11/4 cups sugar is eqv to metrics , how many grams
Thanks alot
For baking, you just have to buy a scale an measuring cups (US) for the best results.
Hi,
1and 1/2 cups of flour ie equivalent to how many grams of flour
Thanks
Tried it love it such an evil cake though! thanks for sharing Bee!
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.
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.
Thanks Wendy! So glad that the cake won your husband’s heart and stomach. Keep baking your cake will eventually look pretty. :)
Apparently, I wrote the comment twice! Sorry about that. I was kiasu lah!