Nutella-Swirl Pound Cake

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If you’ve been following my blog for a while, you know that I love nutella. I’ve made caramel-nutella crumb bars, chocolate nutella thumbprint cookies, + simple but amazingly delicious nutella cookies. Well, I now have another nutella recipe to add to the mix – nutella-swirl pound cake.

I had this recipe bookmarked for ages, but had yet to bake it, as every time I had a full jar of nutella in the house, it would miraculously be consumed before I got around to making it.

Luckily, earlier this week, I had a quiet afternoon, + decided it was time to give this fab-sounding pound cake a try. I got the needed ingredients from the grocery store, including a brand-new jar of nutella, + set about baking. + the results?

Well, with two sticks of butter + an entire jar of nutella in the recipe, it probably won’t surprise you to learn that the pound cake is mighty tasty! The cake is moist, flavorful + rich without being heavy, while the ribbons of nutella add a lovely decadence + richness.

It would be great for a mid-morning brunch, excellent with afternoon tea, or perfect as an after-dinner dessert. Next time you’re looking for a fabulous sweet, give this pound cake a try!

Nutella-Swirl Pound Cake

This Nutella-Swirl Pound Cake is moist, flavorful, and rich with ribbons of Nutella. Perfect for brunch, tea, or dessert.

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Cook Time 1 hour hr 15 minutes mins

Course: Dessert

Ingredients Method

Ingredients

  

• 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 unsalted butter softened
• 1 1/4 cups sugar
• one 13-ounce jar nutella

Method

 

1. Preheat the oven to 325°.
2. Lightly grease + flour a 9-by-5-inch loaf pan, tapping out any excess flour.
3. In a glass measuring cup, lightly beat the eggs with the vanilla.
4. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder + salt.
5. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.
6. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated.
7. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated.
8. Continue to beat for 30 seconds longer.
9. Spread one-third of the batter in the prepared pan, then spread half of the nutella on top.
10. Repeat with another third of the batter + the remaining nutella.
11. Top with the remaining batter.
12. Lightly swirl the nutella into the batter with a butter knife. Do not overmix.
13. Bake the cake for about 1 hour + 15 minutes, until a toothpick inserted in the center comes out clean.
14. Let the cake cool in the pan for 15 minutes.
15. Invert the cake onto a wire rack, turn it right side up + let cool completely, about 2 hours.
16. Cut the cake into slices + serve.