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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 15 minutes
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.