Nutella Swirl Pound Cake.

Tender and moist, this pound cake is loaded with buttery flavor and sweet Nutella swirls. It will melt in your mouth.

Tender and moist, this pound cake is loaded with buttery flavor and sweet Nutella swirls. It will melt in your mouth.

This is what happens when I see Nutella on sale. I stock up and make things like this and this. About 2 years ago, I found a recipe on Food & Wine for Nutella Swirl Pound Cake, saving it on my computer for a rainy day to make it.  I forgot about it for awhile and going through my browser bookmarks the other day, I was instantly inspired. I had to make it!

{no, it wasn’t a rainy day. It was a day I had an abundance of Nutella. The best of days.}

Tender and moist, this pound cake is loaded with buttery flavor and sweet Nutella swirls. It will melt in your mouth.

This is not diet food.  There is no way to make this pound cake healthier without sacrificing taste or texture or amazingness.  I pondered it for awhile, but then realized… hello! I’m making pound cake for pete’s sake. Not rice cakes.

Lots of butter, lots of eggs, lots of Nutella. Lots of smiles. It’s oh-so-moist, soft, buttery, and dense.  As moist as my homemade carrot cake, as buttery as my homemade funfetti cake, and as dense as my favorite banana bread. And did I mention it’s pretty? I love nutella swirls.

It’s the best kind of recipe too: make the batter, stick it in the oven, forget about it. Unlike cookies or cupcakes that require individual attention. I popped this baby into the oven and began packing up some boxes for our upcoming move. Let the oven do all the work here.

4 large eggs make the pound cake incredibly moist and dense, yet tender. I wouldn’t want my pound cake any other way. The original recipe did not call for cinnamon, but the buttery flavor and Nutella swirl were screaming for some extra spice. I used 1/2 teaspoon of cinnamon and it gave the bread that little something extra.

Now, I typically prefer oil in my cake and cupcake recipes because oil does a fantastic job keeping baked goods extra moist. However, without the butter in this pound cake, you would hardly have any flavor at all. The 4 eggs do a fine job keeping the bread moist, so I had no qualms about using butter as the fat. 2 sticks of butter are creamed together with 1 cup of sugar.  (I reduced the amount of sugar called for in the recipe). 

Here comes the fun. It’s Nutella time.

Tender and moist, this pound cake is loaded with buttery flavor and sweet Nutella swirls. It will melt in your mouth!

Spread 1/3 of the batter into a 9×5 loaf pan. It will be a thin layer; that’s ok. Spread half of the Nutella over top.  I wish I had photos to show you but I made this pound cake at 10pm one night. Yes, I bedtime bake. Repeat with other 1/3 of the pound cake batter and another 1/3 cup of Nutella. Top with the remaining batter.

Bake the pound cake for about 50 minutes. The recipe source said 1 hour + 15 minutes but my pound cake took no where near that long. I feared the top would burn and the texture would be dry.  Go for 50-60 minutes for your cake.

What appears to be a normal looking cake on the outside is anything but on the inside. Surprise little Nutella swirls all over. A creamy little chocolate river flowing through the buttery cake crumbs. Sometimes you need a little chocolate action to spice things up.

Tender and moist, this pound cake is loaded with buttery flavor and sweet Nutella swirls. It will melt in your mouth.

Lightly spiced with cinnamon, heavily swirled with Nutella, moist & tender, you are going to love slicing yourself off a piece of this decadent pound cake.  What would make this slice even better? A huge scoop of vanilla ice cream. And a warm cup of coffee. Just sayin’.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Nutella Swirl Pound Cake

Yield: 1 loaf poundcake

Print Recipe

A buttery, tender pound cake swirled with Nutella.


  • 4 large eggs, room temperature preferred
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (measured correctly)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) sugar
  • 3/4 cup Nutella, warmed*


  1. Preheat oven to 325F degrees. Spray 9x5 loaf pan with nonstick spray. Set aside.
  2. In a medium size bowl, whisk together the eggs and vanilla extract until combined. Set aside. In another medium size bowl, combine the flour, baking powder, cinnamon, and salt together. Set that aside as well.
  3. In the bowl of a standmixer, or using a handheld mixer, beat the softened butter and sugar together on medium speed until light and fluffy; about 3 minutes. With the mixer running on low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color. With the mixer running on low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.
  4. Spread 1/3 of the batter into prepared loaf pan. Spread 1/2 the Nutella on top. Nutella is very thick and hard to "spread."  I used my clean fingers to help smooth it out on top. It doesn't have to be perfect. Repeat with another 1/3 of the batter and the rest of the Nutella. Top with remaining batter.
  5. Bake the pound cake for 50-60 minutes. Cover with aluminum foil after 25 minutes to avoid the top and sides form browning too much. Slight browning is OK. The cake is done when a toothpick inserted in the center comes out free of cake crumbs (with some Nutella). The original recipe stated 1 hour and 15 minutes, but that was much too long for my cake. I fear it would be burnt and dry. 50 minutes is how long mine took, but yours may take longer.
  6. Allow the cake to cool completely in the pan on a wire rack before slicing and serving. Cake stays soft, moist, and fresh stored at room temperature for up to 6 days.

Additional Notes:

*I like to lightly warm the Nutella before layering it into the pan. I simply microwave it for about 15 seconds. This makes it easier to layer into the batter, as well as helps prevent it sinking to the bottom of the pound cake.

Adapted from Food & Wine.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



 The Nutella swirls reminded me of my Nutella Swirled Peanut Butter Banana Bread. Aka the best banana bread on the planet. Seriously, look at it.

Banana PB Nutella Bread


And PS: want to make the BEST, thickest, creamiest frosting on the planet?  Easy – it’s made with Nutella.  You’ll love my Chocolate Cupcakes with Creamy Nutella Frosting.

Chocolate Cupcakes with Creamy Nutella Frosting-8



See more Nutella recipes.

Tender and moist, this pound cake is loaded with buttery flavor and sweet Nutella swirls. It will melt in your mouth.





132 Responses to “Nutella Swirl Pound Cake.”

  1. #
    Macposted August 14, 2013 at 11:35 am

    Wow! This looks incredible!

    I just made some, and while the cake is still cooking… well the batter left over tasted rather delicious…. (:

    Instead of swirling nutella in, I took half the batter and mixed it with nutella and cocoa powder and made a marbled cake. It looked very chocolatey…


    • Sallyreplied on August 14th, 2013 at 11:59 am

      Hi Mac! Your marble cake sounds delicious! So glad you enjoyed it.


    • Sallyreplied on August 14th, 2013 at 12:03 pm

      Mac, that sounds delicious! I love your idea of a marble cake. Hope you enjoyed it!


      • Macreplied on August 15th, 2013 at 10:26 am

        Thanks!! It was delicious, my whole family loved it. I love this website!

  2. #
    siobhan slatteryposted August 22, 2013 at 5:52 pm

    Omg! I am just struck by the amazing looking cake! It looks great! I too am a self confessed lover of the Nutella1 You can never get enough! Haha Great shots of the cake, they look amazing! I can’t wait to try it out! :)


  3. #
    Ellie@Fit for the soulposted August 24, 2013 at 8:27 pm

    You win! You managed to make me want to drool all over my computer~every one of these desserts looks so good! I can almost imagine what the nutella frosting tastes and feels like 0_0 haha


    • Sallyreplied on August 25th, 2013 at 9:32 am

      Haha thanks Ellie! I love Nutella so much. That frosting is unreal!!


  4. #
    Arshaposted October 2, 2013 at 3:57 am

    Made these last night! They were as fresh as ever even in the morning. And as usual, heavenly! :)


  5. #
    Martaposted November 24, 2013 at 8:00 am

    Dear Sally, I discovered Your blog by accident few days ago when I was looking for inspiration what to do with my big jar of Nutella (I don’t like it on bread – strange, I know ;)). I have just baked Your nutella swirl cake and I’m so in love with it! I have modified the recipe tiny little bit (whipped the egg whites and added them at the very end to the dough, I also added 50 ml of sweet cream while mixing butter-sugar-yolk with flour.) I’m enjoying it at the moment with the cup of cappucino. I can’t wait to try more of Your recipies and to suprise my family with some new tastes during the Christmass time :). You’re really amazing and a great inspiration to me (I’m dreaming about having my own blog with Knitting, baking and cooking recipies, but never had enough courage and time to start one. I wish You all the best! Marta


    • Sallyreplied on November 24th, 2013 at 10:37 am

      Hi Marta! I am so glad you’ve found my blog. And you began with quite a recipe! It’s one of my favorites and now you have me craving a huge slice! I’m so happy to be your inspiration and hopefully someday you can begin your own blog too. I’d love to learn how to knit scarves and mittens for my friend’s daughter.


  6. #
    Christinaposted December 12, 2013 at 9:16 am

    Great recipe! I had bookmarked it for a while and I tried this last night and followed the recipe and time of cooking (50 minutes was enough as well; very moist ), and there is absolutely nothing left of my cake! A great success.
    I had the same problem as Imelda, with all my Nutella sinking at the bottom, but I think I was just so excited about Nutella I might have put a bit too much in there. I surely should put a bit less or heat it up next time!


    • Sallyreplied on December 13th, 2013 at 9:00 am

      Hey Christina – yes, you need to be precise with the measurement of the nutella. It will sink if you swirl too much in (it’s so heavy, that’s why). Anyway, happy you liked it!


  7. #
    Valerieposted December 17, 2013 at 9:20 pm

    Hello!! I have just baked this today AND IT TURNED OUT GREAT!! 😀 Except that I didnt beat the butter and sugar long enough and the cake came out a little on the chewy side. But other than that, I am in love with it. Thanks loads for sharing this wonderful recipe! It was a success (:


  8. #
    Haleighposted December 21, 2013 at 7:26 pm

    Hi Sally! This recipie looks fantastic, I was wondering though if it can be made without the cinnamon? My mom is really allergic and I hate making anything that I won’t be able to share with her. Thanks!


    • Sallyreplied on December 21st, 2013 at 10:09 pm

      Hey Haleigh! Yes you may leave out the cinnamon – that’s no problem at all. Hope you both enjoy!


  9. #
    YummyCoconutposted January 5, 2014 at 9:32 am

    Your pound cake looks awesome! I grew up on the store pound cake which is made of a whole mess of odd ingredients I can’t purchase outside of a chemistry lab and doesn’t come close to comparing to what you can make for yourself at home.

    I have done some experimenting myself and come up with a variation that includes coconut.

    I bet it would be great with some Nutella swirled in since chocolate and coconut go so great together!

    Thank you for the recipe and happy baking to you!


    • Sallyreplied on January 5th, 2014 at 11:23 am

      I laughed reading your comment about the chemistry lab ingredients – haha, it’s so true! Just make some poundcake at home. Tastes better than store-bought too. Your coconut version sounds incredible!


  10. #
    mary annposted January 17, 2014 at 9:28 pm

    Although the cake is still in the oven I wanted to make two comments about warming the nutella in the microwave. ( in spite of the fact that on the nutella container, it says DO NOT MICROWAVE)) I thought it was going to be too difficult to spread with my fingers so I warmed the Nutella on high for 30 seconds and it was so easy to spoon onto and spread with the back of the spoon. Can hardly wait for it to be out of the oven and completely cooled to see the results and to taste it! thanks for sharing this recipe. I’m serving it to my son-in-law who is from Mexico. I know that he’ll love the cinnamon mixed with the chocolate….typically from his country. Thanks for sharing this….


    • Sallyreplied on January 18th, 2014 at 4:07 pm

      Hey Mary Ann! Hope you’re enjoying this cake by now. Warming the Nutella over a double broiler works as well.


  11. #
    Caitlinposted January 21, 2014 at 11:10 am

    Hi Sally,
    I’m just discovering this recipe, and your blog. I have made a number of things from your site already, and this looks amazing. Because another of your recipes has sparked a love of biscoff butter in me, I’m wondering, could you make this recipe with the biscoff instead of nutella?


    • Sallyreplied on January 21st, 2014 at 1:34 pm

      Hey Caitlin! I’m sure that you could, but biscoff isn’t as thin and “spreadable” as Nutella. It’s quite heavy and I fear would undoubtedly sink to the bottom. It would be very good I’m sure – but you may not get a nice ripple of brown from the biscoff. Let me know if you try it!


  12. #
    maryposted February 9, 2014 at 7:01 am

    could i leave out the nutella and make it as a plain pound cake instead?


    • Sallyreplied on February 9th, 2014 at 9:25 am

      Definitely. Enjoy!


  13. #
    Michael Belaongposted March 14, 2014 at 5:55 am

    Hi…if you substitute the Nutella to peanut butter?
    It’s ok?


    • Sallyreplied on March 14th, 2014 at 10:06 am

      I’m sure peanut butter would be fine. Enjoy!


  14. #
    surbhiposted October 11, 2014 at 1:59 pm

    190Gram is not one and half cup . measurement is wrong. One cup is 235gram. ruined my cake and evening


    • Sallyreplied on October 12th, 2014 at 6:38 pm

      One cup (4.5 oz) of all-purpose flour is 125 grams.


    • Amberreplied on January 6th, 2015 at 9:38 am

      Different ingredients have different densities and and consistencies. A cup of sugar is heavier than a cup of flour, for example.
      Scooping the flour out of the bag itself with the cup will also amount in a different number as it’s packed down by the motion.

      Try it again but with actual cups. They sell them even where we go by grams like australia. Guarantee it will turn out amazingly.


    • Cherie Millerreplied on February 7th, 2015 at 2:52 am

      Wow, sorry to hear that a recipe mistake actually ruined your night. I totally understand your frustration but to be honest, I would consider myself incredibly fortunate if the only disaster to ruin my night was a recipe gone wrong. Just a thought, since this recipe is coming from America, it’s always safer to measure using cups Etc.


  15. #
    Eleanorposted October 26, 2014 at 3:58 am

    Thanks Sally! Just made this recipe this morning and it turned out so good and tasty just like the photo you have here. More power to you and please keep on posting yummy cake recipes. All the best!


  16. #
    Amy westposted February 2, 2015 at 4:38 pm

    Hello Sally I going to make one of your receipes when you say all purpose flour do you mean self raising or plain flour.


    • Sallyreplied on February 2nd, 2015 at 4:52 pm



  17. #
    Devonposted February 4, 2015 at 11:28 pm

    I just baked this today and it looks exactly like your pictures, and mine took about 1 hour. I haven’t tried it yet, gonna wait til tomorrow but my sister and her boyfriend said it tasted delicious!! :) Thank you for the recipe! I’ve baked several of your recipes and they all turn out amazing


  18. #
    Anaposted February 17, 2015 at 3:03 am

    This looks amazing and I do really want to try although I don’t have a loaf pan at all. Have you ever tried it or think it would be possible with like a muffin tin just making them smaller? Was thinking to possibly attempt it this week to try my baking hand at a new recipe.


    • Sallyreplied on February 17th, 2015 at 6:35 pm

      You can definitely use this batter for muffins, Ana. I’m unsure of the exact baking time though.


  19. #
    Faithposted March 6, 2015 at 1:29 am

    Mine turned out soaking in oil. I don’t know what I did wrong. :( It’s still yummy though.


  20. #
    plasterer bristolposted March 25, 2015 at 5:28 am

    mm this sounds so yummy. Thanks for posting this recipe..



  21. #
    Graceposted March 29, 2015 at 7:31 am

    Hello Sally! It wondering if I can put the batter in an oven safe glass cake pan and bake it in that instead? Does anything need to be changed? Thank You!


    • Sallyreplied on March 29th, 2015 at 8:12 am

      Grace, that works! The baking time will be less.


  22. #
    Alyaposted April 3, 2015 at 1:40 am

    Hi sally, this looks delicious—have tried many of ur recepies and all turn out perfect:) just wondering if I could make a Choco version of this pound cake with the same recepie by adding 3/4cup of cocoa pwder; will that work?please advise.


    • Sallyreplied on April 3rd, 2015 at 8:25 am

      No, it wouldn’t. It’s not an easy addition; the cake will likely be incredibly dry. I haven’t made a chocolate loaf in awhile, but I would do a quick internet search for a good recipe. You can fill it with the Nutella, I’m sure.


  23. #
    Sarahposted May 9, 2015 at 12:23 pm

    hi Sally! I would like to try out this recipe for Mother’s Day :)

    I’m a beginner at baking so I hope you don’t mind me asking what gas mark should I put if I wanted to bake the pound cake? I’m using an electric oven by the way.

    Thank you!


  24. #
    Nicoleposted May 25, 2015 at 12:08 am

    I made this recipe after finding it on Food & Wine. I wish I had read your version! I definitely recommend heating the nutella as I did not & mine all sank to the bottom and did not create those lovely swirls. It still tasted okay but it just wasn’t the same. Better luck next time!


  25. #
    Anuposted June 22, 2015 at 12:38 pm

    Hi Sally! I love your recipes! They always turn out fantastic :) 

    I was wondering if brown sugar would work instead of white sugar in this recipe? I was also wondering if instead of Nutella I could make this a chocolate chip pound cake? 

    I have made this once before exactly as per your recipe and it was absolutely amazing! Thanks a ton! 


    • Sallyreplied on June 22nd, 2015 at 3:01 pm

      Anu, you can add chocolate chips to this pound cake. I don’t suggest using ALL brown sugar. How about trying 1/2 cup of each?


      • Anureplied on June 22nd, 2015 at 3:19 pm

        Thank you so much for replying so quickly! I’ll try the half cup each and let you know how it goes!

        I’m actually planning on baking this cake and sending it to my brother who lives half way across the world from me. I always send him treats whenever someone is traveling to him – and its always one of your recipes! He loves your M&M cookies, oatmeal cookies and your Carrot cake is a BIG HIT with my entire family. We’re all big fans!

        Thanks a ton Sally :)

  26. #
    Malia Noelposted July 23, 2015 at 6:25 pm

    Made this in a Pampered Chef stone loaf pan for a work potluck and it was a total fail. Covered it after 20 minutes. The outside was beautiful and my toothpick came out clean, but the inside wasn’t cooked through and it seemed very “greasy” throughout.  I didn’t use the whole jar of Nutella because it seemed excessive. What did I do wrong??


  27. #
    Shawnaposted August 2, 2015 at 3:54 pm

    I have made this cake twice .., both times it turned out wonderful! Only one thing I did different was… Toss some sugar on top of the loaf before baking yummy!


  28. #
    Meriposted September 21, 2015 at 3:29 am

    Hi Sally, i have been a regular visitor of your site in recent times and wanted this one to be the first recipe of yours i tried out. Ii was wondering if i could bake this in a normal cake pan (8 or 9 inch one) instead of a loaf tin (i do not own one). Would i need to change anything in the recipe to have success making it? I would appreciate if you could give me a response. If not, its OK. I love your website and it sure is a feast to the eyes. I look forward to many more recipes in the future. Wish you all the luck for success!


    • Sallyreplied on September 21st, 2015 at 11:28 am

      Meri– thank you for the compliments! Yes, you can make this in a 9-inch cake pan. Unsure of the exact bake time though. It will be a little less than this bake time for the loaf pan.


  29. #
    Kaitlinposted October 27, 2015 at 8:55 pm

    This looks incredible! Your website is pretty much the only one I use, the recipes are fantastic. There’s about three pizzas worth of dough in the freezer right now lol. I want to make this recipe but I don’t have a loaf pan (see: college student). Would I be able to make muffins/cupcakes with this recipe? And do you know the baking time if I do? Thanks in advance!


    • Sallyreplied on October 27th, 2015 at 9:03 pm

      Thanks Kaitlin! You can make muffins or cupcakes– about 20 minutes– give or take– bake time.


  30. #
    Carolposted November 21, 2015 at 8:52 pm

    I just made the Nutella pond cake.  I used what I thought was a 9×5 loaf pan. Ooops.  Turns out the William Sanoma GoldTouch pan was 8 1/2 x4 1/2.  Talk about overflow. Good thing I had pan sitting on a jelly roll pan under it.  My mistake. So be warned readers, make sure to use 9×5…,that extra 1/2 inch apparently is very important.  I managed to scoop up all the batter and squish it into muffin tins and baked till done.  Not a total loss…taste is excelllent. Looks sad so not for Thanksgiving dinner as planned.  But coworkers will get a treat on Monday.


  31. #
    cathyposted December 14, 2015 at 2:15 pm

    Can I make this in the same proportions for a bundt cake or should I double it?


  32. #
    Sharonposted February 4, 2016 at 12:12 am

    I mad a couple adjustments, I used Cardamom instead of cinnamon (allergies) and added a couple drops of Tangerine EO. The cake is in the oven, but the batter was Amazing! Thanks for the recipe!


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