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

A buttery, tender pound cake swirled with Nutella.

Ingredients:

  • 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*

Directions:

  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.

Recipe 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.

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© 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.

 

 

 

135 comments

  1. 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?
    Caitlin

    • 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!

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

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

  4. 190Gram is not one and half cup . measurement is wrong. One cup is 235gram. ruined my cake and evening

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

    • 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.

    • 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.

  5. 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!

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

  7. 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

  8. 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.

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

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

    Simon

  11. 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!

  12. 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.

    • 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.

  13. 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!

  14. 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!

  15. 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! 

    • 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?

      • 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 🙂

  16. 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??

  17. 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!

  18. 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!

    • 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.

  19. 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!

  20. 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.

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

  22. 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!

  23. This looks delicious! I do not have butter so can I substitute with canola oil ? If so, then what are the changes I need to make in the recipe for the Nutella Swirl Pound Cake(for a 9 by 5 inch loaf pan) ? I’m planning to make this today so would appreciate an ASAP response pleeeeeease 🙂

  24. Hi Sally, if I want to bake this in a 6 inch round pan, should I divide the recipe into 2? Thank you.

  25. Hi Sally, I just made this cake yesterday and it was sooo delicious, moist and buttery flavored.  I love it! But the Nutella totally sank to the bottom. What can I do to make my cake like yours? Mine didn’t look swirl at all but still delicious. And thanks a lot for sharing your recipes. Greetings from Miami

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