Nutella Swirl Pound Cake.

Buttery, tender pound cake with a thick Nutella Swirl. Easy recipe by

Buttery, tender pound cake with a thick Nutella Swirl. Easy recipe by

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!

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

Buttery, tender pound cake with a thick Nutella Swirl. Easy recipe by

Buttery, tender pound cake with a thick Nutella Swirl. Easy recipe by

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.

Nutella Swirl Pound Cake by

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.

Start making the batter by beating 4 large eggs and 2 teaspoons of vanilla extract together.  Yes, 4 eggs. This is a dense bread! Wouldn’t want my pound cake any other way.  Whisk them until everything is combined and uniform.  Set that aside.  Combine flour, baking powder, salt, and cinnamon together.  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 you’re going to cream some butter.  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). 

Buttery, tender pound cake with a thick Nutella Swirl. Easy recipe by

Buttery, tender pound cake with a thick Nutella Swirl. Easy recipe by

Beat the butter and sugar together until light and fluffy – this took me about 3 minutes.  To this, add the beaten eggs/vanilla mixture. Get out all of the lumps and beat it all together until smooth and light in color – about 1 minute.  Slowly add the dry ingredients with the mixer running on low speed.  The batter is VERY sticky and thick.

Here comes the fun. It’s Nutella time.

Buttery, tender pound cake with a thick Nutella Swirl. Easy recipe by

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.

Cover the pound cake with aluminum foil after 25 minutes to avoid the top from getting too brown. As you can see, the sides got a little brown but that’s normal.  Place the loaf pan on a wire rack and let the cake cool completely.  Once cooled, the cake will pop out of the pan easily for you to slice.

Nutella Swirl Pound Cake by

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. :)

Buttery, tender pound cake with a thick Nutella Swirl. Easy recipe by

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’.

Although this is my first recipe for poundcake on my blog, I am no stranger to it at all. I love how simple they are to make – just like a quickbread.  Easy, effortless recipes always win in my book. This is certainly another recipe success in my kitchen and I can’t wait to make it again.  Hope you enjoy, let me know how you like it!

Buttery, tender pound cake with a thick Nutella Swirl. Easy recipe by

Buttery, tender pound cake with a thick Nutella Swirl. Easy recipe by

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Nutella Swirl Pound Cake

A buttery, tender pound cake swirled with Nutella.

Yield: 1 loaf poundcake


  • 4 large eggs, at room temperature preferred
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup sugar
  • 3/4 cup Nutella


  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 teh 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.

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


Its buttery flavor was similar to my Easy Homemade Funfetti Cake.

Easy Homemade Funfetti Cake-9


Its super-moist texture reminded me how my Super Moist Carrot Cake – I have to make this again!

Super Moist Carrot Cake-3


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




105 Responses to “Nutella Swirl Pound Cake.”

  1. #
    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!


  2. #
    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!


  3. #
    Victoriaposted June 13, 2014 at 10:00 pm

    the sides of the cake started puffing up long before the middle, it is in the oven right now. is this normal? any possible reason for this?


  4. #
    Georgetteposted June 14, 2014 at 9:04 pm

    UGH, I don’t know what went wrong, I followed the recipe exactly the way you said, and all the Nutella sank to the bottom after baking. Any suggestions on what went wrong, I would love to make this recipe again, HELP!!


  5. #
    Mahnoorposted July 13, 2014 at 9:12 pm

    hey sally! i want to make this gorgeous looking cake tomorrow.i was just confused, cuz the recipe on this page calls for 3/4 cup nutella but the one i added to my zip list calls for 1 and 1/3 cup. how much nutella should i use?


    • Sallyreplied on July 14th, 2014 at 1:01 pm

      3/4 cup of Nutella.




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