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’.


Nutella Swirl Pound Cake

Yield: 1 loaf poundcake

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
  • 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.





113 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. #
    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.


  4. #
    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!


  5. #
    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



  6. #
    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


  7. #
    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.


  8. #
    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.


  9. #
    plasterer bristolposted March 25, 2015 at 5:28 am

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





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