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’.

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Nutella Swirl Pound Cake

A buttery, tender pound cake swirled with Nutella.

Yield: 1 loaf poundcake

Ingredients:

  • 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*

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.

*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.

 

 

 

   

104 Responses to “Nutella Swirl Pound Cake.”

  1. #
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    Kristen @ notsodomesticatedposted March 23, 2013 at 3:54 pm

    Yes. please. I absolutley love Nutella. And I love the simplicity of the ingredients!

    Reply

    • Kendallreplied on December 18th, 2013 at 6:13 am

      Hi Sally! How do you think this pound cake taste? Is iit so dang good and addicting or like an oridinary pound cake?

      Reply

      • Sallyreplied on December 18th, 2013 at 8:44 am

        I think it’s quite good, yes!

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    Anna @ Crunchy Creamy Sweetposted March 23, 2013 at 3:57 pm

    I love pound cakes! And stocking up on Nutella! :) This one is perfect for snowy days like this..

    Reply

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    Danielle Antinozziposted March 23, 2013 at 3:59 pm

    This looks amazing, Sally! I may have to forget my attempts at eating healthy and make it after work tonight!!

    Reply

    • Sallyreplied on March 23rd, 2013 at 5:13 pm

      let me know how you like it Danielle!

      Reply

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    Elizabeth @ Confessions of a Baking Queenposted March 23, 2013 at 4:23 pm

    I love finding recipes I have bookmarked, pinned or pulled out of a magazine months later! It’s so fun to re discover :) And yes, ice cream on top would be bomb!! LOVE!

    Reply

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    Avery @ Southern Belle Living Wellposted March 23, 2013 at 4:30 pm

    That’s so pretty! Haha, I agree with Danielle!

    Reply

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    Averie @ Averie Cooksposted March 23, 2013 at 4:37 pm

    I have been wanting to make a poundcake for awhile and this one looks like quite the cake! Cannot go wrong with Nutella. And letting the oven do the work and not having to fuss with chilling dough, individual cookie making, etc..pour it into a pan and go! And that you bedtime bake. I do the same. Except I am more of a midnite to 2am baker. Have to make sure everyone else is asleep or they want to come in and eat it all before I can get the photos done the next day :) I think you can always tell when I include step by steps in my posts that show how dingy my house is…no matter what I do to edit them, you can’t get that orange out! But yeah, I can relate :)

    And I would love a piece of this. Those swirls of Nutella are calling my name, Sally!

    Reply

    • Sallyreplied on March 23rd, 2013 at 5:15 pm

      Yes I can always tell the nighttime photos on your site, Averie! But it’s the only time we have to get the baking done! I do most of it on Thursday and Friday nights for Saturday photoshoots. Except when it rains on Saturdays… then I’m screwed.

      Reply

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    Katrina @ Warm Vanilla Sugarposted March 23, 2013 at 4:44 pm

    This looks positively lovely! I especially like the look of those swirls!

    Reply

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    Faithposted March 23, 2013 at 5:07 pm

    This looks divine! I’m going to have to add this to my list of things to try when I go back home. I bedtime bake too. I once made a pie crust at 1AM because I couldn’t sleep.

    Reply

    • Sallyreplied on March 23rd, 2013 at 5:16 pm

      Exactly what I do, Faith! Now I’m in the mood for pie…

      Reply

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    Caleyposted March 23, 2013 at 5:08 pm

    Oh my gosh, it is OBVIOUS how moist that cake is…it practically looks like ice cream or something in the cross-section (that’s a compliment ;) )! And I just have to say, because I don’t think I said so in the original post, that Nutella frosting heap (battlement ;) ) pretty much defies gravity…and I should know, because I majored in physics. :D Defying gravity looks DELICIOUS. I’m glad you made this recipe despite the lack of rain…we’ve got about 1.5 feet of snow here, so baking anything sounds great.

    Reply

    • Sallyreplied on March 23rd, 2013 at 5:16 pm

      I LOVE your point of view on the moist poundcake AND the Nutella frosting. And all of my recipes, too. Thanks Caley! Stay safe in that snow!

      Reply

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    Abbe@This is How I Cookposted March 23, 2013 at 6:15 pm

    It is snowing here today and that cake looks mighty comforting,;if I had nutella it would be a go but definitely with a nutella drizzle! Thanks for great post!()

    Reply

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    Eva @ Eva Bakesposted March 23, 2013 at 6:29 pm

    Sally, you had me at Nutella. Any treat with this chocolatey spread is a winner in my book!

    Reply

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    Ikhlasposted March 23, 2013 at 6:54 pm

    Beautiful cake, Sally! Gotta love a little surprise inside :)

    Reply

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    Joy @ Baking-Joyposted March 23, 2013 at 7:23 pm

    I love the look of this cake Sally :-) you can never go wrong with nutella swirls!

    Reply

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    Courtney@BakeMeBetterposted March 23, 2013 at 9:19 pm

    Sally! You are killing me with the Nutella recipes! I bought my first jar of it less than a week ago and I’ve already eaten more than half of it with a spoon. It hasn’t made it to the frosting yet, which is why I purchased it in the first place. Now I have a pound cake to add to the list. It is on sale around here at $4.99 for a huge tub of it. ;)

    Reply

    • Sallyreplied on March 24th, 2013 at 8:40 pm

      Hey Courtney! Yes, I found it for $4.99 for the HUGE tub of it. I stocked up!

      Reply

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    Karissa K. @ Sweet As A Cookieposted March 23, 2013 at 9:21 pm

    Oooh. My mother would just love this!
    Beautiful pictures!

    Reply

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    Monicaposted March 23, 2013 at 10:08 pm

    I’m not sure it’s the exact same recipe but I saw one a while back and really wanted to try it since I love Nutella…but then I read reviews/feedback that people had problems with all the Nutella sinking to the bottom. Glad to see it worked so well in yours! I bet it was delicious.

    Reply

    • Sallyreplied on March 24th, 2013 at 8:39 pm

      Hey Monica! Nope, the nutella did not sink at all – perhaps a bit but you can see it is still swirled throughout. Let me know if you make it sometime!

      Reply

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    Nancy P.@thebittersideofsweetposted March 23, 2013 at 10:56 pm

    I husband would totally eat this for breakfast! Nutella has endless possibilities!

    Reply

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    Gloria @ Simply Gloriaposted March 23, 2013 at 10:59 pm

    Loving the swirlage action on these! And with this nutella action! <3! Pound cake is such a unique kind of dessert…I could eat this whole loaf in one day if I'm left alone in the house! (Because it's that kind of deliciousness that would keep calling my name from the kitchen!)

    Reply

    • Sallyreplied on March 24th, 2013 at 8:38 pm

      I had to stop myself from slicing off tiny slivers! It was hard self control not to eat it all, Gloria – trust me!

      Reply

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    luv what you doposted March 24, 2013 at 12:13 am

    I used to love Entenmen’s swirl pound cake growing up. It was the best and makes an awesome trifle! Your pound cake brings back SWEET memories!

    Reply

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    Emiliaposted March 24, 2013 at 5:39 am

    This looks delicious! Nutella swirl pound cake sounds like the perfect simple, but still impressive dessert. Love how the swirl looks like a little smile :)

    Reply

    • Sallyreplied on March 24th, 2013 at 8:37 pm

      I agree, Emilia! It’s a very ordinary, yet elegant dessert. The Nutella makes it even more special. Thank you – as always – for the kind comment!

      Reply

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    Laura@bakinginpyjamasposted March 24, 2013 at 9:24 am

    Hi Sally,
    I’ve had this recipe bookmarked for ages now as well. It looks so delicious, I love how you can see the texture of the nutella still preserved in the crumb after baking. You have such a lovely blog and I love visiting here whenever you post a new and delicious recipe. I can only hope my blog to be anywhere near as successful as yours.
    Kind regards,
    Laura

    Reply

    • Sallyreplied on March 24th, 2013 at 8:36 pm

      THank you for the very kind words Laura! I hope you enjoy this poundcake if you make it. :)

      Reply

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    Kayle (The Cooking Actress)posted March 24, 2013 at 9:39 am

    Nutella swirled into anything just makes perfection!

    Reply

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    Rupa Lposted March 24, 2013 at 9:47 am

    You are making it almost impossible to stick to my new year resolution of losing weight !! :)

    Reply

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    ashley - baker by natureposted March 24, 2013 at 10:05 am

    Sally! This nutella swirl pound cake looks divine! I know I’d gobble the entire loaf up in no-time!

    Reply

    • Sallyreplied on March 24th, 2013 at 8:35 pm

      I had to bring the rest of the loaf into work to avoid eating it all! It’s wonderful. Thanks Ashley!

      Reply

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    Jocelyn (Grandbaby Cakes)posted March 24, 2013 at 11:00 am

    That is one beautiful loaf cake. I adore the swirl going through it which is full of amazing flavor. How do you keep dreaming up these incredible recipes?? Awesome!

    Reply

    • Sallyreplied on March 24th, 2013 at 8:34 pm

      Ironically, I think of a lot of my recipes while working out. haha! Thanks Jocelyn!

      Reply

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    Marcie @ FlavortheMomentsposted March 24, 2013 at 12:21 pm

    Nutella swirls do make the cake, don’t they?! Of course pound cake isn’t diet food — hence the word “pound”, but we can put health on hold for things such as this….or just run, spin, or work out a little harder! I swear I exercise just so I can justify eating more.

    Reply

    • Sallyreplied on March 24th, 2013 at 8:33 pm

      Haha that’s exactly what I do too ;)

      Reply

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    Alexis @ Hummusapienposted March 24, 2013 at 1:38 pm

    Geez, Sally! I just ate lunch and now I’m hungry all over again– except for dessert this time, of course ;) This is totally beautiful!

    Reply

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    Bethanyposted March 24, 2013 at 2:50 pm

    Yum! Is there a special way that you get your nutella swirl to curve upwards, or does it just do that with baking?

    Reply

    • Sallyreplied on March 24th, 2013 at 5:37 pm

      Happens in the magical baking process. Thanks Bethany!

      Reply

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    Dorothy @ Crazy for Crustposted March 24, 2013 at 3:04 pm

    Some day, you and I will meet and we will eat Nutella together like happy ladies. OMG this looks SO GOOD.

    Reply

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    Elaineposted March 24, 2013 at 3:37 pm

    Nutella swirls are the best! What a fun surprise to cut into a seemingly regular pound cake to find delicious Nutella swirls. And I’m a night time baker too. It’s when I feel most energetic and inspired….too bad I have a full time job that gets in the way of all-night baking extravaganzas. Oh well, maybe when I win the lottery. :)

    And, as always, your pictures are gorgeous!

    Reply

    • Sallyreplied on March 24th, 2013 at 8:17 pm

      I feel the most energetic and inspired at night too Elaine – we need to bake together one night!

      Reply

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    Jillposted March 24, 2013 at 5:10 pm

    So, yesterday I was at the grocery store and really wanted Nutella. They were out! What is a girl supposed to do?! Anyways, this looks sooo good! Perfect for these cold days we’ve been having.

    Reply

    • Sallyreplied on March 24th, 2013 at 8:15 pm

      out of Nutella? my worst nightmare :(

      Reply

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    Nicole @ Young, Broke and Hungryposted March 24, 2013 at 7:21 pm

    Stocking up on Nutella is always a good idea! And that swirl inside the pound cake is gorgeous.

    Reply

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    Mercedesposted March 24, 2013 at 8:24 pm

    There is nothing like a good pound cake and anything that has Nutella swirled into it is an instant winner!

    Reply

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    Katyposted March 24, 2013 at 10:06 pm

    I want this. Right now. Yummy.

    Reply

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    Katyposted March 24, 2013 at 10:08 pm

    Oh and don’t forget about the post for basics every baker should have on hand! I want to be able to whip up all your amazing stuff. Also your pictures are so wonderful. I feel like I can SEE how good this will taste! Love it. Xo.

    Reply

    • Sallyreplied on March 25th, 2013 at 10:08 am

      I won’t forget about that post, Katy! I can work on it after our trip to Utah this weekend and our big move – moving outside of the city next week. :) miss you!

      Reply

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    Chung-Ah | Damn Deliciousposted March 25, 2013 at 3:06 am

    Holy crap, Sally! Looking at this at midnight is not advised. All I can do is think about having a slice (or a couple of slices, actually) of this!

    Reply

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    Ari @ Ari's Menuposted March 25, 2013 at 11:27 am

    I love love LOVE the Nutella swirl!!! I usually hate baking with Nutella because I feel like the bold flavor gets diluted when mixed into a batter, but a swirl is perfect!! This looks sooooo good Sally!

    Reply

    • Sallyreplied on March 25th, 2013 at 12:06 pm

      Oh no! Ari, the nutella flavor is still very much potent in this pound cake. Pretty sure you’d love it!

      Reply

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    Ashleyposted March 25, 2013 at 12:17 pm

    This is such a pretty cake!! I’m a total sucker for anything with swirls. Even better when it’s nutella : )

    Reply

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    Jess @ OnSugarMountainposted March 25, 2013 at 1:39 pm

    NUTELLA WAS ON SALE?!? WHERE?! FOR HOW LONG?! I’d buy enough to get me through the zombie apocalypse if it were on sale by me. :D Oh and then I’d make a few dozen of these pound cakes to keep me content as well. ;)

    Reply

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    what katie's bakingposted March 26, 2013 at 9:17 pm

    oohhh sally! yum! i hope nutella goes on sale around here soon so i can make this awesome pound cake!

    Reply

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    Jenniferposted March 27, 2013 at 7:09 am

    This turned out amazing! I shared it on my blog and of course linked it back to you, thanks again for another great recipe :)

    http://www.cupcakesandcombatboots.com/2013/03/nutella-swirl-pound-cake.html

    Reply

    • Sallyreplied on March 27th, 2013 at 10:01 am

      can’t wait to check it out, thanks Jennifer!

      Reply

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    Erin @ Texanerin Bakingposted March 30, 2013 at 1:45 pm

    I know how you feel. Sometimes I think I should healthify something but then I just tell myself that I shouldn’t even bother. Like with fried donuts. I mean, come on. Will whole wheat flour really improve their nutritional profile that much? ;)

    And this pound cake looks just lovely and you did an awesome job of swirling!

    Reply

    • Sallyreplied on March 30th, 2013 at 4:01 pm

      hahah exactly, Erin! How can you really make pound cake full of eggs and butter “healthy” ? It’s pound cake! And we can pretend fried donuts are good for us. I did not announce the cookbook, I just mentioned it on facebook before. :) Thank you for the congrats by the way!

      Reply

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    Jaclynposted May 1, 2013 at 12:14 am

    This looks amazing!! Anything Nutella, sign me up girl! I hope you’ve loved your 5d mark iii, seriously a new camera is a lot to learn it is taking me a while :).

    Reply

    • Sallyreplied on May 1st, 2013 at 6:43 am

      It’s been a real hair-tear getting used to it, Jaclyn! I hate change.

      Reply

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    Mardieposted May 22, 2013 at 9:08 pm

    Hi Sally, first time I’ve come across your site and ERMAGERD your creations look stunningly deliciously unbelievably AMAZING. I am so inspired to bake everything! Now!
    Quick question on this recipe, do u think it would bake ok in say an 8 inch round as a kids birthday cake as opposed to the loaf? Cheers!

    Reply

    • Sallyreplied on May 23rd, 2013 at 5:49 am

      Hi Mardie – this 9×5 loaf pan holds 8 cups and an 8-inch round cake pan holds 4. You would have to use 2 round cake pans for this recipe. Enjoy!

      Reply

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    Joyziziposted June 4, 2013 at 3:50 pm

    Just made this delish pound cake! My first time to try a pound cake that became a huge success. Definitely included in my fave list! Thanks much, Sally for this wonderful recipe! My family loved it, and we look forward to trying your other yummy recipes. More power!

    Reply

    • Sallyreplied on June 4th, 2013 at 4:08 pm

      I’m so glad to hear that, Joyzizi! It’s my favorite pound cake recipe. :)

      Reply

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    Averyposted July 19, 2013 at 11:15 am

    Just tried making this yesterday! Mine definitely needed to go for the full 1 hour 15 minutes….whoops! The bottom layer had to be reattached, but other than that, all good! It tastes delicious, and is such a fun way to utilize Nutella! Thanks, Sally!

    Reply

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    Sarahposted July 26, 2013 at 5:04 pm

    I just pulled this out of the oven, and it smells divine! I’m looking forward to it cooling enough to try it!!!

    Reply

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    Christiposted July 30, 2013 at 10:04 pm

    A day with an abundance of Nutella is always a good day. I’ve just bookmarked this mouthwateringly awesome recipe for my next rainy day. Mmmm…

    Reply

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    Gayatriposted August 7, 2013 at 2:52 am

    Hey Sally, was just wondering if I could add a bit of cream cheese in the batter in the place of some of the butter?

    I saw here that it turns out great with cream cheese! http://www.averiecooks.com/2013/06/mini-cream-cheese-pound-cakes-with-vanilla-cream-cheese-glaze.html

    Also, do you have a foolproof recipe for French macarons? Been trying to make them but they’re not perfect!

    Reply

    • Sallyreplied on August 7th, 2013 at 10:13 am

      Hi Gayatri – yep, you can certainly use a bit of cream cheese instead of the creamed butter. I do not have a reciep for french macarons – I hope to tackle them at some point!

      Reply

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    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…

    Reply

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

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

      Reply

    • 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!

      Reply

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

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

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    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! :)

    Reply

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    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

    Reply

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

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

      Reply

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    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! :)

    Reply

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    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

    Reply

    • 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.

      Reply

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    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!

    Reply

    • 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!

      Reply

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    Valerieposted December 17, 2013 at 9:20 pm

    Hello!! I have just baked this today AND IT TURNED OUT GREAT!! :D 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 (:

    Reply

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    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!

    Reply

    • 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!

      Reply

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    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!

    Reply

    • 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!

      Reply

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    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….

    Reply

    • 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.

      Reply

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    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?
    Caitlin

    Reply

    • 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!

      Reply

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    maryposted February 9, 2014 at 7:01 am

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

    Reply

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

      Definitely. Enjoy!

      Reply

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    Michael Belaongposted March 14, 2014 at 5:55 am

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

    Reply

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

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

      Reply

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    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

    Reply

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

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

      Reply

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    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!

    Reply

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