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.


  • 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.

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.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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.




Posted in



  1. Caitlin on 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?

    • Sally on January 21, 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!

  2. mary on February 9, 2014 at 7:01 am

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

    • Sally on February 9, 2014 at 9:25 am

      Definitely. Enjoy!

  3. Michael Belaong on March 14, 2014 at 5:55 am

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

    • Sally on March 14, 2014 at 10:06 am

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

  4. surbhi on 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

    • Sally on October 12, 2014 at 6:38 pm

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

    • Amber on January 6, 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 Miller on February 7, 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.

  5. Eleanor on 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!

  6. Amy west on 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.

    • Sally on February 2, 2015 at 4:52 pm


  7. Devon on 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

  8. Ana on 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.

    • Sally on February 17, 2015 at 6:35 pm

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

  9. Faith on 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.

  10. plasterer bristol on March 25, 2015 at 5:28 am

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


  11. Grace on 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!

    • Sally on March 29, 2015 at 8:12 am

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

  12. Alya on 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.

    • Sally on April 3, 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.

  13. Sarah on 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!

  14. Nicole on 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!

  15. Anu on 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! 

    • Sally on June 22, 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?

      • Anu on June 22, 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 🙂

  16. Malia Noel on 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??

  17. Shawna on 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!

  18. Meri on 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!

    • Sally on September 21, 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.

  19. Kaitlin on 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!

    • Sally on October 27, 2015 at 9:03 pm

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

  20. Carol on 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.

  21. cathy on December 14, 2015 at 2:15 pm

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

  22. Sharon on 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!

  23. Sandra on May 6, 2016 at 8:23 am

    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. Angel on November 19, 2016 at 6:55 am

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

  25. Alexandra on December 3, 2016 at 12:49 pm

    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

  26. Neha on December 5, 2016 at 2:32 pm

    Hi Sally. You have a lovely blog. I tried this recipe last night and my husband totally loved it.

    Like the reader above, my nutella layers also sand all the way down. It did have a swirl look but it sank. What should I do? Can I take little batter, mix in nutella and use that mixture to layer?

  27. Tine on January 6, 2017 at 4:56 am

    hye how many grams is 3/4 cup of nutella?

  28. susan myers on October 15, 2017 at 2:58 am

    Can i use a pound cake box instead if making it from scratch? Or yellow or white cake box with swirls of nutella in a bundt? My daughter has been asking for nutella cake and i don’t want it to rich. This looks perfect. Thank you for posting. 

  29. Della on June 2, 2018 at 6:23 am

    Thank you so much for the lovely recipes and tips you share! I love following your blog and Instagram. Tried so many of your recipes and it’s always a hit. Tried the Nutella swirl cake today, it tastes delicious but doesnt look anything like yours. It’s very oily with oil floating and Nutella is all over the cake. I don’t have beautiful neat swirls like yours. What could I have done incorrect? Please do guide me. Thanks 🙂



  1. Della on June 2, 2018 at 6:23 am

    Thank you so much for the lovely recipes and tips you share! I love following your blog and Instagram. Tried so many of your recipes and it’s always a hit. Tried the Nutella swirl cake today, it tastes delicious but doesnt look anything like yours. It’s very oily with oil floating and Nutella is all over the cake. I don’t have beautiful neat swirls like yours. What could I have done incorrect? Please do guide me. Thanks 🙂

Leave a Comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes


Recipes You'll Love




Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...


Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...


Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks