This Nutella swirl pound cake is a rich, plush loaf cake swirled generously with Nutella and baked until beautifully golden. Itโs sturdy, tall, and sliceable, with a classic pound cake crumb and defined Nutella swirls throughout.
Originally published in 2013, this recipe has been a longtime favorite, but after more than a decade of baking (and a lot of loaf cakes later), I knew it was time for a thoughtful refresh.
The heart of the recipe remains the same: a classic butter-based pound cake with a thick, luxurious batter and ribbons of Nutella throughout. But with a little more flour, slightly more sugar, and an adjusted leavening level, the updated version bakes up taller, sturdier, and more evenly structuredโฆ while still staying moist and tender.
If you love rich loaf cakes with that unmistakable pound cake crumb, this one delivers.
By the way, let’s always appreciate a dessert that smiles back at us! ๐
Why Youโll Love This Updated Nutella Swirl Pound Cake
- More structure & height: Extra flour and a touch more sugar give the cake better support and a fuller loaf shape.
- Classic golden crust: Baked low and slow, this pound cake develops a deep golden exterior without drying out. You do NOT want to rush pound cake, something you may know if you’ve tried this cream cheese pound cake!
- Thick, swirlable batter: The batter is intentionally thick, which helps suspend the Nutella so it doesnโt sink.
- Even Nutella distribution: Layering the batter and Nutella creates defined swirls instead of streaks that disappear into the crumb.
This is still very much a pound cake, not a quick bread: rich, dense (in the best way), and meant to be sliced.
Key Ingredients You Need & Why
- Baking Powder: This updated recipe uses more baking powder than the original version I published in 2013. Additional baking powder makes a noticeable difference in lift and structure, helping the loaf bake up taller and more evenly without losing its classic pound cake crumb.
- Butter: Use room-temperature unsalted butter. Proper creaming is key for structure and lift. If you need a refresher, here is how to cream butter and sugar.
- Sugar: Sweetens, enhances tenderness, and helps the cake brown evenly.
- Eggs: 4 eggs provide richness and stability. Make sure they are room temperature.
- Sour Cream: Adds moisture and softness without thinning the batter.
- Nutella: Measure by volume, not eyeballing. Why? This ensures the swirls stay balanced and donโt overwhelm the cake.
- Cinnamon: A subtle background note that deepens the chocolate-hazelnut flavor without tasting like spice cake.
How to Make and Assemble Nutella Pound Cake
You’ll bake this cake at 325ยฐF (163ยฐC). This lower temperature helps the thick batter bake evenly without over-browning. Line a 9ร5-inch loaf pan with parchment paper, leaving overhang for easy removal, and grease well. The pictured loaf pan is from Wilton and I can’t seem to find it for sale anymore, but here is another loaf pan that I own and use often.
You’ll whisk the dry ingredients together, and then turn your attention to the wet ingredients.
Beat the butter until smooth, then add the sugar and beat until light and fluffy, a full 4โ5 minutes, scraping down the bowl as needed. This step is essential for proper lift and structure. Beat in the sour cream and vanilla, then add the eggs one at a time, mixing well after each addition. (This is exactly how we add eggs to cheesecake batter.) Avoid over-mixing from this point on.
Beat in the dry ingredients, and then finish folding by hand to incorporate anything at the bottom of the bowl. The batter will be very thick, which helps keep the Nutella swirls in place.
Spoon about 1/3 of the batter into the prepared pan and spread into an even layer. A small offset spatula or even a spoon is helpful for this step. Then, dollop half of the Nutella over the batter and gently spread it with the back of a spoon, keeping it away from the edges of the pan:
Add another 1/3 of the batter, followed by the remaining Nutella:
Finish with the remaining batter on top.
Using a knife or skewer, very gently swirl the layers together. Because the batter is thick, the swirl will be subtle. Do your best without overworking it:
The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). This takes at least 65 minutes to around 75 minutes, or a few minutes longer. The key is to tent the cake with aluminum foil after 30 minutes to prevent the top from over-browning before the center can cook.
Cool the cake in the pan for 1 hour, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
Slice with a sharp knife and serve plain, dusted with powdered sugar, dolloped with fresh whipped cream, or with a cup of coffee or espresso.
Nutella works best here because of its texture and fat content. I donโt recommend plain nut butters because they wonโt swirl or bake the same way. One reader used Biscoff, but my team and I have not tested that. Jam works nicely, but since it’s very wet, I recommend mixing it with around 1/2 of the plain cake batter and using that to swirl in, similar to this raspberry swirl pound cake. You could also use chocolate ganache. Use the same ganache used as a topping on this marble loaf cake (step 8 in that recipe). Let it thicken for 20 minutes then use in place of the Nutella in the pound cake recipe below.
I don’t recommend it; it’s very heavy and won’t swirl properly. It will also weigh down the cake.
This is the kind of loaf cake that feels just as right for a casual afternoon treat as it does for sharing with friends. Rich and moist but never heavy, simple yet special… everything a great pound cake should be!
Nutella Swirl Pound Cake
- Prep Time: 25 minutes
- Cook Time: 1 hour, 10 minutes
- Total Time: 4 hours (includes cooling)
- Yield: 1 loaf; 8-10 servings
- Category: Cake
- Method: Baking
- Cuisine: American
Description
A rich, buttery pound cake swirled generously with Nutella and baked low and slow until beautifully golden. Thick batter creates a tall, sliceable loaf with a classic pound cake crumb. Avoid over-mixing the batter.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 2/3 cup (188g) Nutella
Instructions
- Preheat the oven to 325ยฐF (163ยฐC). Grease a 9ร5-inch loaf pan with nonstick spray then line the sides with parchment paper to help prevent the sides of the pound cake from burning. Lightly grease the parchment.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat together for 4-5 full minutes until light and fluffy. (Hereโs a helpful tutorial if you need guidance onย how to cream butter and sugar.) Stop and scrape down the sides and bottom of the bowl with a silicone spatula a couple times as needed. Add the sour cream and vanilla, and beat until combined. With the mixer running on medium speed, add the eggs one at a time and beat after each addition.
- Pour in the dry ingredients and beat on low just until combined. Do not over-mix. Using a silicone spatula, fold the batter together a few times to ensure there are no pockets of flour or butter at the bottom of the bowl.
- Spoon and spread about 1/3 of the cake batter into the prepared loaf pan. A small offset spatula is helpful here. Spoon half of the Nutella on top and gently spread it with the back of a spoon, avoiding the edges of the pan. Gently spread another 1/3 of the batter on top, followed by the remaining Nutella. Finish with the remaining batter. Using a knife or skewer, very gently swirl the layers together. The batter is thick, so do your best and avoid over-swirling.
- Bake for 65โ80 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and no wet batter. Bake time is a guideline; all ovens vary, so begin checking around 1 hour. If the cake is browning too quickly on top, loosely tent with aluminum foil. (I usually tent the loaf after about 30 minutes.)
- Cool the cake in the pan set on a cooling rack for 1 hour, then remove the cake from the pan and place it directly on the rack to cool completely. Slice and serve.
- Cover leftovers tightly and store at room temperature for up to 1 week.
Notes
- Freezing Instructions: The cake freezes well for up to 3 months. Wrap the cooled cake in a layer of plastic wrap, followed by a layer of aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature or serve cold. See How to Freeze Cakes for more information.
- Special Tools (affiliate links):ย 9ร5-inch Loaf Pan | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Small Offset Spatula | Cooling Rack
- Room-Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about room-temperature ingredients in baking.
- Sour Cream: Full-fat sour cream works best in this recipe, but full-fat buttermilk or full-fat plain yogurt (Greek or regular) can be used as a substitute. Avoid low-fat or nonfat options, as they can produce a drier, less tender pound cake.
- Nutella: If your Nutella is extra thick and solid, it’s helpful to warm it in the microwave for 10 seconds before using.
- Substitutions for Nutella: Nutella works best here because of its texture and fat content. I donโt recommend plain nut butters because they wonโt swirl or bake the same way. One reader used Biscoff, but my team and I have not tested that. Jam works nicely, but since it’s very wet, I recommend mixing it with around 1/2 of the plain cake batter and using that to swirl in, similar to this raspberry swirl pound cake. You could also use chocolate ganache. Use the same ganache used as a topping on this marble loaf cake (step 8 in that recipe). Let it thicken for 20 minutes then use in place of the Nutella in the pound cake recipe below.
- Updated in 2026: The recipe above is new and improved. If you prefer to make the original version, expect a denser, flatter loaf. To make that older version, skip the sour cream, reduce the flour to 1 and 1/2 cups (188g), reduce the baking powder to 3/4 teaspoon, reduce the sugar to 1 cup (200g). The bake time is around 1 hour, same oven temperature.
- Adapted from Food & Wine.
Reader Comments and Reviews
Delicious!!! Was loved by all!!!
Hi, thank you for this recipe! I tried making it, but I ended up with over 1100 grams of batter instead of the roughly 800 listed in Step 5. I weigh my ingredients, so I don’t think I used the wrong amount, and when I added up the gram amounts in the recipe card (plus the eggs), I also got an amount over 800. I think my loaf took over 80 minutes to bake because of how much batter was in it, but I’m not sure if I did something wrong. Please help! Thank you!
Hi Oliviana! We saw a similar comment come through yesterday, so we will revisit! The 800g note is just an approximation. Itโs normal for this heavy cake to take a long time, especially if youโre opening the oven often to check doneness (when the oven temp can drop.) Anyway, Iโll also take another look at that step so itโs clearer; thanks for flagging it!
We had it for dessert tonight my kids give it a 5/5!! Haha
Thank you for the detailed Nutella substitutions! Much appreciated โค๏ธ
Hi,
Iโve stopped buying store bought bagels and will be making your ones from now, Iโve made them a couple of times and theyโve been great!
Iโm planning to make this Nutella pound cake on Friday for my kids tea time. Is it necessary to wait for it to cool? Will it collapse? We like eating cake hot out the oven lol
Thanks!
Hi Ayasha, yes, the cake could crumble and fall apart if removed too early. You can always rewarm slices in the microwave if you wish. Hope it’s a hit!
I made this loaf, but it took over 80 minutes to bake, and was still not fully baked, but I had to take it out of the oven because the outside was getting very brown. I have an oven thermometer so I know my oven was at the right temperature, but I think the problem was the amount of batter. I didn’t have the roughly 800 grams expected in Step 5. I had closer to 1110 grams. I counted up the grams of the ingredients in the recipe card, and the total is also over 800, so I’m a little confused. What went wrong? Thank you!
Hi Shirley! Thank you for the detailed notes; they are really helpful. The 800g note is just an approximation, but that’s a big jump so I will measure that again! If your loaf was very full, that would explain the long bake time and why the outside browned before the center baked through. For next time, make sure youโre using a metal 9ร5-inch pan, keep it on the center rack, and loosely tent with foil if the top is browning too quickly. It’s normal for this heavy cake to take a long time, especially if you’re opening the oven often to check doneness (when the oven temp can drop.) Anyway, Iโll also take another look at that step so itโs clearer; thanks for flagging it!
Thank you so much for your help!
Can you use chocolate instead of Nutella?
We would recommend swirling in chocolate ganache for a chocolate version. Use the same ganache used as a topping on this marble loaf cake (step 8 in that recipe). Let it thicken for 20 minutes then use in place of the Nutella in the pound cake recipe below.
Hi Sally,
I love your recipes!! I donโt live in the US and I would like to make the Nutella pound cake. I would like to know what percentage of fat does the full fat sour cream contain? Thanks!
Hi Naomi, our full fat sour cream is around 18-20% milkfat. Hope this helps!
Excellent – I served as a dessert with homemade whipped cream and thawed frozen mixed berries. My oven runs low and I ended up baking close to 100 mins (30 mins and tented, baked for 45 and the middle still was very soft, so then added back in 25). The parchment paper trick was helpful. Will definitely make again
Can this cake be baked in a 12 x 5 pan?
Love your recipes!
Hi Kay, that pan is a bit too large. As written, the cake would be pretty short and would likely burn. You’ll have to increase the amount of batter, and I believe 1.5x the recipe would be the appropriate amount. Let me know if you try anything.
My husband and I loved your Nutella pound cake. It was moist and so delicious. I will be making this again very soon. Thank you, Sally!
I made this pound cake today but used Biscoff spread because I didn’t have Nutella. It is delicious. Thank you for another great recipe Sally.
Could peanut butter be substituted for the Nutella?
Hi Nikki, I do not recommend peanut butter. It’s heavy, which means it won’t swirl very nicely and could weigh down the cake. See recipe Note for some other options.
Hi Sally. This recipe looks amazing. Iโve never made peace with Nutella. Is there something else you think would work as well? Chocolate? Peanut butter? I would like to give it a try soon.
Many thanks!
Hi Holly, see recipe Note for some suggestions. You could use jam, but I would mix it with some of the batter. See this raspberry swirl pound cake as an example. You could even try ganache, like in this chocolate marble banana Bundt cake. (Though I would halve those amounts for the smaller loaf cake here: 4 ounces chocolate, 1/2 cup (120ml/g) cream.) Peanut butter might work, but the pound cake may taste a bit heavier.
Hi Sally! Is there something I can substitute the Nutella with? I have nut allergies in my household. Perhaps a jam possibly?
Thank you!
Hi Candace! You could use jam, but I would mix it with some of the batter. See this raspberry swirl pound cake as an example. You could even try ganache, like in this chocolate marble banana Bundt cake. (Though I would halve those amounts for the smaller loaf cake here: 4 ounces chocolate, 1/2 cup (120ml/g) cream.)
Can you make this cake with gluten free 1 to 1 flour, like King Arthur’s?
Hi Faith, my team and I haven’t tested it so we can’t say for sure. Let me know if you give it a try.
I have made your excellent lemon pound cake a number of times; it fits perfectly in a 6 cup Bundt pan. Is there a reason why I canโt/shouldnโt swirl Nutella into that recipe? (Obviously omitting the lemon juice/zest).
Hi Barbara, I don’t see why not! Let us know how it turns out!
Had a chance to try the substitution this week. While the lemon pound cake is *fabulous,* I found that subbing the Nutella for the lemon made it too sweet for me (not for my husband, though ). Also, the extra volume of the added Nutella pushed the capacity of the 6 cup Bundt pan โ I thought it was going to overflow, so added a sheet of aluminum on a rack below (baked it in a Breville Air Fryer Pro). All together, the cake took much longer to bake than when it was a simple lemon pound cake.
Hi Sallyy! Youโre my go to recipe when baking. Can I try this with bread flour? I have a lot of bread flour on hand right now and Iโm unsure where to use it. Im hoping to use it in a recipe that is sweet. Thank you !
Hi Risse, thank you so much! I don’t recommend bread flour for this pound cake– the texture will be overly dense. Here are all of my recipes using bread flour since you’re searching for options!
Can this be frozen after it is baked?
Absolutely. Bake it, cool it, then wrap it in aluminum foil and freeze the loaf as a whole. Allow the cake to thaw overnight in the refrigerator, then bring to room temperature before serving. The cake freezes well up to 3 months.
Excellent Recepie..cake was super moist . Every one loved it
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.
could i leave out the nutella and make it as a plain pound cake instead?
Definitely. Enjoy!