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.

slices of Nutella swirl pound cake

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.}

slices of Nutella swirl pound cake on a white plate

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.

2 images of slices of Nutella swirl pound cake

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.

slice of Nutella swirl pound cake with a fork

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. 

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slices of Nutella swirl pound cake on a white plate

Nutella Swirl Pound Cake

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 loaf
  • Category: Cake
  • Method: Baking
  • Cuisine: American


Tender and moist, this pound cake is loaded with buttery flavor and sweet Nutella swirls. It will melt in your mouth.


  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 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) granulated sugar
  • 3/4 cup Nutella, warmed*


  1. Preheat oven to 325°F (163°C). Spray 9×5 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 stand mixer, 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.


  1. Freezing Instructions: You can freeze this pound cake for up to 3 months. 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.
  2. Nutella: 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.
  3. Adapted from Food & Wine.

Keywords: nutella pound cake

3 images including 2 images of Nutella swirl pound cake and one of a jar of Nutella


Comments are closed.

  1. Olja Vander Naald says:

    I made this cake a few months ago and everybody loved it. I gave a few pieces to my neighbors even and they were amazed. I’m going to prepare it again tomorrow for my friend who really needs it now. Thank you very much.

    1. So thoughtful! I hope your friend enjoys it 🙂

  2. Hi, Sally! So, I am making a pound cake today for a birthday party, but in the shape of a SANDCASTLE. (It’s a sandcastle Bundt pan.) The cake pan is about 9 inches across, 4 1/2 inches tall, and 10 inches diagonally.

    How much of this recipe should I use and how long should I bake the cake for?

    Thank you so much, Sally!

    1. I wish I could help – this sounds such a cool cake! But without testing this exact pan I am unsure of the amount of batter you will need or the bake time.

  3. My husband was craving pound cake and I had a Costco size jar of Nutella – so I decided to make this . It did not disappoint . This is by no means a light cake . It is super buttery and all things delicious . My only complaint would be Not being able to make it last more than a day . Hubby went to town lol

  4. Another recipe success! Thank you Sally! I made this for my best friend and her mom and they loved it!! The yummy crunch on the top and sides and the subtle Nutella flavor was their favorite. You are consistently my go-to for all my new baking recipes. ❤️❤️❤️

  5. Excellent Recepie..cake was super moist . Every one loved it

  6. Can this be frozen after it is baked?

    1. 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.

  7. Hii, soo in….. like I am guessing most of us are. Only have salted butter, can I just use it and omit the salt, or will it be too salty?

    Thank you!

  8. Has anyone tried this recipe in a bundt pan?

  9. I tried this, and again and again. One of the best cakes I’ve ever made! Thanks, Sally!

  10. Oh my i tried this… it taste ohhh soooo goood.

  11. Excellent recipe..I have baked this cake 3 times in 1 weeks time. Everyone loved it in my family and at my work place. I was never confident with baking but after following your recipe and some basic tips from friend of mine now I can confidently try some more cake recipes. Thank you so much for sharing the recipe.

  12. Hi Sallyy! You’re 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 I’m unsure where to use it. Im hoping to use it in a recipe that is sweet. Thank you !

    1. 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!

      1. Thank you so much! I’ll probably try the cinnamom swirl or the cheese bread.

  13. Excellent recipe! Big hit baking with my son! Loved it!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally