Nutella-Swirl Pound Cake

Lauren Chattman makes this pound cake especially rich by swirling in the chocolate-hazelnut spread Nutella. She recommends serving the cake with coffee ice cream.
(Recipe adapted from Cake Keeper Cakes.)

  • Active:
  • Total Time:
  • Servings: Makes one 9-by-5-inch loaf
  • Time(Other): 2 hr plus 2 hr cooling

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Ingredients

  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 1 1/4 cups sugar
  • One 13-ounce jar Nutella

How to make this recipe

  1. Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

  2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

  3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

  4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

Contributed By Photo © Alexandra Grablewski. Cake Keeper Cakes Published October 2009





501382 recipes/nutella-swirl-pound-cake 2013-12-06T23:39:05+00:00 Lauren Chattman baking|mothers-day|american|cakes-and-cupcakes|desserts|8|make-ahead|afternoon-tea|brunch october-2009 recipes,nutella-swirl-pound-cake 501382
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Aggregate Rating value: 3

Review Count: 1473

Worst Rating: 0

Best Rating: 5

Author Name: Michele Houtchens

Review Body: Tried this recipe because I love Nutella!  I was disappointed for two reasons: 1.  All the Nutella settled to the bottom despite layering exactly as the recipe called for.  Not nearly as pretty as the picture!  2.  I live in Denver and made my standard adjustment for altitude (2T extra flour).  However, the loaf turned out like Mt. St. Helen's - erupted over the top of the loaf pan, spilling all over the oven then cratered!  Definitely, not as pretty as the picture.  It would be lovely if high altitude adjustments were included in the recipe!

Review Rating: 2

Date Published: 2016-08-29

Author Name: 21PixieSticks

Review Body: Amazing recipe!! But can I use plain flour instead of the all purpose flour? I am trying to make this cake today. :-)

Review Rating: 4

Date Published: 2016-08-30

Author Name: rainbow995

Review Body: This is more like a marble cake but with nutella it should be much more awesome.. I definitely have to try this! Thank you

Review Rating: 5

Date Published: 2016-08-31

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