Reviews for Nutella-Swirl Pound Cake

I was SOOOO excited about making this for my niece and nephew and it was a DISASTER! I followed the recipe exactly and it oozed over the edges of the pan and then, once I took it out of the oven, caved in completely. I haven't tasted it yet so maybe it tastes good but it looks like a nightmare. I am also slightly perplexed because, in trying to figure out what went wrong, I've looked at two other pound cake recipes and they both call for 2 cups of flour, not just 1.5. If it's the heaviness of the Nutella that's the problem, might not a denser batter help? If I try this again, I'm going to use a different vanilla pound cake recipe and layer Nutella into that.

January 14, 2010

I followed the recipe to a T using a glass loaf pan. This cake ROCKS! The Nutella layers looked like the picture when the cake was sliced. The cake was sampled by Americans and French from ages 2 to >60. Everyone LOVED it. I made this on a very hot and humid day in Florida. That kind of weather usually affects my baking. I guess this time it was a plus. The pound cake was moist, buttery, and flavorful. The pound cake batter transformed the Nutella into layers of gooey-cakey-deliciousness.

January 10, 2010

This cake sounded delicious, but was a complete failure to make. I followed the instructions, checked the cake with a toothpick (which came out clean) and took the cake out to cool. Weirdly enough, when I tried to transfer the cake to my cooling rack, the whole thing fell apart: the inside was a wet mess! I was so excited to make this, but am so disappointed right now...the batter/cake is cooling so I can toss it :(

December 20, 2009

This cake was great. I increased the recipe by half and made it in a bundt pan. The Nutella sank, but since it cooks upside down in the bundt, it ended up being in the top portion of the cake in a pretty ribbon. I had no issue with sticking -- I greased and floured the pan. This is a great recipe, YUM!

December 2, 2009

I used a glass baking dish sprayed with Pam for Baking and the cake pratically fell out of the dish. I've made it twice, once using this recipe. After reading the reviews, I heated the nutella to keep it from sinking to the bottom, but it sank anyway. It didn't rise well either. Although not the prettiest cake, it was super moist and delicious. The second time, I used a box pound cake mix, added a few extra ingredients like butter and vanilla, and this time the cake came out perfectly. The nutella didn't sink, the cake rose, and the top of the cake was beautifully marbled. Tasted great!

November 24, 2009

Like other reviewers noted, the Nutella sank to the bottom of the cake, even after I heated the Nutella in the microwave. Consequently, when I tried to remove the cake from the pan, it broke into two layers. Even though I was able to stick the two layers back together, I was pretty disappointed with the results. I thought the Nutella tasted slightly burned. I probably won't make this again.

November 23, 2009

Melted the Nutella as suggested and used parchment paper so it wouldn't stick. It turned out O.K. A good coffee cake. Not sweet enough (BELIEVE IT OR NOT) for some of the kids it was served to.

November 17, 2009

I've made this 4 times (like a fool) and spent over $20 on this point on Nutella, the other ingredients notwithstanding. EVERY TIME the nutella sinks to the bottom and makes the cake bottom-heavy and breakable. I have used three different types of loaf pans, made sure the ingredients were all at room temperature (I actually checked the temp of the beaten eggs before adding). I have a great oven, and just cannot figure it out. But, I'm recycling the recipe now. And, warning others. Buyer beware.

October 31, 2009

I was making this for a birthday party and I had to make over since I thought I had done something wrong the first time, but both times all the nutella sank to the bottom and the cake split in two. I carefully greased and floured it and my jar of nutella said not to microwave it, so I did not do that. What a disappointmen and expense.

October 27, 2009

I've made the cake twice as well and it is phenomenal. It was very quick to prepare. I definitely have to microwave the Nutella for a bit to get it to be runny enough to create a swirl rather than chunks. The cake is so moist and buttery that it has become a family favorite.

October 23, 2009

I made this pound cake twice and both times it came out exceptional. To prevent the problem of sticking, I buttered the pan and made a sling with parchment, I buttered and floured the parchment. I warmed the nutella in the microwave for 30 seconds and it spread beautifully. The cake came out like a charm. It is rich and buttery, everything a pound cake should be and the addition of the nutella makes it over the top delicious. It is a favorite and I will make it again and again.

October 18, 2009

After reading the reviews about the nutella sinking to the bottom of the cake, I put it over a double boiler briefly to thin it out (would probably work in the microwave for a few seconds as well -- I just don't have one). I didn't get it HOT, but just thinner than the cake batter. Turned out great!

October 3, 2009

i made the pound cake with nutella in the currant issue of FW. it was a fialure :-( all of thge nutella sank to the bottoma and stuck to the pan. when i fiannly extracted the pond cake it came out in 3 pices. i put them together, scrapped out the nut...ella and put it on top of the pound cake. my family will eat it but i can't serve it this way. help!!!!

September 30, 2009

Love nutella and love pound cake and was so excited to make this recipe. My nutella layers sank straight to the bottom which if you love nutella like I do doesn't create that much of an issue. I think I was paranoid about over swirling. Next I will actually divide the batter in half and mix the nutella into one half of the batter to lighten it and layer and swirl to my hearts content!

September 26, 2009

Just wanted to post what I saw on Facebook...Kate Heddings from Food & Wine here. When we made this in the F&W test kitchen the Nutella did sink a little. But I also made it at home in a 9x9-inch baking pan (I didn't have the large loaf pan) and just spread the Nutella between two layers of the cake batter (note: I used my fingers because the Nutella was a little hard to spread). I swirled it a little bit. The Nutella didn't sink and the cake was delicious, though it looked more like a little layer cake than a swirled loaf. Watch the baking time if you do it this way...it's a little bit less than in the loaf pan.

September 26, 2009

This is perhaps the most moist and delightful pound cake I've ever made. The recipe was easy to follow! I am a huge Nutella fan, so imagine my surprise at finding this in the October 09 issue. It definitely needs to be served with coffee or even a cold glass of milk; rich is its middle name! YUM!

September 25, 2009

The flavors of this cake are great. A luxe makeover for an already indulgent dessert. I do agree, however, with the reviewer who had trouble turning the cake out... I did as well. Therefore, I would aggressively butter/flour the pan, use Pam for baking or parchment. Also, as I was turning the cake out, it did split where the marbling of the Nutella made a pocket. Just be extra careful with tin prep and turning the cake out.

September 24, 2009

very good

September 23, 2009

Very disappointing... This cake was super difficult to make. The Nutella doesn't spread easily and it was hard to work with. My cake took a lot longer in the oven, about 1 hour 35 mins. Finally, after I let it cool and tried to pop it out, the cake broke in half. I was going to use parchment paper on the bottom, but i stuck with what the recipe said to do which was grease and flour. Not worth the trouble (unless you really love Nutella)... it was messy, took too long, and in the end kinda just tastes like shortbread cookies.

September 23, 2009

Good Recipe

September 23, 2009

This cake is crazy good. I saw it in a recent edition of Food and Wine and had to have it. I have had a craving for Nutella of late, so this looked like a better solution than digging my fingers down into a jar! It was awesome! Most, chocolately. My stomach is growling for it now and it's 7:20am! If you like nutella, you must try this recipe. Have it with a big steaming cup of coffee. My hubby said it took him a little bit of time, just to do the mixing, getting eggs at room temp, but it's worth it! YUM!

September 17, 2009