This cake combines the comforting, buttery goodness of pound cake with the indulgent swirl of Nutella in every bite. It’s simple to make, requires basic ingredients, and looks as beautiful as it tastes. The Nutella swirl creates a marbled effect that’s both stunning and flavorful, making it an ideal choice for gatherings, gifting, or enjoying at home with a cup of coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter, softened
Granulated sugar
Eggs
All-purpose flour
Baking powder
Salt
Whole milk or heavy cream
Vanilla extract
Nutella, slightly warmed for easier swirling
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients.
Pour half of the batter into the prepared loaf pan. Spoon half of the Nutella over the batter and swirl with a knife or skewer.
Repeat with the remaining batter and Nutella, creating another swirl on top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe serves 8–10 people. Prep time: 15 minutes Cook time: 55–65 minutes Total time: 1 hour 10–20 minutes
Variations
Chocolate Chips: Fold mini chocolate chips into the batter for extra texture and chocolate flavor.
Hazelnut Crunch: Add chopped toasted hazelnuts to the batter or sprinkle on top before baking.
Glazed Topping: Drizzle with a simple vanilla or chocolate glaze once cooled.
Mini Loaves: Divide batter into smaller loaf pans for mini pound cakes—adjust baking time accordingly.
Dairy-Free Version: Use dairy-free butter and plant-based milk substitutes.
Extra Nutella: Add an extra swirl layer for a more intense hazelnut-chocolate experience.
Storage/Reheating
Store the cake tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Let it come to room temperature before serving. To freeze, wrap slices individually and store in a freezer-safe container for up to 2 months. Thaw at room temperature or warm in the microwave for a few seconds.
FAQs
Can I use a different chocolate spread instead of Nutella?
Yes, any chocolate-hazelnut or chocolate-almond spread will work as a substitute.
How do I keep the Nutella from sinking to the bottom?
Swirl it lightly and don’t add too much in one layer—layer it between batters for best results.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend. Make sure all ingredients are gluten-free.
Do I need to warm the Nutella before swirling?
Warming it slightly makes it easier to swirl through the batter.
Can I use a stand mixer or hand mixer?
Yes, either works well. Just avoid overmixing once the flour is added.
How do I know when the cake is done?
Insert a toothpick into the center—it should come out clean or with moist crumbs (not wet batter).
What type of loaf pan works best?
A standard 9×5-inch metal or glass loaf pan is ideal.
Can I use self-rising flour?
It’s not recommended since it may alter the texture. Stick with all-purpose flour and added leavening.
Is this cake very sweet?
It’s moderately sweet, balanced by the rich butter and Nutella. You can slightly reduce the sugar if desired.
What can I serve with this cake?
Serve it with whipped cream, fresh berries, or a scoop of vanilla ice cream.
Conclusion
Nutella Swirl Pound Cake is a delightful fusion of classic and indulgent, combining the timeless texture of pound cake with the rich, nutty sweetness of Nutella. With its beautiful swirls and melt-in-your-mouth flavor, this cake is sure to impress family and friends—or satisfy your own sweet cravings. Simple to make and easy to love, it’s a treat you’ll come back to again and again.
Nutella Swirl Pound Cake is a rich, buttery loaf cake with luscious ribbons of Nutella swirled throughout. It combines the dense, soft texture of classic pound cake with the indulgent taste of hazelnut-chocolate spread, perfect for dessert, breakfast, or snacking.
Author:Catherine
Prep Time:15 minutes
Cook Time:55–65 minutes
Total Time:1 hour 10–20 minutes
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup whole milk or heavy cream
1 tsp vanilla extract
1/2 cup Nutella, slightly warmed
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
Pour half of the batter into the prepared loaf pan. Spoon half the Nutella over the batter and swirl with a knife or skewer.
Repeat with the remaining batter and Nutella, creating another swirl on top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Warm the Nutella slightly to make it easier to swirl.Fold in mini chocolate chips or chopped hazelnuts for extra flavor and texture.Use a toothpick or skewer to gently swirl the Nutella—don’t overmix.To freeze, wrap individual slices and thaw at room temperature when ready to eat.Let the cake cool fully before slicing to keep the texture intact.
