How To Make Nutella Swirl Pound Cake
With lots of butter, eggs, and Nutella, this Nutella pound cake is moist, buttery, and dense with lots of Nutella to satisfy your chocolate cravings.
Preheat oven to 325 degrees F (163 degrees C). Spray a 9×5-inch loaf pan with nonstick spray. Set aside.
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.
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 for about 3 minutes.
With the mixer running at low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color.
With the mixer running at low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.
Spread ⅓ of the batter into a prepared loaf pan. Spread ½ of the Nutella on top. Repeat with another ⅓ of the batter and the rest of the Nutella. Top with remaining batter.
Bake the pound cake for 50 to 60 minutes. Cover with aluminum foil after 25 minutes to avoid the top and sides from browning too much.
The cake is done when a toothpick inserted in the center comes out free of cake crumbs (with some Nutella).
Allow the cake to cool completely in the pan on a wire rack before slicing and serving.
The cake stays soft, moist, and fresh when stored at room temperature for up to 6 days.
- Calories: 460.03kcal
- Fat: 27.10g
- Saturated Fat: 18.63g
- Trans Fat: 0.75g
- Monounsaturated Fat: 5.52g
- Polyunsaturated Fat: 1.15g
- Carbohydrates: 48.56g
- Fiber: 1.77g
- Sugar: 32.21g
- Protein: 5.85g
- Cholesterol: 123.21mg
- Sodium: 126.03mg
- Calcium: 70.47mg
- Potassium: 145.70mg
- Iron: 2.26mg
- Vitamin A: 187.51µg
- Vitamin C: 0.00mg
Have your own special recipe to share? Submit Your Recipe Today!