Nutella Swirl Pound Cake (in anticipation of World Nutella Day!)

Yes, it’s true, there is a World Nutella Day and this year it’s February 5th. In honor of this delectable, creamy, rich, chocolate goodness I decided to bake Nutella Pound Cake. The recipe is from Lauren Chattman’s Cake Keeper Cakes cookbook and it is a keeper! I’ve stuck pretty closely to the recipe, but I’ve changed the layering of nutella to try and prevent it from falling to the bottom of the cake.

If you’ve never tried Nutella, you must … its a creamy spread made from cocoa and hazelnuts. I love to spoon it onto bananas or on hot wheat toast, but I’ll probably start using it in baking more often. The aroma while it bakes is phenomenal and the cake is soft with a crisp buttery crust; with a glass of cold milk it is the perfect comfort food.


  • 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


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.

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.

Spread one-half of the batter into the prepared pan.

Next, spread the nutella on top of the batter and then top with the remaining batter.

Using a butter knife, swirl the nutella into the batter but do not overmix.

Bake the cake for about 1 hour and 30 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.


3 thoughts on “Nutella Swirl Pound Cake (in anticipation of World Nutella Day!)

  1. Mark January 29, 2011 / 12:19 AM

    Wow. The gooey center looks great. Nice work.

  2. MaryMoh January 29, 2011 / 4:35 AM

    I love Nutella but haven’t used it in cakes. I have to try this. Looks very delicious….mmmm.

  3. Sherry January 29, 2011 / 4:30 PM

    ooey and gooey…two of my favorites! I’ll have to remember Nutella Day too! Thanks for sharing!

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