Nutella-Swirl Pound Cake

Another one from Lauren Chattman’s Cake-Keeper Cakes, Nutella-Swirl Pound Cake was a hit at the gathering I brought it to. I’ve adapted it though. The original recipe calls for two layers of Nutella and says to swirl them. As you can see in my photo and the one at Food & Wine, the Nutella sinks, so I think it would be improved by having only one unswirled layer. Another caution: the Nutella is oily, and this skewed the tester, as it came out clean before the cake was quite done.

Nutella-Swirl Pound Cake

Nutella-Swirl Pound Cake

* TOTAL TIME: 2 HRS 2 hr plus 2 hr cooling
* SERVINGS: Makes one 9-by-5-inch loaf


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


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 two-thirds of the batter in the prepared pan, then spread the Nutella on top. Top with the remaining batter.

4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted shallowly (i.e. above the Nutella layer if possible) 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. The pound cake can be kept in an airtight container at room temperature for up to 3 days.

Chattman says this is good with strong coffee ice cream. I found ice cream, either vanilla or coffee, overkill. (And if you know me, you know that this is a rare, rare thing for me to say.) This is a seriously rich, sweet cake, and doesn’t need much to complement it other than a good, not-too-sweet cup of coffee.

Comments are closed.