Nutella Swirl Pound Cake

I love making Nutella Swirl Pound Cake when I want a rich, buttery dessert with a beautiful chocolate-hazelnut twist. The tender pound cake crumb combined with ribbons of Nutella creates a moist, flavorful treat that looks impressive and tastes even better.

Why You’ll Love This Recipe

I enjoy how simple ingredients come together to create such a decadent result. I like the contrast between the classic vanilla pound cake and the swirls of creamy Nutella throughout. I also appreciate that this cake works perfectly for dessert, afternoon coffee, or even a special brunch. Whenever I want a homemade cake that feels comforting yet elegant, this is one I happily bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
3/4 cup Nutella

Directions

1. I preheat the oven to 350°F (175°C) and grease a loaf pan.

2. In a large bowl, I cream together the softened butter and sugar until light and fluffy.

3. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

4. In a separate bowl, I whisk together the flour, baking powder, and salt.

5. I gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

6. I pour half of the batter into the prepared loaf pan.

7. I spoon half of the Nutella over the batter and gently swirl it with a knife.

8. I add the remaining batter, then top with the remaining Nutella and swirl again to create a marbled effect.

9. I bake for 55–65 minutes, until a toothpick inserted into the center comes out clean.

10. I let the cake cool in the pan for about 10–15 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

I usually get about 8 to 10 slices from this recipe.

Prep time: 15 minutes
Bake time: 55–65 minutes
Cooling time: 30 minutes
Total time: About 1 hour 45 minutes

Variations

I sometimes add chopped hazelnuts for extra crunch. When I want a deeper chocolate flavor, I mix a tablespoon of cocoa powder into the batter. If I prefer a citrus hint, I add a little orange zest to complement the chocolate. I also enjoy drizzling melted chocolate over the cooled cake for an extra indulgent finish.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 4 days. If I want to keep it longer, I wrap it tightly and freeze it for up to 2 months. I thaw it at room temperature before serving. If I prefer a slightly warm slice, I heat it gently in the microwave for a few seconds.

FAQs

Can I use a different chocolate spread?

I can substitute another chocolate-hazelnut spread if I prefer.

Why did my cake sink in the middle?

I make sure not to open the oven door too early and check that the cake is fully baked before removing it.

Can I make this cake in a bundt pan?

I can use a small bundt pan, adjusting the baking time as needed and checking for doneness.

How do I create a perfect swirl?

I gently run a knife through the batter in a figure-eight motion without overmixing.

Can I make this cake ahead of time?

I often bake it a day in advance, as the flavor develops beautifully overnight.

Conclusion

I truly enjoy baking Nutella Swirl Pound Cake because it combines classic buttery richness with irresistible chocolate-hazelnut flavor. The marbled swirls make every slice unique and delicious. Whenever I want a dependable and crowd-pleasing dessert, this recipe is one I gladly turn to.