Nutella Swirl Pound Cake


Buttery pound cake baked with thick swirls of chocolate hazelnut spread. Try and stop at just one slice!


  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 6 tablespoons Nutella


  1. Preheat the oven to 350° F.
  2. Spray a 9x4” loaf pan liberally with nonstick cooking spray. Set aside.
  3. Place the butter, sugar, and vanilla extract into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs and sour cream, and continue to beat for a minute more, until the mixture is light and fluffy.
  4. Sift the flour, baking powder, salt, and cinnamon into the bowl. Beat the mixture on low until it becomes a smooth, thick batter.
  5. Using a rubber spatula, spread 1/3 of the batter into the pan. Drop half of the Nutella by spoonfuls over the batter. Gently swirl the Nutella with a butter knife. Repeat this process with another 1/3 of the cake batter and remaining Nutella. Spoon the last 1/3 of cake batter into the pan.
  6. Transfer the pan to the middle rack of the preheated oven.
  7. Bake the cake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
  9. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large plate.
  10. Allow the cake to cool for 1-2 hours before slicing and serving.
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