Nutella Swirl Pound Cake

Why You’ll Love This Recipe

This pound cake is moist, dense, and full of classic buttery flavor, elevated by swirls of smooth chocolate-hazelnut spread. It’s simple to prepare with basic baking ingredients, yet looks impressive when sliced. The contrast between vanilla cake and chocolate swirls creates the perfect balance of flavors, making it ideal for gatherings or special occasions.

Ingredients

(Tip: You’ll find 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
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
3/4 cup chocolate-hazelnut spread

Directions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
6. Pour half of the batter into the prepared loaf pan and spread evenly.
7. Spoon half of the chocolate-hazelnut spread over the batter and gently swirl with a knife.
8. Add the remaining batter on top, followed by the remaining chocolate-hazelnut spread. Swirl again to create a marbled effect.
9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 8–10 slices
Prep time: 15 minutes
Cook time: 55–65 minutes
Total time: About 1 hour 20 minutes (plus cooling time)

Variations

Add a handful of chopped hazelnuts to the batter for extra crunch. Substitute part of the vanilla extract with almond extract for a slightly different flavor profile. Drizzle melted chocolate or a simple glaze over the cooled cake for added sweetness. You can also bake the batter in a bundt pan for a more decorative presentation, adjusting the baking time as needed.

Storage/Reheating

Store the pound cake in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week. Warm individual slices in the microwave for 10–15 seconds for a softer texture. The cake can be frozen for up to 3 months; wrap tightly and thaw at room temperature before serving.

FAQs

How do I keep the cake moist?

Avoid overbaking and measure flour carefully to prevent dryness.

Can I use low-fat milk?

Yes, though whole milk provides the richest texture.

Why did my cake crack on top?

A slight crack is normal for pound cakes due to the dense batter rising during baking.

Can I use a different chocolate spread?

Yes, any chocolate-hazelnut or similar spread works well.

How do I get defined swirls?

Use a knife to gently swirl without overmixing the batters together.

Can I double this recipe?

Yes, bake in two loaf pans or a larger pan, adjusting baking time as needed.

Do I need to refrigerate the cake?

It can be stored at room temperature for a few days, but refrigeration extends freshness.

Can I add chocolate chips?

Yes, fold in a small handful for extra chocolate flavor.

What if the top browns too quickly?

Loosely tent the cake with foil during the last 15 minutes of baking.

Can I make this ahead of time?

Yes, this cake tastes even better the next day as the flavors settle.

Conclusion

Nutella Swirl Pound Cake is a rich and satisfying dessert that combines buttery vanilla cake with luscious chocolate-hazelnut ribbons. Easy to prepare yet elegant in presentation, it’s a perfect choice for entertaining or enjoying a sweet homemade treat any time of year.

Nutella Swirl Pound Cake

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Nutella Swirl Pound Cake is a rich and buttery vanilla cake marbled with ribbons of chocolate-hazelnut spread, creating a moist, tender crumb and beautiful swirled slices.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 20 minutes (plus cooling time)
• Yield: 8–10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 3/4 cup chocolate-hazelnut spread

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Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Beat butter and sugar together until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
4. Whisk together flour, baking powder, and salt in a separate bowl.
5. Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour mixture. Mix until just combined.
6. Spread half of the batter into the prepared pan.
7. Spoon half of the chocolate-hazelnut spread over the batter and gently swirl with a knife.
8. Add remaining batter, then top with remaining chocolate-hazelnut spread and swirl again.
9. Bake for 55–65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

• A slight crack on top is normal for pound cakes.
• Avoid over-swirling to maintain defined chocolate ribbons.
• If the top browns too quickly, tent loosely with foil.
• Store at room temperature up to 4 days or refrigerate up to 1 week.
• Freeze tightly wrapped for up to 3 months.
• For extra texture, add chopped hazelnuts or chocolate chips.

Nutrition

• Serving Size: 1 slice
• Calories: 420 kcal
• Sugar: 30 g
• Sodium: 180 mg
• Fat: 24 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 46 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 120 mg