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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.

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

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

Find it online: https://thefamilycooking.com/nutella-swirl-pound-cake/