Name: Nutella Swirl Pound Cake
Prep time: 20 min
Cook time: PT-491878H39M3S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 cup granulated sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup milk or cream; 3/4 cup Nutella

I love this Nutella swirl pound cake because it’s rich, moist, and beautifully marbled with chocolate hazelnut spread. It feels classic and indulgent at the same time. I usually make this cake when I want a simple dessert that still looks impressive and tastes incredibly comforting.

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy to make and doesn’t require any fancy techniques. I like how the dense, buttery pound cake pairs perfectly with the creamy Nutella swirls. It’s great for slicing and sharing, and I find it works just as well for dessert as it does with coffee or tea.

Ingredients

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

unsalted butter
granulated sugar
eggs
vanilla extract
all-purpose flour
baking powder
salt
milk or cream
Nutella

Directions

I start by preheating the oven to 325°F (165°C) and greasing a loaf pan. In a large bowl, I cream the butter and sugar together until light and fluffy. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla.

In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients to the batter, alternating with the milk, until everything is smooth and well combined.

I pour about half of the batter into the prepared pan, then spoon dollops of Nutella over the top. I gently swirl it with a knife. I add the remaining batter, top with more Nutella, and swirl again to create a marbled effect.

I bake the cake for about 60 to 70 minutes, until a toothpick inserted into the center comes out mostly clean. I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

I usually get about 10 slices from this pound cake.
Preparation time: about 20 minutes
Baking time: 60 to 70 minutes
Total time: approximately 1 hour and 30 minutes

Variations

I sometimes add chopped hazelnuts for extra crunch. I like mixing a little espresso powder into the Nutella for deeper flavor. For a citrus twist, I occasionally add orange zest to the cake batter.

storage/reheating

I store the cake tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for about 10 to 15 seconds to soften the crumb.

FAQs

Can I use a bundt pan instead of a loaf pan?

I can, but I make sure to grease it very well and adjust the baking time slightly.

How do I keep the Nutella from sinking?

I keep the Nutella thick and swirl it gently rather than fully mixing it into the batter.

Can I freeze this pound cake?

I freeze slices or the whole cake wrapped tightly for up to 2 months.

What can I serve with Nutella pound cake?

I like serving it with whipped cream, fresh berries, or a dusting of powdered sugar.

Can I make this cake less sweet?

I slightly reduce the sugar in the batter since Nutella already adds sweetness.

Conclusion

I keep coming back to this Nutella swirl pound cake because it’s simple, rich, and always satisfying. I love how the soft, buttery crumb and chocolatey swirls come together to create a cake that feels both cozy and indulgent every time.