Description
This Nutella Swirl Pound Cake is a moist, buttery dessert with a delightful swirl of rich Nutella throughout. Perfect for a sweet breakfast treat or an indulgent snack, this pound cake combines classic flavors with a chocolate-hazelnut twist. The cake is tender with subtle cinnamon notes, baked to golden perfection in a loaf pan for a beautifully marbled presentation.
Ingredients
Main Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (120g) full-fat sour cream
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 2/3 cup (188g) Nutella
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan with nonstick spray, then line the sides with parchment paper. Lightly grease the parchment to prevent sticking and burning.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 1 minute until creamy. Add the sugar and continue beating for 4-5 minutes until light and fluffy, scraping down the bowl as needed.
- Add Sour Cream, Vanilla, and Eggs: Beat in the sour cream and vanilla extract until combined. With the mixer on medium, add eggs one at a time, fully incorporating each before adding the next.
- Incorporate Dry Ingredients: Add the dry mixture to the wet ingredients and mix on low speed just until combined to avoid over-mixing. Fold gently with a spatula to ensure no pockets of flour remain.
- Layer Nutella and Batter: Spoon about one-third of the batter into the prepared pan and spread evenly. Spoon half of the Nutella on top and gently spread it, avoiding the edges. Add another third of the batter, then the remaining Nutella, and finally finish with the remaining batter. Use a knife or skewer to gently swirl the layers without over-mixing to create a marbled effect.
- Bake the Cake: Bake for 65–75 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Tent the cake with foil after about 30 minutes if it browns too quickly.
- Cool and Serve: Let the cake cool in the pan on a wire rack for 1 hour. Remove from the pan and cool completely on the rack. Slice and serve.
- Storage: Store leftover cake tightly covered at room temperature for up to 1 week.
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Do not over-mix after adding flour to keep the cake tender.
- Swirl Nutella gently to create distinct marbled patterns without blending too much.
- If the cake browns too quickly, tent loosely with foil starting halfway through baking.
- Allow the cake to cool thoroughly before slicing to prevent crumbling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
