Name: Nutella Swirl Pound Cake
Prep time: 20 min
Cook time: 55 min
Total time: 2 h
Cuisine: American
Ingredients: 4 large eggs, at room temperature; 2 tsp pure vanilla extract; 1 1/2 cups all-purpose flour (spooned & leveled); 3/4 tsp baking powder; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 3/4 cup Nutella, divided and lightly warmed

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This Nutella Swirl Pound Cake is tender, buttery, and moist, with a rich ribbon of Nutella swirled throughout. Every bite melts in my mouth and feels like the perfect balance of comfort and indulgence.

Why You’ll Love This Recipe

I like this cake because it’s simple yet tastes like something I’d find at a bakery. The buttery pound cake is enhanced with a touch of cinnamon for warmth, while the Nutella swirl adds a decadent, chocolate-hazelnut richness. I enjoy that it looks beautiful when sliced, making it a great choice for serving guests. It’s also versatile enough to enjoy with coffee, tea, or even a scoop of vanilla ice cream for dessert.

Ingredients

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

4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups all-purpose flour (spooned & leveled)
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
3/4 cup Nutella, divided and lightly warmed

Directions

I preheat my oven to 325°F (163°C) and grease a 9×5-inch loaf pan with nonstick spray.
In a medium bowl, I whisk together the eggs and vanilla extract. In another bowl, I mix the flour, baking powder, cinnamon, and salt.
Using a stand or hand mixer, I cream the butter and sugar until light and fluffy, about 3 minutes.
With the mixer on low, I slowly add the egg mixture, then the dry ingredients, mixing just until combined. The batter will be thick and sticky.
I spread one-third of the batter into the loaf pan, then layer on 6 tablespoons of Nutella. I repeat with another third of the batter and the rest of the Nutella, then top with the final portion of batter.
I bake for 50–60 minutes, covering loosely with foil after 25 minutes to prevent over-browning. The cake is ready when a toothpick inserted in the center comes out clean of crumbs (though some Nutella is fine).
I let the cake cool completely in the pan on a wire rack before slicing.

Servings and timing

This recipe makes 1 standard loaf, serving about 8–10 slices. Prep takes around 20 minutes, baking 50–60 minutes, and full cooling adds another hour, bringing the total time to about 2 hours.

Variations

I like to change things up with this cake:

I swirl in raspberry or strawberry preserves for a fruity twist.
I use peanut butter or almond butter in place of Nutella for a different nutty flavor.
I sometimes add a handful of mini chocolate chips to the batter for extra richness.
I bake it in a Bundt pan (1.5x the recipe works well) for a more dramatic presentation.

storage/reheating

I store the cake covered at room temperature for up to 6 days—it stays moist and tender. For longer storage, I wrap the cooled loaf in foil and freeze it for up to 3 months. When ready to serve, I thaw it overnight in the fridge and bring it to room temperature before slicing.

FAQs

Can I make this cake without Nutella?

Yes, I’ve made it as a plain pound cake by skipping the swirl, and it still tastes buttery and delicious.

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

I’ve baked this in a Bundt pan (adjusting the quantity) and even in muffin tins. The baking time will vary depending on the pan size.

Do I need to warm the Nutella?

I like to lightly warm it in the microwave for about 15 seconds. It makes spreading much easier and keeps the swirl from sinking.

Can I substitute brown sugar for white sugar?

I’ve tried half white sugar and half brown sugar, which gives the cake a slight caramel flavor. I wouldn’t use all brown sugar since it can make the texture too heavy.

Can I freeze this cake?

Yes, I bake and cool the cake fully, then wrap it tightly in foil before freezing. It keeps beautifully for up to 3 months.

Conclusion

This Nutella Swirl Pound Cake is one of those recipes I come back to again and again. I love how easy it is to prepare, how impressive it looks when sliced, and how well it pairs with coffee, tea, or dessert toppings. Whether I’m baking it for family, friends, or just to treat myself, it always delivers rich flavor and a soft, tender crumb.