Description
This Nutella Swirl Pound Cake is a rich, buttery loaf marbled with ribbons of Nutella. Tender and moist with a hint of cinnamon, it’s a beautiful and delicious treat perfect for coffee breaks or dessert.
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
Instructions
- Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf pan with nonstick spray.
- Whisk together eggs and vanilla in a small bowl. In another bowl, combine flour, baking powder, cinnamon, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).
- With mixer on low, slowly add egg mixture, then dry ingredients. Mix until just combined. Batter will be thick.
- Spread one-third of batter into pan. Add 6 tbsp Nutella, swirl slightly. Repeat with another third of batter and remaining Nutella, then top with last third of batter.
- Bake for 50–60 minutes, covering loosely with foil after 25 minutes. A toothpick should come out clean of batter (some Nutella is fine).
- Cool completely in the pan on a wire rack before slicing and serving.
Notes
- Warm Nutella slightly to make it easier to swirl.
- Try peanut butter or jam instead of Nutella for a flavor twist.
- Add mini chocolate chips for extra richness.
- Bake in muffin tins for portable portions—adjust baking time accordingly.
- Wrap well and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
