Nutella Pound Cake

Nutella Pound Cake 3Nutella Pound Cake

If you like Nutella then you will like this pound cake recipe.  It’s easy to make and can be eaten for breakfast or as a dessert.


1/2 Cup Softened Butter

3 Room Temperature Eggs

1/2 Cup Whipping Cream

1 1/2 Cups Unbleached Flour

1/4 Teaspoon Baking Powder

1/8 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

1 Cup Sugar

1 Teaspoon Vanilla Extract

1 Cup Nutella

Preheat your oven to 325º F.  Allow the butter and eggs to stand at room temperature for 30 minutes.  Line a 9x5x3 inch loaf pan with parchment paper.  Set aside.  In a medium size bowl stir together the flour, baking soda, baking powder and kosher salt.  Set aside.  In a large size bowl beat the butter on a medium speed for 30 seconds.  Gradually add the sugar and beat for 30 seconds until light and fluffy.  Beat in the vanilla.  Add the eggs, one at a time, beating 1 minute after each addition.  Scrape the bowl frequently.  Alternately add the flour mixture and whipping cream to the butter mixture.  Beat on low after each addition just until combined.  Pour half of the batter into the parchment paper lined loaf pan.  Place 1/2 cup Nutella on top of the batter and swirl with a knife.  Pour the rest of the batter and place the remaining 1/2 cup Nutella on top of the batter.  Swirl the Nutella with a knife.  Place into the oven and bake for 60 to 75 minutes or until a wooden toothpick inserted near the center comes out clean.  Remember that ovens heat differently so check at 60 minutes.  Remove from the oven and cool the cake in the pan on a wire rack for 10 minutes.  Remove from the pan (by pulling out by the parchment paper) and cool thoroughly on the rack.  Makes 1 Nutella Pound Cake.



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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