Nutella Pound Cake

September 18, 2009


Let’s just cut to the chase, shall we?  I saw this Nutella Pound Cake recipe in this month’s Food and Wine and had to make it.  I decided to double the recipe which I almost always do with this sort of treat.  Things baked in loaf pans freeze well and it is so little effort to double.  Then, one night when your husband calls you and says that so-and-so is coming to dinner, you have a dessert just waiting for you in your freezer.

I needed some treats for preschool teachers so instead of baking the cakes in two 9×5 in pans, I baked up 4 mini loaf pans and one 8×4 inch pan.  The baking time had to be adjusted so I gave it my best guess and then just checked on them frequently.  The mini loaves were done at around 35 minutes and those turned out fine.  I left the larger pan in for another 10 minutes.  It didn’t look quite done but the toothpick came out clean so, against my better judgement, I took it out of the oven.


When I went to unmold it 15 minutes later, the entire middle ran out all over my counter.  Apparently it needed a little more time in the oven.  I did manage to save the ends and let me tell you, this is an amazing cake.  Do yourself a favor though and just follow the recipe.


One Year Ago:  Pissladière

Nutella-Swirl Pound Cake
Food and Wine
Makes one 9-by-5 inch loaf

This recipe tells you to use a handheld mixer but I used my stand mixer instead with good results.

1 1/2 cups flour, plus more for dusting
4 large eggs, at room temperature
2 tsp. vanilla extract
3/4 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella

1.  Preheat the oven to 325°F.  Lightly grease and flour a 9-by-5 inch loaf pan, tapping out any excess flour.  In a glass measuring cup, lightly beat the eggs with the vanilla.  In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

2.  In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed utnil fluffy, about 3 minutes.  With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated.  Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated.  Continue to beat for 30 seconds longer.

3.  Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top.  Repeat with another third of the batter and the remaining Nutella.  Top with the remaining batter.  Lightly swirl the Nutella into the batter with a butter knife.  Do not overmix.

4.  Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean.  let the cake cool in the pan for 15 minutes.  Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.  Cut the cake into slices and serve.

Make ahead: The pound cake can be kept in an airtight container at room temperature for up to 3 days.


  1. Yes you can make it in a bundt pan. I have a twelve cup bundt pan I just made a double recipe of this in. Doubling the recipe is a bit too much for a 12 cup bundt pan (but not tons too much). And it cooked in the same amount of time. Because I find straight nutella too cloying, I use half as much as this calls for and mix it with unsweetened cocoa powder. Also, I’ve made this several times and sometimes the nutella sinks and sometimes it doesn’t. I can’t figure out what accounts for the difference. It’s still tasty when it sinks, but not the same. And when it sinks in a bundt pan, the top of the cake is mostly nutella. Hope this is helpful.

    Comment by Susie — October 9, 2011 @ 7:17 pm

  2. I made this recipe today and did everything it said as far as measurements. When I put it in the oven to make by 30 minutes there was butter EVERYWHERE, literally it was cake was drowning in butter as if I was making butter with cake instead of a cake with some butter….

    I had to take it out of the pan and quench the butter with paper towels. Yes I did use the recipe measurements of 2 sticks of butter. And all the other measurements were correct too.

    Comment by regina — November 8, 2011 @ 10:21 pm

  3. […] 1 Nutella pound cake, crumbled (click for original recipe) 1 large packet of Jello instant chocolate pudding 3 cups of cold milk 16-oz. carton of heavy […]

    Pingback by Pinned: Nutella pound cake recipe review | — November 21, 2011 @ 11:01 pm

  4. I made this cake tonight and it was not cooked all the way through. Followed every step of the recipe, etc…anyone else with this issue? I was hoping to serve it tomorrow for Thanksgiving.

    Comment by Stephanie Howard — November 24, 2011 @ 5:20 am

  5. I made this pound cake, and had to cook it for about an hour and 45 mins just so that the center would be thoroughly cooked, so my ends and sides were pretty crunchy! It was still delicious but I’m wondering how to get an all over moist and soft cake?!?? Was yours crunchy at the edges too?

    Comment by Alexa — February 26, 2012 @ 10:14 pm

  6. This is “to die for” or at least know that guests, those you gift anytime for any occasion will LOVE IT! It doesn’t last beyond one meal or cutting and serving. I have made in a bundt and/or tube pan. I t releases, cuts and serves more nicely,however, in a loaf pan. Just one of my best treats for special people.

    Comment by Camille Trolson — June 30, 2012 @ 12:52 am

  7. Ummmm…even though the Gator Gal is steaming and it’s a sin to heat the oven she’s heatin’ the oven to make some nutella cakes-one for the funeral, one for the guests and one for Gator Gal to munch on while watching the Olympics! We’re all good at something and tonight I will be takin’ the Gold at finishing my cake! As we say down in the deepest of south-Louisiana, “It’s all good!”

    Comment by Jillie Gator Gal — July 29, 2012 @ 10:16 pm

  8. Hello, this sounds amazing and I would like to make it for my mum for her birthday :) Please tell me, how much is 2 sticks of butter? Thank you for sharing this!

    Comment by josie — October 23, 2012 @ 6:17 pm

  9. Josie, 2 sticks of butter is 8 ounces.

    Comment by dana — October 23, 2012 @ 7:36 pm

  10. Hey guys. I’m 14 and I made this cake. So simple! It was the best cakes I have ever eaten and I’m from one of those southern families that loves their food! Haha. I made it and it was gone within a day at my house and there are only 4 of us!

    Comment by Nicole Golden — December 23, 2012 @ 2:02 pm

  11. this is perfect for christmas. Imma try this. :D

    Comment by Kimi — December 22, 2014 @ 9:12 am

  12. Yum yum, these looks superb. Thanks for sharing.


    Comment by plasterer bristol — March 30, 2015 @ 6:09 pm

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