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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.
I fell in love with Nutella when we were in France. I loved the nutella banana crepes:) Sorry your cakes weren’t done all the way. The ends look fabulous. Thanks for highlighting this recipe!
Comment by Maria — September 18, 2009 @ 8:48 pm
mmm Hugh would swoon if i made this, he LOVES nutella. Don’t know many who don’t, so I’m sure this went over quite well with the teachers!
Comment by Sprouted Kitchen — September 18, 2009 @ 8:53 pm
Okay, this is a must. Next week. I can’t wait longer than that.
Comment by Julie — September 18, 2009 @ 8:53 pm
Oh, wow.
Comment by maggie — September 18, 2009 @ 9:01 pm
I have nutella sitting around in my cupboard from ages ago. I never know what to make with it, so I think it’s time to put it to good use. These look beautiful.
Comment by kickpleat — September 18, 2009 @ 9:47 pm
I can only imagine how wonderful it would be to sink my teeth into those! Wow! Gorgeous Dana!
Comment by Tartelette — September 19, 2009 @ 3:15 pm
“Just follow the recipe.” Easier said than done for some of us!
Comment by The Leftoverist — September 19, 2009 @ 3:50 pm
Pound cake is one of the only kind of cakes I truly enjoy. And Nutella? This recipe stole my heart, especially upon seeing the second picture. Just beautiful and so delicious looking. A must make. Thanks for sharing.
Comment by Eralda — September 19, 2009 @ 5:17 pm
I quiver when I hear nutella. I simply love the stuff!
Comment by veron — September 20, 2009 @ 1:27 am
Brilliant recipe! This was my first real time baking and I shared this with my family; the actual cooks in the gang loved it…props to Dana, this one also stole my heart…
Comment by Jason — September 20, 2009 @ 2:24 am
Oh my yes! This looks to yummy for words.
Comment by peabody — September 20, 2009 @ 6:44 am
Still in Paris…….I made this a few months back, it was sinful!
See you soon!
Comment by Stacey Snacks — September 20, 2009 @ 6:19 pm
My jaw dropped open at the last photo! Wow!
I love that this recipe uses an ENTIRE jar of Nutella.
Comment by Hilary — September 20, 2009 @ 6:45 pm
Ahh! This looks yummy! Nutella is awesome.
Comment by The Cooking Bride — September 21, 2009 @ 5:02 pm
WOW! Beautiful cake Dana! :)
Comment by Ria — September 21, 2009 @ 8:11 pm
Ooh, that looks wonderful! I have a jar of Nutella in the cupboard, which, sadly to say, has been neglected for far too long. I may have to try this recipe one of these days. Thanks for sharing!
Comment by D. at Outside Oslo — September 22, 2009 @ 6:56 am
I love finding new Nutella recipes and this one is definitely one I’ll be trying asap. Sounds and looks totally perfect. Thanks for sharing it. I bet those teachers were pretty happy!
Comment by Michelle — September 23, 2009 @ 12:18 am
You had me at “Nutella”!
Can’t. Wait.
Must. Have. Nutella. Pound. Cake.
Comment by Ann Kroeker — September 23, 2009 @ 3:04 am
I saw this too and said I must make this! I have not tried it yet though but am spreading the word to fellow foodie friends, who can say no to Nutella? (Unless you are allergic.)
Comment by Annie — September 23, 2009 @ 7:00 pm
I’m not a nutella nut as many people are but I know some people who are so will have to save this. It sounds awesome!
Comment by Ashley — September 24, 2009 @ 5:10 am
Nutella pound cake? How did I not know something like that existed? Can I convince you to sneak some in your bag to blogher? Just kidding (sort of)
Comment by Allison Arevalo — September 24, 2009 @ 6:01 am
Oh my stars, I think I just gained 5 lbs by looking at this. I love Nutella and have only recently been seeking recipes (previously just used as a spread or added to peanut butter sandwich).
I am going to try this – looks heavenly
Comment by disneypal — September 24, 2009 @ 8:20 am
That looks absolutely scrumptious. Nutella doesn’t stay around long enough in our house. I imagine it would be the same for these pound cakes!
Comment by HappyTummy — September 24, 2009 @ 10:12 am
I am trying-trying-trying to stop baking sweet things all the time. This is so not helping my cause!
Comment by Bordeaux — September 24, 2009 @ 1:32 pm
[...] I haven’t tried this recipe yet, but I will soon: Nutella pound cake. [...]
Pingback by Food on Fridays: Nutella Commercial « — September 25, 2009 @ 3:09 am
[...] NUTELLA POUND CAKE via Dana Treat [...]
Pingback by Carbohydrate Friday (a.k.a. – I’ve got potential!) « INTERNET THERAPY — September 25, 2009 @ 2:59 pm
Thanks for sharing this. I made this last weekend. The cake tasted great, but was underdone. I’m thinking of doing it again in muffin tins or watching the timing more carefully.
Comment by Cynthia — September 27, 2009 @ 4:21 am
I’m officially obsessed with your blog. I want to make this for my brother, he loves Nutella!
Comment by maris — September 28, 2009 @ 5:17 pm
I was so inspired by what you wrote and pictures, I made some this very afternoon. First batch(I used mini loaf tins too)are out and are perfect. Second batch I have amped up on the Nutella and sprinkled hazelnuts on top. Can’t wait.
Comment by Carol — October 4, 2009 @ 9:50 am
My good friend at http://gulfskye.blogspot.com/ forwarded this link to me and I just couldn’t wait one minute to start mixing up the recipe. The photo just looks divine, but I have to say that the smell of it cooking in my oven at this very minute . . . mmm m mmmmm mmmmmm mmmmmmm mmmmmm. I am so anxious to taste this scrumptious combination of goodness:-)
Comment by Country Cook — October 12, 2009 @ 5:24 pm
[...] made the nutella pound cake with this recipe. i confess that i’m not crazy about it. the finished cake was a bit leaden and flat tasting, [...]
Pingback by coming up for air « rhymes with spoon — October 15, 2009 @ 3:29 pm
I finally made this sumptious pound cake. I had been saving it to make for my daughter’s birthday, which we celebrated today. She loves Nutella. It was easy, delicious, and will be made again and again. It did smell heavenly baking and was very moist.
Comment by Penny — October 16, 2009 @ 4:42 am
I remember when nobody knew about Nutella. We used to eat it on baguettes when we lives in France as school kids. Funny how one item from Europe gets adopted in the US and all kinds of creative versions of it spring out as a result. My kids would love that cake!
Comment by tasteofbeirut — November 4, 2009 @ 2:04 pm
Hi, I tried your recipe but the Nutella sank to the bottom instead of being beautifully swirled in the middle like yours. Any tips to improve that?
Comment by Jenny — November 24, 2009 @ 1:16 pm
OMG, these are so good! I made two loaves yesterday, one for home and one to take to a dinner party. My house smelled amazing and they came out so moist and the nutella goodness is to die for!
Comment by Kelli — January 23, 2010 @ 6:40 am
my nutella sunk to the bottom…
Comment by xiLLeNtz — February 2, 2010 @ 11:42 pm
My Nutella sunk to the bottom too. Tried to fix the problem a second time by lightening up the Nutella, but that only made it seize up & become too thick to do any swirling into the batter. I will try again because, despite my problems, this cake is totally DELICIOUS!
Comment by Mili — March 7, 2010 @ 5:57 am