Nutella Swirl Pound Cake

I love making this Nutella Swirl Pound Cake when I want a rich, buttery dessert with a touch of chocolate-hazelnut indulgence. The tender pound cake paired with ribbons of Nutella makes every slice feel comforting and special.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to prepare but looks impressive once sliced. The classic pound cake texture stays moist and dense, while the Nutella swirl adds sweetness and visual appeal. I also like that it works just as well for casual snacking as it does for serving guests.

Ingredients

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

all-purpose flour
baking powder
salt
unsalted butter
granulated sugar
eggs
vanilla extract
milk or heavy cream
Nutella

Directions

I start by preheating the oven and greasing a loaf pan. In a bowl, I whisk together the flour, baking powder, and salt.

In a separate bowl, I cream the butter and sugar until light and fluffy. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

I gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix just until smooth. I pour most of the batter into the prepared pan.

I warm the Nutella slightly so it’s easy to swirl, then spoon it over the batter. I add the remaining batter on top and gently swirl everything together with a knife.

I bake the cake until a toothpick inserted into the center comes out clean. Once done, I let it cool before removing it from the pan and slicing.

Servings and Timing

I usually get about 10 slices from this cake.
Prep time: 15 minutes
Bake time: 55 minutes
Cooling time: 30 minutes
Total time: about 1 hour 40 minutes

Variations

I sometimes add chopped hazelnuts to the batter for extra crunch. When I want a stronger chocolate flavor, I swirl in a bit more Nutella. I also enjoy adding orange zest to the batter for a subtle citrus contrast.

Storage/Reheating

I store this pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. When reheating, I warm slices briefly so the Nutella softens slightly.

FAQs

Can I use a different spread instead of Nutella?

I can use any chocolate-hazelnut or chocolate spread I like, and it works just as well.

How do I keep the swirl from sinking?

I make sure the Nutella is gently swirled and not overmixed into the batter.

Can I freeze this pound cake?

I can freeze it tightly wrapped for up to 2 months and thaw it at room temperature.

What pan works best?

I usually use a standard loaf pan for even baking and clean slices.

Can I make this cake lighter?

I can use a little less Nutella or reduce the sugar slightly, though it will still be rich.

Conclusion

I enjoy this Nutella Swirl Pound Cake because it’s buttery, moist, and full of chocolate-hazelnut flavor. It’s a comforting homemade dessert I love baking when I want something classic with a delicious twist.

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