Nutella Swirl Pound Cake

Tender and moist, this pound cake is loaded with buttery flavor and sweet Nutella swirls. It will melt in your mouth.


  • Eggs -4, at room temperature 
  • Vanilla extract – 2 tsp
  • All-purpose flour – 1 and 1/2 cups 
  • Baking powder – 3/4 tsp
  • Ground cinnamon – 1/2 tsp
  • Butter – 1 cup, softened to room temperature
  • Sugar – 1 Cup
  • Nutella – 3/4 cup,  warmed

Preheat oven to 180C degrees. Grease a 9×5 loaf pan with butter and keep aside.
In a hand mixer, beat the softened butter and sugar together on medium speed until light and fluffy.
In a medium size bowl, whisk together the eggs and vanilla extract until combined. Set aside. In another medium size bowl, combine the flour, baking powder and cinnamon together. Set that aside as well.
With the mixer running on low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color. 

With the mixer running on low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.

Spread 1/3 of the batter into prepared loaf pan. Spread 1/2 the Nutella on top.  Repeat with another 1/3 of the batter and the rest of the Nutella. Top with remaining batter.

Bake the pound cake for 50-60 minutes. The cake is done when a toothpick inserted in the center comes out free of cake crumbs (with some Nutella).

Allow the cake to cool completely in the pan on a wire rack before slicing and serving. 

I have warmed the nutella lightly  before layering it into the pan. I simply microwave it for about 15-20 seconds. This makes it easier to layer into the batter.