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Article: Buttery Pound Cake with Nutella Swirl Recipe

Buttery Pound Cake with Nutella Swirl Recipe
Recipe

Buttery Pound Cake with Nutella Swirl Recipe

Happy holiday baking! One of our favorite holiday desserts is classic pound cake. This buttery cake has a sweet surprise that makes it stand out from others: a Nutella swirl that packs it with chocolate-y goodness. Serve as dessert at a weeknight get-together or bring it as a tasty treat for the hostess of the next Christmas soirée you attend. Trust us, you'll be baking this on repeat! 

A Few Key Ingredients: 

  • Butter – Unsalted butter makes this cake rich and decadent.  
  • Nutella - This nutty and chocolate-y spread gives the cake its namesake.  
  • Eggs – Room temperature eggs make this cake achieve {the perfect} amount of moisture and richness. 

We love to bake our Buttery Pound Cake with Nutella Swirl in loaf pans like our Red Stripe Ruffle Loaf Pan for easy {and festive} transport from oven to table. 

To make the baked good a fun gift, give it directly in the loaf pan with a ribbon tied around or, take it one step further and double a festive hand towel as gift wrap. We suggest our Balsam and Berry Tree Large Hand Towel.  

To stylishly store and serve, use a cake stand like our Signature White Ruffle 14in Cake Stand or our Iris Blue Drop Ruffle Cake Stand and pair with a complementary Glass Dome. The set is perfect for countertop display, and then you just remove the dome to bring to the table to serve. 

Buttery Pound Cake with Nutella Swirl 

Yields 1 cake, Serves 8 

Ingredients: 

  • Non-stick baking spray with flour  
  • 4 eggs, room temperature  
  •  2 teaspoons pure vanilla extract  
  • 1 ½ cups all-purpose flour  
  • ¾ teaspoon baking flour  
  • ¼ teaspoon salt  
  • 12 tablespoons (1 ½ sticks) unsalted butter, softened  
  • 1 1/3 cups sugar  
  • 1 cup Nutella  
  • 1 tablespoonsunsweetened natural cocoa  

Instructions: 

Preheat oven to 325 degrees and adjust oven rack to the middle position. Prepare loaf pan with non-stick baking spray with flour.  

In a small bowl, whisk eggs with vanilla and set aside. Sift flour, baking powder, and salt into medium bowl and set aside. Place butter and sugar in a large mixing bowl. Using an electric mixer, beat softened butter and sugar until blended. Reduce mixer speed to low and gradually add whisked eggs. Increase mixer speed and beat until creamy. Add flour mixture a little at a time and mix until just combined.  

Pour 1⁄2 cup of cake batter into a medium bowl, add Nutella and cocoa, stir until combined. Chocolate will look like thick brownie batter.  

Pour 1/2 of the cake batter into the prepared loaf pan. Crumble half the chocolate mixture on top of cake batter in loaf pan. Repeat with L batter and the remaining chocolate. Swirl batter and chocolate with a wooden skewer, but do not over mix. Top with remaining batter.  

Place in oven, and bake for 1 hour 15 minutes or until toothpick inserted in center of cake comes out clean.  

Turn oven off and allow cake to sit in oven for an additional 5 minutes. Remove from oven and place on rack to cool for at least 30 minutes. Remove cake from pan and allow it to cool right side up on rack for 1 1⁄2 hours before serving.  

Serve It Up

Bring cheer to your table with our festive red and white striped loaf pan, perfect for oven-to-table serving.  
This festive salad plate features a gorgeous balsam tree with a red star at the top and 'merry merry' at the bottom rim against a background of muted stripes.

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