Nutella Pound Cake


Nutella Pound Cake

I am about to tell you something which I suspect is not entirely normal. Sometimes I hide treats from myself. That is why I can’t actually find the more than half jar of Nutella that I know is somewhere in my compact kitchen.

I really looked, but apparently I was much more motivated when I was hiding it than looking for it. Perhaps this is one of those acts of divine mercy or something because if I were to find that jar it would not be half full for very long.

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I like Nutella in just about all forms – straight up from a spoon, in a crepe with some strawberries, in a hand pie, and in these brownies which were my first recipe to really take off on Pinterest! Yes friends, that is exactly why I hide the Nutella from myself.

Unless I only have a cup or less left in which case I make this cake, down two slices, and then promptly give the rest away to save myself. Judging me a little? Why don’t you make it first and then we shall talk.

On Sweetness

I recently made this Nutella pound cake for the dozenth time to take to a friends house. This time I reduced the sugar by a quarter cup thinking it will make no real difference. I definitely would not reduce the sugar again as it impacted the texture of the cake.

Oh and while we are on the subject of sweetness the recipe for Nutella Pound Cake calls for a full jar of Nutella, but I am far happier using ½-3/4 cup. On those days when I am scraping out the jar I will even put more and no one complains. You know, just in case you were wondering.
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•  1 1/2 cups all-purpose flour, plus more for dusting

• 4 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 3/4 teaspoon baking powder

• 1/4 teaspoon salt

• 2 sticks (8 oz. / 225 g / 1 cup) unsalted butter, softened

• 1 1/4 cups sugar, I used 1 cup

• 350 g (13 oz.) jar Nutella

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Preheat the oven to 325°F (160°C). 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.

In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until 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. 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.

Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in 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.


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