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.
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 original recipe for Nutella Pound Cake shared in Food & Wine calls for a full jar of Nutella, but I am far happier using 1/2-3/4 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.
Storing Nutella Pound Cake
The cake tastes best when I remove it from the pan, wrap it thoroughly in foil and let it be for a few hours. If you plan to serve it to guests then make sure it is stored out of reach of your husband and two year old both of whom are equally capable to tearing off random chunks. Usually the ones that house Nutella.
This Nutella Pound Cake keeps well tightly wrapped at room temperature for 4-5 days. You can also freeze it and defrost it before serving if so inclined.
If you are a Pound Cake enthusiast then can I also suggest you check out my Cream Cheese Pound Cake recipe. I sometimes try to figure out which one of these two I like more, but I have two children as well and haven’t picked a favourite – yet.
Made it? Do share what you thought. Tag me on instagram @flourandspiceblog , leave a comment and/or rate it right on the recipe. Happy baking friends!
A sweet pound cake with luscious swirls of Nutella!
- 1 1/2 cup flour (plus extra for pan)
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup butter (room temp)
- 1 1/4 cup sugar
- 4 eggs (room temp)
- 2 tsp vanilla extract
- 1/2-3/4 cup nutella
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Preheat oven to 325F. Grease and flour a loaf pan (approx 9*5)
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Sift flour, baking powder and salt in a bowl and set aside
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Whip the butter and sugar till nice and fluffy, 3 minutes.
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Add the eggs one by one, beating for 45 seconds between each addition and scraping the sides
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Mix in the Vanilla Extract
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Now add in the flour in 3 increments, mixing until just combined
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Put 1/3 of the batter in the prepared pan, add a few dollops of Nutella, follow by another third, more Nutella and then finally the remaining batter.
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Run a butter knife or skewer through the batter to create swirls and bake for 1 hour and 10 minutes, check for doneness at the one hour mark by inserting a skewer/toothpick in the middle. Chocolatey bits of Nutella are fine, but the skewer should be clean otherwise
Changing the pan size will change bake times. Roughly speaking if you use a larger pan then you need to reduce time. If you have an oven light then turn it on before opening the oven door to check for doneness. If you open too early the cake will deflate/not rise properly.
