Nutella Marble Pound Cake
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Nutella Marble Pound Cake is rich, soft, with just the right mix of Nutella and vanilla. It has that classic buttery pound cake base with Nutella running through it. This is the kind of cake that works well for dessert or as an easy treat with coffee or tea.
This Nutella Pound Cake is the latest in my series of pound cake recipes. You can get all of them here, Pound Cake Recipes Reviewed. Some reader favorites are the Sour Cream Pound Cake, Whipping Cream Pound Cake, Amaretto Pound Cake, Million Dollar Pound Cake, Mile High Pound Cake, Old Fashioned Blue Ribbon Pound Cake, Cream Cheese Pound Cake, and this Coconut Cream Cheese Pound Cake has been pinned thousands of times with a 4.78 star review.
Nutella Marble Pound Cake
This cake is tender, sweet, and buttery. It’s a dessert people come back to, because it’s simple and familiar but still feels special. We love it with vanilla or coffee ice cream.
What is Nutella?
Nutella is a spread made from chocolate and hazelnuts. It has a sweet chocolate flavor with a smooth and creamy texture. The consistency is similar to peanut
Nutella was initially created in the 1940s due to cocoa shortages. It was created by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. It has since become loved worldwide and is available in almost every grocery store. Nutella is phenomenal in cookies, cakes, and brownies.
Nutella Marble Pound Cake Baking Tips
- Read the recipe through completely at least twice so you know what comes next.
- A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
- I baked this cake in a 9×5-inch loaf pan.
- You can double the recipe below and bake it in a bundt pan or tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. As well, always place your baking pan on a cookie sheet to catch any overflows.
- Allow your eggs, butter, and dairy to come to room temperature before mixing.
- As well, I used pure vanilla extract. (Pure vanilla, not an imitation.)
- Finally, I recommend calibrating your oven at least once a year. Read all about how to calibrate your oven in this post.
Pans and such
I bake my pound cakes on a cookie sheet. Setting the pan on a cookie sheet may affect the baking time. Also, using a light versus a dark tube pan will affect baking times. For the record, I bake my pound cakes in a dark-colored
Your
I’m not a fan of using a non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)
How do I know when the cake is cooked?
First, check that your Nutella Marble Pound Cake. Definitely leave it in the oven if it is jiggly in the center. Next, insert a skewer into the center of the cake. If it comes out clean or with dry crumbs, it’s done. Keep baking the cake if it has wet batter on the skewer. The most accurate way is to use a cake thermometer to test doneness.
When checking your cake, pull out the oven rack with the cake on it rather than taking the cake all the way out of the oven. If it’s not quite done, you can push it back in quickly before it sinks.
Storing your Nutella Pound Cake
Store your pound cake in an airtight container on the counter. You can also store it in the fridge if you prefer, but it’s not mandatory. It will stay fresh for 6 to 7 days. If your cake begins to get a little stale, smear a little
Freezing Instructions
You can freeze a pound cake for up to 3 months. Bake it, cool it completely, wrap it in plastic wrap, then aluminum foil, and freeze the loaf. Another option if you’re freezing it just for your family is to cut it into slices, wrap it, and freeze it in individual portions. Allow the whole cake to thaw overnight in the refrigerator, then bring to room temperature before serving. For individual slices, you can pop them in the microwave to warm them slightly. I would not reheat the whole cake in the microwave.
Nutella Swirl Pound Cake
Nutella Marble Pound Cake is buttery, soft, and filled with rich Nutella swirls. Perfect for dessert or a sweet snack.
Here are a few more recipes you’ll enjoy.
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Equipment
Ingredients
- 1 cup (226g) butter unsalted, softened to room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs at room temperature
- 2 tablespoon pure vanilla extract
- 1 and ½ cups (188g) all-purpose flour see notes
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup Nutella
Instructions
- Preheat oven to 325°F (163°C). Coat a 9×5-inch loaf pan with solid vegetable shortening, followed by granulated sugar or Wilton Cake Release. (link above in equipment for cake release)
- In the bowl of a stand mixer, or using a handheld mixer, beat the softened butter and sugar together at medium speed until light and fluffy, about 3 minutes. Stop the mixture and scrape the sides and bottom.
- With the mixer running on low speed, add the eggs one at a time and beat until the yellow disappears into the batter. Stop the mixture and scrape the sides and bottom of the bowl.
- While the mixture is creaming, combine the flour, baking powder, and salt in another bowl. After the eggs have been mixed in, turn to low and add this flour mixture slowly. Mix until just combined. Stop the mixer and scrape the sides and bottom of the bowl. Mix to combine. This batter is very thick. Don't overmix, especially after you've added the flour.
- Spread ½ of the batter into the prepared loaf pan. Stir all of the Nutella into the remaining batter. Smooth the top.
- Bake the pound cake for 50-60 minutes. Cover with aluminum foil after 30 minutes to avoid the top and sides from over-browning. The cake is done when a toothpick inserted in the center comes out clean or with dry cake crumbs. You can also test with a cake tester. I baked my cake for 55 minutes. Yours may take longer, so watch it closely for the last 20 minutes.
- Allow the cake to cool for 20 minutes in the pan before inverting it on a wire rack to cool completely.
- Store cake in an airtight container on the counter (or fridge if you prefer). It will start fresh for 6 to 7 days. If it begins to get a little stale, you can heat it in a pan and toast both sides. It's great served with vanilla ice cream.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.