Nutella Pound Cake Recipe with a Chocolate-Hazelnut Swirl

Nutella pound cake is a buttery vanilla loaf marbled with ribbons of chocolate-hazelnut spread, so each slice has a tender crumb and a rich, distinct swirl. Sour cream keeps the cake moist, while a simple layering method makes the pattern easy to create without turning the whole batter into chocolate.

Ingredients

1 cup (226 g) unsalted butter, softened but not melted
1 1/2 cups (300 g) granulated sugar
4 large eggs, at room temperature
2 teaspoons (10 ml) vanilla extract
1/2 cup (120 g) sour cream, at room temperature
2 cups (250 g) all-purpose flour, measured by spooning it into the cup and leveling
1/2 teaspoon (2 g) baking powder
1/2 teaspoon (3 g) fine salt
3/4 cup (225 g) Nutella or another chocolate-hazelnut spread, divided
1 tablespoon (5 g) unsweetened cocoa powder
1 tablespoon (15 ml) milk, preferably whole milk

Instructions

Bring the butter, eggs, sour cream, and milk to room temperature for about 30 minutes before mixing. Heat the oven to 325°F (165°C). Grease a 9-by-5-inch (23-by-13-cm) loaf pan and line it with a strip of parchment paper, leaving some overhang at the long sides to help lift the cake out. Measure the flour carefully; packing it into a cup can make the loaf dry and heavy.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set this dry mixture aside. In a large bowl, beat the softened butter and sugar with a hand mixer on medium speed for about 3 to 4 minutes, scraping the bowl once or twice. The mixture should look pale, fluffy, and noticeably lighter than when you started. This step incorporates air that helps the cake rise, so avoid rushing it, but do not keep beating once it is fluffy.
Add the eggs one at a time, beating on low to medium speed until each is incorporated before adding the next. Scrape down the sides of the bowl as needed. Mix in the vanilla. The batter may look slightly curdled if the ingredients are cool; it should come together as the flour is added. If the eggs are very cold, they can firm up the butter and make it harder to achieve a smooth batter.
With the mixer on low, add about one-third of the flour mixture, then half of the sour cream. Repeat, finishing with the remaining flour. Mix only until no dry streaks remain, and finish folding gently with a spatula if needed. The batter will be thick. Overmixing after the flour goes in develops gluten and can make a pound cake tough or cause it to develop a peaked, dense center.
Spoon about one-third of the plain batter into a separate bowl. Stir in 1/4 cup (75 g) of the Nutella, the cocoa powder, and the milk until the chocolate batter is evenly colored. If the Nutella is stiff, warm it briefly in the microwave in 5-second bursts, just until easy to stir; it should be warm and fluid, not hot. Keep the remaining 1/2 cup (150 g) of Nutella for layering.
Spread half of the plain batter in the prepared pan. Spoon half of the remaining Nutella over it in small dollops, leaving gaps rather than making a solid layer. Add the chocolate batter in an even layer, then dollop over the rest of the Nutella. Finish with the remaining plain batter. Run a butter knife through the batter in a few broad S-shaped passes, reaching down through the layers but not stirring repeatedly. A few passes make visible ribbons; too much swirling blends the colors and can leave the loaf uniformly brown.
Bake on the center rack for 65 to 75 minutes, rotating the pan once near the 45-minute mark if your oven browns unevenly. Begin checking at 65 minutes. The top should be deeply golden, and a skewer inserted into a plain section should come out with a few moist crumbs but no wet batter; avoid testing directly in a Nutella ribbon, which can look wet even when the cake is baked. For food safety, USDA FSIS gives 160°F (71°C) as the safe minimum for egg dishes when checked with a food thermometer; a cake usually needs to reach about 200°F (93°C) in its center for a fully baked, set crumb. If the top is browning too quickly, loosely cover it with foil for the remaining baking time.
Set the pan on a cooling rack for 15 minutes. Use the parchment overhang to lift out the loaf, then let it cool on the rack for about 1 hour 45 minutes before slicing. The center continues to set as the cake cools, and cutting it while hot can compress the crumb and smear the Nutella layers. Use a serrated knife and wipe the blade between slices for neat pieces.

Tips

Use softened, not melted, butter. Butter should give slightly when pressed but still hold its shape. Melted butter cannot trap air with the sugar in the same way, which can leave the loaf flatter and heavier. If the butter is too cold, cut it into small pieces and let it stand until pliable rather than microwaving it until partly liquid.
Keep the ingredients close in temperature. Room-temperature eggs and sour cream combine more smoothly with creamed butter. If you forgot to take the eggs out, place them in a bowl of warm—not hot—water for 5 to 10 minutes. Avoid using hot water, which can warm them unevenly.
Make the swirl distinct. Warm Nutella only enough to make it spoonable. A very hot spread can thin out and sink, while a cold, stiff spread is difficult to layer. Use a few gentle knife strokes; the layers do not need to look perfectly even before baking.
Measure flour lightly and check your pan size. Too much flour or a smaller-than-specified pan can produce a dry center or overflow. If using a dark metal loaf pan, start checking a few minutes early because it may brown the sides faster. Glass pans can bake differently, so watch the center rather than relying only on the crust color.

Serving Suggestions

Let the loaf cool completely, then serve slices at room temperature so the crumb is soft and the chocolate-hazelnut ribbons are easy to see. It is rich enough to enjoy plain with coffee, tea, or a glass of milk. For a simple dessert plate, add fresh strawberries or raspberries, whose tartness balances the sweet spread, or serve a slice with a spoonful of lightly whipped cream. A small scoop of vanilla ice cream also works well, especially if you warm a slice very briefly before serving.

For a brunch or afternoon snack, cut thinner slices and offer them alongside fresh fruit. If you want a little crunch, add toasted hazelnuts at the table rather than pressing a thick layer into the top before baking; loose nuts are easy to sprinkle on each portion and keep their texture. This loaf slices neatly once fully cool, so it can be made ahead for a gathering and plated without last-minute assembly.

Variations

Add toasted hazelnuts: Fold 1/3 cup (about 40 g) finely chopped, cooled toasted hazelnuts into the plain batter before layering. They add a nutty crunch and emphasize the flavor of the spread. Keep the pieces small so the loaf remains easy to slice.

Use a different spread: A similar chocolate-almond or chocolate-cashew spread can replace Nutella in the same quantity. The flavor and sweetness will vary by brand, and a thicker spread may need a few seconds of gentle warming to make it easy to swirl. Avoid substituting plain chocolate, which sets more firmly and will not create the same soft ribbons.

Make a mocha version: Dissolve 1 teaspoon (2 g) instant espresso powder in the tablespoon of milk before stirring it into the chocolate portion. It adds a coffee note without changing the layering method. For a stronger coffee flavor, serve the cake with coffee rather than adding more powder, which can make the chocolate batter bitter.

Bake mini loaves: Divide the batter between greased mini loaf pans, filling each no more than about two-thirds full. The baking time will be shorter and depends on pan size, so start checking around 30 minutes and continue in small increments until the centers are set. Use the same layering approach in each pan, and do not rely on the full-size loaf timing.

Storage and Reheating

Because this cake contains eggs and sour cream, refrigerate it within 2 hours of baking or serving. Once completely cool, wrap the loaf tightly or place slices in an airtight container and refrigerate for 3 to 4 days. For the best texture, let a slice stand at room temperature for about 20 to 30 minutes before serving; cold butter in the crumb can make refrigerated cake seem firmer than it is.

To freeze, wrap individual slices or portions tightly, then place them in a freezer-safe container for up to 2 months for best quality. Thaw wrapped slices overnight in the refrigerator or for about an hour at room temperature, and keep them covered so they do not dry out. The texture may be slightly less delicate after freezing, but the Nutella swirl holds up well. If you prefer a warm slice, microwave one piece for about 8 to 12 seconds, checking before adding more time. This cake is best gently warmed, not reheated until hot, which can make it dry and soften the swirl too much.

Frequently Asked Questions

Can I make Nutella pound cake without sour cream?

Yes. Use the same amount of full-fat plain Greek yogurt as a close substitute. It provides similar moisture and a little tang, though the crumb may be slightly less rich. Regular plain yogurt can also work if it is thick; if it is very runny, strain it briefly or the batter may become looser than intended. Do not replace the sour cream with an equal amount of milk, which would thin the batter too much.

Why did my pound cake sink in the middle?

A sunken center can result from opening the oven door too early, underbaking, measuring too much leavening, or overmixing after adding flour. Check that your baking powder is fresh and use the stated half teaspoon rather than estimating. Leave the oven door closed until the cake has baked for at least an hour, then check the center carefully. If the top is set but the middle still looks wet, continue baking and cover the top loosely with foil if it is getting too dark.

How do I keep the Nutella from sinking to the bottom?

Use a thick pound-cake batter, keep the spread in small dollops rather than pouring it into one heavy layer, and put plain batter both below and above the chocolate portions. Nutella that has been heated until runny is more likely to sink, so warm it only until stirrable. A modest number of broad knife strokes helps distribute the ribbons without pushing all the spread toward the bottom of the pan.

Can I use a bundt pan instead of a loaf pan?

The batter can be baked in a well-greased 10- to 12-cup bundt pan, but it will bake faster or slower depending on the pan’s shape and material. Do not fill it beyond about two-thirds full; bake extra batter in a small loaf pan rather than crowding the bundt pan. Start checking around 45 minutes, and use a skewer in a plain section plus the cake’s set appearance to judge doneness. Let it rest in the pan for about 15 minutes before turning it out.

Can I prepare the batter in advance?

It is better to bake the batter soon after mixing. Once the baking powder is moistened, it begins working, and a long wait can reduce the cake’s rise. For a make-ahead plan, bake the loaf a day ahead, cool it completely, wrap it, and refrigerate it. Bring slices toward room temperature before serving, or freeze the baked cake for longer storage rather than holding raw batter.

How can I tell whether the cake is done if a skewer hits Nutella?

Test in two or three plain-batter spots, especially near the center, rather than in the darkest visible ribbon. A clean skewer or one carrying a few moist crumbs indicates the cake is ready; raw batter looks glossy and clings in a thick paste. You can also check the center with an instant-read thermometer. The egg-dish safety minimum is 160°F (71°C), but pound cake generally needs a higher center temperature to finish setting properly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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