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Double Swirled Nutella Pound Cake Recipe


  • 185g butter, softened (I used salted)
  • ½ cup caster sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla essence
  • ½ tsp orange/lemon zest
  • 3 eggs, room temperature
  • 100g plain flour
  • 75g SRF (self raising flour)
  • 1 tsp allspice
  • 60ml full cream milk
  • One jar Nutella (full preferably)
  • Icing sugar to dust, optional
Double Swirled Nutella Pound Cake Recipe

  1. Preheat oven to 180 160 degrees C. Grease an 8x19cm bar tin (loaf tin) with melted butter (margarine) and line with baking paper, extending over the sides – If you forget to line like me, do not sweat, as soon as the cake comes out of the oven, continuously run a skewer or sharp knife around the edges to keep it from sticking and pray you greased the bottom really well
  2. Use an electric mixer to beat butter, sugars, zest and vanilla together in a large bowl until pale and creamy
  3. Add eggs, one at a time, beating well after each addition
  4. Sift the flours and spice into another bowl and using a wooden spoon, fold into the butter mixture, alternating with the milk (half batter, half milk etc.)
  5. Combine till smooth but do not over-mix
  6. Spoon ½ the mixture into the tin, smooth it and then plop in generous spoonfuls of Nutella (warm the Nutella up beforehand if not a little runny)

  7. Using a skewer, delicately swirl the Nutella through the cake
  8. Spoon the other half of the cake batter on top and smooth it, and repeat swirling motion with fresh Nutella on top
  9. Bake the cake for 45-50 minutes or until a skewer inserted comes out clean
  10. Leave the cake in the tin for 10 minutes before turning out onto a wire rack to cool
  11. Dust with icing sugar and serve
Double Swirled Nutella Pound Cake Recipe Double Swirled Nutella Pound Cake Recipe Reviewed by kuji hara on 1:26 AM Rating: 5

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