Description
A rich and buttery pound cake swirled with creamy chocolate hazelnut spread, baked to golden perfection with a tender crumb and beautiful marbled interior.
Ingredients
Scale
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120 ml) whole milk
- 3/4 cup (240 g) chocolate hazelnut spread, gently warmed
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Pour half of the batter into the prepared pan. Spoon half of the chocolate hazelnut spread over the batter.
- Add remaining batter on top, then spoon the remaining chocolate hazelnut spread over it. Use a knife to gently swirl.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Bring all ingredients to room temperature for best texture.
- Do not overmix the batter once flour is added.
- Warm the chocolate hazelnut spread slightly to make swirling easier.
- Store tightly wrapped at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
Keywords: Nutella swirl pound cake, chocolate hazelnut loaf cake, marble pound cake, easy dessert loaf, buttery chocolate cake