Nutella Marble Pound Cake

If you ever feel like a treat, pound cakes are the way to go! They’re very simple and quick to make. Also, they serve as a de-stressing therapy! I recently had to move, and I decided to commemorate my crappy ol’ oven by baking in it one last time. It was probably a really bad excuse for me to de-stress and procrastinate before accepting that I had to deal with my crazy move!

Nutella Pound Cake

I first saw this cake in my book Cake Keeper Cakes by Lauren Chattman and was drooling over it. Later, a fellow blogger, Lina of Crustabakes made the cake and testified that it was delicious! I was in love with her pretty pictures and knew that I had to some day make the cake!

The opportunity presented itself during my attempt to minimize the pantry for moving. There were 3 jars of nutella® and the quantity in each was close to empty! I suddenly thought of this cake, which called for a full jar of nutella®. I managed to also use the last of my salted butter, and added in some margarine. Instead of layering the nutella® between the batter like the recipe stated, I decided to incorporate it with half the batter and perform a marble effect, since Crustabakes had warned about the sinking nutella®. Thanks dear! (Note that she also used homemade nutella® which may have been denser)

Honestly, I wasn’t sure how successful the cake would turn out because I altered so much of it in order to use up some of my ingredients! As we all know, baking is a science, and one should not alter the recipe too much! (especially when one is trying the recipe for the first time) Unlike cooking, where you can taste as you go, baking relies on tested recipes. However, it seemed impossible for me to leave any recipe unmodified. Why oh why? I don’t know…

As soon as I stuck my pound cake in the oven, I distracted myself by cleaning out the house, and consciously prepared myself for the worst to come. Oh gosh! What have I done? I was laying a track for a disaster bound to happen! However, in the midst of my paranoia, the smell of baked nutella® started to fill my kitchen, and I knew then that the cake had to at least taste good! The top was however starting to brown after 50 minutes and so I hastily ripped off a piece of aluminium foil to cover over it.


After 75 patient minutes, I brought the cake out and overturned it. Voila! It was perfect! I was so glad that the cake worked out in the end. It was soft, buttery, delicious, crumbly and nutella®-y! (new word) My friends and I absolutely enjoyed it! For the 2 days that my 2 friends and I took to clean my house, this cake became our companion. We ate it during our breaks, we ate it as a snack and we ate it when we were stressed out. Yes, S-T-R-E-S-S-E-D is D-E-S-S-E-R-T-S spelled backwards after all!

Lemme tell ya, moving is no easy task, especially when you’ve been there for 5 years! It’s amazing how much junk we all collect 😦 In a sense, moving is good because it forces you to clear out garbage and sell things that you no longer need.

Without further ado, let me present to you my modification of this wonderful cake! It’s a much “skinnier” version of the original, without compromising the delicious flavour of a pound cake!

nutella® Marble Pound Cake

adapted from Cake Keeper Cakes by Lauren Chattman.
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup salted butter, softened (alternatively you can use 1 cup butter instead and omit the margarine)
  • 1/4 cup margarine
  • 1 cups sugar (I reduced the sugar from 1 1/4 cup. Trust me, you won’t be missing much. It’s already sweet enough!)
  • 1/2 cup nutella® (I don’t know about you, but 1 full cup sounds delicious no doubt, but it’s just a little to crazy to me!)
  • 1/3 cup whipping cream

  1. Preheat the oven to 325°. You may either use a 9×5 loaf pan an lightly grease it or a non-stick Angel Food Cake pan like mine! I didn’t grease mine but it came out very easily.
  2. Combine the flour and baking powder in a medium bowl. Set aside.
  3. Beat the eggs until pale and fluffy, then combine with vanilla. Set aside.
  4. Cream the butter, margarine and sugar on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
  5. With the mixer at medium-low speed, gradually pour the egg mixture in a slow stream.
  6. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time. Mix for an additional 30 seconds.
  7. Pour the batter into a separate bowl. Mix the whipping cream and nutella® on high speed until blended together.
  8. Now combine half of the batter with the nutella® mixture and beat on medium-high speed, mixing well. Place the batter into the prepared pan by alternating spoons of “white batter” and “nutella® batter”. Then, with the end of a wooden spoon, gently draw swirls through the batter to marbleize it. Don’t over mix or you won’t get the marble affect. I think I actually overmixed mine a little, which is why you don’t see too much “white” in it.
  9. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Invert the cake onto a wire rack and let cool completely, about 2 hours. Serve!


For more nutella goodness, please see also

Nutella Croissants

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