Adri Barr Crocetti

In October 2009 Food & Wine ran a recipe that has since become legend. From Cake Keeper Cakes by Lauren Chattman, Nutella-Swirl Poundcake is a combination of buttery rich vanilla poundcake and Nutella. With a name like that you know I at least had to stop and read the recipe. Well, I do not think I ever got any farther into that issue of Food & Wine. And I am not the only one; bloggers everywhere were making it, writing about it, tweaking it and universally extolling the virtues of this cake.


Poundcake is perhaps my Desert Island Dessert, and vanilla is my favorite. But you could hardly call what I like plain old, plain wrap or anything else plain. I like my poundcake sweet and buttery with a very heavy dose of vanilla. And this poundcake has everything I require plus an entire 13 ounce jar of Nutella. Yes the whole thing – Italy and Pietro Ferrero’s gift to the world – divine Nutella. The unique thing about this poundcake is that the Nutella is incorporated in its pristine Nutella state; it is not diluted by mixing with a portion of the vanilla poundcake batter in the manner so typical of marble cakes. No. And that means this cake leaves the oven with big luscious pockets of creamy dark Nutella. I could go on and describe how the ultra-buttery vanilla poundcake is the perfect foil for the oven-baked concentrated Nutella, or how your family will vie for the edges where the Nutella has seeped through to the crust, or how the combination of Nutella and poundcake transforms into almost more confection than cake. But if I did, it would be just that much longer until you got busy in the kitchen. Thus, I shall refrain.


The recipe has since receded into the ether, but I think it is time for a revival. Put on your Nutella tee shirt, fit your KitchenAid with the paddle attachment and get busy. There is a reason why Ms. Chattman included this among her Keepers. Make this cake. You will be glad you did. And don’t forget to keep the gold seals on the Nutella jars. You can redeem the coolest Nutella stuff with them.


A couple of Baker’s Notes: I like to slice the cake and freeze the slices for future afternoon treats.  Be sure to double wrap the slices tightly in plastic wrap.  You will be glad you did.  Although the recipe calls for a baking time of “about 1 hour and 15 minutes,” be sure to start checking this cake at 1 hour and 5 minutes to avoid overbaking. I have made this cake in several different pans. I have achieved superior results with Williams-Sonoma Goldtouch Nonstick. The cake bakes up evenly and with an absolutely sublime crust. And the nonstick properties of this bakeware are phenomenal. If you do not already own any of this bakeware, I suggest you purchase some. It is well worth the investment.

With permission from Taunton Press here is the original recipe from Cake Keeper Cakes by Lauren Chattman

Nutella Swirl Poundcake

Serves 8 to 10

4 large eggs, at room temperature, lightly beaten

2 teaspoons pure vanilla extract

1 1/2 cups unbleached all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 1/4 cups sugar

1 jar (13 ounces, about 1 cup) Nutella

1.Preheat the oven to 325ºF. Grease a 9-inch by 5-inch loaf pan and dust with flour.

2. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.

3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

4. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.

5. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

6. Scrape 1/3 of the batter into the prepared pan and smooth with a spatula. Spread 1/2 of the Nutella over the batter and smooth with a cleaned spatula. Scrape another 1/3 of the batter over the Nutella and smooth. Scrape the remaining Nutella over the batter and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife blade through the batter to create marbling. Do not overmix.

7. Bake the cake until it is golden and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.

8. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

© Alexandra Grablewski

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I have no affiliation with any product, manufacturer, or site mentioned in this article.