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Easy cream cheese pound cake with decadent nutella swirls and topped with a rich, silky nutella ganache.

Easy Nutella Pound Cake

Intoxicating Nutella cream cheese pound Cake

How can you not use the word intoxicating when you combine two masterpieces like pound cake and Nutella?

Really, a cake that’s primary ingredients are tons of butta, sugar and eggs combined with a rich, silky, indulgent chocolate hazelnut spread. That’s just pure and sinful goodness that is nothing but intoxicating.

I might not be tempted by alcohol or liquor, but this Nutella pound cake knocks me off the wagon. I can’t stop at one piece.

Easy Nutella Cake

It’s really a very simple goodness. A 7-ingredient, moist, dense cream cheese pound cake that is layered with 2 layers of Nutella (add chocolate chips if you’d like).

The Nutella pound cake is then topped with an easy ganache made of Nutella and heavy whipping cream.

It is just so easy and oh so intoxicating, so get off the wagon and give it a bake today.

Nutella Swirl Cake Key Ingredients

  • butter room temperature – room temperature butter combines so much easier with your cream cheese and sugar than cold butter.
  • cream cheese room temperature – cream cheese also combines much easier at room temperature.
  • sugar
  • eggs room temperature
  • all purpose flour sifted – sifting your flour breaks up lumps and is easier to mix in with other ingredients.
  • Nutella – softened Nutella spreads much easier. See notes below on softening Nutella.
  • heavy cream or whipping cream
Nutella Swirl Cake

Tools To Make Nutella Swirl Pound Cake

Easy Nutella Cake

How to Soften Nutella In The Microwave

Nutella is much easier to layer/spread in the batter when it is softened.

You can either scoop some in a microwave safe bowl and microwave or microwave it in the jar (since I was using the whole jar for this recipe I microwaved it in the jar).

Heat the Nutella in 15 second intervals (these short intervals will cause it not to burn). After each 15 second interval remove it from the microwave and give it a stir.

If the Nutella is still hard put it in for another 15 seconds and then give it another stir. Repeat this until it is softened.

Nutella Pound Cake With Nutella Glaze

Why Make Nutella Pound Cake?

Besides being a deliciously, intoxicating, decadent cake, this Nutella pound cake is such a simple cake to make. Seriously, it’s a simple 7 ingredient cream cheese pound cake with Nutella layers.

It’s hard to find recipes that are this straightforward and easy that deliver this much incredible flavor.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Simple Nutella Recipes

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Easy, delicious cream cheese pound cake with swirls of intoxicating Nutella throughout.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword Nutella, Nutella Swirl, Nutella Swirl Cake, Nutella Pound Cake, Nutella Swirl Pound Cake
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Servings 18 slices
Calories 590kcal
Cost $11



Ingredients For Nutella Swirl Cake

  • cups butter room temperature
  • 8 ounces cream cheese room temperature
  • 3 cups sugar
  • 6 eggs room temperature
  • tsp vanilla extract
  • 3 cups flour sifted
  • ¼ tsp salt
  • ¾ – 1½ cups mini chocolate chips optional
  • 1 13 oz jar of Nutella softened

Ingredients for Nutella Glaze

  • ½ cup Nutella
  • ¼ – ½ cup heavy cream or whipping cream


Instructions for Nutella Pound Cake

  • Sift flour and salt and set aside
  • Cream butter and cream cheese well.
  • Add sugar and mix well.
  • Add eggs alternately with flour and mix until just combined.
  • Add vanilla extract.
  • Fold in chocolate chips (optional).
  • Preheat oven to 325° and grease and flour bundt or tube pan.
  • Add ⅓ of batter to pan.
  • Soften Nutella and top batter with ½ jar of softened Nutella. Spread Nutella over batter.
  • Repeat with another 1/3 of the batter and the rest of the Nutella. Top with remaining cake batter.
  • Bake at 325° for 1 hour and 15 minutes to 1½ hours.
  • Let cake cool for 10 – 12 minutes and release.

Nutella Glaze Instructions

  • Place the cream and Nutella in a small saucepan over low heat. Stir until the two combine to form a creamy chocolate ganache.
  • Allow to cool 10 – 15 minutes and it will thicken slightly.
  • Drizzle/pour over cooled cake.


Soften Nutella in 15 second intervals in the microwave.  This makes it so much easier to spread.
The Nutella swirl might bleed to the outside of your cake.  It is not burned.  
If you like a thicker glaze use 1/4 cup of cream.  I used 1/2 cup of cream and it produced a delicious, but runny glaze.
If you use chocolate chips, I used 3/4’s of a cup and I wished I had used a cup or more. 


Calories: 590kcal

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