Nutella Poundcake

This is a big deal guys, I have decided to share with you the recipe for my Nutella Poundcake. There are a few recipes I keep under lock and key, including my Scones and this Poundcake…until now. This cake is fairly simple and has the most delicious moist, yet dense texture. It is so incredibly buttery and it has an entire jar of Nutella running through it…it’s deadly. I don’t have much to say about this except that people don’t just enjoy this cake, they’re OBSESSED. Its the star of any brunch table and can also be enjoyed for breakfast, dessert or a snack! Be sure to tag me @gotroomformore when you make any of my creations! I LOVE to see what you guys are making!

Ingredients-

  • 1 1/2 cups all-purpose flour, plus more for dusting the pan

  • 4 large eggs, at room temperature

  • 2 1/2 Teaspoons pure vanilla extract

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 sticks unsalted butter, softened

  • 1 1/4 cups white granulated sugar

  • One 13-ounce jar Nutella

Steps-

  • Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour.

  • In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt, set aside.

  • Using a stand mixer with a paddle attachment or an electric hand beater, beat the butter with the sugar at medium speed until fluffy, about 3 minutes.

  • Gradually beat in the eggs one at a time until fully incorporated. Add in the vanilla extract.

  • Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Be sure to scrape down the sides of the bowl after each addition to ensure everything gets mixed properly. Do not over mix the batter either or it can effect the texture and flavor. After all the flour is in beat on low speed for about 30 seconds.

  • Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Use a wooden skewer or knife to gently swirl the Nutella into the batter, don’t over mix. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter.

  • Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool. I prefer this cake served at room temp. Cut the cake into slices and serve.

Dessert, Brunch, Breakfast, Holiday, Family Secrets, EntertainingDanielle SepsyNutella, Poundcake, dessrt, dessert, chocolate, cake, brunch, breakfastComment