Nutella® Cream Cheese Pound Cake

by Sheryl

A dense and creamy Cream Cheese Pound Cake with beautiful Nutella swirls. It is great with coffee for an afternoon snack. This quick and easy sweet fix melts everybody’s heart. A baker’s choice that deserves a 5 star! Simple and delicious!


1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 cup white sugar
1/2 cup cream cheese, at room temperature
1/2 cup full-fat plain yogurt, at room temperature
3 eggs, at room temperature
1/2 teaspoon vanilla bean paste
3/4 cup chocolate-hazelnut spread (such as Nutella(R))

How to make Nutella® Cream Cheese Pound Cake

Step 1: Prepare the oven. Preheat it to 325 degrees F or 165 degrees C. And grease a 9 x 5-inch loaf pan.

Step 2: In a bowl, whisk the flour and baking powder.

Step 3: With an electric mixer, cream the sugar and cream cheese until fluffy. Mix in the yogurt. Add in the eggs one at a time and make sure to beat well every addition. And add in the vanilla bean paste.

Step 4: While beating on low speed, gradually add the flour mixture. Make sure to not overmix the batter.

Step 5: In a 350 watts microwave, warm the chocolate-hazelnut spread for about a minute until warm. Stir the melted chocolate-hazelnut spread to check the consistency. Microwave for extra 30 seconds if needed.

Step 6: Pour half of the batter into the greased pan. Then, pour over 2/3 of the melted chocolate-hazelnut spread in swirls. Top with the rest of the batter followed by the remaining spread on top.

Step 7: Using a bamboo skewer, run through the batter in a circular motion to make more swirls. Make sure to not stir but only create a marbled design.

Step 8: Place inside the preheated oven and bale for about 50 minutes or until the toothpick inserted in the middle comes out clean.

Step 9: Once done, remove from the oven and allow the cake to cool in the pan.

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