Cream Cheese And Nutella Filled Pound Cake Recipes

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NUTELLA® CREAM CHEESE POUND CAKE



Nutella® Cream Cheese Pound Cake image

Not your traditional pound cake, but dense and creamy just like the original. This uses cream cheese and yogurt instead of butter for a bit of tang then gets swirled with Nutella® for a rich cocoa and nutty addition. It also contains less sugar.

Provided by Buckwheat Queen

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

1 ¼ cups all-purpose flour
¾ teaspoon baking powder
½ cup white sugar
½ cup cream cheese, at room temperature
½ cup full fat plain yogurt, at room temperature
3 eggs, at room temperature
½ teaspoon vanilla bean paste
¾ cup chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  • Whisk together flour and baking powder in a bowl. Cream together sugar and cream cheese with an electric mixer until fluffy. Stir in yogurt. Add eggs one at a time, beating well after each addition. Add vanilla bean paste. Slowly add flour mixture, beating on low speed and taking care not to overmix batter.
  • Warm chocolate-hazelnut spread in the microwave at 360 W until warm but not bubbling, about 1 minute. Stir and check consistency. Microwave for an additional 30 seconds if necessary.
  • Pour 1/2 of the cake batter into the prepared loaf pan. Pour in 2/3 of chocolate-hazelnut spread in a swirl over the batter. Pour in remaining batter and swirl remaining spread over the top. Use a bamboo skewer to create more swirls by running the skewer through the batter in a circular motion. Take care not to stir the mixture, but simply create a marbled design.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Allow to cool before removing from the pan.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 28.8 g, Cholesterol 52.9 mg, Fat 9.4 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 3.2 g, Sodium 94.4 mg, Sugar 17.4 g

CREAM CHEESE AND NUTELLA FILLED POUND CAKE



Cream Cheese and Nutella Filled Pound Cake image

This recipe is super easy and can be made with Nutella or your favorite fudge icing. It can be prepared before dinner, or the night before serving. It requires a minimum of 2 hrs chill time.

Provided by 2Bleu

Categories     Dessert

Time 10m

Yield 1 loaf cake, 12 serving(s)

Number Of Ingredients 5

1 butter pound cake, loaf pan type (store bought or homemade)
6 ounces cream cheese, softened
1/3 cup powdered sugar
1/2 cup toffee pieces, chopped fine (optional)
3/4 cup nutella (or chocolate icing)

Steps:

  • Cut pound cake in half horizontally (or in 3 even horizontal slices and make it even more fanciful. Just half the filling for each layer). Using an electric mixer, beat cream cheese and powdered sugar together until light and fluffy.
  • Spread cream cheese on bottom piece of cake. Sprinkle with toffee bits (if using) and gently press the pieces into the cream cheese. Spread the other half of the pound cake with Nutella.
  • Place Nutella cake over top of cream cheese side (like a sandwich). Immidiately wrap cake tightly in foil, place back into loaf pan, and refrigerate 2 hrs or overnight.
  • When ready to serve, cut into 6 wide slices then cut the slices in half (making 12 pieces total).

Nutrition Facts : Calories 259.5, Fat 15.4, SaturatedFat 7, Cholesterol 70.8, Sodium 149.1, Carbohydrate 27.4, Fiber 1.1, Sugar 13.4, Protein 3.5

VANILLA CREAM CHEESE POUND CAKE



Vanilla Cream Cheese Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 2h10m

Yield 2 loaves

Number Of Ingredients 10

Baking spray with flour, such as Baker's Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
  • Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
  • Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
  • Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

EASY NUTELLA CREAM CHEESE TURNOVERS RECIPE BY TASTY



Easy Nutella Cream Cheese Turnovers Recipe by Tasty image

Here's what you need: puff pastry, flour, cream cheese, chocolate hazelnut spread, egg, water, powdered sugar, chocolate sauce

Provided by Tasty

Categories     Desserts

Yield 9 turnovers

Number Of Ingredients 8

1 puff pastry, thawed
flour, to dust
¼ cup cream cheese
⅔ cup chocolate hazelnut spread
1 egg
1 tablespoon water
powdered sugar, to taste
1 cup chocolate sauce, or melted nutella, to taste

Steps:

  • In a medium bowl, mix cream cheese and Nutella. Set aside.
  • Roll out puff pastry sheet on a lightly floured surface. Divide into 9 equal squares.
  • Scoop 1 Tbsp. of Nutella filling onto the corner of each puff pastry square. Leave enough space for the edges to be crimped shut. Fold the square to form a triangle, crimp the edges shut.
  • Set the turnovers on a lightly greased cookie pan.
  • Prepare the egg wash by beating together one egg and 1 Tbsp. water. Brush the top of each turnover with the egg wash.
  • Bake for 350˚F (175˚C ) for 25 minutes, or until golden brown. Allow to cool.
  • Garnish by dusting powdered sugar and drizzling with melted Nutella or chocolate syrup.
  • Enjoy!

Nutrition Facts : Calories 367 calories, Carbohydrate 39 grams, Fat 21 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams

CREAM CHEESE POUND CAKE



Cream Cheese Pound Cake image

Fresh fruit and a dollop of whipped cream dress up this tender pound cake-a winner with my family and friends. -Richard Hogg, Anderson, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 10

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar, sliced fresh strawberries and whipped cream, optional

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

Nutrition Facts : Calories 460 calories, Fat 24g fat (15g saturated fat), Cholesterol 140mg cholesterol, Sodium 239mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

CREAM CHEESE POUND CAKE



Cream Cheese Pound Cake image

Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.

Provided by Tony

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 8

1 ½ cups butter
1 (8 ounce) package cream cheese
2 ½ cups white sugar
6 eggs at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups cake flour (such as Swans Down®)
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
  • Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 60.3 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.1 mg, Sugar 36 g

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