NUTELLA® CREAM CHEESE POUND CAKE
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
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
NUTELLA® CHOCOLATE CAKE
This show-stopping, rich, moist, decadent chocolate cake is not for the faint of heart. It wins almost every time I have entered it in a cooking contest. This cake recipe translates well to cupcakes, as well.
Provided by Mama Fresh
Categories Desserts Cakes Chocolate Cake Recipes
Time 5h40m
Yield 12
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
- Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
- Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
- To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
- To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
- Frost entire cake with buttercream frosting and chill for at least 1 hour.
- For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.
Nutrition Facts : Calories 854.9 calories, Carbohydrate 99.4 g, Cholesterol 103.4 mg, Fat 49.5 g, Fiber 4.5 g, Protein 8.3 g, SaturatedFat 23.6 g, Sodium 513 mg, Sugar 75.3 g
NUTELLA-SWIRL POUND CAKE
Make and share this Nutella-Swirl Pound Cake recipe from Food.com.
Provided by aronsinvest
Categories Dessert
Time 1h25m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 325°F Lightly grease and flour a 9-by-5 inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
- 2. In a large bowl, using a hand held mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
- 3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix.
- 4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into 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 completely, about 2 hours. Cut the cake into slices and serve.
NUTELLA POUND CAKE RECIPE
1 1/2 cups all-purpose flour, plus more for dusting 4 large eggs, at room temperature 2 teaspoons pure vanilla extract 3/4 teaspoon baking powder 1/4 teaspoon salt 2 sticks (8 oz / 225 g / 1 cup) unsalted butter, softened 1 1/4 cups sugar (I used 1 cup) One 13-ounce (350 g) jar Nutella
Categories Egg
Number Of Ingredients 1
Steps:
- Preheat the oven to 325°F (160°C). Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix. 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 completely, about 2 hours. Cut the cake into slices and serve.
NUTELLA-SWIRL POUND CAKE RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 8
Steps:
- Preheat the oven to 325° F. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix. 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 completely, about 2 hours. Cut the cake into slices and serve. Enjoy!
CREAM CHEESE AND NUTELLA FILLED POUND CAKE
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
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
NUTELLA SWIRL POUND CAKE
Steps:
- Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix. 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 completely, about 2 hours. Cut the cake into slices and serve. Make Ahead The pound cake can be kept in an airtight container at room temperature for up to 3 days.
More about "nutella pound cake recipes"
NUTELLA-SWIRL POUND CAKE RECIPE - LAUREN CHATTMAN
From foodandwine.com
3/5 Total Time 2 hrsServings 1
- Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
- In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
- Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
- 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 completely, about 2 hours. Cut the cake into slices and serve.
NUTELLA SWIRL POUND CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (5)Category CakeCuisine AmericanTotal Time 2 hrs
- In a medium size bowl, whisk together the eggs and vanilla extract until combined. Set aside. In another medium size bowl, combine the flour, baking powder, cinnamon, and salt together. Set that aside as well.
- In the bowl of a stand mixer, or using a handheld mixer, beat the softened butter and sugar together on medium speed until light and fluffy; about 3 minutes. With the mixer running on low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color. With the mixer running on low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.
- Spread 1/3 of the batter into prepared loaf pan. Spread 6 Tablespoons of the Nutella on top. Nutella is very thick and hard to spread, but do your best to make it one even layer. Repeat with another 1/3 of the batter and the rest of the Nutella. Top with remaining cake batter.
NUTELLA POUND CAKE RECIPE - SABRINAS ORGANIZING
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Cuisine ItalianTotal Time 1 hrCategory Dessert RecipesCalories 344 per serving
NUTELLA POUND CAKE - RASA MALAYSIA
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4.5/5 (13)Total Time 1 hr 35 minsCategory Baking RecipesCalories 404 per serving
- Preheat the oven to 325°F (160°C). Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour.
- In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.
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