Nutella Swirl Bundt Cake

by Kirsten on March 24, 2013 · 25 comments

in Cakes, Desserts

If you have been following my blog for a while you are probably familiar with my weakness for Nutella. I wish I could eat it any time of the day right out of the jar, in cookies or cup cakes, it wouldn’t really matter.

I found the recipe for this absolutely stunning Nutella swirl bundt cake just recently over at Tracy’s blog Sugarcrafter. It was love at first sight!

This cake consists of a simple vanilla bundt in which Nutella gets swirled into the dough before the baking.  It is very easy to prepare and in the oven in no time. My family and our visiting friends gave it big thumbs up. This is an absolute keeper recipe.


Nutella Swirl Bundt Cake
5.0 from 6 reviews
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
  • 1½ sticks (171 g) unsalted butter, at room temp.
  • 1½ cups (300 g) sugar
  • 1½ teaspoons (7.5 ml) good vanilla extract
  • 3 large eggs, (High Altitude use 4)
  • 3 cups (360 g) flour
  • 1½ teaspoons baking powder (High Altitude use 1¼)
  • 1½ teaspoons baking soda (High Altitude use 1)
  • ¾ teaspoon salt
  • 12 ounces (340 g) plain Greek yogurt, (Kirsten used 5 oz. sour cream + 7 oz. plain yogurt)
  • ¾ cup (220 g) Nutella, warmed slightly in the microwave for better spreading
  • confectioners sugar
  1. Preheat your oven to 350 F. Grease a 10 inch (12 cup) bundt pan, set aside.
  2. In a bowl mix together the flour, baking powder, baking soda and salt. Set aside.
  3. In a stand mixer with the paddle attachment cream the butter and sugar on medium speed. About 4 minutes.
  4. Add the eggs, one at a time and mix well. Don't forget to scrape the bowl. Add vanilla.
  5. Mix in the yogurt until well incorporated.
  6. Slowly add the flour mixture until well combined. Don't over mix!
  7. Pour ⅓ of the batter into the prepared bundt pan. Spread ½ of the warmed Nutella evenly over the batter. Pour half of the remaining batter over the Nutella layer and spread with the left over Nutella. Pour the rest off the batter in the pan. Swirl the batter evenly with a knife.
  8. Bake for 45-60 minutes or until a wooden skewer inserted in the cake comes out clean. Mine took 45 minutes on 350 F Convection.
  9. Let cool in the pan and dust lightly with confectioners before serving. Enjoy!
High Altitude adjustment are provided for 6500 feet.


Adapted from

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trout farm March 4, 2013 at 1:36 pm

Do you think this would work in cupcake form? My daughter wants to be a “cupcake artist” so I am making her a book of recipies – of course we try them all out and see which ones are keepers!

Kirsten March 4, 2013 at 7:08 pm

Hi, I really couldn’t tell you for sure, if this cake recipe would transfer well into a cupcake recipe. It works well with some recipes, but not with others. I haven’t tried it with this Nutella Swirl Bundt Cake. So sorry. Please let me know in case you try it. Thanks. Kirsten

cooking rookie April 12, 2012 at 3:23 am

Wow, that’s an amazing recipe! Such a perfect timing for my present Nutella obsession :-). I hope you don’t mind if I pin it onto my Nutella board 🙂

Coco March 30, 2012 at 11:38 am


Nuts about food March 14, 2012 at 4:52 am

You know I am a Nutella fan and how much I loved that Nutella/ricotta poundcake merger I made of your posts. I will have to try this, it looks so moist and buttery.

Vivian March 13, 2012 at 3:54 pm

Oh, one other question…when I make bundt cakes, I always seem to have a little remnant of the “flour dust” coming out on the finished product. I guess this could be covered up with powdered sugar but I would just rather not have it in the first place. I’ve heard that one can “dust” the greased bundt with sugar…does this work and if so, what kind of sugar? Wish my Oma had imparted such knowledge to me!

Vivian March 13, 2012 at 3:46 pm

Beautiful, stunning recipe…pretty enough for a birthday or anniversary celebration. What I would truly love is a European recipe for Nutella. There has been a fair amount of discussion lately ( eg.) about how the North American versions of products seem so much less palatable than the European ones. Manufacturers here seem to think that we demand a sweeter product usually supplied by high fructose corn syrup and also want to use hydrogenated palm oil. Yuck! Many people who have travelled and tasted “Nutella”, gianduia etc., in, to name a few, Italy, Germany, Poland and UK, eschew the North American stuff (sadly, made in Canada!). Could you explore this for us? I would really like to make this concoction myself with REAL ingredients!

Julia {the roasted root} March 13, 2012 at 10:40 am

I am simply taken aback with this post! I am huge on nutella – absolutely addicted to it…spoonfuls out of the jar and into my mouth addicted to it! So the recipe looks delicious and I also love your bundt mold – I have never seen a design quite like that, and I find it very attractive! Thanks for a great recipe and beautiful photos!

Tracy March 12, 2012 at 3:35 pm

I am so glad you enjoyed the recipe!! Yours came out gorgeous!

Susan March 11, 2012 at 10:12 am

What a yummy cake to have with a cup of tea…I’ll be right over!!

The Café Sucré Farine March 10, 2012 at 5:25 pm

Wow, this looks incredible, it’s a very similar recipe to my favorite pound cake but I’m sure the Nutella takes it to a whole new level! Your pictures are so…. pretty and enticing!

Jesica @ Pencil Kitchen March 10, 2012 at 3:58 pm

Oh my gosh! I wish i can drink nutella every day! every hour! every minute!!! oh wait, i’m having some right now. ;p This looks awesome kristen!

Carlos March 9, 2012 at 8:13 pm

OMG! can I say that? LOL your blog looks fantastic! I like the fork and the two mountains on the plate with a side of clouds. I also love this cake and any thing with Nutella!
P.S. love your photography!

Sourkraut March 9, 2012 at 9:24 am

Reminds me of the marble cake my grandmother used to make all the time. Except this is likely even better because, as we all know, Nutella makes everything better.

Kirsten March 9, 2012 at 11:22 am

Marmorkuchen has a little different consistency.

Michelle March 9, 2012 at 9:17 am

U have baking powder twice should one be baking soda and if so what is the right measuremnet

Kirsten March 9, 2012 at 9:55 am

Thanks Michelle. Fixed.

Steve @ HPD March 9, 2012 at 4:02 am

Funny … was just talking to my dad, who is about the least experimental diner out there. He had never heard of the stuff, but picked up a jar the other day when someone told him it was just chocolate peanut butter. Ate one spoonful out of the tub, plain, and promptly pitched it.

I’ve always found it a bit odd that Nutella inspires such love-or-hate responses in so many people. It’s not like it’s some crazy, off the wall combination.


Kirsten March 9, 2012 at 11:21 am

I wonder why anybody would think it has peanut butter in it? I am sure your dad had competently different expectations. It has actually hazelnuts in it.

Cooking with Michele March 8, 2012 at 1:22 pm

I can’t seem to get into Nutella (is it a European thing?) – but knowing how great your baked goods are perhaps it’s a good thing I don’t discover another treat like that to love!

Kirsten March 8, 2012 at 1:45 pm

Thanks, Michele. Yes, it is probably a European treat. I have known it since I was little. My mom always had it in the pantry. It gets used like marmalade at the breakfast table.

Chele March 8, 2012 at 1:14 pm

Did you say Nutella?? Yum ;0)

manu March 8, 2012 at 12:35 pm

Beautiful cake!

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