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Joan’s on Third Nutella Pound Cake

You know what's cruel?  Pound cake.  Well specifically pound cake in Los Angeles.  We know we know.  You're confused already.  Let us explain.

Whenever we go to L.A. we try really hard to sunny ourselves up.  We're East Coast girls.  We wear black every day.  And at night we wear sparkles.  But they're black sparkles. 

We mesh well with the East Coast.  We understand the East Coast.  The East Coast is our comfort zone.

So when we head out west we try to leave the black behind and bring out the color.  We wear high heels and dresses.  And they’re not black dresses!  We wear the sparkles, but they’re pink sparkles. 

And we gussy ourselves up every single day.  For lunches, for dinners, we gussy.  Gussy gussy gussy. 

Goodness it’s exhausting.

And then we go to Joan’s on Third.  For an iced tea and an apple, because we’re the colorful, shiny, happy L.A. versions of the Blue-Eyed Bakers, and that’s what we eat for a snack.

Stop laughing.  This is where it all falls apart.

We go to Joan’s for our iced tea and apple, and it just so happens to be World Nutella Day.  And of course, of course, they’re celebrating.  Because WHO doesn’t celebrate a holiday devoted to Nutella?!  (Sidebar, who invented World Nutella Day?  Because we want to be their best friend forever).

Well guess what they’ve made for the special occasion.  Yup.  Nutella Pound Cake.

And we see those colorful, apple-eating Blue-Eyed’s fade away, replaced by the East Coast versions who want to eat as much of this glorious, Nutella-ribboned pound cake as humanly possible while wearing their stretchy black “workout” pants (also, who are we kidding, those are eating pants).

So you see, pound cake in L.A. is just cruel.  Thank goodness we can make it back here in our East Coast comfort zone.  While wearing the pants of course.

Nutella Swirl Pound Cake
Makes 1 loaf
Inspired by Joan’s on Third

Print Recipe

1 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
One 13-ounce jar Nutella

Preheat oven to 325 F.  Lightly grease and flour a 9 x 5 inch loaf pan and set aside.

Mix flour, baking powder and salt together in a bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy.  Scrape down the bowl, lower speed to medium and add in the eggs and vanilla until fully incorporated.  In 3 batches, add in the flour mixture, mixing at low speed after each addition until just blended.

Spread 1/3 of the batter in the pan, then spread 1/3 of the Nutella on top.  Repeat with another third of the batter and another 1/3 of the Nutella.  Top with the remaining batter and Nutella and lightly swirl the Nutella and batter together with a knife.

Bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes.  Allow the cake cool in the pan for 15 minutes.  Remove cake from pan and allow to cool completely on a wire rack for about 2 hours.  Store well wrapped at room temperature.  And for a real treat, pop a slice into the microwave for 15 seconds and top with vanilla ice cream.  Consider yourself warned.

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Reader Comments (22)

LOL I am so much more comfortable with the black stretchy pants world of NY:-) Great looking pound cake!

World Nutella Day!? How did I not know about this! What a great day. I totally laughed out loud when you said, "at night we wear sparkles, but black..." You're awesome. :)

May 16, 2011 | Unregistered CommenterChristina

Ooooh goodness yes I will be making this. I'm totally on a nutella kick right now. And I am with you guys; I prefer my East coast stretchy pants please and thank you. ;-)

May 16, 2011 | Unregistered CommenterTracy

I am currently wearing my fat pants whilst eating Nutella in your motherland, England! If only I had baking materials with me because those photos make me cry it looks so good.

May 17, 2011 | Unregistered CommenterHannah

Pound cake is seriously my favorite food ever... and add nutella? Amazing. But yeah, not exactly bikini-friendly food! So good though... maybe if you put some banana slices on top it will lessen the guilt?

May 17, 2011 | Unregistered CommenterKatie@Cozydelicious

Wow, this cake uses a whole jar of Nutella?!?! It must be good then :)!

I just put this in the oven, we'll see how it goes :)
This is my 1st recipe I'm trying from this site !

May 23, 2011 | Unregistered CommenterMary

We hope you love it as much as we do Mary!! It's seriously delicious...!

May 23, 2011 | Registered CommenterBlue Eyed Bakers

Well, right now it's all over the bottom of my seriously overflowed the pan...I LOVE baking in the high altitude of Colorado, it's always a crap shoot! :)

May 23, 2011 | Unregistered CommenterMary

Well, I cut the cake this morning, and all the nutella sank to the bottom of the cake, leaving it a greasy mess. So disappointed :(

May 24, 2011 | Unregistered CommenterMary

Hi Mary - We're sorry the pound cake didn't turn out as planned!

One suggestion we have is to further divide the batter and Nutella layers to try and prevent the Nutella from sinking. Try dividing the batter and Nutella into fourths or even fifths and see if that works.

Unfortunately the Nutella is a lot heavier than the cake batter so it needs a lot of help to stay swirled!

May 24, 2011 | Registered CommenterBlue Eyed Bakers

It was still delish, I sliced up what i could and brought it to work. There was only a chunk it the center that I had to toss. I'll be trying it again with high altitude directions, and maybe less nutella. I'll let you know how it turns out. By the way, my co workers still ate it all up :)

May 27, 2011 | Unregistered CommenterMary

This recipe is totaly wrong...too many eggs, too much sugar, too much butter...and all the nutella sank! I had to throw away everything, what a waste of food- how come?

July 28, 2011 | Unregistered Commenterx

We're sorry the pound cake didn't turn x...! We've made this recipe a bunch of times so we're sure the measurements are right...ah the joy of baking right?!

Our only suggestion is to further divide the batter and Nutella layers to try and prevent the Nutella from sinking. Try dividing the batter and Nutella into fourths or even fifths and see if that works. Unfortunately the Nutella is a lot heavier than the cake batter so it needs a lot of help to stay swirled!

You can also try making smaller loaves using mini loaf pans. But again, we do always use a regular loaf pan and follow this recipe precisely as written and get great results.


July 28, 2011 | Registered CommenterBlue Eyed Bakers

Okay, so the Nutella sunk and it was a little mushy in the middle, but it is fabulous!
I made it for tomorrow morning and it is almost GONE. Oh well, will just have to make
another one!

April 27, 2012 | Unregistered CommenterRena

My nutella also sunk to bottom. I wondered about "thinning" the nutella with a small amount of cake batter before the layering. What do you think?

May 8, 2012 | Unregistered CommenterSharon

I have made this recipe twice and the nuttella sunk both times. I was more careful the 2nd time to divide the nutella into smaller thinner ribbons by piping it into the pan. I ended up with a large amount of batter on the floor of the oven. My family is enjoying my practice cakes! They taste great, but look nothing like the one shown.

May 9, 2012 | Unregistered CommenterAnn

Well, I'm sorry to say, mine sank as well. I was wondering if maybe I didn't stir up the Nutella well enough? I do remember trying to stir it as much as possible but I know it wasn't mixed as much as I would have liked (I have 2 boys - one toddler and one newborn - so my time was limited).
I am going to try it again though. My friend actually made this for a group and she used a bundt pan and it came out I know I just need to tweak it a bit. I might just try less (stirred well) Nutella. :)

July 19, 2012 | Unregistered CommenterLupe

I had the same problem as the rest of the people... The whole of Nutella sunk to the bottom of the cake, and half of it was thrown away! :( I don't think I'll be trying it again... such a waste of ingredients! :(

July 31, 2012 | Unregistered CommenterAnastasia

I was wondering if I could Freeze it? Will it still be good if I do?


December 16, 2012 | Unregistered CommenterEdyta

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