Nutella Cream Cheese 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

NUTELLA CREAM CHEESE POUND CAKE



Nutella cream cheese pound cake image

tastes bomb

Provided by daniela torres @danielatorres22

Categories     Cakes

Number Of Ingredients 7

1 1/4 cup(s) all purpose flour
3/4 tablespoon(s) baking powder
1/2 cup(s) white sugar
1/2 cup(s) cream cheese room temp
1/2 cup(s) full fat plain yogurt room temp
3 - eggs room temp
3/4 cup(s) chocolate hazelnut spread

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.

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2012-02-08 Preheat the oven to 325°F. Lightly grease and flour a nine-by-five-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly …
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  • In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about three minutes.
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  • Place a rack in the center of the oven and preheat the oven to 325 degrees F. Butter a 9 x 5 loaf pan, dust the insides with flour and tap out the excess. Set aside for later use.
  • In a medium sized bowl, beat the eggs and the vanilla until just combined, set aside for later use. In another medium size bowl, combine the flour, baking powder, cinnamon, and salt together. Set that aside as well.
  • With a hand or stand mixer, fitted with the paddle attachment, cream the butter and sugar together, about 3 minutes. Set the speed to low and add in the egg/vanilla mixture. Continue to mix until everything is well incorporated then add the milk. With the mixer running on low speed, slowly add the dry ingredients until just combined. The batter is quite thick and very sticky. Do not overmix the batter.
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  • 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.
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  • 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.
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