The Nutella Pound Cake recipe with Kefir has many versions worldwide. It’s one of the most popular recipes in cooking history, in my opinion. Every family has their version: more sugar and less sugar, more eggs and fewer eggs, more Nutella or less, milk or yogurt or butter, you name it.
That’s why I thought of writing mine. If you search the blog, you’ll find various chocolate or cocoa cakes or other ingredients, but I had never written the Nutella Cake version because I thought it was a simple recipe. Then a couple of months ago, I made this cake for my colleagues, and they all asked for the recipe because it was fluffier than theirs, so here I am. Months later, I remembered to write it; sorry!
To help you in the kitchen, I also leave this interesting article where I noted the 5 mistakes not to make when preparing a dessert; I hope it helps you!
The Nutella Pound Cake is part of the Cakes and Pound Cakes Recipe Collection on the blog Le Ricette di Bea. To read and save every dessert, you can click here.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 187.35 (Kcal)
- Carbohydrates 34.67 (g) of which sugars 15.40 (g)
- Proteins 4.44 (g)
- Fat 4.15 (g) of which saturated 3.33 (g)of which unsaturated 0.55 (g)
- Fibers 0.98 (g)
- Sodium 62.12 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Nutella Pound Cake:
- 1 2/3 cups all-purpose flour
- 3 tbsps Nutella®
- 1/3 cup potato starch
- 1 packet baking powder
- 2 eggs
- 1/3 cup sugar
- 1 container plain yogurt (or strained Kefir as in my case)
- to taste powdered sugar
- 1 pinch salt
Tools
- 1 Cake Pan
- 1 Electric Whisk
- 1 Bowl
- 1 Spatula
- 1 Spoon
- 1 Oven
- 1 Scale
Preparation of the Nutella Pound Cake:
The first thing to do is turn on the oven in static mode at 350°F since the preparation is very quick, and the oven needs a few minutes to reach the perfect temperature.
Now let’s take the bowl and pour the two eggs into it, working them with the sugar for a few minutes. Now add the strained Kefir or a container of plain yogurt, your choice of low-fat or whole, and work for a bit more with the electric whisk. It’s now time for the three tablespoons of Nutella!
Gradually add the two flours, and lastly, the packet of baking powder, working our mixture without leaving lumps.
Wet the bottom of the 8.5 inches mold and lightly flour it, then pour the mixture, just leveling the surface and cleaning well with the help of a spatula.
Bake for about 30 – 35 minutes, and before turning off the oven, do the usual toothpick test to check its cooking.
Allow the pound cake to cool, and before serving, sprinkle with powdered sugar.
Enjoy your meal!!!
Storage:
The Nutella Cake can be stored in a cake container for up to about 4 days from its preparation.
Other recipes:
If you have the 8.5 inches cake mold and want to try other recipes, you can do so by clicking here
Do you like Kefir? Do you buy it or make it at home? Try other recipes I made using Kefir!
