Go Back
+ servings

Nutella Swirl Bundt Cake

My Nutella Swirl Bundt Cake is a soft and tender cake. It has Nutella, cocoa butter and a touch of espresso shaped into a beautiful Bundt cake. Perfect for a weekend brunch or when you crave a little cake with your coffee.
Prep Time10 mins
Cook Time48 mins
Course: Breakfast, Dessert
Cuisine: American, Italian
Keyword: Bundt Cake, Nutella
Servings: 10 servings
Author: Lora


  • 1 ¾ cups sugar
  • cup canola oil
  • 6 tablespoons butter softened
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup whole-wheat pastry flour if you don’t have whole-wheat pastry, use all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sour cream
  • ¼ cup buttermilk
  • 2 Tablespoons Nutella
  • 2 Tablespoons unsweetened cocoa
  • 1 Tablespoon espresso or regular coffee


  • Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
  • Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in 1/2 teaspoon vanilla.
  • In a large bowl, combine flours, powder, soda, and salt. In a small bowl, combine sour cream and 1/4 cup buttermilk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture. Stop mixture to scrape down the sides of the bowl with a spatula to incorporate all the ingredients.
  • In a small bowl, stir together the Nutella, cocoa powder and the espresso. Remove 2 cups vanilla batter; add to chocolate mixture, and stir.
  • Spoon in the batters alternately to the bundt pan. With a butter knife, gently swirl the batters together. Not too many swirls or you will ruin the pretty design.
  • Bake for 50-55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Remove from pan; cool on wire rack.
  • Dust with powdered sugar. ENJOY!