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

CREAM-CHEESE POUND CAKES



Cream-Cheese Pound Cakes image

For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Yield Makes 2

Number Of Ingredients 8

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
  • Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
  • Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
  • Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

Nutrition Facts : Calories 308 g, Fat 16 g, Protein 4 g

CREAM CHEESE POUND CAKE III



Cream Cheese Pound Cake III image

This is a heavy, dense, extremely good pound cake.

Provided by Nanci

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 ½ cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
  • In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
  • Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
  • Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g

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