Whether you’ve got a bake sale or a dinner party coming up, this swirl cake recipe is sure to impress. It’s got a gorgeous marble pattern that will have everyone reminiscing on marble pound cake, but this stunning beauty utilizes the zebra cake method for more intricate, thinner stripes—it’s a visual trip! And it’s not just cocoa. There’s chocolate-hazelnut spread in the mix for extra decadence. Once the cake sets in the oven, a crunchy streusel made with hazelnuts adorns the top, resulting in an irresistible crunchy contrast to the tender cake. It’s an easy cake to pull off that’s easy to love.
Ingredients
Streusel
2 Tbsp. all-purpose flour
2 Tbsp. light brown sugar
1 pinch kosher salt
2 Tbsp. cold unsalted butter, cubed
1/2 cup toasted chopped hazelnuts
Cake
cooking spray
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tsp pure vanilla extract
2/3 cup whole milk
1/3 cup hazelnut-chocolate spread (such as Nutella)
2 Tbsp. unsweetened cocoa powder
Directions
Make the streusel: Whisk flour, sugar, and salt in a bowl. Using your hands or a fork, work butter into mixture until texture is crumbly. Stir in hazelnuts.
Combine flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.
With mixer on low, add half of flour mixture to butter mixture, then half of milk, beating until just combined. Repeat with remaining flour mixture and milk.
Transfer half of batter to empty flour mixture bowl. Add hazelnut-chocolate spread, cocoa powder, and 1 tablespoon warm water. Stir until combined.
Place 1/4-cup scoops of batter into prepared pan, alternating between chocolate and vanilla. Use a knife to spread each scoop of batter to edges of pan. Gently run knife through batter lengthwise a few times to swirl.
Bake until puffed and top is set, about 40 minutes. Sprinkle with streusel. Continue baking until a toothpick inserted in center comes out clean, 20 to 25 minutes. (Cover with aluminum foil during final 10 minutes to prevent excess browning.) Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely before slicing, about 1 hour.
Transfer half of batter to empty flour mixture bowl. Add hazelnut-chocolate spread, cocoa powder, and 1 tablespoon warm water. Stir until combined.
Place 1/4-cup scoops of batter into prepared pan, alternating between chocolate and vanilla. Use a knife to spread each scoop of batter to edges of pan. Gently run knife through batter lengthwise a few times to swirl.
Bake until puffed and top is set, about 40 minutes. Sprinkle with streusel. Continue baking until a toothpick inserted in center comes out clean, 20 to 25 minutes. (Cover with aluminum foil during final 10 minutes to prevent excess browning.) Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely before slicing, about 1 hour.
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