Anita’s 10th Anniversary Blog with Swirl Nutella Bundt Cake

I wanted to treat myself for my 10th Anniversary Blog by making this delicious Swirl Nutella Bundt Cake because it reminds me so much of my childhood when my Mom used to bring us Nutella Hazelnut Spread and I would devour the complete jar 🙂 Baking this cake was more than a treat for myself; it was a way to honor those sweets memories and the journey that brought me here. I’m so happy to share the recipe with you, so you can enjoy it too!

Ingredients

2 1/2 cups All-purpose flour, sifted

4 large eggs, room temperature

1 1/2 cups of brown sugar

1 cup unsalted butter, softened

1 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 cup Nutella Spread, room temperature

1 teaspoon cinnamon, ground

3/4 cup whole milk

1 package of vanilla pudding powder

1 1/2 teaspoon vanilla extract

Preparation

1. Preheat oven to 325 grades Farenheit. Spray your Bundt cake pan with nonstick spray. Set aside.
2. Use a large bowl, whisk together butter and brown sugar until light and fluffy. Add eggs and vanilla, and beat till combined.
3. Add in flour, baking soda, baking powder, vanilla pudding powder, ground cinnamon and milk.
4. Continue to whisk to well combined. Scoop the Nutella Spread and swirl over the batter using a knife. Transfer to your Bundt cake prepared pan. Gently bang the pan on the counter to release air bubbles. Bake for about 55-60 minutes until a toothpick inserted into the cake wedges comes out clean.
5. While in the oven prepare Nutella Swirl Cream: Combine 1/4 cup of heavy cream with 1 cup of powder sugar and 1/2 cup of Nutella spread. Whisk till well combined. Place cream into a piping bag. Refrigerate for about 10 minutes.
6. Remove cake from oven. Let it cool in pan for about 15-20 minutes. Place cake into a platter and pipe cream swirls all around the cake into the wedges.. This cake stay very soft and fluffy at room temperature for about 3-4 days or can also be store into the refrigerator.

Note: The Chocolate tree I made for the center of this cake was made by just melting chocolate over simmering water and then I used a spoon deepen into the melted chocolate and tried roughly to spread it making this tree with branches over a parchment paper and let it set till harden. Then, place it into the refrigerator for about 15 minutes to accelerate the process to harden faster..

This Chocolate Tree represents how it all began: In my mother’s kitchen, where her LOVE for cooking first planted the seed in me. That seed has grown into recipes, new techniques, stories, photographs and connections that I could never imagined.

                                                  Thank you for being part of all these 10 years of growth, and to many more cooking together!