Chocolate and hazelnut!
½ cup butter, softened
1¼ cups sugar
¼ cup oil
2 tsp vanilla
3 cups flour
1 tsp baking soda
½ tsp salt
1¼ cups milk
1½ cups chopped hazelnuts
1 cup Nutella, divided
Preheat oven to 350°. Cream butter and sugar. Add oil, eggs, and vanilla; mix well. Stir together flour, baking soda, and salt. Add flour mixture and milk alternately to creamed mixture. Stir in chopped hazelnuts. Spoon half batter into sprayed and floured bundt pan. Spoon ½ cup Nutella over the batter in pan. Carefully spoon remaining batter over Nutella layer. Bake 45-50 minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes, turn out onto wire rack to cool completely. Warm remaining ½ cup Nutella in microwave slowly on low power to make a little more spreadable, spread/drizzle over top of cake.
One Year Ago: Piña Colada Sweet Rolls
Two Years Ago: Cranberry Walnut Upside-down Cake
4 thoughts on “Nutella Hazelnut Bundt Cake”
Reblogged this on anetrabyle and commented:
This looks truly scrumptious! I will definitely add this recipe to my cook book. 🙂
Thank you Charlotte, best wishes to you!