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Coffee Chocolate Hazelnut Pound Cake

Yield: One 10”x 5” loaf


1 ¾ cups (245 g) Cup4Cup Multipurpose Flour
3 tablespoons (10.5 g) instant espresso powder
1 teaspoon (3.5 g) baking powder
1 teaspoon (3.5 g) kosher salt
1 cup (225 g) unsalted butter, at room temperature
1 ¼ cups (270 g) brown sugar, packed
4 large eggs, at room temperature
1 teaspoon (5 g) vanilla extract
½ cup toasted hazelnuts, coarsely chopped
1 cup chocolate hazelnut spread (such as Nutella)


  1. Preheat oven to 350°F. Spray a 10”x 5” loaf pan with cooking spray and set aside.
  2. In a bowl whisk together the Cup4Cup flour, instant espresso powder, baking powder and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. With the mixer on low speed, add room temperature eggs one at a time, mixing thoroughly after each addition. Mix in vanilla extract.
  4. Add the flour mixture to the mixer and mix on low speed until just combined. Fold in the chopped hazelnuts.
  5. Scoop half of the batter into the prepared loaf pan, spreading it into the corners. Evenly spread the chocolate hazelnut spread on top of the batter. Then, spread the remaining batter over the top. Using a knife, swirl the batter and the chocolate hazelnut spread to create a marble pattern.
  6. Bake for 45-55 minutes and until golden brown and the loaf springs back when pressed in the middle. Cool to room temperature.