The Nommiest Dessert: Joan's on Third's Nutella Poundcake

Nutella Poundcake by Joan's on Third

Nutella Poundcake by Joan's on Third

For World Nutella Day last week, Joan’s on Third made the yummiest poundcake I ever heard of: Nutella poundcake. Why didn’t anyone tell me that such a thing of beauty existed? Luckily I found out from Nastassia of Let Me Eat Cake, who happens to work at Joan’s and who was good enough to save me a loaf! Huzzah! I braved a torrential rainstorm and cross-town traffic during rush hour to pick it up. And twas sooo worth it.

Once I got it home I dug into it, nearly eating the whole thing in one sitting. Fortunately (or
unfortunately) I was able to remember to save some for my bf since I had been going on and on about it and he was good enough to drive me through a torrential rainstorm in rush-hour traffic to get it. Would have been rude if I didn’t at least save him…a sliver.

Hitting the Nutella motherload.

Hitting the Nutella motherload.

Anyway, the cake was so moist and OMG the ribbons of Nutella that ran through the cake were like crack, making it difficult to stop eating. Just when I was about to store the cake away, I’d bite into a motherload of that chocolate-hazelnut goodness and continued to nom away. I call this the Ben & Jerry’s effect. And the top of the loaf was a little denser than the rest of the cake, so I could break if off to enjoy like you would the edge of pie crusts.

I have no doubt that I could polish off a whole loaf all by myself.

In any case, you’ll be happy to know that this isn’t a once-a-year thing. Joan’s on Third will be making more Nutella poundcake for this Saturday but they’ll be sold as slices at $1.95 a slice.

However, if you’d like to make one for yourself, unfortunately and understandably, Joan is keeping that recipe to herself but Nastassia has some behind-the-scene coverage of the making of the cake. And I found this Food & Wine recipe for a Nutella Swirl Poundcake that you can take a stab at.

Nutella Swirl Poundcake by Lauren Chattman
from Food & Wine

  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 1 1/4 cups sugar
  • One 13-ounce jar Nutella


  1. Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
  2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
  3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
  4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

Don’t know where to find a jar of Nutella? Use this handy-dandy site to locate one near you.

8 Responses to The Nommiest Dessert: Joan's on Third's Nutella Poundcake
  1. catty
    February 12, 2010 | 9:21 am

    Firstly I was in LA 2 weeks ago and was lucky enough to go to Joan’s for her apricot & hazelnut meringue cake – NOMMMM!!! – but sadly, no nutella pound cake for me.

    Secondly, everyone was tweeting “say hi to @letmeeatcake” and i was like who??? and OHHHH she WORKS there. Ok. i get it 🙂

  2. Diana
    February 12, 2010 | 9:23 am

    Arrrgh why oh why did I not stop by on my way home last Friday too?!? Curses!

    Maybe I will have to make a quick jaunt over there tomorrow morning… poundcake is a totally acceptable breakfast food, no?

  3. Nastassia
    February 12, 2010 | 9:25 am

    Great post! So so nommelicious! Are you going to bake your own at home? If you do save me a piece 😉

  4. Caroline on Crack
    February 12, 2010 | 10:01 am

    Yeah, Joan’s has tons of yummy stuff. It’s a good, and bad, thing that it’s so far away from me.

    That Nutella poundcake would be perfect for breakfast, especially with coffee. Hey, some people have doughnuts for breakfast. This would be wayyy better.

    Thanks again for saving me a loaf. If I’m feeling ambitious, and I have time, I will most def try that recipe but I won’t give anyone a taste unless I’m sure it tastes good enough, especially since it will be my first attempt. I want your Nutella cupcakes!

  5. Bianca @ South Bay Rants n Raves
    February 12, 2010 | 6:32 pm

    Ever since I introduced my husband to Nutella he has become a fiend for this stuff so thanks for providing the recipe just in time for Valentine’s Day! He’s in for a surprise!

  6. Caroline on Crack
    February 13, 2010 | 12:55 am

    Lucky man! Let me know how the recipe turns out. I might attempt it next week.

  7. Nancy
    February 15, 2010 | 12:20 pm

    I attempted this a second time yesterday. First time, too much Nutella. Second time, too little Nutella. Here are my tips for that F&W recipe:

    – Do not spread the Nutella into the batter. It needs to stay in big gloopy clumps in order to achieve desired swirl effect.

    – Through the laws of nature, Nutella is heavier than the cake batter. Put the majority of your Nutella near the top of the cake, as it will literally sink toward the bottom while baking.

    – Do not overmix! The recipe says this, but I must reiterate. If you get over-happy with your swirling, you will create Nutella brownie crumble (an equally delicious product) instead of swirl pound cake.

    – Lastly, don’t be shy with the Nutella. I was afraid of the brownie crumble mess I got the first time and underused the Nutella. You can pretty much use that entire jar.

  8. Caroline on Crack
    February 15, 2010 | 12:33 pm

    Awesome tips, Nancy!

    I’m actually going to attempt this recipe today so tips came just in time.

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