📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a 9-inch round cake pan. This step is crutial to prevent sticking.
2. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 ¾ cups of granulated sugar until light and fluffy. This will take about 3-5 minutes using an electric mixer.
3. Beat in 3 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next.
4. In a separate bowl, whisk together 3 cups of all-purpose flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
6. Divide the batter in half. In one half, gently fold in ½ cup of Nutella until well combined. This is your Nutella batter.
7. Spoon alternating dollops of the plain batter and the Nutella batter into the prepared pan. I like to start with a layer of plain batter, then add dollops of Nutella batter on top.
8. Use a knife or skewer to swirl the batters together, creating a marbleized effect. Be careful not to over-swirl, or the colors will blend too much.
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes to avoid overbaking.
10. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling it in the pan prevents it from breaking.
11. Once the cake is completely cool, dust with powdered sugar or drizzle with melted Nutella for extra decadence. I also sometimes add a sprinkle of chopped hazelnuts.