Ingredients for Cream Cheese And Nutella Filled Pound Cake
- Butter Pound Cake
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (100g) powdered sugar
- Toffee Pieces
- 1/2 cup (115g) Nutella
How to Make Cream Cheese And Nutella Filled Pound Cake
- Preheat oven to 350°F (175°C).
- Bake a pound cake (store-bought or homemade) according to package directions or your favorite recipe. Let cool completely.
- Once cooled, carefully slice the pound cake horizontally in half using a serrated knife.
- In a mixing bowl, beat 8 ounces (225g) of softened cream cheese with 1/2 cup (100g) of powdered sugar until light and fluffy using an electric mixer.
- Spread the cream cheese mixture evenly over the bottom half of the pound cake.
- Sprinkle 1/4 cup of toffee bits over the cream cheese layer and gently press them in.
- Spread 1/2 cup (115g) of Nutella evenly over the top half of the pound cake.
- Carefully place the Nutella-covered half on top of the cream cheese layer to create a layered cake.
- Wrap the cake tightly in aluminum foil and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to blend and the cake to firm up.
- Once chilled, slice the cake into 6 wide slices, then cut each slice in half to serve.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
53g
Fat
35g
Carbs
9g
