01 Oct Nutella Swirl Bundt Cake with Fluffy Cream Cheese Frosting

Nutella Swirl Bundt Cake with Fluffy Cream Cheese Frosting // butterlustblog.com

Do you ever see a plate of cookies and think to yourself  “Nope! Definitely not eat eating any of those.”


“Ok, well not a whole one. I’ll just break off a little piece…”

And then 10 minutes later return for just one more “tiny bite”….

And then an hour later it suddenly becomes really important that you make sure the Snickerdoodles taste equally as good…

And before you know if you’ve eaten 3 jumbo-sized cookies?

Nutella Swirl Bundt Cake with Fluffy Cream Cheese Frosting // butterlustblog.comNutella Swirl Bundt Cake with Fluffy Cream Cheese Frosting // butterlustblog.com

Story of my life.

This time, the Oatmeal Raisin came out on top.

Funny thing is, this post isn’t even about cookies. It’s just, when there is a huge plate of cookies staring you in the face it’s hard to talk about anything else. Even when it’s a Nutella Swirl Bundt Cake. If I had any more of this Nutella Swirl Bundt Cake, I’d be snacking on it too. But it’s long gone. As in adios, no more, sayonara, see ya never.

This cake was inhaled by my friends and coworkers. And for good reason. Nutella is the stuff of rainbows and unicorns and angels. Combine it with moist, dense cake and fluffy cream cheese frosting and you’ve got a guaranteed winner.

Nutella Swirl Bundt Cake with Fluffy Cream Cheese Frosting // butterlustblog.com Nutella Swirl Bundt Cake with Fluffy Cream Cheese Frosting // butterlustblog.com

AND it’s super easy to make because it uses a cake mix base. Shhh, no judgement. 

And if you’re hesitant about the cake mix, make yourself feel better by piling on homemade cream cheese frosting. The secret to the fluffy cream cheese frosting is to make sure your cream cheese is still slightly chilled. Not straight out of the refrigerator chilled, but you don’t want it to come all the way to room temperature.


Nutella Swirl Bundt Cake with Fluffy Cream Cheese Frosting


    For the cake:
  • 1 box yellow cake mix
  • 1 box instant vanilla pudding mix
  • 4 large eggs
  • 5 tbsp sour cream
  • 3/4 cup oil
  • 1/2 cup whole milk
  • 1/2 cup nutella
  • 12 oz semi-sweet chocolate chips
  • For the frosting:
  • 4 oz cream cheese, slightly chilled
  • 2 tbsp butter, softened
  • 2 cups powdered sugar


    For the cake:
  • Preheat oven to 350 degrees. Grease a bundt pan and set aside.
  • In the bowl of a stand mixer fitted with paddle attachment, blend all ingredients except chips and nutella on medium high until well blended, 3-4 minutes. Batter will be thick.
  • Fold in the chocolate chips and set aside.
  • In a medium bowl, mix Nutella with 1 cup of the batter until smooth.
  • Alternate pouring batter and Nutella mixture into the greased bundt pan in order to create a swirl effect. You can run a butter knife through the batter in a back and forth motion to create more swirl.
  • Bake at 350 for 55-60 minutes, or until toothpick comes out clean.
  • For the Frosting:
  • Combine cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment. Cream for 5-7 minutes or until light and fluffy.
  • With mixer on low, slowly add powdered sugar. Once incorporated, change speed to high and whip for an additional 2 minutes.
  • miss messy
    Posted at 14:44h, 01 October Reply

    Oh wow this looks to die for. I love the cream cheese/ nutella combination. What a great idea.
    miss messy recently posted…Caramel Apple CookiesMy Profile

  • Monica
    Posted at 09:54h, 16 November Reply

    I want to make this for Thanksgiving. Do the leftovers need to be refrigerated?

    • KWahlman
      Posted at 18:13h, 16 November Reply

      Yes, I would refrigerate the leftovers because of the cream cheese frosting. If you wanted to save yourself some fridge space (I know it’s tough to come by with all of the Thanksgiving leftovers) you could place a dollop of icing on the cake after cutting it instead of frosting it before. Or you could leave off the icing all together and just sprinkle with powdered sugar. So glad youre going to try it – I promise you’ll love it!

  • Dalia
    Posted at 00:52h, 17 November Reply

    Where do the chocolate chips come into play? They’re not mentioned in the directions but are listed in the ingredients.

    • KWahlman
      Posted at 11:42h, 17 November Reply

      Great catch Dalia! You fold in the chocolate chips right after blending the batter. I have updated the recipe. Thanks for catching my little faux pas!

  • Gemma
    Posted at 17:02h, 17 November Reply

    My bundt is baking as I type this. The smell alone is killing me! Can’t wait to try it. Thanks for the recipe. (Found it on BuzzFeed)

    • KWahlman
      Posted at 17:18h, 17 November Reply

      Ahh you have no idea how happy that makes me!! enjoy!!!

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  • melissa
    Posted at 09:45h, 10 January Reply

    soooo yummy!! i thot to myself nutella n cake ..yes! Google brot me to this sweet cake! so now i want to make another but i don’t have more instant pudding! (my baby is sleeping, it snowed, and lets just say im not going out) would it be ok to just skip the pudding or wud it be too wet?
    #not a baker

    • KWahlman
      Posted at 10:09h, 10 January Reply

      Hi Melissa – I’ve honestly never tried making it without the pudding. If anything, I believe leaving out the pudding will make it a little more dry, as the pudding adds a dense, rich texture and flavor. Scientifically, it does not have any of the ingredients needed to make a cake – so my guess is that it would still work with out it. There is only one way to know! 🙂

      • melissa
        Posted at 10:28h, 10 January Reply

        thanks!!! i will do a try:)

  • Erica
    Posted at 11:12h, 12 January Reply

    As a Nutella enthusiast as soon as I found this on buzzfeed I knew I had to make it … Mine is currently in the oven and heading to a golden globes viewing party tonight … Thank you for my new go to Nutella recipe !

    • KWahlman
      Posted at 15:27h, 12 January Reply

      Wonderful! I hope you and your guests enjoy!

  • Lebrado Madrazo
    Posted at 12:14h, 19 January Reply

    I made this cake for Xmas and it was a hit!!! It was so wasy to make. When I took it out of the oven, I felt like a baker in a five star restaurant. Easy directions and low budget to make.

    • KWahlman
      Posted at 19:57h, 19 January Reply

      So glad you liked it, Lebrado! Thanks for trying it out!

  • Brianda Campero
    Posted at 12:30h, 23 January Reply

    I live in México and i can’t find the instant vanilla pudding mix!! HELP can i replace it with something else?

    • KWahlman
      Posted at 12:49h, 23 January Reply

      Hi Brianda,

      I’ve never tried making it without the pudding mix. If anything, I believe leaving out the pudding will make it a little more dry, as the pudding adds a dense, rich texture and flavor. Scientifically, it does not have any of the ingredients needed to make a cake – so my guess is that it would still work with out it. There is only one way to know! 🙂

  • Mitali Gurnani
    Posted at 12:58h, 10 February Reply

    Do you need to completely cool the cake before frosting it? Also, should i refrigerate before serving?

    I have very little experience baking, but I’m very excited to try this!!!

    • KWahlman
      Posted at 14:32h, 10 February Reply

      Hi Matali! Yes, you should cool completely before frosting, otherwise the frosting will melt down the sides and fall off. If you are going to make the cake a few days before serving, then yes I would cover and refrigerate to keep it fresh. Also, the cream cheese icing shouldn’t sit at room temperature for a long period of time. On the day you serve I would let it come to room temp before serving – unless you like cold cake and then by all means serve it chilled! Thanks!

  • Lilli @ Sugar and Cinnamon
    Posted at 21:41h, 05 April Reply

    How have I lived this long and never swirled nutella through a cake like this before. HOW!
    Lilli @ Sugar and Cinnamon recently posted…Chocolate and Coconut Tarts (using Coyo!)My Profile

  • Alex
    Posted at 16:09h, 28 April Reply

    Question: what size box of pudding mix? They usually come in 1 oz or 3 oz. Thanks!

    • KWahlman
      Posted at 15:55h, 29 April Reply

      Hi Alex! I use the 1 oz box. Thanks for stopping by!

      • Marcela
        Posted at 20:08h, 06 September Reply

        Ah! All I could find was the 3oz box of pudding mix! It’s baking now…will it come out ok??!?

        • KWahlman
          Posted at 18:16h, 07 September Reply

          Hi Marcela! I’m sure it will still turn out perfectly!! Hope you enjoy!

  • Rose
    Posted at 14:56h, 16 May Reply


    I do not own an electric mixer unfortunately. I may or may not have a hand mixer at home. Will mixing with a wooden spoon adversely affect the finished product?

    • KWahlman
      Posted at 15:08h, 16 May Reply

      Hi Rose! I’ve never made this recipe by hand but I’m sure it’s possible. A whisk would be preferable to a wooden spoon so that you can incorporate some air into the batter. You’ll need to mix it VERY well, and using quick motions to make sure there are no lumps. Just imagine the motion a mixer makes and realize you’re going to need to do that work with your arms! The final product may end up being a little more dense than mine, since an electric mixer makes for a fluffier batter.

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  • Rachel
    Posted at 08:28h, 24 January Reply

    Can you bake it in a loaf pan?

    • KWahlman
      Posted at 08:59h, 24 January Reply

      Hi Rachel! It’s a pretty large cake, so to bake it in a loaf pan you would need to half the recipe and be careful not to overfill the loaf pan — if there if extra batter just make two loaves! You’ll also need to reduce the baking time, so just make sure to watch it closely in the oven. Best of luck!

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  • Maria
    Posted at 22:30h, 26 December Reply

    Will this work for cupcakes?

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