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Sour Cream Hazelnut Bundt Cake

There’s a delicious Nutella surprise inside this Sour Cream Hazelnut Bundt Cake!

sliced Sour Cream Hazelnut Bundt Cake on a wooden cutting board

This Sour Cream Hazelnut Bundt Cake is an oldie but a goodie from the archives of one of my favorite magazines, Cooking Light. It’s a soft, moist cake with a delicious ribbon of Nutella running through it to make it extra special.

The cake itself is a simple one that’s made with fairly basic baking ingredients. Add to that some toasted hazelnuts and a little chocolate-hazelnut spread, and you’ve got one fantastic cake.

slice of Sour Cream Hazelnut Bundt Cake on a beige plate

There’s just enough chocolate-hazelnut deliciousness in this cake to give it a wonderful burst of flavor. And how pretty is that chocolate ribbon running it? It’s such a simple cake to make, but it’s so delicious and pretty, too.

I’m a big fan of all things Nutella, so it stands to reason that I’m also a big fan of this Sour Cream Hazelnut Bundt Cake. It’s the kind of cake that you can eat any time of day, from breakfast to a midnight snack. Who doesn’t want a cake they can eat any time of day?

overhead view of ingredients for Sour Cream Hazelnut Bundt Cake

Tips for Success

  • Measure accurately. Use a scale to measure by weight if possible. Otherwise, use the spoon and sweep method to avoid over-measuring.
  • Use a light-colored metal pan. Dark pans tend to cook the outside edges faster, leaving the center under-baked.
  • Thoroughly grease the pan. I recommend a cooking spray with flour, like Baker’s Joy or Pam for Baking. If you don’t usually get things mixed quickly, you may want to wait to spray the pan until you’re ready to add the batter to the pan. That will prevent the spray from settling at the bottom of the pan.
  • Use fat-free sour cream. This is one of the few times I will recommend not using full-fat sour cream in baking, but this recipe is designed to use the fat-free version. You can substitute low-fat or full-fat sour cream, but the results will vary.
  • For more tips, see Bundt Cake Baking Tips.
overhead view of Sour Cream Hazelnut Bundt Cake on a wooden cutting board

I’ve long loved this Sour Cream Hazelnut Bundt Cake. The versatility of it makes it an easy choice for so many occasions. Plus, it has such lovely texture and flavor to make it a real pleasure to eat. If you’re looking for a simple, delicious cake that won’t break your calorie budget, then I hope you’ll give this one a try!

Find more Bundt cake recipes in the Recipe Index.

More Nutella Recipes

Sour Cream Hazelnut Bundt Cake

Yield 12-16 servings
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

That ribbon of Nutella running through this Sour Cream Hazelnut Bundt Cake makes it irresistible!

sliced Sour Cream Hazelnut Bundt Cake on a wooden cutting board


  • 1 tablespoon dry breadcrumbs
  • 2 & 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 & 1/2 cups (300g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 16 ounces (454g) fat-free sour cream
  • 1/4 cup (44g) chopped hazelnuts, toasted
  • 2 tablespoons chocolate-hazelnut spread (like Nutella)
  • confectioners' sugar, for garnish


  1. Preheat oven to 350°F. Spray a 12-cup Bundt pan with cooking spray. Dust with breadcrumbs.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the sugar and butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and sour cream.
  4. Gradually add the flour mixture, mixing just until combined.
  5. Transfer half of the batter into the prepared pan, and spread evenly. Sprinkle evenly with the hazelnuts.
  6. Drop the chocolate-hazelnut spread by small spoonfuls on top of the nuts.
  7. Spoon the remaining cake batter over the chocolate-hazelnut spread. Using a knife, swirl the batter and Nutella.
  8. Bake for 55-60 minutes, or until a pick inserted into the center comes out clean.
  9. Cool in the pan on a wire rack for 15 minutes. Then, remove the cake from the pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.


Recipe adapted from Cooking Light.

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    25 Comments on “Sour Cream Hazelnut Bundt Cake”

  1. Well, if it’s from Cooking Light, it must be good for you! It sure looks good!

  2. Great. I need more of these yummy treats that have fewer calories 🙂

  3. I actually had this recipe bookmarked a month or two ago but haven’t gotten around to making it. I hate it when you have recipes stockpiled up! But after seeing your pictures and hearing how you enjoyed it, this recipe just got bumped up in the que 🙂

  4. there’s just something about a picture of half-melted chocolate that makes me smile. of course, i’d prefer to be biting into said chocolate…

  5. Gorgeous shot! Hazelnuts and chocolate speaks of comfort to me. Your blog is very much about that. I love it!

  6. Fabulous image! I too have long given up on Cooking Light, thanks for the renewed interest. So, I wouldn’t be actually ruining my soon to be diet if I ate this morning, noon and night huh? If it works for you, it will work for me.

  7. My goodness, Jen. I can’t keep up with you – this is just fingerlicking!

  8. I visit CL BB every day and never came up with recipe. I’ll have to try it. I’m sure everyone will enjoy.

  9. Kitt, it is the best of both worlds. Delicious and light.

    RecipeGirl, don’t we all?

    amanda, I have so many recipes in my “to make” list. It’s really an unsurmountable task, but I keep trying to whittle away at it.

    grace, I agree. Chocolate is great; gooey chocolate is fantastic.

    Aran, thank you so much!

    Kim, I don’t know about the morning, noon, and night part, but I ate it once a day without the guilt.

    Thanks, Patricia!

    Helene, I hope you like the cake!

  10. This too funny! I just renewed my subscription of Cooking Light after many years of avoiding them. Mostly because I could not get the recipes to work for me. But your lovely bundt cake has renewed my faith in Cooking Light again. Yummy cake!

  11. Gigi, what a coincidence! I hope you have good luck with the recipes.

  12. That looks so good! I like the hidden surprise on the inside!

  13. Thanks, Kevin! Nutella and hazelnuts are my kind of surprise.

    Sandie, I’m still looking for a good Nutella brownie recipe. Good luck with your search!

  14. I have not renewed my subscription in years as my mother in law buys me the annuals but there are 2 cakes I make all the time from CL. On is a blueberry and cream cheese pound cake and the other is a apple cider cake, really good and moist! Spread the love darling with chocolate and hazelnuts, spread the love…I am all ears!

  15. Sour cream makes cakes exceptionally moist. My mom has a fool-proof blueberry and sour cream cake that I just love. This recipe sounds fantastic to me.

  16. Tartelette, both of those cakes sound delicious! I don’t get the annual recipes from them, although I’ve been seriously tempted. I’m sure you don’t have to worry about any shortage of chocolate and hazelnut coming from me. I can’t seem to help it!

    S, I agree about the sour cream. It just does something magical to cakes. That blueberry and sour cream cake sounds wonderful!

  17. Yum it looks so good and I can’t believe its light.

  18. Thanks, Katie! It certainly doesn’t taste “light,” either.

    • Hi Jennifer. Can one use full fat/ yoghurt in place of the low fat sour cream. low fat sour cream can’t be sourced out here 

      • Hi, Charmaine. I’ve not tried that, so I can’t say for sure how well it would work. Generally, yogurt is a good substitute for sour cream. Low-fat sour cream may have more liquid than a full-fat yogurt, so keep that in mind if your batter seems dry. You might need to add a splash of water or other liquid.

  19. LOVE Cooking Light. And your blog!

  20. Hello, again! Do you remember that I left you a comment in another post, about substituting non-fat sour cream with non-fat yogurt? I think that question was from a year ago! Well, I finally found something that is more or less like non-fat sour cream, and made this cake. WHAT A GOOD IDEA!!!! The texture and flavor are just insane, and that Nutella in the middle is just perfect. I only wish my stomach were bigger, so as not to share it with anyone else!

    • That’s great, Kendall! What did you use?

      • I used something called fresh whipped cheese. I was sceptical about it, then I opened the tub, and the texture was just like that of sour cream. The only ingredients were skim milk and cultures. I live in Spain, and you can buy sour cream here (they call it crème fraiche, like the French stuff), but I’d never been able to find the fat-free variety. I was extremely pleased with the outcome, and I can’t wait to make this cake again!

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