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

Yield: 12-16 servings

Sour Cream Hazelnut Bundt Cake

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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