Ingredients
- 1 stick unsalted butter, room temperature
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla essence
- 150 ml milk
- 1/2 cup Nutella (or more)
Preparation
Step 1
1. Preheat oven to 180 degrees. Grease a 9 x 5 inch loaf pan; set aside. Sift together the cake flour, baking powder, and salt; set aside.
2. Beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition. Mix in vanilla. Add flour mixture in batches, then add in milk.
3. Pour batters into the prepared pan, spoon in Nutella, run a wooden skewer through the batters in a swirling motion.
4. Bake for 40 minutes or until a cake tester insert comes out clean. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
NOTE:
Picture shown are in mini size.