- Dry ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Wet ingredients:
- 1/2 cup (1 stick) butter, softened
- 1/2 cup oil
- 2 cups sugar
- 3 eggs, room temperature
- 1 egg yolk, room temperature
- 1 cup sour cream, room temperature
- 1/3 cup milk, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups Nutella
Preheat the oven to 325°F (170°C).
Mix all the dry ingredients and set them aside.
Beat the oil, butter, and sugar until combined. Add in the eggs and whisk, then add in the yolk and vanilla. Whisk in the sour cream and milk. Add the dry ingredients to the wet and whisk until just combined. Place 1/3rd of the cake batter into an already oiled bundt pan, then top it with half the amount of Nutella. Place another 1/3rd of the batter on top, then the remaining Nutella.
Add the remaining cake batter. Use a knife to swirl the batter around to ensure the Nutella is evenly spread (don’t over-swirl it).
Bake for 50-55 minutes.
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