Sour Cream Hazelnut Bundt Cake

For years, I had no luck with Cooking Light’s recipes. Nothing ever turned out the way I had envisioned. I don’t know if they’ve changed or if I have, but I find myself enjoying their creations more and more. I stopped my subscription to their magazine years ago, but I have renewed and am enjoying it more than ever.

This recipe is not a new one, but from their 2004 archives. I accidentally found it online while I was hunting down a Nutella brownie recipe (which I still haven’t found). I’ve had it bookmarked for a while, but my chocolate/hazelnut love was recently stirred up again and I couldn’t get this recipe off my mind.

I love the texture of this cake. It’s a tad crunchy on the outside, and soft and moist and just wonderful on the inside.

Sour Cream Hazelnut Bundt Cake is a wonderfully delicious and moist cake with a ribbon of chocolate and hazelnuts inside. Great for anything from brunch to dessert!

When Quinn and I had our servings, I started with the non-chocolate portion while Quinn started with the chocolate part. I really wanted to work my way up to the chocolate and hazelnuts. The chocolate and hazelnuts inside are just enough to give the cake a little added burst of flavor.

This is the kind of cake that you can eat any time of day, from breakfast to a midnight snack. And, for those of us still trying to stick to our diets, you can take comfort in eating a Cooking Light recipe.

Sour Cream Hazelnut Bundt Cake

Prep Time: 25 minutes

Cook Time: 1 hour

Yield: 12-16 servings

Sour Cream Hazelnut Bundt Cake


  • 1 tablespoon dry breadcrumbs
  • 2 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 & 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 16 ounces carton fat-free sour cream
  • 1/4 cup chopped hazelnuts, toasted
  • 2 tablespoons Nutella
  • 1 teaspoon confectioners sugar


Preheat oven to 350°. Spray a 12-cup Bundt pan with cooking spray. Dust with breadcrumbs.

Whisk together flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla and sour cream.

Gradually add flour mixture, mixing just until combined.

Transfer half of the batter evenly into prepared pan. Sprinkle evenly with hazelnuts. Drop Nutella by small spoonfuls on top of nuts. Spoon remaining cake batter over Nutella. Using a knife, swirl the batter and Nutella.

Bake for 55-60 minutes, or until a pick inserted into the center comes out clean.

Cool in pan on wire rack for 15 minutes. Then, remove cake from pan to wire rack to cool completely. Sprinkle with confectioners sugar.


Recipe adapted from Cooking Light.

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  1. Kitt April 6, 2008 Reply

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

  2. RecipeGirl April 6, 2008 Reply

    Great. I need more of these yummy treats that have fewer calories :)

  3. amanda April 6, 2008 Reply

    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. grace April 7, 2008 Reply

    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. Aran April 7, 2008 Reply

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

  6. Kim April 7, 2008 Reply

    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. Patricia Scarpin April 7, 2008 Reply

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

  8. Hélène April 7, 2008 Reply

    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. jennifer April 7, 2008 Reply

    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. Gigi April 8, 2008 Reply

    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. jennifer April 8, 2008 Reply

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

  12. Kevin April 8, 2008 Reply

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

  13. Sandie (Inn Cuisine) April 9, 2008 Reply

    “Crunchy on the outside, soft, moist and wonderful on the inside…” I’m sold.

    And a Nutella Brownie recipe? Yum. “High ho the Derry O” a googling I will go (sounds delicious!)

  14. jennifer April 9, 2008 Reply

    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!

  15. Tartelette April 9, 2008 Reply

    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!

  16. S April 10, 2008 Reply

    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.

  17. jennifer April 10, 2008 Reply

    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!

  18. Katie April 14, 2008 Reply

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

  19. jennifer April 15, 2008 Reply

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

  20. Jodie July 10, 2008 Reply

    LOVE Cooking Light. And your blog!

  21. jennifer July 10, 2008 Reply

    Thanks, Jodie!

  22. Kendall Stark October 2, 2014 Reply

    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!

    • Author
      Jennifer McHenry October 2, 2014 Reply

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

      • Kendall Stark October 4, 2014 Reply

        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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