Tasty Nutella Cake Pops

Nutella cake pops

The Spruce

Prep: 60 mins
Cook: 25 mins
Total: 85 mins
Servings: 48 servings
Yield: 48 cake pops
Nutrition Facts (per serving)
180 Calories
10g Fat
23g Carbs
2g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 180
% Daily Value*
Total Fat 10g 12%
Saturated Fat 4g 20%
Cholesterol 8mg 3%
Sodium 129mg 6%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Total Sugars 18g
Protein 2g
Vitamin C 0mg 0%
Calcium 19mg 1%
Iron 1mg 8%
Potassium 129mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Nutella cake pops recipe is a delicious twist on regular cake pops. These candies are made with moist chocolate cake and Nutella and topped with chopped hazelnuts.

If you prefer, you can skip the lollipop sticks and turn them into Nutella cake balls!


Steps to Make It

  1. Gather the ingredients.

    Ingredients for nutella pops
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  2. Prepare a baking sheet by lining it with aluminum foil or waxed paper.

    Prepare a baking sheet
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  3. Place the cake in a large bowl and crumble it with your hands.

    Place the cake in a large bowl
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  4. Once the cake in fine crumbs, add about one cup of the Nutella and begin to mix it with your hands into the cake crumbs, working until the mixture is evenly moistened. You want the cake mixture to hold together easily when you roll it into small balls.

    Mold into ball
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  5. If the cake mixture is too dry, add more Nutella until you're happy with the taste and texture.

    Cake in a bowl
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  6. Using a cookie scoop, form the mixture into small balls and roll them between your hands to make them round.

    Form into a ball
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  7. Place them on the prepared baking sheet and refrigerate until firm, at least two hours.

    Put on baking sheet
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  8. After the pops are chilled, remove them from the refrigerator.

  9. Melt the chocolate candy coating in the microwave in short intervals, stirring after every 30 seconds to prevent overheating. Heat and stir until completely melted and smooth.

    Mix chocolate
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  10. Dip the end of a lollipop stick into the melted coating and then push this end into the cake pop, pressing firmly to stick it into the cake.

    Dip pop in chocolate
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  11. After all of the cake balls have been skewered, refrigerate the tray again briefly to set the coating.

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  12. Re-warm the chocolate coating if necessary.

    Rewarm the chocolate
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  13. Dip a cake pop into the coating to cover it completely.

    Dip in chocolate
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  14. Remove it from the bowl and let the excess coating drip back into the bowl.

    Remove from bowl
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  15. Set it upright into a cake pop stand or a piece of Styrofoam and, while the coating is still wet, sprinkle the top with a generous pinch of chopped hazelnuts.

    Sprinkle nuts
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  16. Repeat until all of the pops have been dipped and coated with nuts.

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  17. After the candy coating hardens, your pops are ready to serve.

    Cake pops in a cup
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  18. You can enjoy them immediately or store them in an airtight container in the refrigerator for up to one week.