Nutella Cake Pops

Nutella Cake Pops
Elizabeth LaBau
Ratings (22)
  • Total: 85 mins
  • Prep: 60 mins
  • Cook: 25 mins
  • Yield: 48 cake pops (48 servings)

The flavors and textures of cake with no fork necessary—what's not to love about cake pops? These Nutella-infused pops are a delicious twist on the regular vanilla ones, featuring cake truffles made from chocolate cake, the chocolate-hazelnut spread, and chopped nut coating.

If you prefer, you can skip the lollipop sticks and simply served them as Nutella cake balls.


  • 1 (9-by-13 inch) chocolate cake (baked and cooled)
  • 1 to 1 1/3 cups Nutella (or any chocolate-hazelnut spread)
  • 1 1/2 pounds chocolate candy coating
  • 1/4 cup hazelnuts (finely chopped)

Steps to Make It

  1. Line a baking sheet with aluminum foil or waxed paper.

  2. Place the cake in a large bowl and crumble it roughly with your hands.

  3. Once it's in fine crumbs, add about 1 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 easily hold together when you roll it into a ball. If the cake mixture is too dry, add more Nutella until you're happy with the taste and texture.

  4. Using a cookie scoop, form the mixture into small balls and roll them between your hands to get them round. Place them on the prepared baking sheet and refrigerate until firm, at least two hours.

  5. After the pops are chilled, remove them from the refrigerator. 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.

  6. Dip the end of a lollipop stick into the melted coating, then stick this end into the cake pop, pressing firmly to stick it into the cake. After all of the cake balls have been skewered, refrigerate the tray again briefly to set the coating.

  7. Re-warm the chocolate coating if necessary. Dip a cake pop into the coating, so that it's completely covered. Remove it from the bowl and let the excess coating drip back into the bowl. 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. Repeat until all of the pops have been dipped and coated with nuts.

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

Kitchen Tips and Variations

  • You can enjoy the cake pops immediately, or store them in an airtight container in the refrigerator for up to one week.