Tasty Nutella Cake Pops

Nutella cake pops

The Spruce

  • Total: 85 mins
  • Prep: 60 mins
  • Cook: 25 mins
  • Yield: 48 cake pops (48 servings)

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!

Ingredients

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

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.

    Refrigerate
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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.

    Repeat
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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.