Nutella Cake Pops

Posted on

Get ready for a treat that will make any chocolate lover’s heart skip a beat – Nutella Cake Pops! These delightful little treats are not only a breeze to make and decorate but are also perfect for sharing with a crowd.

Nutella Cake Pops

Prep Time 5 minutes
Cook Time 30 minutes
Course Dessert
Servings 40


*For the cake:*

  • 2 cups granulated sugar
  • 2 eggs at room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk at room temperature
  • ½ cup vegetable oil
  • 1 ¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup coffee

*Other ingredients:*

  • 1 13 oz container of Nutella
  • 12 oz milk chocolate Ghirardelli melting wafers preferred
  • ½ cup sprinkles
  • 40 lollipop sticks


  • Preheat your oven to 350°F and spray a 9×13 inch metal baking pan with nonstick cooking spray.
  • In a large bowl, whisk together granulated sugar, eggs, vanilla extract, buttermilk, and vegetable oil. Add in flour, cocoa powder, baking soda, and salt. Whisk until combined. Then, pour in the coffee and whisk until everything is well mixed.
  • Pour the cake batter into the prepared pan and bake for 30-35 minutes, or until the cake is fully baked. Let it cool completely.
  • Once cooled, transfer the cake to a baking sheet. Trim any crispy edges off and place the cake in a stand mixer fitted with the paddle attachment. Add ¾ of the Nutella jar and mix on low until combined. Adjust Nutella to reach the desired consistency.
  • Line a baking sheet with parchment or wax paper. Use a medium-sized cookie scoop (about 2 tbsp each) to form each cake ball. Roll them in your hands to create balls and place them on the prepared baking sheet. Refrigerate for at least 1 hour.
  • When ready to assemble, melt the chocolate wafers in a heatproof bowl, stirring in 30-second intervals until completely melted. Dip ¼ inch of a popsicle stick into the melted chocolate and press it into the base of the cake ball.
  • Dip the entire cake pop into the chocolate, covering the entire ball. Hold it above the bowl to let excess chocolate drip off.
  • Place the cake pops upright on a cake pop stand or Styrofoam. While the chocolate is still wet, sprinkle the tops generously with sprinkles. Repeat until all cake pops are coated and decorated.
  • Allow them to dry completely. Enjoy immediately or store in an airtight container at room temperature for up to one week. These Nutella Cake Pops are sure to bring smiles to everyone!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating