Easy Nutella Cake Pops
This easy recipe for Nutella Cake Pops delivers an irresistible mash-up of rich chocolate cake, creamy chocolate hazelnut spread, and chopped hazelnuts on a stick! Dipped in chocolate and finished with chopped roasted hazelnuts or candy sprinkles, these treats are bound to satisfy your sweet tooth. Reminiscent of my favorite Ferrero Rocher chocolates in cake form! Makes about 42 cake pops.
Considering the smashing success of my Halloween cake pops, I figured it’s only fair to share a cake pop recipe perfect for the winter holidays. So, I got out the Nutella (AKA heaven on a spoon), and just like that, these Nutella cake pops were born!
To make cake pops, I typically mix cake crumbs with frosting. However, I had a good feeling Nutella’s thick, velvety consistency would work well as a binding agent –it worked better than I could have imagined.
Picture the perfect fusion of moist, crumbly chocolate cake enhanced by the richness of Nutella and the crunch of chopped hazelnuts, all rolled into bite-sized balls and served on a lollipop stick! But wait, there’s more –I dipped them in melted chocolate and decoratively sprinkled chopped hazelnuts and candy sprinkles over each one for some festive flair. Good luck eating just one! 😉
Why you’ll love this recipe
- Dangerously delicious. These cake pops offer a decadent combination of creamy chocolate hazelnut spread and moist chocolate cake complemented by the satisfying crunch of hazelnuts and the chocolatey outer layer.
- Convenience. Boxed cake mix streamlines the preparation process without compromising taste or texture.
- Perfect for sharing. The bite-size portions are perfect for holiday parties, cookie exchanges, and consumable gift-giving.
- Customization options. Get creative with toppings, sprinkles, drizzles, and beyond!
Ingredients you’ll need
- Devil’s food cake. I used a box of Devil’s Food Cake Mix, but if you want to make a homemade chocolate fudge cake recipe, by all means, do it! Just make sure the cake is cooled completely before using it to make cake pops. I made the cake with avocado oil for a healthier oil option and it tastes no different than using canola oil.
- Nutella. Ferrero makes this popular hazelnut chocolate spread, but you can use a generic version.
- Hazelnuts. Elevate the rich, nutty flavor and add a crunchy dimension to contrast the moist, tender cake. I use roasted unsalted hazelnuts (they can be hard to find, but I found them for a great price at Lidl). You’ll save some nuts for sprinkling on top after dipping. Make sure to chop them finely. I use a mini food processor.
- Chocolate candy melts. You’ll use a bit of melted chocolate to attach the cake ball to the lollipop stick and to coat the cake ball. If you’re making traditional chocolate hazelnut balls without the lollipop stick, melted semi-sweet chocolate chips are okay here.
- Oil. I use coconut oil, but shortening or canola oil works here, too. It helps thin out the melted chocolate, making it easier to coat the cake pops with a smooth, glossy finish.
- Sprinkles. Optional if you want a variety of toppings or to use instead of nuts.
- Lollipop sticks. You should be able to find them in the baking section of most well-stocked supermarkets, craft stores, and baking supply stores.
How to make Nutella Cake Pops
Step 1: Prepare cake mix. Prepare the cake mix according to the package directions in a 9×13” pan. Let it cool completely (I usually do this the night before), then break it into smaller sections and place in a large bowl. Mix with your hands or a hand mixer until the cake is crumbly.
Step 2: Add Nutella and hazelnuts. Add the Nutella and mix until just incorporated. Then, add 1/2 cup of the chopped hazelnuts and mix until just combined. This mixture should look like wet sand- not smooth.
Step 3: Form cake balls. Roll the mixture into 1 1⁄2-inch balls (about a tablespoon each, and place them on a wax paper-lined cookie sheet. Chill for 4 hours in the refrigerator or freeze for 30 minutes.
Step 4: Melt chocolate. Melt the candy melts in the microwave or a double boiler. Stir in oil or shortening until smooth (I use a teaspoon but you can use up to a tablespoon). I love my Wilton Candy Melts Pot for this…so simple and it keeps it the perfect temp for dipping.
Step 5: Assemble and chill. Dip one end of a lollipop stick in the melted chocolate and insert it into a cake ball about ⅓ of the way down. Repeat with the remaining, then place in the freezer until the balls are firm enough to dip.
Step 6: Coat in chocolate. Dip each ball in melted chocolate, swirling off the excess. I work in batches of 4 or 5, keeping the remaining pops in the refrigerator so they remain firm enough to dip.
Step 7: Decorate. Quickly top each ball with remaining chopped nuts or sprinkles before they cool and harden, and enjoy!
Recipe tips
- Follow the cake mix instructions. You can use your favorite chocolate cake mix, but to ensure a tender, moist texture ideal for crumbling and use in cake pops, follow the recommended measurements and baking times on the box.
- Crumble and mix with care. Using your hands or an electric mixer, crush the cooled cake into uniform, fine crumbs and mix the Nutella and nuts evenly so your cake pops have a consistent texture and taste in every bite.
- Work in batches. I keep the undipped cake pops in the refrigerator and take out a few at a tip to dip. This way they stay nice and firm for easy dipping.
- Decorate promptly. If you’re using sprinkles, chopped nuts, or drizzles, apply them before the chocolate coating is fully hardened to ensure they stay put.
- Allow the cake pops to dry correctly. For a professional look, stand the cake pops upright in a foam block or cake pop stand to prevent flat sides. I use these cake pop stands. They also make a pretty presentation to display cake pops at parties!
Variations
Feel free to experiment with coatings and toppings to personalize your Nutella cake pops. Here are some ideas:
- Toppings – Roll the chocolate-dipped cake pops in a mixture of crushed hazelnuts, chocolate sprinkles, and/or toasted coconut. Or garnish with orange zest for a refreshing twist.
- Instant coffee – Add a teaspoon of instant coffee or espresso powder to the cake-nutella mixture to intensify the deep dark chocolatey goodness.
- S’mores-inspired – After dipping in chocolate, sprinkle with crushed graham crackers and decorate with mini marshmallows.
- Holiday-inspired – Dip the cake pops in melted white chocolate and decorate with red and green Christmas sprinkles. They make great foodie gifts!
Storing & Freezing
Storing: Store Nutella cake pops in an airtight container at room temperature for 2-3 days.
Freezing: For longer storage, freeze individually wrapped cake pops in a freezer-safe container for up to 3 months, allowing them to thaw at room temperature before serving.
FAQ
Yes –and that’s precisely what I did when developing this Nutella cake pop flavor. You can also make them with my Nutella buttercream frosting if you like.
Cake pops may fall apart when dipped in chocolate if the cake mixture doesn’t have enough moisture from frosting or, in this case, Nutella. Return the cake balls to the bowl and remix, adding more Nutella a little at a time until a sticky dough forms. Additionally, freeze the shaped cake pops before dipping them to prevent crumbling.
No. It’s best to coat cake pops in melted candy melts. Melted chocolate chips will not harden around the cake pops correctly.
More Nutella recipes
If you love this chocolate hazelnut cake pop flavor, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!
Easy Nutella Cake Pops
Equipment
- 9×13 cake pan
- Double boiler or microwave-safe bowl
- Cookie scoop
- wax-paper
Ingredients
- For the cake:
- 1 box Devil’s food cake mix *always follow the box directions for the amount of oil and egg. Mine called for 3 eggs, 1/2 cup oil, and a cup of water.
- 3 large eggs room temp
- ½ cup avocado oil canola or light olive oil works here, too.
- 1 cup water
- For the cake pops:
- 1 cup Nutella or other chocolate hazelnut spread
- ¾ cup hazelnuts roasted, unsalted, and finely chopped. Divided.
- 16 oz chocolate candy melt wafers *I always have a little extra left, but you need enough to get a good dip.
- 1 tsp coconut oil canola oil or shortening also works. You can use up to 1 tbsp, but I find that a teaspoon is perfect for dipping.
- 42 Lollipop sticks
- *Optional: Sugar sprinkles
Instructions
- Prepare the cake mix according to the package directions in a 9×13” pan. Let it cool completely (I usually do this the night before), then break it into smaller sections and place in a large bowl. Mix with your hands or a hand mixer until the cake is crumbly.
- Add the Nutella and mix until just incorporated. Then, add 1/2 cup of the chopped hazelnuts and mix until just combined (save remaining 1/4 of nuts for topping). This mixture should look like wet sand- not smooth.
- Roll the mixture into 1 1⁄2-inch balls (about a tablespoon each, and place them on a wax paper-lined cookie sheet. Chill for 4 hours in the refrigerator or freeze for 30 minutes.
- Melt the candy melts in the microwave or a double boiler. Stir in 1 tsp of coconut oil or shortening until smooth (I use a teaspoon but you can use up to a tablespoon, just be careful not to use too much or it will affect how they set up). I love my Wilton Candy Melts Pot for this…so simple and it keeps it the perfect temp for dipping.
- Dip one end of a lollipop stick in the melted chocolate and insert it into a cake ball about ⅓ of the way down. Repeat with the remaining cake balls, then place in the refrigerator or freezer until the balls are firm enough to dip.
- Dip each ball in melted chocolate, tapping gently on the sides and swirling off the excess. I work in batches of 4 or 5, keeping the remaining pops in the refrigerator so they remain firm enough to dip.
- Quickly top each ball with remaining chopped nuts or sprinkles before they cool and harden, and enjoy!
Notes
- Follow the cake mix instructions. You can use your favorite chocolate cake mix, but to ensure a tender, moist texture ideal for crumbling and use in cake pops, follow the recommended measurements and baking times on the box.
- Crumble and mix with care. Using your hands or an electric mixer, crush the cooled cake into uniform, fine crumbs and mix the Nutella and nuts evenly so your cake pops have a consistent texture and taste in every bite.
- Work in batches. I keep the undipped cake pops in the refrigerator and take out a few at a tip to dip. This way they stay nice and firm for easy dipping.
- Decorate promptly. If you’re using sprinkles, chopped nuts, or drizzles, apply them before the chocolate coating is fully hardened to ensure they stay put.
- Allow the cake pops to dry correctly. For a professional look, stand the cake pops upright in a foam block or cake pop stand to prevent flat sides. I use these cake pop stands. They also make a pretty presentation to display cake pops at parties!
Nutrition
*This recipe was formerly a hazelnut cake ball recipe drizzled with royal icing and sprinkles (no pops) that just got an upgrade. Feel free to make them as balls or pops. No matter what shape or form, they’re all delicious!
- Banana Chocolate Chunk Muffins - May 13, 2025
- Mediterranean Greek Burgers with Feta - May 12, 2025
- High Protein Chicken Mac and Cheese - May 5, 2025
Mmmmmmmmmmmmmmmmmmm 🙂 looks divine!
I think these sound and look DIVINE!
I love the use of Nutella!
Wow, those look delicious!
These seriously look amazing! Thanks for sharing your recipe this week & linking up @ my blog.
Thank you so much! They didn’t last long in my house!!;)
these look divine.. i think these can easily be put in my holiday basket!