Nutella & peanut butter cake pops

Is it a lollipop? Is it cake? It’ssssss cake pop!

Cake pops are so much fun to make and even better when eaten. I made these last year (I think:p) for a bridal shower and everybody loved it, so today, I thought of sharing the recipe with you guys.

There are two ways you can go about making cakes pops:

  1. Is to use cake mix and then simply decorate it
  2. You bake the cake from scratch and then decorate

What’s that you ask? Which one is easier? Well, it takes pretty much the same amount of time with both methods, but the only good thing about using cake mix is that you don’t have to measure out the dry ingredients. Period.

I suggest baking the cake from scratch because it tastes better and you can also alter the recipe according to your preference. But if you don’t have the ingredients, then using cake mix is the way to go.

If baking from scratch, keep in mind that the amount of sugar needed is very little because we add Nutella and white chocolate later and that is where the sweetness will come from. Also, there are numerous frostings/icing you can use if you don’t like peanut butter or Nutella. 


  • 1 cup all purpose flour
  • 2 tsp unsweetened cocoa powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • Pinch of salt
  • ¼ cup oil
  • ¼ cup sugar
  • 1 large egg
  • ¼ tsp vanilla
  • ¼ cup milk
  • ½ cup nutella
  • ½ cup peanut butter
  • 1 ½ cup melted chocolate (white)
  • ½ cup melted milk chocolate (optional)


  1. Pre heat oven to 180C or 350F and grease a 9×13 inch sheet cake pan
  2. In a bowl, mix the flour, cocoa powder, baking powder, baking soda and salt. Set aside
  3. In another bowl, whisk the oil and sugar for about 3-5 minutes.
  4. Next, add the egg and vanilla to the sugar mixture and whisk until well combined
  5. Add the milk and mix
  6. Combine the wet ingredients with the dry ingredients and whisk until you have a nice batter
  7. Pour the batter in to the prepared tray and smooth the top using a rubber spatula or the back of a spoon
  8. Bake for 12-15 minutes and cool
  9. Once it’s completely cool, crumble the cake and add the nutella and peanut butter
  10. Scoop this mixture and form small balls. Refrigerate for 20-25 minutes
  11. While the balls are in the fridge, using double broiler, melt the white chocolate
  12. Once the balls are firm, dip a stick in the melted chocolate, stick it in the ball and cover it with the melted chocolate
  13. Repeat step 12 until all the balls are covered. Refrigerate. You can use a colander (upside down) to hold the cake pops in place while they are in the fridge.
  14. While that hardens in the fridge, you can melt the milk chocolate and put it in a piping bag
  15. Snip the piping bag a tiny bit and make strokes on the hardened cake pops

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