Cake Pops

Cake Pops



  • 1 cup all-purpose flour
  • 1/2 cup plus 2 tablespoons milk
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 4 eggs
  • 1 tablespoon cocoa powder
  • A bit of vanilla
  • For Ganache: 2/3 cup heavy cream, 5.3 ounces bittersweet chocolate
  • 1 tablespoon Nutella
  • Also: chocolate coating, decorative sprinkles


  • Preheat your oven to 350°F (175°C) and prepare a cake pop maker or cake pop baking tray according to its instructions.
  • In a mixing bowl, combine the flour, milk, vegetable oil, sugar, eggs, cocoa powder, and vanilla. Mix until the batter is smooth and well combined.
  • Spoon the batter into the cake pop maker or cake pop baking tray, filling each cavity about two-thirds full.
  • Bake the cake pops in the preheated oven for about 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake pops from the oven and allow them to cool completely.
  • While the cake pops are cooling, prepare the ganache. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the bittersweet chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth. Stir in the Nutella until well combined.
  • Once the cake pops are cooled, dip the tip of each cake pop stick into the ganache and then insert it into the center of each cake pop. This will help secure the sticks in place.
  • Dip each cake pop into the ganache, allowing any excess ganache to drip off. Place the dipped cake pops upright on a baking sheet lined with parchment paper.
  • Decorate the cake pops with chocolate coating and decorative sprinkles while the ganache is still wet.
  • Allow the cake pops to set at room temperature or in the refrigerator until the ganache coating is firm.
  • Once the ganache is set, your cake pops are ready to enjoy! Store any leftovers in an airtight container in the refrigerator.

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