Nutella Pound Cake Petit Fours – And A Chocolate Giveaway!

[Pssst, if you’d like to win some chocolate and some fun Valentine’s Day decorations, be sure to scroll down for giveaway details!]

Well, much to my chagrin, this recipe is fashionably late for World Nutella Day. I’m trying, folks, but lately I’ve been frantically pedaling my feet in the air, Wile E. Coyote style, and trying not to look down.  Sometimes timely blogging just doesn’t happen.

Nutella Pound Cake Petit Fours |

I’ve decided tardiness is okay in this instance, because:

1) I come bearing cake
2) It’s a made-up holiday anyhow
3) Every day should be World Nutella Day in our hearts, and
4) These petit fours are heart shaped, which means they’re actually a Valentine’s Day dessert. And that holiday’s not until next week. BAM. I’m back in the game!

Nutella Pound Cake Petit Fours |

There are few things more perfect to me than petit fours. I love everything about them: their sweet miniature size, their delicate, precise layers of cake and filling, their elegant decorations…they basically light up all the frou-frou pleasure centers of my brain.

True story: at one point I dreamed of opening a bakery that served only miniature desserts. I wrote out elaborate menus and planned what the logo would look like and decorated the whole thing in my head. Of course I didn’t do any practical planning, because NO THANKS, REALITY, but the impractical part, the fun, imaginative, dessert planning part? I was all over that like chocolate glaze on a petit four. (Aaaaand then I worked for years in bakeries and lost all sense of romanticism and youthful enthusiasm for the project, but for awhile there I was hopeless enamored.)

Nutella Pound Cake Petit Fours |

If my soul hadn’t been crushed by real-world drudgery and I did open that dream bakery, these petit fours are exactly the thing I would want to serve. Three thin layers of moist cream cheese pound cake sandwiching two thick layers of Nutella. They’re topped with a shiny chocolate glaze and easy decorations made from Sixlets and sugar pearls. They’re small enough to be served as part of a larger dessert selection, but substantial enough to still feel satisfying and indulgent.

Cut them into heart shapes and make them for your love on Valentine’s Day, or keep it simple and cut them into square so you can bang out a few dozen in no time, like a boss. I topped them with an impossibly shiny chocolate glaze (spoiler alert: gelatin is involved!) that is beautiful because it can be reheated multiple times without any negative effects on the texture or flavor. But if that’s not your thing, I’ve also provided some gelatin-free alternatives in the recipe notes below.

Nutella Pound Cake Petit Fours |
And hey, wondering what I was up to last World Nutella Day? Apparently I was posting a recipe a day late in 2013, too. It’s so reassuring to know that some things never change! (I look forward to seeing you back here on February 6, 2015 for another fashionably late World Nutella Day post.) Here’s last year’s recipe, a wonderful Nutella Crepe Cake with a chocolate cream filling:

Nutella Crepe Cake |
Finally, I have a fun little giveaway for you today! SweetWorks sent me a selection of chocolates and Valentine’s Day decorations, like the Sixlets and pearls I used above, and they’ve offered my readers the chance to win a Valentine’s Day prize pack that includes the candies you see below.

If you win, you’ll get: milk and dark chocolate hearts, a selection of Sixlets, candy pearls, and gumballs, a chocolate raspberry, some chocolate bear pops, and even a chocolate champagne bottle! (I got one too, and it is the size of a real champagne bottle! It is huge.)

valentines-day-chocolate-giveaway copyAre you ready to get your chocolate on? All you have to do is leave a comment on this post!

- One entry per person
- Entries close at 11:59 pm Pacific time on Sunday, February 9
- Winner will be notified by email, so please leave a valid email address in the email field
- US and Canada only (apologies to international readers!)
- Winner will be chosen via random number generator

UPDATE: The giveaway is now closed and the winner has been notified. Thank you!

SweetWorks is showcasing all sort of fun Valentine’s Day recipes and crafts, so please hop on over to their facebook page to get some V-day inspiration!

Nutella Pound Cake Petit Fours
Recipe type: Cake
Serves: 24
For the Pound Cake:
  • 8 ounces butter, at room temperature
  • 8 ounce cream cheese, at room temperature
  • 12¼ oz (1¾ cups) sugar
  • 5 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 9½ oz (2¼ cups) all purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 cups Nutella
For the Chocolate Glaze:
  • 2 envelopes (about 5 tsp) powdered unflavored gelatin
  • 1½ cups water, divided use
  • 1 cup heavy cream
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
To Make the Pound Cake:
  1. Preheat the oven to 350 degrees Fahrenheit. Line a 17 x 11-inch rimmed baking sheet with parchment. Spray the parchment with nonstick cooking spray.
  2. In the bowl of a large stand mixer combine the softened butter, cream cheese, and sugar. Mix on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix it in. The batter might appear a little broken at this point—that’s okay.
  3. In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredient and mix just until they’re combined. Finish stirring everything together with a spatula, scraping down the bottom and sides of the bowl.
  4. Pour the batter into the prepared pan and smooth it into an even layer. Bake the cake at 350 F for about 23-25 minutes, until golden and a toothpick inserted into the center comes out with just a few moist crumbs attached. Let it cool completely at room temperature. The cake can be made several days ahead of time; wrap it well in cling-wrap if you’re making it in advance.
  5. Flip the cake upside-down onto a cutting board and peel off the piece of parchment. Cut the cake into six rectangles by cutting the cake across the middle lengthwise, then cutting it into thirds widthwise. Use a long serrated knife to carefully cut each rectangle into two thin layers (like you would cut a cake into layers) so that you’re left with 12 thin rectangles.
  6. Spread a thin layer of Nutella on top of the cake slice, then top it with a second piece of cake. Add a second layer of Nutella, and finish the stack with a third cake layer. Set this cake stack aside, and repeat the process until you have four identical stacks of cake and Nutella layers. Place the cakes in the freezer briefly, for about 20-30 minutes, until they’re firm but not rock hard. You will get cleaner cuts if the cake is not soft and room temperature. Once the cake is chilled, use a cookie cutter to cut the cake into heart shapes.
To Make the Glaze:
  1. Combine the gelatin with ½ cup of cold water in a small bowl, and whisk to combine. Let the gelatin sit and absorb the water while you prepare the rest of the recipe.
  2. Combine the remaining 1 cup of water, the cream, and the sugar in a medium saucepan over medium-high heat. Whisk until the sugar dissolves, then bring the mixture to a boil, whisking occasionally. Once it comes to a boil, add the cocoa powder and whisk it in. Continue to stir the mixture and boil it for four more minutes.
  3. After four minutes, remove the pan from the heat and add the gelatin. Whisk it in until the gelatin dissolves. At this point, if you don’t want to use the glaze right away, you can pour it into a glass bowl, press a layer of cling wrap on top, and chill it until you’re ready to use it. It can be reheated in the microwave or on the stovetop.
  4. If you do want to use it immediately, it needs to cool down a bit until it’s at a workable temperature—it needs to be warm enough to flow freely, but cool enough to provide even coverage on the petit fours. Let it sit for 5-10 minutes at room temperature, then test the texture: arrange the petit fours on a wire rack over a baking sheet, and pour some glaze over a petit four. If it goes on evenly and provides good coverage, then it’s ready. If it’s still too thin, let it cool and thicken at room temperature and try again in a few minutes.
  5. Once the right texture is reached, pour the glaze over the petit fours. If you run out of glaze, scrape the excess from the baking sheet and transfer it back to the saucepan. Reheat gently as needed, so that it flows smoothly. If desired, you can also double-coat the petit fours to smooth out any rough edges. Once all the petit fours are glazed, top them with decorative candies if desired.
  6. Refrigerate the tray of petit fours to set the glaze before serving. They can be made in advance and stored up to a week in the refrigerator if well-wrapped.
This recipe uses a gelatin-based chocolate glaze. Gelatin glazes have the advantage of being very smooth and shiny, and they can be cooled and reheated frequently without any bad effects. If you prefer not to use gelatin, you can use a simple ganache glaze (as in this cranberry chocolate cake), or simply dip the pieces in melted chocolate (as in this recipe for chocolate-dipped pound cake.)


Disclosure: I received chocolate products for review from SweetWorks, and this giveaway is being offered by SweetWorks. I received no additional compensation for this post. For more information, see my Affiliate and Advertising Policy.

51 Responses to Nutella Pound Cake Petit Fours – And A Chocolate Giveaway!
  1. Mollie says:

    These petit fours sound amazing!

  2. Caley says:

    What a cute dessert! Thanks for the giveaway :)

  3. Angie Maffett says:

    Nutella petit fours sound yummy! And….. I’d really like to win the candy!!!!

  4. Erin Hurt says:

    I have a love/ hate relationship with petit fours…. But the chocolate glaze looks much easier than the regular glaze. Can’t wait to try it!

  5. Lisa says:

    These look beautiful!

  6. Heather says:

    Chocolate, please!
    These are adorable. I’ll be a dream customer of your dream mini bakery.

  7. Nikhil says:

    They look great! Looks like something fun to try for valentine’s day.

  8. Emily says:

    Having attempted petit fours in the past, I can really appreciate how amazing these are. Wow!

  9. Tamra says:

    sounds yummy!

  10. Petit fours are some of the best things ever, aren’t they? Your’s look absolutely stunning and totally addictive in a delicious way.
    Can I have one? (or two?)

  11. KekeeB says:

    I’ve always wanted to make cute little desserts also, yay for this recipe!! Fingers crossed on the giveaway!

  12. Megan says:

    I can’t wait to make these Petit fours!! Too cute! Thanks for sharing and for the contest!

  13. April says:

    Oooh…these petit fours look amazing!

    I didn’t know that Sixlets had a decor line which means I now need to get to the store!

  14. rachel says:

    That looks amazing! And delicious!!

  15. Lisa says:

    Ugggh I love nutella! SO good. I’d love to win this candy too!

  16. Marie says:

    Petit fours always seem to look better than they taste but I absolutely can’t wait to try these!!

  17. Sara says:

    How, oh how, do you do it??? These are so cute! If I made them though, I would have to hide them Just so I could have some for myself. My kids ADORE Nutella, but then… who doesn’t!?

  18. Joslyn says:

    Wow these look really good! I’m not a fan of Nutella, but I’ll definitely have to try this.

  19. Lori Rosell says:

    I love Nutella and really enjoy your recipes and the things you write!!

  20. Susan Christy says:

    Chocolate – YUM! My favorite food group!

  21. Sara says:

    That chocolate raspberry is calling my name! I hope I win :-)

  22. Melissa M says:

    YUM! What a great giveaway

  23. Katrina says:

    If I was going to “cheat” on this stupid health diet junk I’ve been on, which is very sometimes do, I would want 2 or 10 of these petit fours. They are small, I’ll take 10. Or some chocolate, that too. ;)

  24. Johlene says:

    These are super cute!!! I could eat a few of them for sure ;-) Happy weekend!! Xx

  25. Linda K. says:

    I really really want that chocolate raspberry thingy right now…

  26. Looks amazing! Pinned and tweeted!

  27. Sandy says:

    I am standing in line at your dream bakery, awaiting a box of these luscious looking petit fours. Sigh,

  28. Faye says:

    Seriously??? You are A GENIUS!! Not only do these look amazingly delicious, but they are absolutely adorable as well.

  29. Danguole says:

    I’ve never even attempted petit fours–I’ve eaten many in my day (and “my day” shall continue!), though. Gorgeous work as always!

    I remember that crepe cake fondly. Have I really been daydreaming about it for a whole year? Time flies!

  30. I love your petit fours. They are so pretty. Pinning!

  31. A bakery that only sells miniature desserts sounds amazing…i love mini things! I’ll go into business with you, ok? :) Especially these petit fours. They’re adorable.

  32. Amber G. says:

    What delicious looking little cakes! Thanks for the inspiration!

  33. Aww, is the hot chocolate week already over? Loving your story on how you wanted to start a miniature dessert bakery. I haven’t worked in a bakery yet, so I can still dream of a little teashop that serves home-made cakes. Haha, but it’d be with BIG pieces of cake for me ;)

  34. Gina G. says:

    These are lovely. I should try petit fours again, maybe I can do a better job this time~~

  35. Emilia H. says:

    I love petit fours too.

  36. April A. says:

    These are so cute and look yummy! Definitely want to make some for Valentines day.

  37. Pam Shammo says:

    These petit fours look awesome!

  38. Annie Y says:

    These look so amazing!!!~ Go USA!

  39. Ginny says:

    I have just come across your website and spent hours looking at the recipes. It’s one of the best desert blog I have seen in a very long time. Since I’m a chocolate lover, I already have a list and print out of so many recipes that will keep me busy in the kitchen until Christmas. Congratulations on your posting and fabulous recipes. Next week I am making the Chocolate Raspberry Mousse Cake. Your instruction are well written and easy to follow. I can’t wait to try making this treat for my husband and good friend who are both celebrating their birthdays.

  40. Ginny says:

    These petit fours are amazing and would be elegant on any table. It’s a desert you would find in any quality bakery. I can’t wait to impress my family and friends with these cakes. Thank you.

  41. Calli says:

    looks so delicious!

  42. bn100 says:

    Looks tasty

  43. Nikki says:

    such a fun giveaway! sixlets are my favorite candy!

  44. Danielle Taj says:

    what a fun giveaway! i LOve chocolate!

  45. Vera K says:

    Oh man I can’t wait for Valentine’s Day.

  46. Barb says:

    This is so my type of present to myself!

  47. Melody C. says:

    This is a great recipe. And great giveaway! Please pick me for the giveaway

  48. Debbie Jackson says:

    This is an awesome package. Thanks for the chance yum to the cake petit fours
    roddjackson at

  49. Ela says:

    So pretty! I’d like to make those for my sweety. Looks so cute and decadent!

  50. Kristina says:

    Love it.Thanks for this giveaway😄

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