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Easy Chocolate Cake Pops Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 5 reviews
  • Author: Sue
  • Prep Time: 45 minutes
  • Cook Time: 27 minutes
  • Total Time: 7 hours 12 minutes
  • Yield: 40 cake pops
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Easy Chocolate Cake Pops are a delightful treat that combines moist homemade chocolate cake with creamy cocoa frosting, all covered in a smooth candy coating. Perfect for parties or a special dessert, these cake pops are simple to make with straightforward ingredients and are sure to impress kids and adults alike with their rich chocolate flavor and fun presentation.

Ingredients

Cake Ingredients

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 cup (200g) granulated sugar
  • 6 Tablespoons (32g) unsweetened natural cocoa powder (1/3 cup + 1 Tbsp)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) canola, vegetable, or melted coconut oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) hot water

Frosting Ingredients

  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder
  • 2–3 teaspoons heavy cream or milk
  • 1/2 teaspoon pure vanilla extract

Coating & Decoration

  • 24 ounces (680g) candy melts (or semi-sweet chocolate bars)*
  • sprinkles

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch round, square, or springform pan to prevent sticking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the oil, eggs, and vanilla extract. Pour the wet ingredients into the dry mixture, then add the hot water. Whisk until smooth and no dry pockets remain.
  4. Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 25 to 27 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely in the pan on a wire rack.
  5. Make the Frosting: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on medium speed for about 2 minutes until creamy. Scrape the sides of the bowl as needed. Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream or milk, and vanilla extract. Beat on low speed to combine, then increase to high speed and beat for 3 minutes until well incorporated. Add more cream or milk if frosting feels too thick.
  6. Combine Cake and Frosting: Crumble the cooled cake into the bowl with the frosting, ensuring no large lumps remain. On low speed, mix the cake crumbs and frosting until combined into a moist mixture.
  7. Form Cake Balls: Scoop about 1 scant tablespoon (20g) of the cake mixture and roll into balls. Place them on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour until firm.
  8. Melt the Coating: Melt candy melts or chocolate bars in a 2-cup liquid measuring cup using 20-second microwave increments, stirring between intervals until smooth. Alternatively, melt using a double boiler. Let the coating cool slightly before dipping to prevent cracking.
  9. Insert Sticks and Dip Cake Balls: Work with 2 to 3 cake balls at a time from the fridge. Dip one end of a lollipop stick about 1/2 inch into the coating, then insert it halfway to three-quarters through the cake ball. Dip the cake ball completely into the coating, covering the base where it meets the stick. Gently tap off excess coating. Decorate with sprinkles and place upright in a styrofoam block or box to set.
  10. Set and Store: Allow the coating to set completely within an hour. Store the cake pops in the refrigerator for up to 1 week, keeping them chilled until serving.

Notes

  • Use room temperature eggs for better batter consistency.
  • If the frosting is too thick, add an extra teaspoon of heavy cream or milk gradually.
  • Keep cake balls very cold when dipping to prevent the coating from cracking.
  • You can substitute candy melts with semi-sweet chocolate bars but be sure to temper them properly for smooth coating.
  • Decorate immediately after dipping before the coating sets.
  • Store cake pops upright to maintain their shape.

Find it online: https://suerecipe.com/easy-chocolate-cake-pops-recipe/