Description
Delicious and festive Chocolate Cake Pops are a fun and bite-sized treat perfect for parties and celebrations. Made with a moist cocoa cake combined with a rich cocoa buttercream frosting, shaped into bite-sized balls, and coated with smooth candy melts or chocolate, these pops are as eye-catching as they are tasty.
Ingredients
Cake
- 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
- 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
- Preheat and prepare pan: Preheat the oven to 350°F (177°C). Grease a 9-inch round, square, or springform pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.
- Mix wet ingredients and combine: In a medium bowl, whisk the oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk thoroughly to combine with no dry pockets remaining.
- Bake the cake: Pour the batter evenly into the prepared pan and bake for 25–27 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Allow the cake to cool completely in the pan on a wire rack.
- Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat butter on medium speed until creamy (about 2 minutes), scraping down the bowl sides 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 fluffy. Add additional milk/cream if the frosting is too thick.
- Combine cake and frosting: Crumble the cooled cake into the bowl with the frosting, ensuring no large lumps remain. Mix on low speed until fully combined into a moist mixture.
- Form cake balls: Scoop about 1 scant tablespoon (20g) of the cake mixture per ball and roll into smooth balls. Arrange the cake balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour until firm.
- Melt coating: Melt the candy melts or chocolate in a microwave-safe measuring cup in 20-second increments, stirring after each, until smooth. Alternatively, melt using a double boiler. Allow the coating to cool slightly before dipping to prevent cracking.
- Insert sticks and dip: Remove 2–3 cake balls from the refrigerator at a time. Dip the end of a lollipop stick about 1/2 inch into the melted coating, then insert it halfway to three-quarters into a cake ball. Dip the entire cake ball into the coating to cover completely, making sure the base where the stick meets the cake is well coated. Tap the stick gently against the measuring cup edge to remove excess coating. Decorate with sprinkles while the coating is wet.
- Set and store: Place the coated cake pops upright in a styrofoam block or box to dry. Repeat with remaining cake balls, keeping them refrigerated until ready to dip. Allow the coating to set fully, which takes about an hour. Store the cake pops in the refrigerator until serving.
Notes
- Make sure the cake is completely cooled before mixing with frosting to avoid melting the frosting.
- Chill the cake balls well before dipping to help the coating set properly and prevent cracking.
- If the coating is too thick, stir in a small amount of vegetable oil or shortening to thin it slightly.
- Work in small batches to keep cake balls cold and maintain coating quality.
- Store cake pops refrigerated and consume within 3–5 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
