This chocolate cake pops recipe features moist chocolate cake mixed with creamy frosting, rolled into bite-sized treats and coated in a smooth chocolate shell. They’re rich, fun to make, and perfect for parties, gifting, or a simple sweet treat!
Why You’ll Love These Chocolate Cake Pops
If you’re after a fun, chocolatey treat that’s easy to make but still looks impressive, these chocolate cake pops are going to be a new favourite. With a soft, fudgy centre and a smooth chocolate coating, you’ll be going back for seconds (or even thirds). This is the chocolate version of my popular vanilla cake pops recipe (which is 5-star rated!) so you know this one is going to be just as good.
Easy to Make
Using a boxed cake mix keeps things simple, and the process is straightforward once you get the hang of it. No fancy equipment needed—just mix, roll, dip, and decorate.
Rich Chocolate Taste
The moist chocolate cake combined with creamy homemade chocolate frosting creates a rich, fudgy centre that has a wonderful dark chocolate flavor, all wrapped in a smooth chocolate shell for the perfect bite.
Perfect Texture
Soft and truffle-like on the inside with a firm chocolate coating on the outside, these chocolate cake pops have that classic bakery-style finish with a slight snap when you bite into them.
Great for Any Occasion
Perfect for parties, gifting, or celebrations, but just as good as a simple sweet treat at home. Decorate them however you like to match any theme or occasion (I like sprinkles for kids events like birthday parties).
For more rich, fudgy chocolate recipes, check out my brownie recipe, chocolate fudge and rich chocolate cake recipes!
Top Tips for Perfect Cake Pops
A few simple tips can make all the difference when it comes to smooth, bakery-style chocolate cake pops! Check out my top tips below 🙂
Start with the Right Cake
A boxed cake mix works perfectly here and keeps things easy. I recommend using a rich chocolate cake for best results. The homemade frosting balances the flavour nicely.
Don’t Overdo the Frosting
Start with about ¾ of the frosting, then add more only if needed. The mixture should hold together without being too soft or sticky.
Chill & Roll Twice
Roll once, chill, then roll again for smoother, rounder cake balls. Make sure they’re nice and cold before dipping.
Use Candy Melts
They melt thinner, coat more evenly, and set firm with a nice finish—much easier than regular chocolate.
Keep Everything at the Right Temperature
If the chocolate thickens, gently reheat it. If the cake balls soften, pop them back in the fridge or freezer.
Let Them Set Upright
Place the cake pops upright in rice, styrofoam, or a box with holes so they set evenly and keep their round shape.
How to Make Chocolate Cake Pops
You can find the full list of ingredients for these homemade chocolate cake pops in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (video tutorial is also provided in the recipe card below).
Cake
Make the boxed cake mix according to the instructions on the packet, adding the extra vegetable oil before mixing (adds extra moisture). Pour cake batter into prepared pan and bake as instructed on the pack.
Once out of the oven, let the cake cool in the tin for 15 minutes, then run a thin knife around the edges of the cake pan and turn it out into a large bowl.
When it’s cool enough to handle, crumble the cake with your hands into a large mixing bowl until it resembles fine crumbs. Allow it to cool completely and in the meantime prepare the frosting.
Frosting
In a medium bowl, add the butter, powdered sugar, cocoa powder, vanilla, and milk. Using a hand mixer or stand mixer, mix on low speed until combined, then increase to medium and beat for 4 minutes until light and fluffy. If using a stand mixer, use the paddle attachment.
Assembly
Once the cake is completely cooled, add three-quarters of the frosting to the crumbs and mix until just combined. Check the texture—if the mixture holds together when pressed and feels moist, don’t add any more frosting. If it feels too dry, add the remaining frosting and mix again. Be careful not to add too much, as this can make the cake pops too soft.
Scoop tablespoon-sized portions of the cake mixture, roll into balls (don’t worry if they aren’t perfect just yet), and place onto a baking sheet or tray lined with parchment paper.
Chill the cake dough balls in the freezer for 10 minutes or the fridge for 30 minutes, then roll again to smooth them out.
Return the cake balls to the freezer for a further 30 minutes, or refrigerate for 1 hour 30 minutes, until firm.
Meanwhile, melt the chocolate. Place half of the chocolate into a microwave-safe mug and heat in 20-second bursts, stirring between each, until smooth. Alternatively, melt over a double boiler and stir until fully melted. Only melt more chocolate as needed so you don’t end up with too much excess chocolate.
Dip the tip of each cake pop stick into the melted chocolate, then insert it halfway into a cake ball. Repeat with the remaining sticks.
Holding the stick, dip each cake ball into the melted chocolate and swirl to fully coat. Gently tap off any excess, then twirl to smooth the coating. Quickly decorate with sprinkles before the chocolate sets.
Place the chocolate cake pops upright in a cup filled with rice, a box with small holes, or styrofoam to set completely.
Repeat with the remaining cake pops, reheating the chocolate as needed to keep it thin and smooth. If the cake balls soften, return them to the fridge or freezer to firm up again.
Allow the chocolate cake pops to fully set before serving. Enjoy!
How to Store Cake Pops
Once fully set, store your chocolate cake pops in an airtight container at room temperature for up to 2–3 days, or in the refrigerator for up to 1 week. If refrigerating, let them sit at room temperature for about 10–15 minutes before serving so the cake softens slightly and the texture is at its best.
Moist Chocolate Cake Pops
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cake
- 1 box chocolate cake mix - that makes one 8-inch (20 cm) cake, or use your favourite chocolate cake recipe. If using a boxed mix, prepare it with the additional ingredients listed on the package (typically butter or oil, eggs, milk, and/or water).
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil. Do not use if not using a boxed cake mix.
Frosting (see note 1)
- ½ cup (113 g) unsalted butter - room temperature
- 1 cup (120 g) powdered sugar - also known as icing/confectioner's sugar
- 2¾ tbsps (17 g) unsweetened cocoa powder - Dutch processed preferred
- 1 tsp vanilla extract/essence
- 1 tsp whole milk - room temperature
Additional Ingredients/Supplies
- 3 cups (510 g) chocolate/candy melts - Use semi-sweet, milk, or white chocolate, or a combination (I like to use half semi-sweet and half white) — see note 2.
- 40 cake pop sticks
- 1 pack sprinkles - or any other decoration of your choice
Instructions
Cake
- Make the boxed cake mix according to the instructions on the packet, adding the extra vegetable oil before mixing.
- Once baked, let the cake cool in the tin for 15 minutes, then run a thin knife around the edges and turn it out into a large bowl.
- When it’s cool enough to handle, crumble the cake with your hands into a large mixing bowl until it resembles fine crumbs. Allow it to cool completely and in the meantime prepare the frosting.
Frosting
- In a medium bowl, add the butter, powdered sugar, cocoa powder, vanilla, and milk. Using a hand or stand mixer, mix on low speed until combined, then increase to medium and beat for 4 minutes until light and fluffy. If using a stand mixer, use the paddle attachment.
Assembly
- Once the cake is completely cooled, add three-quarters of the frosting to the crumbs and mix until just combined. Check the texture—if the mixture holds together when pressed and feels moist, don’t add any more frosting. If it feels too dry, add the remaining frosting and mix again. Be careful not to add too much, as this can make the cake pops too soft.
- Scoop tablespoon-sized portions of the mixture, roll into balls (don't worry if they aren't perfect just yet), and place onto a lined tray.
- Chill in the freezer for 10 minutes or the fridge for 30 minutes, then roll again to smooth them out.
- Return the cake balls to the freezer for a further 30 minutes, or refrigerate for 1 hour 30 minutes, until firm.
- Meanwhile, melt the chocolate. Place half of the chocolate into a microwave-safe mug and heat in 20-second bursts, stirring between each, until smooth. Alternatively, melt over a double boiler. Only melt more chocolate as needed (see note 3).
- Dip the tip of each cake pop stick into the melted chocolate, then insert it halfway into a cake ball. Repeat with the remaining sticks.
- Holding the stick, dip each cake ball into the melted chocolate and swirl to fully coat. Gently tap off any excess, then twirl to smooth the coating. Quickly decorate with sprinkles before the chocolate sets.
- Place the cake pops upright in a cup filled with rice, a box with small holes, or styrofoam to set completely.
- Repeat with the remaining cake pops, reheating the chocolate as needed to keep it thin and smooth. If the cake balls soften, return them to the fridge or freezer to firm up again.
- Allow the cake pops to fully set before serving. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
