Moist Chocolate Cake Pops
Print Pin VideoThis 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!
IMPORTANT: 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
Note 1. If using a boxed cake mix, I recommend not using the frosting included. Homemade frosting tastes much better 🙂
Note 2. It’s important to use chocolate or candy melts for cake pops, as they melt thinner and set quickly. If you prefer to use regular eating chocolate, thin it with a little vegetable oil and temper it beforehand; otherwise, the coating may be soft instead of firm and shiny.
Note 3. If using a combination of chocolates (for example, half semi-sweet and half white), you will need to melt all of the chocolate, each type in a separate mug, to ensure you have enough depth for dipping. Using a tall, narrow mug works best as it keeps the melted chocolate deep enough for coating the cake pops easily.
Nutrition
Calories: 165kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 90mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 75IU | Calcium: 28mg | Iron: 1mg
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.
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