I like making chocolate cake pops when I want a fun, bite-sized dessert that feels playful and indulgent. They’re rich, chocolatey, and perfect for parties, celebrations, or anytime I feel like turning a simple cake into something a little more special.
Why You’ll Love This Recipe
I love this recipe because it’s a great way to transform a basic chocolate cake into an eye-catching treat. I enjoy how moist and fudgy the inside stays, while the chocolate coating adds a satisfying snap. They’re also easy to decorate, which makes them one of my favorite desserts to customize.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
chocolate cake, baked and cooled
chocolate frosting
chocolate candy melts or chocolate chips
heavy cream or vegetable oil
lollipop sticks
sprinkles or decorations
Directions
I start by crumbling the cooled chocolate cake into a large bowl until it forms fine crumbs. I add the chocolate frosting and mix until the texture becomes moist and holds together when pressed. I scoop out small portions and roll them into balls, then place them on a lined baking sheet. I chill them until firm. I melt the chocolate coating until smooth, dip the tip of each lollipop stick into the chocolate, and insert it into a cake ball. I dip each cake pop into the melted chocolate, gently tapping off excess, then decorate before the coating sets. I let them stand upright or lay them flat until fully set.
Servings and timing
I usually get about 20 cake pops from this recipe. Prep time takes around 30 minutes, with chilling time of about 30 minutes. Decorating takes another 15 minutes, making the total time roughly 1 hour and 15 minutes.
Variations
I sometimes use dark or white chocolate for the coating instead of milk chocolate. When I want extra flavor, I mix espresso powder or chocolate chips into the cake mixture. I also like adding flavored frosting, such as vanilla or cream cheese, for a different twist.
storage/reheating
I store cake pops in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. I let refrigerated cake pops sit at room temperature for a few minutes before serving.
FAQs
Can I use boxed cake mix?
I use boxed cake mix often, and it works perfectly for cake pops.
Why are my cake pops cracking?
I find this usually happens when the cake balls are too cold compared to the warm coating.
Can I freeze cake pops?
I freeze undecorated cake balls sometimes and dip them after thawing.
Do I need a cake pop stand?
I don’t need one, but it makes decorating and drying easier.
Can I make cake pops without sticks?
I sometimes make them as cake truffles and skip the sticks entirely.
Conclusion
I find chocolate cake pops to be a fun, versatile dessert that always brings a smile. Their rich flavor, cute size, and endless decorating options make them a recipe I enjoy making whenever I want something sweet and playful.
