Treat yourself and your loved ones to a delightful and fun treat with Homemade Chocolate Cake Pops! These bite-sized delights feature moist chocolate cake crumbs mixed with creamy frosting, shaped into balls, and coated in rich chocolate.
Whether you’re hosting a party, celebrating a special occasion, or simply craving a sweet indulgence, chocolate cake pops are sure to be a hit.
With their adorable appearance and irresistible taste, they’re perfect for both kids and adults alike.
Plus, they’re easy to make and customizable with different coatings and decorations, making them a versatile dessert option for any occasion.
Ingredients
For the Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or cream
For Coating and Decoration:
- 12 ounces chocolate candy melts or chocolate chips
- Lollipop sticks
- Sprinkles, chopped nuts, or shredded coconut (optional)
Instructions
Baking the Chocolate Cake:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, vegetable oil, buttermilk, and vanilla extract, and beat until well combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely.
Making the Frosting:
In a mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, cocoa powder, vanilla extract, and milk or cream, and beat until smooth and creamy.
Crumble the cooled cake into fine crumbs and mix in the frosting until well combined.
Shaping the Cake Pops:
Using your hands, roll the cake mixture into small balls, about 1-2 inches in diameter, and place them on a parchment-lined baking sheet.
Insert a lollipop stick into each cake ball and freeze for 1-2 hours, or until firm.
Coating the Cake Pops:
Melt the chocolate candy melts or chocolate chips according to the package instructions.
Dip each cake pop into the melted chocolate, coating it evenly, and gently tap off any excess chocolate.
Place the coated cake pops back on the parchment-lined baking sheet and decorate with sprinkles, chopped nuts, or shredded coconut, if desired.
Serving and Storage:
Once the chocolate coating is set, your Homemade Chocolate Cake Pops are ready to serve! Enjoy immediately or store them in an airtight container in the refrigerator for up to one week.
Nutritional Facts
- Calories per Serving: Approximately 150 kcal (1 cake pop)
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 70mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 2g
FAQs
1. Can I use store-bought cake mix for this recipe?
Yes, you can use store-bought cake mix instead of making the chocolate cake from scratch. Follow the instructions on the package to bake the cake and proceed with the recipe as directed.
2. Can I use different flavors of cake and frosting?
Absolutely! Feel free to experiment with different cake flavors, such as vanilla or red velvet, and frosting flavors, such as cream cheese or peanut butter, to create your own unique cake pops.
3. Can I make cake pops ahead of time?
Yes, you can make the cake pops ahead of time and store them in the refrigerator for up to one week. Just make sure they are stored in an airtight container to prevent them from drying out.
4. How can I melt the chocolate for coating the cake pops?
You can melt the chocolate candy melts or chocolate chips in the microwave using short intervals, stirring in between, or use a double boiler on the stove for a more controlled melting process.
5. Can I freeze cake pops?
Yes, you can freeze cake pops for up to one month. Place them on a baking sheet in a single layer until frozen, then transfer them to a freezer-safe bag or container. Thaw in the refrigerator before serving.