Chocolate Cake Pops are the MVP of any dessert table—cute, customizable, and just the right amount of indulgent. They’re perfect for birthdays, holidays, or anytime you want to make something fun and finger-friendly.
I love them because they’re a mashup of your favorite chocolate cake, creamy frosting, and a sweet candy coating—all rolled into one heavenly pop. Plus, it’s a super fun project to make with kids or a group of friends (sprinkle bar, anyone?).
New to cake pops? Don’t worry—I’ve got your back. I’ll guide you through every step so they come out bakery-level cute!
Craving more handheld treats? Check out my Peanut Butter Truffles, Mini Cheesecake Bites, or Chocolate-Dipped Strawberries too!
📝 Ingredients:
For the cake:
- 1 box chocolate cake mix (plus ingredients listed on box)
For the frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
For the coating:
- 16 oz chocolate candy melts or almond bark
- Sprinkles, crushed nuts, or toppings (optional)
- Lollipop sticks
🍳 Instructions:
1. Bake the cake: Prepare the chocolate cake according to the package directions. Let it cool completely.
2. Make the frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, and a bit of milk until it’s light and fluffy.
3. Crumble the cake: Once cooled, crumble the cake into a large bowl until it looks like fine crumbs.
4. Mix with frosting: Start with half the frosting and mix it into the cake crumbs. Add more as needed until the mixture holds together like playdough.
5. Shape and chill: Roll into 1-inch balls. Place on a baking sheet lined with parchment. Chill for 1–2 hours or freeze for 20 minutes.
6. Insert sticks: Melt a little bit of chocolate and dip the tip of each lollipop stick in it before inserting into the cake ball—this helps them stay put.
7. Dip and decorate: Melt the chocolate coating according to package directions. Dip each pop to coat fully, gently tap off excess, and decorate with sprinkles. Stand them upright in a styrofoam block or drying stand.
8. Set: Let the coating harden completely at room temperature.
🍽️ Serving & Presentation Tips:
- Display in a cute mug, foam block, or mini bouquet-style.
- Use themed sprinkles or colored candy melts for holidays.
- Tie ribbon around sticks for party favors.
🎨 Creative Seasonal Versions:
- 🎆 4th of July Pops: Use red, white, and blue candy melts or sprinkles. Stand them in a star-shaped base for patriotic flair.
- 🍂 Autumn Vibes: Add a pinch of cinnamon to the cake mix and decorate with gold or bronze sprinkles.
- 🎃 Halloween Pops: Dip in orange candy melts and use mini candy eyes or Halloween-themed sprinkles.
- ❄ Winter Wonderland: Use white candy coating, roll in edible glitter or sanding sugar, and tie with mini red ribbons.
- 💘 Valentine’s Pops: Pink candy melts + heart-shaped sprinkles = instant love.
- 🌸 Spring Florals: Dip in pastel candy melts and top with edible flowers or soft-hued sprinkles.
🙋 FAQ:
Can I use store-bought cake and frosting?
Absolutely! Just make sure the cake isn’t too moist or dry.
How long do they last?
About 5 days in the fridge in an airtight container.
Can I freeze cake pops?
Yes! Freeze uncoated pops, then dip fresh before serving.
🔁 Storage Information:
Store in an airtight container at room temperature (cool spot) for up to 2 days or refrigerate for 5 days. Freeze uncoated pops up to 1 month.
Chocolate Cake Pops
Ingredients
For the cake:
- 1 box chocolate cake mix plus ingredients listed on box
For the frosting:
- 1/2 cup 1 stick unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 –2 tbsp milk
- 1/2 tsp vanilla extract
For the coating:
- 16 oz chocolate candy melts or almond bark
- Sprinkles crushed nuts, or toppings (optional)
- Lollipop sticks
Instructions
- Bake the cake: Prepare the chocolate cake according to the package directions. Let it cool completely.
- Make the frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, and a bit of milk until it’s light and fluffy.
- Crumble the cake: Once cooled, crumble the cake into a large bowl until it looks like fine crumbs.
- Mix with frosting: Start with half the frosting and mix it into the cake crumbs. Add more as needed until the mixture holds together like playdough.
- Shape and chill: Roll into 1-inch balls. Place on a baking sheet lined with parchment. Chill for 1–2 hours or freeze for 20 minutes.
- Insert sticks: Melt a little bit of chocolate and dip the tip of each lollipop stick in it before inserting into the cake ball—this helps them stay put.
- Dip and decorate: Melt the chocolate coating according to package directions. Dip each pop to coat fully, gently tap off excess, and decorate with sprinkles. Stand them upright in a styrofoam block or drying stand.
- Set: Let the coating harden completely at room temperature.
Notes
- Make sure cake is completely cooled before mixing.
- Freeze uncoated cake balls for later dipping.
Calories: 160 | Carbs: 19g | Fat: 9g | Protein: 1g | Sugar: 14g
An automated tool is used to calculate nutritional information. Accuracy is not guaranteed.
Whether you’re making them for a party or just a sweet treat stash, these Chocolate Cake Pops are a blast to make and even more fun to eat. Don’t forget to tag me if you decorate yours—we all need a little sprinkle inspo!
🎉 Craving more cake pop inspiration? I’ve rounded up 15 Delicious Cake Pop Recipes to Sweeten Your Celebrations—from classic flavors to festive seasonal spins. Whether you’re planning a party or just love trying new combos, you’ll find tons of fun ideas! Check it out here →
👉 Looking for a lighter twist? Try my Healthy Chocolate Cake Pops made with almond flour, Greek yogurt, and dark chocolate—just as delicious, but with better-for-you ingredients! Find the full recipe here →
