Introduction

Chocolate cake pops are a fun and delicious treat that’s perfect for parties or anytime you want a bite-sized indulgence. These rich, chocolatey bites combine moist cake with creamy frosting, all coated in a smooth chocolate shell and decorated with sprinkles.

The image shows several round cake pops with a smooth, shiny milk chocolate coating. Each cake pop is covered with small, round white sprinkles spread unevenly on the chocolate surface. One cake pop in the center is broken open, revealing a dark, moist chocolate cake inside. This cake pop is held by a white stick, and the background is a white marbled surface. The overall look is rich and inviting, highlighting the contrast between the creamy chocolate shell and the dense cake layer inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 oz box chocolate cake mix
1/3 cup vegetable oil
3 eggs
1 1/4 cup water
2 tbsp Pillsbury creamy supreme chocolate fudge frosting
12 oz Wilton chocolate candy melts (brown) (1 bag)
1 teaspoon melting aid
1 bottle white nonpareils

Instructions

Step 1: In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Use an electric hand mixer to blend all ingredients thoroughly.
Step 2: Spray a 9×13 inch baking pan with non-stick spray, pour in the batter, and bake at 350°F for 30-35 minutes.
Step 3: Carefully flip the cake onto a cooling rack and allow it to cool completely.
Step 4: Using a knife, remove the entire dry outer layer of the cake to avoid crumbly pops.
Step 5: Crumble the trimmed cake into a large bowl, breaking it down into fine crumbs.
Step 6: Add about 2 tablespoons of chocolate fudge frosting to the crumbs and mix well using clean hands.
Step 7: Roll the mixture into balls and compress each one using a cake pop former or meat baller for uniform size.
Step 8: Roll the balls by hand once more to smooth out any weak lines that might cause them to break.
Step 9: Melt about 1/4 cup of the chocolate candy melts in a small bowl in 10-second intervals until smooth.
Step 10: Dip the end of each cake pop stick into the melted chocolate and insert halfway into each cake ball.
Step 11: Freeze the assembled cake pops for 15 minutes to secure the sticks, but do not exceed 15 minutes.
Step 12: Melt the remaining chocolate candy melts in a large bowl, stirring in 1 teaspoon of melting aid to thin the coating.
Step 13: Pour the melted chocolate into a cup and dip each cake pop carefully without swirling. Lift straight up.
Step 14: Hold the dipped cake pop at a 45-degree angle and tap your wrist gently to remove excess chocolate. Immediately sprinkle white nonpareils on top, catching extras in a large bowl below.
Step 15: Place the cake pops upright in a styrofoam block and let them set at room temperature for about 30 minutes before serving.

Tips & Variations

Removing the dry outer layer of the cake ensures your cake pops hold together better and have a softer texture.
Add a teaspoon of melting aid to candy melts to achieve a smoother, thinner coating that’s easier to dip and decorate.
Using a cake pop former helps create uniform balls, but hand-rolling can smooth out any cracks or lines afterward.
For a fun twist, try using colored candy melts or adding different sprinkles instead of white nonpareils.

Storage

Store cake pops in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Before serving, allow refrigerated pops to come to room temperature to soften the coating. Avoid freezing as it can affect texture and decoration.

How to Serve

The image shows several chocolate cake pops with a smooth, glossy chocolate coating. Each cake pop is covered with small, round white sprinkles scattered evenly on the surface. One cake pop is bitten, revealing a rich, moist, dark chocolate cake inside. The cake has a dense, crumbly texture, and the chocolate coating forms a thin shell around it. The cake pops are arranged on a white marbled surface, with the bitten one resting on a white stick positioned in the center. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cake pops gluten-free?

Yes, by using a gluten-free chocolate cake mix and ensuring other ingredients like frosting and candy melts are gluten-free, you can easily make gluten-free cake pops.

Why are my cake pops falling apart?

Dry outer cake layers can cause pops to crumble. Removing that layer and properly mixing in enough frosting helps bind crumbs together. Also, avoid over-handling or rolling too loosely when forming the balls.