cake pop

Learn how to roll and dip cake pops with this easy-to-master cake pop recipe! These eye-catching portable treats are perfect for birthday parties, showers, and more.

Cake Pops

yellow cake mix (Note 1)

eggs

(240 ml) water (or milk)

(120 ml) vegetable oil

cream cheese (Note 2)

cake pop sticks

(450 g) almond bark (Note 3)

Preheat the oven to 350°F. Line a baker’s half sheet pan with parchment paper or a silicone mat.

In a large mixing bowl, beat the cake mix, eggs, water, and vegetable oil for 2 minutes.

Pour the batter into the prepared baking sheet and spread it evenly.

Bake for 15 minutes, or until an inserted toothpick comes out clean. Cool the cake completely.

Bake the cake:

Crumble the cooled cake into a large bowl.

Add the cream cheese and mix it well into the cake crumbs with clean hands. Make sure there’s no dry cake visible.

Make the cake pop mixture:

Divide the cake pops into 1.5-inch balls and arrange them on a lined baking sheet.

Refrigerate for 2 hours, or overnight.

Form the cake balls:

Melt a small amount of almond bark in the microwave.

Dip cake pop sticks into the melted almond bark about ½-inch deep, then insert it into the chilled cake balls. Continue this process until all the cake balls have a stick. Put them back into the fridge.

Melt the remaining almond bark in a 2-cup measuring cup in the microwave until nice and smooth.

Prepare sprinkles in small bowls, if using, to decorate the cake balls.

Bring out about 10 cake balls at a time. Dip each cake ball into the melted almond bark until it’s fully covered, including the base. Gently shake it to let the excess coating drip off. Immediately decorate the top with sprinkles, if desired. And place the cake pops upright into a Styrofoam, or box, or special cake pop stand.

Repeat with the remaining cake balls. Be sure to bring about 10 cake balls out of the refrigerator at a time, or cake balls will fall out of the stick it they warm up at room temperature.

Let the cake pops set for about an hour before packaging.

Coat the cake balls:

Easy cake pop recipe that is decorated for the most adorable Halloween Cake Pop!  You can use boxed cake mix and store bought icing for ease!

Couldron Halloween Cake Pops

box Devil’s Food Cake Mix (including ingredients for the cake mix)

cream cheese frosting

oz cocoa chocolate melts (melted)

oz green chocolate melts (melted)

oz orange chocolate melts (melted)

vanilla almond bark (1 square, melted)

green and orange round sprinkles

Bake your cake according to the box mix instructions. Once cooked, allow to completely cool.

In a large mixing bowl, add your baked cake and frosting. Mix well.

Using a small cookie scoop, scoop your cake mix. With the palms of your hands, roll into a ball.

Dip your pop stick into a very small amount (the size of your pinky nail) of the melted chocolate. Then immediately stick into your cake pop. Repeat until all the cake/frosting mixture is made into pops (about 20)

Add parchment paper to a cookie sheet.

Dip each cake pop into the melted chocolate. Once coated, hold the stick, and lightly tap your cake pop on the side of the bowl to remove excess chocolate. Once you feel that most of the excess is done, put the cake pop upside down (stick up). Repeat until all cake pops are coated.

Dip about 1/3 of the cake pop in the melted orange and green chocolate. Hold the stick, and lightly bang the stick on a hard surface causing the “drip” effect. Immediately add your round sprinkles to the top of your cake pop while it’s still wet.

I like to use Styrofoam to place the cake pop in as you’ll need to allow it to dry.

Once the chocolate has dried, serve!

Brownie cake pops are easy to make! No frosting or cream cheese, just mash up fresh brownies, roll them into balls and dip them in chocolate! 

BROWNIE CAKE POPS

box fudge brownie mix (18 oz.)

eggs (oil, and water (according

chocolate candy melts

coconut oil (optional)

sprinkles

Spray a baking dish (8"x8" or 9"x13") with nonstick cooking spray. If you'd like to lift the brownies from the pan, line it with parchment paper.

Bake a batch of brownies according to the directions on the box. Let brownies cool in the baking dish for 1 hour.

Trim off the brownie edges if you'd like. I find that they are generally a little crispy and don't roll into balls as easily as the center section, but it's up to you.

Using a fork, mash brownies and mix until they are soft and scoopable. They should look like cookie dough.

Scoop balls of brownies using a medium cookie scoop (1.5").

Roll into a ball using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper.

Insert a lollipop stick into the center of each brownie ball.

Freeze for 1 1/2 hours.

Place chocolate candy melts in a microwave-safe bowl. I like adding a teaspoon of coconut oil because I think it gives the chocolate an even smoother consistency, but it's completely up to you. Candy melts are easy to work with regardless.

Melt chocolate candy melts in the microwave for 30 seconds. Stir. Heat for another 30 seconds (in 15-second increments) and stir until melted and smooth.

Dip frozen brownie pops into chocolate.  You can also spoon chocolate over them instead of dipping them. Tap the lollipop stick against the side of the bowl to allow excess chocolate to drip off.

Sprinkle brownie cake pops immediately with sprinkles or other toppings before the chocolate hardens. Place them back on the cookie sheet and allow them to set up completely.

https://content.jwplatform.com/videos/Fp04xjN3.mp4

Brownie cake pops are easy to make and taste incredible. Moist and delicious and no frosting or cream cheese, just mash up fresh brownies, roll them into balls and dip them in chocolate!

brownie cake pops.mp4

Pumpkin Cookie Butter Truffles are fall perfection in each bite! Creamy pumpkin spice and Speculoos cookie filling, enrobed in rich, crisp chocolate. Easy no-bake recipe, no chocolate tempering required!

Pumpkin Cookie Butter Truffles

(85 grams) cream cheese, (at room temperature)

sugar

(75 grams) pumpkin puree

(175 grams) Speculoos cookie crumbs ((from about 23 cookies))

cinnamon

ginger

nutmeg

cloves

allspice

(454 grams) chocolate (any kind), (finely chopped)

coconut oil

Speculoos cookies or sprinkles (for garnish)

In the bowl of a food processor, combine all filling ingredients. Pulse until well blended.

Line a rimmed baking sheet with parchment paper. Using a small 1-tablespoon spring-loaded cookie scoop, scoop the mixture into balls.

Place the cookie balls in a single layer on the parchment-lined baking sheet and place flat in the freezer until well chilled, at least 1 hour or up to 1 day.

Once the cookie balls are chilled, combine the chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30-second bursts, stirring between bursts, until just melted and smooth. Do not overheat.

Drop each chilled cookie ball into mixture, coating evenly. Remove with a fork, gently tapping off excess chocolate. Place back on cookie sheet and immediately decorate as desired. Repeat with the remaining cookie balls. The truffles can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks.

These are absolutely amazing! Everyone should make them STAT! Quick question - how long will these last? I wanted to make a batch and give them to family members but want to make sure they will keep for a bit? Also just out of curiosity have you ever done a vegan version of this?

Definitely yields way more than expected! I made mine a smaller and I ended up with over 24.

Made this today, but subbed in gluten-free Kinnikinnicks vanilla wafers! Tasted really good, and will be a perfect recipe for autumn. Delicious!

Mine yielded 23, using the small oxo scoop.

These were quite tasty, and fun to make.  And looked pretty good, once finished.  I believe my cookie butter could probably have used more cookie crumbs, as my finished product looked definitely more like smooth pumpkin pie on the inside than the wet cake texture.  I also noticed that I had to be quick with the chocolate dipping after pulling them out of the freezer, as they started getting soft very quickly. 

But while they were super soft inside, more so that I expected, they still tasted great!  I think my ration of pumpkin puree or cream cheese to the amount of cookie crumbs affected the filling. Next time, I'll err on the side of more crumbs!

Mine turned out a little gooey. Is that how they are suppose to be when you bit into them?

Top 4 cake pop recipes from across the web

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Cake Pops

Couldron Halloween Cake Pops

BROWNIE CAKE POPS

Pumpkin Cookie Butter Truffles

Top 4 cake pop recipes from across the web

The most viewed cake pop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cake Pops

Couldron Halloween Cake Pops

BROWNIE CAKE POPS

Pumpkin Cookie Butter Truffles

The most viewed cake pop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine