chocolate cake pops

Learn how to make perfect delicious cake pops right at home! This easy and fool-proof cake pop recipe is guaranteed to impress everyone at your next party!

How to Make Cake Pops (easy and fool-proof)

box Pillsbury classic white cake mix

tbsp Pillsbury creamy supreme vanilla frosting

1 12 oz Wilton candy melts

tsp Crisco shortening

Bake the cake as instructed on the boxed cake mix and allow it to cool down to room temperature.

Now trim off the outer golden layer because it tends to be too dry to form the cake pop.

In a large bowl, crumble the cake into fine crumbs using your hands. Add 2 tbsp of vanilla frosting and mix with a spoon or your hands.

Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove the extra cake from the sides and roll the ball with your hands to smooth any imperfections. This step is optional. You can always just round it out with your hands alone.

Insert the sticks - Melt 1/4 cup of candy melts in a small bowl. Heat in 30-second intervals to prevent the candy from overheating.

Dip the tip of each cake pop stick into the melted candy and insert it into the cake ball about halfway through. Place each cake pop onto a baking sheet and transfer to the freezer for about 15- 20 minutes. Don’t keep them there too long or they will become too cold and cause the hot melted candy to crack after you dip them.

Thin out the candy melts before dipping- Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30-second intervals with mixing in between. Once it&#039;s melted well, add 1 1/2 tsp Crisco shortening or melting aid chips (preferably) and mix well with a whisk. Then pour the melted candy into a tall narrow cup.

Dip the cake pops- Now remove the cake balls from the freezer and dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don&#039;t swirl the cake pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.

Now decorate the dipped cake pops with sprinkles or nonpareils while the candy coating is still wet. That way the sprinkles adhere well.

Place in a Styrofoam block and let it stand for about an hour. Store at room temperature.

Chocolate cake pops from scratch- made with homemade chocolate cake and chocolate frosting with sprinkles!

Chocolate Cake Pops

(125 grams) all-purpose flour (spoon & leveled)

(200 grams) granulated sugar

Tablespoons (32 grams) unsweetened natural cocoa powder (1/3 cup + 1 Tbsp)

baking soda

salt

(120 millilitersl) canola, vegetable, or melted coconut oil

eggs,

vanilla extract

(120 milliliters) hot water

Tablespoons (86 grams) unsalted butter, softened to room temperature

(90 grams) confectioners’ sugar

(41 grams) unsweetened natural or dutch-process cocoa powder

heavy cream

melts

sprinkles

Preheat oven to 350°F (177°C). Grease a 9-inch pan (round or square) or 9-inch springform pan.

Make the cake

Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk everything together until combined. Make sure there are no pockets of dry ingredients hiding.

Pour the batter evenly into the prepared pan. Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan set on a wire rack.

Make the frosting: 

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. This isn&#8217;t a lot of butter and it will get stuck on the sides of the bowl, so you may need to scrape down the sides of the bowl with a rubber spatula to really help get it creamed. Add confectioners&#8217; sugar, cocoa powder, 2 teaspoons of heavy cream/milk, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes until it really comes together. Add another teaspoon of milk/cream if it looks a little too thick.

Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.

Measure 1 scant Tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour.

Melt the coating in a 2-cup liquid measuring cup (best for dunking!). Use a microwave or you can use a double boiler and pour some at a time into the liquid measuring cup. Let the coating cool down for a few minutes before you begin dipping. If it&#8217;s too hot when you dip, the coating will crack.

Coat the cake balls

Remove only 2-3 cake balls from the refrigerator at a time. (Keep the rest cold!) Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway &#8211; 3/4 through the cake ball. Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drop off. Decorate the top with sprinkles and place upright into a styrofoam block or box (as explained above). Repeat with remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be very cold when dipping!

Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.

The instructions were great and it was relatively simple to make. However, I was disappointed in the cake pops. They taste good, but nothing like what I get at Whole Foods. In my opinion, the cake isn’t moist enough and the frosting isn’t enough to give them a fudgey taste.

I loved this recipe so I cooked it right away.

These delicious Chocolate Cake Balls are perfect for satisfying your sweet tooth. With a simple recipe and rich flavor, these treats are sure to become a new favorite!

Chocolate Cake Balls Recipe

food cake mix (plus water, eggs,

chocolate frosting (you'll only need about half)

chocolate

sprinkles,

Heat oven to 350 degrees and cook cake according to box directions.

Once baked, remove from oven and allow to cool completely.

Crumble cake into large bowl. You can use your hands to fully crumble, or a mixer, up to you.

Mix in about 1/2 container of chocolate frosting. It should equal around a cup. You don't want the cake mixture too moist, so don't use more than half the frosting tub.

Roll cake mixture into 1 inch balls and place on a parchment lined cookie sheet.

Place cookie sheet into freezer for about 45 minutes.

In a microwave safe bowl, add the candy coating and microwave in increments of 30 seconds, stirring in between, until fully melted.

Remove cake balls from freezer and using a fork, dip each ball into the chocolate thoroughly coating it entirely.

Place coated ball back onto parchment paper and continue process until all have been coated. *If using sprinkles, sprinkle them on every 5-8 balls to prevent chocolate from drying before sprinkles have been added.

Serve and enjoy!

I made this as written and these turned out perfect! In our family we decided these are better than the Starbucks version for sure ...The most important step is to only use half of the frosting container so the cake doesn't become too moist -- the most fun park is crumbling the devils food cake after it was cooled :-)

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