Chocolate Cake Pops are the perfect bite-sized treat, combining rich, velvety chocolate with a moist, crumbly cake center. Each pop is a delightful balance of textures, from the smooth outer coating to the soft, melt-in-your-mouth interior.
With just 45 minutes of prep and 30 minutes of baking, these little gems are surprisingly easy to make yet feel indulgent and special. Whether you’re hosting a party or treating yourself, they’re guaranteed to satisfy your sweet tooth in the most charming way.
These pops are not only delicious but also versatile, offering a fun and creative way to enjoy dessert. The deep, decadent chocolate flavor pairs beautifully with the subtle sweetness of the cake, making every bite irresistible. At just 163 calories per pop, they’re a guilt-free indulgence you can savor. Perfect for sharing or gifting, these cake pops are sure to bring smiles and compliments wherever they go. Ready to whip up something magical? Let’s get started!
Delicious Chocolate Cake Pops Ingredients
- For the Cake:
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ⅓ cup (33 g) natural cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, melted
- 1 large egg + 1 large egg yolk, room temperature preferred
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ cup very hot water (must be steaming hot!)
- For the Frosting:
- ½ cup (113 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ cups (190 g) powdered sugar
- ⅓ cup (33 g) natural cocoa powder
- 2 Tablespoons heavy cream
- For Assembly:
- 15 oz chocolate or white chocolate melting wafers or almond bark
- Sprinkles or Oreo cookie crumbs for decorating (optional)
Step-by-Step Chocolate Cake Pops Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan with baking spray.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until combined.
- Add melted butter and stir until combined.
- Add the egg and egg yolk and mix well. Scrape the sides and bottom of the bowl periodically.
- With a mixer on low speed, add vanilla and buttermilk, stirring until combined.
- Add the hot water, stirring until smooth. The batter will be thin, which is fine.
- Pour the batter into the prepared pan and bake for 30-35 minutes. Check with a toothpick inserted in the center; it should come out with moist crumbs.
- Allow the cake to cool for 15 minutes in the pan, then invert it onto a cooling rack to cool completely.
- Make the Frosting:
- Place the softened butter, vanilla, and salt in a large bowl and beat until smooth and creamy.
- Gradually add powdered sugar and cocoa powder until fully combined.
- Slowly stir in the heavy cream until the frosting is smooth and creamy. Increase speed to medium/high and beat for 30 seconds.
- Assemble the Cake Pops:
- Crumble the cooled cake into a large bowl (break into pebble-sized pieces).
- Add the frosting and stir together using a mixer on low speed until mostly combined. The mixture should hold together when pinched.
- Scoop dough by level 1 ½ Tablespoons and roll into smooth balls. Place on a wax-paper-lined baking sheet, ensuring they don’t touch, and freeze for 30 minutes.
- Melt the chocolate according to the package directions and prepare any desired sprinkles.
- Pierce holes in an upside-down cardboard egg carton for holding the cake pops.
- Remove the cake balls from the freezer. Dip the end of a cake pop stick in chocolate and insert halfway into a cake ball.
- Gently dip the cake pop into the melted chocolate, coating it entirely. Let any excess chocolate drip off, then place it into the holder.
- Immediately add sprinkles or cookie crumbs, if desired. Repeat with the remaining cake pops. Allow the chocolate to harden before enjoying or storing.
Creative Topping Ideas for Your Cake Pops
Elevate your chocolate cake pops with fun and unique toppings! Try crushed Oreo cookies for a cookies-and-cream twist, or drizzle melted white chocolate over the dark chocolate coating for a marbled effect. For a festive touch, use colorful sprinkles, edible glitter, or even mini chocolate chips. Pro tip: Let your creativity shine by matching toppings to the occasion—think heart-shaped sprinkles for Valentine’s Day or gold dust for a glamorous party treat!
How to Store and Keep Cake Pops Fresh
To keep your cake pops fresh, store them in an airtight container at room temperature for up to 3 days. If you need them to last longer, place them in the refrigerator for up to a week. Important: Avoid stacking them to prevent smudging the chocolate coating. For freezing, wrap each pop individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Time-Saving Tips for Perfect Cake Pops
Short on time? Bake the cake a day ahead and let it cool overnight. You can also use store-bought frosting instead of making your own to speed up the process. Bonus tip: Use a cookie scoop to portion the cake mixture evenly, ensuring uniform cake pops. If you’re making a large batch, enlist a helper to dip and decorate while you roll the balls—teamwork makes the dream work!
Equipment You’ll Need for Smooth Cake Pop Assembly
Having the right tools makes all the difference! Use a 1-cup measuring cup or coffee mug for dipping—it’s the perfect depth for coating cake pops evenly. A skewer or chopstick helps create holes in an upside-down egg carton for holding the pops while they set. Don’t forget a sturdy baking sheet lined with wax paper for chilling the cake balls. These simple tools will streamline your process and ensure professional-looking results.
Common Questions About Cake Pops Answered
Why is my cake mixture too dry?
Add a teaspoon of frosting at a time until it holds together.
Can I use milk instead of buttermilk?
Yes, but add ½ tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity.
How do I prevent cracks in the chocolate coating?
Make sure the cake balls are fully chilled before dipping, and avoid overhandling them. These tips will help you troubleshoot like a pro!
Chocolate Cake Pops
Ingredients
For the cake
- 1 cup all-purpose flour (125 g)
- 1 cup granulated sugar (200 g)
- ⅓ cup natural cocoa powder (33 g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted (113 g)
- 1 large egg + 1 large egg yolk room temperature preferred
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ cup very hot water must be steaming hot!
For the frosting
- ½ cup unsalted butter softened (113 g)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar (190 g)
- ⅓ cup natural cocoa powder (33 g)
- 2 Tablespoons heavy cream
Assembly
- 15 oz chocolate or white chocolate melting wafers or almond bark
- Sprinkles or Oreo cookie crumbs for decorating optional
Instructions
- Preheat oven to 350F (175C) and prepare one 8” round cake pan by lightly greasing with baking spray. Set aside.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until combined.
- Add melted butter and stir until combined.
- Add egg and egg yolk and stir well. Be sure to scrape sides and bottom of bowl periodically.
- With mixer on low-speed, add vanilla and then buttermilk, stirring until combined.
- Add hot water, stirring until ingredients are well-combined and smooth. Batter will be thin, this is fine.
- Pour batter into prepared pan and bake on 350F for 30-35 minutes, until a toothpick inserted in the center comes out with moist crumbs. Allow to cool for 15 minutes in pan before inverting onto a cooling rack to cool completely before assembling. Meanwhile, prepare frosting.
- Place butter, vanilla, and salt in a large bowl and beat until smooth and creamy.
- Gradually add powdered sugar and then cocoa powder until completely combined.
- Slowly stir in heavy cream until frosting is smooth and creamy. Increase speed to medium/high and beat for 30 seconds.
- Once cake has cooled completely, use your hands to crumble the cake into a large bowl (don’t mash the cake, just break into pebble-sized pieces).
- Add frosting and use mixer on low-speed to stir together until mixture is mostly combined, it will be smooth and not piecey. If you pinch the dough together between thumb and forefinger it should hold together.
- Scoop dough by level 1 ½ Tablespoons and roll between your palms to make a smooth ball. Place on wax-paper lined baking sheet, not letting the cake pops touch, and repeat until you have rolled all the dough. Transfer to freezer and freeze for 30 minutes.
- When cake pops have nearly finished chilling, prepare chocolate by melting according to package directions (I like to pour the chocolate into a 1-cup measuring cup or coffee mug for dipping) and portion out any sprinkles you’d like to use.
- Flip two cardboard egg cartons upside-down and use a skewer to pierce a hole in the center of each cup. Make sure cake pop sticks will fit snugly in the hole.
- Remove cake balls from freezer. Take one cake pop stick and dip the very end in chocolate, then insert halfway into the cake pop.
- Turn the cake pop upside down and dip gently into the chocolate, covering the entire surface of the cake. Allow excess chocolate to drip back into the cup then insert the stick into your holder. Immediately add sprinkles/cookie crumbs, if using.
- Repeat until all cake pops have been dipped. Allow chocolate to harden before removing and enjoying or storing.