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These chocolate cake pops are the perfect bite-sized treat for parties, gifts, or a sweet snack. With a rich, moist chocolate cake center and a smooth chocolate coating, they’re easy to make and hard to resist. The secret? A homemade chocolate frosting that binds the crumbs just right—no box mix or canned frosting needed. My pro tip: chill the cake balls before dipping to prevent them from sliding off the sticks.

Why This Recipe Works

This recipe is designed for home bakers who want a reliable, from-scratch chocolate cake pop. The cake is made with a balanced ratio of cocoa and oil, ensuring a moist, tender crumb that holds together well when mixed with frosting. The frosting uses butter and cocoa for a creamy, rich texture that binds the crumbs without making the pops too sweet. The coating is a blend of candy melts and chocolate, which sets quickly and gives a glossy finish.

Science-backed points:

• Oil in the cake keeps it moist and tender, unlike butter which can make the cake denser.
• The frosting acts as a binder, but too much will make the pops greasy; the right amount ensures they hold shape without being dry.
• Chilling the cake balls before dipping firms up the mixture, making them less likely to fall off the sticks.

Ingredients

Chocolate Cake (Makes about 16–20 cake pops)

• 120g (1 cup) all-purpose flour
• 40g (1/3 cup) unsweetened cocoa powder (Dutch-process or natural)
• 150g (3/4 cup) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 120ml (1/2 cup) vegetable oil
• 2 large eggs (room temperature)
• 120ml (1/2 cup) milk (room temperature)
• 1 tsp vanilla extract

Chocolate Frosting

• 85g (6 tbsp) unsalted butter, softened
• 90g (3/4 cup) confectioners’ sugar
• 41g (1/2 cup) unsweetened cocoa powder
• 2–3 tsp heavy cream or milk
• 1/2 tsp vanilla extract

Coating

• 680g (24 oz) candy melts or semi-sweet chocolate, chopped
• Sprinkles or toppings (optional)

Equipment

Required:

• 8-inch round cake pan
• Mixing bowls
• Whisk or electric mixer
• Spatula
• Cooling rack
• Baking sheet
• Lollipop sticks
• Parchment paper
• Microwave-safe bowl or double boiler

Nice-to-have:

• Offset spatula
• Sieve for sifting cocoa
• Parchment circles

Step-by-Step Instructions

Step 1: Bake the Cake

• Preheat oven to 175°C (350°F). Grease and line an 8-inch round cake pan.
• In a bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk oil, eggs, milk, and vanilla.
• Gradually add wet ingredients to dry, mixing until just combined. Do not overmix.
• Pour batter into the pan and bake for 25–30 minutes, or until a skewer comes out clean.
• Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Visual cue: The cake should spring back when lightly pressed and feel firm but not dry.

Step 2: Make the Frosting

• Beat butter until creamy. Add confectioners’ sugar, cocoa powder, 2 tsp cream, and vanilla. Beat on low until combined, then on high for 3 minutes.
• Add more cream if the frosting is too thick.

Visual cue: The frosting should be smooth and spreadable, not runny.

Step 3: Crumble and Mix

• Crumble the cooled cake into fine crumbs. Add frosting and mix until the mixture holds together when pressed.
• Roll into 1-inch balls. If the mixture is too sticky, chill for 15 minutes.

Visual cue: The mixture should hold its shape when rolled, not crumble or stick to hands.

Step 4: Chill and Dip

• Insert lollipop sticks into the balls and chill for 30 minutes.
• Melt chocolate or candy melts in a microwave or double boiler. Dip each pop, letting excess drip off.
• Decorate with sprinkles and let set on parchment.

Visual cue: The chocolate should coat smoothly and set within 10–15 minutes.

Troubleshooting

Substitutions and Variations

Dietary Swaps

• Egg-free: Replace eggs with 60g (1/4 cup) unsweetened applesauce or flaxseed meal (1 tbsp flax + 3 tbsp water per egg).
• Dairy-free: Use dairy-free butter and milk, and dairy-free chocolate.
• Gluten-free: Substitute all-purpose flour with a gluten-free blend (add 1/2 tsp xanthan gum).

Flavor Swaps

• Add orange zest, espresso powder, or cinnamon to the cake.
• Use white or dark chocolate for the coating.
• Fill with a small piece of nutella or caramel before dipping.

Scaling

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 3 days.
• Fridge: Keep for up to 1 week; bring to room temperature before serving.
• Freezer: Freeze for up to 2 months; thaw in the fridge and let come to room temperature before serving.
• What not to freeze: Do not freeze after dipping, as the chocolate may bloom.

Serving Suggestions

Pair with a cup of coffee or milk. For a festive touch, serve with a chocolate sauce or a dusting of cocoa powder.

FAQs

Can I use a box cake mix?
Yes, but homemade cake gives better texture and flavor. Use a chocolate cake mix and follow the package instructions.

How to prevent cake pops from falling off the stick?
Chill the cake balls before dipping and use just enough frosting to bind.

Can I double the recipe?
Yes, double all ingredients and use two cake pans.

Best oil/butter/sugar type?
Vegetable oil keeps the cake moist; unsalted butter gives a richer flavor; granulated sugar is standard.

How to bake in an air fryer/OTG?
Bake the cake in an OTG at 175°C (350°F) for 25–30 minutes. Air fryer is not recommended for cake pops.

Notes from My Kitchen

• Batch 1: Used too much frosting; cake pops were greasy. Reduced frosting by 20%.
• Batch 2: Chilled cake balls for 30 minutes; pops held shape well.
• Final: Chilling and using less frosting gave the best texture and stability.

Nutrition and Disclaimer

Approximate per serving (1 cake pop): 120 kcal, 6g fat, 16g carbs, 2g protein.
Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Conclusion

These chocolate cake pops are a fun, delicious project for home bakers. With a few simple steps and tested tips, anyone can make them successfully. Whether for a party or a treat, they’re sure to impress. Happy baking!

The Best Homemade Chocolate Cake Pops for Parties and Gifting

Course: DessertCuisine: AmericanDifficulty: Easy, Medium

Servings

18

servings

Prep time

45

minutes

Cooking time

25

minutes

Calories

120

kcal

Total time

2

hours 

15

minutes

Cooling + Chilling Time: 1 hour–1 hour 15 minutes


Moist, rich chocolate cake pops made from a simple oil-based chocolate cake mixed with homemade chocolate frosting, rolled into cake balls, and dipped in a smooth chocolate coating. Designed for home bakers, this recipe focuses on stable pops that hold their shape, with clear timing, visual cues, and make-ahead options.

Ingredients

For the Chocolate Cake (8-inch round, yields ~18–20 pops)

• All-purpose flour – 120 g – about 1 cup

• Unsweetened cocoa powder (Dutch-process or natural) – 40 g – about 1/3 cup

• Granulated sugar – 150 g – about 3/4 cup

• Baking powder – 1 tsp

• Baking soda – 1/2 tsp

• Fine salt – 1/4 tsp

• Vegetable oil (neutral, like sunflower or canola) – 120 ml – 1/2 cup

• Eggs, large, room temperature – 2

• Milk, room temperature (whole or 2%) – 120 ml – 1/2 cup

• Vanilla extract – 1 tsp

• For the Chocolate Frosting Binder

• Unsalted butter, softened to room temperature – 85 g – about 6 tbsp

• Confectioners’ (icing) sugar, sifted – 90 g – about 3/4 cup

• Unsweetened cocoa powder – 41 g – about 1/2 cup

• Heavy cream or milk – 2–3 tsp, as needed

• Vanilla extract – 1/2 tsp

• For Dipping and Decorating

• Candy melts or semi-sweet chocolate, chopped – 680 g – 24 oz

• Neutral oil (optional, to thin coating) – 1–2 tsp, if needed

• Sprinkles, crushed nuts, or decorations – as desired

Directions

•  Bake the Chocolate Cake
  Preheat the oven to 175°C (350°F). Line the bottom of an 8-inch round pan with parchment and lightly grease the sides.
  Visual cue: The pan should have a thin, even sheen of fat; no pools of oil.
  In a medium bowl, sift together: flour, cocoa powder, baking powder, baking soda, and salt. Add the sugar and whisk to combine.
  In another bowl, whisk together oil, eggs, milk, and vanilla until smooth and slightly pale, about 30–40 seconds.
  Pour the wet mixture into the dry ingredients. Whisk gently just until no dry pockets remain, about 30–60 seconds. Do not overmix.
  Visual cue: Batter should be smooth, pourable, and slightly thick, with a glossy surface.
  Pour batter into the prepared pan and tap the pan once on the counter to release large air bubbles.
  Bake on the middle rack for 25–30 minutes, or until a toothpick comes out with a few moist crumbs, not wet batter.
  Visual cue: The cake will be slightly domed, pull away just a bit from the sides, and spring back when lightly pressed in the center.
  Cool in the pan for 10 minutes, then turn out onto a wire rack, remove parchment, and cool completely, at least 45 minutes.
  Avoid this: If the cake is even slightly warm, the frosting will melt and the mixture can become greasy.
•  Make the Chocolate Frosting Binder
  In a medium bowl, beat the softened butter with a spatula or hand mixer until creamy, about 1 minute.
  Add confectioners’ sugar, cocoa powder, 2 tsp cream (or milk), and vanilla. Mix on low speed (or gently by hand) until combined, then beat on medium-high for 2–3 minutes until fluffy.
  If the frosting looks too stiff or dry, add the remaining 1 tsp cream.
  Visual cue: Frosting should be smooth and easily spreadable, holding soft peaks. It should not be runny or oily.
• Crumble the Cake and Mix
  Once the cake is fully cool, trim any very dry edges if needed. Break the cake into large pieces and place in a large mixing bowl.
  Use clean hands to crumble the cake into fine, even crumbs.
  Visual cue: The crumbs should feel soft and slightly moist, similar to damp sand, with no large chunks.
  Add about 2/3 of the frosting to the crumbs. Mix with a spatula or your hands until fully combined, then pinch and squeeze a bit of the mixture in your hand.
  Visual cue: It should press together into a smooth ball that holds its shape.
  If it crumbles apart, add more frosting a spoonful at a time until it just holds. Avoid adding all the frosting at once unless needed.
  Pro tip: The mixture should feel like soft cookie dough, not sticky frosting and not crumbly cake.
•  Shape the Cake Balls
  Line a baking sheet with parchment paper.
  Scoop about 1 tablespoon of mixture per cake pop (18–20 portions). Roll each portion between your palms into a smooth ball.
  Place the balls on the lined tray, spacing them slightly apart.
  Chill the tray in the fridge for 30 minutes.
  Visual cue: After chilling, balls should feel firmer on the outside but still soft if pressed gently.
•  Attach Sticks and Chill Again
  Melt a small amount of your chocolate or candy melts (about 2–3 tbsp) in a microwave-safe bowl:
  Heat at 50% power for 20–30 seconds at a time, stirring between bursts until just melted and smooth.
  Dip about 1 cm (1/2 inch) of a lollipop stick tip into the melted chocolate, then insert it halfway into a chilled cake ball. Repeat with all balls.
  Visual cue: A small ring of melted chocolate should sit where the stick meets the cake ball; this acts like glue.
  Return the tray with cake balls and sticks to the fridge for 15–20 minutes to set the chocolate “seal.”
• Melt the Coating and Dip
  Place the remaining chocolate or candy melts into a deep, narrow microwave-safe bowl (a mug works well).
  Microwave at 50% power in 20–30 second bursts, stirring well each time, until melted and completely smooth. If the coating is very thick, stir in 1–2 tsp neutral oil a little at a time until it flows like warm honey.
  Visual cue: The chocolate should drip in a smooth ribbon from the spoon, not clump or break.
  Working with 3–4 cake pops at a time (keep the rest in the fridge so they stay cold), dip each pop straight down into the melted chocolate until fully submerged, then slowly lift and gently tap the stick on the edge of the bowl while rotating to let excess drip off.
  Immediately add sprinkles or decorations while the coating is still wet.
  Stand the dipped cake pops upright in a styrofoam block or a box with small holes. Let them set at room temperature for 20–30 minutes or until the coating is firm to the touch.
  Visual cue: Coating should look smooth and matte or slightly glossy, with no wet spots.

Notes

• Storage and Make-Ahead
  Room temperature:
  Store finished cake pops in an airtight container for up to 3 days in a cool, dry place (not in direct sunlight or a hot kitchen).
  Refrigerator:
  Store for up to 1 week in an airtight container.
  For best flavor, bring to room temperature for 15–20 minutes before serving.
  Freezer:
  Undipped cake balls (without sticks) can be frozen in a single layer, then transferred to a sealed container or bag for up to 2 months. Thaw in the fridge overnight, then insert sticks, chill briefly, and dip.
  Fully dipped cake pops can technically be frozen, but the chocolate may develop white streaks (bloom) as they thaw. For the best look, freeze the balls only and dip fresh.
  What not to freeze:
  Avoid freezing cake pops already decorated with delicate sprinkles, drizzles, or colored details you care about cosmetically; condensation can blur colors.
• Approximate Nutrition (Per Cake Pop)
  These values are estimates based on the ingredient amounts above (using semi-sweet chocolate and including frosting and coating).
  Calories: ~120 kcal
  Total fat: ~6 g
  Saturated fat: ~3 g
  Carbohydrates: ~16 g
  Sugars: ~13 g
  Protein: ~2 g
  Fiber: ~1 g
  Nutrition disclaimer:
  These values are approximate and will vary based on the exact brands and quantities used, as well as coating thickness and decorations. Adjust for your own ingredients and portion sizes. Always follow standard food-safety practices (cool cakes thoroughly, store pops properly, and avoid leaving dairy-based treats at room temperature for extended periods).