Chocolate Cake Pops
Delicious chocolate cake pops made from scratch with homemade chocolate cake, chocolate frosting, and topped with sprinkles.
Equipment
- 9-inch round or square pan
- Stand Mixer
- rubber spatula
- Baking sheet
- glass measuring cup
Ingredients
Cake Ingredients
- 1 cup all-purpose flour spooned & leveled
- 1 cup granulated sugar
- 6 Tablespoons unsweetened natural cocoa powder ⅓ cup + 1 Tbsp
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup canola, vegetable, or melted coconut oil
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup hot water
Chocolate Frosting
- 6 Tablespoons unsalted butter softened to room temperature
- ¾ cup confectioners’ sugar
- ½ cup unsweetened natural or Dutch-process cocoa powder
- 2-3 teaspoons heavy cream or milk
- ½ teaspoon pure vanilla extract
Coating
- 24 ounces candy melts or semi-sweet chocolate bars *
- sprinkles
Instructions
Preparation Steps
- 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.
- 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 to cool completely.
- Make the frosting: Beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream/milk, and vanilla extract, and beat on low speed until incorporated, then high speed for 3 minutes.
- Crumble the cooled cake into the bowl with frosting. Beat until well combined.
- Form cake mixture into balls, refrigerate for 2 hours or freeze for 1 hour.
- Melt the coating in a measuring cup in the microwave, stirring until smooth.
- Dip one end of a lollipop stick into the coating, insert it into the center of the cake ball, then dip the ball into the coating. Tap off excess and decorate with sprinkles.
- Allow coating to set within an hour. Store in the refrigerator for up to 1 week.
Notes
Make the cake a day ahead. Cake balls can be stored in refrigerator or freezer for later use.
Nutrition
Serving: 1cake popCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg
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