These Chocolate Cake Pops are everything a good bite-sized treat should be. One hundred percent homemade, wildly addictive, and super indulgent. Rich chocolate cake, creamy chocolate buttercream, and a crisp chocolate shell, all in one perfect bite on a stick.
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- Why You'll Love This Recipe ❤️
- What Is A Cake Pop?
- Chocolate Cake Pop Ingredients
- Try These Variations, Add-Ins, Etc.
- How to Make Chocolate Cake Pops
- How to Dip Cake Pops in Chocolate
- Expert Tips For Homemade Cake Pops
- Storage Options & How to Store
- FAQ's & Troubleshooting
- More Bite Sized Dessert Recipes
- 📖 Recipe
- ⭐️ Leave a Review
Looking for more delicious chocolate treats to add to your dessert table? I've got you covered! My chocolate crinkle cookies are fudgy, crackly, and always delicious. For more one-bite chocolate treats, my chocolate cocoa truffles and milk chocolate almond bark are both ridiculously easy. And for something a little different, my muddy buddies are the ultimate no-bake party snack. This easy graham cracker toffee is a fun option when you want a treat with a bit of crunch.
Why You'll Love This Recipe ❤️
- They taste like a bakery treat but cost a fraction of the price. One batch makes 24 cake pops for less than you'd pay for half a dozen at a specialty shop.
- Completely make-ahead friendly. Make the cake, buttercream, or even the fully dipped pops days (or months!) in advance, so they're ready for whenever you need them.
- Super customizable. Dip them in any kind of chocolate you like, swap the sprinkles, or save time by using a boxed cake mix instead of making it from scratch.
- No cake pop maker required. Just a mixing bowl, a stick, and a little patience. I'll walk you through every trick, so yours come out smooth and crack-free the first time.
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What Is A Cake Pop?
A cake pop is exactly what it sounds like: crumbled cake mixed with buttercream, rolled into a little ball, dipped in chocolate, and decorated with sprinkles, all propped up on a stick. Instead of baking batter directly into a ball shape, this recipe starts with a fully baked chocolate cake that gets crumbled and mixed with a mound of chocolate buttercream, so every bite ends up rich and moist.
Chocolate Cake Pop Ingredients
- Cocoa Powder: Dutch-processed gives you a deeper, darker chocolate flavor. Natural cocoa powder will work in a pinch, but it is slightly more acidic tasting.
- Coffee: Using coffee helps deepen the chocolate flavor. Swap in warm water if you'd rather skip it.
- Buttercream: Homemade is truly worth it for this recipe. The butter in the homemade buttercream will firm up more than store-bought frostings and hold the cake pops together better.
- Chocolate for Dipping: Chocolate candy melts will give you the best results, or regular chocolate bars can be used (see my tips for using regular chocolate bars in the recipe card).
- Cake Pop Sticks: Any sturdy stick will work, like lollipop sticks, bamboo cocktail skewers or popsicle sticks.
- Sprinkles: I love using a sprinkle blend for a fun and colourful pop. You can also use regular sprinkles like jimmies or sugar sprinkles, just avoid using nonpareils, as the colour tends to run.
A full list of ingredients with exact quantities can be found on the recipe card below.
Try These Variations, Add-Ins, Etc.
- White Chocolate Cake Pops: Dip in white chocolate or white candy melts instead of milk or dark chocolate for a lighter, sweeter shell.
- Milk or Dark Chocolate Cake Pops: For a richer, more classic "death by chocolate" flavor, use milk or dark chocolate candy melts.
- Two-Tone Dipping: Dip half of the cake pop in white chocolate and half in milk chocolate for a fun twist.
- Boxed Cake Mix Shortcut: Use your favorite boxed cake mix instead of the from-scratch cake in the recipe if you're short on time. Prepare it as directed on the box and carry on with the cake pop recipe after that.
- Cake Flavor Swaps: Try using homemade carrot cake or pumpkin spice cupcake batter baked into a cake (with cream cheese buttercream instead), funfetti cake, or Dalgona coffee cake using the same buttercream method, minus the cocoa powder.
- Shape Variations: Square "building block" pops for kids' parties, oval-shaped popsicle cake pops for summer, or heart shapes for Valentine's Day.
- Mix-Ins: Fold mini chocolate chips or finely chopped chocolate chip cookies into the cake-buttercream mixture for extra texture.
How to Make Chocolate Cake Pops
Making the Chocolate Cake for the Cake Pops
- Sift together the flour, cocoa powder, baking soda, and salt in a large bowl and set it aside. This keeps your batter free of any cocoa powder lumps later on.
- In the bowl of a stand mixer, beat the sugar, melted butter, egg, and vanilla until the mixture is thick and creamy.
- Pour in the buttermilk and coffee, then mix until just incorporated. Don't worry, you won't taste the coffee, it just deepens the chocolate flavor.
- Add the sifted dry ingredients and mix on low-medium speed until a thick batter has formed, scraping the sides as needed until there are no dry bits left.
- Pour the chocolate cake batter into a greased 9" cake pan. Bake at 350°F for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool slightly in the cake pan before moving it to a cooling rack to fully cool. When the cake has fully cooled, crumble it into a large bowl.
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Making the Chocolate Buttercream
- Beat the butter on high speed until light and fluffy, about 2 minutes. This is what gives the buttercream its super smooth texture.
- Add the cocoa powder and beat until fully combined, it should turn a deep rich chocolate brown color.
- Add half the confectioners' sugar along with a little bit of the milk, then beat on high for 2 minutes until thick and creamy. Scrape down the sides, and add the remaining sugar and milk, and beat on high for another 2 minutes.
- Keep beating until the chocolate buttercream is smooth and holds its shape firmly. If it's not holding stiff peaks, beat in another ¼ cup of confectioners' sugar and try again.
How to Make Cake Balls and Attach to Sticks
- Add the buttercream to your bowl of crumbled cake.
- Mix with a hand mixer until the buttercream is fully worked in, with no dry crumbs left behind.
- Divide and shape the cake into 24 equally sized balls (about the size of a golf ball), then refrigerate until cold and firm.
- Dip the end of each stick into a little melted chocolate, then insert it into the center of a cake ball. Pop them back into the fridge for another 10 minutes to let the chocolate and sticks set.
How to Dip Cake Pops in Chocolate
- Set up your dipping station: melted chocolate in one bowl, sprinkles within reach. This part moves fast, so have everything ready before you start.
- While the cake balls are still cold, dip each one into the melted chocolate and twirl to coat it completely. Then use a spoon to gently tap off any excess chocolate.
- Add the sprinkles immediately after dipping. The cold cake ball sets the chocolate coating fast, so decorate the second it's dipped, or the sprinkles won't stick.
- Set the finished cake pops on parchment paper (or prop them upright in a cake pop stand, styrofoam block, or bowl of rice) and return them to the fridge to let the chocolate fully set.
Expert Tips For Homemade Cake Pops
- Decorate immediately. Add sprinkles the second you finish dipping, the coating sets fast on a cold cake ball, and sprinkles won't stick once the chocolate hardens.
- Dip the stick first. Dip just the tip of each stick in melted chocolate before inserting it into the cake ball. It acts as glue and keeps your pops from spinning loose during decorating.
- Chill three times, not once. Chill the cake balls before inserting the sticks, then chill briefly after the sticks are inserted, and chill for the last time after they have been fully decorated. Cake pops are best after being refrigerated for at least 12 hours or overnight before serving.
- Watch your chocolate's temperature. Chocolate that's too hot can crack and separate on cold cake balls, while chocolate that's too cool will look clumpy and thick. Reheat in 10-15 second bursts as needed while you work.
- If you are in a rush and want to speed up the chilling process, you can place the cake balls in the freezer instead of the refrigerator. Don't let the cake balls fully freeze until you are ready to store them (see my notes on freezing below).
Storage Options & How to Store
- Room Temperature: Cake pops can sit out for a few hours for serving, but for longer storage, refrigerate.
- Refrigerator: Store cake pops in an airtight container or a bag for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to an airtight container or a bag for up to 3 months. Thaw in the fridge, not at room temperature, to avoid condensation ruining the chocolate shell.
- Make-Ahead Tip: Bake the cake and make the buttercream up to 2 days ahead and store separately, then assemble and dip the day before you need them.
FAQ's & Troubleshooting
How Far in Advance Can I Make Cake Pops?
You can fully prepare and dip cake pops up to 3 months ahead and store them in the freezer, or make them 4 days ahead and keep them refrigerated. For the best texture, let them sit out for about 15 minutes before serving.
How do I coat cake pops evenly?
Work quickly. The cold cake balls cool the chocolate as you dip, so it thickens the longer you go. Once it starts looking thick instead of runny, microwave it for 10-15 seconds, until it thins back out. You'll likely need to do this once or twice while dipping a full batch.
Why do my cake pops crack after dipping?
Cracking almost always comes down to temperature shock, like dipping a super cold cake ball into chocolate that's too hot. Let your chocolate cool ever so slightly after melting, and let the cake balls sit for a couple of minutes before dipping so the temperature gap isn't as extreme.
Why does my cake pop keep falling off the stick?
This is almost always because the cake ball wasn't chilled long enough, or the stick wasn't dipped in melted chocolate before inserting it into the cake ball. Make sure the cake balls are thoroughly chilled and dip the stick into melted chocolate before inserting it into the cake pop.
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📖 Recipe
Chocolate Cake Pops
Rich chocolate cake and homemade chocolate buttercream, rolled into balls, dipped in chocolate, and finished with sprinkles.
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Print Recipe Pin RecipeServings: 24 Cake Pops
Calories: 196kcal
Ingredients
Chocolate Cake
- 1 cup All Purpose Flour
- ½ cup Dutch Processed Cocoa Powder 20%-22%
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Granulated Sugar
- ¼ cup Butter melted
- 1 large Egg
- 1 teaspoon Pure Vanilla Extract
- ½ cup Buttermilk
- ½ cup Strong Black Coffee
Chocolate Buttercream
- 2 cups Confectioners' Sugar
- ½ cup Butter softened
- ¼ cup Dutch Processed Cocoa Powder 20%-22%
- 6 teaspoons Milk divided
- 1 teaspoon Vanilla Extract
Chocolate Coating & Supplies
- 24 Lollipop Sticks or Bamboo Skewers
- 2 cups Candy Melts or High-Quality Chocolate
- Sprinkles of choice
Instructions
Making the Chocolate Cake
- Preheat oven to 350°F. Lightly grease and line a 9" cake pan.
- Sift the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, melted butter, egg, and vanilla until thick and creamy. Add the buttermilk and coffee, mixing until just incorporated. Add the sifted dry ingredients and beat on medium speed until the batter is thick and smooth.
- Pour the batter into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Making the Chocolate Buttercream
- Beat the butter on medium speed for 2 minutes, until creamy. Add the cocoa powder and vanilla, then beat until incorporated.
- Add the confectioners' sugar and milk in two additions, beating on high for 2 minutes after each, until the buttercream is smooth, thick, and holds stiff peaks.
Making the Cake Balls & Attaching the Sticks
- Crumble the cooled cake into a large mixing bowl, add the buttercream, and beat with a hand mixer until fully combined.
- Scoop and roll into 24 golf ball-sized balls, then refrigerate for at least 30 minutes.
- Melt the chocolate or candy melts (see notes for methods). Dip the tip of each stick into the melted chocolate and insert it into the center of a cake ball. Refrigerate for 10 minutes to let the sticks set before decorating.
Dipping and Decorating
- While the cake balls are still cold, dip each one into the melted chocolate, twirling to coat completely, and gently tap off any excess chocolate with a spoon.
- Decorate immediately with sprinkles while the chocolate is still wet, it sets fast on the cold cake ball.
- Place the cake pop on parchment paper or stand upright in a styrofoam block, cake pop stand, or rice-filled bowl to set. Refrigerate for 12 hours or overnight before serving for the best texture and flavor.
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Notes
- Dutch Processed Cocoa Powder: Gives a deeper chocolate flavor vs. natural cocoa powder, which is more acidic tasting.
- Coffee: You won't be able to taste the coffee in the cake, it just helps deepen the chocolate flavor. Swap it for warm water if you don't want to use coffee.
- Cake: If you prefer to use a boxed cake mix, prepare it as per the directions on the box. Do not use the included frosting package. You must make your buttercream.
- Chocolate: Candy melts work the best for this recipe. Melt candy melts in 10-15 second intervals in the microwave, stirring in between sessions, or use a double broiler. If you prefer to use a chocolate bar, melt the chocolate in a double broiler and add 1-2 tablespoons of melted coconut oil. The coconut oil will help to thin out the chocolate, and it will help the chocolate firm up once it has been coated on the cake pop.
- How to make quick buttermilk: Add 1 ½ teaspoons of white vinegar or lemon juice into a liquid measuring cup. Fill the measuring cup with enough milk to measure ½ cup. Stir and let stand for 5 minutes before using.
- How to store: Store cake pops in an airtight container in the refrigerator and enjoy within 4 days. Cake pops can be frozen for up to 3 months.
- Cake pop sticks: Use lollipop sticks, cocktail skewers, or popsicle sticks.
- Ensure the chocolate is not too hot. If it is too hot, dipping a cold cake ball can cause the chocolate to crack or separate.
Nutrition
Serving: 1cake pop | Calories: 196kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 158mg | Potassium: 63mg | Fiber: 1g | Sugar: 24g | Vitamin A: 199IU | Calcium: 15mg | Iron: 1mg
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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Allison says
Can't wait to make these for valentines day.
Jessica says
I would love to know how they turn out and what you think!
Turisno_Crisk says
The result is a delicious, melt in your mouth, death by chocolate gluten-free dairy-free cake pop that pretty much anybody will enjoy. The bonus is it’s perfectly portioned! It’s just the right amount of treat without going overboard. And, of course, the kids asked for their favorite Juicy Juice flavor to enjoy with their personally picked pop!
Kellie says
They are so beautiful! Thanks!
Jessica says
Thank you 🙂
Jessica says
I created this chocolate cake pop recipe years ago, and it still remains one of our favorite recipes ever!