Chocolate Cake Pops

5 from 3 votes

Rich chocolate cake and homemade chocolate buttercream, rolled into balls, dipped in chocolate, and finished with sprinkles.

Cook Time2 5

Cooling Time1 20

Total Time3 25

Course: Dessert

Cuisine: American

Servings: Cake Pops

Calories: 196kcal

Author: Jessica

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.

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.

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.

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.

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.