Introduction

These homemade chocolate cake pops are a delightful treat combining rich chocolate cake with smooth cocoa frosting, all coated in a luscious semi-sweet chocolate shell. Perfect for parties or a fun baking project, they’re surprisingly easy to make and sure to impress.

A bouquet of nine round chocolate cake pops covered with smooth dark chocolate coating and decorated with tiny, colorful round sprinkles all over. These cake pops are arranged sticking out of a tall white vase, closely grouped, showing their rich chocolate texture and bright sprinkles. In the foreground, a small silver bowl holds more of the same colorful sprinkles on a white marbled surface, with some stray sprinkles scattered nearby. The background is softly blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (spooned & leveled, 125 grams)
¼ cup plus 2 tablespoons unsweetened natural cocoa powder (30 grams)
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup packed light brown sugar (100 grams)
½ cup granulated sugar (100 grams)
⅓ cup canola or vegetable oil (80 ml)
½ cup buttermilk (120 ml)
1 large egg
1 teaspoon pure vanilla extract
½ cup boiling water (120 ml)
1 teaspoon instant espresso powder (optional but recommended)
¼ cup unsalted butter, softened (½ stick; 60 grams)
¾ cup powdered sugar (90 grams)
2 tablespoons unsweetened cocoa powder, sifted (10 grams)
1 tablespoon milk (15 ml)
¼ teaspoon pure vanilla extract
16 ounces semi-sweet chocolate (e.g., 4 bars of 4 oz each)
1 tablespoon refined coconut oil (14 grams)
Optional: sprinkles or chopped nuts for decoration

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper. Set aside.
Step 2: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the brown sugar and granulated sugar until well combined.
Step 3: Add oil, buttermilk, egg, and vanilla extract to the dry ingredients and mix just until combined.
Step 4: Dissolve the instant espresso powder in boiling water, then add to the batter and mix until combined. The batter will be thin.
Step 5: Pour the batter into the prepared pan and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool the cake in the pan on a wire rack for 30 minutes. Run a knife around the edge, remove the cake from the pan, and cool completely on the wire rack.
Step 7: For the frosting, beat the softened butter until smooth. Gradually add powdered sugar and mix on medium speed until combined.
Step 8: Add cocoa powder, scrape the bowl sides, then mix in milk and vanilla extract until the frosting is smooth.
Step 9: Crumble the cooled cake into small pieces in a large bowl. Add ½ cup of frosting and mix until the mixture resembles cookie dough.
Step 10: Roll the mixture into 1-tablespoon sized balls and place them on a parchment-lined baking sheet. Freeze for 1 hour.
Step 11: Melt semi-sweet chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
Step 12: Pour some melted chocolate into a tall cup for dipping and let it cool slightly for about 10 minutes.
Step 13: Dip the end of a lollipop stick into the melted chocolate, then insert it halfway into a frozen cake ball. Dip the ball fully into the chocolate, tap off excess, and add sprinkles or nuts if desired.
Step 14: Place the dipped cake pops upright in a styrofoam block to set. Repeat with remaining balls, working in batches to keep them frozen.
Step 15: Let the cake pops set at room temperature for at least 30 minutes before serving.

Tips & Variations

If you don’t have buttermilk, substitute with milk mixed with ½ teaspoon lemon juice or vinegar, let sit for 5 minutes before using.
Adding the espresso powder enhances the chocolate flavor but can be omitted if preferred.
Use different coatings like white chocolate or candy melts for colorful variations.
Decorate with a variety of sprinkles, chopped nuts, or drizzle contrasting chocolate for festive presentation.
Freeze leftover cake balls if you want to make more cake pops later; just thaw slightly before dipping.

Storage

Store cake pops in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Make sure they are completely set before storing. For longer storage, freeze cake pops for up to one month and thaw in the refrigerator before serving. If refrigerated, allow them to come to room temperature for best flavor and texture. Reheating is not recommended as it may melt the chocolate coating.

How to Serve

A white speckled plate holds around ten smooth, dark chocolate cake pops, each covered in colorful round sprinkles scattered mostly on the top half. One cake pop, positioned near the front, is slightly bitten, showing a moist, dark brown inner cake layer with fine texture. The white sticks are visible, pointing outward from the plate, and a few sprinkles are scattered on the white marbled surface beneath. The overall look is bright and inviting with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for coating?

Yes, you can use milk chocolate, white chocolate, or candy melts according to your taste. Just adjust melting times and handle with care to prevent burning.

How do I keep the cake pops from falling off the sticks?

Dipping the stick in melted chocolate before inserting it into the cake ball helps glue the ball to the stick. Also, freezing the cake balls before dipping ensures they hold together better during coating.