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Homemade Chocolate Cake Pops Recipe

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★★★★★

4.7 from 54 reviews

Delightfully rich and bite-sized, these Homemade Chocolate Cake Pops combine moist chocolate cake with smooth chocolate frosting, all coated in a luscious semi-sweet chocolate shell. Perfect for parties, celebrations, or a fun treat, these cake pops are made from scratch with easy-to-find ingredients and decorated with optional sprinkles or nuts for a personalized touch.

Ingredients

Scale

For the Chocolate Cake

  • 1 cup all-purpose flour (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)

For the Chocolate Frosting

  • ¼ cup unsalted butter, softened (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

For the Coating & Decoration

  • 16 ounces semi-sweet chocolate (4 × 4oz Ghirardelli Semi-Sweet Chocolate Bars)
  • 1 tablespoon refined coconut oil (14 grams)
  • Optional: sprinkles or chopped nuts for decoration

Instructions

  1. Prepare the cake pan: Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan with nonstick spray and line the bottom with parchment paper to prevent sticking. Set it aside.
  2. Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in both the brown and granulated sugars until well combined.
  3. Add wet ingredients: To the dry mix, add oil, buttermilk, egg, and vanilla extract. Stir gently until everything is just incorporated.
  4. Dissolve espresso powder: Mix the instant espresso powder into the boiling water until fully dissolved. Pour this into the batter and mix until combined. Expect a thin batter.
  5. Bake the cake: Pour the batter into the prepared cake pan and bake for 28 to 30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. The top should spring back lightly when touched.
  6. Cool the cake: Remove from oven and cool in the pan on a wire rack for 30 minutes. Run a knife around the edges, then release the cake from the pan and cool completely on the rack.
  7. Make the frosting: Beat the softened butter in a stand mixer or with a handheld mixer until smooth. Gradually add powdered sugar, starting slow then medium speed, mixing 1 to 2 minutes until combined.
  8. Add cocoa and liquids: Mix in sifted cocoa powder thoroughly, scrape bowl sides, then add milk and vanilla extract. Mix on medium speed until smooth.
  9. Combine cake and frosting: Crumble the cooled cake into small pieces in a large bowl or mixer bowl. Add ½ cup of frosting, mixing until fully combined into a dough-like consistency.
  10. Form cake balls: Roll the mixture into 1-tablespoon sized balls and place on a parchment-lined baking sheet. Freeze for 1 hour to firm up.
  11. Melt coating chocolate: Combine semi-sweet chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until smooth and fully melted.
  12. Prepare for dipping: Transfer melted chocolate into a tall, wide cup for dipping and let cool slightly (about 10 minutes).
  13. Dip cake pops: Remove 4 to 5 balls from the freezer at a time. Dip one end of a lollipop stick ½-inch into melted chocolate, then insert it ¾ of the way into a cake ball. Dip the entire cake pop into chocolate coating, excluding the stick. Tap to remove excess chocolate, add sprinkles or nuts if desired, then stand the pops upright in styrofoam to set.
  14. Repeat and cover all cake pops: Continue dipping remaining balls in batches, replenishing chocolate as needed until all are coated.
  15. Set the cake pops: Allow the coated cake pops to set at room temperature for at least 30 minutes until the chocolate hardens.

Notes

  • Using instant espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • Freeze cake balls adequately before dipping to prevent them from falling apart in the chocolate.
  • Refined coconut oil helps achieve a shiny, smooth coating and makes the chocolate easier to dip.
  • Store cake pops in an airtight container at room temperature for up to 2 days or in the refrigerator for longer freshness.
  • Leftover frosting can be frozen for later use or spread on cupcakes or cakes.
  • Be gentle when tapping off excess chocolate to maintain smooth, even coating without damaging the cake pop.

Keywords: chocolate cake pops, homemade cake pops, chocolate dessert, bite-sized treats, party snacks

Find it online: https://ricoloranz.com/homemade-chocolate-cake-pops-recipe/