Chocolate cake + chocolate frosting + cute heart sprinkles = the most adorable treat! Today we’re making chocolate cake pops because many of you request them, especially after I shared my vanilla cake pops. Your wish is my command. What I love most, however, is that you have creative control. You can decorate these cake pops in your own unique way, which makes this recipe 100x more fun.
I have plenty of step-by-step photos and lots of tips/tricks. I want you to understand every instruction so you can follow along and know what the heck you’re doing. The process isn’t difficult– you’re literally just baking a chocolate cake and making frosting then mixing them together. Things just get a little particular when it comes to rolling, lollipop-sticking, and dunking/dipping. If you can make bread bowls, you can totally handle cake pops! (They’re more fun to eat too… sprinkles!)
By the way, if you’ve ever eaten store-bought cake pops– these taste totally different. They’re from scratch. No cake mix. No canned frosting. No preservatives. You can actually TASTE the homemade.
How To Make Chocolate Cake Pops
Quick tip: Whenever I make cake pops from scratch, I always begin the night before. I make the cake, cover it, and let it sit out at room temperature overnight. I also prepare the frosting, cover, and refrigerate. This way everything’s ready to go.
It might seem like the switch from vanilla cake pops to chocolate cake pops is easy. Replace some flour with cocoa powder, right? And vanilla frosting with chocolate frosting? I wish! Chocolate is a complicated soul and requires a little finesse, that’s why my vanilla cake and chocolate cake recipes are so different! I baked a couple single layer chocolate cakes before stopping at this one. The first few began with creamed butter + sugar. My favorite chocolate cakes and cupcakes typically rely on oil for the fat because (1) HELLO MOISTURE and (2) the flavor of butter really isn’t necessary because chocolate overpowers it anyway. My initial thought with cake pops, however, was that I needed a slightly drier cake to get the best texture for cake pops (because it will be mixed with frosting). Well this was just a huge mess from the start because dry cake is gross.
That being said, you’ll need oil for the cake. And a few other basics like cocoa powder, sugar, flour, and eggs. Hot water is also a must. Remember why from when we made this tuxedo cake?The hot liquid encourages the cocoa powder to bloom and dissolve. When I make chocolate cake, I usually reach for hot coffee (instead of hot water) because coffee accentuates the chocolate favor—but that’s not as crucial here. Because we’re just crumbling the cake and mixing with chocolate frosting!
Triple Chocolate Fudge Cake Truffles Recipe
By the way, you can totally enjoy this chocolate cake on its own. If you ever need a single layer chocolate cake—use this guy. It’s
Like, italicize and bold good. Deep and dark chocolate flavor. Super moist. Super rich. Top with chocolate buttercream, whipped cream, peanut butter frosting, or red wine chocolate ganache.
What was a little more difficult than testing the perfect single layer chocolate cake was figuring out how much frosting I needed. Too much frosting and the cake pops are wet and greasy. Too little frosting and you won’t have enough to bind the cake crumbles.I have the perfect amount of frosting you’ll need. It’s not much because the chocolate cake is already so moist.
The Best Chocolate Cake Pops
Crumble the cake into the bowl of frosting and yes, you’ll feel very weird doing this. You just made this beautiful chocolate cake and will now break it up into a bowl of frosting. Because that’s what cake pops are—cake crumbs and frosting.
Once the two are mixed together, it’s time to roll the mixture into balls. This part is EASY. I found the chocolate cake pops much easier to roll into balls than my vanilla version. This mixture is just sooo smooth! Your hands will get a little sticky, but just roll with it. Hahahaha get it? get it?
Smaller wins. If you roll the cake pops too large, they’ll wobble off the lollipop stick. They’re too heavy. You need 1 Tablespoon of the cake pop mixture per ball. No more, no less. You’ll end up with 40 of them. Quite a lot—but these babies freeze beautifully! And you can gift them to anyone and everyone. Who doesn’t love a homemade cake pop? Seriously WHO.
How To Make Gluten Free Cake Pops
These cake balls need to chill in the refrigerator before we pop ’em with a lollipop stick. Why? They’re much too delicate right now; they’ll completely fall apart. Which reminds me… you do NOT have to make these as pops. You can make them truffle style by simply rolling them up and coating in chocolate. Either way you enjoy them, chill the cake balls before coating. I just place them on a lined baking sheet and refrigerate them for a couple hours.
Speaking of chocolate, you can dunk the cake ballsinto pure chocolate, which is what I prefer for best taste, but that’s pretty expensive. You need a good amount for all 40 cake pops! You can use candy melts/candy coating instead. I give both options in the recipe below along with notes for each choice.
Contrary to my wordy post (sorry!!!) and 1 million photos, I promise chocolate cake pops are simple (about as simple these Oreo balls!). As long as you follow my tips in this post and get started the night before per my suggestion, it’s simple!
Best Homemade Chocolate Cake Pops Recipe
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onMoist, fudgy cake wrapped in a chocolate candy shell, these Chocolate Cake Pops are sinfully delicious. Satisfy your chocolate craving with these handheld sweet treats.
Love cake pops? You have to try these Starbucks birthday cake pops and red velvet cake pops, and this ultimate cake pop guide.
Easy Chocolate Cake Pops • A Table Full Of Joy
Pro Tip:If you don’t have access to the EZ thins dipping aid, you can thin out the candy coating with an equal amount of coconut oil or vegetable oil.
You can store these Chocolate Cake Pops at room temperature for about a week, and up to 4 weeks in the refrigerator. Wrap each one first in plastic wrap and then in foil. Then place them in a lidded container to keep them from getting crushed.
Yes, these can be prepared ahead of time. You can make the cake balls and attach them to the cake pop stick, then store them in an airtight container in a single layer, with a paper towel lining the bottom. Keep them in the fridge for up to 5-7 days before you take them out to dip, sprinkle, and serve.
Triple Chocolate Cake Pops
These Chocolate Cake Pops are rich and moist with a candy shell. They are the perfect handheld treat for the chocolate lover in your life.
Calories: 127 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 18 mg | Sodium: 141 mg | Potassium: 59 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 26 IU | Calcium: 26 mg | Iron: 1 mg
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Christmas Cake Pops
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!These rich, fudgy Chocolate Cake Pops are the perfect one-bite dessert! My 100% from-scratch recipe uses just one cake pan and makes plenty to share
Introducing your newest chocolate fix: chocolate cake pops! These simple cake pops are rich, fudgy, and dangerously chocolatey. They are also 100% from-scratch, with not even a sprinkle of cake mix or teaspoon of canned frosting in sight. Don’t worry though, they’re just as easy as the shortcut version, but 10x more flavorful and irresistible. They taste like a bite-sized, more decadent version of my chocolate cake!
When I shared my classic cake pops a few months ago, many of you expressed interest in a chocolate version (because everything is better with chocolate, of course!). While I could have suggested simply halving my chocolate cake and tossing in some chocolate frosting, I really wanted to have a tested version, and that’s exactly what I’m sharing today.
Starbucks Chocolate Cake Pops
SAM’S TIP: If you’d like, you can use very hot coffee instead of hot water; this will make your cake pops even
Chocolatey and rich. I do this with my chocolate cake recipe and LOVE the results (and no, it won’t make the cake pops taste like coffee!).
SAM’S TIP: Don’t freeze your cake balls for longer
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