How To Make Cake Pops Chocolate Smooth

These chocolate cake pops are made with moist chocolate cake, delicious chocolate frosting, then coated in more chocolate and dipped in sprinkles! These can be made with a box mix or a cake made from scratch, and there are instructions for making it vegan or gluten free!

Chocolate cake pops have got to be one of the cutest desserts ever - there's just something about eating a little piece of cake on a stick, you know?

Cake pops are so great for kids or adults, and you can customize them with fun sprinkles for birthdays, Christmas, Halloween, weddings, or pretty much any event or holiday you can think of! While they are a labour of love, they are so worth it in the end.

Easy And Delicious Chocolate Cake Pop Recipe

These cake pops are already dairy free, so to make them dairy free, simply use dairy free chocolate chips, and use this dairy free chocolate cake recipe.

To make the cake pops with regular ingredients, simply swap out the ingredients in the chocolate cake recipe with regular dairy ingredients, and do the same for the frosting. You can use any chocolate melts or chocolate chips for the coating.

To make vegan cake pops, use this vegan chocolate cake recipe, and use vegan butter and milk in the buttercream. For the chocolate coating, you can use vegan semisweet chocolate chips, or any vegan chocolate chips you'd like.

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To make a gluten free version of these cake pops, simply swap out the chocolate cake for your favorite gluten free chocolate cake from scratch or use a gluten free box mix cake.

STEP ONE: Begin making the chocolate cake. If using a box mix, follow the instructions on the box to make the cake. If making this recipe from scratch, follow the instructions here. Preheat the oven to 350°F and preparean8 inch round cake pan or 8x8 square baking pan.

STEP TWO: In a large bowl, whisk flour, cocoa powder, salt, sugar, baking soda, and baking powder together. Mix in the egg, vanilla, and oil, then add the milk. Pour in the hot water and whisk until smooth. Bake for 20-26 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

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STEP THREE: Let the cake cool completely, then make the chocolate frosting. Mix butter and cocoa powder together in a large bowl, then slowly add vanilla extract, powdered sugar, and salt. Add milk if buttercream seems too thick.

STEP FOUR: Break and crumble the cooled chocolate cake into the bowl with the buttercream and use your hands or a standing mixer to mix it all together until the frosting is fully combined.

STEP FIVE: Form the mixture into 1 tablespoon - sized balls and place them on a parchment lined baking sheet. Refrigerate for at least two hours or freeze for about 1 hour.

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STEP SIX: Once the cake pops have chilled, melt the chocolate candy melts or chocolate chips in a microwave-safe mug or liquid measuring cup or 30 seconds at a time, stirring in between intervals until melted fully. If using chocolate chips, you may need to thin out the chocolate with a little bit of oil.

STEP SEVEN: Dip the tip of one end of each cake pop stick into the chocolate then gently push it into one of the cake balls, not all the way through but further than halfway. Dip the cake pop into the cup of chocolate and turn it until it's fully coated, letting extra chocolate drip off. Dip in sprinkles if desired and place it in a styrofoam box or a large cup filled with rice or anything that would hold the sticks upright. Allow the chocolate to set for about 30-60 minutes.

Sure! I personally love to make my cakes from scratch, but this recipe works just as well with a boxed cake if you're short on time. Follow the instructions on the box for making the cake, then follow the rest of the instructions as written in this post.

How To Make To Cake Pops

Absolutely! Chocolate chips will be too thick when melted, so you'll need to thin out the chocolate before dipping. To do this, add a little bit of oil to the melted chocolate and stir. Add 1 tablespoon at a time until the chocolate is thin enough that a cake pop can easily be dipped, twirled, and pulled out without extra thickness and weight.

Yes! Instructions are outlined further up in this post, but I recommend using this vegan chocolate cake recipe, then using vegan butter and chocolate for the frosting and coating.

Yep! Simply use your favorite gluten free chocolate cake recipe (or gluten free box), then make sure that the remaining ingredients you use in the frosting and coating are gluten free as well.

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There are a few ways to make a cake pop stand. You can either poke holes in a styrofoam block, or a cardboard box (like an old Amazon box) with the lollipop sticks, or fill a few cups with rice so that you can place the cake pops up right in the cups without them falling over.

Sure! Chocolate cake inside with a white chocolate coating is a delicious combination. You can even make some with white chocolate melts (or white chocolate chips), and some with semi sweet chocolate.

These cake pops should be moist, and if they are falling apart they are likely too dry. If you used our dairy free chocolate cake recipe and the cake was dry, you likely over-measured your flour. Regardless of which chocolate cake recipe you used, if it's dry you can make a bit more buttercream if needed, which will add more moisture.

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I use these lollipop sticks and order them on Amazon, but you can also get them at craft stores like Micheals, or some grocery stores.

The cake balls must be no bigger than 1 tablespoon or else they will be too heavy and fall off the sticks!

The chocolate cake pops can be stored covered in the fridge for up to 10 days. You can also make the cake balls ahead of time, store in the fridge for up to 3 days, then dip them in chocolate.

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To freeze the cake pops, place in a ziploc freezer bag and freeze for up to 2 months. They can be thawed at room temperature when you're ready to serve them.

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me onInstagramor Facebook so I can check it out!

These chocolate cake pops are made with moist chocolate cake, delicious chocolate frosting, then coated in more chocolate and dipped in sprinkles!

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PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the Metric tab.

MEASURING FLOUR and COCOA POWDER:Either measure your flour using akitchen scale or use theproper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.

VEGAN OPTION: To make vegan cake pops, use this vegan chocolate cake recipe, and use vegan butter and milk in the buttercream. For the chocolate coating, you can use vegan semisweet chocolate chips, or any vegan chocolate chips you'd like.

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GLUTEN FREE OPTION: To make gluten free cake pops, swap out the chocolate cake for your favorite gluten free chocolate cake from scratch or use a gluten free box mix cake.

CHOCOLATE COATING: If the chocolate mixture is too thick, the cake pops will break or fall off the sticks when you dip them. To thin out the chocolate, add in 1 tablespoon of vegetable oil or other neutral oil (coconut oil works too) at a time and stir. Keep adding more until the chocolate is thin enough that a cake pop could be swirled in the chocolate easily.

TIP: Melt the chocolate in a 2 cup glass liquid measuring cup, since they are tall and deep and easies to dip in. Avoid using a shallow bowl or dish since you want to be able to dip the cake pop and submerge it in chocolate.

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Storage and Freezing Instructions: The cake pops can be stored covered in the fridge for up to 10 days. You can also make the cake balls ahead of time, store in the fridge for up to 3 days, then dip them in chocolate. To freeze the cake pops, place in a ziploc freezer bag for up to 2 months. Thaw at room temperature when ready to serve.

Calories: 184 kcal Carbohydrates: 24 g Protein: 3 g Fat: 10 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 6 mg Sodium: 93 mg Potassium: 184 mg Fiber: 2 g Sugar: 15 g Vitamin A: 117 IU Vitamin C: 1 mg Calcium: 62 mg Iron: 1 mgChocolate cake + chocolate frosting + cute heart sprinkles = the most adorable treat! Today we’re making chocolate cake pops because many of you request