Forget about those normal cakes – chocolate cake pops are the perfect way to celebrate any occasion! These easy to make chocolatey cake pops are not just adorable, but they’re delicious, too.
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Devil’s Food Cake Chocolate Cake Pops Recipe
There’s something to be said about the simple joys of bite-size cake. These sweet treats really bring out the inner child in all of us!
Whether they’re decorated with rainbow sprinkles or a simple white chocolate drizzle, these homemade cake pops are sure to be the biggest hit at the party.
And, yes… They’re even better than the ones from Starbucks!
Be sure to try these Chocolate Covered Strawberry Cake Pops too.
Why You’ll Love this Chocolate Cake Pops Recipe:
- Fun: Kids and grown-ups alike all enjoy these chocolate cake pops! Make sure to have fun by decorating them any way you’d like.
- Delicious: They’re bite-sized, chocolate-covered pieces of dense chocolate cake – it doesn’t get much more delicious (or more chocolatey) than that!
- Convenient: At a party, there’s nothing more inconvenient than having to slice a cake or pie and serve it on plates. Next time you’re having a get-together, just put out a tray of these cake pops. Everyone can grab as many as they want, whenever they want!
Be sure to try our Red Velvet Cake Truffles.
How to Make Chocolate Cake Pops
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a baking pan.
- Whisk together the cocoa powder and the boiling water.
- Allow the cocoa mixture to cool before whisking in milk.
- Whisk together the flour, baking soda, and salt.
- Cream the butter and sugar.
- Add vanilla and eggs to the creamed butter mixture.
- Combine the cocoa and sugar mixtures.
- Add in the flour mixture in batches.
- Pour the smooth mixture into the prepared baking pan.
- Bake for 25-30 minutes.
- Remove the tray from the oven and cool.
- Break the cake into pieces until it’s a fine crumble.
- Stir in the frosting.
- Scoop the mixture into 1 1/2 inch balls.
- Refrigerate the balls for 30 minutes.
- Melt the chocolate in the microwave.
- Dip the cake balls into the melted chocolate.
- Allow the chocolate to set.
- Serve, and enjoy!
Feel free to use anything you see in my pictures, of course! A drizzle of white chocolate or your favorite rainbow/chocolate sprinkles are always great options. If you’re making these around a holiday, you could always theme your drizzle or sprinkles to that holiday! For example, red and green sprinkles are always cute on these cake pops around Christmas.
In an airtight container at room temperature, these chocolate cake pops will stay fresh for up to 5 days! If you want to extend that time by a LOT, place them in the refrigerator in that same container. There, they’ll stay fresh for up to 2 weeks. These are excellent treats to make ahead!
Remember what I said about making these ahead? Yeah – they’re perfect for freezing! In an airtight container or Ziplock bag, these chocolate treats will stay fresh for up to 6 weeks. When you’re ready to enjoy them, just let them sit in the refrigerator or on the countertop to thaw for a few hours.
Recipe Tips and Tricks
- When microwaving the chocolate, do so in 30-second intervals. Chocolate can burn pretty quickly in the microwave, so make sure you’re checking on it and stirring often!
- If you’re using sprinkles, toss them on the pops right after they’ve been dipped and the chocolate is still wet. That way, they’ll hold their place on the cake pops.
- Use a cookie scoop to make sure every single cake pop is the exact same size! Trust me, they’re way more impressive to present when they’re all the same shape and size.
More Chocolate Recipes to Try
These chocolate cake pops are so cute and fun, they’re bound to liven up any party! But don’t worry – you don’t need to be hosting a party to enjoy these chocolate treats. Sometimes, I make a batch just because!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Cake Pops Recipe
Ingredients
- ½ cup unsweetened cocoa powder 42 grams
- ⅓ cup boiling or very hot water 76 grams
- ⅔ cup milk 151 grams
- 2 cups all-purpose flour 240 grams
- ½ teaspoon baking soda 3 grams
- ¼ teaspoon kosher salt
- 1 cup unsalted butter 227 grams (2 sticks)
- 1½ cups granulated sugar 300 grams
- 1 teaspoon pure vanilla extract 4 grams
- 3 large eggs 150 grams
For Filling and assembly
- 16 ounces pre-made chocolate frosting 453 grams (1 tub), such as Betty Crocker
- 10 ounces melting chocolate 284 grams (1 bag), Ghirardelli recommended
Equipment
- Kitchen Scale (optional)
- Cookie Portion Scoop (optional)
Instructions
- Preheat the oven to 350°F. Coat a 9×13 baking pan with butter, then sprinkle a light dusting of cocoa powder over the butter. Set aside.
- In a medium bowl whisk together the cocoa powder and the boiling water. If the mixture is too thick, add in 1 tablespoon of hot water until it looks like creamy chocolate frosting. Once well combined, allow the mixture to cool for about 2-3 minutes. Once cooled, whisk in the milk until smooth and creamy, then set aside. (The mixture should be similar to very chocolate hot cocoa, or dark chocolate milk. Be sure to whisk until all of the cocoa powder is dissolved.)½ cup unsweetened cocoa powder, ⅓ cup boiling or very hot water, ⅔ cup milk
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.2 cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- In a large bowl, with a hand mixer, beat the butter and sugar, mixing until it is blended together and looks creamy. Continue mixing and add in the vanilla and the eggs.1 cup unsalted butter, 1½ cups granulated sugar, 1 teaspoon pure vanilla extract, 3 large eggs
- Add the cocoa mixture to the sugar mixture, mixing on medium speed until it is all well combined together. Add in the flour mixture in batches, while mixing on low to medium speed. Once the batter is smooth and creamy, pour it into the prepared pan and spread evenly.
- Bake for about 25-30 minutes, until a toothpick comes out clean or the top of the cake springs back when touched. Remove from the oven and allow to cool.
- Once the cake has cooled, break it into pieces until it is a fine crumble. Stir in the frosting, mixing until the crumble forms into a small ball and sticks together.16 ounces pre-made chocolate frosting
- Scoop into 1½ inch balls and roll into a round shape. Place the shaped balls into a large bowl and refrigerate for about 30 minutes.
- In a medium microwave-safe bowl, melt the chocolate. Place the pop stick into the chocolate, just covering the top of the stick before inserting into the cake pop this helps hold the cake pop on the stick when you are dipping). Dip the entire ball of cake into the chocolate, until it is completely covered. Tap the middle of the stick onto the edge of the bowl so the excess chocolate drips back into the bowl. Allow the chocolate to set.10 ounces melting chocolate
Notes
- You can purchase a cake pop stand, similar to the one in the photos, for under $20. You can also use a block of styrofoam to hold the sticks, or place them top down on a piece of parchment paper. I have used styrofoam blocks and wrapped them in paper or tissue paper for a pretty presentation.
- I place the balls in the refrigerator to help them hold their shape while dipping into the warm chocolate, and the coolness of the cake quickens the setting of the chocolate.
- This recipe makes 36-40 pops. I use an entire tub of pre-made frosting, which is 16 ounces (just under 2 cups of frosting). If you want to make a speedier batch of cake pops with a box cake mix, only use HALF of the tub of frosting.
- Cake mix cakes are half of this recipe. You can also choose different flavors of frosting, and colors to dip. There are so many options!
- When microwaving the chocolate, do so in 30-second intervals. Chocolate can burn pretty quickly in the microwave, so make sure you’re checking on it and stirring often!
- If you’re using sprinkles, toss them on the pops right after they’ve been dipped and the chocolate is still wet. That way, they’ll hold their place on the cake pops.
- Use a cookie portion scoop to make sure every single cake pop is the exact same size! Trust me, they’re way more impressive to present when they’re all the same shape and size.
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