With these quick and easy chocolate cake pops, I take 5 simple ingredients and turn them into a decadent dessert. I use a simple prepared boxed chocolate cake, plus premade frosting and melting chocolate to create quick and easy chocolate cake pops or truffles. My kids love to help decorate them!
Rich chocolate cake + chocolate frosting + chocolate coating = the most indulgent yet simple treat! This one’s super quick and easy, so I was able to get both of my kiddos involved. They loved mushing the cake and frosting together and choosing the decorations!
What’s in This Chocolate Cake Pops Recipe?
- Chocolate Cake Mix: Makes this recipe super easy. Use your favorite brand. When I’m feeling fancy, I’ll make my favorite homemade chocolate sheet cake.
- Vegetable Oil: Adds moisture and richness to the cake.
- Eggs: Give the cake structure.
- Chocolate Frosting: Using a tub of store-bought frosting is the easiest option, but you could also make your own chocolate frosting.
- Melting Chocolate: Use a bar of melting chocolate, melting wafers, or candy melts for the coating.
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How to Store and Reheat
Store leftover chocolate cake pops in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 weeks. Let thaw at room temperature before enjoying.
Tips for Success
- This recipe makes 36-40 cake pops/truffles. I use an entire tub of pre-made frosting, which is 16 ounces (just under 2 cups of frosting).
- Use a cookie scoop to make sure every single truffle is the exact same size! Trust me, they’re way more impressive to present when they’re all the same shape and size.
- 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.
- 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 truffles right after they’ve been dipped and the chocolate is still wet.
Chocolate Cake Pops Recipe (Truffles)
Ingredients
- 15.25 ounces chocolate cake mix 432 grams (1 box), such as Betty Crocker
- 1 cup water 227 grams
- ½ cup vegetable oil 100 grams
- 3 large eggs 150 grams
- 16 ounces chocolate frosting 453 grams (1 tub), such as Betty Crocker
- 10 ounces melting chocolate 284 grams (1 bag), Ghirardelli recommended
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Cookie Portion Scoop (optional)
Instructions
- Preheat the oven to 350°F. Coat a 9×13 baking pan with butter or nonstick spray and set aside.
- Mix the cake mix, water, oil, and eggs together in a medium bowl. Pour into the prepared baking pan and bake according to the instructions on the package, or about 30 minutes. Remove from the oven and allow to cool.15.25 ounces chocolate cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- 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 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. Using a fork, dip each cake ball into the chocolate briefly, then let drip off. Allow the chocolate to set before serving.10 ounces melting chocolate
Notes
- To make cake pops, 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.
How To Make Chocolate Cake Pops Step-by-Step
Bake the Cake: Preheat the oven to 350°F. Coat a 9×13 baking pan with butter or nonstick spray and set aside. Mix 15.25 ounces (1 box) of cake mix, 1 cup of water, ½ cup of vegetable oil, and 3 large eggs together in a medium bowl. Pour into the prepared baking pan and bake according to the instructions on the package, or about 30 minutes. Remove from the oven and allow to cool.
Crumble the Cake: Once the cake has cooled, break it into pieces until it is a fine crumble. Stir in 16 ounces of chocolate frosting, mixing until the crumble forms into a small ball and sticks together.
Scoop the Truffles: 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.
Dip the Truffles: In a medium microwave-safe bowl, melt 10 ounces of melting chocolate. Using a fork, dip each cake ball into the chocolate briefly, then let drip off. Allow the chocolate to set before serving.
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