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Chocolate Cake Pops: A Sweet Treat for Any Occasion Recipe

Chocolate Cake Pops: A Sweet Treat for Any Occasion Recipe
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★★★★★

4.8 from 30 reviews

Delicious and easy-to-make Chocolate Cake Pops that are perfect for any celebration or sweet craving. Moist devil’s food cake is combined with creamy chocolate buttercream, shaped into bite-sized balls, dipped in rich melted chocolate, and decorated with sprinkles for a festive touch. These cake pops are fun to make, visually appealing, and a delightful treat for all ages.

Ingredients

Scale

Cake Ingredients

  • 1 box (15.25 ounces) devil’s food cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs

Chocolate Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Coating and Decoration

  • 6 ounces semi-sweet chocolate, chopped
  • Assorted sprinkles (optional)
  • Lollipop sticks
  • Styrofoam block for display (optional)

Instructions

  1. Preparing the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans using baking spray with flour for an even coating. In a large bowl, combine the devil’s food cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until smooth. Pour the batter evenly into the pans and bake for 30-35 minutes or until a skewer comes out clean. Let cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  2. Making the Chocolate Buttercream Frosting: Beat softened butter in a large bowl until light and fluffy (3-5 minutes). Gradually add powdered sugar, beating well after each addition and scraping bowl sides. Add cocoa powder and milk, then beat until smooth. If too thick, add milk teaspoon by teaspoon to desired consistency. Stir in vanilla extract for enhanced flavor.
  3. Crumbling the Cake and Forming the Pops: Once cooled, crumble cakes into a large bowl by hand. Add about 2 cups of the chocolate buttercream frosting, mixing gently until the mixture holds together but is still moist. Roll into 1-inch balls using a cookie scoop for uniform size and place on parchment-lined baking sheet. Freeze for at least 30 minutes to firm up.
  4. Dipping the Cake Pops in Chocolate: Melt semi-sweet chocolate in 30-second microwave intervals stirring each time until smooth or use a double boiler. Insert lollipop sticks halfway into each frozen cake ball. Dip each ball fully into melted chocolate, tapping off excess chocolate on the bowl edge. Immediately decorate with sprinkles if desired. Place back on parchment and refrigerate for at least 30 minutes until set.
  5. Displaying Your Cake Pops: Once chocolate is set, insert cake pops into a Styrofoam block or arrange in a decorative vase. Decorate sticks with ribbons or decorative paper if desired. Store in an airtight container in the refrigerator for up to 3 days and serve chilled for best flavor and texture.

Notes

  • Use a kitchen scale to evenly divide cake batter between pans for uniform layers.
  • Do not overmix cake batter to ensure a tender crumb.
  • Adjust frosting amount to get the perfect moist but firm consistency for rolling.
  • Freeze cake balls well to prevent them from falling apart during dipping.
  • Melt chocolate gently to avoid burning or seizing.
  • Work quickly when decorating as the chocolate sets fast.
  • Store cake pops refrigerated and consume within 3 days for optimal freshness.

Nutrition

Keywords: chocolate cake pops, cake pops recipe, devil’s food cake, chocolate buttercream, party treats, dessert pops, easy baking recipe

Find it online: https://tastemadebyclara.com/chocolate-cake-pops-a-sweet-treat-for-any-occasion-recipe/