Chocolate dipped cake pops turn a baked boxed cake and a few spoonfuls of frosting into soft, truffle like balls on sticks, coated in smooth melted chocolate and finished with sprinkles for a bite sized dessert that looks like it came from a bakery.
The process has a few stages but none of them are difficult. You bake, crumble, mix with frosting, shape, chill, and dip, and the pops can be made days ahead, which makes them ideal for birthdays and gifts.
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Why This Chocolate Dipped Cake Pops Recipe Works
Frosting binds the crumbs. A small amount mixes with the crumbled cake into a dough like paste that rolls easily into smooth balls, while too much makes the pops greasy and heavy.
Chilling firms the shape. Twenty minutes in the freezer sets the balls so they hold on the sticks and do not slide off in the warm chocolate coating.
Dipping the stick first anchors the pop. A bit of melted chocolate on the tip acts as glue when the stick goes into the ball, which keeps the pop secure during dipping.
Ingredients for Chocolate Dipped Cake Pops
- You need one box of cake mix, prepared and baked as directed on the package, about half a cup of frosting, and twelve ounces of chocolate or candy melts.
- Sprinkles, mini chocolate chips, or crushed cookies are optional for decorating, and a little coconut or vegetable oil can thin the coating if it thickens.
Cake: Bake it fully and let it cool completely. Warm cake turns gummy when mixed with frosting.
Frosting: Add it by the spoonful until the crumbs hold together when squeezed, and stop before the mixture feels wet.
Chocolate or candy melts: Melt it slowly in short intervals, stirring in between, until smooth but not too hot.
Lollipop sticks: Use paper or plastic sticks, and dip the tip in chocolate before inserting it into each ball.
Sprinkles: Add them right after dipping, while the coating is still wet, or they will not stick.
How to Make Chocolate Dipped Cake Pops
1. Bake and crumble. Bake the cake as directed, cool it completely, and crumble it in a large bowl until it looks like fine sand.
2. Add the frosting. Mix in a few spoonfuls of frosting until the mixture is sticky and easy to shape.
3. Roll the balls. Roll the mixture into balls about the size of a ping pong ball and place them on a lined tray, then freeze for twenty minutes.
4. Melt the chocolate. Melt the chocolate or candy melts until smooth, then dip the tip of each stick in the chocolate and push it into a ball.
5. Dip and decorate. Dip each pop into the chocolate, twirl and tap off the extra, add sprinkles, and let the coating dry upright.
How to Serve Chocolate Dipped Cake Pops
Stand the pops in a block of foam or a tall glass of sugar to dry and serve. Fluffy chocolate buttercream frosting makes a rich binder, lemon layer cake makes a bright flavor option, and bakery style chocolate cookies and tall chocolate chip muffins fill a dessert table.
How to Store and Reheat Chocolate Dipped Cake Pops
Keep the cake pops in an airtight container in the refrigerator for up to one week, and let them sit at room temperature for twenty minutes before serving. Because they contain cake and frosting, do not leave them out for more than two hours, and avoid humid spots.
Tips and Variations for Chocolate Dipped Cake Pops
Flag the allergens. These pops contain wheat, milk, egg, and soy, and sprinkles or candy melts may contain other allergens.
Small child warning. The sticks are a choking hazard for very young children, so remove them or skip the pops for toddlers.
Do not overheat. Overheated chocolate turns thick and dull, so melt it gently and stop when it is just smooth.
Thin the coating. A teaspoon of coconut or vegetable oil makes thick chocolate smoother and easier to dip.
Use a tall cup. A narrow tall cup of chocolate lets you dip the whole pop in one smooth motion.
Keep the balls cold. Work with a few at a time and keep the rest in the freezer so they stay firm.
Mind the pops. Do not crowd the finished pops while they dry, since touching ones can stick and crack.
Check trusted guidance. Read the Texas AgriLife Extension food safety guide for safe handling of baked goods.
Frequently Asked Questions About Chocolate Dipped Cake Pops
Why do my chocolate dipped cake pops fall off the stick?
The balls were too soft or too heavy, or the stick was not dipped in chocolate first. Chill the balls and use chocolate as glue.
How long do chocolate dipped cake pops last?
They keep for up to one week in an airtight container in the refrigerator.
Can I freeze chocolate dipped cake pops?
Freeze the undipped balls for up to two months, then thaw them in the refrigerator before dipping.
Why is my chocolate coating cracking?
The balls were too cold or the coating was too thick. Let the balls sit for a few minutes and thin the chocolate with oil.
How much frosting should I use?
Use just enough to hold the crumbs together, usually a few spoonfuls, and stop before the mixture feels wet.
Chocolate Dipped Cake Pops
Equipment
- Large mixing bowl
- Baking pan
- Lollipop sticks
- Tall microwave safe cup
- Lined tray
Ingredients
Main Ingredients
- 15 oz cake mix one box, prepared and baked as directed on the package
- ½ cup frosting plus a spoonful more if needed
- 12 oz chocolate or candy melts
- ¼ cup sprinkles optional
Instructions
Cooking
- Bake. Bake the cake as directed and cool completely.
- Crumble. Crumble the cake and mix in the frosting until sticky.
- Roll. Roll into balls and freeze twenty minutes.
- Dip. Dip each stick in melted chocolate, insert it, then coat the pop.
- Decorate. Add sprinkles and let the coating dry.
