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Cake pops, a mixture of crumbled chocolate cake and cream cheese frosting molded into balls and covered in candy melts and a popular and delicious treat. Using a cake mix and standard frosting however, can create an overly sweet pop when dipped into melted candy. These cake pops start with an eggless cake recipe that’s simple and not too sweet. Combined with a chocolate frosting recipe that heavy on the chocolate taste, these cake pops balance nicely with the vanilla candy coating for a dense, fudgy treat that’s not overly sweet.
Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!
Eggless Chocolate Cake Recipe
Makes One 8-inch Square Cake
- 1/2 Cup Butter
- 1 Cup Sugar
- 2 Ounces Melted, Unsweetened Chocolate
- 2 Cups Sifted Flour
- 1 Teaspoon Baking Soda
- 1-1/4 Cups Buttermilk
- 1/4 Cup Hot Coffee
- 1 Teaspoon Vanilla Extract
- Butter an 8-inch square pan and set it aside
- Cream the butter and sugar together thoroughly and stir in the chocolate
- Add the baking soda and mix thoroughly
- Alternately add the flour and butter milk, stirring continuously
- Pour in the coffee and vanilla, and mix until the batter is thick and light mocha in color
- Pour into the pan and bake at 350-degrees for 35 – 40 minutes or until the cake is springy to the touch
- Cool completely and then crumble the cake either by hand or in a food processor
The buttermilk and coffee will give a cake a rich, chocolate taste that isn’t too sweet. Perfect for combining with frosting and candy.
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Chocolate Cream Cheese Frosting Recipe
- 8 Ounces Soft Cream Cheese
- 8 Tablespoons Heavy Cream
- 6 Cups Confectioners’ Sugar
- 8 Ounces Melted, Unsweetened Chocolate
- 1 Teaspoon Vanilla Extract
- Beat the cream cheese and cream together thoroughly
- Add the confectioners’ sugar slowly, beating continuously
- Mix in the chocolate and vanilla and beat thoroughly to combine
Cake Pop Assembly
- When the cake has cooled completely and been reduced to crumbs, mix the frosting and cake together in a large bowl until the cake is smooth and almost resembles mud.
- Form the cake and frosting mixture into balls with the hands. This step is a lot like forming mud pies, and can be fun for kids to help with. Size can vary, but smaller balls are easier to work with when coating with candy.
- Stick a lolli-pop stick into each cake ball and mold the mixture around the stick.
- Place the finished balls onto a sheet of parchment paper and refrigerate for at least one hour.
- Melt several candy melt wafers in a microwave or double boiler pot according to the manufacturer’s directions.
- Remove the cake pops one at a time from the refrigerator and dip them into the melted candy. Rotate them as the candy drips off to thoroughly coat. The colder the cake ball is, the better the results will be; if the pop gets too warm and is not sticking to the lolli-pop stick, refrigerate it longer.
- When the candy has hardened, place the finished pops on parchment paper until thoroughly cool.
- Store the finished pops in an air tight container until eaten.
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