Classic Chocolate Cake Pops
Make chocolate cake pops with a fudgy cake center, chocolate buttercream, smooth candy coating, and easy step-by-step dipping instructions.
🍽 24 servings
⏱ Prep: 40 min
⏰ Total: 105 min
📊 Medium
Vegetarian
Ingredients
- 4 cups cups Fully cooled 8-inch chocolate cake or approximately 4 cups chocolate cake crumbs
- 1/3 cup (start with 1/4 cup) cups Silky Chocolate American Buttercream
- 16 oz oz Chocolate candy coating or melting wafers
- 24 sticks Cake-pop sticks
- as needed cups Sprinkles
Instructions
- Crumble the fully cooled chocolate cake into fine crumbs.
- Add 1/4 cup of Silky Chocolate American Buttercream initially and mix thoroughly.
- Add additional buttercream 1 tablespoon at a time only if necessary. The mixture should hold together when compressed but should not become greasy or paste-like.
- Portion approximately 1 1/2 tablespoons per pop and roll into smooth balls.
- Chill the cake balls for 30 minutes.
- Melt a small amount of candy coating.
- Dip approximately 1/2 inch of each stick into the melted coating.
- Insert the stick into each cake ball approximately halfway.
- Chill for another 15 minutes to set.
- Melt the remaining candy coating according to product instructions.
- Dip each cake pop completely into the coating, then gently tap off excess.
- Decorate immediately with sprinkles if desired.
- Stand upright in a cake pop stand or Styrofoam block until the coating sets.
Chef's Notes
CRITICAL CAKE POP NOTE: Do not use too much frosting. The cake should bind together without becoming wet or overly sweet. CROSS-LINKS: Chocolate Fudge Cupcakes (cake base), Silky Chocolate American Buttercream (binder).