Chocolate Cake Pops from Scratch
Rich, moist, and chocolatey cake pops made completely from scratch—no box mix, no canned frosting. Just homemade love, dipped in smooth chocolate and topped with colorful sprinkles!
Ingredients
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 6 Tablespoons Unsweetened natural cocoa powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Canola vegetable, or melted coconut oil
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 1/2 cup Hot water
- 6 Tablespoons Unsalted butter
- 3/4 cup Confectioners’ sugar
- 1/2 cup Unsweetened cocoa powder
- 2-3 teaspoons Heavy cream or milk
- 1/2 teaspoon Pure vanilla extract
- 24 ounces Candy melts or semi-sweet chocolate bars
- 1 jar Sprinkles
Instructions
- Step 1 Preheat oven to 350°F (177°C). Grease a 9-inch baking pan. In a large bowl, whisk dry ingredients. In a separate bowl, mix wet ingredients. Combine everything and add hot water last. Pour into pan and bake for 25–27 minutes. Let cool.
- Step 2 Beat softened butter until creamy. Add powdered sugar, cocoa powder, cream, and vanilla. Beat until fluffy and well combined.
- Step 3 Crumble cooled cake into frosting. Mix until combined. Roll into 1-tablespoon balls and refrigerate for 2 hours.
- Step 4 Melt chocolate coating. Dip sticks into chocolate, then insert into cake balls. Dip each cake ball, decorate with sprinkles, and place upright to set.
Notes
Let the melted chocolate cool slightly before dipping to avoid cracked coatings. Roll cake balls smaller than 1 tablespoon to keep them secure on the stick. Decorate immediately after dipping.