Description
These easy homemade cake pops are a fun and delicious treat! Moist chocolate cake is crumbled and mixed with rich buttercream, then dipped in chocolate for a perfect bite-sized dessert that’s great for parties or an everyday sweet treat.
Ingredients
Units
Scale
- Chocolate Cake:
- 1 cup all-purpose flour
- 1/2 cup Dutch-processed cocoa powder (20%-22%)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup strong black coffee, cooled
- Buttercream Frosting:
- 2 cups confectioners' sugar
- 1/2 cup butter, softened
- 1/4 cup Dutch-processed cocoa powder (20%-22%)
- 6 teaspoons milk, divided
- 1 teaspoon vanilla extract
- Chocolate Coating:
- 2 cups candy melts or high-quality chocolate
- 24 lollipop sticks or bamboo skewers
Instructions
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, combine sugar, melted butter, egg, vanilla, buttermilk, and cooled coffee until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until well combined.
- Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the buttercream, beat together butter, confectioners’ sugar, cocoa powder, 5 teaspoons milk, and vanilla until smooth. Adjust consistency with remaining milk if needed.
- Crumble the cooled cake into a large bowl, then mix with buttercream until it holds together but is not too wet.
- Shape mixture into 24 small balls and insert lollipop sticks. Chill in the refrigerator for at least 1 hour.
- Melt chocolate or candy melts according to package instructions. Dip each cake pop into the chocolate, allowing excess to drip off.
- Place dipped cake pops on parchment paper to set. Optionally, decorate before chocolate sets.
Notes
- Ensure the cake is completely cooled before crumbling to prevent a soggy mixture.
- Chill the cake balls well before dipping for a smooth coating.
- Use high-quality chocolate for the coating for best taste and shine.
- Store cake pops in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 cake pop
- Calories: 210
- Sugar: 20g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg