Bite Sized Chocolate Delights

4.64 from 19 votes

Easy Chocolate Cake Pops Recipe (with Cake Mix)

These quick and easy chocolate cake pops transform a simple box of cake mix and a few basic ingredients into a decadent, bite-sized dessert perfect for any party or sweet craving.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 36 truffles

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Ingredients

• 15.25 ounces chocolate cake mix (1 box)*
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs
• 16 ounces chocolate frosting (1 tub)
• 10 ounces melting chocolate (1 bag)**

Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan
• Cookie Portion Scoop (optional)

Instructions

Bake the Cake:

1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan with butter or a nonstick baking spray, then set it aside, ensuring every corner is covered.
2. In a spacious medium bowl, combine the chocolate cake mix, 1 cup of water, ½ cup of vegetable oil, and the 3 large eggs. Mix thoroughly with an electric mixer or whisk until the batter is smooth and well-combined, making sure no dry pockets of cake mix remain.
   
3. Carefully pour the prepared cake batter into your greased 9×13 baking pan, spreading it evenly. Bake according to the time and temperature specified on your cake mix package, typically around 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the pan from the oven and allow the cake to cool completely on a wire rack. This step is crucial; a warm cake will make crumbly, sticky balls.
   

Form the Cake Balls:

1. Once your chocolate cake has cooled down entirely, transfer it to a large mixing bowl. Using your hands, a fork, or a stand mixer with the paddle attachment, break the cake into small, fine crumbles. Ensure there are no large lumps remaining, as this will affect the texture of your cake pops.
   
2. Add the entire 16-ounce tub of chocolate frosting to the cake crumbles. Mix well, either by hand or with a mixer, until the mixture is fully combined and resembles a thick, slightly wet dough. It should be pliable enough to form into a ball without crumbling apart, but not overly sticky or dense. Adjust the frosting amount if necessary to achieve the perfect consistency.
   
3. Using a cookie scoop (preferably a 1½-inch scoop) or a tablespoon, portion out the cake mixture. Roll each portion firmly between your palms to create smooth, dense, and perfectly round balls. Place the formed cake balls onto a baking sheet lined with parchment paper.
   
4. Transfer the baking sheet with the shaped cake balls into the refrigerator. Chill them for a minimum of 30 minutes. This chilling step is essential as it helps the cake balls firm up, making them much easier to dip and ensuring they stay securely on their sticks.
   

Assemble the Cake Pops:

1. In a microwave-safe bowl, melt the 10 ounces of melting chocolate. Heat it in 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely smooth and fluid. Be careful not to overheat it, as chocolate can scorch quickly.
   
2. Take one pop stick and dip about ¼ inch of its tip into the melted chocolate. Immediately insert this chocolate-coated tip into the center of a chilled cake ball, pushing it about halfway through. This chocolate acts as an edible glue, securely attaching the cake pop to the stick. Return these partially assembled cake pops to the refrigerator for another 5-10 minutes to allow this initial chocolate bond to set.
   
3. Once the chocolate on the sticks has set, retrieve the cake pops from the fridge. Dip each entire cake ball into the melted chocolate, rotating gently to ensure a complete and even coating.
   
4. Carefully lift the dipped cake pop and gently tap the middle of the stick against the edge of the bowl. This action helps any excess chocolate drip back into the bowl, leaving a smooth, thin, and even coating. If adding sprinkles or other decorations, do so immediately while the chocolate is still wet. Place the finished cake pops upright in a foam block or a tall glass, or lay them on parchment paper, and allow the chocolate coating to fully set. You can refrigerate them briefly to speed up this process.
   

To Make Cake Balls/Truffles (without sticks):

1. If you prefer cake balls or truffles without sticks, simply follow the “Form the Cake Balls” steps. In a medium microwave-safe bowl, melt the chocolate as instructed. Using a fork or a dipping tool, carefully dip each cake ball into the melted chocolate, ensuring it’s fully coated. Lift the ball, allowing any excess chocolate to drip off. Place the dipped truffles on a parchment-lined baking sheet and let the chocolate set completely before serving. You can decorate them with sprinkles, drizzles, or cocoa powder while the chocolate is still wet.

Notes for Success

Yield: This versatile recipe consistently produces a generous batch of 36-40 delicious cake pops or truffles, making it perfect for parties or for sharing. I typically use an entire 16-ounce tub of pre-made frosting, which is just under 2 cups, for the ideal cake-to-frosting ratio.
*Cake Base Versatility: These delightful treats can be made with almost any flavor of boxed cake mix you desire. Feel free to experiment with vanilla, red velvet, lemon, or even funfetti cake mixes to create a variety of cake pop flavors!
**Recommended Coating: For the smoothest melt and a beautiful, hard shell that sets quickly, I highly recommend using chocolate candy melts or almond bark. Regular chocolate chips can also be used, but you’ll likely need to thin them out with a tablespoon or two of coconut oil or shortening to achieve the best dipping consistency and a glossy finish.
Expert Tips for Perfect Cake Pops:

• For uniform and professional-looking cake pops, always use a cookie scoop (a 1½-inch scoop works best) to portion out your cake mixture. Consistency in size ensures they cook evenly and look impressive when presented.
• Chilling is your best friend! Placing the cake balls in the refrigerator before dipping not only helps them maintain their spherical shape but also speeds up the setting process of the warm melted chocolate, resulting in a quicker and cleaner coating.
• When melting chocolate in the microwave, proceed with caution. Always heat in short 30-second bursts, stirring diligently after each interval. Chocolate can burn very quickly in the microwave, so constant vigilance is key to a smooth, workable consistency.
• Feel free to customize your coating! You can use all milk chocolate for a classic taste, all white chocolate for a creamy contrast, or even a combination of both for a marbled effect or decorative drizzles.
• If you plan to add sprinkles, nonpareils, or other small decorative toppings, remember to toss them onto the dipped truffles immediately after coating, while the chocolate is still wet and tacky. This ensures they adhere properly.

Storage Solutions: Your delicious chocolate cake pops can be stored in an airtight container at room temperature for up to 5 days, maintaining their freshness and flavor. For longer enjoyment, they can be kept in the refrigerator for up to 2 weeks, or even frozen for up to 6 weeks. When ready to enjoy frozen cake pops, simply allow them to thaw at room temperature for about 30 minutes before indulging.

Nutrition Facts

Chocolate Cake Pops Recipe (with Cake Mix)

Amount Per Serving (1 truffle)

Calories 204
Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 28mg9%

Sodium 64mg3%

Potassium 87mg2%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 20g22%

Protein 2g4%

Vitamin A 185IU4%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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Detailed Step-by-Step Guide: How to Master Chocolate Cake Pops

Creating these delightful chocolate cake pops is a rewarding process, and breaking it down into clear steps makes it incredibly easy. Follow along to craft your own batch of perfect, bite-sized treats.

Step 1: Preparing and Baking Your Cake Base

Make the Batter: Begin by preheating your oven to a precise 350°F (175°C). While the oven heats, take a 9×13 inch baking pan and thoroughly coat it with butter or a reliable nonstick baking spray. Ensure that every inch of the pan, especially the corners, is greased to prevent sticking. In a spacious medium mixing bowl, combine the entire 15.25-ounce box of chocolate cake mix with 1 cup of water, ½ cup of vegetable oil, and 3 large eggs. Using an electric mixer or a sturdy whisk, mix these ingredients until a smooth, uniform batter forms. Be diligent in scraping down the sides of the bowl to ensure there are no hidden pockets of dry cake mix.

Bake the Cake: Carefully pour the freshly mixed chocolate cake batter into your prepared 9×13 inch baking pan, spreading it evenly with a spatula to ensure a level bake. Place the pan in the preheated oven and bake according to the instructions provided on your specific cake mix box, which typically takes about 30 minutes. To confirm doneness, insert a toothpick into the center of the cake; it should come out clean. Once baked, remove the pan from the oven and allow the cake to cool completely on a wire rack. This cooling period is crucial – attempting to crumble a warm cake will result in a messy, sticky disaster. For best results, you can even bake the cake a day ahead and let it cool overnight, ready for crumbling.

Step 2: Transforming Cake into Truffle Base

Crumble the Cake: Once your chocolate cake has cooled completely to room temperature, transfer it into a large, sturdy mixing bowl. Now comes the fun part! Using your hands, a large fork, or even a stand mixer fitted with the paddle attachment, break the cake into small, fine crumbles. The goal here is a consistent texture, almost like coarse sand, ensuring there are no large chunks or uneven pieces that could interfere with the smooth texture of your cake pops. This step is key to achieving that signature cake pop consistency.

Add the Frosting: To the bowl of finely crumbled cake, add the entire 16-ounce tub of store-bought chocolate frosting. Begin mixing the frosting into the cake crumbles. You can do this by hand, wearing food-safe gloves for easier, less sticky mixing, or by using your stand mixer on a low speed. Continue mixing until the cake crumbles and frosting come together to form a fairly wet, uniform dough. This dough should be sticky enough to hold its shape when pressed, but not so dense that it loses its cake-like texture. You’ll know it’s ready when you can easily roll a small portion into a ball without it falling apart. Remember, achieving the right consistency here is vital for perfectly textured cake pops.

Scoop and Roll the Truffles: Now it’s time to shape your cake pops! Using a small cookie scoop, ideally a 1½-inch size, or a simple tablespoon, portion out uniform amounts of the cake and frosting mixture. Take each portion and gently roll it between your palms, applying even pressure to form perfectly round, smooth balls. Place these shaped cake balls onto a baking sheet lined with parchment paper. Achieving consistent sizes will not only make your cake pops look more professional but also ensure even dipping later on. This meticulous shaping contributes significantly to the final aesthetic appeal.

Chill for Firmness: Once all your cake balls are perfectly shaped and arranged on the parchment-lined baking sheet, transfer the entire sheet into the refrigerator. Allow them to chill for at least 30 minutes, or even longer if you have the time. This crucial chilling step allows the cake and frosting mixture to firm up considerably. A firm, cold cake ball is much easier to work with when it comes to inserting sticks and dipping in warm chocolate, as it will hold its shape and prevent crumbling. If your cake balls are too warm, they might soften and potentially fall apart during the dipping process, so don’t skip this step!

Step 3: Assembling and Coating Your Chocolate Cake Pops

Melt the Chocolate & Insert Sticks: Prepare your melting chocolate by placing 10 ounces of candy melts or almond bark into a microwave-safe bowl. Heat the chocolate in 30-second increments, stirring thoroughly after each one, until it is completely smooth and free of lumps. Be vigilant to avoid overheating, which can cause the chocolate to seize. Now, retrieve your chilled cake balls and pop sticks. Dip about ¼ inch of the tip of each pop stick into the melted chocolate, then immediately insert the chocolate-coated tip into the center of a cake ball, pushing it approximately halfway through. The melted chocolate acts as a powerful edible adhesive, securing the cake ball to the stick. Place these partially assembled cake pops back into the refrigerator for another 5-10 minutes, allowing the chocolate “glue” to set firmly. This extra chilling prevents your cake pops from slipping off during the final dipping stage.

Dip and Set for a Perfect Finish: Once the chocolate securing the sticks has set, it’s time for the final coating! Take your assembled cake pops from the fridge. Dip each entire cake ball into the bowl of melted chocolate, rotating it gently to ensure it is completely and evenly coated. Lift the dipped cake pop and hold it over the bowl, gently tapping the middle of the stick against the edge of the bowl a few times. This action allows any excess chocolate to drip back into the bowl, resulting in a smooth, thin, and professional-looking coating. If you plan to add sprinkles, edible glitter, or other decorations, do so immediately while the chocolate is still wet and tacky. Finally, place the finished cake pops upright in a foam block (or a sturdy tall glass if you don’t have one) or lay them carefully on parchment paper. Allow the chocolate coating to fully set, which you can accelerate by briefly chilling them in the refrigerator again. Once set, your beautiful chocolate cake pops are ready to be enjoyed!

Frequently Asked Questions About Chocolate Cake Pops

Can I use any flavor of cake mix?

Absolutely! The beauty of this recipe lies in its versatility. While this guide focuses on chocolate cake pops, you can easily substitute the chocolate cake mix for vanilla, red velvet, lemon, strawberry, or even a funfetti mix. Just ensure the frosting flavor complements your chosen cake base for the best results. For example, vanilla cake with vanilla frosting, or red velvet cake with cream cheese frosting (which you can also buy pre-made!).

What’s the best type of chocolate for dipping?

For a smooth, glossy finish and a hard shell that sets quickly, I highly recommend using candy melts or almond bark. These products are specifically designed for dipping and melting smoothly. If you opt for regular chocolate chips, you might need to thin them out with a tablespoon or two of coconut oil or shortening. This will improve their dipping consistency, making them more fluid and easier to work with, preventing a thick, clumpy coating.

How can I prevent my cake pops from cracking?

Cracking usually happens if there’s a significant temperature difference between the cake ball and the melted chocolate, or if the chocolate is too thick. Ensure your cake balls are properly chilled (but not frozen solid) and that your melted chocolate is warm and fluid, but not scorching hot. Thinning chocolate chips with a bit of coconut oil can also help. Dipping quickly and tapping off excess chocolate immediately also reduces stress on the coating.

Can I make these without sticks, as cake truffles?

Yes, absolutely! Many people prefer to make these as delightful cake truffles. Simply follow all the steps for making the cake mixture, crumbling, adding frosting, and rolling into balls. Then, instead of inserting sticks, you would use a fork or a dipping tool to carefully dip each cake ball into the melted chocolate. Let the excess drip off, then place on parchment paper to set. They make elegant, bite-sized desserts perfect for a platter.

What are some creative decoration ideas?

The possibilities are endless! Beyond sprinkles, consider drizzling contrasting melted white chocolate (or another color) over the set chocolate coating. You can also roll them in chopped nuts, shredded coconut, mini chocolate chips, edible glitter, or even crushed candies. For a truly professional touch, you can use edible markers or small edible sugar decorations. Get creative and have fun!

How to Store and Enjoy Your Chocolate Cake Pops

Proper storage is key to maintaining the freshness, delicious taste, and perfect texture of your homemade chocolate cake pops. These delightful treats are quite resilient and can be stored in several ways, depending on how long you plan to keep them.

For immediate enjoyment or short-term storage, place your chocolate cake pops in an airtight container at room temperature. They will remain wonderfully fresh and moist for up to 5 days, making them a fantastic make-ahead dessert for parties or everyday treats. Ensure they are kept away from direct sunlight or heat sources to prevent the chocolate coating from melting.

If you’ve made a larger batch or want them to last longer, transfer the cake pops to an airtight container and store them in the refrigerator. When chilled, they will maintain their quality and flavor for up to 2 weeks. The cold temperature helps firm up the cake and chocolate coating, and they can be enjoyed straight from the fridge or allowed to come to room temperature for a softer bite.

For the longest storage option, chocolate cake pops freeze exceptionally well. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, ensuring as much air as possible is removed. They can be stored in the freezer for up to 6 weeks. When you’re ready to indulge, simply remove the desired number of cake pops from the freezer and let them thaw at room temperature for about 30 minutes before enjoying. This ensures they return to their perfectly moist and delicious state.