These rich, fudgy Chocolate Cake Pops are the perfect one-bite dessert! This 100% from-scratch recipe uses a single cake pan and yields plenty to share. A how-to video is included.
Chocolate Cake Pops From Scratch
If you’re after a chocolatey bite-sized treat, these chocolate cake pops deliver. They’re fudgy, intensely chocolate-flavored, and made entirely from scratch—no boxed mixes or canned frostings. Despite being made from pantry staples, the method is straightforward and yields cake pops that taste like a miniature, more decadent chocolate cake.
After requests for a chocolate version of my classic cake pops, I developed and tested this recipe to ensure the texture and flavor are spot on. The result is a simple, reliable recipe that’s perfect for parties, gifts, or just keeping on hand for a sweet snack.
Why try this recipe:
- All the flavor of a rich chocolate cake in an easy one-bite form.
- Bakes in a single 8″ cake pan; easily doubled if you need more.
- Great for making ahead and assembling when convenient.
- Uses basic ingredients without relying on boxed mixes or premade icing.
What You Need
Key ingredients that give these cake pops their fudgy texture and bold chocolate taste:
- All-purpose flour. This recipe uses regular all-purpose flour for the cake.
- Natural cocoa powder. Because the recipe uses baking soda as the leavening agent, natural (non-Dutch) cocoa is required. Dutch-process cocoa reacts differently with baking soda.
- Very hot water. Use steaming-hot water to help “bloom” the cocoa and intensify the chocolate flavor.
- Buttermilk. Adds tang and moisture. If you don’t have buttermilk, a simple two-ingredient substitute works well.
- Egg + egg yolk. An extra yolk boosts richness and tenderness in the cake.
SAM’S TIP: Substitute very hot coffee for the hot water if you want an even deeper chocolate flavor—your cake pops won’t taste like coffee, just richer chocolate.
This overview explains the main ingredients and their roles. The full ingredient list and step-by-step instructions are included below.
How to Make Chocolate Cake Pops
- Prepare the batter: Whisk dry ingredients together, stir in melted butter, add eggs, then mix in buttermilk and vanilla. Gradually stir in hot water until the batter is smooth. Pour into a greased 8″ cake pan.
- Bake and cool: Bake at 350°F (175°C) for about 30–35 minutes. Let the cake cool in the pan for 15 minutes, then transfer to a rack to cool completely.
- Make the frosting: Beat softened butter with vanilla and salt until creamy. Add powdered sugar and cocoa powder, then stir in heavy cream and beat on medium-high until smooth.
- Crumble the cooled cake: Break the cooled cake into pebble-sized crumbs—avoid crushing it into a paste.
- Combine crumbs and frosting: Mix the frosting into the crumbled cake on low until you have a smooth, cohesive dough that holds together when pinched.
- Roll into balls: Portion the dough into 1½ tablespoon scoops and roll into smooth balls. Place on wax-paper-lined baking sheets and freeze for 30 minutes to firm up.
- Dip and decorate: Melt your dipping chocolate and dip the end of a cake pop stick into it before inserting halfway into each chilled cake ball. Turn the pop upside-down and dip to coat fully, letting excess drip off. Add sprinkles or cookie crumbs while the coating is wet.
- Set and enjoy: Place dipped pops upright to set—an upside-down egg carton works well. Allow coating to harden before serving or storing.
SAM’S TIP: Don’t freeze cake balls longer than about 30 minutes before dipping; prolonged freezing can cause the coating to crack. If you prepare cake balls ahead of time, store them covered in the refrigerator and chill briefly in the freezer just before dipping for best results.
Frequently Asked Questions
Store cake pops in an airtight container. At room temperature they stay fresh for up to 3 days; refrigerated they keep up to 10 days. They also freeze well for longer storage—wrap or seal them for the freezer.
Melting wafers or almond bark are ideal because they melt smoothly and set with a clean finish. Higher-quality chocolate can be used, but wafers streamline dipping and give consistent results. Pour melted coating into a tall, heat-proof cup for easier dipping.
Yes. You can bake the cake and crumble it a day ahead, mix the frosting later, assemble the cake balls, and store them in the fridge until you’re ready to dip. A short freeze right before dipping helps them hold their shape.
Below you’ll find the complete recipe card with ingredient amounts, step-by-step instructions, and timing. The included video demonstrates the process visually if you prefer to follow along.
Let’s bake together! Follow the written recipe and video to make these chocolate cake pops. If you try them, consider sharing photos of your results.
Chocolate Cake Pops
Comment
Print Recipe
Equipment
-
2″ deep 8″ cake pan
-
Mixing bowls
-
Electric mixer
-
1½ Tbsp cookie scoop
-
Empty cardboard egg carton
-
Wooden skewer
Ingredients
For the cake
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ⅓ cup (33 g) natural cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, melted
- 1 large egg + 1 large egg yolk, room temperature preferred
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ cup very hot water (steaming)
For the frosting
- ½ cup (113 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1½ cups (190 g) powdered sugar
- ⅓ cup (33 g) natural cocoa powder
- 2 Tablespoons heavy cream
Assembly
- 15 oz chocolate or white chocolate melting wafers or almond bark
- Sprinkles or Oreo cookie crumbs for decorating (optional)
Instructions
Cake
- Preheat oven to 350°F (175°C). Grease an 8″ round cake pan and set aside.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Stir in melted butter until combined.
- Add egg and egg yolk, stirring well and scraping the bowl as needed.
- With the mixer on low, add vanilla and buttermilk, stirring until combined.
- Add very hot water and stir until smooth. The batter will be thin.
- Pour into the prepared pan and bake 30–35 minutes, or until a toothpick comes out with moist crumbs. Cool 15 minutes in the pan, then invert onto a cooling rack and cool completely before assembling.
Frosting
- Beat butter, vanilla, and salt until smooth and creamy.
- Gradually add powdered sugar and cocoa powder until combined.
- Slowly stir in heavy cream until the frosting is smooth. Beat on medium-high for 30 seconds.
Assembly
- Crumble the completely cooled cake into pebble-sized pieces in a large bowl.
- Add frosting and mix on low until the mixture holds together when pinched.
- Scoop by level 1½ tablespoons and roll into smooth balls. Place on a wax-paper-lined baking sheet and freeze for 30 minutes.
- Melt coating according to package directions and prepare any decorations.
- Turn two cardboard egg cartons upside-down and pierce holes in the cups so sticks will fit.
- Dip the tip of a cake pop stick into melted coating, insert halfway into a chilled cake ball, then dip the ball into the coating to cover. Let excess drip off and add decorations while coating is wet.
- Repeat for all pops and allow coating to harden before serving or storing.
Notes
Storing
Nutrition
|
Calories: 163 kcal
Nutrition information is an approximation.
Like this? Leave a comment below!