This made-from-scratch Easter cake pops will blow your tastebuds away! The moist chocolate cake and creamy frosting are perfectly balanced, and the candy coating and sprinkles add a festive touch. It’s a fun way to get your entire family or the kids to create something that’s both delicious and gorgeous. Perfect as an Easter giveaway, prize, or just a simple gift.

Easter is just around the corner, and it’s time to get into the festive spirit with some delicious chocolate-flavored Easter cake pops. These little treats are not only adorable but also fun to make and perfect for sharing with family and friends.

Since Easter is also a time for indulging in sweet treats, what better way to celebrate than with chocolate Easter cake pops? In this blog post, we’ll be sharing a delicious recipe for chocolate Easter cake pops that are sure to impress everyone at your Easter gathering. This recipe is made from scratch, and while it may require a bit more time and effort than using a cake mix, it’s straightforward and easy plus the end result is well worth it.

In this post, we also answer some of the common questions you may have about making Easter cake pops!

HOW DO I DECORATE THESE CHOCOLATE EASTER CAKE POPS?

Decorating chocolate Easter cake pops is a fun and creative activity that you can do with kids or on your own. Here are some ideas on how to decorate them:

1. Sprinkles: Dip the cake pops in chocolate and add a layer of sprinkles before the chocolate sets. You can use pastel-colored sprinkles, Easter-themed sprinkles or any other sprinkles you like.
2. Drizzle: Melt white chocolate or a contrasting color of chocolate and drizzle it over the cake pops using a spoon or piping bag.
3. Character faces: Use melted chocolate or frosting to create little faces on the cake pops. For example, you can make bunnies with pink noses and whiskers, chicks with yellow feathers and beaks, or eggs with colorful polka dots.
4. Edible glitter: Add some sparkle to your cake pops with edible glitter. Dip the cake pops in chocolate and then sprinkle with edible glitter before the chocolate sets.
5. Easter-themed decor: Use Easter-themed candy, such as mini Cadbury eggs, Peeps, or jelly beans, to decorate the cake pops. You can also use edible Easter grass, which is a fun way to add some color and texture to your cake pops.
6. Colored chocolate coating: Add food coloring to the melted chocolate to create a pastel or Easter-themed color palette for your cake pops. You can also use colored candy melts to achieve a similar effect.

Remember to decorate the cake pops before the chocolate sets, so the decorations will stick to the chocolate coating. Have fun and get creative with your decorations!

WHAT IS THE CANDY COATING TO USE FOR CAKE POPS?

Coating candy, also known as candy melts or confectionery coating, is a type of candy specifically designed for coating cake pops, cookies, and other sweet treats. It is made of sugar, vegetable oil, and other ingredients that help it melt smoothly and harden quickly when cooled.

Unlike chocolate, coating candy does not require tempering, which is a process of melting and cooling chocolate to ensure that it hardens with a glossy finish and a firm snap. Coating candy is already in a tempered state and can be melted and used directly without the need for additional tempering.

Coating candy comes in various colors and flavors and is a popular choice for cake pops because it is easy to work with and provides a smooth, glossy finish. It is also more affordable than using chocolate, and can be found in most baking supply stores and online. Some popular brands of coating candy include Wilton Candy Melts, Merckens, and Ghirardelli Melting Wafers.

CAN I MAKE THESE EASTER CAKE POPS AHEAD AND DECORATE THEM LATER?

Yes, you can make the Easter cake pops ahead of time and decorate them later. Once you have made the cake pops and dipped them in chocolate, let them set in the refrigerator. Once they are completely cooled and the chocolate has hardened, you can store them in an airtight container in the refrigerator for up to a week.

When you’re ready to decorate the cake pops, take them out of the refrigerator and let them come to room temperature for about 10-15 minutes. This will make the chocolate coating less brittle and easier to decorate. Then, use your desired decorating technique to decorate the cake pops.

Decorating cake pops is a fun and creative activity, and it’s a great way to involve kids in the kitchen. By making the cake pops ahead of time, you can reduce the amount of time spent in the kitchen and make decorating more enjoyable.

DO I NEED TO REFRIGERATE EASTER CAKE POPS AFTER THEY’RE MADE?

Yes, it is recommended to refrigerate the chocolate Easter cake pops after they are made. This is because they contain a moist cake and creamy frosting which can spoil if left at room temperature for too long. Refrigerating the cake pops helps to preserve their freshness and texture, and also prevents the chocolate coating from melting. Be sure to store them in an airtight container in the fridge, and take them out about 15-20 minutes before serving to allow them to come to room temperature for the best taste and texture.

HOW LONG DO THESE EASTER CAKE POPS KEEP?

The shelf life of chocolate Easter cake pops will depend on how they are stored. If stored in an airtight container in the refrigerator, they can last up to a week. However, they are best when consumed within 2-3 days after being made, as they will start to dry out and lose their freshness over time. Additionally, if the cake pops are left at room temperature for an extended period, they will become soft and may spoil faster. It is always best to store cake pops in a cool, dry place, away from direct sunlight and heat sources, to ensure their longevity.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR EASTER CAKE POPS?

For the cake

• 1 3/4 cups sugar
• 3/4 cup cocoa powder
• 2 cups flour
• 1 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup strongly brewed coffee

For the frosting

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• 1/3 cup unsweetened cocoa powder
• 1 1/2 tsp vanilla extract

For the candy coating

• 3 packs (12 oz) each of coating candy (like candy melts, candy wafers, or meltable) in various colors (white, pink, and green for this recipe)

For decorating

• Easter-themed sprinkles or nonpareils
• Lollipop sticks or cake pop sticks

HOW DO YOU MAKE EASTER CAKE POPS?

1. Preheat oven to 350 F. Butter and line two 8-inch cake pans with parchment paper.
2. Whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt in a large bowl. Combine the oil, vanilla, eggs, and buttermilk in another bowl.
3. Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
4. Pour cake batter into prepared pans and bake for roughly 30 minutes, or until a tester inserted in the center of the cake comes out clean. Allow the cake to cool completely. Using a knife thinly cut the crusty side of the cake (you only want to use the soft crumbs of the cake). Crumble the cake into a large bowl.
5. To make the frosting, beat the softened butter until creamy. Add the powdered sugar, cocoa powder, and vanilla extract, and beat until smooth, lightened in color, and fluffy.
6. Add the frosting to the crumbled cake and mix until it forms a dough-like consistency.
7. Roll the mixture into small balls, about the size of a golf ball, and place them on a lined baking sheet.
8. Chill the cake balls in the fridge for at least 2 hours or overnight.
9. Melt each pack of coating candy in separate bowls in the microwave. Please refer to the instructions on the candy packet on how to melt them.
10. Insert the cake pop or lollipop sticks into the center of the chilled cake pops.
11. Dip the cake ball into the colored candy coating, tapping off any excess. Set the cake pops down and allow to dry for a couple of minutes then drizzle with the white candy coating then decorate with Easter-themed sprinkles or nonpareils.
12. Stick the cake pop into a styrofoam block or cake pop stand to set.
13. Repeat the process with the remaining cake balls.
14. Chill the cake pops in the fridge for at least 30 minutes before serving.

These homemade chocolate Easter cake pops are sure to impress everyone at your Easter gathering. The moist chocolate cake and creamy frosting are perfectly balanced, and the candy coating and sprinkles add a festive touch. Enjoy!

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How to Make Easter Cake Pops

Manila Spoon

This made-from-scratch Easter cake pops will blow your tastebuds away! The moist chocolate cake and creamy frosting are perfectly balanced, and the candy coating and sprinkles add a festive touch. It's a fun way to get your entire family or the kids to create something that's both delicious and gorgeous. Perfect as an Easter giveaway, prize, or just a simple gift.

5 from 20 votes

Print Recipe Save Saved!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chill 2 hours hrs

Course Dessert

Cuisine American

Servings 36 pieces

Calories 158 kcal

Ingredients

 

1x2x3x

US CustomaryMetric

For the cake

• 1 3/4 cups sugar
• 3/4 cup cocoa powder
• 2 cups flour
• 1 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup strongly brewed coffee

For the frosting

• 1 cup 2 sticks unsalted butter, softened
• 3 cups powdered sugar
• 1/3 cup unsweetened cocoa powder
• 1 1/2 tsp vanilla extract

For the candy coating

• 12 oz packs (3 or more) of coating candy (like candy melts, candy wafers, or meltable) in various colors (white, pink, and green for this recipe), see notes

For decorating

• Easter-themed sprinkles or nonpareils
• Lollipop sticks or cake pop sticks

Instructions

 

For the cake

• Preheat oven to 350 F. Butter and line two 8-inch cake pans with parchment paper.
• Whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt in a large bowl. Combine the oil, vanilla, eggs, and buttermilk in another bowl.
• Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
• Pour cake batter into prepared pans and bake for roughly 30 minutes, or until a tester inserted in the center of the cake comes out clean. Allow the cake to cool completely. Using a knife thinly cut the crusty side of the cake (you only want to use the soft crumbs of the cake). Crumble the cake into a large bowl.

For the frosting

• To make the frosting, beat the softened butter until creamy. Add the powdered sugar, cocoa powder, and vanilla extract, and beat until smooth, lightened in color, and fluffy.
• Add the frosting to the crumbled cake and mix until it forms a dough-like consistency.
• Roll the mixture into small balls, about the size of a golf ball, and place them on a lined baking sheet.
• Chill the cake balls in the fridge for at least 2 hours or overnight.

For the candy coating and decorating

• Melt each pack of coating candy in separate bowls in the microwave. Please refer to the instructions on the candy packet on how to melt them.
  
• Insert the cake pop or lollipop sticks into the center of the chilled cake pops.
• Dip the cake ball into the colored candy coating, tapping off any excess. Set the cake pops down and allow to dry for a couple of minutes then drizzle with the white candy coating then decorate with Easter-themed sprinkles or nonpareils.
  
• Stick the cake pop into a styrofoam block or cake pop stand to set.
  
• Repeat the process with the remaining cake balls.
  
• Chill the cake pops in the fridge for at least 30 minutes before serving.
  

Notes

TIPS & TRICKS

Get an extra pack of candy coating or candy melts for any of the colors you wish to make more of. You can also do a combo of white and colored candy melts to achieve the exact tone you like.

Nutrition

Calories: 158kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 17mgSodium: 142mgPotassium: 58mgFiber: 1gSugar: 20gVitamin A: 33IUCalcium: 27mgIron: 1mg

Keyword easter cake pops from scratch, homemade cake pops, how to make easter cake pops

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Last updated on February 13th, 2024 at 09:05 pm