Halloween Chocolate Cake Pops

Trick or deal with! Chocolate cake pops from scratch — made with home made chocolate cake, vanilla buttercream frosting, and Halloween sprinkles! Simple to make and enhance!

Prep Time: 30 min | Prepare dinner Time: 35 min | Chilling Time: 3 hours | Whole Time: 4 hours 5 min | Servings: 20 cake pops

Energy: 269 | Whole Fats: 11.7g | Ldl cholesterol: 14.2g | Sodium: 129.1mg | Sugar: 23.5g | Protein: 3.7g


For the chocolate cake:

  • ¾ cup pastry flour
  • ½ cup cacao powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 massive eggs, at room temperature
  • ¾ cup granulated sugar
  • ⅓ cup vegetable oil
  • 2 tsp pure vanilla extract
  • ½ cup buttermilk, at room temperature

For the buttercream frosting:

  • ½ cup unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp pure vanilla extract

For the cake pops:

  • 8 oz cacao paste wafers
  • white chocolate chips
  • Halloween sprinkles
  • sweet eyeballs
  • cake pops sticks or lollipops sticks
  • cake pops stand or styrofoam block or common cup


  1. Preheat the oven to 350°F (177°C). Grease a 9-inch pan (spherical or sq.) or 9-inch springform pan.
  2. Make the cake: whisk the flour, cacao powder, baking powder, baking soda, and salt collectively in a big bowl till totally mixed. Put aside. In a medium bowl, whisk the eggs, granulated sugar, oil, and vanilla collectively till mixed. Pour half of the moist substances into the dry substances. Then half of the buttermilk. Gently whisk for just a few seconds. Repeat with the remaining moist substances and buttermilk. Stir till simply mixed.
  3. Pour the batter evenly into the ready pan. Bake for 30-35 minutes or till a toothpick inserted within the middle comes out clear. Permit the cake to chill fully within the pan set on a wire rack.
  4. Make the frosting: with a handheld or stand mixer, beat the butter on medium velocity till cream. Add powdered sugar, milk, and vanilla extract. Beat till easy.
  5. Scoop out the cake into a big bowl and crumble it together with your arms. You can even switch it right into a blender and provides it just a few pulses to create the proper crumbs.
  6. Add within the frosting and blend till included and easy.
  1. Form the combination into 1 to 1.5 inch dimension balls.
  2. Make the cake pops: soften ¼ cup of the cacao paste wafers (see notes) and dip ½-inch of every cake pop stick into the cacao paste and stick right into a ball. Repeat with all remaining cake pops. Place the cake pops on a parchment-lined baking sheet and refrigerate for two hours.
  3. Soften the remainder of the cacao paste wafers in a tall, slim cup or measuring cup. Dip every cake pop in cacao paste, coating it fully.
  4. Add some sprinkles to cowl cake pops. Let your creativeness run wild! Make mummy cake pops utilizing melted white chocolate chips or monster cake pops utilizing sweet eyeballs.
  5. Place the cake pops upright right into a cake pop stand or a styrofoam block.
  6. Place into the fridge and permit the coating to set fully, roughly one hour. Retailer cake pops at room temperature for as much as 2 days or within the fridge for as much as one week.


  • Soften the cacao paste wafers within the microwave in 30 second intervals and stir properly for an equal period of time between every interval till it’s fully melted. Our cacao paste wafers are uncooked and unsweetened (with a lot of vitamins) so you possibly can add 1 tbsp maple syrup to make the coating extra candy. However we love the mix of the bitter style of cacao paste with the candy style of cake.