Skip to navigation Skip to content
A cup filled with chocolate cake pops Tried & Tested

Chocolate cake pops

Read reviews
3.704 stars based on 27 ratings

These chocolate cake pops are so easy to make and perfect for entertaining the kids over the summer holidays.

Key Information

  • Prep:
  • Bake:
  • Serves:20
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the sponge

  • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
  • 20g ¾ oz Cocoa powder
  • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 40g 1½ oz Butter (unsalted) softened
  • Salt
  • 1½tsp 1½tsp Baking powder
  • 120ml 4⅛ fl oz Milk (whole)
  • 1 1 Egg(s) (free range)
  • ¼tsp ¼tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the buttercream

  • 125g 4½ oz Butter (unsalted) softened
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 2tsp 2tsp Milk (whole)

For the chocolate covering

  • 200g 7⅛ oz Dark chocolate
  • 200g 7⅛ oz White chocolate
  • Sprinkle decorations
  • Chocolate sprinkles

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (gas mark 3) and line a muffin tin with 12 paper cases.

  2. Classic mode Step 2

    To make the sponge, put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding mixer with the paddle attachment or in a bowl and mix with an electric mixer until you get a sandy consistency.

    Ingredients for this step

    • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
    • 20g ¾ oz Cocoa powder
    • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1½tsp 1½tsp Baking powder
    • Salt
    • 40g 1½ oz Butter (unsalted) softened
  3. Classic mode Step 3

    Whisk the milk, egg and vanilla extract in a jug then slowly add to the flour mixture and beat until smooth and well mixed.

    Ingredients for this step

    • 120tsp 120tsp Milk (whole)
    • 1 1 Egg(s) (free range)
    • ¼tsp ¼tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  4. Classic mode Step 4

    Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, until the sponge bounces back when touched.

  5. Classic mode Step 5

    Cool on a wire rack, leave in the fridge overnight to stale.

  6. Classic mode Step 6

    To make the frosting, put the butter in a large bowl and cream using a hand held electric whisk, then add the icing sugar a bit at a time mixing in between. Add the milk and vanilla extract then whisk until light and fluffy.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted) softened
    • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 2tsp 2tsp Milk (whole)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  7. Classic mode Step 7

    Remove the cakes from the fridge and crumble into a large bowl until it resembles fine breadcrumbs, then mix in some of the frosting until the mixture can be formed into small balls.

  8. Classic mode Step 8

    Make balls of the mixture by rolling between your hands and place on a baking tray. Place these in the fridge to set for about 30 minutes. Next melt your dark chocolate and white chocolate in separate bowls.

    Ingredients for this step

    • 200g 7⅛ oz Dark chocolate
    • 200g 7⅛ oz White chocolate
  9. Classic mode Step 9

    Dip a lollipop stick into your choice of melted chocolate, then place into the cake ball. Once you have put sticks in every ball, dip each one into the chocolate to entirely cover the ball. Then either leave plain or add the sprinkle of your choice. Leave to set.

    Ingredients for this step

    • Sprinkle decorations