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Close up of Chocolate Cake Pops with a bite taken out. Coated in chocolate and sprinkles
45Total Time
20Prep Time
25Bake Time

Chocolate Cake Pops

21 Reviews

About the bake

Whether you are hosting a party and looking for some sweet treats or searching for a fun activity to keep the kiddies entertained during the holidays these Chocolate Cake Pops are ideal. Avoid waste by using up stale cake and leftover sprinkles that you might have in the cupcake to decorate. We've also included a video from the Baking Mad archives where Juliet Sear shows us the best way to create simple Cake Pops. 

45Total Time
20Prep Time
25Bake Time


  1. Step 1:

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

  2. 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.

  3. 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.

  4. 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. Step 5:

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

  6. 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.

  7. 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. 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.

  9. Step 9:

    Dip a lollipop stick into the melted dark 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 decorations of your choice. Leave to set.


  • For the Sponge

    • 100g Allinson's Plain White Flour
    • 20g Cocoa powder
    • 140g Billington's Unrefined Golden Caster Sugar
    • 40g Butter (unsalted, softened)
    • 1 pinch Salt
    • 1 1/2 tsp Baking powder
    • 120ml Milk (whole)
    • 1 Egg (free range)
    • 1/4 tsp Nielsen-Massey Vanilla Extract
  • For the Buttercream

    • 125g Butter (unsalted, softened)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 300g Silver Spoon Icing Sugar
    • 2 tsp Milk (whole)
  • For the Chocolate Covering

    • 200g Dark chocolate
    • 1 tube Sprinkle decorations


  • Muffin tin
  • Muffin cases
  • Food mixer
  • Whisk
  • Cooling rack
  • Mixing bowl
  • Baking tray
  • Lollipop sticks

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