Cake pops are a super fun treat to serve at any celebration, regardless of whether it’s a kid’s birthday party or an office function! If you want to have the richest and most moist cake pops ever, go ahead and follow our perfected recipe.
The trick with cake pops is to not over or under-cook the cake and to use the right amount of frosting. You want to use just the amount that renders the cake mould-able, not too little or too much that it becomes kind of wet. You also want to make sure you leave enough time for the pops to harden and set. If you follow our instructions, you’ll have the best dessert at the party, so make sure you snap one or two up ahead of time before everyone else devours them!
Double Chocolate Cake Pops
Yields 5 dozen
- 2 cups all-purpose flour
- 1 2/3 cups sugar
- 1 1/3 cups milk
- 1 cup unsalted butter, room temperature
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- lollipop sticks or wooden skewers
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 6 tablespoons unsalted butter
- 5 tablespoons milk
- 1/2 teaspoon vanilla extract
- 4 1/2 cups semi-sweet chocolate chips
- 2 tablespoons canola oil
- chocolate sprinkles
- Preheat oven to 350 F and grease 2 cake pans (round or rectangular).
- Combine flour, cocoa, baking powder, baking soda and salt in a medium bowl.
- In a large bowl or mixer, cream together butter and sugar until light and fluffy. About 5 minutes.
- One at a time, add in eggs, waiting for each to be fully incorporated before adding the next. Then add in vanilla and instant coffee granules.
- Alternate between adding flour mixture and milk, beginning and ending with dry ingredients. Stir until just combined. (Don’t forget to scrape down the sides of the bowl.)
- Pour batter into cake pans and bake for 30-35 minutes, or until toothpick inserted in center comes out clean. Remove and set aside.
- For the frosting, place butter in a mixer (or use a hand-held) and beat until smooth and fluffy.
- In a separate bowl, combine powdered sugar with cocoa powder.
- Alternate between adding sugar and milk to the beaten butter until fully incorporated, then beat in vanilla extract.
- Once cake has cooled enough to handle, crumble 1/2 of it into a large bowl.
- Add 1/4 frosting and use two forks to break up the larger pieces and incorporate the frosting.
- Continue with remaining cake, only adding enough frosting for mixture to be pliable and play-doh like; it shouldn’t feel wet.
- Using a small ice cream scoop or a spoon, begin forming cake balls, inserting 1 skewer into each, and transfer to a parchment paper-lined baking sheet.
- Place in freezer for 25-30 minutes, or until thoroughly chilled.
- Set up a bowl of chocolate sprinkles next to workstation.
- Place chocolate chips and canola oil in a microwaveable bowl and microwave, at 20-second intervals and stirring in between, for 1-1 1/2 minutes, or until melted.
- Remove cake pops from freezer and dip each one in the melted chocolate, making sure to coat thoroughly. Drip off excess chocolate, then roll around in bowl of sprinkles until covered.
- Repeat with remaining cake pops.
- Transfer back to baking sheet (keeping in mind there will be a slightly flattened spot from where each pop dries) and let chocolate harden and set completely before serving.
Recipe adapted from Ghirardelli