Print

Halloween Cake Pops

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Festive Halloween cake pops made with rich homemade chocolate cake and creamy vanilla buttercream, finished with colorful candy melts and spooky decorations.

Ingredients

  • 3/4 cup cocoa
  • 1 cup boiling water
  • 1/2 cup plus 2 tablespoons butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1 cup salted butter
  • 3 teaspoons vanilla
  • 4 cups icing sugar
  • 5–6 tablespoons heavy cream
  • 2 cups orange candy melts, for decorating
  • 1/4 cup confectioners sugar, for decorating
  • Green food colouring gel, for decorating
  • Black food colouring gel or black food writer, for decorating

Instructions

  1. Heat oven to 350ºF. Grease and flour a 9 x 13 inch cake pan.
  2. Mix the cocoa with the boiling water in a small bowl and stir until smooth. Set aside to cool.
  3. Beat the softened butter and sugar in a large bowl until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
  5. Gradually add the cooled cocoa mixture, beating until well combined.
  6. In a separate bowl, mix together the flour, baking soda and salt.
  7. Add the flour mixture to the butter mixture alternately with the milk and sour cream, mixing until well blended.
  8. Pour the batter into the prepared pan and bake for 30-40 minutes, or until a wooden pick inserted into the center comes out clean. Allow the cake to cool completely.
  9. To make the buttercream, use a paddle beater to whip the salted butter until fluffy.
  10. Add the icing sugar and 3 teaspoons vanilla, then gradually add the heavy cream. Keep the frosting fairly firm for cake pops.
  11. Continue mixing until the buttercream is fluffy and thoroughly combined.
  12. Crumble the cooled cake into fine crumbs. Gradually mix in enough buttercream for the crumbs to hold together when shaped.
  13. Shape the mixture into approximately 50 cake pops and chill until firm.
  14. Melt the orange candy melts according to package directions. Dip the chilled cake pops into the melted coating and allow the excess to drip off.
  15. Decorate with confectioners sugar, green food colouring gel and black food colouring gel or a black food writer as desired. Allow the decorations to set before serving.

Notes

  • Keep the buttercream fairly firm so the cake pop mixture does not become too soft.
  • Add the buttercream to the cake crumbs gradually; you may not need all of it.
  • Chilling the shaped cake pops before coating helps them stay firmly together.
  • Use the green and black decorations to create Halloween-themed faces and details.

Nutrition

Find it online: https://yumfamilyrecipes.com/halloween-cake-pops/