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Cake Popsicles

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Prep Time: 35 mins    Cook Time: 25 mins

5 from 2 votes

These super-cute cake popsicles are perfect for any occasion. With only 4 ingredients, they’re easy to make and are just as special as any love cake pops from a bakery and for a fraction of the price! They’re especially good for birthday parties, baby showers, or Valentine’s Day.

Finished cake popsicles on a plate with sprinkles.
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Cake pops have only been around since 2008, but they’ve taken the world by storm since then and everyone loves them. Now you can make your own version with this easy-to-follow recipe.

The filling is white cake and vanilla frosting. The shell is made with chocolate and then you just need decorating gel to add the final touches. You honestly won’t believe how quick and easy these are to make!

If you're interested in more easy summer desserts, then you need to check out these mini peach cheesecakes. And my blackberry cobbler too, which is also made with cake mix and is so easy to prepare!

Main Ingredients

The ingredients used to make cake popsicles laid out on a table.

So how do you make cake popsicles? You don’t need a lot of ingredients for this simple recipe. Let’s take a look at the key ingredients in these little treats:

  • White cake mix: The main ingredient. Brands differ so just use whichever you prefer and what is available. You can omit the oil if the box recipe calls for it. Don’t worry, they will still be moist and delicious. If you’re more of a yellow cake fan, feel free to use that instead.
  • Vanilla frosting: To add a complementary flavor. This frosting is combined with the crumbled cake to make the filling. Since the only flavors in this recipe are the cake and chocolate, you can sub any other flavor you want for the vanilla frosting, such as vanilla marshmallow, funfetti, or chocolate fudge.
  • Chocolate: For the coating. Whether you prefer dark chocolate, milk chocolate, or even white chocolate, take your pick because any of these would be perfect.
  • Decorating gel: Although there are different types of food coloring, decorating gel is the best one for this recipe, since it offers a lot of control and you can drizzle any shapes or designs you want very easily. If you can use a pen, you can easily handle colored decorating gel. So pick any color or combination of colors you want. Oh, and it’s really fun to use as well!

Instructions Overview

Even beginners in the kitchen will find this recipe is really easy to prepare. The first thing to do is make the white cake using a boxed mix. Once it’s cooled you can crumble it and mix it with vanilla frosting. This is going to be the filling.

Next, go ahead and melt the chocolate using a microwave. Coat the inside of the molds with melted chocolate and then chill for a few minutes until set. Add a second layer and let this set too. Now divide the crumbled cake and frosting mixture between the molds and poke a popsicle stick into each one.

These will only take a couple of minutes in the refrigerator to set completely. Next is the fun part, making designs with the colored frosting gel! And that’s it - they’re ready to serve!

A cake pop up close.

Common Questions

Can I make cake popsicles ahead?

Yes, you can make these several days ahead if need be.

How should I store them?

Put a paper towel in the bottom of an airtight container then place these on top. They should keep fresh for 5 days in the refrigerator.

Can I freeze them?

Yes, they actually freeze really well. Once they are completely dried and set, you can freeze them in a large Ziploc bag for up to a month. Let them thaw overnight in the refrigerator before serving.

What should I serve with them?

A cake pop makes a great snack or dessert, so pair one with any hot or cold drink you are in the mood for. They’re also a firm favorite with kids when they get home from school.

What color decorating gel should I use?

I always like to contrast the chocolate with the decoration. So maybe consider pink or turquoise gel if you’re using white chocolate or white or yellow if you’re decorating dark or milk chocolate cake popsicles so you have a nice contrast.

Chocolate covered vanilla cake pops in a pile ready to served.

Chopnotch Tips

  • Leave the oil out of the cake mix directions if they call for it. Once it's combined with frosting, you just don’t need the oil for a moist result.
  • Experiment with different colors and designs with the decorating gel. You can combine more than one color if you wish. It isn’t hard to make these look professional - even a basic drizzle looks good!
  • Dip each stick into melted chocolate before pressing it into the mold. This helps ensure it stays in place when unmolded.
An overhead shot of a cake pop being decorated with sprinkles.

Although cake popsicles are all the rage, they typically cost upwards of a dollar per piece. Fortunately, it’s quick and easy to make your own at home. You only need 4 ingredients and the molds for a perfect and impressive result.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Cake Popsicles

White cake and vanilla frosting combine to make these chocolate-covered cake pops. Decorating gel makes easy work of drizzling fun designs.
SCALE THIS RECIPE
Prep Time: 35 mins
Cook Time: 25 mins
Chilling Time: 10 mins
Total Time: 1 hr 10 mins
Servings: 24 cake popsicles

Ingredients

For the filling:

  • 1 baked white cake, in two 8-inch round cake pans
  • cup vanilla frosting

For the shell:

  • 32 ounces pure dark chocolate, melted and tempered

For decorating:

  • 1 tube decorating gel, or more if you want to use multiple colors
💡TIP: Save it on Pinterest so you can always come back when you need to! 👇

Instructions

To make the filling:

  • Bake a white cake in two 8-inch round cake pans, following the box instructions. Optionally, omit the vegetable oil when prepping the cake mix, if the instructions call for oil
  • Once baked and cooled, take one of the round cakes and crumble it into a large bowl. Then mix in the frosting using a mixer or your hands until the texture of the filling is smooth and gooey. You can re-purpose the 2nd round cake for another recipe or use it to double the batch of this recipe.

To temper the chocolate in a microwave:

  • Next, chop the chocolate into small pieces, and then place ⅔ of it into a microwave-safe bowl and microwave it at 50% power for 30-second intervals. Stir in-between each interval until fully melted.
  • Check the temperature of the fully melted chocolate using a candy thermometer. It should read between 100°F to 110°F. If not, continue to microwave for 30-second intervals until this temperature range is achieved.
  • Now remove from the microwave and add the remaining ⅓ chocolate pieces into the bowl, a little at a time in small amounts, while stirring in-between to make sure it melts before adding more.
  • Once all the remaining pieces have been melted into the bowl, the chocolate will thicken and become cool and shiny looking. Continue to monitor its temperature. Once it cools down to a range of between 84°F and 91°F, it is tempered and you are ready to proceed to the next step.

To make the popsicles:

  • Make sure your molds are at room temperature, and then take 1 tablespoon of the tempered chocolate candy and paint the inside of one mold with it. Repeat this step until all of the molds are painted, and then place them in the refrigerator and let chill for 4 minutes or until the candy shell is hardened.
  • Remove them from the refrigerator once hardened, and then repeat the above step to add a second candy layer around the inside of each mold. Again, chill for about 4 minutes until hardened.
  • Now remove them from the refrigerator and fill each one with about 1 tablespoon of the crumbled cake filling. Then firmly push a popsicle stick into each mold, and press the filling into the shell so that you leave a small gap from the surface of the filling to the surface of the mold.
  • Fill the small gap you left with 1 teaspoon of chocolate candy over the top of the filling so that it’s now flush with the surface of the mold, and then use the straight edge of a spatula or knife to scrape away any excess chocolate candy that may have spilled over onto the surface of the mold.
  • Chill for about 2 minutes or until the candy layer hardens. Unmold and decorate.

To decorate:

  • Use your colored gel tube(s) to drizzle lines or shapes onto the surface of each popsicle as desired, and then serve. Enjoy!
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Notes

  • Leave the oil out of the cake mix directions, if they call for it. Once it's combined with frosting, you just don’t need the oil for a moist result.
  • Experiment with different colors and designs with the decorating gel. You can combine more than one color if you wish. It isn’t hard to make these look professional - even a basic drizzle looks good!
  • Dip each stick into melted chocolate before pressing it into the mold. This helps ensure it stays in place when unmolded.

Nutrition Facts

Calories: 239kcal (12%), Carbohydrates: 20g (7%), Protein: 3g (6%), Fat: 17g (26%), Saturated Fat: 9g (56%), Trans Fat: 1g, Cholesterol: 1mg, Sodium: 14mg (1%), Potassium: 271mg (8%), Fiber: 4g (17%), Sugar: 11g (12%), Vitamin A: 15IU, Calcium: 28mg (3%), Iron: 5mg (28%)
Print Recipe
course:
Dessert
cuisine:
American

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