Chocolate Sprinkle Cake Pops

These chocolate cake pops were easy and fun to make. I had acquired quite the collection of sprinkles and was waiting for just this moment to use them. For a brief minute I considered using box cake mix and premade frosting but decided to go with homemade for both since baking is what I do. But if you are pressed for time or money or have limited baking skills, I suggest using the premade version. Cake pops can be made ahead of time and individually wrapped in little clear bags. For these I used chocolate cake and chocolate frosting for the inside. The outside I used white and mint chocolate candy melts.

Chocolate Sprinkle Cake Pops
Makes 48

Inspired by Bakerella

Chocolate Cake

2 1/2 cups all purpose flour

1 cup cocoa powder (unsweetened)

1 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

1 cup unsalted butter, room temperature

2 cups granulated sugar

3 eggs, room temperature

1 tsp. vanilla extract

1 1/2 cups milk, room temperature


1. Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan.

2. Whisk flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.

3. Place butter and sugar into a stand mixer fitted with paddle attachment and cream until light and fluffy.  Mix in eggs one at a time, scraping the bowl down with a rubber spatula after each addition. Add vanilla and blend.

4. Alternate adding flour mixture and milk a little at a time.

5. Spread the batter into the pan. Bake for 35-40 minutes until toothpick comes out clean. Cool completely. If only making half or a quarter of the recipe, wrap remaining cooled cake in foil and place in a freezer bag. The cake you will use can stay covered with foil at room temperature for a day or two if you want to bake one day and dip in candy the next day.


Chocolate Frosting

3/4 cup unsalted butter, room temperature

1 tsp. vanilla extract

3 cups powdered sugar

1/3 cup cocoa powder  (unsweetened)

1-2 tsp. milk (to add creaminess)

Cream the butter in a stand mixer with paddle attachment. Add in vanilla and blend. Add the powdered sugar in three batches and scrape down sides after each addition. Add the cocoa powder and mix. Add the milk and mix.

Making the Cake Pops:

48 Lollipop sticks

48 Cellophane bag with twist ties or ribbon

Sprinkles or Jimmies

Styrofoam block or colander turned upside down that sticks can fit in

Line a baking sheet with parchment paper. Crumble the cooled cake over a bowl with your hands until no larger pieces are left. Mix in frosting. Roll into 1 1/2" balls and place on parchment paper. Cover in plastic wrap and refrigerate for several hours until firm.

Melt candy melts in the microwave in a heatproof  deep bowl at 50% power for 15 seconds at a time. Heat and stir until candy is melted. Make sure that the coating is deep to cover the pops. Set aside.

Remove 6 cake balls from the fridge at a time. Dip the end of the lollipop stick into the melted candy. Push into the center of the cake ball. Place on baking sheet. Once 6 sticks are dipped, place into the freezer for a few minutes to set. Remove cake pops from freezer and dip into melted candy coating. Dip and roll at a diagonal angle. Use a finger to wipe the excess drips near the stick. If you are using sprinkles, sprinkle them on quickly before the candy sets. Place into a styrofoam block to dry. Once it is dry you may use the leftover candy melts as glue to stick on decorations or to pipe additional details. Store in an airtight container or in individual cellophane bags.