Chocolate Cake Pops

Learn how to make homemade chocolate cake pops completely from scratch, with no box cake mix or canned frosting.

Ingredients

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 cup (200g) granulated sugar
• 6 Tablespoons (32g) unsweetened natural cocoa powder (1/3 cup + 1 Tbsp)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120mll) canola, vegetable, or melted coconut oil
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120ml) hot water

Chocolate Frosting

• 6 Tablespoons (85g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
• 2–3 teaspoons heavy cream or milk
• 1/2 teaspoon pure vanilla extract

Coating

• 32 ounces candy melts or coating (or pure chocolate)*
• sprinkles

Instructions

1. Preheat oven to 350°F (177°C). Grease a 9-inch pan (round or square) or 9-inch springform pan.
2. Make the cake: Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk everything together until combined. Make sure there are no pockets of dry ingredients hiding.
3. Pour the batter evenly into the prepared pan. Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan set on a wire rack.