Easter Cake Pops
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Easter Cake Pops are so fun, easy and the perfect dessert for an Easter celebration! They are easy to make, made with a moist and rich cake center, and coated with colorful melted chocolate and Easter sprinkles. Kids can even help make and decorate this festive treat!
PIN these Easter Cake Pops to try later!
Easter cake pops
These super adorable Easter Cake Pops are almost too cute too eat! Make with simple ingredients (box cake mix, canned frosting, and white candy melts) and will be loved by both adults and kids. My daughters are obsessed with the cake pops from Starbucks and these homemade pops are so much better and fun to make.
Decadent cake balls are dipped in pastel colored melted chocolate and drizzled with more chocolate and topped with sprinkles. They resemble the colors of festive Easter eggs and taste just like deliciously moist white cake.
Other Cake Pop recipes to try are my Strawberry Cake Pops and Chocolate Cake Pops!
Why You’ll Love This Recipe
key ingredients
- White cake mix: Use your favorite brand. You’ll also need all of the ingredients listed on the box to make the cake such as oil, water and eggs. Vanilla cake mix or yellow cake mix could also be used instead.
- Canned frosting: We use store-bought canned vanilla frosting but you could also use cream cheese frosting or white frosting. The frosting will help bind the cake pops together and give them an extra sweet flavor. Feel free to make your own from scratch.
- White melting chocolate, candy melts, candy wafers, or almond bark: You can also use milk chocolate if you prefer. I use either Ghirardelli or Wilton chocolates- high quality chocolate melts better. White chocolate chips will work, but I find the melting chocolate melts easier.
- Pastel colored food coloring gel: Use any of your favorite Easter colors!
- Easter sprinkles: To add color and fun! You could also use rainbow sprinkles and is perfect to make year round. Leave them plain or drizzle them with more melted chocolate if you want to omit sprinkles.
You can find the cake pops sticks and candy melts at most grocery stores, Target, and some craft stores.
how to make easter cake pops
Make and bake cake: Prepare the cake mix with the water, oil, and eggs. Bake cake batter in a 9×13-inch baking pan or cake pan according to the package instructions. Let cake cool completely.
Cool and crumble cake: Crumble the entire cake in a large bowl with a fork to form fine crumbs.
Mix crumbled cake and frosting together: Add the frosting and mix it into the cake crumbs with your hands or an electric mixer until it forms a ball. Add more frosting if needed to get the right consistency.
Form into cake balls: Roll the dough into 1-inch balls and place them onto a baking sheet lined with parchment paper.
Dip cake pops in chocolate and refrigerate: Melt a very small amount of almond bark in the microwave. Dip cake pop sticks or lollipop sticks into melted chocolate and then push them into the cake pops. Refrigerate for 1 hour.
Melt remaining chocolate and add food gels: Melt remaining almond bark in the microwave and divide into 5 bowls (depending on how many colors you can make). Add food gels and mix.
Coat cake pops completely: Dip cake pops into melted chocolate until fully coated. Be sure to scrape the excess chocolate on the side of the bowl. Place upright in a holder or foam base to allow the chocolate to harden.
Decorate and let set: Add sprinkles before chocolate hardens to some, drizzle the rest (or all) with remaining melted chocolate, and sprinkles. Repeat until all of the remaining cake pops are decorated then let the cake pops sit until set.
recipe variations
- Easter Truffles: Omit the lollipop sticks and add softened cream cheese when adding the frosting. The cream cheese makes these extra decadent and creamy like a real truffle!
- Bake for any occasion: Make these all year long using different cake, food coloring, and sprinkles for different occasions and holidays. Use rainbow sprinkles for a birthday, black and orange sprinkles for Halloween Cake Pops, and blue or pink sprinkles for baby showers.
- Switch up the flavor of cake: Use chocolate cake, funfetti cake, lemon cake, strawberry cake, yellow cake or any of your favorite cake flavors. You could also switch the frosting and chocolate coating too. Some other flavors are milk chocolate, dark chocolate, or a combination. These cake pops are easily customizable.
- Easter Egg Cake Pops: Instead of rolling these into a ball, shape them in an oval shape to form an easter egg shape.
- Decorations: Other options to decorate the cake pops are mini chocolate chips, crushed freeze-dried strawberries, crushed graham crackers, edible Easter decorations, or crushed mini Cadbury eggs.
pro tips
- Perfect round shape: I like to use a small cookie scoop to form a perfectly smooth ball shape.
- Make ahead: Bake the cake 1-2 days ahead before making the cake pops. You could do any of the recipe steps ahead of time to save some time. I always recommend doing this to give the cake pops enough time for the chocolate to harden and set.
- Be sure not to make the cake balls too big otherwise they could fall off the stick.
- Chocolate chips: If you use white chocolate chips instead of almond bark or melting candy, be sure to add a few teaspoons of coconut oil to help make the chocolate smooth.
- Where to place cake pops to harden: An egg carton poked with small holes, cardboard box, a styrofoam block, or glass jar are all great options to place the cake pops to dry once they’ve been coated in chocolate.
leftovers & storage
Leftovers: Any leftover cake pops should be stored in the refrigerator in an airtight container or place them in a dish and wrap them in plastic wrap. They will last up to 5 days.
Freeze: You can freeze cake pops for up to 5-6 months in an airtight container or a freezer-safe bag. Simply thaw in the refrigerator overnight before serving.
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Easter Cake Pops
Ingredients
- 1 package white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large whole eggs
- 2 tablespoons canned white, vanilla or cream cheese frosting
- 40 ounces vanilla melting chocolate or almond bark divided
- pastel colored food coloring gels such as yellow, pink, purple, green and blue
- Easter sprinkles
Instructions
- Prepare the cake mix with the water, oil, and eggs. Bake in a 9×13-inch baking pan according to the package instructions. Let cake cool completely.
- Crumble the entire cake in a large bowl with a fork to form crumbs.
- Add the frosting and mix it into the cake crumbs with your hands or an electric mixer until it forms a ball. Add more frosting if needed to get the right consistency.
- Roll the dough into 1-inch balls and place them onto a baking sheet lined with parchment paper.
- Melt a very small amount of almond bark in the microwave. Dip cake pop sticks or lollipop sticks into melted chocolate and then push them into the cake pops. Refrigerate for 1 hour.
- Melt remaining almond bark in the microwave and divide into 5 bowls (depending on how many colors you can make). Add food gels and mix.
- Dip cake pops into melted chocolate until fully coated. Be sure to scrape the excess chocolate on the side of the bowl. Place upright in a holder or foam base to allow the chocolate to harden.
- Add sprinkles before chocolate hardens to some, drizzle the rest (or all) with remaining melted chocolate, and sprinkles. Repeat until all of the cake pops are decorated then let the cake pops sit until set.
