Description
Delightfully festive Halloween Cake Pops made from moist chocolate cake and rich buttercream frosting, decorated with vibrant candy melts and colorful gels to create spooky holiday treats perfect for parties or trick-or-treaters. These cake pops combine easy baking with creative decorating for a fun dessert experience.
Ingredients
Scale
Chocolate Cake Ingredients
- 3/4 cup Cocoa powder
- 1 cup boiling water
- 1/2 cup plus 2 tablespoons butter, softened
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 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
Buttercream Frosting Ingredients
- 1 cup salted butter
- 3 teaspoons vanilla extract
- 4 cups icing sugar
- 5-6 tablespoons heavy cream
Decorating Ingredients
- 2 cups orange candy melts
- 1/4 cup confectioners sugar
- Green food colouring gel
- Black food colouring gel or black food writer
Instructions
- Preheat and Prepare: Heat oven to 350ºF (175ºC). Grease and flour a 9 x 13 inch cake pan to prevent sticking.
- Mix Cocoa Mixture: In a small bowl, combine the cocoa powder with boiling water. Stir until smooth and set aside to cool.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together using a mixer until fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the cooled cocoa mixture into the butter mixture while beating. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Alternately Add Dry Ingredients and Liquids: Add the flour mixture alternately with milk and sour cream into the butter mixture, mixing until just combined and smooth.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30-40 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Make Buttercream Frosting: Using a paddle attachment, whip the salted butter in a bowl until fluffy. Gradually add the icing sugar and vanilla. Add 5-6 tablespoons of heavy cream, adjusting to keep the frosting firm but fluffy. Continue mixing until fully combined and smooth.
- Decorate and Assemble: Steps for decorating and assembling the cake pops are provided in the post and involve shaping the cake mixture with buttercream and decorating with candy melts, confectioners sugar, and food coloring gels.
Notes
- The decorating and assembly steps for the cake pops are detailed in the full post, including shaping and coating techniques.
- For best results, ensure the cake is completely cooled before mixing with frosting for cake pops.
- Adjust the amount of heavy cream in the frosting to achieve the desired firmness for shaping.
- Use food coloring gels sparingly to avoid altering frosting texture.
- Store finished cake pops in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
Nutrition
- Serving Size: 1 cake pop (approx. 30g)
- Calories: 110
- Sugar: 14g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
