Chocolate Cake Pops (Box Cake Mix)

Disclaimer: This post may contain affiliate links. Please read our privacy policy.

These chocolate cake pops are proof that the cutest desserts don’t have to be complicated. Made from crumbled chocolate cake and frosting, rolled into bite-sized balls, and dipped in melted chocolate, they’re rich, fudgy, and endlessly fun to decorate. This recipe makes about 50 cake pops, so it’s perfect for parties, school events, or anytime you need a crowd-pleasing treat that looks way harder to make than it actually is.

If you’re a chocolate lover, you’ll also want to check out my chocolate ganache cake for another rich, impressive dessert that’s easier than it looks.

Why I Keep Coming Back to This Recipe

I made these for the first time for a friend’s engagement party, and honestly, I was nervous. I’d read about cake pops for ages and even owned a whole cookbook on them, but I’d never had a real reason to try until then. My first attempt before that, for a Halloween party, turned out looking like lumpy little blobs, though they still tasted great and disappeared fast.

The engagement party batch is what finally taught me the trick: vegetable shortening. Stirring a little into your melted chocolate thins it out just enough to make dipping smooth and easy, so the coating goes on evenly instead of clumping up.

Since then, this has become one of my go-to recipes any time I need something sweet, portable, and a little bit fancy. The inside is the best part: moist chocolate cake mixed with frosting, so every bite is soft and rich. If you love that same combo, my chocolate cake with buttercream frosting has those same flavors in a more traditional slice.

A Few Tips Before You Dive In

Don’t dip cake balls straight from the freezer, the cold causes the chocolate coating to crack once they warm up, so the fridge is the better option if you’re short on time.

Work in small batches when decorating, 3 to 4 cake pops at a time, since the chocolate coating sets quickly and you’ll want time to add sprinkles before it firms up.

These can sit at room temperature for serving, but I always think they taste best slightly chilled.

For another easy, crowd-friendly chocolate treat, my fudge brownies are just as simple and always disappear fast.

Jess’s Final Thoughts

These chocolate cake pops are one of those recipes that looks like a labor of love but is honestly pretty simple once you get the hang of dipping. They’re great for parties, gifts, or just because. If you make a batch, I’d love to hear how they turn out, and fair warning, try not to eat them all before they make it to the table. Save this one for your next celebration, or pin it for later. Happy baking!

Continue to Content

Yield: 50

Chocolate Cake Pops

Print

Easy chocolate cake pops made with cake mix and frosting, rolled into bite-sized balls, dipped in chocolate, and decorated with sprinkles. A simple, no-fail treat for any celebration.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

• 1 box chocolate cake mix, plus the eggs, oil, and water called for on the box
• 1 container (16 oz) chocolate frosting
• 1 bag (about 12-16 oz) chocolate chips, candy melts, or almond bark
• 2-4 teaspoons vegetable shortening, as needed
• 50 lollipop sticks
• Sprinkles, for decorating (optional)

Instructions

1. Bake the chocolate cake mix according to the package directions using the called-for eggs, oil, and water. Let the cake cool completely. You can place the cake in the fridge to speed up the cooling process.
2. Crumble the cooled cake into a large bowl and add the entire 16-ounce container of chocolate frosting. Mix thoroughly until fully combined; using your hands works best.
3. Scoop out portions of about 1 to 1.5 tablespoons each, roll into smooth balls, and place on a baking sheet lined with a silicone mator parchment paper.
4. Refrigerate the cake balls for 30 minutes, or freeze for 10 minutes, until firm.
5. Melt the chocolate chips, candy melts, or almond bark in the microwave in 30-second intervals at 50% power, stirring between each, until smooth.
6. Stir in vegetable shortening, 1 teaspoon at a time (about 2-4 teaspoons total), until the chocolate runs smoothly off a spoon.
7. Dip about ½ inch of each of the 50 lollipop sticks into the melted chocolate and insert into a chilled cake ball.
8. If the chocolate has thickened, microwave for an additional 10 seconds to loosen.
9. Dip each cake ball fully into the chocolate, tap gently to remove excess, and place back on the lined tray. Add sprinkles immediately if using, or let set before drizzling with additional chocolate.
   Store cake pops in the refrigerator until ready to serve.

Notes

Do not dip frozen cake balls directly into chocolate; the chocolate coating can crack as they come to room temperature.
Cake pops can be stored at room temperature but taste best served slightly chilled.

Nutrition Information:

Yield:

50

Serving Size:

1
Amount Per Serving:Calories: 33Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 8mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 0g

Nutrition information is automatically calculated. Use as an approximation only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram