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Celebrate the spooky season with these Halloween Cake Pops. Tender cake and fudgy frosting rolled into bite size pops and dipped into chocolate, they’re perfect for any Halloween party.
Featured with this recipe
- Ingredients in Halloween Cake Pops
- Use Homemade or Canned Frosting
- Want to Make Vanilla Instead of Chocolate?
- Mixing Cake Crumbs with Frosting
- Forming the Cake Pop Balls
- Creating Cake Pops
- Methods to Dry Cake Pops
- Decorating Tips
- Storing Leftovers
- Frequently Asked Questions
- More Creative Halloween Treats
- How to Make Halloween Cake Pops
- Halloween Cake Pops Recipe
These Halloween Cake Pops are a cute and tasty dessert, and a fun way to celebrate the Halloween season. The inside is a gooey, fudgy cake and frosting mixture, rolled into balls and dipped in colorful chocolate melts make for creative and tasty treats. Once you have a few tips on making cake pops, they can be decorated all sorts of ways, from mummies, to goblins, to sweet little pumpkins. Perfect for Halloween parties or as class gifts.
Ingredients in Halloween Cake Pops
You can take a lot of help from the grocery store to make these delicious and easy cake pops. They’re really easy to put together and fun to decorate. Here’s what you need:
- Box cake mix – you can use any box cake you like. I prefer the chocolate fudge one, prepared in a 9×13 pan, baked according to the box.
- You can use a can of store-bought frosting if you like, or make a simple chocolate fudge frosting with these ingredients:
- Butter – Start your homemade frosting with one cube of room temperature butter.
- Shortening – two tablespoons to help bond the butter and other ingredients in the frosting.
- Powdered sugar – one cup, or a tablespoon or so more depending on how thick you like your frosting.
- Cocoa powder – half cup of your favorite brand of dark cocoa powder.
- Vanilla – half a teaspoon vanilla extract, helps balance out the bitterness of the dark chocolate
- Milk – two to three tablespoons, any kind of milk you have in your fridge. This will help loosen the butter and sugar mixture and give the frosting the perfect smooth consistency.
- White candy melts – you’ll find these candy melts in most grocery stores or on Amazon. For these decorations, you’ll need white, orange, green and black candy melts – 8 ounces of each color. You can use food coloring if needed but it’s much easier to melt candy melts and use each color for decoration.
- Candy eyeballs – Find them at Walmart, Michaels, Hobby Lobby or on Amazon. You’ll need about 30 for this recipe.
- Candy corn – use these to make cat ears.
- Heart sprinkles – find these in the baking aisle of most grocery stores
- 40 lollipop sticks – Michaels, Hobby Lobby or Walmart carries these. You’ll need the six inch size for these sticks.
- Piping bags -or you can use a Ziplock back and cut the corner.
Use Homemade or Canned Frosting
This cake pop recipe calls for homemade chocolate frosting. It’s fast, super easy to make, and is just the right amount of frosting to mix in with the cake. However, you can substitute with any chocolate store bought frosting you like. Do not use the entire tub though. Adding too much frosting can make them too greasy and not using enough won’t hold the cake pops together.
Want to Make Vanilla Instead of Chocolate?
Switch up the flavors as much as you like. All you need to do is use a prepared white cake or vanilla cake instead of chocolate cake. For the frosting, replace ½ cup cocoa powder with ½ cup powdered sugar, giving you one and a half cups of powdered sugar total. The rest of the ingredients stay the same to make this a delicious vanilla frosting.
Mixing Cake Crumbs with Frosting
Combining cake crumbs and frosting is an important part of getting perfectly assembled cake pops.
- Once your cake is cooled completely, use a fork or your hands to break the cake into fine crumbs, that are the same size and texture.
- Mix the frosting in slowly. In a large mixing bowl, start by adding a little frosting to the cake crumbs. Add more at a time until the cake mixture is gooey but not too soft and you can easily form a ball shape. A good rule of thumb is use half a cup of frosting to every four cups of cake crumbs.
- When crumbling the cake, don’t use the harder edges of the cake baking in the pan. They won’t crumble as well and there’s less moisture in those parts, making it harder to form fudgy balls with the frosting. Set the harder edges aside for a little snack while you’re working.
Forming the Cake Pop Balls
When your cake pop mixture is ready, it’s time to shape them into small, round cake balls. Use a cookie scoop to get the right portion, then roll with your hands to shape the cake balls so they’re close to the same size.
- For 65 small cake balls: use a one tablespoon cookie scoop. This could be a great size if you need a lot and you’re making them for a big party or class treat.
- For 40 cake pops: use a standard cookie scoop that is a little less than two tablespoons. Any larger and the cake pops become too heavy to stay on their lollipop sticks.
Creating Cake Pops
Now it’s time to turn these cake balls into lollipops!
- In a small bowl, melt about a quarter cup of white candy melts in the microwave, stirring so it doesn’t burn.
- Next, dip the tip of the sticks into the melted white chocolate and insert into the cake balls about ¾ of the way.
- Return the cake balls to a cookie sheet and repeat until they all have sticks.
- Freeze the sheet full of cake pops for at least thirty minutes. When it’s time to decorate, take the pops out of the freezer about five minutes before, so the cold pops don’t crack the warm chocolate.
Methods to Dry Cake Pops
You can make sure your dipped cake pops dry off a few different ways, each giving you beautiful results. It’s just up to you:
- First, shake excess chocolate off after dipping and place on parchment paper or wax paper.
- Another way is to take a box and poke holes the size of cake pop sticks. Shake the excess chocolate off from dipping them, then stick the cake pops in the holes to allow them to dry.
- You can also use a Styrofoam block to achieve the same results as the box. The block can also be used as a way to display the finished Halloween Cake Pops at your party.
These darling cake pops are easy to decorate and fun to have your kids help out in the kitchen. See the photos in the recipe card below for step by step instructions, and follow these simple tips for perfectly decorated pops:
- When decorating the black cats, cut candy corn in half with a sharp knife. Attach them by dipping just the part that will stick to the cake pop in candy melting wafers, then attach them to the cake pop. Give them just a minute to dry before dipping the whole cake pop in the black candy melts. You can also substitute dark melting chocolate instead of candy melts.
- For mummies, stick two candy eyes on the cake pop, then use a piping bag or ziplock bag with the corner cut to drizzle white chocolate back and forth, creating a mummy design.
- When making pumpkin cake pops, melt the orange chocolate in a tall bowl, then dip the cake ball into the chocolate, or spoon chocolate over, letting the excess drip off into the bowl. Then in a small bowl melt ¼ cup green candy melts. Use a piping bag or Ziplock bag to pipe on a green design for the stem. Melt some black candy melts and pipe on a jack-o-lantern face.
These yummy cake pops are easy to make ahead of time, and keep in the refrigerator until party time. You can keep the cake pops in the fridge for up to two days. And because this makes a huge batch, you can always freeze leftovers that you don’t want to use right away. They’ll stay nice and fresh in an airtight container for up to two months.
Frequently Asked Questions
A simple way to display and serve these cake pops is use a cake pop stand. You can find them on Amazon or Target. Or you can use a block of Styrofoam to place each cake pop equal distance apart.
Take the cake balls out of the freezer about five minutes before you plan to dip them. If they’re completely frozen the warm chocolate may crack from the change of temperature.
Candy melts are a great way to give color and personality to your cake pops. Melt them either using a melting pot or double broiler for perfect temperature.
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More Creative Halloween Treats
Looking for more unique and delicious treats for the spooky holiday? These cookies, candies and snacks are perfect for any fun and festive party.
How to Make Halloween Cake Pops
Halloween Cake Pops
- 15 ounce chocolate fudge cake mix prepared in 9×13 dish
- 1/2 cup butter
- 2 tablespoons shortening
- 1 cup powdered sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon vanilla
- 2-3 tablespoons milk
- 8 ounces white candy melts
- 8 ounces orange candy melts
- 10 ounces green candy melts
- 10 ounces black candy melts
- 30 candy eyeballs
- 20 candy corn
- 10 heart sprinkles
- 40 lollipop sticks 6 inch
- piping bags or you can use a ziplock back and cut the corner.
- Bake cake according to package in a 9×13 pan. Let it cool completely.
- In a large bowl, combine butter, shortening, powdered sugar, cocoa powder, vanilla. Add milk. Mix for 2-3 minutes on high until smooth.
- With your hands, gently crumble the cooled cake into a bowl. It should resemble fine crumbs.
- Add a little frosting at a time and mix with your hands. The cake should be moist and can hold a ball shape.
- Line a cookie sheet with parchment paper. Using a standard cookie scoop, form a tight ball and roll it with your hands. Place balls on the lined cookie sheet.
- In a small bowl, melt ¼ cup of candy melts in the microwave according to the package directions. Dip the tip of the lollipop sticks into the chocolate and insert into the cake balls about ¾ of the way. Return balls to cookie sheet and repeat.
- Place cookie balls into the freezer for 30 minutes. Take out and decorate according to different designs.
For the Mummy Cake Pops
- In a tall bowl, melt 8 oz of white candy melts in the microwave according to the package directions. Dip or use a spoon, pour the chocolate all over the cake ball, letting the excess drip off into the bowl. Place two candy eyeballs on the cake ball.
- Using a piping bag or ziplock bag with the corner cut, drizzle white chocolate back and forth creating a mummy design.
- Place back on parchment paper to cool.
For the Pumpkin Cake Pops
- In a tall bowl, melt 8 oz of orange candy melts in the microwave according to the package directions. With a spoon, pour the chocolate all over the cake ball, letting the excess drip off into the bowl.
- In a small bowl melt ¼ cup green candy melts. Pour Pour melted chocolate into a piping bag or ziplock bag with the corner cut. Pipe on a green design for the stem.
- In a small bowl, melt ¼ cup black candy melts. Pour melted chocolate into a piping bag or ziplock bag with the corner cut. Pipe two jack-o-lantern eyes, a nose and a mouth.
For the Black Cat Cake Pops
- In a large bowl, melt 10 oz of black candy melts in the microwave according to the package directions. Cut the candy corn in half just using the tips and dip into the chocolate and place on the ball to form ears. Let it sit.
- With a spoon, pour the chocolate all over the cake ball, letting the excess drip off into the bowl.
- Pour remaining black melted chocolate into a piping bag or ziplock bag with the corner cut.
- Place two candy eyes on the ball and a heart sprinkle for the nose.
- Pipe a mouth and cat whiskers.
For the Monster Cake Pops
- In a large bowl, melt 8 oz of green candy melts in the microwave according to the package directions. With a spoon, pour the chocolate all over the cake ball, letting the excess drip off into the bowl. Using your finger swirl the chocolate around creating a wavy texture.
- Place candy eye in the middle while the chocolate is still wet.
- Place back on parchment paper to cool.
- This cake pop recipe calls for homemade chocolate frosting. But you can substitute with any chocolate store bought frosting you like.
- Do not use the entire tub though. Adding too much frosting can make them too greasy and not using enough won’t hold the cake pops together.
- Switch up the flavors in the cake pops. as much as you like. Use a prepared white cake or vanilla cake instead of chocolate cake.
- For the frosting, replace ½ cup cocoa powder with ½ cup powdered sugar, giving you one and a half cups of powdered sugar total. The rest of the ingredients stay the same to make this a delicious vanilla frosting.
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