Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Halloween Cake Pops Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 138 reviews
  • Author: Jaden
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 60 minutes
  • Yield: 18 cake pops
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These Halloween Cake Pops are a festive and fun treat perfect for the spooky season. Made with crumbled angel food cake mixed with vanilla frosting, dyed in vibrant colors, and coated in white chocolate, they are easy to make and decorate with sprinkles, crushed Oreos, candy eyeballs, and more. A no-bake, kid-friendly dessert that is sure to be a hit at any Halloween party.

Ingredients

Scale

Cake Pop Base

  • 1 Angel Food Cake, baked (12 oz.)
  • ¾ cup vanilla frosting
  • 1 tsp vanilla extract

Coating and Decorations

  • 2 ½ cups white chocolate chips or melting chocolate
  • food coloring (green, orange, purple)
  • optional: sprinkles, crushed Oreos, candy eyeballs, etc.
  • 18 – 20 cake pop sticks

Instructions

  1. Prepare the Cake Mixture: Place the baked angel food cake into a medium bowl and crumble it into very small pieces using your hands. Add the vanilla frosting and vanilla extract, then stir or mix with your hands until fully incorporated into a uniform dough.
  2. Color the Cake Dough: Divide the cake mixture evenly into 3 bowls (or according to the number of colors you want). Add about 25 drops of food coloring to each bowl—25 drops green for green, 13 drops yellow and 12 drops red for orange, and 13 drops red and 12 drops blue for purple. Stir the coloring well until you achieve the desired vibrant colors. Freeze the colored dough for at least 10-15 minutes to firm it up for shaping.
  3. Shape the Cake Pops: Roll the chilled cake dough into tight, 1 ½ inch balls. Place these balls onto parchment paper and freeze again. Meanwhile, melt one-third cup of white chocolate in the microwave in 15-20 second increments, stirring well between each to avoid overheating.
  4. Insert Sticks: Dip the tip of a cake pop stick into the melted white chocolate and then press it halfway into each cake ball. Repeat this for all cake pops. Place the cake pops back in the freezer for 15-20 minutes or longer to set.
  5. Coat the Cake Pops: When ready to coat, melt the remaining white chocolate in the microwave again using 15-20 second intervals, stirring thoroughly after each. Dip each cake pop straight down into the melted chocolate, slowly lifting it out to allow excess to drip off. Let the cake pop dry upright in a styrofoam block, box, or cup.
  6. Decorate: Sprinkle with sprinkles, crushed Oreos, candy eyeballs, or other desired decorations while the coating is still wet. Allow coating to set completely.
  7. Storage: Store the cake pops covered in the refrigerator for up to one week to keep them fresh and delicious.

Notes

  • These cake pops are a no-bake treat making them perfect for quick and fun holiday desserts.
  • Customize your colors and decorations to fit any Halloween theme or preference.
  • Freezing the cake dough helps maintain shape during dipping and coating.
  • If you don’t have white chocolate chips, melting chocolate or candy melts are a good alternative for coating.
  • Make sure to stir the chocolate thoroughly between microwaving increments to prevent burning.

Nutrition

  • Serving Size: 1 cake pop
  • Calories: 223 kcal
  • Sugar: 26 g
  • Sodium: 136 mg
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 5 mg

Find it online: https://yummyhere.com/halloween-cake-pops-recipe/