Description
These Halloween Cake Pops are delightful bite-sized treats made from moist white cake mixed with creamy buttercream frosting, dipped in vibrant chocolate coatings, and decorated festively as pumpkins, mummies, or with colorful sprinkles—perfect for a spooky celebration or party.
Ingredients
Units
Scale
Cake
- 15 ounce box white cake mix (prepare according to package directions in a 9x13" pan)
Frosting & Coating
- 1 stick salted butter, softened
- 2 to 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
- 5 ounce chocolate melting wafers
- 10 ounce white chocolate melting wafers (preferably Ghiradelli)
- 10 ounces orange melting wafers
- Green frosting
- Black edible ink pen
Instructions
- Prepare the Cake: Follow the instructions on the white cake mix box to bake the cake in a 9×13″ pan. Once baked, let it cool completely before proceeding.
- Make the Buttercream Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add 2 to 2 1/2 cups powdered sugar, vanilla extract, and heavy cream or milk, mixing until smooth and spreadable.
- Crumble and Mix: Crumble the cooled cake into fine crumbs. Combine the cake crumbs with the buttercream frosting evenly until the mixture can hold its shape when rolled.
- Form Cake Balls: Scoop and roll the mixture into approximately 24 small balls. Place them on a parchment-lined tray and chill in the refrigerator until firm, about 30 minutes.
- Melt Coatings: Melt the chocolate melting wafers and white chocolate melting wafers in separate bowls according to package instructions, typically via microwave or double boiler.
- Dip Cake Pops: Using a fork or dipping tool, coat each cake ball evenly with melted white or chocolate wafers. Allow excess coating to drip off and set on parchment paper.
- Decorate: For a Halloween theme, dip some cake balls in orange melting wafers to create pumpkin-look cake pops. Use green frosting to pipe stems or leaves. Use the black edible ink pen for drawing faces or mummy details. Optionally, add festive sprinkles for extra flair.
- Set and Serve: Let the cake pops rest until the coatings harden completely. Serve chilled or at room temperature as a festive, bite-sized treat.
Notes
- These cake pops combine moist cake with creamy buttercream for a perfect texture.
- You can customize decorations to represent pumpkins, mummies, or use seasonal sprinkles.
- Adjust powdered sugar quantity for preferred frosting consistency.
- Store cake pops in an airtight container in the refrigerator to keep fresh.
- Allow cake pops to come to room temperature before serving for best flavor.
Nutrition
- Serving Size: 1 cake pop
- Calories: 110
- Sugar: 15 g
- Sodium: 36 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 9 mg
