Halloween Cake Pops

5 from 1 vote

These Halloween Cake Pops are a fun and delicious project that’s perfect for the spooky season! The moist and chocolatey cake is mixed with velvety buttercream so that the cake can be molded in to Jack-o'-lanterns and ghosts. The cake pops are then dipped in melted colorful candy melts and decorated with royal icing to make the cake pops come to life!

But it's not just about the fun! These cake pops are packed with incredible flavor. The rich chocolate cake and creamy buttercream make each bite a delicious treat that’s festive and indulgent. Whether you’re planning a Halloween party or just looking for a special family activity, these cake pops will make for some sweet memories!

Prep Time2

Cook Time30

Cooling Time30

Total Time3

Course: Desserts

Cuisine: American

Keyword: halloween cake pops

Servings: Servings

Author: Joshua Boquist

Ingredients

For the Cake

½ cup unsweetened cocoa powder
½ cup hot water
1 cup sugar
¼ cup vegetable oil
½ cup milk
1 egg room temp
1 teaspoon vanilla extract
1 cup flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt

For the Buttercream

8 tablespoons butter softened
2 cups powdered sugar
3 tablespoons cocoa powder
pinch of salt
¼ teaspoon vanilla extract
1 to 4 tablespoons milk or cream

For the Coating

12 ounces orange candy wafer melts
12 ounces white candy wafer melts

For the Icing

2 cups powdered sugar sifted
5 teaspoons meringue powder
2 tablespoons water room temp
1 ounce black food dye gel
1 ounce green food dye gel

Instructions

Make the Cake

Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper. Grease and flour the sides of the pan.
In a large mixing bowl or stand mixer, whisk the cocoa and the hot water together until the cocoa powder is completely dissolved.
Add the sugar, oil, milk, egg, and vanilla extract. Whisk well.
Sift the flour, baking powder, baking soda, and salt over the wet ingredients and mix until combined.
Pour the batter into the prepared pan and place in the center of the preheated oven. Bake for 30 to 35 minutes. Use a toothpick to poke the center of the cake, it should come out clean when it is fully cooked.
Set the cake to the side and let it cool.

Make the Buttercream Frosting

In a large mixing bowl or a stand mixer, beat the butter on medium until it is soft and creamy. Slowly add the powdered sugar and cocoa powder. Beat until combined.
Add the salt and vanilla extract and beat well. Slowly add the milk or cream until you have the consistency you like.
Scrape the butter cream out of the mixing bowl and set it to the side.

Make the Cake Pops

Crumble the cooled cake and dump it into the mixing bowl. Add 1 cup of the buttercream to the bowl and mix on low to medium until it comes to a smooth texture. Add slightly more buttercream if the mixture is too dry.
Press the cake mixture into the pumpkin and ghost silicone molds. If your mold has a spot for a popsicle stick, insert it as well. Smooth the top of the cake so that your cake pop will have a smooth texture.
Place the filled molds in the freezer for 15 minutes to allow them to set.
Remove the cake pops from the freezer and remove each one from the molds.
Place the orange and white candy melts in separate microwave-safe bowls and microwave them in 30-second bursts, stirring between sessions, until smooth. Dip the pumpkin cake pops in the orange and dip the ghosts in the white.
After dipping, let the excess drip from the cake pop. If you have a cake pop stand, set them into the candy melts harden. Otherwise, lay the dipped cake pops on a cookie sheet lined with parchment paper.
Make the icing while the cake pops set. You can also place the cake pops in the fridge for 10-20 minutes so they set quickly.

Decorate the Cake Pops

In a mixing bowl, add the powdered sugar and meringue powder and water and mix until combined and you have the desired texture for your royal icing.
Separate the icing in to two bowls and add the green and black food coloring to each batch. Transfer the royal icing to piping bags and decorate the cake pops.
Let the royal icing harden before serving the cake pops!

Video

Notes

Baking the Cake: Use a toothpick to probe the center of the cake. If it comes out clean, the cake is done. Adjust the cooking time accordingly.
Making the Cake Pops: Be sure that the cake is completely cool before mixing it with the buttercream. We don't want the buttercream to melt!!
Cake Pop Coating: Use some coconut oil to thin down the melted candy melts. Otherwise, the candy melts may be too thick to get smooth and complete coverage of the cake pops. Just add a teaspoon of coconut oil at a time, but don't add too much; otherwise, it may not set once cool, and the candy melts won't be as shiny.
Royal Icing: Too much water in the royal icing will make it too runny, and you won't be able to pipe clean details into the cake pops. Make sure the royal frosting is thick but still pipeable so that it keeps its shape once dispensed on the cake pops.

Nutrition