Name: Lovely Easter Cake Pops Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 110 g Unsalted Butter, at room temperature; 110 g Caster Sugar; 2 Medium Eggs; 1 tsp Dr. Oetker Madagascan Vanilla Natural Extract; 90 g Self-Raising Flour; 20 g Dr. Oetker Fine Dark Cocoa Powder; ½ tsp Salt; ½ tsp Dr. Oetker Baking Powder; 1 tbsp Whole Milk (Optional); 150 g Dr. Oetker Milk Chocolate Chips; 24 Cake Pop Sticks or Large Straws; 300 g Dr. Oetker Fine Cooks White Chocolate; Dr. Oetker Extra Strong Colour Gels (Yellow, Blue, Pink); Dr. Oetker Fairy Princess Sprinkles; Dr. Oetker Writing Icing

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These Easter Cake Pops are a delightful treat that’s perfect for any spring celebration. Whether you’re hosting an Easter gathering or simply want to enjoy a fun, festive dessert, these cake pops are a fun way to share the joy.

With a soft, moist cake center, coated in colorful white chocolate and topped with sprinkles, they are sure to be a hit with everyone.

Why We Like This Recipe

This recipe is simple, fun, and gives you the flexibility to customize your Easter cake pops with bright colors and toppings. The combination of rich chocolate and fluffy cake creates the perfect bite-sized dessert.

The use of Dr. Oetker’s ingredients ensures quality flavor and an effortless decorating process, making it easy to achieve a professional finish at home.

What You Will Need

Ingredients:

110 g Unsalted Butter, at room temperature
110 g Caster Sugar
2 Medium Eggs
1 tsp Dr. Oetker Madagascan Vanilla Natural Extract
90 g Self-Raising Flour
20 g Dr. Oetker Fine Dark Cocoa Powder
½ tsp Salt
½ tsp Dr. Oetker Baking Powder
1 tbsp Whole Milk (Optional)
150 g Dr. Oetker Milk Chocolate Chips
24 Cake Pop Sticks or Large Straws

Equipment Needed:

Electric hand-whisk
9 x 9” cake tin
Microwave-safe bowls
Wire rack
Tray or board for shaping cake pops
Microwave

How to Make Easter Cake Pops

Step 1: Prepare the Cake Base

Preheat your oven to 180°C (160°C Fan/Gas 4) and grease and line a 9 x 9-inch cake tin with parchment paper.

Step 2: Mix the Cake Batter

Using an electric hand-whisk, beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition.

Then, whisk in the vanilla extract, flour, cocoa powder, salt, and baking powder until just combined. If you want a lighter texture, you can add a tablespoon of milk at this stage. Spoon the mixture into the prepared cake tin.

Step 3: Bake the Cake

Bake in the oven for about 20 minutes, or until the cake has risen and a skewer inserted into the middle comes out clean. Once done, leave the cake to cool on a wire rack.

Step 4: Crumble the Cake

After the cake has cooled, crumble it into a bowl. Next, melt the chocolate chips in a microwave-safe bowl, heating for 30-second bursts and stirring in between until fully melted. Add the melted chocolate to the crumbled cake, mixing well until combined.

Step 5: Shape the Cake Pops

Take a tablespoon of the cake mixture and roll it into an egg shape with your hands. Place each shaped cake pop onto a tray or board. Continue shaping until all of the mixture has been used up.

Then, transfer the tray to the fridge for about 20 minutes to allow the cake pops to firm up.

Step 6: Prepare for Decoration

Melt the white chocolate in a microwave-safe bowl, heating in 30-second bursts and stirring until smooth. Once melted, divide the chocolate into three separate bowls.

Add a few drops of Dr. Oetker’s Extra Strong Colour Gels (Yellow, Blue, and Pink) to each bowl and stir well until the chocolate is fully tinted.

Step 7: Coat the Cake Pops

Dip each cake pop into the colored chocolate, covering it completely. Gently tap the stick to remove any excess chocolate, then place the decorated cake pops back onto the tray.

Step 8: Add Decorations

While the chocolate is still soft, you can sprinkle Dr. Oetker Fairy Princess Sprinkles or use Dr. Oetker Writing Icing to add any additional details or designs you like. Get creative with your decorations!

Note: Allow the decorated cake pops to set completely in the fridge for about 30 minutes before serving.

Tips and Tricks

You can experiment with different flavors by adding a dash of almond or orange extract to the cake batter.
If you don’t have a microwave, melt the chocolate using a double boiler on the stovetop.
Keep the cake pops in the fridge to prevent the chocolate coating from melting, especially in warmer weather.
For smoother cake pops, ensure that the cake is completely cooled before crumbling it into pieces.
If you want to avoid using food coloring, consider decorating the cake pops with plain white chocolate and adding festive sprinkles.

Frequently Asked Questions

How do I make sure my cake pops don’t fall apart?

To avoid falling apart, ensure that the cake mix is properly combined with the melted chocolate and that the cake pops are allowed to firm up in the fridge before decorating.

Can I use different chocolate for the coating?

Yes, you can use milk, dark, or even white chocolate for the coating. Just remember to melt it carefully and divide it into separate bowls if you’re coloring the chocolate.

How long will these cake pops last?

These Easter cake pops can last up to a week if stored in an airtight container in the fridge. Just make sure they are kept cool and dry.

Can I freeze cake pops?

Yes, cake pops freeze very well! Place them on a tray in the freezer for about an hour before transferring them to an airtight container. When you’re ready to enjoy them, let them thaw in the fridge.

Summary

These Easter cake pops are the perfect treat for any spring occasion. With a moist, delicious cake center and a fun, colorful exterior, they are a sweet and festive way to celebrate the season.