Get ready to add some sweetness to your Easter celebration with the delicious Easter Egg Cake Pops! These delightful treats are coated in rich chocolate and adorned with cheerful Easter designs, making them a fun and effortless way to celebrate the holiday with both kids and adults.
They make a perfect gift, too! To whip up these tasty delights, all you need is your favorite cake recipe, cream cheese, and an array of candy toppings and decorations. It’s a straightforward process that even kids can enjoy being a part of. To make things even easier, I’ve included my favorite cake recipe below.
Key Ingredients You’ll Need
- Brown sugar: This is great for adding more moisture to the cake. This will take your cake pops to the next level. .
- Milk: Use whole or 2% milk to add moisture to the recipe and add additional flavor.
- Cocoa: This will be used to add a chocolate flavor to the cake. This also goes really well with the outer layer of chocolate.
- Cream cheese: Cream cheese is replacing the traditional frosting that most people use on cake pops. Trust me, this is so much better. Cream cheese doesn’t add all the sweetness that frosting does, so these cake pops aren’t overwhelmingly sweet.
- melted caramel: These will melt and be used to dip the cake pops. I like to use a few different colors of candy melts to make some different colored cake pops. Not only does it make the recipe more eye-catching, but it will also look much prettier in my opinion.
How to make Easter Egg Cake Pops
Chocolate cake
- Step 1. Set oven to 370 degrees and use nonstick baking spray to grease a pie pan. Add the butter with both sugars in a stand mixer and combine until smooth.
- Step 2. Gradually add the eggs and vanilla and combine. Gradually sift in the dry ingredients and combine, but be sure not to over mix.
- Step 3. In a heatproof bowl, add the chocolate and melt in 30 second increments. Be sure to keep an eye on it so it doesn’t burn. Once hot, fold and combine with the milk.
stage 4. We put the cake in the oven for 40-45 minutes or until when poking with a toothpick it comes out clean from the dough. Scoop out cake and allow to cool for 15 minutes and remove from pan.
Easter cake pops
- Step 1. Add the candy melts into separate small bowls and melt so they are ready to top the cake pops.
- Step 2. In a bowl, break up the cake and add the cream cheese and mix with your hands until fully incorporated. Scoop the prepared cake mix into the egg shaped pans and place in the freezer to chill for 5 minutes.
- Step 3. Take the cake pops out of the mold and place the tip of a lollipop stick about halfway into the melted chocolate and place it in the cake pop about halfway through as well. Continue until all the cake pops have sticks.
- Stage 4. Top the popsicles with the chocolate of your choice or use a spoon to add it to the popsicles. Place the finished popsicles on a baking sheet and top with sprinkles. Place in the fridge to chill for 5 minutes. Let it sit until it hardens. Enjoy!
How long do Cake Pops last?
These cake pops can last up to two weeks if stored properly. They can be placed in the fridge or freezer to last even longer or just to have at a later date.
How to store Cake Pops?
Place the cake pops in an airtight container. You can keep stored cake pops at room temperature. Keeping in the fridge or freezer will last even longer. If you want to place them on a buffet table for people to enjoy. You can poke holes in a box or foam and place each one upright.
More Cake Pop Recipes:
Chocolate cake:
- Preheat oven to 370 degrees and grease a cake pan with nonstick spray.
- In a stand mixer, cream the butter with both sugars. Mix until smooth.
- Gradually add the eggs and vanilla.
- Sift in the dry ingredients, a little at a time. Mix until combined. Try not to over mix.
- Melt the chocolate in the microwave in 30 second intervals. Make sure you don’t burn it.
- Once melted, add it along with the milk.
- Place in the oven and bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and let it cool for 15 minutes, then remove it from the pan.
Easter cake pops
- In small individual bowls, melt your candy melts so they are ready to use for coating.
- Meanwhile, crumble cake into a bowl. Add cream cheese so you can roll up the cake mix. Mix with your hands, until perfectly combined.
- Scoop your cake mix into your egg shaped pan. Freeze until firm for about 5 minutes.
- Remove from mold, dip tip of 1 lollipop stick about 1/2-inch into melted caramel, and insert stick into 1 cake ball no more than half way through. Repeat.
- Now dip your Easter egg into the chocolate of your choice or you can also use a spoon to drizzle some chocolate over the cake. Return to your baking sheet, add a few sprinkles, and refrigerate for 5 minutes. Let stand until set.
- Enjoy!
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