Easter Egg Cake Pops

The kitchen counter was covered in pastel sprinkles and my three-year-old was literally bouncing with excitement as she helped me roll cake mixture into tiny eggs. We made these for her preschool Easter party and I have never seen children more delighted by dessert. Something about food on a stick makes everything more magical, and watching them choose their favorite colors turned a simple afternoon into pure joy.

Last year I brought two dozen to our neighborhood egg hunt and every single parent asked for the recipe. My friend Sarah admitted she ate three before the hunt even started because they were too cute to resist. They have become the most requested treat for every spring gathering I attend.

Ingredients

• All-purpose flour: The backbone of any tender cake, measure by spooning into your cup and leveling off for accuracy
• Unsalted butter: Use softened butter for both cake and frosting, it incorporates air better than room temperature and creates lighter texture
• Granulated sugar: Cream this thoroughly with butter until the mixture looks pale and fluffy for the best crumb structure
• Large eggs: Bring these to room temperature before mixing so they emulsify properly with the butter
• Whole milk: Adds moisture and richness to the cake batter, creating a more tender final crumb
• Baking powder and salt: Essential for lift and flavor enhancement, never skip these even if it seems like a small amount
• Vanilla extract: Use pure vanilla extract for the best flavor in both cake and frosting components
• Powdered sugar: Also called confectioners sugar, the cornstarch in it helps stabilize the frosting
• Candy melts: These are designed for coating and set up firmer than chocolate chips, essential for cake pops that hold their shape
• Vegetable oil: Thins the candy melts to the perfect dipping consistency without seizing them like water would
• Sprinkles and decorations: Apply immediately after dipping because the candy coating sets surprisingly fast
• Lollipop sticks: Insert these into the cake balls before the final coating for better structural integrity

Instructions

Prepare the cake base:

Preheat your oven to 350°F and thoroughly grease and flour an 8-inch round pan, tapping out any excess flour so the cake releases perfectly after baking

Cream butter and sugar:

Beat the softened butter and sugar together until the mixture looks pale and fluffy, which usually takes about 3 to 5 minutes with an electric mixer

Add eggs and vanilla:

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, then stir in the vanilla extract

Mix dry ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt so the leavening is evenly distributed throughout the flour

Combine wet and dry:

Add the flour mixture and milk to the butter mixture in three additions, beginning and ending with the flour, and mix only until just combined to avoid tough cake

Bake the cake:

Pour the batter into your prepared pan and bake for 25 to 30 minutes until a toothpick comes out clean, then let the cake cool completely

Make the frosting:

Beat the softened butter until creamy, add powdered sugar, milk, vanilla, and a pinch of salt, then beat until smooth and fluffy

Create cake mixture:

Crumble the cooled cake into a large bowl and add frosting a spoonful at a time, mixing until the mixture holds together when squeezed but is not overly sticky

Shape the eggs:

Roll the cake mixture into oval egg shapes about 1 tablespoon each and place them on a parchment-lined baking sheet

Chill the shapes:

Freeze the shaped cake balls for 15 minutes until firm but not rock hard, which makes them easier to coat without falling apart

Melt the coating:

Melt candy melts with vegetable oil in the microwave, stirring every 30 seconds until completely smooth and dipping consistency

Insert the sticks:

Dip the tip of each lollipop stick into melted candy, then insert it halfway into each cake egg and chill for 10 more minutes

Coat the pops:

Dip each cake pop into the melted candy, gently tap off excess, and immediately decorate with sprinkles before the coating sets

Set the pops:

Stick the decorated pops upright in a foam block or tall glass to harden completely, about 15 to 20 minutes

Save

My daughter now insists these are only for Easter but I have started making them for birthdays using different colors and shapes. The day she taught her little brother how to dip and sprinkle without making a complete mess was honestly one of my proudest parenting moments. Food has this magical way of creating family traditions we never expected.

Choosing Your Colors

Soft pastels work beautifully for Easter but I have found that vibrant colors make these irresistible for any celebration. Consider using multiple bowls of different colored candy melts so guests can choose their favorite.

Working With Candy Melts

Candy melts can be finicky and will thicken as you work, so keep the oil handy to thin them back out if needed. I have learned that working in small batches prevents the coating from becoming too thick to coat smoothly.

Storage And Serving

Cake pops stay fresh at room temperature for up to three days, though they rarely last that long in my house. For best results, store them standing up in a glass or foam block rather than laying them flat.

• Wrap individually in clear treat bags for gift giving or party favors
• Keep away from direct sunlight which can cause the coating to soften and lose its sheen
• These can be made ahead and frozen undecorated for up to a month, then thawed and decorated when needed

Save

There is something impossibly satisfying about tiny cakes on sticks, and the way they disappear at parties proves I am not alone in thinking so. Happy Easter and happy baking to you and your little helpers.

Recipe FAQs

→ How do I shape the cake mixture into egg forms?

After combining cake crumbs with frosting, scoop about one tablespoon of the mixture and gently mold it into an oval or egg shape with your hands before chilling.

→ What is the best way to melt the candy coating?

Microwave the candy melts with vegetable oil in short 30-second intervals, stirring between each, until smooth and fully melted.

→ How long should the cake pops chill before decorating?

Chill the shaped cake balls for 15 minutes, then again for 10 minutes after inserting the sticks to ensure firm dipping and decorating.

→ Can I customize the decorations on the cake pops?

Yes, use a variety of sprinkles, colored sugars, or edible glitter to personalize the cake pops for any festive occasion.

→ How should I store the finished cake pops?

Store them in an airtight container at room temperature for up to three days to maintain freshness and texture.