Easter Egg Cake Pops (Printable)
Festive egg-shaped cake pops coated in colorful chocolate and decorated with sprinkles for spring.
# What You Need:
→ For the Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 tsp baking powder
07 - 1/4 tsp salt
08 - 1 tsp vanilla extract
→ For the Frosting
09 - 1/3 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar
11 - 1 tbsp whole milk
12 - 1/2 tsp vanilla extract
13 - Pinch of salt
→ For Assembly and Decoration
14 - 2 cups candy melts (assorted pastel colors)
15 - 2 tbsp vegetable oil
16 - Sprinkles, colored sugars, or edible glitter
17 - 24 lollipop sticks
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan.
02 - In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
03 - In a separate bowl, whisk together the flour, baking powder, and salt.
04 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
05 - Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
06 - While the cake cools, beat the butter until creamy. Add powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy.
07 - Crumble the cooled cake into a large bowl. Add frosting, a spoonful at a time, and mix until the mixture holds together but is not overly sticky.
08 - Roll cake mixture into oval, egg-shaped balls (about 1 tablespoon each). Place on a parchment-lined baking sheet.
09 - Chill the shaped cake balls in the freezer for 15 minutes.
10 - Melt the candy melts with vegetable oil in the microwave, stirring every 30 seconds until smooth.
11 - Dip the tip of each lollipop stick into the melted candy, then insert it halfway into each cake egg. Chill for 10 more minutes.
12 - Dip each cake pop into the melted candy, gently tapping off excess, and immediately decorate with sprinkles or edible decorations.
13 - Stick the pops upright in a foam block or cup until set.
# Helpful Tips:
01 -
- These look like you spent hours in a professional bakery but actually use leftover cake and basic frosting
- The decorating possibilities are endless and they travel better than regular cupcakes for parties
02 -
- The cake mixture needs to be chilled enough to hold its shape but not so frozen that the coating cracks from temperature shock
- You probably will not need all the frosting, start with less and add more only if the cake crumbs are not holding together
03 -
- If your cake pops fall off the sticks, dip the stick in candy coating again and insert it deeper before rechilling
- Use a deep narrow bowl for dipping to fully submerge each pop without wasting too much coating