Easter Cake Pops

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These Easter Cake Pops are not only adorable, they are delicious too. The inside a delicious cake mixed with cream cheese frosting, then coated with white chocolate and decorated to look like the Easter Bunny!

A hand holding one of the Easter Cake Pops.

Easter Cake Balls

These little treats are so cute and delicious! It is a simple homemade vanilla cake with a rich buttery flavor. It is combined with my simple 4-ingredient cream cheese frosting. Even though they are small, they are quite the springtime delight and are so addicting. Their adorable bunny faces are perfect for Easter and the kiddos will adore them.

Key Ingredients You’ll Need

  • Sugar: You will need this to make the cake batter sweet.
  • Flour: You will need all-purpose flour along with baking powder to allow the cake to rise in the oven.
  • Cream Cheese Frosting: You can use my homemade recipe, then have it whipped.
  • Candy Melts: You will need white candy melts, but you can use colored ones if desired.
  • Pink Ingredients: I use pink sanding sugar along with pink and white mini marshmallows.

How To Make Easter Cake Pops

  • Prepare the cake batter. Set the oven to 350 degrees. Use parchment paper to line an 8-inch round cake pan. Add the butter into a standing mixer and combine using a paddle attachment for 15 seconds until smooth. Pour in the sugar and combine again for 5 minutes at medium speed until light yellow. One at a time, add in the eggs and vanilla and combine on low until fully incorporated. In a medium bowl, combine the flour, baking powder, and salt using a whisk. Gradually combine the dry and wet ingredients until fully mixed.
  • Bake the cake. Pour the mixture into the cake pan. Place in the oven for 25 minutes or until a toothpick comes out clean and the cake is lightly browned. Let the cake cool thoroughly for 40 minutes before making the pops.
Baking the cake.

Assembling the cake pops

  • Prepare the cake pops. In a food processor, pulse the cake into crumbles or use your hands to break it up in a big bowl. Put in the cream cheese frosting and combine until fully incorporated with no visible crumbs. Portion the cake using a medium cookie scoop and roll it into balls using your hand.
  • Make the bunny ears. Shape small amounts of the cake mixture into a ball before forming it into a sausage shape. Mold it to make the ear using your fingers and place it onto the cake pop. Do the same with the second ear and repeat until you have enough for each cake ball. Place the prepared balls into an airtight container and set them in the freezer for 15 minutes to chill.

Decorating the cake pops

  • Melt the candy. Add the candy melts into a small and deep heat-safe bowl. Melt in the microwave in 20-second intervals making sure to mix in between each increment. Once the balls are chilled, take them out of the freezer and place them in the fridge. Take one of the cake pops out of the fridge making sure to keep the others in the fridge while you work. So, only one cake pop at a time.
  • Dip the cake pops. Place one end of the lollipop stick into the heated chocolate and push it into the bottom of the bunny cake ball. Coat the entire ball in the chocolate with the ears side facing down. Make sure no cake is visible and let the excess drip off into the bowl. Stick the stick into a foam block to keep it stationary and allow it to harden. Continue with the other balls. Melt the chocolate if needed to allow a smooth coating in 20-second intervals. Once the balls are coated and hardened, it’s time to add the decorative details.
  • Decorate the cake pops. Add lines on the ears with the melted chocolate using a piping bag or cocktail stick. Once added, dust immediately with some pink sanding sugar. Add the feet at the base of the ball using the piping bag or cocktail stick. Dust with more sanding sugar on the top and bottom of the feet.
  • Draw on the eyes using a black edible food marker. Cut the bunny nose from a pink mini marshmallow using kitchen shears or a small knife. Attach to the face using some warm chocolate.
  • Draw on the bunny’s mouth with the food marker. Use a bit of chocolate to add a mini white marshmallow on the back for the tail. Use a cocktail stick to make the tail look furry with some chocolate. Let it harden and serve. Enjoy!

Variations For Easter Cake Pops

You can use some of the options below to alter the recipe to your liking.

  • Use food coloring to dye the candy melts to make pink, purple, blue, or green bunny cake pops.
  • Use any flavor of cake that you want! I use homemade vanilla, but any kind will work. You can use:
  • You can also use any kind of frosting as well. I personally use my homemade cream cheese frosting because it is simple and quick to make especially when I want to make a huge batch of these.

Tips & Tricks

  • Make sure your cake is crumbled properly to ensure that the frosting incorporates and holds together well.
  • If the candy melts become lumpy, you can add some coconut oil until you have a thinner consistency.
  • I like to use a small and deep glass for dipping. Make sure it is heat-safe!
  • Make sure the chocolate is fully hardened before drawing on the facial features with the edible marker.
  • Place the leftovers in an airtight container for the best storage method. These will keep for 1 week in the fridge or 2 days at room temperature.
Easter Cake Pops cut in half to reveal the inside.

More Easter Recipes:

Close up of the Easter Cake Pops.
A basket full of Easter Cake Pops.
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Easter Cake Pops

These Easter Cake Pops are not only adorable, they are delicious too. The inside a delicious cake mixed with cream cheese frosting, then coated with white chocolate and decorated to look like the Easter Bunny!
Servings: 15 pops
Prep: 1 hour 5 minutes
Cook: 25 minutes
Setting Time: 30 minutes
Total: 2 hours



  • Preheat oven to 350 degrees. Prepare an 8-inch round cake pan with parchment paper. In a stand mixer with the paddle attachment beat butter for 15 seconds until smooth then add sugar and beat at medium speed for 5 minutes until light yellow in color. Add the vanilla extract and eggs 1 at a time and mix on low speed until combined. Whisk together the flour, baking powder, and salt in a medium bowl. Slowly add the dry ingredients to the wet ingredients and mix until combined.
  • Transfer the batter to the prepared cake pan. Bake for 25 minutes or until a cake tester comes out clean and the cake is golden in color. Allow the cake to cool for 40 minutes before making the cake pops.
  • When the cake is cool you can either use a food processor or your hands to create cake crumbles in a large bowl. Next, add the cream cheese frosting and mix to combine with the cake crumbs. The mixture should hold together securely with no dry crumbs visible. Using a medium cookie scoop portion cake pops and shape mixture into round balls between your palms.
  • Create ears by molding a small amount of the mixture into a ball and then rolling the ball into a sausage shape. Shape it into a bunny ear and mold it with your fingers into the cake pop. Repeat with the second ear. Continue with the remaining cake pops and transfer them to a container and chill in the freezer for 15 minutes.
  • In a small deep microwave-safe container, melt the candy melts in 20-second increments until smooth, stirring in between heating. When cake pops are chilled remove them from the freezer and transfer them
  • to the refrigerator. Remove a cake pop from the refrigerator (leave the others to chill as you work
  • on 1 at a time).
  • Dip a lollipop stick in the warm chocolate and then insert it into the base of the bunny. Next dip the entire pop into the chocolate ears side down until the pop is fully coated. No cake should be exposed. Allow the excess chocolate to drip back into the container. Insert the stick into the foam block to allow the chocolate to set. Repeat with the remaining cake pops and melt chocolate in 20-second increments as needed to ensure a smooth application. Once all the cake pops have been coated and set it’s time to add the details.
  • Using a piping bag or cocktail stick add lines on the ears with melted chocolate and then immediately dust with pink sanding sugar. Next, pipe or use a cocktail stick and add feet to the bottom of the cake pop. Add a little sanding sugar to the top and bottom of the paws. Using an edible ink marker add eyes to the cake pop. Use kitchen shears or a small knife to cut a bunny nose from a pink mini marshmallow. Attach it to the cake pop with a bit of warm chocolate.
  • Use the edible marker to complete drawing the bunny’s mouth. Finally, add a small amount of chocolate to the lower back of the cake pop and add a white mini marshmallow to create a bunny tail. Use a cocktail stick
  • to coat the marshmallow with chocolate and add a “furry” texture. Allow cake pops to set and enjoy!

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  • black edible food marker
  • kitchen shears
  • lollipop sticks
  • foam block or styrofoam for cake pops to set


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