Easter Egg Cake Pops are an easy and fun way to celebrate Easter! These delicious cake pops are coated in chocolate and decorated with festive easter designs. They make a perfect treat for kids and adults alike. Easter Cake Pops are a great way to show your Easter spirit and enjoy a delicious treat!
Cake Pops For Easter
Easter is a time for sweets! One of the most festive and delicious desserts you can make for the holiday are Easter Egg Cake Pops. All you need is your favorite cake recipe (I’m including mine below), some cream cheese , and plenty of candy coating and decorations. It is so simple, the kids will love to help.
You will also love these Easter Bunny Cake Pops. Same idea, but shaped like adorable bunnies!
Key Ingredients You’ll Need
- Brown Sugar: This is great for making 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 chocolatey flavor to the cake. This also fits so well with the chocolate outer layer.
- Cream Cheese: Cream cheese is replacing the traditional frosting that most people use in cake pops. Believe me, this is way better. The cream cheese doesn’t add all the sweetness that frosting does so these cake pops are not overwhelmingly sweet.
- Candy Melts: These will be melted and used to dip the cake pops in. I like to use a few different colors of candy melts to make a few different colored cake pops. It not only makes the recipe more eye-popping, but it will also just look a lot cuter in my opinion.
How To Make Easter Egg Cake Pops
Chocolate Cake
- Step 1. Set the oven to 370 degrees and use non-stick baking spray to grease a cake pan. Add the butter with both sugars into a standing mixer and combine until soft.
- Step 2. A little at a time put the eggs and vanilla and combine. A little at a time, sift the dry ingredients and combine, but make sure not to over mix.
- Step 3. In a heat-safe bowl, add the chocolate and melt in 30-second increments. Be sure to watch it so it doesn’t burn. Once heated, fold and combine with the milk.
Step 4. Put the cake into the oven for 40-45 minutes or until a toothpick comes out clean of batter. Take the cake out and allow it to cool for 15 minutes and take it out of the pan.
Easter Cake Pops
- Step 1. Add the candy melts into small separate bowls and melt so they are ready to coat the cake pops.
- Step 2. In a bowl, break up the cake and add in the cream cheese and combine with your hands until fully incorporated. Put the prepared cake mixture into the egg shaped molds and set in the freezer to chill for 5 minutes.
- Step 3. Take the cake pops out of the mold and put the tip of a lollipop stick into the melted chocolate about 1/2 way and put it into the cake pop about 1/2 way as well. Continue until all of the cake pops have sticks.
- Step 4. Coat the pops in the chocolate of your choice or use a spoon to add it to the pops. Place the finished pops on a baking sheet and top with sprinkles. Place into the fridge to chill for 5 minutes. Let it sit until hardened. Enjoy!
How Long Do Cake Pops Last?
These cake pops can last up to two weeks if stored correctly. 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 into an airtight container. You can keep the cake pops stored at room temperature. Keeping in the fridge or freezer will last even longer. If you want to place these on a buffet table for people to enjoy. You can poke holes into a box or foam and put each one in to stand upright.
More Cake Pop Recipes:
Easter Egg Cake Pops
Ingredients
Cake:
- 130 g butter 4.5 oz, softened
- 1 Cup granulated sugar
- ⅔ brown sugar
- 5 small eggs
- 1 tsp vanilla
- 2 ½ Cups flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 Cup semi-sweet chocolate chips
- ⅓ Cup milk at room temperature
- 2 Tbsp of cocoa
- 8 oz Cream Cheese softened
Coating:
- 1 Cup candy melts of each color, I used 4 colors
- Sprinkles of choice
Instructions
Chocolate Cake:
- Preheat the oven to 370 degrees and grease a cake pan with non-stick spray.
- In a standing mixer, cream the butter with both sugars. Mix until softened.
- Add the eggs and vanilla a little at a time.
- Sift in the dry ingredients, little by little. Mix until combined. Try not to overmix.
- Melt the chocolate in the microwave in 30-second intervals. Make sure you do not burn it.
- Once it’s melted, fold it in together with the milk.
- Place in the oven and bake for 40 – 45 minutes or until you insert a toothpick and it comes out clean.
- Remove the cake from the oven and let it cool for 15 minutes and 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 the cake into a bowl. Add in the cream cheese so you are able to roll the cake mixture. Mix with your hands, until it is perfectly combined.
- Place your cake mixture into your egg-shaped mold. Freeze until firm for about 5 minutes.
- Remove from the mold, dip the tip of 1 lollipop stick about 1/2 inch into melted candy, and insert stick into 1 cake ball no more than halfway. Repeat.
- Now dip your Easter egg into the chocolate of your choice or you can also use a spoon to drip some chocolate over the cake. Return to your baking sheet, add some sprinkles, and refrigerate for 5 minutes. Let stand until set.
- Enjoy!
Last Step:
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