Description
These Halloween Cake Pops are a delightful and festive treat perfect for the spooky season. Made with crumbled angel food cake mixed with vanilla frosting and colored with vibrant food dyes, these no-bake cake pops are coated in rich white chocolate and decorated with fun sprinkles, crushed Oreos, and candy eyeballs. They’re easy to make, fun to decorate, and a perfect grab-and-go treat for Halloween parties or gatherings.
Ingredients
Scale
Cake Mixture
- 1 Angel Food Cake, baked (12 oz.)
- ¾ cup vanilla frosting
- 1 teaspoon vanilla extract
Coating and Decorations
- 2 ½ cups white chocolate chips or melting chocolate
- Food coloring (green, orange, purple as desired)
- Optional: sprinkles, crushed Oreos, candy eyeballs, etc.
- 18 – 20 cake pop sticks
Instructions
- Crumble the Cake: Place the baked angel food cake into a medium bowl and use your hands to crumble it into very fine crumbs. Add the vanilla frosting and vanilla extract, then mix thoroughly using a spoon or your hands until the frosting is fully incorporated into the cake crumbs, forming a dough-like consistency.
- Divide and Color the Dough: Separate the cake mixture evenly into 3 bowls (or the number of colors you plan to use). Add approximately 25 drops of food coloring to each bowl: for green, add 25 drops green; for orange, add 13 drops yellow and 12 drops red; for purple, add 13 drops red and 12 drops blue. Stir each mixture well and adjust food coloring as needed until the desired colors are achieved. Freeze the colored mixtures for 10-15 minutes to firm up.
- Shape the Cake Pops: Roll the chilled cake dough into tight balls about 1 ½ inches in diameter. Place the balls on a parchment-lined tray and freeze again while preparing the chocolate coating.
- Prepare the Cake Pop Sticks: Melt ⅓ cup of white chocolate in the microwave in 15-20 second intervals, stirring thoroughly between each session to avoid burning. Dip the tip of each cake pop stick into the melted chocolate, then insert it halfway into each cake ball. Place the assembled pops back on the parchment and freeze for an additional 15-20 minutes or longer to set firmly.
- Coat the Cake Pops: Melt the remaining white chocolate in 15-20 second increments in the microwave, stirring well to ensure smooth, even melting. Dip each cake pop fully into the melted chocolate, then slowly lift and allow the excess chocolate to drip off. Place the dipped cake pops upright in a foam block, box, or cup to dry.
- Decorate and Store: After the chocolate coating sets (about 10-15 seconds), decorate with sprinkles, crushed Oreos, candy eyeballs, or other fun toppings. Store the finished cake pops covered in the refrigerator for up to one week.
Notes
- These cake pops are a no-bake version using pre-baked angel food cake, making them easy and quick to prepare.
- Vibrant food coloring allows you to customize the pops with festive Halloween colors.
- Freezing the cake balls multiple times helps them hold their shape better when dipped in chocolate.
- Use a microwave-safe bowl and stir frequently when melting chocolate to avoid burning.
- Store cake pops in an airtight container in the refrigerator to keep them fresh for up to one week.
Nutrition
- Serving Size: 1 cake pop
- Calories: 223 kcal
- Sugar: 26 g
- Sodium: 136 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg
