Halloween Cake Pops are so cute, it’s scary!! Your little ghouls and goblins will love to munch on these sweet treats for Halloween!
This post and recipe was created for HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% my own.
These Halloween Cake Pops are a little goofy and a lot of bite-sized fun! A cute group of spiders, mummies, pumpkins and frankensteins will be the stars this Halloween! And you can customize the decorations by using different gel colors and candies for each character, if you like!
What you need to make Halloween Cake Pops
This is just an overview – a full list with measurements can be found below in the printable recipe card!
For the Cake:
Milk
Egg whites
Almond extract
Vanilla extract
Cake flour
Granulated sugar
Baking powder
Salt
Unsalted butter
For the frosting:
Unsalted butter, softened
Powdered sugar
Salt
Vanilla extract
Heavy cream
For the coating:
Vanilla candy bark
Gel food coloring (teal, purple, pink, orange…whatever you like!)
Glass bowls
For the decorations:
Small candy eyes
Thin licorice strings
Black sprinkles (jimmies work great!)
Black decorating icing with small tip
Green decorating icing with small tip
Optional: Candy bones (see notes on decorating Frankenstein pops)
Other supplies:
Popsicle or lollipop sticks
Wax paper and/or Styrofoam block or ball
Spoon for drizzling melted candy bark
How to make Halloween Cake Pops
Full Printable Recipe Card Below!
For the cake:
- Set oven rack in middle position and preheat oven to 350 degrees. Spray a 8×8 baking pan with floured cooking spray and set aside.
- Allow to cool completely. Remove the first section and crumble into a large bowl so that there are no large pieces remaining, only cake crumbs.
For the frosting:
- In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
- Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
- Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
For the cake pops:
- Place a piece of wax paper on a baking sheet and set aside.
- With a spatula, scoop the frosting into the bowl of cake crumbs, and mix well.
- Use a medium cookie scoop or tablespoon to portion out 24 balls (if you want you can make 8 of them more rectangular, for the Frankensteins, but that is totally optional!) As you scoop them, roll each one between your hands to form a smooth ball, then lay onto the prepared baking sheet. Once you have shaped all 24 balls, put the cookie sheet into the refrigerator for 20 minutes (or freezer for 10 minutes) to firm them up. If you put them in the freezer, be sure you don’t allow them to freeze!!
For coating the cake pops
- In 4 separate bowls, deep enough to get a cake ball all the way into the melted candy bark, melt the candy bark according to the package instructions – but do this one bowl at a time.
- Depending on what color you want for each of your Halloween characters, squeeze a few drops of food coloring into the melted chocolate and stir until smooth and even color throughout. (What I used: no color needed for the mummies, orange for the pumpkin, green or teal for Frankenstein, and purple for the spiders.)
- When ready, remove the cookie sheet from the refrigerator or freezer.
- Stick 1/2 inch of the lollipop stick into the melted candy, then place the stick into the bottom of the cake ball no more than half-way through. In one motion, fully submerge the cake ball into the melted candy. Remove and allow excess candy to drip back into the bowl. You can either place the cake pop cake-side down onto the wax paper, or push the stick into a Styrofoam ball or block to decorate and then firm up.
For decorating the cake pops:
For the Mummy Cake Pops
- Before coating dries, stick two candy eyes on the front of each pop. Use a spoon to drizzle coating across the cake pop to make “mummy bandages” careful to avoid going over the eyes.
- Set aside and allow the coating to dry and harden while you work on your next batch!
For the Pumpkin Cake Pops
- Once the coating has dried, use green decorating icing to draw on some leaves or vines, starting from the stick and going to the sides/front and use the black decorating icing to draw on triangle eyes and mouth.
For the Frankenstein Cake Pops
- Before coating dries, dip cake pop into a bowl of black jimmies to give him some hair! Then place 2 candy eyes (white side facing out) or candy bones, one on either side, for the bolts. Then place 2 candy eyes on the face, and another black jimmies sprinkle for the mouth. You can also use black decorating icing for the mouth, once the coating has dried, if you prefer. You can also draw eyebrows or stitches if you’d like!
For the Spider Cake Pops
- Before coating dries, place two candy eyes, and 3 or 4 licorice straws (no more than an inch long) on either side for legs. Once coating has dried, use black decorating icing to draw on a mouth. (Or use jimmies before coating dries.)
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There is a great giveaway, and lots more delicious Halloween treat recipes below – make sure you enter for a chance to win, and check out all the other recipes!
Sponsor product used in this recipe:
Dixie Crystals granulated and powdered sugars
Halloween Cake Pops
Ingredients
For the Cake:
- 1/3 cup plus 1 Tbsp milk, room temperature
- 2 large egg whites (1/4 cup), room temperature
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 3/4 cups cake flour
- 1/2 cups plus 1 Tbsp granulated sugar
- ¾ tsp baking powder
- dash salt
- 4 Tbsp unsalted butter, softened but still cool
For the frosting:
- 6 Tbsp unsalted butter, softened
- 3/4 cups powdered sugar
- dash salt
- 1/2 tsp vanilla extract
- 1 tsp heavy cream
For the coating:
- 24 oz vanilla candy bark
- Gel food coloring (teal, purple, pink, orange…whatever you like!)
- 4 glass bowls
For the decorations:
- Small candy eyes
- Thin licorice strings
- Black sprinkles (jimmies work great!)
- Black decorating icing with small tip
- Green decorating icing with small tip
- Optional: Candy bones (see notes on decorating Frankenstein pops)
Other supplies:
- 24 popsicle or lollipop sticks
- Wax paper and/or Styrofoam block or ball
- Spoon for drizzling melted candy bark
Instructions
I recommend reading the directions for the coating and decorating portion before you begin. That way you have all your supplies ready, and can decorate as needed before the candy bark hardens.
For the cake:
- Set oven rack in middle position and preheat oven to 350 degrees. Spray a 8×8 baking pan with floured cooking spray and set aside.
- Pour milk, egg whites, and extracts into 2-cup measuring cup, and mix with fork until blended.
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer on low speed. Add butter and continue mixing on low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
- Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1½ minutes. Add remaining 1/2 cup of milk mixture and mix an additional 30 seconds, scrape down the sides and then mix 20 seconds more.
- Pour into prepared baking pan and bake for 15 minutes, or until toothpick inserted in the middle comes out clean.
- Allow to cool completely. Remove the first section and crumble into a large bowl so that there are no large pieces remaining, only cake crumbs.
For the frosting:
- In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
- Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
- Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
For the cake pops:
- Place a piece of wax paper on a baking sheet and set aside.
- With a spatula, scoop the frosting into the bowl of cake crumbs, and mix well.
- Use a medium cookie scoop or tablespoon to portion out 24 balls (if you want you can make 8 of them more rectangular, for the Frankensteins, but that is totally optional!) As you scoop them, roll each one between your hands to form a smooth ball, then lay onto the prepared baking sheet. Once you have shaped all 24 balls, put the cookie sheet into the refrigerator for 20 minutes (or freezer for 10 minutes) to firm them up. If you put them in the freezer, be sure you don’t allow them to freeze!!
For coating the cake pops:
- In 4 separate bowls, deep enough to get a cake ball all the way into the melted candy bark, melt the candy bark according to the package instructions – but do this one bowl at a time.
- Depending on what color you want for each of your Halloween characters, squeeze a few drops of food coloring into the melted chocolate and stir until smooth and even color throughout. (What I used: no color needed for the mummies, orange for the pumpkin, green or teal for Frankenstein, and purple for the spiders.)
- When ready, remove the cookie sheet from the refrigerator or freezer.
- Stick 1/2 inch of the lollipop stick into the melted candy, then place the stick into the bottom of the cake ball no more than half-way through. In one motion, fully submerge the cake ball into the melted candy. Remove and allow excess candy to drip back into the bowl. You can either place the cake pop cake-side down onto the wax paper, or push the stick into a Styrofoam ball or block to decorate and then firm up.
For decorating the cake pops:
For the Mummy Cake Pops
- Before coating dries, stick two candy eyes on the front of each pop. Use a spoon to drizzle coating across the cake pop to make “mummy bandages” careful to avoid going over the eyes.
- Set aside and allow the coating to dry and harden while you work on your next batch!
For the Pumpkin Cake Pops
- Once the coating has dried, use green decorating icing to draw on some leaves or vines, starting from the stick and going to the sides/front and use the black decorating icing to draw on triangle eyes and mouth.
For the Frankenstein Cake Pops
- Before coating dries, dip cake pop into a bowl of black jimmies to give him some hair! Then place 2 candy eyes (white side facing out) or candy bones, one on either side, for the bolts. Then place 2 candy eyes on the face, and another black jimmies sprinkle for the mouth. You can also use black decorating icing for the mouth, once the coating has dried, if you prefer. You can also draw eyebrows or stitches if you’d like!
For the Spider Cake Pops
- Before coating dries, place two candy eyes, and 3 or 4 licorice straws (no more than an inch long) on either side for legs. Once coating has dried, use black decorating icing to draw on a mouth. (Or use jimmies before coating dries.)
- *For the spiders make sure you do these one at a time, because the coating can dry before you get all the legs on!
Notes
Check out all of these great #HalloweenTreatsWeek recipes for today
- Haunted Mansion Bloody Wedding Cake from Big Bear’s Wife
- Frankenstein Cupcakes from Semi Homemade Recipes
- Poison Apple Mocktail from Jen Around the World
- Graveyard Dirt Cream Puffs from Pint Sized Baker
- Halloween Cookies & Cream Cheesecakes from Fresh April Flours
- Halloween Cupcakes from Devour Dinner
- Halloween Ghost Cake from Hezzi-D’s Books and Cooks
- Pumpkin Macarons from The Redhead Baker
- Monster Burgers from 4 Sons ‘R’ Us
- Poisoned Apple Hand Pies from Cookaholic Wife
- Halloween Nachos from Eat Move Make
- Homemade Butterbeer from House of Nash Eats
- Baked Pumpkin Donuts from The Flour Handprint
- Caramel Apple Sandwich Cookies from Sweet ReciPEAs
- Caramel Apple Cupcakes from Karen’s Kitchen Stories
- Hocus Pocus Spell Book Cupcakes from It’s Shanaka
- Halloween Cake Pops from Sweet Beginnings
- Deviled Egg Eyeballs from The Spiffy Cookie
- Poisoned Apple Macarons from A Kitchen Hoor’s Adventures
- Pizza Skulls from Lemon Blossoms
- Bloody Dirty Shirley Float from An Affair from the Heart
- Reese’s Pieces Cookies from Back To My Southern Roots
- Oogie Boogie Dark Chocolate Brownies from Savory Moments
- Halloween Ghost Kabobs from Our Good Life
Welcome!!! It is almost Halloween which means it is time for this year’s #HalloweenTreatsWeek recipe and giveaway event!!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!
Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!
Prize #1 from Dixie Crystals
41 Pieces Silicone Bakeware Set
3 Piece Halloween Silicone Spatula Set
Nordic Ware Haunted Skull Cakelet Pan
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.
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