Description
Easter Egg Cake Pops are soft, moist cake mixed with creamy frosting, shaped into adorable egg forms, dipped in colorful chocolate, and decorated with cheerful sprinkles.
Ingredients
Scale
- 1 baked cake (any flavor, about 9×13-inch size), cooled and crumbled
- 1/2–3/4 cup frosting (store-bought or homemade)
- 12–16 oz white chocolate or candy melts
- Pastel-colored candy melts (optional, for variety)
- Sprinkles
- Colored sanding sugar
- Drizzle chocolate
- Mini candy decorations
- Lollipop sticks (if making traditional pops)
Instructions
- Bake and fully cool cake. Crumble into fine crumbs in a large bowl.
- Add frosting gradually and mix until the mixture holds together when pressed (don’t overdo the frosting).
- Scoop about 1 tablespoon and shape into small egg forms. Place on a parchment-lined baking sheet.
- Refrigerate 30–60 minutes until firm.
- Melt candy melts/white chocolate in 20–30 second intervals, stirring until smooth.
- Coat chilled cake eggs in melted chocolate, letting excess drip off, then place back on parchment.
- Add sprinkles or drizzle before coating sets.
- Let chocolate harden completely before serving or packaging.
Notes
- Perfect for Easter parties, dessert tables, school celebrations, or edible gifts.
- Easy enough to make with kids.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Easter Egg Cake Pops