Easter egg cake pops (Printable)
Colorful egg-shaped sweet bites coated in chocolate and decorated with sprinkles for festive occasions.
# What You'll Need:
→ For the Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract
→ For the Frosting
09 - 1/3 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar
11 - 1 tablespoon whole milk
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt
→ For Assembly and Decoration
14 - 2 cups candy melts in assorted pastel colors
15 - 2 tablespoons vegetable oil
16 - Sprinkles, colored sugars, or edible glitter
17 - 24 lollipop sticks
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan.
02 - In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
03 - In a separate bowl, whisk together the flour, baking powder, and salt.
04 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
05 - Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
06 - While the cake cools, beat the butter until creamy. Add powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy.
07 - Crumble the cooled cake into a large bowl. Add frosting, a spoonful at a time, and mix until the mixture holds together but is not overly sticky.
08 - Roll cake mixture into oval, egg-shaped balls using about 1 tablespoon each. Place on a parchment-lined baking sheet.
09 - Chill the shaped cake balls in the freezer for 15 minutes.
10 - Melt the candy melts with vegetable oil in the microwave, stirring every 30 seconds until smooth.
11 - Dip the tip of each lollipop stick into the melted candy, then insert it halfway into each cake egg. Chill for 10 more minutes.
12 - Dip each cake pop into the melted candy, gently tapping off excess, and immediately decorate with sprinkles or edible decorations.
13 - Stick the pops upright in a foam block or cup until the coating is completely set.
# Expert Advice:
01 -
- The cake-to-frosting ratio creates an incredibly moist texture that is somehow even better than regular cake
- They are deceptively simple to make but look like you spent hours on them
- Perfect portion control means nobody feels guilty reaching for seconds
02 -
- The chilling steps are absolute requirements—skipping them results in cake slide tragedy
- Do not add all the frosting at once or your mixture will become too sticky to work with
- Work quickly once the chocolate is melted because it starts setting up fast
03 -
- Warm your hands slightly with hot water before rolling if the mixture feels too cold to work with
- Have all decorations open and ready before you start dipping because the chocolate sets fast