Halloween Cake Pops: Fun, Frightening Flavors for Your Halloween Bash!

Get ready to elevate your Halloween celebrations with these adorable Halloween Cake Pops! These delightful treats are not only delicious but also a fantastic way to add a playful touch to your spooky festivities.

Imagine rich, moist cake crumbled and mixed with frosting, shaped into festive pops, and coated in vibrant candy melts. You can easily decorate them to resemble spooky ghosts, mischievous pumpkins, or even creepy monsters!

What makes these cake pops truly special is their versatility. They’re perfect for Halloween parties, classroom treats, or as fun snacks for your little trick-or-treaters.

Pair them with a spooky Witch’s Brew for a magical drink or serve them alongside some Halloween Cookies to create a festive dessert spread that will delight both kids and adults alike.

Why I Love This Recipe (And You Will Too)

halloween cake pops recipe

  • Easy to Customize: Use your favorite cake flavor and get creative with decorations!
  • Fun for Everyone: Involve your family in decorating for a fun Halloween activity.
  • Perfect for Any Gathering: These pops are easy to serve and eat, making them a crowd-pleaser.
  • Deliciously Sweet: The cake and frosting combination is irresistible and perfect for satisfying your sweet tooth.
The cake pops are being placed in the fridge on the white marble cooktop to set for 30 minutes. They are ready to serve as fun and spooky Halloween treats!

Halloween Cake Pops Recipe

These fun and festive ghost and candy corn cake pops are a perfect Halloween treat! Made with moist chocolate cake, fluffy buttercream, and coated in colorful candy melts, they bring a spooky twist to your dessert table. The combination of white, orange, and yellow candy melts creates candy corn pops, while chocolate piped ghost faces give a playful finish to the ghost cake pops.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 20
Calories 210 kcal

Equipment

  • Mixing bowls
  • Electric Mixer/Stand Mixer
  • Whisk
  • Silicone Cake Pop Molds
  • Popsicle Sticks
  • Food Processor/Ziploc Bag
  • Sharp Knife
  • Piping bag
  • Microwave-safe bowls
  • Spatula
  • Parchment paper
  • Refrigerator

Ingredients
  

  • 1 box chocolate cake mix
  • 1 cup unsalted butter room temperature
  • 2 1/4 cups confectioner’s sugar
  • 2-3 Tbsp. heavy whipping cream
  • 2 tsp. vanilla extract
  • 2 cups white candy melts
  • 1 cup orange candy melts
  • 1/2 cup yellow candy melts
  • 1/4 cup semi-sweet chocolate chips
  • 3 1/2 Tbsp. coconut oil or vegetable oil, divided

Instructions
 

Bake the Cake:

  • Prepare the chocolate cake mix according to package directions. Bake until a toothpick inserted comes out clean. Allow the cake to cool.
    A chocolate cake is being prepared according to package directions and baked until a toothpick inserted comes out clean. The cake sits on the white marble cooktop, cooling before the next steps

Make the Buttercream:

  • Using a mixer, cream the butter and confectioner’s sugar, gradually adding in the heavy cream until light and fluffy. Mix in vanilla extract.
    A stand mixer on the white marble cooktop is creaming unsalted butter and confectioner's sugar together. Gradually, heavy cream is being added until the buttercream becomes light and fluffy, followed by vanilla extract

Combine Cake and Buttercream:

  • Crumble the cooled cake into a bowl, add 1 cup of buttercream, and combine until smooth. If dry, add more buttercream.
    The cooled chocolate cake is crumbled into a large bowl on the white marble cooktop. One cup of buttercream is being added and mixed into the cake crumbs to form a smooth, moldable mixture

Shape the Cake Pops:

  • Press the cake mixture into silicone molds, pressing it into all corners. Flatten the tops, insert popsicle sticks, and let set for 4 hours or overnight.
    The cake mixture is being pressed into silicone molds on the white marble cooktop. Popsicle sticks are inserted into the flattened tops, and the pops are set aside to chill for 4 hours or overnight.

Melt White Candy Melts:

  • Melt white candy melts with 1 tablespoon of coconut oil in 30-second intervals until smooth.

Dip Ghost Cake Pops:

  • Pop the cake pops out of molds and dip them in the melted candy. Allow excess to drip off, then place them on parchment paper. Repeat for all ghost pops.
    Ghost-shaped cake pops are being removed from their molds on the white marble cooktop. Each pop is being dipped into the smooth white candy melt, with the excess dripping off before being placed on parchment paper.

Dip Candy Corn Pops:

  • Melt orange candy melts with 1 tablespoon of coconut oil and dip candy corn pops halfway through, letting the excess drip off. Once set, dip the tips in yellow candy melts.

Finish Ghosts:

  • Melt chocolate chips with 1/2 tablespoon of coconut oil. Use a piping bag to draw faces on the ghost pops.
    Melted semi-sweet chocolate chips mixed with coconut oil are being piped onto the ghost cake pops, forming spooky faces. The pops sit on the white marble cooktop, ready to set.

Set and Serve:

  • Allow everything to set in the fridge for 30 minutes before serving.
  • Enjoy your spooky Halloween treats!

Nutritional Facts:

NutritionValue
Calories210 kcal
Fat10 g
Cholesterol30 mg
Sugar18 g
Protein2 g

Tips that Will Surely Make a Difference!

  • Ingredient Quality Matters: Opt for high-quality chocolate and candy melts. They not only taste better but also melt smoothly, making for a flawless coating.
  • Butter Temperature: Ensure your butter is perfectly at room temperature—soft but not melting. This helps create a light and airy buttercream that holds its shape well.
  • Crumb Consistency: When crumbling the cooled cake, aim for a fine, even texture. Larger chunks can lead to uneven pops that won’t hold together as well.
  • Moisture Control: If your cake mix seems dry after combining with the buttercream, add a teaspoon of heavy cream at a time until you reach the desired moistness. You want a moldable mixture, not a wet one.
  • Mold Technique: When pressing the cake mixture into silicone molds, press firmly to eliminate air pockets. This ensures your pops are sturdy and hold their shape during dipping.
  • Chill Time: Don’t rush the chilling process. Allow the shaped pops to set for at least four hours or overnight. This helps them firm up, making them easier to dip without falling apart.
  • Melting Method: Use a microwave-safe bowl to melt your candy melts. Stir frequently to prevent overheating, which can cause the melts to seize. If they get too thick, a splash of coconut oil can help achieve the right consistency.
  • Dipping Technique: When dipping the cake pops, hold the stick and rotate the pop gently to ensure even coverage. This technique helps prevent clumps and drips.
  • Face Piping: For the ghost faces, use a piping bag for precise control. If you’re new to piping, practice on parchment paper first to get comfortable with the flow.
  • Storage Tips: After dipping, let your pops set completely at room temperature before storing them in the fridge. This helps maintain the coating’s shine and prevents condensation from forming.
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Noah Baker

Hi! I’m Noah Baker

Noah Baker is a California-born food blogger behind "FreshmanCook," whose culinary journey began in his tiny apartment kitchen experimenting with recipes that blend innovative techniques and personal passion. After leaving his graphic design career, Noah transformed his love for cooking into a vibrant online platform that celebrates accessible, creative cuisine, capturing food lovers' attention with his stunning photography and approachable recipes. When he's not crafting mouthwatering dishes or styling food for his blog, Noah lives in a cozy apartment with his rescue dog, Basil.

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