Get ready to add some sweetness to your Easter celebration with the delicious Easter Egg Cake Pops! These delightful treats are coated in rich chocolate and adorned with cheerful Easter designs, making them a fun and effortless way to celebrate the holiday with both kids and adults.
They make a perfect gift, too! To whip up these tasty delights, all you need is your favorite cake recipe, cream cheese, and an array of candy toppings and decorations. It’s a straightforward process that even kids can enjoy being a part of. To make things even easier, I’ve included my favorite cake recipe below.
Key Ingredients You’ll Need
- Brown sugar: This is great for adding more moisture to the cake. This will take your cake pops to the next level. .
- Milk: Use whole or 2% milk to add moisture to the recipe and add additional flavor.
- Cocoa: This will be used to add a chocolate flavor to the cake. This also goes really well with the outer layer of chocolate.
- Cream cheese: Cream cheese is replacing the traditional frosting that most people use on cake pops. Trust me, this is so much better. Cream cheese doesn’t add all the sweetness that frosting does, so these cake pops aren’t overwhelmingly sweet.
- melted caramel: These will melt and be used to dip the cake pops. I like to use a few different colors of candy melts to make some different colored cake pops. Not only does it make the recipe more eye-catching, but it will also look much prettier in my opinion.
How to make Easter Egg Cake Pops
Chocolate cake
- Step 1. Set oven to 370 degrees and use nonstick baking spray to grease a pie pan. Add the butter with both sugars in a stand mixer and combine until smooth.
- Step 2. Gradually add the eggs and vanilla and combine. Gradually sift in the dry ingredients and combine, but be sure not to over mix.
- Step 3. In a heatproof bowl, add the chocolate and melt in 30 second increments. Be sure to keep an eye on it so it doesn’t burn. Once hot, fold and combine with the milk.
stage 4. We put the cake in the oven for 40-45 minutes or until when poking with a toothpick it comes out clean from the dough. Scoop out cake and allow to cool for 15 minutes and remove from pan.
