I’m all about celebrating Halloween with an equal amount of spooky goodies and fun whimsical treats. These Halloween Cakesicles are super fun to put together and will bring a good amount of whimsy to any Halloween celebration. Break out the Halloween sprinkles and candy googly eyes to add loads of character to these cake pops.
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Cakesicles are the new cake pops
I first heard of cakesicles when I saw a recent post from Chelsea at chelsweets.com. Now, I have made my fair share of cake pops. Let me tell ya, cakesicles are easier and you get more with each one. These are all big wins in my opinion!
I used this silicone cakesicle mold to make my Halloween Cakesicles. And instead of dipping the cakesicles like I do with cake pops, I coated the silicone molds with melting chocolate first. I allowed the chocolate to set up in the freezer then pressed the cake/frosting mixture into the molds. This made the whole process go smoothly. Literally. The chocolate coating the outside of these Halloween cakesicles is smooth and the cake is evenly coated.
Decorating Halloween cake pops
For the chocolate coating on my Halloween cakesicles, I was able to find orange melting chocolate, so no food coloring was needed. I would highly recommend trying to find melting chocolate that’s already orange rather than using white chocolate and adding food coloring. Adding water-based food coloring tends to cause melted chocolate to seize, making it lumpy, crumbly and unusable in most cases. I use Merckens coating chocolate and prefer it over the brands found at craft stores.
For the decorations on my Halloween Cakesicles, I melted black coating chocolate and placed it in a small ziplock bag, snipping a tiny bit of the corner to make a fine tip piping bag. If you cannot find black coating chocolate, substitute with semi-sweet or dark chocolate. Sprinkle on the Halloween sprinkles and candy googly eyes while the chocolate is still wet so they stick.
I also had my kids help by contributing custom-decorated popsicle sticks for these Halloween treats!
Tips for Making This Recipe
- Less is more when it comes to mixing the frosting into the cake crumbs for these Halloween cakesicles. Start out adding about ¾ cup to the crumbled cake, mix thoroughly, then add a tablespoon at a time just until the cake crumbs stick together. Adding too much frosting will result in mushy cake that doesn’t hold its shape. The cake will also be too heavy to stick to the popsicle stick, resulting in broken cakesicles and temper tantrums when they break (I know from experience on this one!)
- I found the freezer to be better for setting up the chocolate and cakesicles than the fridge. It’s quicker, too!
- After adding coating chocolate to the mold and again after pressing cake into the silicone cakesicle molds, insert popsicle sticks through slits in the mold to make it easier to insert the popsicle sticks into your cakesicles once they are set up. Skipping this step will make it difficult to insert the popsicle sticks into the cakesicles after they are set up (aka, chilled in the freezer). This will likely result in cracked chocolate on the outside of your Halloween cakeicles as you try to force the sticks into the cake
- Once the cakesicles are finished setting up in the freezer, I recommend flipping the molds over so the cakeicles are face down on a piece of parchment then peeling the silicone mold off the pops rather than pushing the cakesicles out. Peeling the mold off helps the chocolate remain intact with no cracks in the chocolate coating
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For more Halloween and Fall-inspired treats try these recipes:
Useful Kitchen Tools for This RecipePrint
These Halloween Cakesicles are super fun to put together and will bring a good amount of whimsy to any Halloween celebration.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 cake pops 1x
- Category: Cake Pops
- Method: Bake
- Cuisine: American
For Chocolate Cake:
- 1 cup unsweetened cocoa powder
- 1 cup brewed coffee, hot
- ½ cup sour cream
- 1 teaspoon vanilla
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
For Cream Cheese Frosting:
- ½ cup (1 stick) unsalted butter, room temperature
- 8 ounces cream cheese, brick-style, room temperature
- 1 teaspoon vanilla
- ¼ teaspoon kosher salt
- 4 cups powdered sugar
For Cakesicle Assembly & Decoration:
- Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper. Set aside
- Make cake: In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla to make a shiny fudge. Set aside. In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes. Add the granulated and brown sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go. Pour the batter into prepared pan and bake for 30 mins. A toothpick inserted into the center of the cake should come out clean when the cake is done. If there’s batter on the toothpick, continue baking for a few minutes more until it comes out clean. Let the cake cool completely
- Make the Frosting: While cake is cooling, prepare cream cheese frosting. In the bowl of a stand mixer, beat the butter and cream cheese on medium to high speed until smooth and creamy, about 2-3 minutes. Add in vanilla and salt and mix well to combine. With mixer on low, gradually add the powdered sugar one cup at a time until completely combined and no dry spots are left. Continue beating until smooth and creamy, 2-3 minutes
- Mix Cake & Frosting: When cake has cooled, break it apart with clean hands and crumble into a large bowl. Add ¾ – 1 cup cream cheese frosting, adding a tablespoon more at a time just until cake comes together. (Adding too much frosting will result want in mushy cake that won’t hold its shape or stick to the popsicle stick) Set aside
- Make & Decorate Cakesicles: Melt orange coating chocolate in microwave for 1 minute on 50% power, stir, then return to microwave in 30 second increments until chocolate is fully melted. Spoon 1-2 tablespoons of melted chocolate into each cavity of the silicone cakesicle mold, spreading up the sides to coat evenly. Using a popsicle stick, insert stick through each slits to clear chocolate blocking the slits then remove. Place mold in freezer for 5 minutes to allow chocolate to set. Once set, remove from the freezer. Roll 2 tablespoons of cake/frosting mixture into a large ball and packing firmly into cavity of the mold, being careful not to press too hard or the chocolate may crack. Be sure cake fills cavity and is even with top of mold. Spread melted orange chocolate over top of cake to create even layer. Insert popsicle stick into slit and through cake until it reaches almost to the top of the mold. Remove popsicle stick and repeat for remaining cavities. Place mold in freezer for 5-10 minutes. Carefully flip mold over onto a piece of parchment paper and gently peel the mold off the cakesicles. Insert popsicle sticks into each one about ¾ of the way through the cake. Flip over and decorate with melted chocolate and sprinkles as desired
- Store decorated cakeicles in the fridge for up to 7 days
Keywords: halloween, halloween treats, halloween cake pops, halloween cakesicles, cakesicles, kid friendly treats, treats on a stick, popsicle stick, chocolate cake pop, nut free dessert
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