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.
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!
- 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
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
For more Halloween and Fall-inspired treats try these recipes:
Useful Kitchen Tools for This Recipe
- 1 cup unsweetened cocoa powder
- 1 cup brewed coffee hot
- ½ cup sour cream full-fat
- 1 teaspoon vanilla extract
- 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
Cream Cheese Frosting
- ½ cup unsalted butter room temperature
- 8 ounces cream cheese brick-style, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 4 cups powdered sugar
Make Chocolate 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.
- 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.
Coat & 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.
- 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 and push the popsicle stick through the slit to remove from mold. Flip cakesicle over and decorate with melted chocolate and sprinkles as desired.
- Store decorated cakeicles in the fridge for up to 7 days
- Use store-bought chocolate cake and/or frosting instead of making homemade if you are short on time. No one will know the difference!
- 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
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