Cakesicles are a fun spin on classic cake pops. They are made in popsicle molds, coated in chocolate and topped with sprinkles. Cake Pop Popsicles are easy to make, and kids love them.

Cakesicle in a bowl of sprinkles.
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At our house, the kids love Cake Pops for every occasion, so we make them all the time. I wanted to try something new and made this Cakesicle Recipe. It was an instant it and they turned out so cute!

What is a Cakesicle?

This luscious treat is made with prepared cake that is combined with frosting. The mixture is shaped in a popsicle mold instead of a traditional cake pop mold.

The entire thing is coated in a chocolate shell. Each one is decorated with sprinkles for a fun dessert. They look adorable and taste even better.

Ingredients:

Ingredients for cakesicles- cake, candy melts, frosting, molds, sticks.
  • Cakesicle Filling
    • Prepared cake
    • Frosting
  • Chocolate Shell
    • White Candy melts or Melting Chocolate 
    • Sprinkles
  • Equipment – cakesicle mold

Jump to recipe below for complete ingredient list and instructions.

Substitutions and Variations

  • Cake Mix. Substitute any cake flavor you love. Some ideas include chocolate, strawberry, funfetti, vanilla and more.
  • Frosting. You can use different cake and frosting paired together. Try making homemade buttercream frosting or Cinnamon Buttercream frosting. I also love homemade cream cheese frosting.
  • Topping. Try adding fondant, edible glitter spray and anything you like.
  • Coating. Substitute milk chocolate coating instead of white chocolate chips. This is great paired with chocolate cake for lots of chocolate flavor. Dark Chocolate is another yummy idea for this cakesickles recipe.
  • Seasonal. Make Christmas Cakesicles, Valentine’s and more just by changing the sprinkles or colored candy melts.

How to make Cakesicles:

Mixing bowl with cake mixture.

Step 1. Bake the box cake mix. Then crumble it once cooled. Make sure it is completely cool or the frosting will melt. Add the frosting to the crumbled cake. The cake crumbs should hold together when you pinch it but not be sticky.  

Molds with chocolate coating being added.

Step 2. Use a microwave safe bowl and melt the candy melts or melting chocolate based on the package instructions. Once melted, spread 1 tablespoon of melted white chocolate into each popsicle mold. 

Bowl of melted candy melts beside molds with coating.

Step 3. Make sure to get the bottom of the cavity and sides of the mold. You only want a thin layer of chocolate. Insert the popsicle sticks and remove before the melting chocolate sets. Chill for 3-5 minutes in the freezer if you’re using candy melts and the fridge if using chocolate.

Mixture going into cake molds.

Step 4. Press the cake filing into the molds. I used 1 tablespoon of the cake filling. Leave at least 1/16 of an inch at the top for the extra coating of chocolate.

Melted candy melts spread on top of molds.

Step 5. Spread about a teaspoon of white chocolate thinly over the top of the cake popsicles. Repeat until all of the cakesicles are covered.

Removing excess chocolate from molds.

Step 6. Remove any excess chocolate by scraping the top with an offset spatula. Chill for about 2 minutes until the candy layer hardens.

Cakesicles out of molds on wooden board.

Step 7. Remove the cakesicles from the mold.

Cakesicles topped with sprinkles and more candy melts.

Step 8. Drizzle candy melts in any color you prefer. Then add sprinkles and allow to set.

Cakesicles on wooden board.

Tips for Success

  • Add topping while wet. You will need to drizzle more chocolate or candy melts so the sprinkles stick. I like to use colored candy melts for a pop of color before the sprinkles.
  • Be careful handling the chocolate once hardened. It is easy to leave fingerprints.
  • Make sure the cake is totally cool. The cake should be cool before adding the frosting. If not, the frosting will melt, and it won’t be the correct texture.
  • Melt the chocolate in intervals. Don’t overcook the chocolate or it will burn. Melt in 30 second intervals stirring in between each one.
  • Coating the molds is easier than dipping. I do not suggest dipping the cakesicles in the melted chocolate. It is easier to paint the molds.
Cakesicles on white platter.

Frequently Asked Questions

How to store?

You can store them in the fridge for a week in plastic wrap or airtight container. They can also be frozen for a month.

Why is the chocolate breaking when removing from the mold?

This might be the result of overstuffing the molds. You only want to add a little bit of the cake mixture and do not push down.

Another trick is to let the chocolate come to room temperature slightly before filling with the mixture and chilling again.

How much chocolate should I use?

About a tablespoon goes on the bottom of the mold. It needs to be spread evenly. Then about a teaspoon goes on top.

More Cake Pop Recipes:

Try this cakesicles recipe for a fun treat. Once you do, please come back and leave a comment so I can hear from you.

Cakesicles

5 from 4 votes
Cakesicles are a fun spin on classic cake pops. They are made in popsicle molds, coated in chocolate and topped with sprinkles. Cake Pop Popsicles are easy to make, and kids love them.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 20
Cuisine American
Course Dessert
Calories 264

Ingredients

Cakesicle Filling:

  • 1 9×13-inch prepared cake room temperature
  • ½ cup frosting up to ¼ cup more if necessary

Chocolate Shell:

  • 3 cups candy melts or melting chocolate
  • Sprinkles optional
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Instructions

For the Cake Filling:

  • Using a mixer or your hands, crumble the cake. Make sure the cake is at room temperature to keep the frosting from melting.
  • Add 1 tablespoon of frosting at a time to the crumbled cake and mix until you get the consistency you prefer.  The filling should hold together when you pinch it, but it should not be sticky.

For the Chocolate Shell:

  • Melt the candy melts or melting chocolate based on the package instructions. Put 1 tablespoon of melted white chocolate into each popsicle mold.
  • Paint it in a thin layer to the mold’s bottom and sides.
  • Insert the popsicle sticks and remove before the melting chocolate set to remove any remaining chocolate from that area in the mold.
  • Repeat creating 4 chocolate shells in your popsicle mold.
  • Put the mold in the freezer if you’re using Candy Melts or the refrigerator if you’re using melting chocolate.
  • Chill for 3 to 5 minutes until the candy hardens.
  • Scoop out 1 tablespoon of the cake filling and press it into the candy shell, leaving at least 1/16 of an inch at the top for the extra coating of chocolate.
  • Continue this process until all the molds are filled.
  • Spoon a teaspoon or so of white chocolate thinly over the top.
  • Scrape off any extra white chocolate using an offset spatula.
  • Repeat covering all the cakesicles.
  • Chill for about 2 minutes until the candy layer hardens
  • Unmold the cakesicles.
  • Decorate the cakesicles by drizzling more candy melts on top (I love using a different color) and topping with sprinkles (if you prefer).

Recipe Notes

You can store them in the fridge for a week in a plastic wrap or airtight container or be frozen for a month.

Nutrition Facts

Calories 264kcal, Carbohydrates 37g, Protein 3g, Fat 14g, Saturated Fat 6g, Polyunsaturated Fat 2g, Monounsaturated Fat 5g, Cholesterol 1mg, Sodium 113mg, Potassium 107mg, Fiber 2g, Sugar 28g, Vitamin A 16IU, Vitamin C 0.1mg, Calcium 46mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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