Caramel Chocolate Cake Pops Recipe (video)

red, white and dark chocolate cake pops in coffee mug for Valentine's Day

Looking for a small, sweet party treat to enjoy? Cake pops are a fun and easy treat that you can make at home! These salted caramel chocolate cake pops have a rich and luscious center filling made using my chocolate cake recipe and caramel frosting! Then, these cake pops are coated in chocolate and ready to be enjoyed. I garnished mine with red and white chocolate for Valentine’s Day but this recipe is great for any occasion, any party, any time of the year.

Watch My Video!

Watch my video recipe for step-by-step instructions! Want to receive new recipe emails in your inbox? Make sure to subscribe to my YouTube channel and turn on notifications!

How Cake Pops are Made!

These chocolate cake pops are really easy to make. The whole idea behind cake pops is to combine cake with frosting, creating a moist ‘dough’ that’s then shaped into a ball.

Assembling the Filling!

The cake is baked, then crumbled into a large bowl, then the frosting is added. Don’t add too much frosting, otherwise the cake pops will be too soft. Start by adding a few scoops of frosting and massage it into the cake crumbs using your hands or a spatula. If you’re in a pinch and just want to make cake pops really fast, try using ‘gasp’ store bought cake mix and boxed frosting! The dough is then shaped into balls, placed on a treat stick and dipped into chocolate. Super easy and fun!

caramel cake pops dipped in chocolate in red coffee mug

Dipping in Chocolate!

For dipping the cake pops, I recommend using chocolate melts, not chocolate chips. Melts set nicely at room temperature and the chocolate doesn’t need to be tempered! Feel free to coat these in any color of chocolate you would like and decorate with sprinkles, nuts and crushed candy.

  • You can pick up all the supplies you need for this party treat recipe, such as treat sticks, foam tray and treat bags, at your local hobby store or below with my Amazon affiliate links. The foam tray will help keep the cake pops looking fabulous and round all over. If you’re making these for a party, wrap the pops with a little treat bag, add a cute ribbon and you’re all set!

More Recipes!

Loved this easy chocolate cake pop recipe? Check out some of my other recipes you’re sure to enjoy!

Enjoyed this recipe? Save it to Pinterest!

Caramel Chocolate Cake Pops video recipe

Supplies/Tools

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

  • My all-time favorite chocolate melts by Ghirardelli. These melts are so great for these chocolate pops!
  • Use these treat sticks for making these party treats!
  • And, this foam board will keep your cake pops propped up nicely!
  • If you’re making these treats as party favors, wrap them in these treat bags for a beautiful presentation.

Caramel Chocolate Cake Pops Recipe (video)

1 hr prep
35 servings
Learn how to make cake pops with chocolate cake, caramel frosting, dipped into chocolate!

Ingredients 

For Chocolate Cake:

  • 1/2 cup butter
  • 1/2 cup white granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 tablespoon instant coffee
  • 1 cup all-purpose flour
  • 2 1/2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/4 cup chocolate chips, melted

For Caramel Frosting:

  • 1 cup butter, softened at room temperature
  • 7 ounces dulce de leche
  • 1/2 teaspoon vanilla
  • 1 1/2 cups confectioner's sugar
  • pinch of salt, to taste

Additional Ingredients:

  • 3 to 4 cups chocolate melts in dark, white and red
  • sprinkles
  • 35-40 cake pop sticks

Instructions

For Chocolate Cake:

  • Preheat the oven to 350F/177C. Prepare a 13x9-inch pan by greasing the sides and lining the bottom with parchment paper.
  • In a large mixing bowl, cream together the softened butter and sugar. Then add in the eggs and vanilla extract. Mix again until creamy. Dissolve the coffee in the milk, then add it to the batter.
  • In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt and baking powder. Mix together, then sift into the cake batter to get rid of any clumps. Using a hand whisk, mix the flour into the batter just until combined. Be careful not to over-mix the batter! Gently fold in melted chocolate at the very end.
  • Spread the batter evenly in the prepared pan, then bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely and then cut into cubes. Cake can be prepared ahead of time, just keep it covered so it doesn't dry out.

For Caramel Frosting:

  • Place softened, unsalted butter into mixing bowl. Whisk on high speed for about 5 minutes, until butter is light and fluffy. Scrape down sides of mixing bowl often to get all the butter mixed well. Add the dulce de leche (cooked sweetened condensed milk). If you cannot find dulce de leche, use a similar caramel sauce. If necessary, increase the amount of confectioner's sugar to thicken the frosting.
  • Add the vanilla and salt. Start by adding 1/4 teaspoon salt, then add more if needed. Begin adding the confectioner's sugar 1 cup at a time, scraping down sides of mixing bowl often to get everything incorporated. Make sure to sift confectioner's sugar before adding to avoid any clumps. After adding all sugar, whisk on high speed for 2 to 3 minutes to get frosting very fluffy.

For Making Cake Pops:

  • Combine the chocolate cake cubes and salted caramel frosting in a large mixing bowl. Using a large spatula, mix the two together until a thick and moist paste forms. If your mixture is too dry, add a tablespoon of heavy cream. Use a medium-sized scoop to measure out balls of cake pop mixture onto a non- stick baking sheet (or line the sheet with parchment paper). Place the unformed scoops into the freezer for 5 to 10 minutes. The mixture will be easier to shape once it's slightly set.
  • Remove from freezer and roll the mixture into uniform balls. I like to roll mine twice, setting them into the freezer for another 10 minutes, then re-rolling them. Once you have the shape you like, melt 1/4 cup white chocolate in a small bowl. Dip the end of each cake pop stick into the chocolate, then insert one into each ball. Place the pop back onto the baking sheet, then into the freezer again. Allow the cake pops to set for 30 minutes to an hour, until the sticks are firmly in place.
  • Melt desired chocolate melts in separate bowls, about 1 cup of each color. I use the microwave set at 50% power level, stirring every 30 seconds until the chocolate is smooth. You can also use a glass bowl over a simmering water bath. Dip each cake pop into chocolate, then spin and tap off the excess chocolate. Stand the cake pops upright onto a foam tray/sheet. Garnish top with additional chocolate and/or sprinkles.
  • The chocolate will set fairly quickly due to the cold cake pops. Enjoy them right away, or keep them stored in the refrigerator right side up in a cup or glass until ready to enjoy. Wrap these in treat bags, if desired.

Nutrition

Calories: 190kcal | Carbohydrates: 22g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 123mg | Potassium: 30mg | Fiber: 1g | Sugar: 14g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg