Caramel Chocolate Cake Pops Recipe (video)

Learn how to make these cute Valentine’s Day cake pops for the holiday! These salted caramel chocolate cake pops have a rich and luscious center filling made using my chocolate cake recipe and caramel frosting! Then the 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 Cake Pops Video Tutorial

Watch my YouTube chocolate cake pops video tutorial for step-by-step instructions and see how I decorate these cute treats! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!

Ingredients for Making Chocolate Cake Pops

Here are the main ingredients you’ll need to make these Valentine’s Day cake pops. Find the full list of ingredients with measurements in the recipe card below.

• Unsalted Butter: for making the chocolate cake and for the buttercream frosting. Make sure the butter is just barely soft for the frosting, not melted!
• Eggs: have the eggs at room temperature for best results.
• Dulce de Leche: this thick caramel sauce is actually sweetened condensed milk cooked in its aluminum can. You can also try my ‘Homemade Caramel Sauce’.
• Chocolate Melts: for dipping and garnishing the cake pops. I like to have a few different types and colors on hand. I recommend using chocolate melts, not chocolate chips. Melts set nicely at room temperature and the chocolate doesn’t need to be tempered! 
• Confectioner’s Sugar (powdered sugar): for making the frosting. Use a fresh bag of sugar for best results.

Supplies & Tools for the Recipe

Need some supplies to make this recipe? Shop my Amazon Affiliate links for the items I used. Using these links won’t cost you extra and I’ll earn a small commission.

• 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.

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.

For this recipe, I used my ‘Basic Chocolate Cake’ recipe and ‘Salted Caramel Frosting’ recipe. You will need to prepare HALF of each recipe; measurements are below! I have separate recipe posts and videos for both to help you along!

You can also use store-bought chocolate cake instead of baking your own.

Baking the Chocolate Cake

You’ll want to start this recipe for chocolate cake pops with the chocolate cake!

1. Preheat the oven to 350F/177C. Prepare a 13×9-inch pan by greasing the sides and lining the bottom with parchment paper.
2. 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.
3. 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.
4. 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.

Preparing the Caramel Buttercream Frosting

While your cake is baking and cooling, it’s the perfect time to make a batch of my caramel frosting. It pairs so well with the rich chocolate cake!

1. Place the 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.
2. 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.
3. 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.

How to Make Chocolate Cake Pops

1. Once the chocolate cake has cooled, crumble it into a large bowl then add the frosting gradually. 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.
2. Use a 1-tablespoon measuring scoop and measure out the prepared mixture onto a tray. Using your hands, rolls the mixture into nice, neat balls.
3. Melt either white or dark chocolate melts in a small bowl, then dip the end of each treat stick into the chocolate before inserting into each cake ball. This will ensure the stick stays in place.
4. Melt whichever color/type of chocolate you plan to use for the outside. Gently dip and roll each cake ball in the melted chocolate, then prop the cake pops onto a foam board for the chocolate to set.
5. If desired, garnish the cake pops with sprinkles while the chocolate is still wet.

More Recipes!

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

• Try these amazing ‘Marshmallow Pops’ next – they can be made in almost any flavor!
• And, these simple and elegant ‘Strawberry Cream Puffs’ are always a hit for parties!
• Raspberry Lemon Tartlets – these mini tarts are filled with lemon curd, raspberry sauce and meringue!
• Raspberry Cheesecake Parfaits – individual servings of the best no-bake raspberry cheesecake, topped with jello and more fruit!

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Caramel Chocolate Cake Pops Recipe (video)

1 hour hr prep + 30 minutes mins cook

35 cake pops

Learn how to make these Valentine's Day 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 13×9-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 the 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

Serving: 1cake pop | 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