Perfect for Easter and spring, these egg-shaped cake pops are made with a rich chocolate cake filling and covered in pastel candy melts and bright sprinkles.

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Top down view of decorated Easter egg cake pops laying on various plates.

About Easter Egg Cake Pops

Move over, cupcakes! This Easter, it’s time to get your egg-shaped cake pops on.

Making cake pops is easier than you think – they’re perfect for novice and experienced cooks alike – and they always look impressive, even if you’re not a pro at decorating. You crumble a cake, press it into a mold, dip the cake pop in some candy melts, add some sprinkles, and enjoy! Simple and easy.

Plus, who doesn’t want to cruise around with your own personal serving of festive chocolate cake, conveniently served on a finger-food-friendly stick? I feel pretty confident that every single one of us would totally be down for these cake pops.

What do you need to make cake pops?

Before getting started, make sure you have this equipment on hand:

Top down view of Easter egg cake pops on a plate, showing off the different colors.

What type of candy melts should you use?

Candy melts (also called melting wafters) are pretty common – you can find them in the baking supply area, and they’re small, flat disks, typically sold by the bag – but I do think there are significant differences in quality depending on the brand of candy melts you buy.

Wilton is by far the most common brand of candy melt, and they are sold in a variety of colors. This makes them a popular pick since you can buy the exact color you need and can get right to crafting your festive treats. Wilton makes things simple and easy.

This recipe recommends using Wilton candy melts (or other brands that come in different colors) because it makes things simpler.

However, I’ve not been impressed with the quality of Wilton candy melts and typically look for alternatives. If given the choice, I would highly recommend picking up Ghirardelli brand candy melts and using oil-based food coloring to get the look that you want. You could also use their bar chocolate or chocolate chips. These are my favorite candy melts to work with due to their superior quality and taste.

Top down close up of a Easter egg cake pop, showing off the sprinkes.

How to store cake pops

These cake pops should be stored in a sealable container in the refrigerator, ideally in a single layer or separated by wax paper.

How long are cake pops good for?

Once prepared, cake pops can be stored in a sealed container in the refrigerator for up to one week.

Can you freeze cake pops?

Yes, they totally can!

In general, these truffles can be frozen in a freezer bag or a storage container for up to one month.

Notes & tips for cake pops

  • If you’re not in the mood to bake a cake from scratch, it’s totally okay to make a cake from boxed cake mix or to use storebought cake. Just make sure whatever cake you pick has a rich, dense texture, as that will make forming the cake balls easier. If you find the consistency is still too dry to form the cake pops, you can mix in another 1/4 cup to 1/2 cup cream cheese or 1/4 cup to 1/2 cup chocolate frosting.
Side view of a egg shaped cake pop with bite taken out, showing off the chocolate cake inside.

More delicious Easter recipes

How to make Easter egg cake pops

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Place the semi-sweet chocolate chips in a microwave-safe bowl and heat in the microwave until smooth. Set the bowl aside for now so the chocolate can cool slightly.

Step 2Whisk together the following ingredients in a medium bowl: flour, cocoa powder, baking powder, and salt. Set this bowl aside as well.

Step 3 – Using a stand mixer (or hand mixer + large bowl), whip together the butter, granulated sugar, and light brown sugar until fluffy.

Step 4 – Drop mixer speed to low and mix in the eggs, vanilla, dry ingredients, melted chocolate, and milk.

Step 5 – Pour the batter into a 9-inch cake pan coated with baking spray.

Step 6 – Bake!

Step 7 – Let the cake cool, then crumble it up with your hands into a large bowl. Add the cream cheese, then mix thoroughly until the crumbled cake is saturated.

Step 8 – Scoop out some of the cake mixture and firmly press it into the cavity of an Easter egg silicone mold. Fill each egg all the way, leveling off the top with a butter knife.

Step 9 – Place in the refrigerator to firm up!

Step 10 – While the cake pops chill, add each color of candy melt to a microwave-safe bowl and heat until smooth.

Step 11 – When ready to decorate, remove the chocolate cake eggs from the silicone mold. Dip the end of a cake pop stick into some of the melted candy, then insert the coated stick into the bottom of one of the cake pops. Once the cake pop is secure, coat the egg in the same color of melted candy, gently turning it to coat. When finished, place the coated cake pop on a baking sheet lined with parchment paper to dry. If you’d like, top the wet candy with some festive sprinkles. Repeat this step until all the cake pops have been decorated.

Step 12 – Place the cake pops back in the refrigerator until the candy coating is firm.

Step 13 – Serve and enjoy!

Recipe Details

Top down view of decorated Easter egg cake pops laying on various plates.
5 from 1 vote

Easter Egg Cake Pops

50 mins prep + 55 mins cook + 15 mins Setting Time
381 kcal
Yields: 18 cake pops
Perfect for Easter and spring, these egg-shaped cake pops are made with a rich chocolate cake filling and covered in pastel candy melts and bright sprinkles.

Ingredients 

Instructions

  • Preheat oven to 350 degrees F. Spray a 9 inch round cake pan (or similar size) with baking spray, then set aside.
  • In a microwave-safe bowl, add semi-sweet chocolate chips. Heat in the microwave for 30 seconds on 50% power, then stir. Continue to heat for 15-second intervals, mixing in between, until all chocolate has completely melted. Set chocolate aside to cool slightly.
    1 cup semi-sweet chocolate chips
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set bowl aside.
    2 2/3 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt
  • Using a stand mixer (or hand mixer + large bowl), cream together the butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 5-7 minutes.
    1 cup granulated sugar, 2/3 cup salted butter, 2/3 cup light brown sugar
  • Drop mixer speed to low and slowly mix in eggs and vanilla until incorporated.
    1 teaspoon vanilla extract, 5 small eggs
  • Keeping speed on low, quickly scoop in the dry ingredients, adding about 1/3 to 1/2 cup at a time. Once added, continue to mix until dry ingredients first appear to be incorporated; be careful not to overmix.
  • Still keeping speed on low, slowly pour in the cooled melted chocolate and milk and mix until incorporated.
    1/3 cup milk
  • Pour batter into prepared cake pan, gently tapping the pan to level the batter and release any air.
  • Bake for 45-55 minutes or until a tester toothpick comes out clean with no crumbs.
  • Let cake cool in the pan for 15 minutes, then remove from pan and transfer cake to a wire cooling rack to cool until easy to handle.
  • Using your hands, crumble the baked cake into a large bowl. Add the cream cheese, then thoroughly mix everything together until cake is completely coated.
    8 ounces cream cheese
  • Scoop out some cake mixture and firmly pack it into an Easter egg silicone mold, filling each cavity to the top. Tip: Use the flat edge of a butter knife to help level off the top.
  • Transfer the filled molds to the refrigerator and chill for 5 minutes.
  • While eggs chill, add each color of candy melt to its own microwave-safe bowl. Heat each in the microwave for 30 seconds on 50% power, then stir. Continue to heat for 15-second intervals, mixing in between, until all chocolate and candy have completely melted.
    2 cups candy melts
  • When ready to decorate, release cake pop eggs from molds. Line a baking sheet with parchment paper and place cake pop sticks nearby.
  • Dip the tip of a cake pop stick (roughly 1/2 inch) in a chosen color of candy melt then insert the coated stick in the bottom of the cake pop, up to a maximum of half the length of the stick. Once attached, dip the cake pop in the same color of melted candy, turning gently until cake pop is coated, then place on the prepared baking sheet to dry. If desired, sprinkle top of wet candy with sprinkles. Repeat this step until all the cake pops are coated.
    sprinkles
  • Transfer coated cake pop eggs to the refrigerator and let set for 5 minutes or until coating is firm.
  • Serve immediately.

Nutrition

Serving: 1cake pop | Calories: 381kcal | Carbohydrates: 47g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 160mg | Potassium: 161mg | Fiber: 2g | Sugar: 30g | Vitamin A: 458IU | Calcium: 53mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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