These easy cakesicles put a playful twist on classic cake pops. They look professionally made but are simple to prepare. With just three main ingredients, they’re sure to become a favorite sweet treat.
Cakesicles — or cake popsicles — are ideal for birthday parties, celebrations, or a casual dessert at home. Slightly larger than cake pops, they make a satisfying single-portion treat.
One of the best things about this recipe is that it works beautifully with leftover cake and frosting. I often use slices from an orange chocolate cake with marshmallow frosting or a simple chocolate cake. You can swap flavors freely — a chocolate cake mixed with peanut butter frosting makes delicious Reece’s‑style cakesicles.
If you want a complementary treat, try serving these with ice cream cake pops for the classic cake-and-ice-cream combo. This recipe is forgiving: even a cake that didn’t turn out perfect can be crumbled and transformed.
What’s the difference between cakesicles and cake pops?
Traditional cake pops are rolled into balls, placed on sticks, and dipped in chocolate. Cakesicles are made in popsicle-shaped molds: you line the mold with melted chocolate, fill it with the cake mixture, then seal with more chocolate to create a popsicle-shaped cake pop.
What are cakesicles made of?
This straightforward recipe uses three core components, though you can customize flavors and toppings as you like.
Cake
Two 8‑inch round cakes yield about 48 small cakesicles. Box mixes work well, and using leftover cake is a great way to reduce waste.
Frosting
Cream cheese frosting, buttercream, or whipped frosting are all excellent choices. Use a generous amount to ensure the filling stays moist and binds together.
Chocolate
White chocolate, milk chocolate, dark chocolate, or candy melts are all suitable for the shell. Adding a bit of coconut oil or cocoa butter when melting helps the chocolate set smoothly.
How do you make cakesicles?
You’ll need a popsicle mold and cakesicle sticks. The method is quick and intuitive — here’s a concise step-by-step summary. Refer to the recipe card below for detailed quantities and timing.
For the cake filling
Step 1: Crumble the prepared cake into a large bowl.
Step 2: Mix the cake crumbs thoroughly with the frosting until the mixture is smooth and evenly combined.
For the chocolate coating
Step 1: Spoon about 1 tablespoon of melted chocolate into each smaller popsicle cavity (use 1½–2 tablespoons for larger molds).
Step 2: Spread the chocolate to form a thin shell, coating the bottom and sides of each cavity.
Step 3: Insert a popsicle stick into each cavity and add a small amount of chocolate around the stick to secure it.
Step 4: Chill the mold in the refrigerator until the chocolate shell hardens (about 5 minutes).
Step 5: Press the cake-frosting filling into each chocolate-lined cavity, leaving a little space at the top for the final chocolate layer.
Step 6: Spoon melted chocolate over the filling to seal the cakesicle. Use roughly 1 teaspoon for the smaller cavities and 1½ teaspoons for larger ones, spreading to cover evenly.
Step 7: Smooth any excess chocolate with an offset spatula so the surface is level with the mold.
Step 8: Chill again until the top chocolate layer hardens, then carefully remove the cakesicles by peeling back the mold and sliding out the stick.
Step 9: Decorate immediately with additional melted chocolate, sprinkles, or edible gems attached with a dab of frosting.
Pro tip: Melt chocolate in 30‑second intervals in the microwave to avoid burning. A small amount of coconut oil or cocoa butter improves flow and helps the shell set firm.
Expert tips and FAQs
Store cakesicles at room temperature for 1–2 days, in the refrigerator for up to 1 week, or freeze them for up to 1 month. Keep them wrapped or in an airtight container for best freshness.
Use melted chocolate, colored candy melts, or almond bark — whatever you prefer or have on hand. Different coatings let you customize look and flavor.
Refrigeration isn’t required unless your filling contains perishable ingredients that need it. Most cakesicles are fine at room temperature for short periods.
Cakesicles (Easy Cake Popsicles!)
Cakesicles are great for parties, special occasions, or a homemade treat. Slightly larger than cake pops, they make a generous single-serving dessert.
Ingredients
Cake Filling
- 2 — 8 inch round baked cakes in your favorite flavor
- ½ cup prepared frosting
Chocolate Shell
- 32 ounces melted milk chocolate (or melted almond bark / candy coating)
Instructions
Cake Filling
- Crumble the prepared cake into a large bowl.
- Mix the cake crumbs thoroughly with the frosting until smooth and fully combined.
Chocolate Coating
- Spoon 1 tablespoon of melted chocolate into each 1½ x 2½ inch popsicle cavity (use 1½–2 tablespoons for 2 x 3 inch cavities).
- Spread the chocolate into a thin shell, coating the bottom and sides of each cavity.
- Insert a popsicle stick into each cavity and add extra chocolate around the stick to secure it.
- Chill the mold for about 5 minutes until the chocolate shell hardens.
- Press the cake filling into each chocolate-lined cavity, leaving room at the top for the final chocolate layer (use 1–1½ tablespoons of filling depending on cavity size).
- Spoon chocolate over the filling (about 1 teaspoon for small cavities; 1½ teaspoons for larger), spreading to cover the cake completely.
- Smooth excess chocolate with an offset spatula so the surface is level with the mold.
- Chill 5 minutes more until the top layer hardens, then carefully unmold by peeling back the mold and sliding out the stick.
- Decorate with extra melted chocolate, sprinkles, or edible gems attached with a little frosting.
Notes
Nutrition
| Calories: 118kcal
| Carbohydrates: 15g
| Fat: 6g
| Sugar: 15g