Halloween cake pops recipe

(88 ratings)

These Halloween cake pops are one of our most popular treats for making over the spooky season. Make the cake specially, or use leftovers broken down into crumbs.

Halloween cake pops
Preparation Time1 hours 10 mins
Cooking Time20 mins (may need an extra 5 mins)
Total Time1 hours 30 mins (plus 2 hr, 30 mins refrigerating time)
Cost RangeMid

These Halloween cake pops are a brilliant bake for ghostly gatherings or handing out to trick or treaters.

We've made the cake from scratch from this recipe, but if you prefer you can use a shop bought cake. Just break it down into crumbs before you begin. This is also a great way to use up leftover cake, even if it's turning a little dry or stale. In fact, whenever you have a lonely slice of cake left languishing in the tin, it's worth sticking it in a tub in the freezer until you have enough to make cake pops. It's really easy to achieve the professional finish on these pops, and they make a great centrepiece for a party spread.


  • 3 large eggs
  • 175g (6oz) self-raising flour, sifted
  • 175g (6oz) caster sugar
  • 175g (6oz) softened butter
  • 1½ level tsp baking powder
  • 40g (1½oz) cocoa powder

For the cake pops filling:

  • 3tbsp cocoa powder
  • 6tbsp boiling water
  • 200g icing sugar

To decorate:

  • 1 x 400g Wilton candy melts in white for the mummies and the skeletons (use a pack of orange candy melts, if you want to make the pumpkins too)
  • 3 tbsp vegetable oil
  • 20 lollipop sticks
  • Black fondant icing for the skeletons and mummies' eyes
  • Black writing icing for the skeleton, mummies and pumpkin's features
  • Yellow writing icing for the mummies' eyeballs
  • Green fondant icing for the pumpkins' stems




  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line a cake tin of your choice with baking paper.
  2. For the cake pops: In a large mixing bowl, beat together the eggs, flour, caster sugar, butter and baking powder until smooth.
  3. Put the cocoa powder in a separate smaller mixing bowl, and add up to 4 tbsp boiling water, a little at a time, to make a stiff paste. Stir the cocoa paste into the cake mixture.
  4. Turn the cake mixture into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch. Remove the cake from the oven and leave to cool on a wire rack.
  5. Once the cake is cooled, break it up into fine crumbs in a large mixing bowl.
  6. For the cake pops filling: In a separate, clean mixing bowl mix together 3tbsp of cocoa powder with about 6 tbsp boiling water and mix into a paste, it should be quite watery, then mix in 200g of icing sugar, it should still be quite watery. if its too stiff just add a bit more water.
  7. Add the icing mixture gradually into the cake crumb mixture, mixing after each addition, until the consistency changes to something you could make balls from without them falling apart. You may not need to add all of the icing.
  8. Roll all of the cake pop mixture into balls of equal size making sure they don't fall apart or crack (this ensures they will keep their shape once on the sticks and wont fall off).
  9. Put all the balls on to a tray and transfer them to the freezer for at least 2hrs to firm. Ideally, freeze overnight.
  10. Take the balls out of the freezer to defrost fully.
  11. For the Halloween cake pops coating: Melt the candy melts in a large heat-proof bowl over a pan of hot water and dip the end of the lollipop stick into the melts before insterting them into the cake ball. This will secure the sticks in place.
  12. Put them in the fridge to firm up for about half an hour.
  13. By this time the candy melts might be too firm for dipping the cake pops into, so to get a good consistency and a smooth coating you'll need to add a fair amount of vegetable oil to loosen them up. If the mixture is too firm it will be too heavy for the cake pop and it will fall off its stick. Add in 3 tbsp of vegetable oil to the candy melts mixture gradually, stirring well after each addition.
  14. Holding a cake pop by its lollypop stick, dip the cake pop all the way into the candy melts mixture and then hold the cake ball over the bowl and gently tap its sticks on the side of the bowl whilst twisting to remove any excess. Repeat with the rest of the cake pops. Add on any decorations before they dry.
  15. Stand the cakepops in some styrofoam to dry. They will set at room temperature.

Top tips for making Halloween cake pops

If you're making these for trick or treaters, allow them to set fully then cover the cake end of the stick with a small polythene bag and tie around the stick using a black or orange ribbon.

How far in advance can I make the cake pops?

You can make the pops themselves, un-iced, up to two months in advance and store them in the freezer. A couple of days before you wish to eat them, defrost them thoroughly and decorate them. If you are bagging them individually, they will be good for 2-3 days. Otherwise it's best to make them the day before, as they can be hard to store in a sealed container without them touch each other and spoiling.

Why do I need to freeze the cake pops before icing them?

The pops need to be absolute cold before you ice them, or the icing will not stick. The easiest way to do this is to freeze them. This also give them the best texture - not too heavy but with a little stodginess and bite, so don't skip this step!

What do I do if my cake pops keep falling off the stick?

If the pops are too heavy or have too much icing on them, you may find they fall off the lolly sticks. You can help to prevent this by dipping the end of the stick into the icing candy before you put it into the cake pop. It helps glue the cake pops in place a little better.

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