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HERSHEY'S Easter Cake Pops Recipe

Details

Time
41 minutes
Yields
24 cake pops

These adorable HERSHEY’S Easter Cake Pops are perfect for any Easter celebration and they’re made easy by following our simple step-by-step instructions. Hip-hoppity fun guaranteed!

Ingredients & Directions

Bake Time
40 minutes
COOK TIME
1 minute

Ingredients

  • For the cake:
  • nonstick vegetable oil spray
  • 2 cups
    all-purpose flour (500 mL)
  • 1 tsp
    baking powder (5 mL)
  • 1 tsp
    baking soda (5 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1 1/4 cups
    sugar (300 mL)
  • 3
    large eggs
  • 3/4 cup
    unsalted butter, room temperature (175 mL)
  • 1 cup
    whole milk (250 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • For the frosting:
  • 1 cup
    unsalted butter, room temperature (250 mL)
  • 2 1/2 cups
    icing sugar (625 mL)
  • 2 tbsps
    heavy cream (30 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • For the cake pops:
  • 1 piece
    styrofoam
  • food colouring (red, yellow and blue)
  • variety of colourful sprinkles
READY TO MAKE THIS RECIPE

Directions

Equipment Needed 
oven Oven
springform pan 12-inch (32 cm) Springform Pan
hand mixer Hand Mixer
wire rack Wire Rack
microwave Microwave
sheet pan Sheet Pan
parchment paper Parchment Paper
candy sticks Candy Sticks
styrofoam Styrofoam
freezer Freezer
glass measuring cups Glass Measuring Cups
1

Preheat the oven to 350°F (180°C).

2

To make the cake, spray a 12” (32 cm) springform pan with nonstick spray.

3

Sift flour, baking soda, baking powder, and salt into medium sized bowl. Set aside.

4

Using a hand mixer beat sugar and eggs in a large bowl until light and fluffy, about 2 minutes. Add butter to egg mixture and beat until blended. Add milk and vanilla; beat to blend.

5

Add dry ingredients and beat to combine. Transfer batter to prepared pan.

6

Bake for 40 minutes, or until cake tester comes out clean. Cool cake completely in pan on rack.

7

To make the frosting, using a hand mixer beat together all the ingredients until light and fluffy - about 3 minutes.

8

Once the cake has cooled, cut it in half and use your hands to break it up into a large bowl. You want it to have a crumb consistency. Add 2 tablespoons (30 mL) of frosting and mix until. combined. It should hold into the shape of a ball if pressed together. If it is too crumbly, add a. bit more frosting.

9

Take 1 tablespoon (15 mL) of the cake mixture and roll it into a ball in the palm of your hands. Take two fingers and slightly squeeze one end of the ball to form an egg shape.

10

Melt 1/4 cup (50 mL) of the white creme chips in microwave on high for 30 seconds. Remove and stir to combine.

11

Dip the tip of each candy stick into the melted chocolate and insert into the bottom of the cake egg pops. Lay these on a sheet pan lined with parchment paper and freeze for 1 hour.

12

While the cake pops freeze, poke holes in the styrofoam - this will be used to hold the cake pops while the chocolate dries.

13

Just before you remove the cake pops from the freezer, melt the remaining white creme chips in the microwave on high for 1 minute in a 2 cup (500 mL) glass measuring cup. If you are colouring the white creme, divide the melted chocolate into 4 bowls. Add a few drops of each colour into each bowl, and mix to combine.

14

Dip each cake pop into the melted chocolate and evenly scatter them with sprinkles. Pop them into the holes in the styrofoam and let set, about 30 minutes.