Easter Egg Cake Pops: Colorful DIY Treats for Spring Parties

Have you heard of cake pops? Easter egg cake pops are a playful twist—easy to make, delicious, and a great activity to do with kids in the kitchen.

To celebrate the holiday I tried cake pops for the first time but shaped them like eggs. I made them last minute and worried they might not turn out, but they were fantastic. The balance of cake, chocolate coating, and sprinkles is just right. You can make them egg-shaped for the season, or stick with the classic round pop—both work well.

I picked up a few practical tips while making these. First: use only a little frosting. Many boxed cakes are already moist, and adding too much frosting can overpower the cake’s flavor. I used a boxed mix and found half a cup of frosting to be plenty.

Second tip: freeze the shaped pops once (or refrigerate them until firm). Freezing speeds up the chocolate setting and helps the coating harden quickly, which makes handling and storing simpler as you finish the rest.

Third: don’t dip the finished pops directly into the sprinkles. Dipping can smear the chocolate and cause the sprinkles to stick to the melted coating. Instead, sprinkle over the pop immediately after dipping, and do it over the sink or a bowl to keep the mess contained—cleanup is easy when excess sprinkles go straight down the drain.

And yes—these passed the taste test. My little helper gave them his seal of approval and kept wanting more. I even gave him the one that wasn’t picture-perfect, and he loved it.

Yield: about 16 pops

Easter Egg Cake Pops

Prep Time
10 minutes

Cook Time
40 minutes

Additional Time
6 hours

Total Time
6 hours 50 minutes

Ingredients

1 box of cake mix (and ingredients listed on the box)
1/2 cup of frosting
1 package of white chocolate bark or chips
Sprinkles (optional)

Instructions

Mix and bake the cake according to the box instructions. For extra moisture, add an extra egg and use milk instead of water. Let the cake cool completely.
Trim the top and any rough edges if you like—this gives a smoother texture for the pops. Crumble the cake by hand or with a mixer, then stir in about 1/2 cup of frosting until combined.
Shape the mixture into balls or egg shapes. Chill in the refrigerator for 2 hours or freeze for 1 hour so the centers are very cold—this helps the coating set cleanly.
Melt the white chocolate in a tall, narrow cup in 30-second intervals in the microwave, stirring between intervals. Dip each pop in the melted chocolate, then immediately add sprinkles by sprinkling over the pop rather than dipping into the sprinkles.

Notes

There are no rules!

– Shape and size are up to you. To get a uniform egg shape, I filled a plastic Easter egg with cake mixture and closed it to form the size and contour.

– I used white chocolate, but you can use any coating or flavored chocolate you prefer.