Cakesicles are popsicle-shaped cake pops that won't melt, drip, fall off the stick. Easy to make in silicone molds, it's always fun to eat candy coated cake with your hands -- no fork needed!
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Cakesicles, or cake pops in the shape of a popsicle, are a delightful combination of moist cake on the inside and crunchy candy coating on the outside.
Easy to make with a brownie mix, chocolate frosting, and a colored candy coating, these cake lollies look like a popsicle but are prepared as a cake on a stick!
Table of Contents
- How To Make Cakesicles
- Why We Love This Cakesicle Recipe
- Cakesicle Ingredients
- Substitutions and Additions
- Recommended Tools
- How to Make Cakesicles
- How To Remove The Cakesicle From The Mold
- Tip From Our Recipe Developer
- How to Store Cakesicles
- Frequently Asked Questions
- More of Our Favorite Dessert Recipes
- Cakesicles Recipe
How To Make Cakesicles
Cakesicles have become all the rage in the baking world, and it’s easy to see why! What could be better than a delicious treat that combines two of our favorite desserts: cake and popsicles?
Our Cakesicles recipe and simple steps make it so easy to prepare the perfect cake popsicles using nothing more than five ingredients for the cake filling plus colored candy melts for the outer shell.
Unlike the classic cake pops, which are made by rolling a frosting and cake mixture into mini balls and dipping them in melted chocolate, popsicle cake pops are prepared by painting the melted candy into popsicle molds and pressing the baked brownies inside.
This recipe was inspired by the beautiful work of Dizzy, Busy and Hungry!
Why We Love This Cakesicle Recipe
- Easy to make with a box mix shortcut.
- Uses simple kitchen staple ingredients.
- Big bites of cake-on-a-stick that will always be more captivating than their cousin the cake pop (especially for kids)!
- Portable and perfectly portioned popsicles cakes.
- Kid-friendly treat that won’t melt in your hands.
- Perfect for packaging and giving as gifts, party favors, birthday parties or eating as a fun dessert.
More Delicious Dessert Recipes
Cakesicle Ingredients
- Chewy fudge brownie mix
- Vegetable oil
- Eggs
- Water
- Milk chocolate frosting
- Pink candy melting wafers
- White almond bark
- Candy sprinkles
Substitutions and Additions
- Bake From Any Box: You can use any cake mix or brownie mix to bake your cake filling or you can use a homemade sheet cake recipe if you prefer. Try vanilla, red velvet, strawberry, or chocolate cake. Just remember to match the frosting flavor to the cake itself.
- Choose A Chocolate Coating: You can substitute the candy melting wafers for your favorite compound chocolate, baking chocolate, or regular chocolate bars. Choose from semi-sweet, milk, dark or white chocolate.
- Customize Your Cakesicle: Cakesicles are perfect for any special holiday or occasion. Coat them in pink and blue for a baby shower, make Christmas cakesicles drizzled with red and green candy melts, Halloween cakesicles with orange colored candy melts or birthday cakesicles topped with rainbow sprinkles.
Recommended Tools
- Silicone cakesicle mold
- Popsicle sticks
- 9×9 baking dish
- Parchment paper
- Mixing bowl
- Food processor
See Full Recipe Card Below
Jump to RecipeHow to Make Cakesicles
- Bake The Brownies: Combine the brownie mix, vegetable oil, eggs, and water and spread the batter into the baking dish. Bake at 350 degrees Fahrenheit for 25-28 minutes. Cool completely, about 45 minutes to 1 hour.
- Form The Filling: Break or pulse the brownies into small pieces and mix with chocolate frosting.
- Microwave The Candy Melts: Heat the candy melts in 30-second intervals, stirring after each interval, until melted and smooth.
- Mold The Mixture: Spread the melted candy melts around the inside of the molds and insert the popsicle sticks before the candy hardens. Press the brownie mixture into each mold and spoon more melted candy wafers over the surface of the brownies. Allow the cakesicles to harden completely before popping them out of the molds.
Pro Tip: Try to keep the lines of the candy melts tight and crisp to ensure that it doesn’t crack off the back of the cakesicle. - Decorate: Melt the white almond bark and add a dribble/drip over the very top and over the edge of one side of the cakesicle. Sprinkle with your choice of sprinkles before enjoying and sharing.
Pro Tip: You want it to look like melted ice cream or a melting popsicle.
How To Remove The Cakesicle From The Mold
Make sure the cakesicles have hardened completely before popping them out of the molds. Then, gently stretch the silicone mold to encourage the cakesicle to release. When the cakesicle has completely pulled away from the mold, bend the mold back and slide the cakesicle out. Be mindful of the popsicle stick when removing the cakesicle from the mold.
Tip From Our Recipe Developer
- You can substitute any flavor of baked cake for the brownies. Just remember to match the frosting used in the cake itself with the flavor.
- You can substitute any color of candy melt wafers for pink.
- If you prefer, you can insert the popsicle stick after you have coated the brownies.
- It’s very important to be patient when removing the coated cakesicles. If they do crack and release from the brownie itself, as long as there are no brownie crumbs attached, you can reheat the candy melts and apply it to the cakesicles.
- If the sides of the cakesicles are not fully coated when removed from the molds, dab a bit of the melted candy onto the exposed areas and let dry.
How to Store Cakesicles
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: You can freeze the cakesicles for up to 2 months. Allow the cakesicles to thaw overnight in the fridge before serving.
More of Our Favorite Dessert Recipes
- Apple Cider Doughnut Cake
- Chocolate Lasagna Recipe
- Crockpot Candy
- Easy Chocolate Fudge
- Homemade Caramels
- Lunch Box Cake
- Heaven on Earth Cake
Cakesicles
Serves — 16
Cakesicles are popsicle-shaped cake pops that won't melt, drip, fall off the stick. Easy to make in silicone molds, it's always fun to eat candy coated cake with your hands — no fork needed!
Prep Time 35 minutes
Cook Time 40 minutes
Rest Time 1 hour
Total Time 2 hours 15 minutes
Ingredients
Brownie Base
- 18.3 ounce box of chewy fudge brownie mix
- ⅔ cup vegetable oil
- 2 large eggs room temperature
- 3 tablespoons water
- ½ cup milk chocolate frosting
Candy Coating
- 3 cups pink candy melting wafers
- 4 ounces white almond bark
- Candy sprinkles
- You will also need a silicone cakesicle mold and popsicle sticks
Instructions
- Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper. Be sure to allow 2 sides of the parchment paper to overlap, making a sling of parchment paper. Set it aside.
- Add the brownie mix, vegetable oil, eggs, and water to a large mixing bowl. Stir to combine completely. Do not over-mix.
- Evenly spread the brownie batter into the prepared baking dish. Bake for 25-28 minutes, or until a toothpick inserted comes out clean.
- Allow the brownies to cool completely, about 45 minutes to 1 hour.
- Remove the brownies from the pan using the parchment paper sling. Break the brownies into smaller pieces.
- Using your hands or a food processor, pulse the brownies until they are completely broken apart. (I used a food processor. It helps speed up the process) Transfer the broken brownies to a medium-sized mixing bowl.
- Stir in ½ cup of the chocolate frosting until the frosting is completely incorporated.
- Add the candy melts to a medium-sized microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval until the wafers are completely melted and smooth.
- Spoon 1½-2 tablespoons into each mold. Use a spoon to evenly distribute the melted candy melts around the inside of the molds.
- Insert the popsicle sticks into the mold before the candy melts harden.
- Shape the brownie and frosting into an oblong shape. Carefully press the brownie mixture into the mold until the brownie is flush with the top of the mold.
- Spoon enough melted candy wafers over the surface of the brownies. Try to keep the lines of the candy melts tight and crisp. This will make sure it doesn’t crack off the back of the cakesicle.
- Add the white almond bark to a small microwave-safe bowl. Heat in the microwave in 30 seconds intervals, stirring after each interval until the almond bark is completely melted. Allow the cakesicles to harden completely before popping them out of the molds.
- Gently stretch the silicone mold to encourage the cakesicle to release. When the cakesicle has completely pulled away from the mold, bend the mold back and slide the cakesicle out. Be mindful of the popsicle stick when removing the cakesicle from the mold.
- Once all the cakesicles are popped out of the molds, dribble/drip the white almond bark over the very top and over the edge of one side of the cakesicle. (You want it to look like melted ice cream or a melting popsicle)
- Sprinkle the white almond bark with your choice of sprinkles before enjoying and sharing.
Jenn’s Notes
Servings: 16 – 2.71 in x 1.79 in silicone mold -or- 12 – 3.6 in x 1.8 in silicone mold
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: You can freeze the cakesicles for up to 2 months. Allow the cakesicles to thaw overnight in the fridge before serving.
- You can substitute any flavor of baked cake for the brownies. Just remember to match the frosting used in the cake itself with the flavor.
- You can substitute any color of candy melt wafers for pink.
- If you prefer, you can insert the popsicle stick after you have coated the brownies.
- It’s very important to be patient when removing the coated cakesicles. If they do crack and release from the brownie itself, as long as there are no brownie crumbs attached, you can reheat the candy melts and apply it to the cakesicles.
- If the sides of the cakesicles are not fully coated when removed from the molds, dab a bit of the melted candy onto the exposed areas and let dry.
Nutrition Info
Calories: 313kcal | Carbohydrates: 46g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 137mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 37g | Vitamin A: 30IU | Calcium: 4mg | Iron: 1mg
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