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Halloween Cake Pops Recipe

Avatar photoBySusan Miller
Jump to Recipe· 4.5 from 120 reviews
Halloween Cake Pops Recipe

If you’re looking to add some spooky fun to your Halloween celebrations, this Halloween Cake Pops Recipe is an absolute must-try! These adorable little treats combine moist red velvet cake with creamy frosting and festive decorations that will delight kids and adults alike.

Why You Should Make This Recipe

Easy to make with simple ingredients: You don’t need complex baking skills to whip up these cake pops, making them perfect for any skill level.
Fun and festive presentation: From mummies to ghostly faces, these pops are eye-catching and perfect for Halloween parties.
Customizable decorations: Use candy eyeballs, colored wafers, or ribbons to tailor each pop to your spooky style.
Perfect bite-sized treats: These cake pops are the ideal portion for kids and adults to enjoy without guilt or mess.

A close-up of a white cake pop with a rough red cake center visible where a bite was taken, covered in a smooth white coating with thin drizzled lines around it, and decorated with a small white candy eye with a black dot on one side. The stick holding the cake pop is white, and in the background, there are other white cake pops with different simple facial designs on them, all placed on a black textured surface against a white marbled background. photo taken with an iphone --ar 2:3 --v 7 - Halloween Cake Pops, Halloween Cake Pops Recipe, spooky cake pops for Halloween, easy Halloween cake treats, Halloween party desserts

Ingredients & Substitutions

This Halloween Cake Pops Recipe uses straightforward yet essential ingredients that each add a special touch — the red velvet cake mix brings richness and color, the cream cheese frosting adds moisture and tang, and the white chocolate wafers help create that smooth, festive coating that holds everything together beautifully.

Flat lay of red velvet cake mix box, large eggs, cream cheese frosting, white chocolate candy melting wafers, black gel food color, vegetable shortening, colorful candy eyeballs, and black and white ribbon pieces, all beautifully arranged with pops of vibrant color and texture, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Halloween Cake Pops, Halloween Cake Pops Recipe, spooky cake pops for Halloween, easy Halloween cake treats, Halloween party desserts
  • Red Velvet Cake Mix: The base of our cake pops, providing vibrant color and a classic flavor that’s perfect for Halloween.
  • Cream Cheese Frosting: Combines with cake crumbs to form a moist, moldable base that’s creamy and delicious.
  • White Chocolate Candy Melting Wafers: These melt smoothly and create the perfect coating for decorating your cake pops.
  • Black Gel Food Color: Adds vivid contrast and detail when decorating spooky faces and mummies.
  • Candy Eyeballs: Brings your cake pops to life with fun, creepy eyes!
  • Vegetable Shortening: Helps thin the coating for easier dipping and smooth finishes.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Halloween Cake Pops Recipe

Step 1: Bake the Red Velvet Cake

Start by preheating your oven to 350°F. In a large mixing bowl, combine the red velvet cake mix with eggs, oil, and water. Beat on medium speed for about two minutes until everything is fully blended. Pour the batter into a greased 9×13-inch baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before transferring it to a cooling rack to cool completely—this step is critical for perfect cake pops!

Step 2: Prepare the Cake Pop Base

Once your red velvet cake has cooled, break it up into pieces and pulse in a food processor until you get fine crumbs. Transfer these crumbs to a large bowl and mix in the cream cheese frosting until the mixture is moist and holds together when squeezed. Roll the mixture into 2-inch balls using your hands. For the ghost shapes, roll four balls slightly longer and fan out one end to give that spooky ghostly silhouette!

Step 3: Insert the Sticks and Chill

Melt about 15 white chocolate candy wafers in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip one end of each cake pop stick about 1 inch into the melted chocolate, then insert into each cake ball about two-thirds of the way in. Clean off excess chocolate with your finger to keep things neat. Place all the cake pops in the fridge for about 15 minutes to let the chocolate “glue” set firmly.

Step 4: Dip the Cake Pops

In a narrow jar, melt half of the white chocolate wafers mixed with half the vegetable shortening until smooth. Dip each cake pop straight down into the coating, being careful not to wiggle it and loosen the stick. Let the excess drip off by holding the pop still and gently tapping the stick. Stand the pops upright in a holder or foam block and allow them to set for about 15 minutes. Repeat if needed to get a nice, even coating.

Step 5: Decorate Your Halloween Cake Pops Recipe

Warm the remaining coating, mixing in more shortening if needed, then pipe designs onto your cake pops. For mummies, pipe straight lines in a cross-hatch pattern to mimic bandages, then add candy eyeballs with a dab of coating to secure. For ghosts and Jack Skellington faces, add black gel food color to the melted wafers and use a piping bag for eyes and mouths. Finish by tying black and white ribbons around sticks for a charming festive touch!

How to Serve Halloween Cake Pops Recipe

The image shows several Halloween-themed cake pops with white coatings on white sticks. One cake pop is shaped like a ghost, coated in smooth white chocolate with two round white candy eyes with black dots and an open black mouth made of dark chocolate. Another cake pop resembles a skull, covered in white chocolate with dark chocolate detailing for angry eyes, two small nostrils, and a stitched smile. This skull cake pop has a black ribbon tied into a small bow near the stick. The background is a white marbled texture that highlights the spooky treats. photo taken with an iphone --ar 2:3 --v 7 - Halloween Cake Pops, Halloween Cake Pops Recipe, spooky cake pops for Halloween, easy Halloween cake treats, Halloween party desserts

Garnishes

Garnish these cake pops with candy eyeballs for instant spooky vibes. You can also sprinkle edible glitter for a magical shimmer or add small pumpkin-shaped candies to enhance the Halloween spirit.

Side Dishes

Pair these cake pops with a classic pumpkin spice latte, a warm apple cider, or even some crunchy caramel popcorn for a perfectly balanced Halloween treat table.

Creative Ways to Present

Display your cake pops in a themed cake pop stand or stick them into a carved pumpkin filled with rice or beans to hold them upright. Wrap individual pops in clear cellophane tied with orange ribbons for party favors your guests will love.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your Halloween cake pops at room temperature in an airtight container for 3-4 days or refrigerate them for up to a week to keep them fresh and delicious.

Freezing

You can freeze these pops for up to 6-8 weeks. Just place them in a freezer-safe container with layers separated by wax paper to prevent sticking and preserve their shape and flavor.

Reheating

No need to reheat cake pops! Just thaw frozen pops in the refrigerator overnight, and they’ll be ready to enjoy just like fresh ones—no baking required.

FAQs

  1. Can I make these cake pops with a cake from scratch instead of a mix?

    Absolutely! You can use any cake recipe you love—just make sure it’s fully cooled before crumbling and mixing with frosting to form the cake pop base.

  2. What if I don’t have candy eyeballs for decoration?

    No worries! You can make eyes using small dots of melted chocolate or colored icing, or use tiny candies like mini M&Ms or black sprinkles for a similar effect.

  3. How do I prevent the cake pops from falling off the sticks?

    Make sure to dip the stick end into melted chocolate before inserting it into the cake ball and chill the cake pops before dipping them fully; this helps secure the stick firmly.

  4. Can I use chocolate chips instead of candy wafers for coating?

    You can, but candy wafers melt and harden smoother, making them ideal for dipping and decorating cake pops. Chocolate chips may need added shortening to achieve the right consistency.

Final Thoughts

Making these Halloween Cake Pops Recipe treats is such a joyful and creative experience—you’ll have a blast decorating and sharing them! Whether for a party, classroom treat, or spooky snack, these pops are sure to impress and bring smiles all around. Give this recipe a try and make your Halloween celebrations extra sweet and memorable!

Print
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Halloween Cake Pops Recipe

Halloween Cake Pops Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 120 reviews
  • Author: Susan
  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Approximately 20–25 cake pops 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Halloween Cake Pops are a festive and fun treat, perfect for parties and celebrations. Made with moist red velvet cake and cream cheese frosting, shaped into spooky ghost and mummy figures, and dipped in smooth white chocolate coating with creative decorations, these cake pops are sure to delight both kids and adults alike.

Ingredients

Units Scale

Cake

  • 1 box Red Velvet Cake Mix
  • 3 large eggs
  • 1/2 cup oil
  • 1 1/4 cup water
  • 5 tbsp cream cheese frosting

Coating & Decoration

  • 20 oz white chocolate candy melting wafers
  • 1 1/2 tbsp black gel food color
  • 1/3 cup vegetable shortening
  • Candy eyeballs for decorating
  • 50 inch black/white ribbon for decorating
  • Cake pop sticks

Instructions

  1. Preheat and Bake Cake: Preheat your oven to 350°F. In a large mixing bowl, beat the red velvet cake mix, eggs, oil, and water on medium speed for two minutes until smooth. Pour the batter into a greased 9×13 inch baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool and Crumble Cake: Let the cake cool in the dish for 10 minutes, then turn it out onto a cooling rack to cool completely. Once cooled, break the cake into pieces and process in a food processor until it forms fine crumbs.
  3. Mix with Frosting and Shape: Transfer the cake crumbs to a large bowl and add 5 tablespoons of cream cheese frosting. Mix thoroughly until a dough-like consistency forms. Using your hands, roll 2-inch balls from the mixture. Shape four of the balls into cylindrical ghosts by slightly elongating and fanning out one end to form the ghost shape.
  4. Attach Sticks: Melt about 15 wafers and dip one end of each cake pop stick about 1 inch into the melted chocolate. While still wet, insert into each cake ball about two-thirds of the way in. Wipe off excess candy from the base and refrigerate the pops for 15 minutes to set the sticks.
  5. Prepare Coating: In a narrow jar or cup, combine half of the white chocolate wafers and half of the vegetable shortening. Heat in the microwave at 30-second intervals, stirring in between, until smooth and the right consistency to dip the pops.
  6. Dip the Cake Pops: Dip each cake pop into the coating, pushing down gently once without moving to avoid loosening the stick. Hold upright to allow excess coating to drip off, tapping the stick gently. Place the dipped pops upright in a cake pop stand or foam block. Allow to set for 15 minutes.
  7. Decorate Mummies: Re-melt the remaining coating (adding a bit of shortening if needed) and fill a piping bag with a #3 tip. Pipe straight lines back and forth over four of the cake pops to create mummy bandages. Flip and repeat on the back carefully. Pipe small dots for eyes and quickly press candy eyeballs onto them. Let set.
  8. Prepare Black Icing: Melt the remaining candy wafers and shortening together, then mix in the black gel food color. Transfer to a piping bag or squeeze bottle for decorating.
  9. Decorate Jack Skellington: Cut the ribbon into five 10-inch pieces and tie bows around five round cake pops. Use the black icing to pipe Jack Skellington’s face designs securely on these pops, then set in the holder.
  10. Decorate Ghosts: Use the black icing to place small dots where candy eyeballs will attach on the ghost pops. Pipe large round mouths. Allow to dry fully in the cake pop holder.
  11. Display and Serve: Arrange your decorated cake pops in the holder and display them at your Halloween party for a spooky and delicious treat.

Notes

  • Storage: Store cake pops in an airtight container at room temperature for 3-4 days or refrigerate for 5-7 days to extend freshness.
  • Freezing: Freeze cake pops in a freezer-safe container separated by wax paper layers. Seal tightly and freeze for 6-8 weeks. Thaw before serving.
  • Use a narrow jar or cup for dipping to control the amount of coating used and maintain proper consistency.
  • Pipe decorations carefully for best results and allow them adequate drying time.
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