Easter Cake Pops

Serves: 24

You will need

For the Cake Pops:

110 g unsalted butter, at room temperature
110 g caster sugar
2 medium eggs
1 tsp Dr. Oetker Madagascan Vanilla Natural Extract
90g self-raising flour
20 g Dr. Oetker Fine Dark Cocoa Powder
½ tsp salt
½ tsp Dr. Oetker Baking Powder
1 tbsp whole milk (Optional)
150g Dr. Oetker Milk Chocolate Chips
24 cake pop sticks or large straws

To Decorate:

300 g Dr. Oetker Fine Cooks White Chocolate, broken into small pieces
3 Dr. Oetker Extra Strong Colour Gels (Yellow, Blue and Pink)
Dr. Oetker Fairy Princess Sprinkles
Dr. Oetker Writing Icing


1 Heat oven to 180 C / 160C Fan / Gas 4 and grease and line a 9 x 9” cake tin with parchment paper.

2 Using an electric hand-whisk, beat the butter and sugar together until pale and fluffy. Whisk in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla extract, flour, cocoa powder, salt, and baking powder, then whisk until just combined. If you would like a lighter texture, then add the milk at this stage. Spoon the mixture into the cake tin.

3 Bake for 20 minutes, until the cake has risen and a skewer inserted into the middle of the cake comes out clean. Leave to cool on a wire rack.

4 Once cooled, crumble the cake into a bowl. Place the chocolate chips into a microwave safe bowl and place in the microwave, heating for 30 second bursts until melted. Add the melted chocolate chips to the crumbled cake, mixing well.

5 Take a tablespoon of the cake mix and roll into an egg shape with your hands. Place on a tray or board and repeat until all the mixture has been used up. Transfer to the fridge for 20 minutes to firm them up.

To decorate:

Put the white chocolate in a microwave safe bowl. Place in the microwave and heat for 30 second bursts, stirring in between, until the chocolate is melted and smooth. Transfer between 3 bowls, adding a few drops of the Dr. Oetker Extra Strong Colour Gels to each bowl and mix thoroughly.

Recipe courtesy of Dr. Oetker

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