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Chocolate Cake Pops

  • 45 minutes
  • 30 minutes
  • 26 to 30 cakepops
2 cupsAll-purpose flour
2 cupsSugar
1/4 cupLuna Full Fat Milk Powder, use dry powder, not prepared
3/4 cupUnsweetened cocoa powder
2 teaspoonsBaking powder
1 1/2 teaspoonsBaking soda
1 cupLuna Full Fat Milk Powder, measured after prepared with water
1/2 cupVegetable oil
2 eggsEggs, room temperature
2 teaspoonsVanilla
1 cupBoiling water
1 packReady white or chocolate frosting
650-700gMelted white chocolate (You can also use semi-sweet or dark chocolate)
SomeDecorative sprinkles or colored sugar
SomeFood colors if you use white chocolate


  • Special equipment: several Styrofoam blocks or florists’ oasis blocks to stand up cake pops & 35 lollipop sticks.
  • Preheat oven to 175 degrees C. Prepare two 23-cm cake pans by spraying with baking spray or buttering and lightly flouring.
  • Add flour, sugar, ¼ cup Luna Full Fat Milk Powder (dry), cocoa, baking powder, baking soda and salt to the bowl of a stand mixer. Whisk through to combine or use paddle attachment to thoroughly combine.
  • Add prepared Luna Full Fat Milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  • Distribute cake batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  • Remove from the oven and cool for about 10 minutes. Remove from the pan and cool completely on wire racks.
  • Using your hands or a food processor, crumble the cake into fine crumbs. If you are using your hands, cut off the drier outer edges of the cake. Add 1/3 cup ready frosting and thoroughly combine using your hands. Continue to add small amounts of frosting until the mixture has the consistency of clay. You will likely not need more than ½ cup frosting in total.
  • Roll the cake mixture into balls about 4 centimeters across. Place on a parchment-lined sheet pan or plate and refrigerate until chilled.
  • Melt chocolate in a double boiler.
  • If you are using white chocolate, color as desired. Dip the end of the lollipop stick into the melted chocolate and then into a cake ball until the stick is about half-way through.
  • Stand up cake pops in a Styrofoam block and return to refrigerator for chocolate to harden, about 10 - 15 minutes.
  • Dip each cake pop straight down into the melted chocolate until cake ball is completely covered. While chocolate is still wet, decorate as desired with sprinkles or colored sugar. Place in Styrofoam block to harden.