I love celebrating Halloween with a mix of spooky treats and playful whimsy. These Halloween cakesicles are simple to assemble, endlessly customizable, and guaranteed to add charm to any Halloween gathering.
Use Halloween sprinkles, candy googly eyes, and colorful coating chocolate to give each cakesicle personality—kids and adults alike will love them.
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Cakesicles are the new cake pops
I first learned about cakesicles from a post by Chelsea at Chelsweets. Having made many cake pops, I can honestly say cakesicles are easier to make and feel more substantial—each one holds more cake and looks polished with far less effort.
I used a silicone cakesicle mold and coated the cavities with melted chocolate before pressing in the cake-and-frosting mixture. Chilling the coated molds in the freezer made the process smooth: the chocolate sets quickly, and each cakesicle comes out with an even, glossy coating.
Decorating Halloween cakesicles
If you can find orange coating chocolate, use it—no food coloring required. Dyeing white chocolate with water-based coloring often causes it to seize, becoming lumpy and unusable. I prefer coating chocolate made for melting; it gives a smooth finish and is easy to work with.
For details and accents, melt black coating chocolate (or substitute semi-sweet/dark chocolate) and pipe it from a small plastic bag with the corner snipped off. While the coating is still wet, press on sprinkles and candy eyes so they adhere. Kids can help decorate sticks or add their own designs for a fun family activity.
Tips for making these cakesicles
- Start with about 3/4 cup frosting mixed into crumbled cake. Add one tablespoon at a time until the crumbs hold together—too much frosting makes the mixture mushy and heavy, and the cakesicles may fall apart or not stick to the stick.
- Freezer setting works best for quickly firming the chocolate and cakesicles; it’s faster than the refrigerator.
- When the cakesicles are fully set, flip the mold onto parchment and peel the silicone away from the cakesicles rather than pushing them out. Peeling helps prevent cracks in the chocolate coating.
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For more Halloween and fall-inspired treats, try recipes like Classic Pumpkin Roll, Halloween Spider Cupcakes, Chocolate Pumpkin Truffles, or Halloween Cream Cheese Brownies—perfect companions to these cakesicles.
- Classic Pumpkin Roll
- Halloween Spider Cupcakes
- Chocolate Pumpkin Truffles
- Halloween Cream Cheese Brownies
Useful kitchen tools for this recipe
Cakesicle silicone mold
9×13 inch baking pan
Parchment paper sheets
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Halloween Cakesicles
These Halloween cakesicles are fun to assemble and bring playful charm to any Halloween celebration.
Ingredients
Chocolate Cake
- 1 cup unsweetened cocoa powder
- 1 cup hot brewed coffee
- 1/2 cup full-fat sour cream
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Cream Cheese Frosting
- 1/2 cup unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 4 cups powdered sugar
For Coating & Decorating
- Orange coating chocolate
- Black coating chocolate or dark/semi-sweet chocolate for decoration
- Halloween sprinkles
- Googly candy eyes
Instructions
Make the Chocolate Cake
- Preheat oven to 350°F (180°C). Line a 9×13-inch pan with parchment paper.
- In a medium bowl, whisk together cocoa powder, hot coffee, sour cream, and vanilla until smooth; set aside.
- In a mixer, beat butter until smooth and shiny, then add granulated and brown sugars and beat until fluffy.
- Beat in eggs one at a time. In a separate bowl, whisk flour, baking soda, and salt.
- Add flour mixture to butter mixture in thirds, alternating with the cocoa mixture. Scrape the bowl as needed.
- Pour batter into prepared pan and bake about 30 minutes, until a toothpick comes out clean. Cool completely.
Make the Frosting
- While the cake cools, beat butter and cream cheese until smooth. Add vanilla and salt.
- With the mixer on low, add powdered sugar one cup at a time until fully combined and creamy.
- Crumble the cooled cake into a large bowl. Mix in 3/4 to 1 cup frosting, adding by tablespoons until the mixture holds together but isn’t soggy.
Coat & Decorate Cakesicles
- Melt orange coating chocolate in short bursts, stirring until smooth.
- Spoon 1–2 tablespoons of melted chocolate into each mold cavity and spread up the sides to coat.
- Freeze the coated mold for about 5 minutes to set the chocolate.
- Roll cake/frosting mixture into balls (about 2 tbsp each) and pack firmly into each cavity without cracking the chocolate shell.
- Top each filled cavity with more melted chocolate to seal, then insert the popsicle stick through the slit until it’s almost to the top.
- Freeze 5–10 minutes. Flip the mold onto parchment and gently peel the silicone away from the cakesicles. Push the stick through the slit to release if needed.
- Decorate with melted chocolate, sprinkles, and candy eyes while the coating is still slightly soft so decorations adhere.
Notes
- Store decorated cakesicles in the refrigerator for up to 7 days.
- If short on time, use store-bought chocolate cake and frosting—no one will know.
- When mixing frosting into cake crumbs, add gradually to avoid a too-soft mixture that won’t hold its shape.
Nutrition
Calories: 448 kcal | Carbohydrates: 55.4 g | Protein: 5 g | Fat: 24.9 g | Saturated Fat: 15 g | Cholesterol: 97.5 mg | Sodium: 329.2 mg | Fiber: 2.3 g | Sugar: 42.1 g
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