These adorable cakesicles are a recent baking favorite: a fudgy brownie center coated in colorful candy melts and shaped like a popsicle. They’re fun to make, easy to customize, and perfect for parties or gifts.
Cakesicles Ingredients
These bite-sized cake pops on a stick combine a moist brownie interior with a crisp, colorful chocolate shell. They’re simple to adapt to any flavor or theme.
You’ll need:
For the brownie base:
- 1 (18.3-ounce) box chewy fudge brownie mix
- 2/3 cup vegetable oil
- 2 large eggs, room temperature
- 3 tablespoons water
- 1/2 cup milk chocolate frosting
For the candy coating:
- 3 cups pink candy melting wafers (or color of choice)
- 4 ounces white almond bark
- Candy sprinkles
- Silicone cakesicle mold and popsicle sticks
Substitutions and Additions
Cake: Use any cake or brownie flavor you like. A boxed mix or a homemade recipe both work; just cool the cake completely before crumbling.
Color: Change the candy melts to match holidays or parties — red and green for Christmas, pastels for Easter, orange and black for Halloween, or bright hues for unicorn or birthday themes.
Frosting: Swap the chocolate frosting for cream cheese, peanut butter, or ganache to alter flavor and texture.
Toppings: Use sprinkles, crushed nuts, edible glitter, or drizzles of melted chocolate for decoration and texture.
How to Make These Cakesicles
These treats follow the same concept as cake pops: bake, crumble, mix with frosting, shape, then coat in melted candy. The popsicle mold gives them a charming, uniform shape.
Step 1: Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper, leaving two sides of the paper to overlap so you can lift the brownies out easily.
Step 2: Combine the brownie mix, vegetable oil, eggs, and water in a large bowl. Stir until combined but don’t overmix.
Step 3: Spread the batter into the prepared pan and bake for 25–28 minutes, or until a toothpick comes out clean. Ovens vary, so start checking at the lower end of the time range.
Step 4: Let the brownies cool completely, about 45 minutes to 1 hour.
Step 5: Lift the cooled brownies from the pan using the parchment sling and break them into smaller pieces.
Step 6: Pulse the brownie pieces in a food processor or break them up by hand until they’re fully crumbled. Transfer to a medium bowl.
Step 7: Stir in 1/2 cup of milk chocolate frosting until the mixture holds together evenly.
Step 8: Melt the candy wafers in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
Step 9: Spoon 1½–2 tablespoons of melted candy into each mold cavity and use a spoon or pastry brush to coat the inside evenly.
Step 10: Insert popsicle sticks into the molds before the candy sets. (You can add sticks later if preferred, but inserting early often gives a more secure hold.)
Pro tip: Inserting the stick before filling the cavity with brownie mixture often gives better adhesion.
Step 11: Shape the brownie mixture into oblong cakes and press them into the coated molds until flush with the top.
Step 12: Spoon more melted wafers over the brownie surface to seal each cakesicle. Aim for clean, tight lines so the shell adheres well to the brownie.
Step 13: Melt the white almond bark in 30-second microwave intervals until smooth. Allow the cakesicles to fully harden before removing them from the molds.
Step 14: Gently stretch the silicone mold to release each cakesicle, then bend the mold back and slide the treat out, watching the popsicle stick carefully.
Pro tip: Be patient when unmolding. If the chocolate shell separates, rewarm and reapply melted candy as long as no crumbs stick to the shell.
Step 15: Drizzle or drip melted white almond bark over the top and along one edge to mimic a melting popsicle look.
Step 16: While the almond bark is still wet, add sprinkles or your chosen decorations, then allow to set before serving.
How to Serve
Cakesicles make an impressive party dessert and can be served on platters or individually wrapped as favors. Arrange them on a platter for birthday parties, baby showers, or holiday gatherings. Wrapped in cellophane with ribbon they become charming take-home treats.
Storage
Make ahead: Bake and crumble brownies and mix with frosting, shape into cakesicles, insert sticks, and freeze on a baking sheet until firm. Transfer to an airtight container with parchment between layers. Store up to two months in the freezer.
Refrigerator: Keep leftover cakesicles in an airtight container for up to two weeks.
Freezer: Frozen cakesicles keep up to two months. Thaw overnight in the refrigerator before serving.
Why We Love This Recipe
Bite-sized bliss: Cakesicles deliver cake, frosting, and a crisp chocolate shell in a perfectly portioned treat.
Endless customization: Swap cake flavors, frostings, coating colors, and decorations to suit any theme or taste.
Visually appealing: The smooth candy coating and bright decorations make them eye-catching and irresistible to kids and adults alike.
These popsicle-shaped cake treats are a playful alternative to traditional cake pops and a great way to present cake at your next gathering.
Frequently Asked Questions
Any mold that creates a popsicle shape will work for cakesicles.
Both store-bought and homemade frostings work well; choose a flavor that complements your brownie or cake base.
Yes. Freeze before or after coating for up to two months.
Absolutely. Just make sure the brownies are fully cooled before crumbling and mixing.
Yes — try crushed nuts, edible glitter, chocolate drizzles, or other creative toppings.
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