Pin It A playful twist on classic smores, these cake pops combine moist cinnamon cake, marshmallow fluff, and chocolate coating, finished with a crunchy graham cracker crumb. Perfect for parties or celebrations.
I made these cake pops for my niece's birthday party, and everyone loved the combination of cinnamon cake and marshmallow fluff. They disappeared from the dessert table faster than anything else.
Ingredients
- Cake: 1 1/2 cups (190 g) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 cup (115 g) unsalted butter softened, 1 cup (200 g) granulated sugar, 2 large eggs, 2 tsp vanilla extract, 1/2 cup (120 ml) whole milk
- Filling: 1 cup (120 g) marshmallow fluff
- Coating & Decoration: 10 oz (285 g) semisweet or milk chocolate chips, 1 tbsp coconut oil or vegetable shortening, 1 cup (80 g) graham cracker crumbs, 1/4 cup rainbow sprinkles (optional), 24 lollipop sticks
Instructions
- Bake the Cake:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) square baking pan. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Cream butter and sugar until light and fluffy in a large bowl. Beat in eggs one at a time and add vanilla. Mix in half the flour mixture, then milk, then remaining flour mixture. Pour batter into pan and bake for 28-32 minutes until a toothpick comes out clean. Cool completely.
- Form Cake Pops:
- Crumble cooled cake into a large bowl. Add marshmallow fluff and mix until a dough-like texture forms. Scoop and roll mixture into 1 1/2-inch (4 cm) balls. Place on a baking sheet lined with parchment paper.
- Add Sticks:
- Melt 2 tbsp chocolate chips. Dip one end of each stick into melted chocolate, then insert into cake balls. Freeze balls for 15 minutes.
- Coat and Decorate:
- Melt remaining chocolate chips with coconut oil until smooth. Dip each cake pop into melted chocolate, letting excess drip off. Immediately sprinkle with graham cracker crumbs and sprinkles.
- Set and Serve:
- Stand cake pops upright in a styrofoam block or cake pop stand until set. Store in an airtight container at room temperature for up to 3 days.
Pin It Making these together as a family became a birthday tradition after we saw how proud the kids were to decorate their own cake pops with sprinkles.
Required Tools
8-inch (20 cm) square baking pan, electric mixer, mixing bowls, baking sheet, parchment paper, lollipop sticks, microwave-safe bowl or double boiler, spoon or scoop, styrofoam block or cake pop stand
Allergen Information
Contains wheat (gluten), egg, dairy, and soy (in chocolate). May contain traces of nuts depending on chocolate and sprinkles. Always check ingredient labels for allergens.
Nutritional Information
Per serving: Calories: 180, Total Fat: 8 g, Carbohydrates: 26 g, Protein: 2 g
Pin It These birthday cake pops bring smiles to any celebration. Don't forget to customize with your favorite sprinkles for even more fun.
Recipe Questions & Answers
- → How do I get a smooth chocolate coating?
Melt chocolate chips with coconut oil or shortening for easier dipping and a glossy finish.
- → Can I use white chocolate for these treats?
Yes, white chocolate makes a tasty alternative and brightens up the pops for a vibrant party look.
- → How long do cake pops stay fresh?
Store in an airtight container at room temperature for up to 3 days; refrigerate for longer storage.
- → What makes the pops taste like smores?
Marshmallow fluff, graham cracker crumbs, and chocolate coating evoke classic smores flavors in every bite.
- → Are there allergy considerations?
Contains wheat, eggs, dairy, soy; check labels for potential traces of nuts especially in chocolate and sprinkles.
- → Can I prepare these ahead for parties?
Absolutely! Make and coat the cake pops a day ahead and store for easy serving at celebrations.