These White Chocolate Easter Egg Cake Pops are a festive and delightful treat, perfect for Easter celebrations. With a smooth and creamy vanilla cake center, coated in velvety white chocolate and decorated with pastel drizzle, these cake pops bring a colorful and elegant touch to any holiday dessert table.

Why You’ll Love This Recipe

Festive & Fun – Perfect for Easter celebrations, spring parties, or gifting.
Creamy & Delicious – Soft cake filling with a smooth white chocolate shell.
Easy to Customize – Use different colors, sprinkles, or edible decorations to match your theme.
Perfect for Kids & Adults – A fun, hands-on dessert the whole family can enjoy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 baked vanilla cake, crumbled
1/2 cup buttercream frosting
12 oz white chocolate, melted
1/2 teaspoon coconut oil (for smooth coating)
Food coloring for drizzle
Cake pop sticks

Directions

Prepare the Cake Pops:

Crumble the Cake: In a large bowl, crumble the baked vanilla cake into fine crumbs.
Mix with Frosting: Add the buttercream frosting and mix until the texture resembles dough.
Shape into Eggs: Roll the mixture into small ovals resembling Easter eggs.
Freeze: Place on a lined tray and freeze for 15 minutes to firm up.

Coat the Cake Pops:

Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate with coconut oil, stirring until smooth.
Insert the Sticks: Dip one end of each cake pop stick into melted chocolate, then insert it into each egg-shaped cake pop.
Dip in Chocolate: Fully dip each cake pop into the melted white chocolate, allowing excess to drip off.
Set the Coating: Place upright in a foam block or on parchment paper to set.

Decorate:

Color the Drizzle: Divide remaining melted chocolate into small bowls and tint with pastel food coloring.
Drizzle Over Cake Pops: Using a spoon or piping bag, drizzle the colored chocolate over the cake pops in a decorative pattern.
Let Set: Allow the decorations to harden before serving.

Servings and Timing

Prep Time: 20 minutes
Chilling Time: 15 minutes
Total Time: 35 minutes
Servings: 12 cake pops
Calories: 190 kcal per cake pop

Variations

Sprinkle Finish – Add pastel sprinkles or edible pearls for extra decoration.
Chocolate Cake Version – Use a chocolate cake base for a rich contrast.
Nutty Crunch – Add finely chopped almonds or pistachios inside the filling.
Glittery Effect – Dust with edible glitter for a magical touch.
Flavored Drizzle – Use strawberry, raspberry, or lemon-flavored white chocolate for a fruity twist.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep in the fridge for up to 1 week.
Freezing: Freeze unfrosted cake pops for up to 2 months. Thaw before dipping in chocolate.
Serving Tip: Let refrigerated cake pops sit at room temperature for 10 minutes before serving.

FAQs

Can I use store-bought cake mix?

Yes! A boxed vanilla cake mix works great for this recipe.

How do I prevent cake pops from falling off the stick?

Chill them before dipping and insert the stick into melted chocolate first to help secure them.

Can I use white candy melts instead of chocolate?

Yes! Candy melts work well and provide a smooth finish.

How do I make sure the chocolate coating is smooth?

Add a little coconut oil to the melted chocolate and tap off excess coating after dipping.

Can I make these in advance?

Yes, you can prepare them a day ahead and store them in the fridge.

Can I use dark or milk chocolate instead of white chocolate?

Absolutely! Dark or milk chocolate provides a different but equally delicious flavor.

What’s the best way to display these for Easter?

Arrange them in a basket with shredded paper grass for a festive look.

How do I keep the pastel drizzle from smudging?

Let the first layer of chocolate set completely before adding the drizzle.

Can I make mini cake pops instead?

Yes! Just shape them into smaller eggs and use shorter sticks.

How do I make the drizzle more vibrant?

Use gel-based food coloring for brighter pastel shades.

Conclusion

White Chocolate Easter Egg Cake Pops are a fun, festive, and delicious way to celebrate Easter. Whether you’re making them for a party, gifting them to loved ones, or simply enjoying a sweet treat at home, these beautifully decorated cake pops will brighten up any dessert table. Try them today and bring a touch of springtime magic to your Easter celebrations!

White Chocolate Easter Egg Cake Pops

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Author: Mari
Total Time: 35 minutes
Yield: 12 cake pops 1x
Diet: Vegetarian

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Description

Smooth and creamy white chocolate cake pops shaped like Easter eggs, decorated with a pastel drizzle. These festive treats are perfect for Easter celebrations and add a colorful touch to any dessert table!

Ingredients

Scale

1 baked vanilla cake, crumbled
1/2 cup buttercream frosting
12 oz white chocolate, melted
1/2 teaspoon coconut oil (for smooth coating)
Food coloring for drizzle

Cake pop sticks

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Instructions

Prepare the Cake Mixture: In a bowl, mix crumbled vanilla cake with buttercream frosting until well combined and dough-like.
Shape & Freeze: Roll the mixture into oval egg shapes and place on a lined tray. Freeze for 15 minutes to firm up.
Melt Chocolate: Melt white chocolate with coconut oil in a microwave-safe bowl, stirring until smooth.
Coat the Cake Pops: Insert cake pop sticks into each egg shape, then dip fully into the melted white chocolate, letting excess chocolate drip off. Place upright in a foam block to set.
Decorate: Divide remaining melted chocolate into small bowls and tint with pastel food coloring. Drizzle over cake pops in different colors for a festive finish.
Set & Serve: Let the cake pops set completely before serving.

Notes

For extra decoration, sprinkle with edible glitter or mini sugar pearls.
Swap white chocolate for pastel-colored candy melts for a more vibrant look.
Store in an airtight container in the fridge for up to 5 days.

Prep Time: 20 minutes
chill time: 15 minutes
Category: Desserts, Sweets
Method: No-Bake
Cuisine: American