This dessert wows on the first bite and the first glance, making these Eclipse Cake Pops your new go-to. Made with moist dark chocolate cake, creamy frosting, and a mesmerizing coating of marbled white and dark chocolate-flavored candy melts, these bite-sized treats are as stunning as they are delicious. A sprinkle of shimmering sugar sprinkles adds a magical touch, making them a guaranteed crowd-pleaser for any occasion.
Below are the ingredients that make these cake pops oh so delicious.
Betty Crocker™ Delights Super Moist™ Dark Chocolate Cake Mix: The rich, deep cocoa flavor of dark chocolate cake is the star of this recipe.
Betty Crocker™ Whipped, Whipped Cream Frosting: Frosting binds the crumbled cake into a smooth, moldable dough for cake pops.
White Vanilla-Flavored Candy Melts: These form the base of the marble coating, creating a smooth, creamy shell. Tip: Use high-quality melting wafers to avoid streaks and uneven melting.
Dark Chocolate-Flavored Candy Melts: Dark chocolate-flavored candy melts create the dramatic marble swirl pattern. Variation: Semi-sweet chocolate chips can be used, but they may require tempering to avoid a dull finish.
Sugar Sprinkles: Adds sparkle and visual appeal, complementing the marble design. You can use edible glitter in place of the multi-colored decorating sugar
Lollipop Sticks: Essential for serving cake pops in the traditional handheld style. Paper or plastic sticks are both fine, but paper holds up better for presentation. If you can’t find lollipop sticks, you can use straws in a pinch.
Here is an overview of how to create these stunning marbled cake pops at home.
You’ll start with a rich, dark chocolate cake that rises evenly in the oven and smells like pure cocoa bliss. When it’s ready, the top will spring back lightly to the touch and a toothpick will come out clean.
Once cooled, the cake crumbles easily between your fingers — think fine, soft crumbs. You’ll blend those with whipped cream frosting until the mixture feels like cookie dough and holds its shape when pressed together.
Rolling the mixture into smooth, uniform balls is key here. They should feel slightly tacky but not sticky. A quick chill in the freezer firms them up just enough so they’ll hold on to their sticks later.
When melting the candy melts, look for a glossy, pourable texture with no lumps. Drizzling the dark color over the white without stirring is the secret to that mesmerizing marble pattern.
Dipping the cake pops straight down and giving them a slow twist as you lift creates even coverage. While the coating is still glossy, sprinkling the sugar sprinkles over half the surface adds a playful shimmer.
They’ll dry to a smooth, satiny finish on parchment paper, ready to wow your guests. The outside has a satisfying snap, giving way to a soft, fudgy center.
Cake pops are easy to store, see our tips below.
Cake pops can be safely stored at room temperature for up to 2 days. Place them in an airtight container in a cool place.
Store cake pops in an airtight container for up to 1 week. The fridge keeps the chocolate coating firm and prevents the filling from softening too much. Bring the cake pops to room temperature for 10–15 minutes before serving to restore optimal texture and flavor.
Cake pops freeze well for up to 2 months. Wrap each cake pop individually in plastic wrap and place in an airtight container or freezer-safe food storage bag. Thaw in the refrigerator for several hours or overnight, then bring to room temperature before serving. Avoid microwaving, as this can cause the candy coating to melt unevenly.
Change Up the Cake Mix: Any Betty Crocker cake mix works. Pick your favorite!
Add More Color: Substitute the dark chocolate-flavored candy melts for another color of melting wafer to add a colorful marbled coating.
Add Flavor: Add 1/4 teaspoon of almond or mint extract to the melted white candy melts to punch up the flavor of your cake pops.
You can make these ahead of time by shaping the cake pops and storing them uncoated in an airtight container in the fridge for up to 4 days. You can freeze them for up to 2 months. When you’re ready to coat them, let them come to room temp and proceed as directed the recipe.
Heat your oven to 350°F. In a large mixing bowl, combine cake mix, water, oil, and eggs. Mix until well blended. Pour into a greased 13x9-inch cake pan and bake following package directions. Allow cake to cool completely.
Once the cake is cooled, crumble the cake into a stand mixer bowl (or large mixing bowl). Add whipped cream frosting and mix using the paddle attachment or your hands until the crumbs form a dough that easily sticks together.
Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 10 minutes to firm them up—this prevents them from falling off the sticks when dipping.
Melt the vanilla and dark chocolate-flavored candy melts in separate microwave-safe bowls at 50% power for 30 seconds, then in 15 to 20 second intervals, stirring between each until smooth. Be careful not to overheat. Mix equal parts of each decorating sugar color in a small bowl. Place the bowl on a tray to catch any excess during decorating.
Dip the tip of a lollipop stick into melted white candy melts, then insert into the center of a chilled cake pop. Let them sit at room temperature for about 10 minutes until the candy sets.
Drizzle a couple spoonfuls of melted dark chocolate-flavored candy melts over the melted white candy melts—do not stir. Dip each cake pop into the marbled mixture, twisting as you lift it out to create swirls. Gently shake off excess.
While the coating is still wet, sprinkle decorating sugar over one half of the cake pop for a colorful, sparkly accent. Place on a parchment paper-lined baking sheet and allow to dry completely (about 15–20 minutes at room temperature).
Don’t skip chilling—it keeps the cake pops from falling apart in the chocolate.
Avoid the candy seizing—use low heat and stir often. If the chocolate begins to get too thick, put it back in the microwave at 50% powder for 10-15 seconds.
If the dark chocolate-flavor candy melts run out, drizzle more over the surface of the melted white candy and continue working.
