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A hand holding a white chocolate covered Cakesicle that has been drizzled with hot pink melted chocolate.
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Delicious cake mixtured with frosting is shaped into a popsicle mold which makes a CAKESICLE! They're so fun and cute. Change up the color of chocolate used to fit the occasion!
Prep Time: 35 mins
Assembly Time: 1 hr 30 mins
Total Time: 2 hrs 5 mins
Servings: 36 cakesicles


  • 1 13x9 inch cake - baked (any variety)
  • 1/2 cup frosting - plus more if needed
  • 36 oz candy melts - any color
  • 8 oz candy melts - of an opposing color to decorate, if desired
  • sprinkles - for decorating, if desired

Doctored Cake Mix

  • 1 white cake mix
  • 4 egg whites
  • 1/3 cup vegetable oil
  • 2/3 cup sour cream
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract


  • 6 tablespoons butter - softened to room temperature
  • 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoon heavy cream


Decide if you'll doctor a cake mix or bake a plain cake mix

  • If you want to doctor a cake mix you can, or you can simply make a boxed cake and call it good. I like doctoring cake mixes as it makes them more moist. If you choose NOT to do a doctored cake mix you may need to use more frosting to get the cake crumbs to come together.

To doctor a cake mix

  • Preheat oven to 325°F. Spray a 13x9 inch pan with nonstick cooking spray. 
  • Whisk oil, egg whites, sour cream, buttermilk and vanilla until combined. Sift the cake mix in and stir to combine. 
  • Place batter in a 13x9 pan that has been sprayed with nonstick spray. Bake for 25-30 mins or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely. 


  • In the bowl of a stand mixer fitted with the paddle attachment (or using hand mixer) beat the butter until smooth. Add the powdered sugar, vanilla, and heavy cream and mix until smooth and light and fluffy. Note: you will not use all of the frosting. Store any leftovers covered in the fridge for 3-4 weeks.

Make the Cakesicles (start here if you've already baked a cake mix cake)

  • Crumble the cake into the bowl of a stand mixer. Add 1/3 cup frosting and mix with the paddle attachment until combined. The mixture should stick together but not be too gloopy. If it’s too dry and crumbly add a tablespoon more frosting/buttercream.
  • Melt the chocolate or candy melts. Add a few teaspoons of melted chocolate to the cakesicles molds. Spread it along the bottom and up the sides. Insert then remove a popsicle stick in the stick insert area so that the chocolate doesn’t set over the hole. Place in freezer for a 3-5 few minutes or until set. 
  • Using a food safe brush, brush more melted chocolate along the edges and up the sides of the mold. Insert and remove a stick in the popsicle stick insert area to make sure chocolate doesn’t set over the hole. freeze until set, 3-5 mins 
  • Add a tablespoon of cake pop filling to the cavity of each mold. Gently press down until it fills the entire cavity, leaving about 1/16” at the top so that you can add a thin layer of chocolate to the top and make it flush with the mold. Insert a popsicle stick halfway into the cake mixture.
  • Chill for 10 minutes. 
  • Remove from freezer and add a teaspoon or two of chocolate to the tops of the cake filling. Scrape off excess using an off set spatula. You want the chocolate to be flush with the mold. 
  • Chill until set. 
  • Carefully remove each cakesicle. Decorate as desired. 


12 oz of candy melts will cover 12 cakesicles. 
Storing: will last for 3 days at room temperature. 
To store in fridge wrap each cakesicle in plastic wrap then place in zip top bags. Store in a cardboard shoe or shipping box. The box will attract most of the moisture rather than condensing on the cakesicles. 
Before eating remove the box from the fridge and remove the zip top bag. Keep the cakesicle in the zip top bag for 1 hour At room temperature before removing them from the bag and eating. This allows them to adjust to the temperature change and prevents cracking. 
Refrigerated cakesicles will last for 2 weeks 
Store in freezer, wrapped in plastic wrap or ziplock bags for 3 months.
Frosting: can opt for using store bought frosting to make it easier if you'd like. May need to add more frosting than just 1/2 cup. You want the cake crumbs and frosting to combine and stick together but you don't want the mixture to be too gloopy. It should stiff enough that it has the ability to support a Popsicle stick :) 


Calories: 215kcal (11%), Carbohydrates: 29g (10%), Protein: 1g (2%), Fat: 10g (15%), Saturated Fat: 8g (40%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 8mg (3%), Sodium: 152mg (6%), Potassium: 30mg (1%), Fiber: 1g (4%), Sugar: 24g (27%), Vitamin A: 99IU (2%), Vitamin C: 1mg (1%), Calcium: 43mg (4%), Iron: 1mg (6%)