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Chocolate Fudge Cake White Chocolate Cake Pops

Recipe cooking time
Makes 40


  1. Preheat oven to 160˚C/320˚F/Gas 3
  2. Grease and line a 9” round baking tin.
  3. In a bowl, combine the cocoa, sugar, flour, vanilla, melted butter and sieved jam. Add the eggs and milk then mix until batter is smooth.
  4. Add batter to pre-prepared cake tin and bake for 40 minutes or until a skewer comes out clean.
  5. After 10 mins turn out onto a wire rack and allow to cool. Then cover with cling film and chill in the fridge overnight.
  6. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, scraping down the sides of the bowl with a rubber spatula.
  7. Add sifted icing sugar and cocoa powder, 2 teaspoons of cream/milk, and vanilla essence, beat on low for 1-2 mins until combined. Increase to high speed and beat for 3 minutes until it really comes together. Add another teaspoon of milk/cream if it looks a little too thick.
  8. Crumble cooled cake into bowl and mix until well combined.
  9. Using a tablespoon measure, separate cake mixture into 40 rough rounds and using dampened clean hands, roll into smooth balls.
  10. Melt white chocolate and add a little white food colouring. Dip the end of each cake pop stick into the melted chocolate then push a cake ball onto each stick.
  11. Dip balls in white chocolate then push end of stick into Styrofoam base allow to dry.
  12. When dry, using a piping bag fitted with a small plain nozzle, drizzle tops of cake pops with remaining melted chocolate and allow to cool completely.


  • 1+ 1/4 cups self-raising flour
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 4 tbsp Avonmore unsalted butter, melted
  • 1/2 cup good quality cocoa, sifted
  • 1 tsp vanilla essence
  • 1 large tsp blackberry jam, lived to remove pips
  • 3 eggs
  • 1/2 cup Avonmore Milk


For the frosting mix:

  • 90g Avonmore unsalted butter, softened
  • 3/4 cup icing sugar, sifted
  • 1/2 cup cocoa powder, sifted
  • 2–3 teaspoons Avonmore Whipped Cream
  • 1/2 teaspoon vanilla essence


For the white chocolate covering:

  • 800g good quality white chocolate
  • Few drops white food colouring (We use Wilton brand)
  • 40 white cake pop sticks
  • Block flower oasis or thick Styrofoam board
  • Avonmore whipped cream to serve.


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