Pink Chocolate Cakesicles

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 10mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    851

These chocolate cakesicles are delightful treats made by moulding chocolate cake into popsicle shapes, adding a stick, and dipping them in pink candy melts for a sweet twist. The cakesicles are then decorated with colourful sprinkles, adding a touch of fun and texture to the dessert. The combination of chocolate cake, pink candy melts, and sprinkles creates a delicious and visually appealing treat, perfect for any celebration or snack time. Candy melts are available to buy online or at cake decorating supplier shops.

recipe updated 12 May 2025

Ingredients

  • Water icon
    Water
    90 g
  • Plain flour icon
    Plain flour
    110 g
  • Unsalted butter icon
    Unsalted butter
    150 g
  • Instant coffee icon
    Instant coffee
    ½ teaspoon
  • Caster sugar icon
    Caster sugar
    125 g
  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder
    90 g
  • Baking powder icon
    Baking powder
    ½ teaspoon
  • Bicarbonate of soda icon
    Bicarbonate of soda
    ¼ teaspoon
  • Salt icon
    Salt
    ¼ teaspoon
  • Egg icon
    Egg
    1
  • Buttermilk icon
    Buttermilk
    90 g
  • Oil icon
    Oil
    30 g
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Icing sugar icon
    Icing sugar
    200 g
  • Milk icon
    Milk
    3 tablespoons
  • Cocoa powder icon
    Cocoa powder
    50 g
  • Pink candy melts icon
    Pink candy melts
    400 g
  • White candy melts icon
    White candy melts
    250 g
  • Pink sprinkles icon
    Pink sprinkles
    as needed
  • White sprinkles icon
    White sprinkles
    as needed

Tools

  • kCook icon Oven
  • kCook icon Kmix
  • kCook icon Medium bowl
  • kCook icon Piping bag
  • kCook icon Round pan - 20cm (8")
  • kCook icon Heatproof bowl
  • kCook icon Popsicle mold
  • kCook icon Highball glass

Step preview

  1. Making the cake:
  2. Preheat the oven - 150ºC
  3. Grease the round tin and line with parchment paper
  4. Add the ingredients into a medium bowl and stir to combine
  5. Fit the Whisk Tool
  6. Add the ingredients into the appliance bowl, fit the splashguard
  7. Mix - 1 minute, speed 1
  8. Add the coffee and then the next ingredients
  9. Whisk and then scrape the bowl – 1 minute, speed 2
  10. Whisk – 30 seconds, speed 2
  11. Transfer the cake mixture into the tin and level with a spatula
  12. Bake until a skewer inserted comes out clean – 20-25 minutes, 150ºC
  13. Remove from the oven and let cool in the tin – 10 minutes
  14. Transfer to a cooling rack and let cool completely
  15. Trim the top and the sides of the cake to remove any hard crusts and set aside
  16. Making the chocolate buttercream:
  17. Clean the appliance bowl and fit the K-Beater
  18. Add the ingredients into the appliance bowl, fit the splashguard
  19. Mix and then scrape the bowl – 2 minutes, speed 4
  20. Mix – 30 seconds, speed Max
  21. Crumble the cooled chocolate sponge cake into the appliance bowl
  22. Mix until combined – 10 seconds, speed Min
  23. Spoon the mixture into each cakesicle mould until full and smooth out
  24. Gently slide a popsicle stick a little more than halfway into the cake
  25. Chill in the freezer until firm – 30 minutes
  26. Making the white coating:
  27. Line a work surface with parchment paper
  28. Add the white candy melts into a heatproof bowl
  29. Heat in a microwave until melted, stirring every 30 seconds to prevent burning
  30. Pour the melted mixture into a tall glass
  31. Remove two cakesicles from the freezer and mould
  32. Dip into the white candy melts until coated
  33. Hold the cakesicle over the tall glass to allow any excess to drip back into the glass
  34. Hold for a minute to allow the coating to semi set
  35. Place on the parchment paper and set aside
  36. Making the pink coating:
  37. Add the pink candy melts into a clean heatproof bowl
  38. Heat in a microwave until melted, stirring every 30 seconds to prevent burning
  39. Pour the melted mixture into a clean tall glass
  40. Remove three cakesicles from the freezer and mould
  41. Dip into the melted pink candy until coated
  42. Hold the cakesicle over the tall glass to allow any excess to drip back into the glass
  43. Hold for a minute to allow the coating to semi set
  44. Place on the parchment paper and set aside
  45. Making the marble coating
  46. Carefully pour a small amount of the melted white candy in a zig-zag pattern over the remaining pink candy melts
  47. Remove remaining cakesicles from the freezer and mould
  48. Dip into the marble candy melts until coated
  49. Hold the cakesicle over the tall glass to allow any excess to drip back into the glass
  50. Hold for a minute to allow the coating to semi set
  51. Place on the parchment paper and set aside
  52. Add the leftover melted candy into a piping bag fitted with a small round tip and drizzle over the cakesicles
  53. Quickly decorate with sprinkles to allow them to stick before the candy melt sets
  54. Serve
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