Cakesicles

5 from 2 votes

Cakesicles are the newest trend, with a rich and moist cake wrapped in a delicious and colorful chocolate coating and shaped into a yummy popsicle treat.

Prep Time35

Cook Time40

Rest Time1

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: Cakesicles Recipe

Servings:

Calories: 316kcal

Equipment

1 silicone cakesicle mold
popsicle sticks

Ingredients

Brownie Base

18.3 ounces chewy fudge brownie mix
⅔ cup vegetable oil
2 large eggs, room temperature
3 tablespoons water
½ cup milk chocolate frosting

Candy Coating

3 cups pink candy melting wafers
4 ounces white almond bark
Candy sprinkles

Instructions

Preheat the oven to 350°F. Line a 9x9 baking dish with parchment paper. Be sure to allow 2 sides of the parchment paper to overlap, making a sling of parchment paper. Set it aside.
Add the brownie mix, vegetable oil, eggs, and water to a large mixing bowl. Stir to combine completely. Do not over-mix.
Evenly spread the brownie batter into the prepared baking dish. Bake for 25-28 minutes, or until a toothpick inserted comes out clean.
Allow the brownies to cool completely, about 45 minutes to 1 hour.
Remove the brownies from the pan using the parchment paper sling. Break the brownies into smaller pieces.
Using your hands or a food processor, pulse the brownies until they are completely broken apart (I used a food processor. It helps speed up the process). Transfer the broken brownies to a medium-sized mixing bowl.
Stir in ½ cup of the chocolate frosting until the frosting is completely incorporated.
Add the candy melts to a medium-sized microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval until the wafers are completely melted and smooth.
Spoon 1½ to 2 tablespoons into each mold. Use a spoon to evenly distribute the melted candy melts around the inside of the molds.
Insert the popsicle sticks into the mold before the candy melts harden.
Shape the brownie and frosting into an oblong shape. Carefully press the brownie mixture into the mold until the brownie is flush with the top of the mold.
Spoon enough melted candy wafers over the surface of the brownies. Try to keep the lines of the candy melts tight and crisp. This will make sure it doesn’t crack off the back of the cakesicle.
Add the white almond bark to a small microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval until the almond bark is completely melted. Allow the cakesicles to harden completely before popping them out of the molds.
Gently stretch the silicone mold to encourage the cakesicle to release. When the cakesicle has completely pulled away from the mold, bend the mold back and slide the cakesicle out. Be mindful of the popsicle stick when removing the cakesicle from the mold.
Once all the cakesicles are popped out of the molds, dribble/drip the white almond bark over the very top and over the edge of one side of the cakesicle. You want it to look like melted ice cream or a melting popsicle.
Sprinkle the white almond bark with your choice of sprinkles before enjoying and sharing.

Notes

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
If you prefer, you can insert the cakesicle stick after you have coated the brownies, although we found that we had better results if we placed the popsicle sticks before the brownie mixture.
It’s very important to be patient when removing the coated cakesicles. If the chocolate shell does crack and release from the brownie itself, as long as there are no brownie crumbs attached, you can reheat and apply additional chocolate to the cakesicles.

Nutrition