Who says cake pops have to be tiny? These jumbo cake pops are perched on top of ice cream cones, dipped in dreamy colored chocolate, and covered in sprinkles, because more is more, right? Perfect for parties, birthdays, or just a sprinkle-covered kind of day.
Yield: 15-16 Jumbo Cake Cones
Double Rainbow Cake Cones
For the Chocolate Cake Base:
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1 cup (250 g) unsalted butter, room temperature
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1 1/4 cups (250 g) granulated sugar
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4 large eggs
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1 1/2 teaspoons baking powder
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1 2/3 cups (200 g) all-purpose flour
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1/2 cup (50 g) unsweetened cocoa powder
For the Cake Pop Mixture:
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150 g (about 2/3 cup) cream cheese (such as Philadelphia), softened
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1 3/4 cups (200 g) confectioners’ sugar (powdered sugar)
For Decorating:
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White chocolate or white candy melts (about 300–400 g)
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Sweetapolita Rainbow Dreams Oil-Based Food Colour Set (or your favourite colours)
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Sweetapolita Double Rainbow Sprinkles Medley (or your favourite mixes!)
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Ice cream cones (classic sugar cones)
Make the Chocolate Cake:
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Preheat your oven to 350°F (175°C). Line a 9"x13" baking pan with parchment paper or spray with baking spray.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
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Add the eggs one at a time, mixing well after each addition.
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In a separate bowl, whisk together the flour, cocoa powder, and baking powder.
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Gradually add the dry ingredients to the butter mixture and mix until just combined.
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Pour the batter into your prepared pan and spread evenly.
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Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cake to rest for 20 minutes—just enough to still be warm but not hot.
Make the Cake Pop Dough:
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While the cake is still slightly warm, break it into chunks and place it back in the bowl of your mixer with the paddle attachment.
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Mix on low speed to crumble the cake.
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Add the cream cheese and powdered sugar and mix until the dough forms—it should be soft, thick, and hold together easily.
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Scoop and roll the dough into about 75 g balls (roughly the size of a scoop of ice cream).
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Place them on a tray and chill in the fridge for 30 minutes or in the freezer for 15 minutes.
Assemble and Decorate Your Cake Cones:
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Melt your white chocolate or candy melts in a microwave-safe bowl, in 30-second intervals, stirring in between (usually 2 intervals are enough).
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Once smooth, add a few drops of Rainbow Dream Oil-Based Food Colours to tint the chocolate—go wild with your favorite hues!
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Dip the rims of your ice cream cones into the colored chocolate and immediately top with sprinkles.
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Gently press a chilled cake pop ball onto each cone, holding until the chocolate sets. (Tip: place the cones upright in a cone holder or on a tray with holes to dry)
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Once set, dip the cake ball into the colored chocolate, covering it completely.
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Decorate with more sprinkles (because, of course) and let them set again.
Optional Extra Sweet Touch:
When mixing the crumbled cake with the cream cheese and powdered sugar, if the dough feels too soft, you can either add a bit more powdered sugar or let it rest in the fridge for 30 minutes to firm up. On the other hand, if the mixture still isn't moist or compact enough to roll into smooth balls, gradually add a little more cream cheese—just be careful not to overdo it, or the dough might become too sticky to work with.
Don’t forget to check out the Double Rainbow Cake Cones video on our Instagram.
Let the Sprinkle Party Begin!
Your rainbow cake pop cones are ready to dazzle. They’re cheerful, colorful, and way too fun to eat just one. These are perfect for kids’ parties or anytime you want to bring a bit of joy to the dessert table. Don’t forget to snap a photo and tag @Sweetapolita — because your sprinkle magic deserves the spotlight!
