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A corn dog cake pop recipe featuring a pink-tinted “hot dog” cake center and crunchy graham cracker coating, plus a swirl of buttercream “mustard” on top. These whimsical corn dog cake pops look just like the real thing!

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Why Make This Corn Dog Cake Pop Recipe?

As a longtime vegetarian, it’s been many, many years since I’ve eaten an actual corn dog, but that doesn’t mean I can’t still enjoy them in cake pop form.

Inspired by the classic deep-fried hot dogs ubiquitous at ballparks and county fairs, this corn dog cake pop recipe features a pink-tinted cake center (hot dog-shaped and colored), golden brown chocolate-and-graham-cracker coating, and a squiggle of bright yellow “mustard” buttercream. They really do look just like the real thing!

These corn dog cake pops would work nicely for a baseball, state fair or carnival-themed party or other celebration. Like most cake pop recipes, these do require a decent amount time and elbow grease, but I promise they’re well worth the effort!

Corn Dog Cake Pop Recipe Ingredients

To make the cake pop portion of this recipe, you will need:

Cake Mix – I used a yellow cake mix tinted with gel food coloring. You could opt for a pink or red cake mix, such as strawberry or red velvet, to make the “hot dog” centers. You will also need any eggs, milk, oil, or water required to prepare the box mix according to the manufacturer’s directions.
Red Gel Food Coloring – To achieve the classic pinkish-brown “hot dog” color for the cake, I used a yellow cake mix and added 2-3 drops of red gel food coloring to the batter. For food coloring, Chefmaster is my preferred brand.
Graham Crackers – You’ll need 6 rectangular graham cracker sheets. If you’re in the UK (or another country where graham crackers are not readily available!) see my substitution suggestions, below.

Vanilla Frosting – You’ll need about 300 grams of vanilla frosting, or about 2/3 of a 16-ounce or 454-gram container. If you have time, you can also make this cake pop recipe with homemade buttercream frosting.
White Chocolate – Or chocolate chips, or candy melts, for coating the pops. See my notes below.
Canola Oil – Or another neutral oil, like vegetable oil, for thinning the melted chocolate to a coating consistency.
Oil-Based Food Coloring – To create the golden brown cake pop color, I tinted my white chocolate with orange and yellow oil-based food coloring. You can also skip the food coloring and use a golden brown chocolate (such as butterscotch chips or caramel candy melts) instead. See my notes below.

To make the “mustard” zigzags, you’ll also need standard buttercream frosting ingredients: unsalted butter, confectioner’s sugar, and whole milk, plus a few drops of yellow gel food coloring.

Corn Dog Cake Pop Decorating Ideas

Instead of buttercream “mustard,” use red gel food coloring to make ketchup instead! Or, tint the buttercream with green gel food coloring and fit your bag with a star piping tip to create a pickle relish effect.

Choosing and Preparing the Chocolate

In terms of coating, this cake pop recipe offers quite a bit of flexibility. You can use:

White Chocolate – Any chopped white chocolate or white chocolate callets will work, no tempering required. If using white chocolate, you’ll also need a few drops of oil based food coloring to create the “deep fried” corn dog color.
Chocolate Chips – While I generally suggest using a high-quality couverture, basic white chocolate chips work just fine for this cake pop recipe. You can also use butterscotch chips, which are already golden brown in color.
Candy Melts – Coating chocolate (also known as melting chocolate, melting wafers, confectionery coating, candy wafers, or dipping chocolate) is pre-tempered and comes in a range of golden brown shades. Any golden-colored candy melts (butterscotch, caramel, peanut butter) will work; just think about how they’ll impact the taste of your finished pops.
Caramel Chocolate – For a natural caramel color, try a blonde chocolate like Valrhona Dulcey 35% or Callebaut Gold 30.4%. Cadbury Caramilk would also work for this recipe.

Graham Cracker Substitutions

I’ve created the textured, “deep fried” corn dog coating with crushed graham crackers. However, living between the US and UK, I’m well aware that graham crackers aren’t easy to find on the other side of the pond!

If you can’t find graham crackers, substitute any similarly-colored crunchy cookie or biscuit, such as digestives, rich tea, Lotus Biscoff, malted milk, or ginger nuts.

Suggested Tools and Equipment

Styrofoam Block – A styrofoam block allows the chocolate-dipped pops to harden evenly. (They can be placed on a cookie sheet after dipping, but the finished product will have a flat back.) A styrofoam block also works for storage and presentation. Choose one at least 2-3 inches thick for best results. You can buy a styrofoam block on Amazon, or at a craft supply store such as Michael’s in the US, or Hobbycraft in the UK.
Rubber Gloves – For easy cleanup, I suggest wearing rubber gloves for the crumbling, mixing, and shaping steps.
Lollipop Sticks – Sturdy lollipop sticks are essential for this recipe. You’ll also want longer (6″) sticks, rather than the shorter, thinner variety used for making small hard candy lollipops. I used these lollipop sticks by Wilton.
Freezer – You’ll need a freezer to quickly chill the hot dog-shaped cake centers before dipping and decorating. If your tray does not fit in the freezer (or if you’re dealing with an apartment-sized freezer, like me!) you can refrigerate the centers for 1 hour in lieu of the 15-minute initial freeze.
Piping Bag – You’ll need a disposable piping bag for piping zigzags of “mustard” buttercream on top of each pop.

Make-Ahead and Storage Suggestions

You can bake the cake portion up to 24 hours in advance. Wrap tightly in clingfilm/plastic wrap and refrigerate, or store in a cool/dry place, until ready to assemble the pops.

The “hot dog” centers can be shaped and frozen until ready to use. Add the lollipop sticks before freezing overnight.

Arrange finished cake pops on a tray, or store upright in a styrofoam block. Refrigerate for up to 3 days

More “foods that look like other foods” recipes you might enjoy:

Sushi Cookies
White Chocolate Deviled Eggs
Cheese Burger Macarons

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

Corn Dog Cake Pops

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A corn dog cake pop recipe with a pink “hot dog” center and buttercream “mustard” on top. These corn dog cake pops look like the real thing!

Author: becky
Prep Time: 2 hours
Freezing Time: 30
Cook Time: 30 minutes (cake)
Total Time: About 3 hours
Yield: 18 cake pops 1x
Category: Miscellaneous
Method: Oven
Cuisine: Dessert

Ingredients

Scale

Cake Pops

1 box yellow cake mix, prepared according to package directions
Red gel food coloring, for tinting the cake batter
6 graham cracker sheets
300 grams vanilla frosting (about 2/3 of a 16-ounce or 454-gram container)
450 grams chopped white chocolate, chocolate chips, or candy melts (about 16 ounces)
1–2 tablespoons canola oil, to thin the chocolate
Oil-based food coloring, for tinting the chocolate

Buttercream

60 grams unsalted butter, softened (4 tablespoons)
135 grams confectioner’s sugar (1 cup)
15 milliliters whole milk (1 tablespoon)|
Yellow gel food coloring

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Instructions

Prepare cake mix according to package directions, adding 2-3 drops of red gel food coloring to make the cake “hot dog” colored. Sit pan on a wire rack to cool completely.

Line a half sheet rimmed baking tray with parchment or a silicone mat. Set aside.

Place graham crackers in a sealed food storage bag. Crush with a kitchen mallet or rolling pin until sandlike and powdery, with no large chunks remaining.

Spread crumbs on a parchment-lined tray or large plate. Set aside.

With gloved hands, crumble cooled cake into a fine, sand-like texture, with no large chunks or pieces remaining.

Add 300 grams (about 2/3 of the container) vanilla frosting to the crumbled cake, and use your hands to knead until a moist, dense dough forms.

Divide dough into 18 portions, about 60 grams each.

With your hands, form each portion into a hot dog shape, about 3 inches in length.

Arrange on prepared tray. Freeze 15 minutes.

Insert a lollipop stick lengthwise to each portion. The stick should extend the entire way through the dough, but not stick out the end. Return to tray and freeze 15 minutes more.

While pops freeze, add the chocolate to a bain marie or double boiler. Melt over low heat, stirring occasionally, until completely melted.

Stir in 1-2 tablespoons canola oil, until smooth and fluid.

Tint with oil-based food coloring, matching the color of the graham crackers. (For notes on choosing and tinting the chocolate, see post above.)

Scoop a small pool of melted chocolate onto a small plate. Working one at a time, roll each pop in the melted chocolate, adding more to the plate as needed.

Immediately roll in crushed graham crackers.

Arrange coated cake pops on prepared tray, or place in a styrofoam block. Refrigerate until chocolate sets.

While cake pops chill, add the softened butter to a large mixing bowl or the bowl of a stand mixer. Beat on medium-high speed until smooth and creamy.