Chocolate Covered Pound Cake Bites
These Chocolate Covered Pound Cake Bites make a sweet, no-bake recipe that’s portable, poppable and delicious. Pound cake is cut into chunks and then dipped in sweet dark chocolate for an easy and decadent treat. With just two ingredients and hardly any prep time, you can have this simple mini dessert ready for any occasion!
I have a confession to make. Or, rather, a ‘re-confession’ as I’ve shared this before!
Ready for it?
I’m not the biggest fan of cake. Especially the store-bought or bakery kind. Yep, you read that right, even from a bakery! It just tastes ‘boxed’ to me, like it came from a box mix. And don’t even get me started on the frosting!
That’s probably the main reason why I don’t like cake….too much frosting, and too sweet!
I know, I know, I’m sure you’re shaking your head at me and calling me crazy. And that’s okay! Because I do like some cakes, minus the loads of frosting.
Like this Blueberry Yogurt Cake (you all must love it, too, because it has great reviews), that Blackberry Crumb Coffee Cake, and this No-Bake Peanut Butter Cup Cheesecake (another favorite of yours!). Do you notice a trend here? No frosting, friends!
Now, I don’t mind lighter, non-buttercream frostings, like on these Mini Chocolate Chip Cupcakes or those Chocolate Cupcakes with Peanut Butter Frosting. But, hand be a slice of cake piled high with that sugary stuff and you’ll most likely find it scraped to the side.
You frosting lovers probably think I’m nutty, but for those of you who don’t like frosting, I’m hoping you share my feelings. We can still be friends, right?
Anyways, this cake and frosting talk leads me to my latest (and greatest) two-ingredient recipe today. And it features pound cake! My other great cake love. I grew up eating the frozen Sara Lee pound cake, and to this day, I buy it whenever I can. Mostly for recipe testing, but sometimes just because…
These Chocolate Covered Pound Cake Bites make a sweet, no-bake recipe that’s portable, poppable and delicious. Pound cake is cut into chunks and then dipped in sweet dark chocolate for an easy and decadent treat. With just two ingredients and hardly any prep time, you can have this simple dessert ready for any occasion!
These Chocolate Covered Pound Cake Bites are perfect for so many reasons! If you’re in need of a dessert in a hurry, whip up these babies! Want a little sweet treat without all of the prep work? Pull out that pound cake and melt that chocolate! Looking for a bite (or three) of something chocolatey without undoing your diet or healthier eating? These are great for portion control!
The fluffy, light pound cake texture pairs perfectly with the sweet dark chocolate. It really is a match made in food heaven!
So if pound cake and chocolate are your thing, and heavy frostings and and that boxed taste aren’t, then you’ll love this simply decadent dessert! It’s perfect to have on hand for just about any time!
Ingredients in Pound Cake Bites
I’m not sure you can even call this mini dessert idea a recipe, as it’s just two ingredients: store-bought frozen pound cake and melted dark chocolate wafers. And sprinkles, if you want to get all fancy.
But even though this isn’t necessarily a homemade treat, it is definitely one that you want to keep around all year long! Pound cake and chocolate…how could you go wrong?
How to Make Pound Cake Bites
These cake bites are such easy mini desserts to make. The hardest part (if you can call it hard) it cutting the pound cake into cubes and dipping into chocolate. And I won’t tell if you sneak a bite (or three) before the chocolate is hardened!
Remove the pound cake from freezer and allow to thaw just slightly. This will make cutting the cake easier.
Line a large baking pan (or a flat surface) with parchment paper.
Cube the pound cake, then set aside.
In a medium bowl, melt the dark chocolate wafers on medium power in the microwave, stirring every 15 seconds so it doesn’t burn.
Working one at a time, dip each pound cake bite into the melted chocolate, ensuring all sides are covered. Place onto parchment paper. Top with sprinkles.
Repeat until all cubes are coated with chocolate.
Let the chocolate set before serving.
Do I Have to Use Frozen Pound Cake?
No! I used a frozen pound cake because it will be easier to dip into the melted chocolate without having the cake crumble. If you would like to use a non-frozen cake, place it into the freezer to firm until mostly frozen so it is easier to dip into chocolate.
Tips for Making This Easy Mini Dessert
- Use a frozen pound cake if you can. This makes it easier to dip into the melted chocolate without the cake crumbling. I used Sara Lee All Butter Pound Cake (my favorite frozen kind!).
- If you want to use a homemade pound cake or a non-frozen one, place into the freezer to freeze almost completely so that it’s easier to dip into the chocolate without making a crumbly mess.
- Ghirardelli dark chocolate melting wafers are a favorite of mine for when it calls for melted chocolate. It melts a lot easier, smoother, and faster than chocolate chips.
Looking for more pound cake desserts? I’ve got you covered!
- Grilled Pound Cake with Mascarpone Cream & Berries
- Mini Strawberry and Pound Cake Trifles
- Chocolate Chip Pound Cake
- Strawberry Pound Cake
- Mixed Berry and Pound Cake Trifles
Chocolate Covered Pound Cake Bites
- 1 (16 ounce) frozen pound cake , (I used Sara Lee frozen All Butter Pound Cake)
- 2 cups dark chocolate wafers or dark chocolate chips, (I used Ghirardelli dark chocolate melting wafers)
- 3-4 tablespoons sprinkles for topping, , if desired
- Remove pound cake from freezer and allow to thaw just slightly (about 5-10 minutes). This will make cutting the cake easier. However, you want it to remain mostly frozen so that the cake does not crumble when dipped into the melted chocolate.
- Line a large baking pan (or a flat surface) with parchment paper.
- Cut pound cake into quarters the long way, then cut into about 8-10 slices. From there, cut into cubes. Set aside.
- In a medium bowl, melt dark chocolate wafers/chips on medium power in microwave, stirring every 15 seconds so it doesn't burn, until smooth.
- Working one at a time, dip each pound cake cube into melted chocolate, ensuring all sides are covered. Place onto parchment paper. Top with sprinkles. Repeat until all cubes are coated with chocolate.
- Place the pan into the fridge to harden chocolate for faster results. You could also just keep on the counter, if desired. Keep refrigerated until ready to serve.
Wow this is definitely something I haven’t tried nor seen before. But I’m sure I would love them! Every time I have cake, my favorite part is the chocolate over it.. Now This mini cake bites would be perfect!
Thanks for the kind words and for stopping by, Susana!
I have compared other recipes and I like the ease of yours and you give great tips. I plan to dip fruitcake. Since you use chocolate wafers, do I need to refrigerate after dipping or can I just store in an air tight container?
Hi Willow! You can store at room temperature, as long as not too warm, otherwise the chocolate will melt. Refrigeration might be better, but not necessary.