Add whimsy and delicious delight to any event with this beginner-friendly recipe for a sweetly versatile treat!
What if eating cake with your hands was socially acceptable? I’m not talking about the dubious tradition of newlyweds smashing slices into each other’s faces—but a bona fide mess-free cake-delivery method that skips the fork and cupcake liners.
This cake pop recipe nails the idea with a sophisticated sense of childlike whimsy! It may seem like this playful mashup of cake, frosting, and candy coating has always been a thing. After all, they’re right there in the Starbucks bakery case every morning, and culinary guru Martha Stewart features an elevated (of course) version on her website. But it wasn’t until the late 2000s that home baker and blogger Angie Dudley—aka Bakerella—first transformed humble cake crumbles into cake pops after a cake-decorating class. From there, the bite-sized treats went viral, thanks to their portability, long shelf life, and super-cute appearance.
My favorite thing about this recipe is its nearly endless versatility. You can use any standard cake mix flavor—vanilla, chocolate, red velvet, lemon, spice, funfetti—paired with whatever frosting you like. Combinations like chocolate cake and peanut butter frosting, lemon cake and vanilla buttercream, or spice cake and Easy Caramel Buttercream Frosting really amp up the flavor profile of your pops. For an all-grown-ups event, you could even add a splash of liqueur to the frosting, but use restraint so the dough holds together and doesn’t get mushy.
Use this recipe to tap into your creativity and tailor your cake pops to the theme of any event!
Mix-in options and presentation ideas
- Fold finely chopped nuts, mini chocolate chips, cookie crumbs, or citrus zest into the cake crumbs, keeping pieces small, so they don’t interfere with rolling or dipping.
- Get more defined flavor with extracts—think almond, coconut, peppermint, or orange—spices like cinnamon or cardamom, or a spoonful of espresso powder added into the cake or frosting.
- Use different candy melt colors, colored sanding sugar, nonpareils, or shaped sprinkles to match holidays, school colors, or party themes. A contrasting drizzle of Vegan Chocolate Ganache or White Chocolate Ganache over the candy coating lends a more sophisticated appearance that’s perfect for bridal showers or wedding receptions.
- Don’t have lollipop sticks? No problem! Serve your treats as truffle-style cake bites in mini paper cups.
How do I store leftovers?
Store leftover cake pops in an airtight container in the fridge for up to 1 week. You can also freeze fully assembled and coated cake pops for up to 2 months—arrange them upright in a cake pop stand or styrofoam block, freeze solid (about 1 hour), then transfer to a freezer-safe container or zip-top bag with as much air pushed out as possible. Thaw overnight in the fridge. Let chilled cake balls come to room temp for 15-20 minutes before serving for the best flavor and texture.
Serving suggestions
Serve your cake pops alongside other fun party treats. Create a full “dipped dessert” theme by pairing them with Butterfinger Balls, Chocolate-Dipped Oreos, and these surprisingly delicious Chocolate-Covered Ritz Crackers. Pair them with a Tuxedo Cake for a sweet engagement party theme, these Baby Shower Cupcakes for the cuteness win, or these Mini Almond Cheesecakes Baked In A Jar for more single-serving options.
Cake Pop Recipe
Ingredients
For The Cake Balls:
- 1 box vanilla cake mix 15.25 ounces, plus ingredients called for on the package
- 1/2 to 2/3 cup vanilla frosting homemade or store-bought
For The Embellishments:
- 16 ounces candy melts any color
- 25 lollipop sticks
- Sprinkles optional, for decorating
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan and line with parchment paper, leaving an overhang for easier removal. Line a baking sheet with parchment paper and set aside.
Prepare The Cake:
- Prepare the cake mix as directed on the package. Pour the batter into the prepared pan and bake fully per package directions—typically 25-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Transfer to a wire rack and let the cake cool completely in the pan, about 45 minutes.
Make And Chill The Cake Balls:
- Once cooled, crumble the cake into fine crumbs in a large mixing bowl, being careful to break up any large clumps.
- Add about 1/2 cup of the vanilla frosting to the cake crumbs.
- Using a spatula or clean hands, mix until the mixture holds together when pressed. If it feels dry or crumbly, mix in additional frosting, 1 tablespoon at a time, until it forms a dough that’s moist but not sticky.
- Using a small cookie scoop or two tablespoons, portion the dough into 25 equal-sized mounds, about 1 1/2 inches each. Roll each portion between your palms into a smooth ball and place them on the prepared baking sheet, spacing them evenly so they don’t touch.
- Refrigerate the cake balls for at least 1 hour to firm up, or freeze for 15-20 minutes, until firm but not frozen solid.
Assemble And Finish The Dish:
- In a microwave-safe bowl, heat the candy melts on 50% power in 30-second increments, stirring between each, until smooth. Thin with a teaspoon of shortening or coconut oil if the coating seems too thick.
- If using, place the sprinkles in a shallow bowl.
- Dip the tip of a lollipop stick about a half inch into the melted candy, then insert it halfway into a cake ball. The melted candy helps secure the stick.
- Holding the stick, dip the entire cake ball into the melted candy. Gently turn to coat evenly, then tap the stick lightly on the edge of the bowl to remove excess coating.
- While the coating is still wet, roll or sprinkle with decorations, if desired.
- Stand each cake pop upright in a cake pop stand, styrofoam block, or a small container filled with uncooked rice or sugar. Let stand until the coating is fully set and hardened, about 30 minutes at room temperature or 15 minutes in the refrigerator.
- Serve right away or cover and refrigerate.
Leave a Comment