This easy homemade cake pop recipe is covered in a sweet chocolate coating with a delicious crumb. The perfect bite-sized party treat or favor for any occasion!
This recipe reminds meof my sugar cookie truffles, but with a delicious cake base similar to my cake balls instead. Moist and crumbly cake is mixed with rich buttercream frosting, then dipped in a sweet chocolate coating. Not only do these cake pops taste incredible, but they look amazing too!
There’s just something about eating a decorative, bite-sized dessert on a stick that is so fun. My kids love these! These homemade cake pops are the perfect treat for birthdays, baby showers, wedding showers, holidays or when hosting a dinner party. You can even wrap them up individually and give them to guests as party favors!
Homemade Cake Pops
This recipe is perfect for beginners, with an easy step by step tutorial included. It’s a great way to use up any leftover cake and frosting. I love the classic white cake + buttercream combo, but there are so many other yummy variations you can make too. They are so fun to decorate and can be served at literally any occasion!
I used white cake for this recipe, but you can really use any flavor of box cake mix (or make your favorite recipe from scratch).
A classic buttercream is also my favorite type of frosting for cake pops, but feel free to use others like chocolate buttercream, cream cheese frosting or strawberry buttercream.
Valentine's Day Red Velvet Cake Pops (vegan)
Many ways to decorate cake pops! Add sprinkles or jimmies while the chocolate is still wet. If decorating with a chocolate drizzle, let the chocolate coating harden first, then drizzle more chocolate on top.
It’s all about the frosting! When you mix the frosting in with the cake, the mixture should hold together when squeezed. If the mixture is crumbly, that means it needs more frosting. Make sure to only add in a little at a time so that the cake doesn’t get too soggy. If you have a very moist cake, you may not need much frosting at all.
If the chocolate coating has cracked, it’s likely due to the difference in temperature between the cake balls and the melted coating chocolate. Don’t freeze the balls for longer than instructed, or else the super cold cake combined with the warm melted chocolate could cause cracking.
Cake Pops Ohne Backen
The type of chocolate you use can also contribute to whether or not the cake pops crack. Using melted chocolate chips may cause cracking, so I’d suggest using chocolate melting wafers instead. They have a thicker texture once hardened and a smooth finish, which result in a more sturdy exterior.
Sure! While I prefer homemade frosting over canned, I’ve never been one to shy away from an easier shortcut! Store-bought frosting usually comes in a 16 ounce can, so you’ll only need half (8 ounces) to make this recipe.
I’ve had the most success using chocolate melting wafers because of their super smooth finish (Ghirardelli melting wafers are my favorite). A high quality chocolate bar (such as Ghirardelli or Bakers) would be the next best option.
Vector Hand Drawn Cake Pop Illustration. Sketch Vintage Style. Design Template. Retro Background. Royalty Free Svg, Cliparts, Vectors, And Stock Illustration. Image 80627523
They can be! Use your favorite gluten-free cake mix or pick up a premade gluten-free cake from your local grocery or bakery. All other ingredients needed to make this recipe are free from gluten!
Yes you can freeze them, just make sure they’ve dried completely before freezing. They will stay fresh in the freezer for up to 6 weeks. Let thaw at room temperature when ready to serve.
You can also use 8 ounces of frosting from the store (half of a 16 ounce can) to make it easier, I just prefer the homemade buttercream.
From You Flowers
Make sure that you’re only working with about five cake pops at a time. Leave the rest in the freezer so that they don’t soften too much while you work on the others. You want them to be really cold when working with them.
After dipping the stick in melted chocolate, let it dry first before sticking into the cake ball. It’s easier to work with this way and is less likely to fall off when dipping the whole cake pop into melted chocolate.
Calories: 110 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 4 g | Cholesterol: 9 mg | Sodium: 36 mg | Sugar: 15 g | Vitamin A: 101 IU | Calcium: 1 mgI know, I know, we haven’t posted a cake pop recipe online yet. I just assumed most people knew how to make them. But I have had a few requests for a good cake pop recipe, so here it is. Enjoy!
I Hate Making Cake Pops
1. Bake cake in a 9″ x 13″ pan according to package directions. Allow cake to cool and crumble into a large mixing bowl.
2. Spoon frosting into a medium bowl and add coloring (if using) and LorAnn flavoring, until desired flavor is achieved. Add about 3/4 of the frosting to the crumbled cake and stir to mix completely, adding more frosting if needed.
3. Roll into 1″ size balls and place on a parchment paper lined baking sheet. Cover with plastic wrap and place in refrigerator until chilled, about 20 – 30 minutes.
Thanksgiving Turkey Cake Pops!
4. Melt 1/2 pound of the compound coating, according to package directions (balls are easiest to dip when the chocolate coating is warm so it’s best to melt small amounts at a time). If coating seems too thick to dip, stir in a small amount of cocoa butter or vegetable oil to thin out the coating.
Note: To add oil-based coloring to vanilla/white compound coating: Remove 2 tablespoons of melted coating and place in a separate small bowl. Add color and mix completely, then mix this colored candy into the larger batch and stir to blend. Continue with this process until desired color is achieved.
5. Remove cake balls from refrigerator. Line a cookie sheet with parchment paper*. Take a sucker stick and dip the tip about 1/2 inch into the melted chocolate then insert into cake ball, inserting stick about 1/2 way into the ball. Dip cake pops one at a time into the melted chocolate – dip straight down then straight up, trying not to swirl the pop too much; gently tap off excess. Place dipped cake pop onto the lined baking sheet.
Hand Drawn Cake Pops, Png
6. Continue until all cake pops have been dipped. If decorating with sanding sugar, sprinkle tops before the chocolate has a chance to harden. If decorating with a chocolate drizzle, allow balls to harden completely before adding the drizzle. Store finished cake pops in the refrigerator in an air-tight container.
7. If desired: After dipping each pop, insert bottom end of sucker stick (cake ball end up) into a square of styrofoam until chocolate is set. Using this technique, the balls will remain rounded and not have a flat top.
8. For decorative drizzle: Melt compound coatings (vanilla*, milk chocolate or dark chocolate) according to the 20 Second Rule. Spoon melted chocolate into Squeeze Bottle. Drizzle a decorative pattern over cake balls.
Marie Antoinette Cake Pops
White cake + strawberry flavor added to white frosting colored with pink food coloring. Dip into vanilla wafers. Decorate with pink-colored drizzle.To frost that cake, you need to lop off the rounded tops of both those cakes. It would be a real shame to let that extra cake and frosting go to waste, so I designed these Leftover Carrot Cake Pops to make the most of the leftovers. And I really didn't expect to fall in love with them as much as I did!
Cake pops became super popular a few years ago and I never really got in on the trend. But when I found myself with these cake and frosting leftovers, it seemed like a sign. Then I wasn't even going to publish this recipe, but you asked for it! And ya know what, I think this is really useful to answer the question:
The real trick to cake pops is in the ratio of cake crumbles to frosting. The golden ratio that I've found is about 1 1/2 times as much cake crumbles as frosting. Of course, if your cake is super moist, then you'll need less frosting.
Cake Pop Gift Box
So whether you had to lop off the tops of the cake layers to make a flat styled layered cake and only have a cup or two of cake crumbles, you'll need about a 1/2 cup to a cup of frosting to turn it into cake pops. And if you make a whole cake but only eat a few pieces, then want to turn the rest into cake pops, crumble it all up and add some canned frosting until you reach that moist, scoopable consistency!
That said, you're welcome to make the carrot cake recipe and use all of it to make cake pops. The ratio remains the same. You need about 1 1/2 times as much cake as you do frosting. You'll certainly need more white chocolate or white candy melts though.
Before starting, make sure that you prep yourself a cake pop holder. Grab a cardboard box and poke holes in the bottom of it, just big enough for
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