Cake Pops Homemade Recipe

These homemade cake pops are easy to customize to suit any holiday and are made using homemade vanilla cake and buttercream. It’s impossible to eat just one!

These cake pops are dense, rich, and packed with pure vanilla flavor. I couldn’t resist rolling them in sprinkles for that extra cute factor!

This is a great recipe to tuck up your sleeve for any upcoming birthdays or holidays you’ll be celebrating. You can add a few drops of food coloring to the white chocolate coating to create themed cake pops, plus you can change up the type of sprinkles you use to suit any occasion.

No Bake Oreo Cake Pops

Cake pops can also be assembled days in advance, and they keep well in the fridge. As a bonus, this recipe makes about 3 dozen so there will be plenty for everyone to have seconds!

This is a vanilla cake pop recipe made with homemade vanilla cake, buttercream frosting, and a white chocolate coating. Let’s quickly go over a few specific ingredients you’ll need for making cake pops:

This DIY cake pop recipe uses my homemade vanilla cake recipe for the base, but it’s scaled down to make only one layer. Here’s a simple breakdown for how to make the cake layer:

Gorgeous Homemade Cake Pops Recipe

If stored in a Ziplock bag or an airtight container, the cake pops will last up to one week in the fridge.

Yes, you may freeze them after the cake-frosting mixture has been rolled into balls for 2 to 3 months, then dip them into white chocolate when you’re ready to make them.

Of course! A box of cake mix will usually make two 9-inch cake layers, but for this recipe you will only need one. You can either freeze the second layer or double the frosting and white chocolate coating to make more cake pops.

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Yes, you can easily use a boxed cake mix as mentioned above or another cake recipe like my red velvet cake, carrot cake, or strawberry cake. Keep in mind that my cake recipes typically make two 9-inch layers and you will only need one for this recipe. However, most of my cake recipes can easily be cut in half to just make one layer.

These homemade cake pops are easy to customize to suit any holiday and are made using homemade vanilla cake and buttercream. It's impossible to eat just one! 

Freezing Instructions: You may freeze the cake-frosting mixture has been rolled into balls for 2 to 3 months, then dip them into white chocolate when you're ready to make them. How was your weekend? We spent most of it celebrating my friend’s birthday. I made a whole mess of treats including chocolate zucchini cake (as cupcakes), these salted caramel dark chocolate cookies, and these peanut butter M&M cookies too—it’s been way too long since I made a batch of those in particular! The birthday girl loves chocolate and peanut butter and caramel so these 3 were a no brainer.

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There’s no batter time (get it? batter?) than a happy occasion to indulge in your favorite treats whether that’s a birthday, shower, wedding, you name it. My mom and sisters threw my baby shower last month and one of the treats they surprised me with was a HUGE display of cake pops. I love cake pops, but hardly ever take the time to make them. Though I did whip up a batch for both of my sisters’ bridal showers in the past few years.

The difference between these cake pops and others you may have tried is that these are 100% homemade. There’s no box cake mix or canned frosting, which results in a totally unique cake pop experience. You can actually TASTE the homemade. The love, the passion, and the care that goes into creating each adorable pop.

So anyway! I first began making homemade cake pops when I wroteSally’s Candy Addiction. In fact, this recipe is published in the book! I want to share it on the blog as well because I’ve gotten lots of questions about making from-scratch cake pops.

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Today we’ll go over all my tips, tricks, and secrets to crafting the peeeeerfect pop as well as the homemade vanilla cake and vanilla buttercream used inside. There’s lots of ground to cover so let’s pop right to it. (Can’t stop with my nerdiness right now.)

Since we’re leaving the box cake mix and canned frosting on the store shelves, we’ll need to take a little extra time to prep both from scratch. I always make the cake the night before, then finish the cake pops the next day. Here’s the general process:

Super basic recipes for both the vanilla cake and frosting, but I do encourage you to use the correct size pan for the cake. This cake is too large for a typical 9-inch cake pan. You’ll need to use a 9-inch springform pan since it rises quite high. Or you can use an 11×7-inch pan instead. A 10-inch springform pan would work as well.

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Cake ingredients are straightforward. The basic crew like flour, butter, sugar, vanilla, milk. Same goes with the vanilla frosting: butter, confectioners’ sugar, vanilla, milk (or cream). The difference between this and what you get out of a box is the taste. You can totally tell these cake pops are special and it’s because you started with from-scratch components. WORTH IT!

(Crumbling the cake into the frosting sounds super weird when you think about it and that’s exactly what cake pops are—super weird when you think about it. It’s cake and frosting mixed together to form a truffle-like ball. Pop a stick in it and dunk into coating. Yep, it’s weirdly delicious and awesome and you need to embrace it.)

It’s easier to roll the cake + frosting mixture into perfectly round balls if it’s cold. And what I do is roll the balls up right after the two are mixed together. They’re pretty misshapen because the cake + frosting mixture is super moist—and at room temperature. So then I chill the balls in the refrigerator for at least 2 hours. After that, I give them another little roll to smooth out the sides. When they’re cold, they’re easier to smooth out and form perfectly round shapes.

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Just like when we make Oreo balls, the cake balls need to be super chilled before dipping, so this trick gets both steps done!

Now let’s dunk. You can dip the cake balls into pure white chocolate, which is what I prefer for best taste, but that stuff is pretty expensive. And you need a good amount for all 40 cake pops! You can use candy melts/candy coating instead. I give both options in the recipe below along with notes for each choice.

Another trick: to ensure the cake ball stays secure on the lollipop stick, dip it slightly into the coating first. Then stick in the center of the cake ball. See photo above!

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And another trick: the best way to allow the coating to dry and set—without ruining the perfectly round cake pop—is to place them right side up in a large styrofoam block or even a box. I used a box, as pictured below, for this batch. I just poked super tiny holes into it. Easy and cheap.

Cake pops are a genius celebration-worthy treat to make ahead of time because they freeze beautifully. I simply freeze them in a large zipped-top freezer bag after they’ve fully dried. They’re great for up to 6 weeks, then just let them thaw overnight in the fridge.

I have a few more tips for ya! I went over these in Sally’s Candy Addiction because they’re pretty important to review before you get started.

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Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onHow to make homemade cake pops? Which recipes to choose? How to decorate them? How to make them successful? Follow this guide to make cake pops, an easy sweet treats recipe made without mold, perfect for any occasion like a baby shower, birthday party, wedding, and more.

The cake pops also called cake balls, are small balls of cake coated with chocolate or candy coating and decorated with sprinkles.

They were invented by the very famous blogger Angie Dudley from the Bakerella blog and she highlighted them during the Martha Stewart TV show.

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Since then, these tiny, colorful cake pops have been super trendy and totally irresistible, and they are great to spend time making with the kids who have so much fun.

These little sweet bites are a lot of fun, with an endless choice of decorations, and can be twisted into any shape and for any occasion.

In Christmas tree, in bell for Easter, for a birth, a wedding, or using special molds for pop cakes, cupcakes, or ice cream cones.

Vanilla Cake Pops From Scratch

You don't have to be an advanced baker to make the perfect cake pops recipe at home! All you need is a cake mix or vanilla cake or even leftover cake, some icing like cream cheese or buttercream frosting, candy melts, lollipop sticks, and sugar decorations.

In this recipe I share