How Do You Make Cake Pops With Cream Cheese

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!

Best Halloween Cake Pops Recipe

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.

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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 Balls Recipe

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.

Red Velvet Cake Pops

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.

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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 mgLearn how to roll and dip cake pops with this easy-to-master cake pop recipe! These eye-catching portable treats are perfect for birthday parties, showers, and more.

Homemade Chocolate Cake Balls (vegan And Gluten Free)

I can’t think of a more fun or whimsical dessert than a cake pop! These handheld treats are decadent, sweet, & easy to personalize.

Learn how to make cake pops with my simple no-fail tutorial! I have plenty of tips to prevent a messy, dismal disaster.

It’s important to chill the cake pops before you dip them. If the cake balls are warm during the dipping process they won’t hold together. Most cake pop recipes call for frosting as a binder, but too much of it can make the balls soft and greasy which makes them fall apart! The correct ratio of cake crumbs to cream cheese will result in a sturdy and dippable pop!

Easy Cake Pop Recipe

You can freeze uncoated cake pops, but let them sit at room temperature before you dip them. If you dip frozen cake pops into warm chocolate or candy coating, they will crack because of the temperature difference! They should be firm and cold, not frozen.

Cream cheese! It’s thicker than frosting and easier to work with. It doesn’t make the cake pops too soft or overly sweet. The flavor is on point and so is the texture!

Temperature! If the cake pops are too cold and the coating is too hot, the cake pops will crack as they set up. The cake pops should be cold enough to stay together, but not frozen. The candy coating should be melted but not hot.

Cake Ball Recipe (step By Step Tutorial)

Note 1: You can make the cake however you like. You can follow the box directions, or substitute butter for oil, milk for water, etc.

Note 2: I find cake mix cake a bit on sweeter side and that’s why I prefer to use plain cream cheese to make the cake pops. We’ve tested this recipe with store-bought frosting, regular buttercream and plain cream cheese. And in blind taste testing, cream cheese won! Store-bought frosting made the cake balls way too sweet.

Note 3: Almond bark is the best for coating cake balls, as it has the perfect consistency compared to candy melts. If using candy melts, you may add ½ teaspoon vegetable oil to thin it out. You could use white/semi-sweet/milk chocolate, but you’ll need to properly temper the chocolate for it to set properly.

How To Make Cake Pops (easy And Fool Proof)

Storing Tips: – Store in the refrigerator for up to 1 week. – Freeze for up to 2 months in an airtight container. Thaw in the refrigerator overnight. 

Calories: 242 kcal , Carbohydrates: 30 g , Protein: 2 g , Fat: 12 g , Saturated Fat: 7 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 2 g , Trans Fat: 0.1 g , Cholesterol: 24 mg , Sodium: 178 mg , Potassium: 23 mg , Fiber: 0.2 g , Sugar: 22 g , Vitamin A: 89 IU , Calcium: 51 mg , Iron: 1 mg

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.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.

Homemade Cake Pops

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