How To Make Cake Pops Using Frosted Sugar Cookies

My cake pops are made completely from-scratch–no box mixes or canned icings here! These are surprisingly easy to make and perfect for parties. Recipe includes a how-to video!

Nearly everyone has made or enjoyed cake pops using a boxed cake mix and icing, but have you ever made them from-scratch? Years ago (before I had the blog), when I first wanted to try out this sweeping internet sensation I was a little frustrated that all of the versions that I could find required store-bought cake mix and icing. It was many years before I finally decided to experiment with a from-scratch version of this popular recipe, and let me just say that it’s been a total game. changer. !

Unlike the semi-homemade version, these 100% homemade cake pops are sweet without being too sweet. They taste like real cake (not chemicals!), and you can easily eat two, three, or four at a time…not that I’ve done that or anything.

Easy Sugar Cookie Cake Pops

My recipe uses one layer of classic yellow cake and just a few tablespoons of buttercream rolled up into fudgy balls. The texture is like a very, very moist cake, similar to a truffle or Oreo ball, and it contrasts so nicely against the smooth, snappy chocolate exterior.

Angie Dudley of Bakerella shared the original cake pops recipe back in 2008 and they took the internet (and Pinterest) by storm. Since then, they’ve only continued to grow in popularity, and for good reason! They’re cute, fun and even though the instructions are a bit lengthy, they’re honestly very easy to make. Plus they’re so much fun to make with kids!

SAM’S TIP: I love to dip my cake pops in chocolate and then immediately roll them through my crushed cake batter crumbs. Doing this adds SUCH a nice texture and added flavor, and it makes them pretty too! The first pop in this post is rolled in those crumbles, if you’re looking for a visual.

Fun & Festive Cake Pops Recipe: How To Make It

SAM’S TIP: Freeze your cake balls for 30 minutes, then remove them. Freezing too long can cause the chocolate to crack when you add it. Alternatively you can refrigerate the pops for several hours or overnight; just be sure to cover them tightly before refrigerating so they don’t dry out.

SAM’S TIP FOR EASY DIPPING: I typically melt my chocolate in a large bowl and then pour it into a more narrow dish (like a 1-cup measuring cup or a drinking glass) to make dipping easier.

These can be made up to 10 days in advance if stored in the fridge. If stored at room temperature, they can be made up to 3 days in advance.

How To Make 4 Ingredient Cake Pops

No, but they will last longer in the fridge. I actually prefer mine cold out of the fridge because their texture is a bit fudgier when stored this way.

Yes! You can store your pops in an airtight container in the freezer for up to 9 months. To thaw, simply let your pops sit in the fridge overnight.

Feel free to get creative with these! Use a colored candy coating, add different extracts to your frosting, use funky sprinkles, etc.

Easy Cake Pops Using Box Mix

Let’s bake together!I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram , and you can also find me onYouTube andFacebook

My cake pops are made completely from-scratch–no box mixes or canned icings here! These are surprisingly easy to make and perfect for parties.

Storing Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 10 days, or in the freezer for several months.

No Bake Oreo Cake Pops

Serving: 1 cake pop | Calories: 147 kcal | Carbohydrates: 20 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.2 g | Cholesterol: 20 mg | Sodium: 23 mg | Potassium: 15 mg | Fiber: 0.1 g | Sugar: 16 g | Vitamin A: 178 IU | Vitamin C: 0.03 mg | Calcium: 15 mg | Iron: 0.1 mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.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!

How To Make Cake Pops With A Cake Pop Maker

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!

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).

Easy Eggless Homemade Cake Pops

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.

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.

Easy Cake Pops ~sweet & Savory

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.

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.

Sugar Cookie Cake Pops

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.

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.

Bakerella's Snowman Cake Pops Recipe

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.

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.

Easy Cake Pops

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 mgUse a cookie scoop or spoon to scoop up and roll small balls, about one inch. Place them on a cookie sheet covered with parchment paper.

Melt 1/4 cup of the candy melts (according to package directions). I used the microwave method to melt them in short intervals.

Dip the sticks into the candy melts and insert them into each cake pop ball. Freeze for a couple of hours on a parchment-lined tray.

Easy Vanilla Cake Pops Recipe With Cake Pops Maker

. Tap the excess off and add sprinkles. Place the