How To Make Homemade Cake Pops Without Frosting

I am not an expert on cake balls. Some people are really really good at making them.  I’m not even talking about the cutesy, snazzy people who can make their cake balls/pops look like freakin Hello Kitty or a unicorn head.  No, those people are sculptors. I’ve come to grips with the reality that I simply do not have the skill, time or patience for that. But they

Mine always come out looking more like mini deformed potatoes.  I basically quit trying to make cake balls because not only was I making pathetic looking ones, but they were so sweet that I would make the sour pucker face when I ate one.  What’s the point of all this work if I wasn’t willing to blow the summer slim down diet for a few?! Yes, they’re adorable, they are usually too sweet and don’t taste very good.  I am all for presentation, but taste is first and foremost.

Don’t get me wrong, I looooove me some sweets (I mean look at my recipe page, it’s a wonder I don’t give myself diabetes).  Most cake balls use a crumbled cake and frosting as the binding agent (the thing that holds the crumbs together), then dunked in white chocolate which I hate because it’s too thick and too sweet even on its own.  I make no-bake oreo “cake pops” that I love (get recipe here) because they don’t taste like a pound of sugar cubes… but they aren’t actually made with cake, so they don’t technically count as “cake” balls.

Vegan Cake Pops Recipe

Then I took a cake class at Momofuku’s Milk Bar in NYC (read about that adventure here and here).  The head pastry chef Christina Tosi doesn’t refer to their cake balls as cake balls.  Nope, the tiny confections appear under the alias of “cake truffles” on the Milk Bar menu.  Let’s face it, truffles sound better than balls 😛 Keep it classy, let’s  say truffles instead.

Truffles.  The bakery uses a soak made with milk and vanilla instead.  Also, instead of a thick white chocolate shell, they used a very thin coat of white chocolate, then rolled it in another ingredient.  Double win.  After the class, we took home a cake and about 5 cake

Truffles and sure enough I tweeted that I ate them for breakfast the next day.  They were the best bar none.  They weren’t the most adorable things I’ve ever seen, but as far as taste goes, Milk Bar was King.

Cake Pop Recipe (better Than Starbucks!)

At the class Tosi said that they ONLY use cake scraps and never make the truffles just to make the truffles.  It seemed kind of frowned upon to bake a cake just to crumble it up.  Well, being the wild woman I am, I did just that.  And brought them to a family picnic.  Not one was leftover.  I also used a *gasp* boxed cake mix because I procrastinate like it’s my job plus I’m lazy.

Start with a 1/4 sheet cake baked and cooled. (1/4 sheet cake is fancy bakery talk for 9″x 13″).  So obviously I chose funfetti because sprinkles make everything better.

Add in your soak a little at a time.  You don’t want it drippy!  Add just enough moisture so that it holds its shape when you try to make a ball.  Then roll them up!

Healthy Cake Pops (no Bake, Oil Free, Vegan)

If you are OCD and need them to be all the same size, then use a small cookie scoop or melon baller.

Truffles   2. chocolate  3. dry cake mix  4. serving dish).  Working somewhat quickly is a good idea when working with melted chocolate. I use disposable bowls because it makes clean up a breeze.

Truffle into chocolate.  You want a thin coat.  This way is messy, but whatever, it was the way they taught me in the cake class.  And it’s fun.  You can dunk them however you want, but I despise too sweet white chocolate, so I did this:

How To Make Cake Pops Without Candy Melts: Easy Alternatives (2023)

Roll into the dry cake mix and then place on a dish to set.  Refrigerate for about an hour and then faceplant.

Whisk together milk & vanilla then add it slowly to the cake crumbs until you can roll into a bite size ball without it falling apart.These Easy Eggless Homemade Cake Pops are a cute, bite-sized indulgence! They are easy to make and can be customized into any color or flavor to suit your special occasion. The recipe includes step-by-step photos and lots of tips.

I love making cake pops because they’re a total crowd pleaser! They are fun and festive bites that both kids and adults alike adore.

How To Make Cake Pops Or Cake Balls Three Ways

If you are wondering, cake pops are crumbled cake mixed with frosting and rolled or shaped into bite-size balls, which are then dipped in melted candy wafers (or chocolate) and served lollipop style on a stick.

After the cake has completely cooled, it’s time to crumble it up and mix it with your frosting. As I mentioned before, I prefer to use store-bought frosting not only because it makes my life easier, but since we only need just a small amount, it is not worth it to complicate things.

Stick the decorated cake pop upright into a styrofoam block or box to finish the setting. The coating will be completely set within an hour or so.

How To Make Cakesicles (cake Pop Popsicles)

Bake the cake the day before and let it cool overnight. Then just make the mix, coat, and decorate the following day.

Don’t add too much frosting, or your cake pops will turn out super wet and greasy. The crumbs must be barely moistened.

To ensure the cake ball stays secure on the lollipop stick, dip a lollipop stick into the coating, then insert it into the center of the cake ball. Refrigerate or freeze.

Chocolate Cake Pops (2 Ways!)

If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting, so it’s easier to use as a coating.

If the JUST melted candy coating is too thick and gummy, add 1 teaspoon of shortening, reheat for 10 seconds and mix.

You can buy a block of styrofoam at crafts stores or Walmart. You can also use a box; just poke super tiny holes into it. Easy and cheap.

Easy Vanilla Cake Pops Recipe With Cake Pops Maker

Yes, you can! It was moreexpensive, but of course, the taste is better. If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting, so it’s easier to use as a coating.

You can make the cake pops ahead of time! Store the undipped cake balls in the refrigerator for up to 2 days. When ready to use, coat and decorate them.You can also freeze them for up to 6 weeks. Allow thawing in the refrigerator, then coat and decorate them.

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Red Velvet Cake Balls With Cream Cheese Frosting

These Easy Eggless Homemade Cake Pops are a cute, bite-sized indulgence! They easy to make and can be customized into any color or flavor to suit your special occasion.

Freeze: Freeze dipped cake pops for up to 6 weeks once the coating has fully set. Thaw overnight in the refrigerator and enjoy!

Candy Melts vs White Chocolate: White chocolate is more expensive, but of course, the taste is better. If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting so it’s easier to use as a coating.

Cake Balls From Leftover Cake (vegan Pralines)

Calories: 319 kcal Carbohydrates: 45 g Protein: 2 g Fat: 15 g Saturated Fat: 11 g Fiber: 1 g Sugar: 32 g

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Originally posted in April 2020, the post content was edited to add more helpful information, with no change to the recipe in August 2022.

How To Make Cake Pops: A Step By Step Tutorial

Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…