Old Cake Into Cake Pops

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!

Incredible Uses For Leftover Cake

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.

Chocolate Cake Pops — Salt & Baker

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.

Make Cookie Pops From Leftover Sugar Cookies!

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.

Cake Balls: A Simple Way To Use Up Leftover Cake!

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.

Lily Bakes: Cake Pops

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’ve never loved traditional birthday cake with frosting… however, since cake is a birthday party must-have (at least according to the rest of my family) I make several birthday cakes every year, complete with a fair amount of frosting!

Chocolate Cake Pops (2 Ways!)

However, since I use at least 2 cake mixes (sometimes 3 or 4) and we only invite grandparents and aunts/uncles to our birthday parties, we end up with TONS of leftover cake.

If you’re looking for a super simple, super delicious way to use up any amount of extra cake and frosting, I have the perfect recipe!

NOTE: If you don’t have leftover cake, you could easily just bake a cake, frost it, and continue on with the steps below to make it into cake balls.

Starbucks Cake Pop Recipe (easy Homemade Copycat)

Take balls from freezer, carefully dip frozen balls into melted chocolate and then into sprinkles or topping of your choice (I usually only dip half the balls in the chocolate as it’s less messy!)

You can use ANY type of cake, ANY type of frosting, ANY type of chocolate coating, and ANY type of sprinkle or topping — the possibilities and flavor combos are endless!!

The kids LOVE cake balls (Dave and I do too!) just as much as they love birthday cake! So the fact that they get cake balls a couple days after their birthday party is practically like an “after party” for them!

Yoda Cake Pops

This year, after James’ Bob the Builder birthday party, I made his leftover cake into cake balls, put them in the freezer, and used them for James’ birthday party with Dave’s family one week later. Everyone was thrilled with that version of “cake” for the party, and I didn’t have to make a 2nd birthday cake (plus, no wasted food!)

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If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.Got leftover cake? Enjoyed right away or stored in the freezer for a later date, Leftover Cake Cake Balls are a handy and delicious way to repurpose leftover cake.

Cake Pops From Leftover Cake Recipe By Sana Jinabade

Leftover Cake Cake balls are a delicious way to make sure no scrumptious birthday cake goes to waste! Same cake flavor all rolled up and smothered in a chocolate coating. All you need is cake, your stand mixer, and a package of candy melts. Enjoy these cake bites now or store in the freezer for an emergency sweet tooth situation.

Vanilla cake, red velvet cake, birthday cake–these cake balls make leftovers new again. You can use cake pop sticks and turn them into cake pops, or eat them as is like we do. They have such a satisfying texture. Like little cake truffles. And the kids LOVE them.

Need a great cake recipe to bake for a special occasion? Try The Greatest Chocolate Cake recipe. Rich, moist chocolate cake with a decadent dark chocolate frosting–it’s the best you’ll ever eat!

Rose Gold Cake Pops

Cakes with buttercream icing work best for this recipe, but you can do this with cream cheese frosting cakes as well. It’s just a little less sticky. As for cake, you can use from-scratch cakes, store-bought or box cake mix cakes. They’ll all be delicious!

Melting candy wafers usually takes 1 to 2 minutes. I recommend stirring every 30 seconds until melted and smooth. Be sure not to over-melt the candy coating. It will burn and become too thick to stir and coat the cake balls evenly.

I hope you love these Leftover Cake Cake Balls as much as I do. When you make them, be sure to snap a picture and tag me on Instagram @so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

Homemade Cake Pops

Enjoy right away or store in the freezer for a later date, Leftover Cake Cake Balls are a handy and delicious way to repurpose leftover cake.

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn MoreUnless you store your cake properly, that sweet will go stale. It can feel like a tragedy, but don’t despair: with a little