How To Make Cake Pops Using Cream Cheese

To frost that cake, you need to lop off the rounded tops of both those cakes. It would be a real shame to let that extra cake and frosting go to waste, so I designed these Leftover Carrot Cake Pops to make the most of the leftovers. And I really didn't expect to fall in love with them as much as I did!

Cake pops became super popular a few years ago and I never really got in on the trend. But when I found myself with these cake and frosting leftovers, it seemed like a sign. Then I wasn't even going to publish this recipe, but you asked for it! And ya know what, I think this is really useful to answer the question:

The real trick to cake pops is in the ratio of cake crumbles to frosting. The golden ratio that I've found is about 1 1/2 times as much cake crumbles as frosting. Of course, if your cake is super moist, then you'll need less frosting.

Easy No Bake Cake Pops (gluten Free)

So whether you had to lop off the tops of the cake layers to make a flat styled layered cake and only have a cup or two of cake crumbles, you'll need about a 1/2 cup to a cup of frosting to turn it into cake pops. And if you make a whole cake but only eat a few pieces, then want to turn the rest into cake pops, crumble it all up and add some canned frosting until you reach that moist, scoopable consistency!

That said, you're welcome to make the carrot cake recipe and use all of it to make cake pops. The ratio remains the same. You need about 1 1/2 times as much cake as you do frosting. You'll certainly need more white chocolate or white candy melts though.

Before starting, make sure that you prep yourself a cake pop holder. Grab a cardboard box and poke holes in the bottom of it, just big enough for the lollipop sticks to stick through. I used a pair of scissors to pop the holes and tested them with the lollipop sticks to make sure that they were big enough to fit, but not so big that they just slipped right through.

Easy Cake Pops ~sweet & Savory

You'll want to prep these in advance, because the magic happens when the warm melted chocolate hits the frozen cold cake ball so that the chocolate hardens quickly. Make sure the cake balls are cold enough before starting to dip, otherwise you'll have a runny mess!Learn 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.

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.

No Bake Oreo Cake Pops

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!

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!

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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.

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.

Ingredient Funfetti Cake Pops (using A Box Of Cake Mix)

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.

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

Easy Strawberries And Cream Cheese Cake Pop Recipe

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.These Carrot Cake Cake Pops taste like you're eating a slice of carrot cake with cream cheese frosting! Learn how to make these cake pops with a homemade carrot cake and a cream cheese frosting made from scratch. They make a cute Easter dessert or just a fun spring dessert to serve up!

Happy Easter! I haven't really had time to throw up many Easter recipes this year, but I did make these cream cheese carrot cake cake pops. They are heavenly, guys. If cake pops ever go out of style, I'm still making them. They are like my favorite way to eat cake. They are easy to pop in your mouth, super moist and that crunch of the chocolate coating when it's been sitting in the fridge chilling is amazing.

I had to search out orange sprinkles for these carrot cake pops. That's kind of what the hold up has been, if I'm honest. I ordered them last week on Etsy and they finally came yesterday.

Red Velvet Cake Balls Filled With Cream Cheese Frosting!

So, I tried a few different ways to coat my cake pops. My favorite was the toasted pecan coated ones. My hubby's favorite was the ones completely coated with sprinkles, but they were all tasty.

To do this, start by adding brown sugar, granulated sugar, and all of the spices into a mixing bowl. Whisk until the spices are evenly distributed.

With the carrot cake cooling, whip up the homemade cream cheese frosting by beating the butter, cream cheese, vanilla, and powdered sugar together until it forms a smooth, creamy frosting.

Red Velvet Cake Pops Recipe (video)

PRO TIP: If there are still streaks of cream cheese frosting in the cake pop batter, keep mixing until it's completely blended.

Scoop the dough out using a medium cookie scoop, and roll into balls. Place on a piece of wax paper or parchment paper.

Coat with almond bark or candy melts. I prefer almond bark because it doesn't seize up or become thick and hard to work.

How To Make To Cake Pops

Because of the cream cheese, I would recommend storing these carrot cake cake pops in the fridge. Be sure to store them in an airtight container or storage bag.

They will be slightly stiff with a crunchy chocolate shell straight out of the fridge but can be left out at room temperature for 10 minutes to soften up.

Yes! Once the cake pops are dipped in chocolate, wrap the cake pops individually with two layers of plastic wrap, I like to add a layer of heavy duty foil but it's not necessary, and then store in a freezer container or freezer bag for up to 3 months.

Cake Pops Recipe

To toast pecans for a topping, preheat the oven to 300 degrees F. Spread the chopped pecans on a baking sheet. You can use parchment paper, a silicone mat, or leave the baking sheet bare.

To toast the pecans, preheat oven to 300 degrees F. Place pecans on a baking tray and bake for 15 minutes giving the pecans a little toss a couple of times while toasting.

Calories: 100 kcal Carbohydrates: 13 g Protein: 1 g Fat: 4 g Saturated Fat: 3 g Cholesterol: 16 mg Sodium: 56 mg Potassium: 53 mg Sugar: 9 g Vitamin A: 930 IU Vitamin C: 0.3 mg Calcium: 20 mg Iron: 0.4 mg

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Miranda is the owner of Cookie Dough and Oven Mitt and the author of the Easy Homemade Cookie Cookbook. She loves to focus on fun, seasonal dessert recipes. She's been featured on BuzzFeed, Red Book Magazine, Country Living, Parade,