Cake Pop Recipe
If you’ve ever admired the cute, colorful cake pops at Starbucks or a bakery, you’ll love learning how to make them at home! This cake pop recipe is completely from scratch, with no box cake mix or canned frosting. With homemade cake and buttercream, you can create delicious, perfectly round cake pops for birthdays, holidays, or any celebration.
Whether you’re after chocolate cake pops, red velvet cake pops, or a healthy cake pop recipe, this guide will cover all tips, tricks, and techniques to make bakery-quality treats at home.
Ingredients
For the Cake:
- 1 2/3 cups (209g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk (or buttermilk)
For the Frosting:
- 7 Tablespoons (99g) unsalted butter, softened
- 1 3/4 cups (210g) confectioners’ sugar
- 2–3 teaspoons heavy cream or whole milk
- 1 teaspoon pure vanilla extract
For the Coating:
- 24 ounces (678g) candy melts or white chocolate bars
- Sprinkles, optional
Instructions
Make the Cake:
- Preheat oven to 350°F (177°C) and grease a 9-inch springform pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Beat butter and sugar together in a large bowl until creamy, about 3 minutes.
- Add egg and vanilla extract; beat on high until fully combined.
- Gradually mix in the dry ingredients and milk until batter is smooth.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–36 minutes, or until a toothpick inserted comes out clean.
- Allow cake to cool completely on a wire rack.
Make the Frosting:
- Beat butter until creamy, about 2 minutes.
- Add confectioners’ sugar, cream, and vanilla extract; mix on low speed to combine.
- Beat on high speed for 3 minutes until light and fluffy.
Form the Cake Pops:
- Crumble the cooled cake into the frosting, mixing until fully combined.
- Scoop about 1 tablespoon of mixture and roll into balls.
- Place on a lined baking sheet and chill in the refrigerator for 2 hours (or freeze for 1 hour).
- Re-roll chilled balls to smooth any rough edges.
Prepare the Coating:
- Melt candy melts or chocolate in a microwave-safe cup or double boiler.
- Heat in 20-second intervals, stirring each time until smooth.
Assemble the Cake Pops:
- Dip the tip of each lollipop stick into melted chocolate, about 1/2 inch.
- Insert the stick halfway into the cake ball to secure.
- Dip each cake pop into the melted chocolate, fully coating it.
- Tap gently to remove excess chocolate and add sprinkles or decorations.
- Place upright in a styrofoam block or a box with holes to set.
Storage:
- Allow coating to fully set, about 1 hour at room temperature.
- Store in the refrigerator for up to 1 week.
- Cake balls can be prepped ahead and frozen for up to 6 weeks; thaw overnight in the fridge.
Tips for Perfect Cake Pops
- Chill the balls before dipping: Cold cake balls are easier to roll and coat.
- Secure sticks: Always dip the stick in chocolate before inserting into the cake ball.
- Decorate quickly: Add sprinkles before chocolate sets.
- Avoid cracking: Let melted chocolate cool slightly before dipping cake balls.
Variations
- Chocolate Cake Pop Recipe: Use chocolate cake and chocolate frosting for a rich flavor.
- Red Velvet Cake Pop Recipe: Replace vanilla cake with red velvet cake and cream cheese frosting.
- Healthy Cake Pop Recipe: Substitute whole wheat flour or oats, and use yogurt-based frosting.
- Vegan Cake Pop Recipe: Use plant-based milk, vegan butter, and egg replacer.
FAQs
Can I freeze cake pops?
Yes! Freeze fully set cake pops in a zip-top bag or container for up to 6 weeks. Thaw overnight in the fridge.
Can I color the coating?
Yes! Tint white chocolate with gel food coloring or use colored candy melts.
Can I make them in advance?
Absolutely! Make the cake a day ahead and store undipped balls in the fridge or freezer until ready to coat.