Cake Pop Recipe

Cake Pops

These Cake Pops are the perfect bite-sized desserts that are always a crowdpleaser! They’re so delightful and adorable.

Prep: 30min

Total: 295min

Yield: 38

Serving Size: 1 serving

Nutrition Facts: calories 137 kcal, Carbohydrate 20 g, Protein 1 g, Fat 6 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 13 mg, Sodium 115 mg, Fiber 1 g, Sugar 14 g, unSaturated Fat 3 g, servingSize 1 serving

Ingredients:

• 1 box vanilla cake mix ((15.25-ounce))
• 1 cup water
• ½ cup vegetable oil
• 3 eggs
• 1 cup frosting
• 12 ounces candy melts (or chocolate melting wafers)
• 38 lollipop sticks
• sprinkles

Instruction:

1. Preheat the oven to 350F. Butter a 13×9-inch cake pan.
2. In a large bowl, whisk together cake mix, water, oil, and eggs until combined. Pour into the cake pan.
3. Bake according to package directions. Cool completely.
4. Line a small baking sheet or plate with wax or parchment paper.
5. Crumble cooled cake into a large bowl. Add frosting and stir with a wooden spoon or beat on low speed until mixture resembles wet sand, but is not smooth, about 30 seconds if using an electric mixer. Scoop 1 tablespoon of the cake mixture and roll into 1-inch balls. Place on the lined plate. Refrigerate for at least 4 hours or freeze for 30 minutes.
6. Melt candy or chocolate wafers according to the package instructions and place in a 2-cup liquid measuring cup or tall drinking glass. Pull a few cake balls out, leaving the others in the fridge as you work so they stay cold (keeping them cold helps the coating set quickly). Dip the tip of a lollipop stick in the melted chocolate and insert about halfway into a cake ball. Dip the cake ball into the chocolate making sure to cover the base where the stick and cake ball meet,and turn to coat. Remove and gently tap on the side of the cup to let excess coating drip off.
7. Decorate with sprinkles if desired. Place upright in a styrofoam block or cardboard box. Let stand until the coating is set. Cake pops should be stored in the fridge for up to 1 week.

Cake Pop Recipe

Easy homemade cake pops covered in a sweet chocolate coating. The perfect bite-sized party treat or favor for any occasion!

Prep: 40min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 110 kcal, Carbohydrate 15 g, Protein 1 g, Fat 6 g, Saturated Fat 4 g, Cholesterol 9 mg, Sodium 36 mg, Sugar 15 g, servingSize 1 serving

Ingredients:

• 15 ounce box white cake mix (, cook according to package directions in a 9×13″ pan)
• 10 ounce package dark chocolate melting wafers
• 10 ounce package white chocolate melting wafers (,I prefer Ghiradelli)
• 1 stick salted butter (, softened )
• 2-2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 Tablespoon heavy cream or milk

Instruction:

1. In a medium bowl, whip the butter. Add in 1 cup of powdered sugar. Mix until combined. Add the vanilla and additional powdered sugar, a little at a time. Add 1 Tablespoon of heavy cream or milk to make the frosting thick and creamy. It should hold a point.
2. Using a medium cookie scoop, scoop out 1 scoop of cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls. Freeze balls for about 10 minutes.
3. Push the cake pop stick into a styrofoam block or use a glass filled with rice to hold them upright. The chocolate will be set in about an hour. Store for 3-4 days in an airtight container in a cool place.

Homemade Cake Pops

Homemade vanilla cake pops with vanilla buttercream from scratch- no cake mix or canned frosting!

Prep: 2h

Total: 7h

Yield: 40

Ingredients:

• 1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) whole milk (or buttermilk)
• 7 Tablespoons (100g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (210g) confectioners’ sugar
• 2-3 teaspoons heavy cream or milk
• 1 teaspoon pure vanilla extract
• 32 ounces candy melts or coating (or pure white chocolate)*
• sprinkles

Instruction:

1. Preheat oven to 350°F (177°C). Grease a 9-inch springform pan.
2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed.
3. With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients until combined. Manually whisk the batter to ensure there are no large lumps at the bottom of the bowl. Batter will be slightly thick. Pour the batter evenly into the prepared pan. Bake for 30-36 minutes or until a toothpick inserted in the center comes out clean. If the top begins browning too quickly in the oven, loosely place a piece of aluminum foil on top.
4. All the cake to cool completely in the pan set on a wire rack.
5. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
6. Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
7. Measure 1 Tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour. Re-roll the chilled balls to smooth out, if needed. Place back into the fridge as you’ll only work with a couple at a time.
8. Melt the coating in a 2-cup liquid measuring cup (best for dunking!). you can use a double boiler or microwave.
9. Remove only 2-3 cake balls from the refrigerator at a time. Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway through the cake ball. Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drop off. Decorate the top with sprinkles and place upright into a styrofoam block or box (as explained above). Repeat with remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be very cold when dipping!
10. Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.

Cake Pops

When life calls for cake pops, let this be your go-to recipe. Feel free to change the cake and frosting flavors to whatever is your favorite. Just follow this easy technique and you will have perfect cake pops for a crowd (or the next bake sale).

Total: 0 3h30min0

Yield: 46 cake pops

Serving Size: 1 of 46 servings

Nutrition Facts: servingSize 1 of 46 servings, calories 119, Fat 4g, Saturated Fat 1g, Carbohydrate 21g, Fiber 0g, Sugar 8g, Protein 1g, Cholesterol 0mg, Sodium 117mg

Ingredients:

• One 15.25-ounce box yellow cake mix, plus required ingredients
• 1 cup vanilla frosting, plus more as needed
• 20 ounces white candy melting wafers
• Sprinkles or cookie crumbles, for decorating, optional

Instruction:

1. Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
2. Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn’t come together, add more frosting 1 tablespoon at a time until it holds its shape.
3. Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
4. Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
5. Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.

How to Make Cake Pops | SO Easy and Delicious!

FAQ

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