Cake pops are essentially crumbled cake mixed with frosting, rolled into balls, and coated in chocolate or candy melts. They’re served on lollipop sticks, making them perfect for parties, gifts, or anytime you want a portion-controlled sweet treat.
What makes homemade cake pops so much better than store-bought versions? First, you control the ingredients – no preservatives or artificial flavors here! Plus, you can customize flavors, decorations, and even make them dietary-friendly. Store-bought cake pops often taste overly sweet and have that artificial texture we all recognize.
This recipe is beginner-friendly because it uses a foolproof cake-to-frosting ratio that I’ve tested dozens of times. You don’t need any special skills – just patience and a willingness to get a little messy! The whole process takes about 3 hours from start to finish, but most of that is chilling time where you’re not actively working.
Essential Ingredients for Perfect Cake Pops
Here’s everything you’ll need for 24 perfect cake pops:
For the cake base:
- 1 box vanilla cake mix (or your favorite flavor)
- Ingredients called for on cake mix box (typically eggs, oil, water)
- OR 1 homemade 9×13 cake (cooled completely)
For the binding:
- 1/2 cup cream cheese frosting (store-bought or homemade)
- Alternative: 1/3 cup buttercream frosting
For the coating:
- 16 oz white candy melts or chocolate chips
- 2 tablespoons coconut oil or vegetable shortening
- Food coloring (optional)
For assembly:
- 24 cake pop sticks
- Styrofoam block or cake pop stand for drying
Optional add-ins:
- 1 teaspoon vanilla extract
- Sprinkles, crushed cookies, or chopped nuts
- Drizzle chocolate for decoration
The beauty of this recipe is its flexibility! You can use any cake flavor – chocolate, red velvet, funfetti, lemon – they all work perfectly. I prefer cream cheese frosting because it adds a slight tang that balances the sweetness, but buttercream works too if that’s what you have on hand.
Equipment and Tools You’ll Need
Don’t worry – you probably already have most of these items in your kitchen:
Must-haves:
- Large mixing bowl
- Electric mixer (hand or stand mixer)
- Cookie scoop or spoon for portioning
- Microwave-safe bowl for melting chocolate
- Cake pop sticks
- Styrofoam block or tall glass for drying
Nice-to-have extras:
- Food processor (makes crumbling easier)
- Double boiler for melting chocolate
- Cake pop molds for perfectly round shapes
- Candy thermometer for precise chocolate temperature
You can find cake pop sticks at any craft store, grocery store baking aisle, or online. A pack of 50 costs about $3 and you’ll have plenty for multiple batches. For the drying stand, a piece of styrofoam works perfectly, or you can use a tall glass with the sticks pointing up.
Step-by-Step Cake Pops Recipe Instructions
Prep Time: 30 minutes | Cook Time: 25 minutes | Chill Time: 2 hours | Total Time: 3 hours | Yield: 24 cake pops
Step 1: Bake and Cool Your Cake
Bake your cake according to package directions in a 9×13 pan. This is crucial – the cake must be completely cool before you proceed! I usually bake mine the night before or let it cool for at least 2 hours. Warm cake will make your frosting melt and create a gooey mess.
Step 2: Crumble the Cake
Once cooled, crumble your entire cake into fine crumbs. I like to break it into chunks first, then use my hands to crumble it finely. If you have a food processor, pulse the cake chunks until you get fine, even crumbs – but don’t over-process or you’ll get cake paste!
Step 3: Mix in the Frosting
Start with 1/3 cup of frosting and mix it into your cake crumbs with a spoon or your hands. The mixture should hold together when you squeeze it, but not be soggy. Add more frosting gradually if needed – you want the consistency of cookie dough that holds its shape when rolled.
Pro tip: The mixture should feel slightly damp but not wet. If you can roll a ball and it holds together without cracking, you’ve got the perfect consistency!
Step 4: Roll into Balls
Using a cookie scoop or spoon, portion the mixture into 24 equal pieces. Roll each piece between your palms to create smooth balls about 1.5 inches in diameter. Place them on a parchment-lined baking sheet.
Step 5: First Chill
Refrigerate the cake balls for at least 1 hour, or freeze for 15 minutes. This step is non-negotiable – cold cake balls are much easier to dip and less likely to fall off the sticks.
Step 6: Prepare Your Dipping Station
Melt your candy melts or chocolate in the microwave in 30-second intervals, stirring between each interval. Add coconut oil or shortening to thin the chocolate for easier dipping. The consistency should coat a spoon but drip off smoothly.
Step 7: Insert the Sticks
Dip each stick about 1/2 inch into the melted chocolate, then insert it into a cake ball, pushing it about halfway through. The chocolate acts as “glue” to keep the ball attached to the stick.
Step 8: Final Chill
Place the cake pops back in the refrigerator for another 30 minutes to set the stick connection.
Step 9: Dip and Coat
Working one at a time, dip each cake pop into the melted chocolate, letting excess drip off. Gently tap the stick against the bowl’s edge to remove excess coating. Place in styrofoam to dry, or lay flat on parchment paper.
Step 10: Decorate and Set
Add sprinkles or decorations while the chocolate is still wet. Let cake pops dry completely – about 15-20 minutes at room temperature.
Pro Tips for Cake Pop Success
After making hundreds of cake pops, here are my best secrets:
Temperature is everything: Keep your cake balls cold and your chocolate warm but not hot. If the chocolate is too hot, it will crack as it cools.
The cake-to-frosting ratio: Start with less frosting than you think you need. You can always add more, but you can’t take it away. The mixture should hold together but not be sticky.
Smooth chocolate coating: Add a tablespoon of coconut oil or shortening to your melted chocolate. This creates a smooth, professional-looking finish and prevents cracking.
Prevent sticks from falling out: Always dip your stick in chocolate before inserting it into the cake ball. This creates a strong bond that won’t break.
Uniform size matters: Use a cookie scoop to ensure all your cake balls are the same size. This gives you consistent dipping and cooking times.
Patience with drying: Don’t rush the chilling steps! Each chill time ensures your cake pops hold together properly during the next step.
Troubleshooting Common Cake Pop Problems
Cake pops falling off sticks: This usually happens when the mixture is too wet, the balls aren’t chilled enough, or you skipped dipping the stick in chocolate. Make sure your mixture holds together without being sticky, chill thoroughly, and always use the chocolate “glue” method.
Cracked chocolate coating: Your chocolate is too hot, or there’s too much temperature difference between the cold cake ball and warm chocolate. Let your chocolate cool slightly before dipping, and don’t take cake balls straight from freezer to hot chocolate.
Uneven chocolate coverage: Your chocolate might be too thick. Thin it with coconut oil or shortening until it flows smoothly off a spoon. Also, make sure to tap off excess coating after dipping.
Serving ideas:
- Display in a tall vase or cake pop stand for parties
- Arrange on a tiered serving tray with other desserts
- Create a DIY cake pop bar with different decorating stations
Gift packaging: Wrap individual cake pops in clear cellophane bags tied with ribbon, or arrange several in a decorative box. They make perfect teacher gifts, party favors, or hostess gifts.
Transportation tips: If you need to transport cake pops, use a styrofoam base secured in a box, or invest in a cake pop carrier. Keep them cool but not cold to prevent condensation.
Final Thoughts
Making homemade cake pops doesn’t have to be intimidating! With this tried-and-true recipe and all my hard-learned tips, you’ll be creating bakery-quality treats right in your own kitchen. The best part? Once you master the basic technique, you can get creative with endless flavor combinations and decorating styles.
Remember, practice makes perfect, so don’t get discouraged if your first batch isn’t Instagram-ready. Even my “ugly” cake pops still tasted amazing! The most important thing is to have fun with the process and enjoy sharing these sweet treats with the people you love.
The key to success is patience with the chilling steps, getting your cake-to-frosting ratio just right, and maintaining proper temperatures throughout the process. Once you’ve made a few batches, you’ll develop a feel for the perfect consistency and timing.
Happy baking, and enjoy every delicious bite of your homemade cake pop masterpieces!
Cake Pops Recipe: Step-by-Step Guide for Perfect Treats in 2025
Course: DessertCuisine: AmericanDifficulty: Intermidiate24
servings45
minutes25
minutes185
kcalThese irresistible homemade cake pops are the perfect bite-sized treats that combine moist cake crumbs with creamy frosting, all coated in smooth melted chocolate. Easy to customize with your favorite flavors and decorations, these adorable treats are ideal for parties, celebrations, or gift-giving. While they require some patience for chilling and setting, the process is straightforward and the results are absolutely worth it. Each pop delivers a perfect balance of cake and coating in every bite, making them a crowd-pleasing dessert that both kids and adults will love.
Ingredients
For the Cake:
1 box vanilla cake mix (15.25 oz) or homemade equivalent
3 large eggs
1/3 cup vegetable oil
1 cup water
- For Assembly:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
- For Coating:
2 lbs white chocolate melting wafers or candy coating
Food coloring (optional)
Sprinkles, chopped nuts, or decorative toppings
Directions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, combine cake mix, eggs, oil, and water. Beat with electric mixer for 2 minutes.
- Pour batter into prepared pan and bake for 23-28 minutes, until toothpick inserted in center comes out clean.
- Cool completely in pan for 10 minutes, then turn out onto wire rack to cool completely.
- Step 2: Make Cake Crumbs
- Once cake is completely cool, crumble into fine crumbs using your hands or a food processor.
- You should have about 3 cups of cake crumbs.
- Step 3: Make the Binding Mixture
- In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Add cake crumbs and mix until well combined, and mixture holds together when squeezed.
- Step 4: Form the Cake Balls
- Using a small cookie scoop or your hands, roll mixture into 1.5-inch balls (about 1.5 tablespoons each).
- Place on a parchment-lined baking sheet.
- Refrigerate for 2 hours or freeze for 15 minutes until firm.
- Step 5: Prepare for Dipping
- Melt about 1/2 cup of chocolate coating in microwave in 30-second intervals, stirring between each interval.
- Dip the tip of each cake pop stick about 1/2 inch into melted chocolate, then insert into cake ball.
- Place back on baking sheet and refrigerate for 30 minutes to set.
- Step 6: Final Coating
- Melt remaining chocolate coating in a deep, narrow bowl.
- Add food coloring if desired and stir until evenly colored.
- Dip each cake pop into chocolate, allowing excess to drip off.
- Add sprinkles or decorations immediately while chocolate is wet.
- Insert into styrofoam block or cake pop stand to dry.
- Step 7: Final Setting
- Allow chocolate to set completely, about 15-20 minutes.
- Store in refrigerator until ready to serve.
Notes
- Make-Ahead: Cake pops can be made 2-3 days in advance and stored covered in the refrigerator
Cake Alternative: Use any flavor cake mix or homemade cake – chocolate, strawberry, or lemon work great
Chocolate Tips: Don’t overheat chocolate – it should be fluid but not hot, or it will crack the cake balls
Consistency: If the mixture is too wet, add more cake crumbs; if too dry, add more cream cheese
Decoration Ideas: Roll in coconut, crushed cookies, or mini chocolate chips instead of sprinkles
Storage: Store covered in refrigerator for up to 1 week or freeze for up to 3 months
