Cake Pop Recipe
Cake pops are bite-sized delights crafted from crumbled cake and creamy frosting, then dipped in a luscious chocolate coating. This recipe delivers perfect cake pops every time.
With simple steps and essential tips, these treats become easy to master, ideal for birthdays, parties, or edible gifts.
Essential Ingredients for Perfect Cake Pops
Vanilla or white cake mix – The base of your cake pops, providing a moist, flavorful crumb that’s easy to shape.
Vegetable oil – Enhances the boxed cake’s texture, making it slightly more tender and ideal for crumbling.
Unsalted butter – Forms the rich foundation of the frosting, ensuring it blends smoothly with the cake crumbs.
Icing sugar – Also known as powdered sugar, it sweetens the frosting and helps it bind the cake mix.
Vanilla extract – Adds a warm, aromatic note to both the frosting and overall cake pop flavor.
Milk – A touch of liquid to adjust frosting consistency and make mixing effortless.
Chocolate or candy melts – The outer shell that encases each pop in a glossy, delicious coat; choose white, milk, or dark based on your taste.
Sprinkles or decorations – Add texture and visual appeal, turning each pop into a festive centerpiece.
Step-by-Step: Crafting Your Perfect Cake Pops
Begin by baking your favorite boxed vanilla or white cake, adding a little oil for extra softness. Once cooled, crumble the cake finely.
Make a fluffy buttercream frosting, then mix most of it into the cake crumbs until the mixture binds well without being mushy.
Roll into uniform balls, chill, and roll again for a smooth finish. After further chilling, dip sticks into melted chocolate and insert halfway into each ball.
Coat each pop in melted chocolate, tap gently to remove excess, and decorate immediately. Let set upright until fully hardened.
Expert Tips for Making Perfect Cake Pops
For best results, chill cake balls thoroughly before dipping—this keeps them firm and easy to coat. If your cake mixture feels too wet, reduce frosting slightly. When coating, keep the chocolate warm and fluid to ensure a smooth shell without cracking. Twirling helps distribute excess chocolate neatly.
How to Store Leftovers: Perfect Cake Pops
Store finished cake pops in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze uncoated cake balls for up to 2 months; thaw slightly before coating to prevent cracking. Once dipped in chocolate, freezing may cause condensation when thawing, so refrigerating is preferred for set pops.
Frequently Asked Questions
Can I use homemade cake instead of boxed mix?
Yes, just make sure the cake has a soft, moist crumb that blends easily with frosting.
Why are my cake pops cracking after dipping?
Cracks usually form when cold cake balls are dipped into hot chocolate. Let the cake balls sit at room temperature briefly before coating.
How can I make them without sticks?
You can serve them as cake truffles—just place each coated ball in a mini cupcake liner for easy handling.
Can I make these ahead for a party?
Yes, prepare and decorate them a day or two in advance. Store in the fridge and let come to room temp before serving for best texture.
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Perfect Cake Pops
Ingredients
- **For the Cake**
- * 1 box vanilla or white cake mix to yield an 8-inch/20cm cake plus required ingredients as per packaging: typically eggs, oil or butter, and milk
- * ¼ cup 52g canola oil – *only if using a boxed cake mix*
- **For the Frosting**
- * ½ cup 113g unsalted butter, softened
- * 1 tsp vanilla extract
- * 1 tsp milk
- * 1 cup 120g icing sugar (confectioners’/powdered sugar)
- **Additional Components**
- * 3½ cups candy/chocolate melts – dark milk, white, or any combination thereof
- * 40 cake pop sticks
- * 1 pack decorative sprinkles or other toppings of choice
Instructions
- **Prepare the Cake**
- Follow the instructions on the box to prepare the cake mix, incorporating the canola oil if applicable. Bake the cake and allow it to cool in the pan for 15 minutes. Carefully run a thin knife around the tin’s edge to release, then invert into a large bowl. Break the cake apart by hand into fine crumbs and leave to cool fully.
- **Make the Frosting**
- In a mixing bowl, combine softened butter, icing sugar, vanilla, and milk. Beat on medium speed for 4 minutes using a hand or stand mixer fitted with a paddle attachment, until the mixture is light and airy.
- **Combine and Form Cake Balls**
- Add three-quarters of the frosting to the crumbled cake. Mix gently until just incorporated. Test the texture – if it’s firm enough to roll, do not add more frosting; otherwise, incorporate the remainder. Take tablespoon portions and roll into smooth balls, placing them on a lined tray. Chill in the freezer for 10 minutes or refrigerate for 30 minutes. Roll each ball again for a smoother finish and chill once more – 30 minutes in the freezer or 1 hour 30 minutes in the refrigerator.
- **Dip and Decorate**
- Melt half the chocolate in a microwave-safe mug using 20-second bursts, stirring in between, or melt via a double boiler. Transfer to a deep cup. Dip the end of a cake pop stick into the chocolate and insert halfway into a cake ball. Repeat for all.
- Dip each pop into the melted chocolate, ensuring full coverage. Gently tap off the excess and swirl to finish. Decorate promptly with sprinkles before the coating sets. Stand upright in a stable holder such as styrofoam or a box with holes.
- **Repeat and Finish**
- Continue with remaining cake pops. Monitor the chocolate’s consistency – reheat as needed – and maintain the cold temperature of the cake balls. If they begin to soften, briefly return them to the freezer or fridge.
- Let all cake pops set completely before serving.
Notes
* Maintain a smooth, melted chocolate consistency and chilled cake balls for easier dipping and cleaner results. Would you like a version with chocolate cake instead of vanilla?
