Homemade Cake Pops

Tiny, adorable, and all the rage a few years ago, cake pops are the bite-sized treat I'll never get tired of. If you only have this mini dessert at celebrations or on your Starbucks run, it’s time to try your hand at making them at home. While they can take some practice, my recipe has all the steps, tips, and tricks you need to master these iconic pops. Make them for your next birthday party, graduation, or any celebration you want to take over the top. Here’s how to make them the best they can be:

What People Are Saying:
“My kids go crazy for cake pops and these were scrumptious and simple to make. I've made them with cake pop molds before - this recipe is much easier and less time-consuming.” - lovedesserts

How To Make Cake Pops

INGREDIENTS

• Butter: Butter is going to serve two purposes here: It is going to be mixed with our sugar, eggs, and vanilla to start out our cake batter, and is also going to create our frosting that we will incorporate into the cake later. Like most of our baking recipes, use unsalted butter instead of salted.
• Granulated Sugar: Granulated sugar is going to sweeten our cake pops perfectly. We aren’t being shy with the sugar here—these are treats, after all.
• Confectioners’ Sugar: We’ll use confectioners’ sugar to create our frosting that will be incorporated into our cake.
• Eggs: 3 eggs will add structure to our cake batter.
• Whole Milk: Whole milk will be added in between adding half of our dry ingredients to the wet ingredients. This will add moisture back into the batter, and will make it easier to mix. I strongly suggest using whole milk for the best flavor and texture.
• Vanilla Extract: We’ll be using vanilla extract in two steps here: with the cake pop batter and the frosting. This will ensure that no element of these pops is bland, and that the vanilla flavor comes through.
• All-Purpose Flour & Baking Powder: These two dry ingredients will be combined—along with salt—before incorporating into our wet ingredients to create the cake batter.
• Kosher Salt: Salt, added to the cake batter as well as the frosting, won’t make these pops salty, but will balance all of the sweetness.
• Heavy Cream: Heavy cream will be added to our confectioners’ sugar and butter mixture, along with vanilla and salt, to create the frosting.
• White or Semisweet Chocolate Chips: You’ve got options when it comes to dipping your cake pops. If you’re a white chocolate fan, opt for white chocolate chips. If you’re all about classic chocolate, go for semisweet chocolate chips. Just can’t decide? Use both, and alternate your pops while dipping for options!
• Coconut Oil: Like always, I recommend melting your chocolate with coconut oil to not only help your chocolate harden, but to give it that gorgeous luster when dried.
• Sprinkles: You can decorate these pops however you want, but some classic sprinkles are always welcome.
• Lollipop Sticks: To make these cake pops cake pops, use lollipop sticks!

STEP-BY-STEP INSTRUCTIONS

First, preheat your oven to 350° and grease a 13" x 9" baking pan well with cooking spray—no sticking here. Then, we’ll beat unsalted butter and granulated sugar with a handheld mixer in a large bowl. Alternatively, you can use a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture is light and fluffy and combined. Add your eggs, one at a time, beating to blend and combine after each addition. Once combined, add in the vanilla and beat until incorporated. Then, in a medium bowl, whisk together the flour, baking powder, and salt until combined. Add half of the dry ingredients to the egg mixture and beat until combined. Once combined, add the milk and beat until that is incorporated. Then you can add in the remaining dry ingredients, and fold in with a spatula until just combined—don’t go overboard in this step.

Pour the batter into your prepared pan, and bake the cake until a tester inserted into the center comes out clean. Once done, let it cool while you make the frosting.

Using a handheld mixer on medium-high speed, beat butter in a large bowl until fluffy. Then, add in the confectioners’ sugar and beat until just combined. Once combined, add in the heavy cream, vanilla, and salt, then beat to fully incorporate.

Once the cake has cooled, crumble it with your hands into the frosting. Stir to combine, then form the mixture into tablespoon-sized balls. Arrange on a baking sheet, then refrigerate until firm.

While those are chilling, we’ll create our chocolate. Using your chocolate of choice, microwave it in a medium heatproof bowl with coconut oil in 30-second increments until melted and smooth. Tip: Make sure to stir between each 30-second increment!

Grab your lollipop sticks, and dip the tip of the stick into the melted chocolate. Then, insert it into the chilled cake pop. This will provide some extra assurance that your cake pop won’t fall off in the chocolate. Repeat with the remaining cake pops, then dip the pops into the melted chocolate, making sure to shake off the excess.

Decorate as you please with sprinkles and toppings, then arrange the pops on a parchment-lined baking sheet to dry. Alternatively, if you want to prevent any smudging, stick them into a styrofoam block to prevent any smudging. Refrigerate until hardened, then serve!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• The secret to making cake pops. The key to making the best cake pops? Patience, patience, patience. Every step of the way—from the baking of the cake to forming the cake balls—you need to ensure that your ingredients have time to cool before moving on to the next step. If your cake is too hot, your cake balls won’t form correctly, won’t hold together, and won’t stay together when dipped in the icing.
• Let the cake mixture harden. To prevent your cake pops from falling apart, after forming them into balls, place on a tray, and refrigerate for at least an hour. This will ensure they are firm, and will hold together when you dip them later.
• Prevent smudging the chocolate. After dipping your cake pops, you can place on a parchment-lined baking sheet to dry, or stick your pops into a styrofoam block to prevent smudging the chocolate coating.
  

Cake Pop Variations

I chose to make vanilla cake pops with white chocolate and chocolate frosting and sprinkles, but you can switch it up based on your favorite flavors! Use white cake, chocolate, or red velvet with any icing you please. Decorate with sprinkles, leave them plain, or dust with edible glitter.

Storage & Make Ahead

Fully assembled, these cake pops can be stored in an airtight container in the fridge for up to 1 week. If you want to make them ahead of time, keep the formed (but not frosted) cake pops in the refrigerator for up to 2 days.