Easy Cake Pops are a cute, colorful, and fully customizable bite-sized treat perfect for birthdays, holidays, and special celebrations.
Bite size treats like Cake Truffles and Cake Pops are tiny, fun, and the perfect Dessert for parties and potlucks.
Sabrina’s Cake Pops Recipe
Cake Pops are a delicious and fun dessert that are perfect for any occasion, or for whenever you want to indulge in a sweet treat. This recipe uses Yellow Cake, and Buttercream Frosting, but you can easily switch up the cake and coating for different combinations. Plus, this recipe uses box cake mix which saves a bit of time in the kitchen. For extra tips, and variations, don’t forget to read below the recipe card.
Recipe Card
Ingredients
- 1 box Yellow Cake Mix , (15.25 oz)
- 18 tablespoons Buttercream Frosting , 18 tablespoons is easier measured as 1 cup and 2 tbsp
- 12 ounces white chocolate melting disks
- 1 teaspoon vegetable shortening
- 1 cup rainbow jimmies
Instructions
- Bake the cake as directed and let cool completely before crumbling and mixing with the frosting and ½ cup of the sprinkles until fully combined.
- Roll into 1 tablespoon sized balls and freeze for 60 minutes.
- Melt the white chocolate and vegetable shortening in the microwave in a microwave safe bowl in 30 second increments until smooth.
- Dip each lollipop stick 1" into the melted white chocolate.
- Press the lollipop sticks into the top of the cake balls and place in freezer or refrigerator for 10 minutes to let harden.
- Gently dip the cake pop into the white chocolate and very gently tap to remove the excess.
- Rotate the stick while adding rainbow sprinkles around the melted chocolate.
- Place stick side down into a piece of foam or a lollipop stand to allow the cake pops to dry without a flat side.
Equipment
- 50 lollipop sticks
Nutrition
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Chef’s Note
If your cake balls aren’t sticking together, it’s either the amount of frosting, or you are handling them too much. The crumbs and frosting should come together similar to a shortbread cookie, or graham cracker crust. You don’t want them to be overly smooth or moist.
Table of contents
Can this be made ahead of time?
Yes, you can make these partially in advance, then assemble them later. Make the cake mixture, form the balls, and then freeze or refrigerate them without sticks. You can freeze undipped without the sticks for up to 4 months, or refrigerate for up to 4 days. To keep them from sticking, let them freeze solid for at least an hour on a baking sheet before transferring to a sealed bag. Let them thaw overnight, then assemble, coat, and decorate as usual.
How to Store
- Store: To store, place them in an airtight container, and store them in the refrigerator for up to 5 days. If you need to transport these, place in a container that is tall enough to accommodate the lollipop sticks to keep them securely upright.
- Freeze: If you want to freeze, place them in an airtight container where they can’t move around too much, and freeze them for up to 2 months. Let them thaw at room temperature before serving.
Variations
- Shapes: Instead of rolling into balls, you can use small cookie cutters or larger chocolate molds to make different shaped Cake Pops. Just make sure they are thick enough to form a nice even border of cake around the stick.
- Red Velvet: Use Red Velvet Cake and Cream Cheese Frosting for a gorgeous, sophisticated cake pop. To make them even more fancy, reserve some crumbs to use instead of the sprinkles. After the coating sets, add a thin drizzle of melted chocolate in swirls or other patterns.
- Chocolate: Make these with Chocolate Cake and Chocolate Frosting. Use regular chocolate wafers for the coating, mini chocolate chips for the cake filling and chocolate sprinkles for the decoration.
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