Cake Pops are fun, bite-sized treats made from crumbled cake mixed with frosting, rolled into balls, and coated in a smooth layer of chocolate or candy melts. They’re perfect for parties, holidays, or any celebration. These little sweets are soft and moist on the inside, with a deliciously crisp coating on the outside — and you can decorate them in endless ways.
Cooking Time: 1 hour (includes chilling time)
Servings: 24 cake pops
Ingredients:
1 baked 9-inch cake (any flavor – vanilla, chocolate, or red velvet work great)
½ cup frosting (store-bought or homemade)
2 cups candy melts or white chocolate chips
2 teaspoons coconut oil or shortening (to help melt the coating)
Sprinkles or decorations (optional)
24 lollipop sticks
Instructions:
-
Crumble the Cake
Once the cake is fully cooled, crumble it into fine crumbs using your hands or a food processor. Transfer the crumbs to a large mixing bowl. -
Add Frosting
Add the frosting to the cake crumbs, a spoonful at a time. Mix until the texture is soft and dough-like — it should hold its shape when rolled into a ball but not feel sticky. You may not need all the frosting. -
Form Cake Balls
Scoop small portions of the mixture (about 1 tablespoon each) and roll them into smooth balls. Place them on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes or freeze for 10 minutes to firm them up. -
Insert Sticks
Melt a small amount of candy melts. Dip the tip of each stick about ½ inch into the melted candy, then insert it halfway into each cake ball. This helps the stick stay secure once the candy coating sets. -
Coat the Cake Pops
Melt the remaining candy melts or chocolate with the coconut oil in a microwave-safe bowl, heating in 20-second intervals until smooth. Dip each cake pop into the coating, gently swirling to cover completely. Let any excess drip off. -
Decorate and Set
Add sprinkles or decorations before the coating hardens. Stick the cake pops upright into a styrofoam block or an upside-down egg carton to set. Allow them to dry completely at room temperature.
Nutrition (per cake pop):
Calories: 160
Protein: 2g
Carbohydrates: 19g
Fat: 9g
Sugar: 13g
Sodium: 95mg
Tips:
If your cake pops crack after dipping, the coating might be too hot — let it cool slightly before dipping again.
For an extra-smooth finish, stir a few drops of vegetable oil into the melted candy coating.
You can use colored candy melts or drizzle contrasting colors for a festive look.
Store cake pops in an airtight container in the fridge for up to 5 days or freeze them for up to 1 month.
For variety, try different cake-frosting combos like chocolate cake with peanut butter frosting or lemon cake with cream cheese frosting.
