These delightful cake pops are the perfect bite-sized treat, combining moist cake, creamy frosting, and a smooth chocolate coating. With just two hours of total time, including prep and chilling, they’re surprisingly easy to make yet look impressively professional. Each pop offers a luscious blend of textures, from the soft crumb inside to the crisp outer shell, making them irresistible for any occasion.
Packed with rich, indulgent flavors, these cake pops are a crowd-pleaser, whether for parties, gifts, or a sweet snack. The balance of sweetness and richness is perfectly calibrated, ensuring every bite is a mini celebration. Plus, with 35 servings, they’re ideal for sharing—or keeping all to yourself!
Ingredients for Cake Pops
- Cake:
- ▢ 1 ½ cups (168 g) cake flour
- ▢ 1 cup (200 g) granulated sugar
- ▢ ¾ teaspoon baking powder
- ▢ ¼ teaspoon baking soda
- ▢ ¼ heaping teaspoon salt
- ▢ 6 Tablespoons (85g) unsalted butter, melted
- ▢ ¼ cup (60 ml) vegetable, canola, or olive oil
- ▢ ½ cup (113 g) sour cream
- ▢ 1 large egg + 1 large egg yolk (room temperature preferred)
- ▢ 1 teaspoon vanilla extract
- ▢ ¼ cup whole milk
- Frosting:
- ▢ ½ cup (113 g) unsalted butter, softened
- ▢ 2 cups (250 g) powdered sugar
- ▢ 1 teaspoon vanilla extract
- ▢ Pinch of salt
- ▢ 1-2 Tablespoons heavy cream
- Assembly:
- ▢ 15 oz chocolate or white chocolate melting wafers (or almond bark)
- ▢ Sprinkles for decorating (optional)
Step-by-Step Instructions for Cake Pops
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Lightly grease an 8” or 9” round cake pan with baking spray.
- In a large mixing bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
- Add melted butter and oil, stirring until combined.
- Mix in sour cream, egg, egg yolk, and vanilla extract until well-combined.
- Stir in milk until the batter is smooth and uniform.
- Pour batter into the prepared pan and bake for 32-35 minutes (check at 28 minutes for a 9” pan). The cake is done when the top springs back when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
- Make the Frosting:
- Beat softened butter in a mixing bowl until creamy.
- Gradually add powdered sugar on low speed until combined.
- Mix in vanilla, salt, and 1 tablespoon of cream. Add more cream if the frosting is too stiff.
- Assemble the Cake Pops:
- Crumble the cooled cake into a large bowl.
- Add frosting and mix on low speed until the mixture clings together when pinched.
- Scoop 1 ½ Tablespoon portions, roll into smooth balls, and place on a wax paper-lined baking sheet. Freeze for 30 minutes.
- Dip and Decorate:
- Melt chocolate according to package directions.
- Prepare an egg carton holder by poking holes in the center of each cup.
- Dip the end of a cake pop stick in chocolate, then insert it halfway into a cake ball.
- Dip the cake pop in chocolate until fully coated, gently shake off excess, and place it in the holder.
- Immediately add sprinkles before the chocolate hardens. Repeat for all cake pops.
- Allow the chocolate to harden before serving or storing.
Creative Topping and Decorating Ideas
Take your cake pops to the next level with fun and colorful toppings! Besides sprinkles, try crushed nuts, shredded coconut, or mini chocolate chips for texture. For a drizzle effect, melt contrasting chocolate (like white chocolate on dark) and use a piping bag to create elegant designs. Edible glitter or gold dust can add a touch of glam for special occasions.
Storage Tips for Freshness
Store your cake pops in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If you need to store them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge before serving to maintain their texture.
Time-Saving Hacks for Busy Bakers
Short on time? Use a boxed cake mix and store-bought frosting to simplify the process. For quicker chilling, place the cake balls in the freezer for 15 minutes instead of 30. If you’re making a large batch, enlist a helper to dip and decorate while you roll the balls—teamwork makes the dream work!
Equipment Essentials for Perfect Cake Pops
Having the right tools can make all the difference. Use a small cookie scoop for evenly sized cake balls and a styrofoam block or upside-down egg carton to hold the pops while the chocolate sets. A microwave-safe bowl for melting chocolate and a silicone spatula for stirring will also streamline the process.
Common Questions Answered
Why are my cake pops falling off the stick?
Make sure to dip the stick in melted chocolate before inserting it into the cake ball—this acts as glue. Also, avoid over-mixing the cake and frosting, as it can make the mixture too soft. If the pops still fall, chill them longer before dipping.
Cake Pops
Ingredients
Cake
- 1 ½ cups cake flour 168 g
- 1 cup granulated sugar 200 g
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ heaping teaspoon salt
- 6 Tablespoons unsalted butter 85g melted
- ¼ cup vegetable, canola, or olive oil 60 ml
- ½ cup sour cream 113 g
- 1 teaspoon vanilla extract
- ¼ cup whole milk
Frosting
- ½ cup unsalted butter 113 g softened
- 2 cups powdered sugar 250 g
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 Tablespoon heavy cream
Assembly
- 15 oz chocolate or white chocolate melting wafers or almond bark or temper 15 oz of chocolate
- Sprinkles for decorating optional
Instructions
- Preheat oven to 350F (175C) and lightly grease an 8” or 9” (20 or 23cm) round cake pan with baking spray. Set aside.
- In a large mixing bowl whisk together cake flour, sugar, baking powder, baking soda, and salt until well-combined.
- Add melted butter and oil and use a spoon or spatula to stir until completely combined.
- Add sour cream, egg, egg yolk, and vanilla extract and stir until well-combined.
- Add milk and stir until batter is smooth and uniform.
- Pour batter into prepared pan and bake on 350F for 32-35 minutes (begin checking at 28 minutes if using 9” pan) or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cake to cool in pan for 10 minutes before inverting onto a cooling rack to cool completely. Prepare frosting while cake cools.
- Place butter in a mixing bowl and use an electric mixer to beat until creamy.
- With mixer on low-speed, gradually stir in powdered sugar until combined.
- Add vanilla, salt, and 1 tablespoon of cream and stir until well-incorporated and frosting is smooth. If frosting seems stiff and too thick, stir in remaining tablespoon of cream.
- Use your hands to crumble cooled cake into a large bowl. Don’t mash it, just break it into small pieces.
- Add frosting to the bowl and, using your electric mixer, stir on low-speed until mixture is piecey and mostly combined and will cling together if you pinch it between your fingers. Mixture will not be smooth and it’s better to not overdo this step (see video or photos in blog post if a visual is helpful).
- Scoop dough by level 1 ½ Tablespoon and roll between your palms to make a smooth ball. Place on a wax paper lined baking sheet (don’t let the cake balls touch) and repeat until you have rolled all cake balls. Transfer to freezer and freeze for 30 minutes.
- When cake pops are nearly finished chilling, prepare your chocolate by melting according to package directions.
- You’ll need a place for the chocolate on the cake pops to harden: flip two cardboard egg cartons upside down and use a skewer to pierce a hole in the center of each protruding cup. Check that your cake pop stick will fit snugly in the hole.
- Remove cake pops from freezer. Take a cake pop stick and dip the very end in chocolate, then insert this halfway into the cake pop.
- Turn the cake pop upside down and dip in chocolate until entire cake pop is covered. Lift from the cake pop and turn gently to allow the excess chocolate to drip back into the cup, then insert the stick into your egg carton holder. Space the cake pops far enough that they won’t touch and make sure to balance the egg carton (don’t place all on the same side or it will flip!).
- Immediately add sprinkles after dipping each one (the chocolate hardens quickly). Repeat until all cake pops have been dipped. Allow chocolate to harden before removing and enjoying or storing.