Introduction

These homemade cake pops are a delightful treat that’s fun to make and perfect for any occasion. Soft cake crumbles mixed with creamy frosting get dipped in rich candy melts and decorated with sprinkles. They are both charming to look at and delicious to eat!

A white plate filled with round cake pops on white sticks, arranged in two groups: one group dipped in smooth pale pink coating topped with small white round sprinkles, and the other group dipped in creamy white coating decorated with colorful, elongated sprinkles on one side; one white-coated cake pop is bitten showing a dense, light golden cake inside. Two pale pink coated cake pops with white sprinkles rest on the white marbled surface near the plate, and a small white bowl filled with colorful sprinkles is partially visible at the bottom right corner with a pink cloth beneath it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) whole milk (or buttermilk)
7 Tablespoons (99g) unsalted butter, softened to room temperature
1 and 3/4 cups (210g) confectioners’ sugar
2–3 teaspoons heavy cream or whole milk
1 teaspoon pure vanilla extract
24 ounces (678g) candy melts (or white chocolate bars)*
Sprinkles

Instructions

Step 1: Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Using a mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together in a large bowl until creamy and light, about 3 minutes. Add the egg and vanilla extract and beat on high speed until well combined, scraping down the sides as needed.
Step 4: Add the dry ingredients and milk to the wet ingredients and mix on low speed until combined. Stir gently with a spatula to remove any large lumps. Pour the batter evenly into the prepared pan.
Step 5: Bake for 30–36 minutes or until a toothpick inserted in the center comes out clean. If the top browns too fast, tent loosely with aluminum foil. Let the cake cool completely in the pan on a wire rack.
Step 6: For the frosting, beat the 7 tablespoons of softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Mix on low to combine, then increase speed to high and beat for 3 minutes.
Step 7: Crumble the cooled cake into the bowl with the frosting. Mix on low speed until all cake crumbs are evenly combined with the frosting, making sure there are no large lumps.
Step 8: Scoop about 1 tablespoon (20g) of the cake-frosting mixture and roll into balls. Place on a lined baking sheet and chill in the refrigerator for 2 hours or freeze for 1 hour to set the shape. Re-roll chilled cake balls if needed for smoothness. Keep them refrigerated when not working with them.
Step 9: Melt the candy melts or white chocolate in a microwave-safe container in 20-second increments, stirring after each, until smooth. A double boiler can be used as an alternative.
Step 10: Dip the tip of a lollipop stick approx. 1/2 inch into the melted coating and insert halfway into a chilled cake ball. Dip the ball completely into the coating, ensuring the base covers the stick. Gently tap off excess coating.
Step 11: Decorate with sprinkles and place the cake pop upright in a foam block or box to set. Repeat with remaining cake balls, working with a few at a time.
Step 12: Let the coating set for about an hour before serving.

Tips & Variations

Use buttermilk instead of whole milk for a tangier flavor and moister cake.
Try different flavored candy melts or add food coloring to customize your cake pops.
For extra fun, mix in small candy pieces or chocolate chips into the cake batter.
Don’t skip chilling the cake balls before dipping—they hold their shape better and prevent cracking.

Storage

Store cake pops upright in an airtight container in the refrigerator for up to one week. Before serving, bring them to room temperature for best flavor. If needed, gently reheat slightly in a warm room to soften the coating, but avoid direct heat to prevent melting.

How to Serve

The image shows two rows of cake pops standing upright on white sticks. Each cake pop is coated with smooth frosting; the left row is covered with white frosting and topped with colorful sprinkles, while the right row has pink frosting with small white pearl-like sprinkles. The pops are evenly spaced and arranged on a flat surface with some sprinkles scattered around. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cake pops in advance?

Yes, cake pops can be made ahead of time and stored in the refrigerator for up to a week. Just be sure to keep them in an airtight container to maintain freshness.

What can I use if I don’t have candy melts?

You can substitute candy melts with white chocolate bars or colored melting chocolates. Just melt them carefully using a microwave or double boiler for smooth coating.