Have your cake and frosting in one sweet bite-sized treat. A popular addition to your favorite coffee shop menus, cake pops are balls of cake and frosting dipped in creamy melted chocolate or candy melt. Here we'll show you exactly how to make cake pops so you can enjoy this irresistible treat right at home. From there, you'll be able to use your new DIY cake pop skills to create delicious and vibrant cake pop variations for any holiday.
Don't feel like cake pops? Omit the stick and make cake truffles (aka cake balls) instead. Using a fork, simply dip the cake balls into the coating, allowing the excess to drip off. Freeze for 30 to 60 minutes more or until the truffles are firm.
- Prepare your favorite cake mix according to package directions. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking sheets with waxed paper; set aside.
Prepare your favorite cake mix according to package directions. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking sheets with waxed paper; set aside.
- BETTER HOMES and GARDENS / BLAINE MOATSRemove cooled cake from pan and crumble into a large mixing bowl.
BETTER HOMES and GARDENS / BLAINE MOATS
Remove cooled cake from pan and crumble into a large mixing bowl.
- BETTER HOMES and GARDENS / BLAINE MOATSAdd 1 cup of your favorite frosting. Beat with an electric mixer on low speed until combined.
BETTER HOMES and GARDENS / BLAINE MOATS
Add 1 cup of your favorite frosting. Beat with an electric mixer on low speed until combined.
- BETTER HOMES and GARDENS / BLAINE MOATSUsing a small scoop, drop mixture into 1-1/2-inch mounds onto prepared trays; roll mounds into balls and freeze for 30 minutes.
BETTER HOMES and GARDENS / BLAINE MOATS
Using a small scoop, drop mixture into 1-1/2-inch mounds onto prepared trays; roll mounds into balls and freeze for 30 minutes.
- In a small microwave-safe dish heat 1 ounce of the candy coating (about 1/4 cup) on 50 percent power (medium) for 60 seconds until melted and smooth, stirring once. Dip one end of each lollipop stick into melted candy coating and poke sticks into balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes more or until balls are firm.
In a small microwave-safe dish heat 1 ounce of the candy coating (about 1/4 cup) on 50 percent power (medium) for 60 seconds until melted and smooth, stirring once. Dip one end of each lollipop stick into melted candy coating and poke sticks into balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes more or until balls are firm.
- BETTER HOMES and GARDENS / KARLA CONRADPlace remaining candy coating and chopped chocolate in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Working in batches, dip balls into melted chocolate mixture. Allow excess to drip off; place balls on clean waxed paper-lined trays or baking sheets.*
BETTER HOMES and GARDENS / KARLA CONRAD
Place remaining candy coating and chopped chocolate in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Working in batches, dip balls into melted chocolate mixture. Allow excess to drip off; place balls on clean waxed paper-lined trays or baking sheets.*
- After coating is set, transfer to storage containers and store, covered, in refrigerator. Let stand at room temperature at least 30 minutes before serving.
After coating is set, transfer to storage containers and store, covered, in refrigerator. Let stand at room temperature at least 30 minutes before serving.
Basic Butter Frosting
- In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2/3 cup of the powdered sugar, beating well.
In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2/3 cup of the powdered sugar, beating well.
- Gradually beat in 2 tablespoons of the milk and the vanilla.
Gradually beat in 2 tablespoons of the milk and the vanilla.
- Gradually beat in the remaining 2 cups powdered sugar until smooth. If necessary, beat in enough of the remaining milk, 1 teaspoon at a time, to reach spreading consistency.
Gradually beat in the remaining 2 cups powdered sugar until smooth. If necessary, beat in enough of the remaining milk, 1 teaspoon at a time, to reach spreading consistency.
How to Store Cake Pops for a Make-Ahead Party Treat
Layer cake pops between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 1 month.
If you don't want pops to have a flat side, poke the ends of the lollipop sticks into Styrofoam or florist's foam to suspend the pops until chocolate is set.
Cake Pop Recipe Variations
Now that you've got our cake pop tips, you can skip that slice of cake and serve up a tray of cake pops at your next gathering. They're bite-size and party-ready. Plus, when you make your own DIY cake pops, there are so many ways to spice them up. Check out our roundup of favorite cake pop recipes including berry cheesecake cake pops, holiday cake pops, and more.
Red Velvet Cake Pops
Use red velvet cake mix, Basic Butter Frosting, vanilla-flavor candy coating, and white baking chocolate for dipping. Reserve 1/2 cup crumbled cake. After dipping pops in white chocolate, sprinkle with reserved crumbled cake.
Tiramisu Cake Pops
Use yellow cake mix, Coffee Frosting, vanilla-flavor candy coating, and white baking chocolate for dipping. After dipping pops in white chocolate, sprinkle with 1/4 cup crushed chocolate-covered espresso beans while chocolate is still wet.
Chocolate-Covered Cherry Cake Pops
Use chocolate cake mix, Almond Frosting, chocolate-flavor candy coating, and semisweet or dark chocolate for dipping. Before freezing the mounds of dough in Step 2, form each mound around a well-drained maraschino cherry.