Description
This master cake pop recipe shows the classic no-fail method for perfectly round, smooth cake pops every time. Crumbled cake is mixed with frosting, rolled into balls, chilled, and dipped in candy coating for a bakery-style dessert that’s perfect for parties, gifts, and celebrations.
Ingredients
Scale
- 1 baked cake, completely cooled
- ¾ cup frosting (start with less and add as needed)
- 24 oz candy melts or melting chocolate
- Sprinkles, cake crumbs, or chocolate drizzle for decorating
- Cake pop sticks
Instructions
- Crumble the cooled cake into a large bowl until the texture is very fine.
- Add frosting a little at a time, mixing until the cake mixture holds together when pressed.
- Scoop about 1 tablespoon of mixture and roll into smooth balls.
- Place the cake balls on a lined tray and chill for 30–60 minutes.
- Melt candy melts according to package directions.
- Dip the tip of each cake pop stick into the melted coating and insert it halfway into each cake ball.
- Chill again for 15–20 minutes to help secure the sticks.
- Dip each cake pop fully into the melted coating.
- Gently tap off excess coating and decorate with sprinkles or drizzle.
- Place cake pops upright in a stand or foam block and allow coating to set.
Notes
If the coating is too thick for dipping, stir in a small amount of vegetable oil or coconut oil to thin it slightly. Store finished cake pops at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Chill and Dip
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 140
- Sugar: 14g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg