Cake pops are the most delightful little treats, and are so so delicious! They’re basically cake mixed with frosting, which is then rolled into little balls and coated with chocolate – YUM!
Cake pops can seem intimidating at first, but I promise you they are one of the easiest things to make once you get a hang of it! In this recipe I’ll be sharing all my tips and tricks to get perfect cake pops.
My top tips for making cake pops
When it comes to making cake pops, there are a few important things to keep in mind to make the process much easier and ensure your cake pops taste delicious (which is the main thing of course!).
Cake recipe: For simple vanilla cake pops you want to use your favourite vanilla or white cake recipe. To make the process even simpler, you can even use a boxed cake mix (which is what I did for this recipe). Because cake pops are essentially cake mixed with frosting, I feel the homemade frosting I use in this recipe dampens the artificial flavour of boxed cake mixes so you can totally get away with it!
Frosting: If you’re using a boxed cake mix, then I would recommend NOT using the frosting that comes with it. It just doesn’t taste as good as homemade frosting, which is important for this recipe.
Don’t add too much frosting to the cake: I always recommend starting off by placing 3/4s of the frosting into your cake crumbs first and then mixing to see what the consistency is like. If you feel the cake is moist enough to roll into balls then don’t add anymore frosting in. Otherwise, add in the remaining frosting and mix. I usually add all of my frosting in but each cake recipe/box cake mix is slightly different. You don’t want to add too much frosting in if you don’t need too as you don’t want the cake pops to be mushy.
Cake Balls: To make your cake balls super round, I would recommend rolling them once, placing them onto a lined tray and then popping them into the freezer for 10 minutes (or fridge for 30 minutes), before rolling a second time. This helps to make the cake balls really round. Once done pop the cake balls back into the freezer for another 30 minutes (or the fridge for 1.5 hours) as they need to be very cold so that they hold their shape when we come to attaching the cake pop sticks, as well as help the chocolate set quicker once we coat the cake balls.
Chocolate: The type of chocolate you use to coat the cake balls is very important. I would highly recommend using chocolate or candy melts. When chocolate melts are melted, they’re much thinner in consistency compared to regular eating chocolate, which is going to help when we dip the cake balls in. Chocolate melts also set much quicker so you won’t have excess chocolate dripping down your cake pop stick. Lastly, chocolate melts also set nice and firmly so you’re going to have a nice crack when you bite through your cake pops. If you do want to use regular eating chocolate, then I would recommend thinning it out with vegetable oil, and also tempering it so you get that nice crack when biting the cake pop!
Keep an eye on the chocolate and cake balls: While assembling the cake pops, keep an eye on the chocolate (it should still be thin). If you feel it’s thickening up, simply reheat it. Also keep an eye on the temperature of the cake balls. If they’re getting too soft, pop them back into the freezer for an additional 10 minutes or so (or into the fridge for another 30 minutes). If the cake balls are too soft they’ll fall off the cake pop sticks when dipping them into the chocolate.
Keep the cake pops upright while setting: To get that nice round shape on your cake pops, let them sit upright while setting. This can be a little challenging it you don’t have a cake pop stand, but there’s definitely a few ways to do this without it! My best tip is to fill a glass or jug with rice (or anything grainy) and then poke the cake pops into the rice and they should stay upright. You can also use some styrofoam, or poke little holes into a sturdy box and place the cake pops into the holes.
How to make cake pops
Begin by either baking your cake based on your favourite vanilla or white cake recipe (it needs to make one 8 inch/20cm cake) OR make the boxed cake mix as directed on the back of the packet. Before mixing all the ingredients together for the box cake mix, also add in additional vegetable oil.
Once baked, allow the cake to cool for 15 minutes before running a thin knife around the edge of your tin to release the cake from the cake tin, and turn it out into a big bowl.
Once it’s cooled enough to be able to touch it, break the cake apart with your hands and crumble it up until is resembles fine crumbs. Allow to cool completely.
In the meantime make the frosting. In a medium sized bowl add in butter, icing sugar (also known as confectioners/powdered sugar), vanilla and milk. Using a hand or stand mixer, mix on a medium speed for 4 minutes until it’s light and fluffy. If using a stand mixer then do this with the paddle attachment.
Once the cake is cooled, add 3/4s of the frosting into the crumbled cake, and using a hand or stand mixer, mix until just combined.
At this stage, if you feel the cake is moist enough to roll into balls then don’t add anymore frosting in. Otherwise, add in the remaining frosting and mix. I usually add all of my frosting in but each cake recipe/box cake mix is slightly different. You don’t want to add too much frosting in if you don’t need too as you don’t want the cake pops to be mushy.
Roll tablespoons full of the cake mixture into round balls and place on a lined tray. Place the tray into the freezer for 10 minutes, or fridge for 30 minutes, and then do a second roll. This will help the cake balls become really nice and smooth/round.
Once rolled for the second time, place the cake balls back into the freezer for a further 30 minutes, or into the fridge for 1 hour and 30 minutes.
When your cake balls are almost ready, melt your chocolate. Place 1/2 of the chocolate into a microwave safe mug and melt in the microwave for 20 second bursts at a time, mixing in between each burst until fully melted. You can also do this over a double boiler if you prefer, and then pour the melted chocolate into a cup.
Dip the tip of a cake pop stick into the melted chocolate and then poke into a cake ball about half way through the cake ball. Repeat with the remaining cake pop sticks.
Next grab a cake ball (by the stick), and place it into the melted chocolate. Swirl it around so it’s completely covered, and then tap it on the edge of the cup to remove excess chocolate. Once done, twirl the cake pop to wrap the remaining dripping chocolate around the cake ball and then quickly decorate with sprinkles before the chocolate sets.
Place the cake pop upright to allow it to completely set, either into a cup with some rice in it, or a cardboard box with little holes poked into it. Styrofoam works great too!
Simply repeat the same steps with the remaining cake pops. While making them, keep an eye on the chocolate (it should still be thin). If you feel it’s thickening up, simply reheat it. Also keep an eye on the temperature of the cake balls. If they’re getting too soft, pop them back into the freezer for an additional 10 minutes or so (or into the fridge for another 30 minutes).
Allow cake pops to completely set before serving.
Perfect Cake Pops
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cake
- 1 box vanilla or white cake mix that makes one 8 inch/20cm cake OR your favourite vanilla/white cake recipe. - + ingredients required to make the boxed cake (usually butter or oil, eggs and milk)
- ¼ cup (52g) unflavoured vegetable oil - I use canola. Do not use if not using a boxed cake mix.
Frosting (see note 1)
- ½ cup (113 g) unsalted butter - room temperature
- 1 cup (120 g) icing sugar - also known as confectioners/powdered sugar
- 1 tsp vanilla essence/extract
- 1 tsp milk
Additional Ingredients/Supplies
- 3½ cups chocolate/candy melts - either dark, milk or white chocolate, or a combination (I like to use half dark and half white) - see note 2
- 40 cake pop sticks
- 1 pack sprinkles - or any other decoration of your choice
Instructions
Cake
- Make the boxed cake mix as directed on the back of the packet. Before mixing all the ingredients together, also add in the additional vegetable oil.
- Once baked, allow the cake to cool for 15 minutes before running a thin knife around the edge of your tin to release the cake from the cake tin, and turn it out into a big bowl.
- Once it's cooled enough to be able to touch it, break the cake apart with your hands and crumble it up until is resembles fine crumbs. Allow to cool completely.
Frosting
- In a medium sized bowl add in the butter, icing sugar, vanilla and milk.
- Using a hand or stand mixer, mix on a medium speed for 4 minutes until it's light and fluffy. If using a stand mixer then do this with the paddle attachment.
Assembly
- Once the cake is cooled, add 3/4s of the frosting into the crumbled cake, and using a hand or stand mixer, mix until just combined.
- At this stage, if you feel the cake is moist enough to roll into balls then don't add anymore frosting in. Otherwise, add in the remaining frosting and mix. I usually add all of my frosting in but each cake recipe/box cake mix is slightly different. You don't want to add too much frosting in if you don't need too as you don't want the cake pops to be mushy.
- Roll tablespoons full of the cake mixture into round balls and place on a lined tray. Place the tray into the freezer for 10 minutes, or fridge for 30 minutes, and then do a second roll. This will help the cake balls become really nice and smooth/round.
- Once rolled for the second time, place the cake balls back into the freezer for a further 30 minutes, or into the fridge for 1 hour and 30 minutes.
- When your cake balls are almost ready, melt your chocolate. Place 1/2 of the chocolate into a microwave safe mug and melt in the microwave for 20 second bursts at a time, mixing in between each burst until fully melted. You can also do this over a double boiler if you prefer, and then pour the melted chocolate into a cup. Only melt more of the chocolate as you need it.
- Dip the tip of a cake pop stick into the melted chocolate and then poke into a cake ball about half way through the cake ball. Repeat with the remaining cake pop sticks.
- Next grab a cake ball (by the stick), and place it into the melted chocolate. Swirl it around so it's completely covered, and then tap it on the edge of the cup to remove excess chocolate. Once done, twirl the cake pop to wrap the remaining dripping chocolate around the cake ball and then quickly decorate with sprinkles before the chocolate sets 🙂
- Place the cake pop upright to allow it to completely set, either into a cup with some rice in it, or a cardboard box with little holes poked into it. Styrofoam works great too!
- Simply repeat the same steps with the remaining cake pops. While making them, keep an eye on the chocolate (it should still be thin). If you feel it's thickening up, simply reheat it. Also keep an eye on the temperature of the cake balls. If they're getting too soft, pop them back into the freezer for an additional 10 minutes or so (or into the fridge for another 30 minutes).
- Allow cake pops to completely set before serving.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
106 Comments
When I’ve made cake pops in the past, the temperature difference causes the chocolate to Crack. But you suggest the chocolate being quite warm….is that correct?
Hi Amanda! 🙂 When it comes to the temperature of the chocolate, although there’s no need to wait for the chocolate to cool, you don’t want the chocolate to be hot (this can happen if the chocolate is heated more than it needs to be when melting it). So warm is okay, very warm/hot is not ideal :). I prefer warm over room temp because the chocolate is thinner when warm, so you don’t end up with a very thick layer of chocolate on your cake pops. If you’re worried about the cake pops cracking (or feel your chocolate is a bit too warm), then you can wait for the chocolate to cool a bit before coating the cake balls 🙂
Hope that helps!
Can I use Milky bar white chocolate if I can’t get candy melts? Thank you
Hi Angie! This may work okay, but it’s likely that the chocolate will not stay firm when touched (or if the weather is warm) unless the chocolate is tempered 🙂
Hello there, should I wait till the chocolate has cooled some, like room temperature or is it ok to dip the cake pops while the chocolate is still quite warm?
Hi Jolene! 🙂 Because the cake pops are placed in the fridge to cool before being coated in chocolate, there’s no need to wait for the chocolate to cool. Just make sure that the cake pops are nice and cold when dipping them into the warm chocolate :). Enjoy!
I just made these with leftover vanilla cake I made with your delicious vanilla cake recipe and they are delish! Made them for my daughters little daycare graduation and poked holes in an egg carton to stand them all up and they look so good! Almost like a bunch of little balloons. I love your recipes MK
Oooohh yumm!! So happy to hear they turned out great Siobhan 🙂 hope your daughter had a wonderful daycare graduation and so glad you’re loving the recipes 😀
Hello can’t wait to try just was wondering how to store in fridge or room temp
Hi Joanne! 🙂 Once the cake pops are coated and the chocolate is set, both room temp and fridge will be fine 🙂 enjoy!
Can you tell me what 3/4s is?
Hi Jenn! 🙂 Three quarters means 3 parts of a whole. In this case, imagine the frosting is split into 4 parts, and so you would only want to initially add 3 parts and set 1 aside. If you feel it’s enough frosting, then don’t add more in 🙂 hope that makes sense!
Hi Mk,I already tried to make cakes from your website and videos and it was perfect the recipe that you give.I want to know if I want to make cake pops from scratch can I use your vanilla cake instead or you can recommend something?Sorry just want to use whatever ingredients we have in the house and not spend money to buy cake box…
Thank you and really appreciate your help.
I will be making cake pops for the kids activity this February.
Hi Carms! So happy you’ve been loving the recipes 😀 yes you can totally use the vanilla cake recipe for these cake pops 🙂
there, would you recommend making the cake pops on the day of serving or is it okay to make them the day or couple before? And how to travel with it?
Heya! 🙂 You can totally make them a day or two beforehand as the chocolate coating on the outside helps keep the inside of the cake pops nice and moist 🙂 for transporting simply place them flat in a container (if using the right chocolate the outer layer should stay firm and not melt). Hope that helps!
Hey, my frosting is not as thick as the picture and it is fairly runny. will it still work? what have i done wrong ? how can i improve the thickness? thank you
Hi Martika! 🙂 This may be due to the butter being too soft. Simply place the frosting into the fridge for half an hour and this should do the trick 🙂 enjoy!
Hi
In your ingredients you list 1/4 canola oil and it says don’t use if using a box mix
But in your directions you say to add the additional oil to your cake box mix ?
Which one is correct for cake pops receipe?
Thanks
Kathy
Hi Kathy! 🙂 In the ingredients list I state to not use it if you do not use a cake box mix – sorry I know this can be a little confusing! Hope that clears things up 🙂
You are incredibly awesome. I have been watching you from the start and love your ways. I hope that Allah Swt gives you a happy and long life!!!!!!
Aww thank you so much for your love and duas Hira! 🙂
Hi there, would you recommend making the cake pops on the day of serving or is it okay to make them the day before?
Hi Emily! The day before will be totally fine 🙂 because the cake is covered with chocolate it will stay nice and moist 🙂