These easy homemade cake pops are the perfect bite-sized treat for birthdays, baby showers, or dessert tables. Made with crumbled cake, creamy frosting, and a smooth chocolate candy coating, these cake balls on a stick are fun to decorate and even easier to eat. Whether you’re a beginner or a cake pop pro, this foolproof recipe will help you avoid cracking and falling-off-the-stick disasters.
Perfect for kids’ baking projects or festive occasions, these homemade dessert pops come together with minimal effort and lots of flavor. Whether you’re using leftover cake or starting fresh, get ready for the easiest cake ball treats you’ll ever whip up.
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🧁 How “Cake and Pops” Became a Family Favorite
A few summers ago in Santa Rosa, I hosted a backyard birthday for my niece. She tugged my apron and asked, “Can we make cake on sticks like the ones at Starbucks?” I’d never made them, but we went all in. My kitchen was dusted in flour, my fingers stained with sprinkles and yet we laughed through every moment. The result? Our first batch of cake and pops, slightly lopsided but filled with joy. Since then, they’ve become a staple in my family’s celebrations. Now I’m thrilled to share that same recipe with you, made with love, no shortcuts, and plenty of sprinkles.
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Cake and Pops: A Homemade Vanilla Cake Pop Recipe Worth Celebrating
- Total Time: 7 hours
- Yield: 40 pops 1x
Description
Make delicious vanilla cake pops completely from scratch, no shortcuts, no boxed mix, just pure homemade goodness! With smooth vanilla buttercream and a step-by-step guide, including expert tips and a video tutorial, you’ll get perfect cake pops every time.
Ingredients
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 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
Frosting :
- 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)
Coating :
- 24 ounces (678g) candy melts (or white chocolate bars)
- sprinkles
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan.
Make the Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
- In a large bowl, using a hand or stand mixer, beat the butter and sugar together for about 2 minutes until creamy. Add the egg and vanilla, then mix on high until fully combined. Don’t forget to scrape down the sides of the bowl.
- Add the dry ingredients and milk to the wet mixture. Mix on low speed until just combined. Use a spatula to stir once more and make sure there are no flour pockets hiding at the bottom. The batter will be thick. Spread it evenly in the prepared pan.
- Bake for 30–36 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too fast, loosely cover it with foil.
- Let the cake cool completely in the pan on a wire rack.
Make the Frosting:
- In a clean bowl, beat the butter on medium speed until smooth and creamy (about 2 minutes). Add powdered sugar, heavy cream, and vanilla. Start mixing on low, then increase to high and beat for 3 minutes until fluffy.
- Assemble the Cake Pops:
- Crumble the cooled cake directly into the frosting bowl. Break up any big lumps. Mix on low speed until it forms a dough-like consistency.
- Scoop out about 1 tablespoon (20g) of the mixture and roll into balls. Place them on a lined baking sheet.
- Chill in the fridge for 2 hours, or freeze for 1 hour until firm. Once chilled, re-roll them for a smoother finish if needed. Keep them in the fridge while working in batches.
Coat the Cake Pops:
- Melt your candy melts or chocolate in a microwave-safe cup (like a 2-cup measuring cup) in 20-second bursts, stirring each time until smooth. Or melt over a double boiler if you prefer.
- Take 2–3 cake balls out of the fridge. Dip the tip of a lollipop stick about ½ inch into the melted coating, then push it into the center of a cake ball—just halfway through. Dip the ball into the coating and gently tap off any excess. Decorate with sprinkles and stand them upright in a styrofoam block or box.
- Repeat with the rest, keeping most in the fridge until you’re ready to dip.
- The coating will harden in about an hour. Store cake pops in the fridge for up to 1 week.
Notes
- Make Ahead Instructions: I always make the cake 1 day ahead of time. Cover and keep at room temperature. You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator, then continue with step 9. You can also freeze the finished cake pops for up to 6 weeks once the coating has fully set. Thaw overnight in the refrigerator.
- Coating: You can use candy coating/candy melts, or chopped white chocolate. I typically use Ghirardelli brand white chocolate melting wafers. Semi-sweet, bittersweet, or milk chocolate baking bars work, too. Coarsely chop the chocolate and place it in a microwave-safe bowl or glass liquid measuring cup, along with 1/2 teaspoon vegetable oil to help thin it out. Microwave in 20-second increments, stirring after each 20 seconds, until melted and smooth. Keep warm over a double boiler.
- Prep Time: 2 hours
- Cook Time: 36 minutes
🥄 The Perfect Vanilla Cake – Your Base for Cake and Pops
When it comes to cake and pops, it all starts with the cake. But this isn’t just any cake, it’s a moist, vanilla-rich single layer that holds together beautifully when crumbled. Skip the mix. You want flavor you can pronounce and ingredients you already trust.
What You Need to Make Cake Pops (Ingredients)
Start by whisking together:
- 1 and 2/3 cups of all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Separately, cream 1/2 cup of unsalted butter and 1 cup of granulated sugar until fluffy. Beat in one egg and 2 teaspoons of pure vanilla extract. Slowly incorporate the dry mix while alternating with 1 cup of whole milk.
Pour into a 9-inch springform pan and bake at 350°F for 30–36 minutes. Insert a toothpick to check doneness, it should come out clean when they’re ready. If the top darkens too quickly, lightly tent it with foil.
Let it cool completely in the pan on a wire rack. A fully cooled cake is essential, warm cake crumbles too moist and won’t mix evenly.
Cake Pops Tips & Tricks for Perfect Results
💬 Pro Tip: Want to add a twist to Cake and pops? Sub buttermilk for whole milk for a tangier flavor that pairs beautifully with white chocolate coating.
By starting with this sturdy, flavorful cake and pops, you’re setting yourself up for cake pop success. Remember: good cake equals great cake and pops.
🌀 Step Two: The Creamy Center – Frosting, Rolling & Chilling
Now comes the creamy core of our cake and pops: real buttercream. This isn’t your average canned frosting. It’s light, smooth, and just sweet enough to enhance the cake without overpowering it.
Make your frosting with:
- 7 Tbsp unsalted butter (softened)
- 1 3/4 cups confectioners’ sugar
- 2–3 tsp heavy cream or whole milk
- 1 tsp pure vanilla extract
Beat the butter until creamy (2 minutes), then mix in sugar, cream, and vanilla on low. Once combined, whip on high for 3 full minutes. The result should be fluffy, soft, and spreadable.
Next, crumble your cooled cake into a large bowl. Aim for fine crumbs, no large chunks. Add the frosting and mix with a spatula or electric mixer until everything sticks together but isn’t greasy.
Scoop out about a tablespoon of the mixture and gently roll it into smooth, even balls. You’ll get about 40 cake pops from this batch. Place them on a parchment-lined tray and refrigerate for 2 hours or freeze for 1 hour to firm up.
🔗 Want flaky layers in a rush? Check out our quick and easy desserts!
Wondering if you need to freeze cake and pops before dipping? Let’s break it down. You don’t have to, but it’s the best way to get clean, crack-free coatings. Cold cake balls hold their shape and help the chocolate set fast.
After chilling, re-roll them gently to smooth any flattened sides. Your goal is uniform, truffle-like rounds that stand up to dipping.
This stage of cake pop simple recipe is where cake and pops begin to take form literally. You’ll be amazed how professional they look even before coating.
💡 Bethany’s Tip: Try using food-safe gloves for a smoother finish and less stickiness when rolling the mixture.
🍭 Step Three: Time to Dip, Decorate, and Show Off Your Cake and Pops!
Once your cake and pops balls are chilled and ready, it’s dipping time and this is where the magic happens. You’ll need 24 oz of white chocolate or candy melts and some lollipop sticks. Use a 2-cup glass measuring cup for easy dunking.
Melt your coating in 20-second microwave bursts, stirring until smooth. Let it sit for 5 minutes before dipping the coating should be warm, not hot.
Take out just 2–3 cake balls at a time to prevent softening. Dip each stick ½ inch into the melted coating, then insert into a ball halfway through. This anchors the ball to the stick.
Fully submerge each cake pop into the coating. Gently tap off excess by lightly rotating the stick. While still wet, add sprinkles or drizzle with tinted chocolate.
What is the secret to dipping cake and pops? Use cold cake balls, let your chocolate cool slightly, and tap gently for a smooth, even shell.
Place your finished cake and pops upright in a styrofoam block or a cardboard box poked with holes. Let them set for 1 hour at room temp or in the fridge.
🌈 Decorating Ideas:
- Use rainbow sprinkles for parties
- Add edible glitter for weddings
- Tint the coating pink or blue for baby showers
- Crushed cookies or freeze-dried fruit add texture and flair
What makes cake and pops special? It’s the detail. Each pop is handcrafted, dipped with care, and decorated with love. Display them in mason jars or cupcake stands for that wow-factor presentation.
🎉 Bethany’s Bonus: Finished pops freeze beautifully! Store in an airtight container up to 6 weeks. Thaw in the fridge overnight for best texture.
For more recipes like Cake and Pops make sure to follow me on Pinterest
❓ FAQ: Everything You Need to Know
What is the trick to making cake pops?
Use cold, smooth cake balls and slightly cooled chocolate for a mess-free dip. Don’t rush chilling or rolling.
How do I keep cake pops from falling off the stick?
Dip the stick in a little melted chocolate before inserting it into the cake ball. Freeze briefly to set it firmly.
What ingredients do I need for cake pops?
Flour, sugar, butter, egg, vanilla, milk (for cake); butter, sugar, cream (for frosting); chocolate or candy melts, sprinkles, and lollipop sticks.
Do you have to freeze cake pops before dipping?
No, but it’s highly recommended. Cold cake balls hold better on sticks and create smooth coatings.
What is the secret to dipping cake pops?
Keep cake balls cold and your chocolate at the right temperature. A deep cup helps ensure clean dips.
Can I color the coating for cake and pops?
Yes! Use gel-based coloring or candy melts in various colors for fun seasonal designs.
How do I prevent the coating from cracking?
Avoid dipping cold pops in very hot chocolate. Let the coating sit for 5 minutes after melting.
Can I make cake and pops in advance?
Absolutely. Bake the cake and roll the pops 1–2 days ahead. Dip and decorate the day you serve.
Why do cake pops crack after dipping?
This usually happens when cold cake balls meet hot coating. Let them rest at room temperature for 5–10 minutes before dipping.
