Cake Pops

Cake Pops are fun, festive treats made by combining crumbled cake with frosting, shaping into balls, and coating in chocolate or candy melts. I love how they turn leftover cake into something new and exciting—perfect for parties, gifting, or just a sweet bite-sized indulgence.

Why You’ll Love This Recipe

I love cake pops because they’re incredibly versatile and customizable. I can use any flavor of cake, mix in my favorite frosting, and decorate them however I like. They’re portable, mess-free, and always a hit with both kids and adults. Plus, they’re a great way to repurpose leftover cake or cupcakes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baked cake (any flavor), cooled

• Frosting (homemade or store-bought)

• Candy melts or chocolate chips

• Lollipop sticks

• Optional: sprinkles, crushed nuts, or cookie crumbs for decorating

Directions

1. I start by crumbling the cake into fine crumbs in a large mixing bowl.

2. I mix in just enough frosting to create a dough-like consistency that holds its shape when pressed.

3. I roll the mixture into small balls (about 1 inch in diameter) and place them on a lined tray.

4. I refrigerate or freeze the balls for 30 minutes to firm them up.

5. I melt the candy coating according to package instructions.

6. I dip the tip of each stick into the melted coating, then insert it into a cake ball to help it stay in place.

7. I dip each cake pop into the coating, gently tapping off excess, and immediately add decorations before it sets.

8. I let them dry by placing them upright in a foam block or laying them flat on parchment paper.

Servings and timing

This recipe makes about 20–25 cake pops, depending on size. It takes around 30 minutes to prepare and 30 minutes to chill and decorate.

Variations

Sometimes I mix in mini chocolate chips, cookie crumbs, or flavored extracts to change the flavor. I love making red velvet cake pops with cream cheese frosting or chocolate cake pops dipped in white chocolate. For holidays, I decorate them with themed sprinkles or colored candy melts to match the occasion.

Storage/Reheating

I store cake pops in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They also freeze well—I wrap them individually and store them in a freezer-safe bag. I let them thaw in the fridge overnight before serving. No reheating needed—they’re best served chilled or at room temp.

FAQs

Can I use store-bought cake and frosting?

Absolutely. I often use store-bought cake or leftover cupcakes when I want a shortcut. It still tastes great.

Why are my cake pops falling off the stick?

It usually means the mixture is too soft or the coating is too thick. I chill the pops well and use just a small amount of frosting to hold them together.

What’s the best coating to use?

Candy melts are the easiest to work with. They set quickly and come in lots of colors. Chocolate chips also work, but I sometimes thin them with a bit of oil.

Can I make these without sticks?

Yes, I make “cake truffles” by skipping the sticks and serving them in mini cupcake liners.

How do I get a smooth coating?

I melt the candy coating slowly and stir often. I dip and tap off the excess gently to avoid cracks or uneven texture.

Conclusion

Cake Pops are a creative and delicious way to turn basic cake into something fun and festive. I love how flexible the recipe is—from flavors to decorations—and how easily I can make them ahead of time. Whether for birthdays, holidays, or just a sweet treat, these little bites never disappoint.

Cake Pops

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These easy Cake Pops are made from crumbled cake mixed with frosting, then dipped in chocolate or candy melts. Perfect for parties, holidays, or using up leftover cake, they’re fun to make and endlessly customizable.

• Author: Mayaa
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour
• Yield: 20–25 cake pops
• Category: Dessert
• Method: No-bake / Refrigerated
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Baked cake (any flavor), cooled
• Frosting (homemade or store-bought)
• Candy melts or chocolate chips
• Lollipop sticks
• Optional: sprinkles, crushed nuts, or cookie crumbs for decorating

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Instructions

1. Crumble the cooled cake into fine crumbs in a large mixing bowl.
2. Mix in just enough frosting to achieve a dough-like consistency.
3. Roll the mixture into 1-inch balls and place them on a lined tray.
4. Chill the balls in the fridge or freezer for 30 minutes.
5. Melt candy melts or chocolate according to package directions.
6. Dip the tip of each lollipop stick into the melted coating, then insert into each cake ball.
7. Dip the entire cake pop into the melted coating, tap off excess, and decorate immediately.
8. Let the coating dry by placing pops upright in a foam block or laying flat on parchment paper.

Notes

• Adjust the amount of frosting gradually to avoid a mushy texture.
• Use themed sprinkles or colored melts for holidays and special occasions.
• Store in an airtight container at room temperature (up to 3 days) or refrigerate (up to 5 days).
• Freeze for longer storage; wrap individually and thaw overnight in the fridge.
• Skip the sticks to make cake truffles instead.

Nutrition

• Serving Size: 1 cake pop
• Calories: 160
• Sugar: 14g
• Sodium: 95mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg