Easy cake pop recipe

by BabyYumYum
Easy Cake Pop Recipe
Reading Time: 5 minutes

Oh boy, get ready for a flavor explosion in your mouth with this easy homemade cake pop recipe! These little bites of heaven are coated in a sweet chocolate coating that will make you feel like you're on cloud nine. And let's not forget about the delicious crumb inside - it's so moist and flavourful that you'll want to eat them all at once (don't worry, we won't judge).

Whether you’re throwing a party or just looking for an excuse to indulge in something sweet, these bite-sized treats are the perfect solution. Plus, they make great party favors that your guests will love taking home with them. Trust us, once you try these cake pops, there’s no going back to regular old cupcakes. So go ahead and treat yourself – after all, life is too short to say no to dessert!

Prep time: 40 minutes
Freeze time: 20 minutes
Total time: 1 hour

Servings: 24


  • 425g box white cake mix , cook according to package directions in a 9×13″ pan
  • 285g package dark chocolate melting wafers
  • 285g package white chocolate melting wafers

Buttercream Frosting:

  • 1 stick salted butter , softened
  • 2-2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream or milk

Optional: Sprinkles or other desired decorations


In a medium bowl, whip the butter. Add in 1 cup of powdered sugar. Mix until combined. Add the vanilla and additional powdered sugar, a little at a time. Add 1 Tablespoon of heavy cream or milk to make the frosting thick and creamy. It should hold a point.

Method to make easy cake pop recipe

  • Crumble. Allow the cake to cool and then crumble in a large bowl.
  • Mix. Add a few spoonfuls of frosting and use your hands to combine. The dough should hold together if squeezed. If it’s still crumbly, stir in a little more frosting.
  • Scoop. Then scoop out the mixture with a medium cookie scoop (about 1 1/2 Tablespoons) and roll into a ball. Repeat until you’ve used all of the mixture.
  • Add cake pop stick. Melt a few of the dark and white chocolate wafers in two separate bowls. Then dip the end of the cake pop stick into the melted chocolate and push that same end into the cake ball. The melted chocolate helps “glue” the stick to the cake ball.
  • Once each ball has a stick, place them in the freezer to harden for about 20 minutes.
  • Coat in chocolate. Melt the remaining dark and white chocolate in separate bowls. Dip the cake balls into the melted chocolate, making sure it’s fully coated. Gently tap the stick on the side of the dish to remove any excess chocolate.


There are so many ways to decorate cake pops! Add sprinkles or jimmies while the chocolate is still wet. If decorating with a chocolate drizzle, let the chocolate coating harden first, then drizzle more chocolate on top.

Adorable ideas

  • Add sprinkles
  • Drizzle with more melted chocolate
  • Sprinkle crushed Oreos
  • Use colored candy melts
  • Dye the cake batter with food coloring for a fun surprise when biting into them
  • Make them into a cake pop bouquet for a fun gift or centerpiece

ALSO CHECK OUT: Candy Salad recipe

Expert Tips

  • Half batch of frosting – I made a half batch of my buttercream frosting and used only half of that amount. How much frosting you need will depend largely on how moist the cake is. Mine was VERY moist, so I didn’t need that much. If you have leftover frosting, you can easily store it in an air sealed zip top bag in the freezer.
  • Add enough frosting – Make sure to add enough frosting or else they will crack and fall apart after freezing. Add the frosting in gradually though, because including too much could make them soggy.
  • Chill in freezer – It is very important that they are cold. They will not hold form or hang onto the stick if they aren’t cold enough, especially when you start dipping and covering with the melted chocolate. Sometimes I freeze mine for closer to 45 minutes to ensure they’re cool enough. I also take half of the batch out at a time, so the other half doesn’t soften up while I’m coating in chocolate.
  • Melting the chocolate – If the chocolate hardens up while in the bowls, you may need to reheat and melt again. Make sure to only heat the chocolate for 30 second increments. Any longer can burn the chocolate.
  • Dipping method – You can either dip the cake ball into a deep, 2 cup measuring cup filled with melted chocolate or spoon the chocolate over in a shallow dish. A few of the cake balls fell off of the stick when dipping into a measuring cup, so the spoon method worked better for me. It is important to note that they will look a little misshapen at first, but as the chocolate cools, it smoothes out. Any decorations will hide imperfections.
  • Decorating tips – While decorating, have an empty plate or bowl below to help catch the excess decorations that don’t stick.
  • Holding upright – Use a glass filled with rice or sprinkles (above), or a styrofoam block to hold the cake pop upright.

Recipe supplied by: Jamielyn Nye
Find the original recipe here.

NEXT RECIPE: 4-ingredient peppermint crisp tart

FAQ’s: Easy Cake Pop Recipe

Can I use a different type of cake mix?

Yes, you can use any flavour of cake mix you prefer. Just ensure you follow the package directions for baking.

How long should I allow the cake to cool before crumbling it?

Let the cake cool completely to room temperature before crumbling. This usually takes about 30-60 minutes.

Can I make the buttercream frosting ahead of time?

Yes, you can prepare the frosting in advance and store it in an airtight container in the refrigerator for up to a week. Bring it to room temperature before using.

What if I don’t have a food processor to crumble the cake?

You can crumble the cake by hand or with a fork. Just ensure the crumbs are fine and evenly sized.

How do I know if I’ve added enough frosting to the cake mixture?

The mixture should hold together when squeezed. If it is still crumbly, add a little more frosting until the desired consistency is reached.

Can I use different types of chocolate for coating?

Yes, you can use milk chocolate, white chocolate, or even coloured candy melts to coat the cake pops.

What if my cake pops crack after freezing?

Cracks can occur if there isn’t enough frosting in the mixture. Ensure you add enough frosting to bind the crumbs together well.

How long can I store the cake pops?

Once made, store cake pops in an airtight container in the refrigerator for up to a week. You can also freeze them for up to a month.

How can I reheat the chocolate if it hardens during dipping?

Reheat the chocolate in 30-second increments in the microwave, stirring well in between, to avoid burning.

How can I prevent the cake pops from falling off the stick?

Ensure the cake balls are cold enough before dipping. Freezing for at least 20 minutes helps them stay firm. Also, dipping the stick in melted chocolate before inserting it into the cake ball acts as a glue.

What are some decoration ideas for cake pops?

You can decorate with sprinkles, drizzle with more melted chocolate, use crushed Oreos, coloured candy melts, or even dye the cake batter with food colouring for a fun surprise.

How can I hold the cake pops upright while they set?

Use a glass filled with rice or sprinkles, or a styrofoam block to hold the cake pops upright while the chocolate sets.

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