We’re all fans of cakes and lollipops, so it was only a matter of time before someone in the baking world brought these two favorites into one.

The result? Something that looks like a regular lollipop, but instead of the usual sugary top, it’s a cute little cake sitting on a stick now! And trust me, I have made my cake pops recipe easy for ANYONE to follow.

Why This Cake Pops Recipe Are Simply The Best

They’re basically cake and frosting but in a fun, bite-sized package. Yep! Each bite into the creamy chocolate coating reveals the fluffy, moist cake inside, sometimes surprising you with a fun little crunch of sprinkles. Pure heaven for all the sweet tooths out there!
No need for forks or plates! These little guys are mess-free, so you can always munch them on the move or chill with friends. Plus, they’re up for all personal coatings and decorations – just like a piece of edible artwork for your happy children at the party scenes.
I like to enjoy cake pops on their own, but who says they can’t make friends? Feel free to let them hang out with chocolate ganache or cupcakes (lemon cupcakes, marble cupcakes, etc.) on a dessert table! And if you’re throwing a bash, consider setting them up with a drinks station — lemonade, iced tea, or maybe even some milkshakes.

15 Steps To Make Cake Pops

Step 1.

First, preheat your oven to 350°F (177°C) and grab a springform pan; a 9-inch one is my go-to. Give it a quick, good grease to make sure nothing sticks!

Cake

Step 2.

Let’s start with our cake batter!

Mix flour, baking soda, baking powder, and salt in a bowl. Set that aside for a second.

Step 3.

In a bigger bowl, cream the softened butter and sugar with your mixer (both handheld and stand mixers work for me) until light and fluffy. About 1.5 to 2 minutes should do!

Then, toss the large egg and vanilla into the mixture and beat everything together at high speed until it’s nicely blended. Of course, always scrape the bowl’s sides to catch any sneaky bits.

Step 4.

It’s time we brought it all together! Add our dry ingredients (from Step 2) into the big bowl of wet stuff (Step 3), and mix it all up at low speed ’til everything’s combined. Give the batter a simple stir with your spatula to make sure no big lumps lurk at the bowl’s bottom.

Step 5.

Now, pour that lovely batter into your prepared pan, spreading it out nicely and evenly.

Pop it in the preheated oven and bake for 32 to 36 minutes until a small toothpick poked in the middle comes out mostly clean. And does the top start to brown too much? Don’t fret; just cover it loosely with aluminum foil.

Step 6.

Once done, move the pan to a rack and let the hot cake cool completely. We’re halfway there now, my friend!

Homemade Frosting

Step 7.

Let’s bring out your trusty mixer again. Toss in the butter and beat it at medium speed ’til it’s nice and creamy — it usually takes me around 2 minutes.

Then, with your mixer still going but at low speed, add the heavy cream, confectioners’ sugar, and vanilla extract. Once it’s all in there, crank up the speed to high and let it go for a solid 3 minutes!

Step 8.

Crumble the cake into that bowl (over the frosting), making sure there aren’t any big lumps. Then, with your mixer at low, give it a good mix until everything is nicely combined.

Step 9.

Shape your cake pops! Scoop up a tablespoon of the cake-frosting mix and ball it up, then pop those balls onto the baking sheet. Stick them in the fridge for a couple of hours. But if you’re in a hurry, you can always throw them in the freezer for an hour to help them set.

Step 10.

Once the cake balls are chilled, you can give them another quick roll to smooth them out if necessary. Remember to work with 2 to 3 at a time; I like to keep the rest in the fridge until I am ready for them!

Step 11.

Now, let’s get that candy melts or chocolate ready for dunking! Just pop it in the microwave in 19-second bursts, stirring after every burst until it’s all melty and smooth.

Microwave, not your jam? No problem. Stove and double boiler to the rescue!

Coating

Step 12.

What are you waiting for? Let’s get those cake balls coated! But don’t rush it – only take out a couple from the fridge at a time.

Grab a cake pop stick and dip about half an inch into your coating, then gently push it into the ball’s center (halfway through is the sweet spot).

Step 13.

Now, dunk the whole ball into that coating until completely covered; the coating layer must cover the bottom part where the cake ball meets the stick! Gently tap that lollipop stick against something (like the measuring cup or the counter) to let any extra coating drip off.

Throw some sprinkles on top as decoration, then stand it upright in a styrofoam box or block.

Step 14.

Repeat Step 13 with the rest of your cake balls. Again, remember to work with only 2 to 3 balls at a time and keep the rest in the fridge while you’re at it — they need to stay super cold for easier, smoother dipping!

Step 15.

Let them sit for about an hour at room temperature so the coating settles. That’s it. Enjoy your finished cake pops! Craving something even more wild? I’ve got ice cream cone cupcakes, too!

Note

Why limit your decoration ideas to sprinkles? Get creative! Candies, chopped nuts, chocolate chips, mini cookies, or even edible glitter can work wonders here. Of course, keep the party theme in mind when making your decision.

FAQs

How Should I Store The Leftover Cakes?

These cake pops can survive in the refrigerator for up to a week! (with an airtight container, of course). Freezing for up to a month is also doable; you only have to let them thaw overnight in the fridge before digging in.