Bake, roll, dip! These sweet Cake Pops will be ‘pop’ular wherever you decide to take them, even if that place is your couch.
Cake pops, cake pops, we all scream for cake pops!
Cake pops are fun because you can flavor and decorate them however you want, just like an ice cream sundae! Making these are exciting and because we recommend using a boxed cake mix it will take less of your time. No one will even notice you are using boxed cake after you add our homemade frosting. (If you do want to make a cake from scratch, try this Rich Chocolate Cake.)
You can also involve your family and friends to help make them with you and enjoy their company as you do so. We are all about spending time with people and having quality conversations while making treats!
Because these ‘Pop’ular Cake Pops are so quick and easy, they make the perfect addition to any baby shower, birthday party, or family night. Customize the toppings to whatever occasion you’re hosting and you’ll have the most popular treat on the table!
Make sure to read my tips so the process goes smoothly for you.
- Boxed Cake Mix (any flavor) – Choose your favorite flavor of boxed cake mix. No one will know!
- Vanilla Buttercream Frosting – use to complement any fruity, white, yellow, or chocolate cake mix.
- Chocolate Buttercream Frosting – use to complement any chocolate, fruity, or yellow cake mix.
DIY Cake Pop Decorating Stand
I am not the type of person with blocks of styrofoam hanging around, but I always have eggs in my fridge. Just flip over an empty egg carton and put it in a pan to catch extra chocolate drippings. Poke holes where the carton naturally has holes on the bottom and put your cake pops there.
IMPORTANT: The egg carton can tip over if you don’t have something to weigh it down inside. You could also push two heavy bowls or pans on the sides of the carton to prevent tipping.
More Details on Assembly
- Cool Cake: Make sure the cake is completely cooled before attempting to add the frosting. If not, it will melt the butter in the frosting and you will have a mushy mess.
2. Perfect Amount of Frosting: When adding frosting to your crumbled cake, you will know you have enough when you can easily roll the mixture into a ball with your hands without crumbs falling off. You have added too much frosting if your mixture is very mushy and soft and won’t hold its shape.
3. Prevent Cake Pop from Falling Off Stick: Dip the cake pop stick slightly into the candy melts before putting it into the cake ball. This helps the cake pop not slide off while dipping.
4. Necessary Cooling Time: Cooling time is necessary in this recipe. If cake balls are not chilled before dipping into the candy melts they will fall off the stick. I let mine cool in the freezer for over an hour and it made dipping them in candy melts SUPER easy. The colder the better, if you have time!
4. Dipping Cake Pops: I find it most convenient to use a Pyrex glass measuring cup to dip the cake balls. It allows me to easily remelt the candy melts if starting to harden. If you don’t have one, use a deep microwavable bowl.
5. Decoration: Decorate the top of the cake pops with sprinkles, nuts, more chocolate, or crushed candies. If adding a chocolate drizzle as decoration, wait till dipped cake pop has completely set to prevent blending.
Looking for more delicious chocolate-covered recipes? Try these:
- Chocolate Dipped Strawberries
- Black & White Chocolate Shortbread Cookie
- Easy Crisp Chocolate-Dipped Shortbread Cookie
- Dark Chocolate Peanut Butter Eggs
- Fudge Walnut Brownies
Cake (any flavor)
- Bake according to package directions
Chocolate Buttercream Frosting OR
- 1 C (8 oz) salted butter, room temperature
- 1/2 C (1.8 oz) cocoa powder
- 3 1/2 C (16 oz) powdered sugar
- 1 tsp vanilla
- 3 T milk
Vanilla Buttercream Frosting
- 1 C (8 oz) salted butter
- 3 ½ C (16 oz) powdered sugar
- 1 tsp vanilla
- 3 T milk
- Make it easy on yourself and use your favorite boxed cake mix.
- Bake according to package directions and let cool completely.
Make Chocolate Buttercream Frosting OR
- Soften the butter, but do not melt. Beat butter with a mixer until it is smooth.
- Add cocoa and powdered sugar. Beat butter, cocoa, and powdered sugar until combined and mixture looks dry and uniform. Scrape bowl.
- Add vanilla and milk. Beat until frosting is light, creamy, and soft.
- If the frosting is too thick, add a teaspoon of milk at a time.
Make Vanilla Buttercream Frosting.
- Soften the butter. Do NOT melt. Beat butter with a mixer until smooth.
- Add powdered sugar. Beat together until combined and the mixture looks dry and uniform. Scrape bowl.
- Add vanilla and milk and beat until frosting is light and creamy. If too thick, add a teaspoon of milk at a time.
- Crumble baked and cooled cake into a large bowl. Add 6 oz of chocolate or vanilla buttercream frosting. Mix together. If the mixture still looks too dry add additional frosting, a small amount at a time.
- Using a #40 scoop (1 ¾ T), roll mixture into balls and place on a wax paper-lined tray.
- Melt 2 oz of white chocolate or chocolate candy melts in a microwavable bowl.
- Dip tip of the cake pop stick slightly into the candy melts and insert into each cake pop, about halfway through the ball.
- Place in fridge or freezer until completely cool, about 30 minutes to one hour. The colder the better.
- Prepare decorations, if any, and melt remaining candy melts in a microwavable bowl.
- Remove cake pops from the freezer and dip into the bowl of melted chocolate, completely submerging the cake pop.
- Gently swirl or let excess chocolate drip off and place into styrofoam or DIY cake pop holder (see pictures).
- Add any decorations (nuts, sprinkles, crushed candy) to top of ball while chocolate is still wet. Chocolate will cool very quickly.
- Let set until hardened, or place in freezer for quicker set-up time.
- If not eaten that day, cake pops are best if stored in an airtight container in the fridge.
- Make either the vanilla or chocolate buttercream frosting to compliment the flavor of cake you chose to make.
- Store any leftover frosting in the freezer for up to three months or use in our Graham Cracker Frosting Sandwiches.