Perfect for birthdays, holidays, and special occasions
Customizable with different flavors, colors, and toppings
Fun to make with kids
Great for gifting or party favors
Minimal ingredients and easy to find supplies
Make ahead and freezer-friendly
No special equipment needed
Can be dipped in chocolate, candy melts, or white chocolate
Looks impressive with very little effort
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boxed cake mix (any flavor)
Ingredients listed on the cake mix box (usually eggs, oil, and water)
Frosting (store-bought or homemade)
Candy melts or chocolate for coating
Sprinkles or decorations (optional)
Lollipop sticks
Directions
Prepare the cake according to the package instructions. Let it cool completely.
Once cooled, crumble the cake into fine crumbs using your hands or a food processor.
Add frosting a little at a time and mix until the texture is like cookie dough—moist enough to hold shape, but not overly wet.
Roll the mixture into small balls (about 1 tablespoon each) and place them on a lined baking sheet.
Chill the balls in the refrigerator for at least 1 hour or freeze for 20–30 minutes.
Melt the candy coating or chocolate according to package instructions.
Dip one end of each lollipop stick into the melted coating, then insert it halfway into each cake ball.
Dip the cake pop into the melted coating, gently tap off excess, and immediately add sprinkles or decorations if desired.
Stick cake pops upright into a foam block or a box with holes to dry completely.
Once set, serve or package as desired.
Servings and timing
This recipe makes approximately 24 cake pops. Preparation time: 20 minutes Chilling time: 1 hour Assembly and decorating: 30 minutes
Variations
Flavor combinations: Try chocolate cake with chocolate frosting, vanilla cake with strawberry frosting, or red velvet with cream cheese frosting.
Funfetti: Use a funfetti cake mix and add colorful sprinkles to the frosting mix.
Holiday themes: Decorate with colored coatings and themed sprinkles for holidays like Halloween, Christmas, or Valentine’s Day.
Chocolate drizzle: After dipping, drizzle with a contrasting chocolate color for a gourmet look.
Mini cake bites: Skip the stick and serve as truffle-like bites.
Storage/Reheating
Store cake pops in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week. Freeze undecorated cake balls for up to 2 months. Thaw in the fridge before dipping. Avoid reheating, as they’re meant to be enjoyed at room temperature.
FAQs
Can I use homemade cake instead of boxed mix?
Yes, any fully baked and cooled cake will work as long as it’s crumbled and mixed with frosting.
How much frosting should I use?
Start with about ⅓ to ½ cup of frosting and add more as needed. The mixture should be moist enough to hold its shape without being sticky.
Why are my cake pops falling off the stick?
Make sure the cake balls are chilled before dipping, and always dip the stick in melted coating before inserting. Let it set slightly before full dipping.
Can I use chocolate chips instead of candy melts?
Yes, but add a bit of coconut oil or shortening to thin the chocolate for easier coating.
Do I need a cake pop mold?
No mold is necessary for this recipe. You simply roll the mixture into balls by hand.
How do I make smooth, evenly coated cake pops?
Use fully melted coating, tap off excess gently, and rotate the pop slowly as it dries to avoid drips.
Can I make cake pops ahead of time?
Yes, you can make and refrigerate them up to 3 days in advance or freeze for longer storage.
What can I use instead of a styrofoam block?
Use an upside-down egg carton, a box with holes, or a colander to hold the pops upright while they dry.
How do I add flavor to the candy coating?
Use oil-based flavorings (not water-based) to avoid seizing the chocolate.
Can I decorate with fondant or edible markers?
Yes, once the coating is fully dry, you can use edible markers or attach fondant decorations with a bit of melted chocolate.
Conclusion
This easy cake pop recipe makes it simple to create beautiful, delicious treats that everyone will love. Whether you’re making them for a birthday party, a holiday celebration, or just for fun, these cake pops are a versatile dessert that’s as fun to make as it is to eat. With countless flavor and decoration options, they’re sure to become a favorite go-to recipe.
These easy cake pops are made from crumbled cake mixed with frosting, then dipped in chocolate or candy melts for a fun, customizable treat that’s perfect for parties, holidays, or gifting.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes (for baking cake)
Total Time:2 hours (including chilling and decorating)
Yield:24 cake pops
Category:Dessert
Method:No-bake (after cake is baked)
Cuisine:American
Diet:Vegetarian
Ingredients
1 box cake mix (any flavor)
Ingredients required for cake mix (usually eggs, oil, and water)
1/3 to 1/2 cup frosting (store-bought or homemade)
2 cups candy melts or chocolate for coating
Sprinkles or decorations (optional)
24 lollipop sticks
Instructions
Prepare the cake according to the package instructions. Let it cool completely.
Crumble the cooled cake into fine crumbs using your hands or a food processor.
Add frosting a little at a time and mix until the texture resembles cookie dough—moist enough to hold shape.
Roll the mixture into small balls, about 1 tablespoon each, and place them on a lined baking sheet.
Chill in the refrigerator for at least 1 hour or freeze for 20–30 minutes.
Melt candy melts or chocolate according to package directions.
Dip one end of a lollipop stick into the melted coating and insert it halfway into a cake ball.
Dip the cake pop into the melted coating, tap off the excess, and add sprinkles or decorations if desired.
Place cake pops upright into a foam block or prepared holder to dry completely.
Once set, serve immediately or store as needed.
Notes
Start with less frosting and add more as needed to avoid a sticky mixture.Ensure cake balls are well chilled before dipping to prevent falling off sticks.Use oil-based flavorings for chocolate to avoid seizing.Undecorated cake balls can be frozen for up to 2 months.No special molds needed—just roll by hand.
