Cake pops are the kind of treat that turns any moment into a small party. Bite-sized, coated in sweet candy or chocolate, and irresistibly cute—they’re perfect for birthdays, weddings, or just a weekend baking project. In this article, we’ll walk through a foolproof recipe for homemade cake pops using classic ingredients and give helpful tips for flavor, storage, and scaling. From what cake pops are filled with to how much cake you’ll need for a crowd, we’ve got it covered.
Let’s get started with a little story about how I stumbled into the world of pops—and why they’ve stuck with me ever since.
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A Sweet Story Behind Cake Pops
I first made cake pops during my younger sister’s birthday. I was a bit nervous—frosting and sprinkles everywhere, melting chocolate that refused to behave, and sticks that wouldn’t stay in. But after a few tries, something clicked. The results? A tray of shiny, sprinkle-covered pops that disappeared faster than I expected. That moment stuck with me. pops became a go-to dessert whenever I wanted something playful but still homemade.
What I love about cake pops is how easy they are to personalize. You can use any flavor cake, coat it in chocolate or candy melts, and go wild with decorations. When I tried them again for a friend’s wedding, I used a vanilla cake base with white chocolate coating and gold sprinkles. People raved about them, and I realized: cake pops may be tiny, but they deliver big joy.
Making cake pops is now one of my favorite weekend projects. They store well, transport beautifully, and always get a “wow” from kids and adults alike. If you’re looking for more cute and creative treats, you might also enjoy pumpkin chocolate chip muffins or the ultimate crumble cookie recipe—two more fun-to-make sweets that feel like edible crafts.
In this recipe, we’ll go step-by-step with classic ingredients like flour, butter, sugar, and milk. I’ll also cover essential tricks to get that smooth coating and sturdy shape. And whether you’re making 12 or 50 pops, I’ll explain how to scale it all. Keep reading to find out how to make these party-ready treats with confidence.
Making Cake Pops from Scratch
Ingredients That Build the Perfect Base
Making cake pops starts with a simple vanilla cake. This base is light, fluffy, and holds together beautifully once mixed with frosting. Here’s what you’ll need:
- 1 and 2/3 cups (209g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, room temp
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 cup (240ml) whole milk
For the frosting:
- 7 tbsp (99g) unsalted butter
- 1 and 3/4 cups (210g) confectioners’ sugar
- 2–3 tsp heavy cream
- 1 tsp vanilla extract
The coating:
- 24 oz (678g) candy melts or white chocolate
- Sprinkles, if you like a little flair
Start by baking the cake at 350°F in a greased 9-inch springform pan. After cooling, mix in the homemade frosting. It should resemble a sticky dough—ideal for forming your pops. Don’t overmix. That’s the first trick: the texture should be moist, not mushy.
Shaping, Chilling & Dipping Cake Pops
Once you’ve rolled your cake and frosting mixture into small balls (about 1 tablespoon each), chill them. This is key—cold cake pops are easier to dip and hold their shape. Pop them in the fridge for 2 hours or freeze for 1 hour.
When dipping, melt your candy melts until smooth. Dip the stick in chocolate first, then insert halfway into the cake ball. This “glue” holds the cake in place. Dip fully, gently tap off excess, and stand them upright to dry.
This base technique works for nearly any flavor variation. Want something fun and seasonal? Check out these 5-ingredient pumpkin spice sandwich cookies or try a chocolate twist inspired by this oreo dump cake.
Tricks, Fillings & Decorating Ideas
What Are Cake Pops Filled With?
The heart of great cake pops is their moist, rich center. While some think they’re hollow like candy, pops are actually packed with a blend of cake and frosting. That combo gives them their signature bite—soft on the inside, smooth on the outside. This recipe uses classic vanilla cake mixed with just enough buttercream to bind everything without being overly sweet.
Want to get creative? Try folding in crushed Oreos or sprinkles into the cake mixture. Some bakers love adding a teaspoon of peanut butter, Nutella, or cream cheese frosting for extra depth. No matter the twist, the filling should hold its shape and be chilled before coating. Cold cake pops are key to avoiding sliding or cracked coatings.
Decorating Like a Pro: Easy Ideas
Once dipped in chocolate or candy melts, cake pops become edible canvases. Classic white coating with rainbow sprinkles is a favorite in our house. For themed parties, use colored melts and match the sprinkles—red for Valentine’s Day, green for St. Patrick’s, pastels for spring.
Here’s another trick: use a piping bag to drizzle contrasting chocolate over your dipped pops once the base has set. It’s a simple way to make them look like they came from a bakery. To keep the coating smooth, stir melts gently and avoid overheating.
Want something festive but simple? Try cake pops topped with cookie crumbs, crushed candy canes, or mini chocolate chips. These touches add flavor and crunch without effort.
Need a no-fuss sweet that looks impressive? You might also like these 5-ingredient cookie dough bark or the crowd-pleasing booty dip—both fun party snacks that complement your cakes pops perfectly.
Scaling & Storing Cake Pops for Any Occasion
How Much Cake Do You Need for 50 Cake Pops?
Planning a party and wondering how to scale this recipe? Here’s the math: each cake pop uses about 1 tablespoon of cake-frosting mixture—roughly 20 grams. A standard 9-inch cake, like the one in this recipe, yields about 20 to 24 pops depending on size and how tightly you roll them.
To make 50 cakes pops, you’ll need to double the recipe. That means:
- 3 1/3 cups flour
- 1 cup butter
- 2 eggs
- 2 cups sugar
- 2 cups milk
- Double the frosting and coating amounts
You can either bake two cakes or one large sheet cake to save time. Once cooled and crumbled, combine both cakes with the frosting, roll into balls, and chill as usual.
When you’re making big batches of pops, chill time is even more critical. Work in small groups—just a few pops at a time—to prevent them from softening before dipping. If you’re decorating in multiple colors or styles, keep each group separate and organized.
Best Storage Tips for Freshness
After decorating, let your cake pops dry completely at room temperature. Once set, store them upright in an airtight container in the fridge. They’ll stay fresh for up to 7 days. For longer storage, freeze them (undipped) for up to 2 months. Thaw in the fridge before dipping.
If you’re gifting cake pops or prepping for a bake sale, individual wrapping in treat bags adds polish and keeps them moist. Looking for more small treats that store well? Try this banana pudding dip or churro cheesecake—both last beautifully and pair well with pops on any dessert table.
Conclusion
Cake pops are more than just cute treats—they’re the perfect combination of fun, flavor, and creativity. Whether you’re making a dozen for a family movie night or fifty for a birthday bash, the process is rewarding from start to finish. With simple pantry ingredients, some chill time, and a touch of decorating flair, you can craft cake pops that look as good as they taste.
What I love most about pops is their flexibility. You can switch up the cake flavor, experiment with fillings, and let your creativity shine with the coating. And the best part? People of all ages adore them. If you’re ready for more ideas, check out these equally fun sweets like baked oats oatmeal cake or the buttery pumpkin gooey butter cake to keep the dessert inspiration flowing.
So grab your mixer, roll up your sleeves, and get ready to make pops that will steal the spotlight at your next gathering.
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FAQs
What is the trick to making cake pops?
The biggest trick to making cake pops is chilling them before dipping. Cold cake pops hold their shape and help the candy coating set without cracking or sliding. Also, dip the stick in melted chocolate before inserting it into the cake pop—this acts like edible glue and keeps the cake from falling off. Working in small batches ensures your cake pops stay firm during the dipping and decorating process.
What ingredients do I need for cake pops?
You’ll need basic cake ingredients: flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla extract, and milk. Then, to turn the baked cake into cake pops, you’ll mix in frosting—made from butter, powdered sugar, vanilla, and a bit of cream. Lastly, dip the chilled cake balls in melted candy coating or chocolate and top with sprinkles.
What are cake pops filled with?
Cake pops are made from crumbled baked cake mixed with frosting. This mixture forms a soft, truffle-like interior. It’s not hollow—each bite is dense and moist. You can customize the filling by adding crushed cookies, flavored extracts, or even cream cheese for a tangy twist. The key is to blend the cake and frosting just enough to hold together without becoming mushy.
How much cake do you need for 50 cake pops?
One 9-inch cake typically makes about 20 to 24 cake pops. To get 50 cake pops, double the recipe. That means two 9-inch cakes and double the frosting. Once you crumble the cake and mix it with the frosting, you’ll have enough mixture to roll out 50 evenly sized cake pops—perfect for parties or gifting.
Cake Pops Recipe That Actually Works: Easy, Moist & Delicious
- Total Time: 2 hours 30 minutes
- Yield: 24 cake pops 1x
- Diet: Vegetarian
Description
These homemade cake pops are soft, moist, and dipped in smooth candy coating. Perfect for birthdays or gifting.
Ingredients
- 1 and 2/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup whole milk
- 7 tbsp unsalted butter (for frosting)
- 1 and 3/4 cups confectioners’ sugar
- 2–3 tsp heavy cream
- 1 tsp vanilla extract (for frosting)
- 24 oz candy melts or white chocolate
- Sprinkles
Instructions
1. Preheat oven to 350°F. Grease a 9-inch pan.
2. Mix dry ingredients in a bowl. In another bowl, beat butter and sugar until creamy. Add egg and vanilla.
3. Add dry mix and milk to the wet ingredients. Mix until smooth.
4. Pour into pan and bake 30–36 minutes.
5. Let cake cool completely. Crumble into a bowl.
6. Make frosting by beating butter, sugar, cream, and vanilla.
7. Mix cake crumbs and frosting to form a dough.
8. Roll into balls and chill for 2 hours.
9. Melt candy melts or chocolate.
10. Dip sticks in chocolate, insert into balls, and dip into coating.
11. Tap off excess, decorate with sprinkles, and let set upright.
12. Store in fridge for up to 1 week.
Notes
Use a cookie scoop for even sizes.
Chill cake pops well before dipping.
Store in airtight container.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 160
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
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