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Cake Pop Recipe

Cake Pop Recipe

Cake pops may seem daunting at first, but they’re surprisingly simple to master with a little practice! In this recipe, I'll share all my tips and tricks for making perfect cake pops.
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Course: Dessert
Cuisine: American
Keyword: Cake Pop Recipe
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Servings: 40 cake pops

Ingredients

Cake

  • 1 box vanilla or white cake mix that yields an 8-inch 20cm cake, or your preferred vanilla/white cake recipe. Plus, the required ingredients for the boxed cake (typically butter or oil, eggs, and milk).
  • ¼ cup 52g unflavored vegetable oil (I use canola). Omit if not using a boxed cake mix.

Frosting

  • ½ cup 113g unsalted butter, at room temperature
  • 1 cup 120g icing sugar, also known as confectioners/powdered sugar
  • 1 tsp vanilla essence/extract
  • 1 tsp milk

Additional Ingredients/Supplies

  • 3½ cups chocolate/candy melts choose dark, milk, white chocolate, or a combination - I prefer half dark and half white - see note 2
  • 40 cake pop sticks
  • 1 pack sprinkles or any other decoration of your choice

Instructions

Cake

  • Prepare the boxed cake mix according to the package instructions, incorporating the additional vegetable oil before combining all ingredients.
  • Once baked, let the cake cool for 15 minutes. Then, run a thin knife around the edges of the tin to loosen the cake, and turn it out into a large bowl.
  • When the cake is cool enough to handle, break it into small pieces with your hands, crumbling it into fine crumbs. Allow it to cool completely.

Frosting

  • In a medium bowl, combine the butter, icing sugar, vanilla, and milk.
  • Using a hand or stand mixer, beat on medium speed for about 4 minutes until the mixture is light and fluffy. If using a stand mixer, use the paddle attachment.

Assembly

  • Once the cake has cooled, mix in 3/4 of the frosting with the crumbled cake using a hand or stand mixer until just combined.
  • Check the consistency of the cake mixture. If it's moist enough to roll into balls, refrain from adding more frosting. If needed, incorporate the remaining frosting. Generally, I use all the frosting, but it varies with different cake recipes or boxed mixes. Avoid adding too much frosting to prevent the cake pops from becoming mushy.
  • Shape tablespoons of the cake mixture into round balls and place them on a lined tray. Freeze for 10 minutes or refrigerate for 30 minutes, then roll the balls again for a smoother finish.
  • After the second rolling, freeze the cake balls for another 30 minutes or refrigerate for 1 hour and 30 minutes.
  • Melt the chocolate when the cake balls are almost ready. Melt half the chocolate in a microwave-safe mug, using 20-second intervals and stirring in between until fully melted. Alternatively, melt it over a double boiler, then pour into a cup. Melt more chocolate as needed.
  • Dip the tip of a cake pop stick into the melted chocolate, then insert it halfway into a cake ball. Repeat with the remaining sticks.
  • Dip each cake pop into the melted chocolate, swirling to coat completely. Tap gently on the edge of the cup to remove excess chocolate. Twirl to wrap any dripping chocolate around the cake ball and decorate with sprinkles before the chocolate sets.
  • Stand the cake pops upright to set completely, using a cup filled with rice, a cardboard box with holes, or Styrofoam.
  • Repeat the process with the remaining cake pops. Monitor the chocolate’s consistency, reheating if it thickens. Ensure the cake balls remain firm; if they soften, refrigerate or freeze as needed.
  • Let the cake pops set completely before serving.