Name: Homemade Cake Pops
Prep time: 40 min
Cook time: 35 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 and 2/3 cups (210g) all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (115g) unsalted butter, softened; 1 cup (200g) granulated sugar; 1 large egg; 1/4 cup (60g) sour cream; 3/4 cup (180ml) whole milk; 2 teaspoons pure vanilla extract; 1/2 cup (115g) unsalted butter, softened (for frosting); 1 and 3/4 cups (210g) confectioners’ sugar (for frosting); 2 tablespoons heavy cream or milk (for frosting); 1 teaspoon pure vanilla extract (for frosting); Pinch of salt (for frosting); 24 ounces (680g) candy melts or chocolate coating; Sprinkles or decorative toppings (optional)

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Delightfully festive and perfectly portioned, these homemade cake pops are my go-to treat when I want to combine moist vanilla cake, rich buttercream frosting, and a crisp chocolate shell into one irresistible bite. Whether I’m hosting a party, making gifts, or just satisfying a craving, I find these cake pops to be both fun to make and absolutely delicious to eat.

Homemade Cake Pops

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 and ⅔ cups (210g) all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

1 large egg

¼ cup (60g) sour cream

¾ cup (180ml) whole milk

2 teaspoons pure vanilla extract

For the Frosting:

½ cup (115g) unsalted butter, softened

1 and ¾ cups (210g) confectioners’ sugar

2 tablespoons heavy cream or milk

1 teaspoon pure vanilla extract

Pinch of salt

For the Coating & Assembly:

24 ounces (680g) candy melts or chocolate coating

Sprinkles or decorative toppings (optional)

Directions

I preheat the oven to 350°F (177°C) and prepare a 9x9-inch pan by greasing and flouring it.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, I beat the butter and sugar until light and fluffy. Then I add the egg, sour cream, milk, and vanilla, mixing until smooth.

I gradually mix in the dry ingredients until just combined, then pour the batter into the pan and bake for 30–35 minutes, or until a toothpick comes out clean. I let the cake cool completely.

Once cooled, I crumble the cake into fine crumbs in a large bowl.

For the frosting, I beat the butter until creamy, then add confectioners’ sugar, cream, vanilla, and a pinch of salt. I mix until fluffy.

I add the frosting to the cake crumbs a few tablespoons at a time, mixing until the texture is like dough. I usually don’t need all the frosting.

I roll the mixture into 1-inch balls and chill them on a lined baking sheet—refrigerated for 2 hours or frozen for 1 hour.

I melt the candy coating as instructed, dip the tip of each lollipop stick in it, and insert halfway into each cake ball.

I dip each pop fully into the coating, tap off the excess, and add sprinkles if I like.

To set, I place the pops upright in a stand or styrofoam block and let them firm up completely.

Servings and timing

This recipe makes about 30 cake pops.

Prep Time: 40 minutes

Cook Time: 35 minutes

Chill Time: about 1 hour 15 minutes

Total Time: 2 hours 30 minutes

Calories: Approx. 180 kcal per cake pop

Variations

I love experimenting with flavors and textures:

Swap vanilla cake for chocolate, red velvet, or lemon.

Use cream cheese frosting instead of buttercream for a tangy twist.

Add crushed cookies, chopped nuts, or mini chocolate chips to the cake mixture for extra texture.

Try white chocolate, dark chocolate, or colored candy melts for different looks.

I sometimes add a drop of almond extract to the frosting for a unique flavor.

Storage/Reheating

I store finished cake pops in an airtight container:

At room temperature for up to 3 days.

In the fridge for up to 1 week.

I freeze uncoated cake balls for up to 2 months—just thaw and dip when ready.

I don’t recommend reheating cake pops since they’re meant to be served at room temperature or chilled.

FAQs

How do I keep cake pops from falling off the stick?

I dip the stick in melted coating before inserting it—it helps secure it inside the cake ball. Also, chilling them well before dipping prevents them from sliding.

Can I make cake pops in advance?

Yes, I often make them a day or two ahead. I chill or freeze the undipped balls and coat them closer to when I need them.

What can I use instead of candy melts?

I sometimes use real chocolate with a bit of coconut oil or shortening to thin it out for dipping. It creates a rich shell with great flavor.

Why are my cake pops cracking?

That usually happens when the coating is too hot and the cake ball is too cold. I let the coating cool slightly and the pops warm up a bit before dipping.

Can I use store-bought cake and frosting?

Absolutely. I sometimes use boxed cake mix and pre-made frosting to save time. Just make sure the consistency is right when mixing the crumbs and frosting.

Conclusion

These homemade cake pops are one of my favorite desserts to make and share. They’re festive, customizable, and irresistibly tasty. Whether for a birthday, a holiday, or just because, I always enjoy the process—and especially the results. Once I get the hang of it, making cake pops becomes a delightful tradition I look forward to every time.

Recipe:

Homemade Cake Pops

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Author: Cheryl
Total Time: 2 hours 30 minutes
Yield: 30 cake pops
Diet: Vegetarian

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Description

Delightfully festive and perfectly portioned, these homemade cake pops combine moist vanilla cake, rich buttercream frosting, and a crisp chocolate shell into one irresistible bite-sized treat.

Instructions

Preheat oven to 350°F (177°C) and grease and flour a 9x9-inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add egg, sour cream, milk, and vanilla, and mix until smooth.
Gradually mix in dry ingredients until just combined. Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool completely. Once cooled, crumble cake into fine crumbs in a large bowl.
To make frosting, beat butter until creamy. Add confectioners’ sugar, cream, vanilla, and salt, and beat until fluffy.
Add frosting to cake crumbs a few tablespoons at a time, mixing until the texture resembles dough. You may not need all the frosting.
Roll mixture into 1-inch balls and place on a lined baking sheet. Chill in refrigerator for 2 hours or freeze for 1 hour.
Melt candy melts or chocolate coating according to package instructions.
Dip tip of each lollipop stick in melted coating and insert halfway into each cake ball.
Dip each cake pop into melted coating, tap off excess, and add sprinkles if desired.
Place pops upright in a stand or styrofoam block to set completely before serving.