Cake pops are probably one of my favorite treats since I first started making them in 2012 (when I originally published this tutorial). They are the perfect little bite-sized indulgence!
If you’ve never made cake pops before (or it’s been a while), I’m going to share a step-by-step guide to make them with a cake mix and frosting.
These are a classic—no special equipment or molds needed, but I’ll share a few tips and supplies that can be helpful.
What’s the trick to making cake pops?
I would avoid things like German chocolate (which has a texture to it since it contains coconut flakes).
1. Bake the cake according to the package instructions and allow to fully cool.
2. Spoon the baked cake into a large mixing bowl. Add 2/3 of the container of frosting.
In my experience, using the full container makes the cake pops a bit too soft and harder to work with once we dip them in chocolate. But, this is how you get cake pops to stick together—with frosting.
3. Use your (clean) hands to mix together the frosting and cake. The cake pop batter is going to be pretty soft, but moldable.
4. Form your cake pop batter into small balls (about 3-4 tablespoons each). You don’t want them to be too big, just so they easily fit in the palm of your hand.
Once you have formed all your pops (a standard size cake will make around 35-40 cake pops), put them in the refrigerator for 1-2 hours or the freezer for half an hour.
I think candy melts work best for cake pops, but you can also use chocolate chips instead.
The mixture will be a little thicker and slightly harder to work with (but still OK). And, the shell around the cake pops will be thicker once the chocolate sets.
I usually melt candy melts in the microwave in 30-second increments. You could also use a double boiler or a chocolate melter like the one in the photo below.
If you need to thin your candy melts, you can stir in a teaspoon of canola or vegetable oil once melted.
6. Dip the cake pop stick in the melted chocolate.
7. Push the stick 2/3 through a cold cake pop.
8. Dip the pop in the melted chocolate.
9. Allow any excess chocolate to drip off the pop. Then, store the cake pop upright while it sets (unless you don’t mind a flat bottomed cake pop).
You can do this a number of ways, but I like to stick the pops into a container that is filled with granulated white sugar.
You can decorate your cake pops all sorts of ways! I like to drizzle on a bit more chocolate after I’ve dipped all the pops, just to add some texture.
Or I will add sprinkles or other edible decorations, like these edible butterflies. Once the chocolate is set, these are ready to eat.
I tend to keep cake pops pretty simple as far as the decorating goes. But, if you want to make more elaborate shapes or different cake pop looks, then I recommend checking out the Bakerella site. Angie is the queen of cake pops!
If you like cake pops, try making Cakesicles as well!
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- 1 box cake mix (any flavor)
- 1 container frosting (store-bought)
- Bake a cake from a cake mix (any flavor). Allow to fully cool.
- Spoon the cake into a large mixing bowl and add 2/3 a container of frosting.
- Use your clean hands to mix together the frosting and cake.
- Form your cake pop batter into small balls, about 3-4 tablespoons each. You don’t want them to be too big, just so they easily fit in the palm of your hand.
- Once you have formed all your pops (a standard size cake will make around 35-40 pops), put them in the refrigerator for 1-2 hours or the freezer for half an hour.
- While those are in the refrigerator, melt the candy melts and get your other supplies ready.
- Dip the end of cake pop stick in the melted chocolate.
- Push the stick 2/3 through a cold cake pop.
- Dip the pop in the melted chocolate.
- Allow any excess chocolate to drip off the pop.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.