Homemade Cake Pops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Delphine Fortin
Prep Time: 2 hours
Chilling Time: 1 hour
Total Time: 3 hours
Yield: 40 cake pops 1x
Category: Cookies

Learn how to make homemade cake pops from scratch! This copycat Starbucks cake pop recipe uses simple ingredients (no cake mix or canned frosting) and makes the cutest bite-size treat for a kid’s birthday party!

Ingredients

For the yellow cake:

1 cup (200g) granulated sugar
1 stick (120g) unsalted butter, softened
1 large egg
2 cups (240g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon fine sea salt
1 cup (240 ml) milk
1 teaspoon vanilla extract

For the frosting:

7 Tablespoons (100g) unsalted butter, softened to room temperature
1 ¾ cups (210g) confectioners’ sugar
2-3 teaspoons milk

For the chocolate coating:

12 ounces (340g) pink candy melts (or white chocolate bars)
½ teaspoon coconut oil (optional)
40 lollipop sticks
White sprinkle mix

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (180°C). Grease and flour a 9×9-inch (23×23 cm) cake pan. Set aside.
For the yellow cake. In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add in the egg, vanilla, and beat until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add in half of the dry ingredients to the wet ingredients, mixing until combined. Add the milk and mix until combined. Add the rest of the flour, stirring just until combined. Do not overmix.
Spread the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan set on a wire rack.
For the frosting. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, milk, and vanilla extract and mix on low speed to combine. Increase to high speed and beat for 3 minutes.
Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low speed and beat together the frosting and cake crumbles until combined.
Scoop 1 Tablespoon of the mixture and roll into a ball. Repeat with the remaining batter, then place the balls on a baking sheet lined with parchment paper and refrigerate for about 1 hour.*
For the coating. Melt the pink candy melts or white chocolate in a measuring cup in the microwave in 20-second increments, until smooth. Add a teaspoon of coconut oil to thin it out (optional but recommended).
Dip ¼-inch (0.5 cm) of a cake pop stick into the chocolate, and then insert it halfway into the cake ball. Completely dip the cake ball into the coating and lightly tap off any excess. Add some sprinkles on top. Place upright into a cake pop stand, or a Styrofoam block.** Repeat with all cake balls. Place cake pops in the refrigerator and allow coating to set completely, approximately one hour.

Notes

* If like me you’re a perfectionist, you can re-roll the chilled balls to reshape.

** I highly recommend using a cake pop stand; it will make your job way easier. Also, while coating the balls, only work a few balls at a time, keeping the other ones in the refrigerator, as the cake balls must remain very cold when dipping.