I’ll be honest with you: I used to think cake pops were just pretty decorations that tasted like dry disappointment on a stick.
Then I learned the trick that changes everything.
Turns out, the secret isn’t in fancy equipment or complicated techniques. It’s about getting the cake-to-frosting ratio just right and knowing when to stop mixing. Too much frosting and they fall apart. Too little and you’re eating chalky sadness.
I’ve spent way too many weekends perfecting these, and now I can make them without wanting to throw the whole batch in the trash halfway through. They’re moist, rich, and actually hold together when you dip them in chocolate.
Plus, they’re kind of fun to make once you get the hang of it. You can customize them for literally any occasion, from birthday parties to Tuesday afternoons when you need something sweet.
What You’ll Need
For the Cake:
- 1 box (15.25 oz) cake mix (any flavor you like)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
For the Filling:
- 1/2 cup frosting (store-bought or homemade)
For the Coating:
- 16 oz candy melts or chocolate chips (any color)
- 2 tablespoons vegetable shortening or coconut oil
- Sprinkles, crushed cookies, or other toppings (optional)
Special Items:
- 40-50 lollipop sticks or paper straws
- Styrofoam block or cake pop stand (for drying)
Tools You’ll Need
You probably have most of these already:
- 9×13 inch baking pan
- Large mixing bowl
- Electric mixer or sturdy spoon
- Fork for crumbling
- Cookie scoop (1 tablespoon size works great)
- Microwave-safe bowl
- Wax paper or parchment paper
- Cooling rack
Pro Tips
Start with completely cooled cake. I learned this the hard way after my first batch turned into mush. Warm cake + frosting = disaster. Let it sit for at least an hour, or make it the night before.
Use a cookie scoop for uniform sizes. Eyeballing it sounds fine until you have 30 cake pops that are all different sizes and some cook faster than others. A tablespoon-sized scoop keeps everything consistent.
Chill before dipping. Pop those balls in the freezer for 15-20 minutes before coating them. Cold cake pops hold their shape way better when you dip them in warm chocolate, and you won’t end up with half your cake pop sliding off the stick.
Tap, don’t swirl. When you dip the cake pop, gently tap the stick against the bowl edge to remove excess chocolate. Swirling just makes a mess and creates those weird lumps nobody wants.
Work in small batches. Keep undipped cake pops in the fridge while you work. Nothing worse than room-temperature cake pops that refuse to cooperate.
Substitutions and Variations
Cake Options:
- Swap boxed cake mix for your favorite homemade recipe (just bake in a 9×13 pan)
- Try red velvet, funfetti, chocolate, vanilla, lemon, or even pumpkin spice
- Use brownie mix instead for ultra-fudgy pops
Frosting Alternatives:
- Cream cheese frosting works amazing with red velvet or carrot cake
- Use softened cream cheese instead of frosting for a less-sweet option
- Try peanut butter for chocolate cake
Coating Ideas:
- White chocolate, dark chocolate, or milk chocolate
- Colored candy melts for themed parties
- Mix different chocolates for a marble effect
Toppings:
- Crushed Oreos, graham crackers, or pretzels
- Mini chocolate chips or nuts
- Edible glitter or pearl dust
- Drizzle with contrasting chocolate
Make Ahead Tips
Bake the cake: Make it up to 2 days ahead. Wrap tightly in plastic wrap and store at room temperature.
Form the balls: Shape them and refrigerate uncovered for up to 24 hours before dipping.
Fully finished cake pops: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 6 weeks.
How to Make Cake Pops
Step 1: Bake the Cake
Preheat your oven to 350°F. Mix the cake according to package directions (or your homemade recipe) and bake in a greased 9×13 pan.
Bake for about 25-30 minutes until a toothpick comes out clean. Let it cool completely in the pan. I usually let mine sit for at least an hour, sometimes overnight.
Step 2: Crumble the Cake
Once cooled, crumble the entire cake into a large bowl using your hands or a fork. You want fine crumbs, not chunks.
This is actually pretty therapeutic if you’ve had a rough day.
Step 3: Add the Frosting
Add 1/2 cup of frosting to the crumbled cake. Start mixing with your hands (yes, really).
The mixture should hold together when you squeeze it but not feel wet or sticky. If it’s too dry, add a tablespoon more frosting. Too wet? Add some extra cake crumbs if you have them.
Step 4: Shape the Balls
Use a cookie scoop to portion out the mixture, then roll each portion into a smooth ball between your palms. Place them on a parchment-lined baking sheet.
You should get about 40-50 balls depending on size.
Step 5: Chill
Stick the whole tray in the freezer for 15-20 minutes. This step is crucial for preventing your cake pops from falling apart later.
Step 6: Melt the Coating
While the balls chill, melt your candy melts or chocolate with the shortening in the microwave. Heat in 30-second intervals, stirring between each, until smooth.
The shortening helps thin the chocolate so it coats better.
Step 7: Dip and Coat
Take the cake balls out of the freezer. Dip the tip of a lollipop stick about 1/2 inch into the melted chocolate, then insert it halfway into a cake ball. This creates a seal.
Let it set for a minute, then dip the entire cake pop into the chocolate. Let excess drip off by gently tapping the stick.
Step 8: Add Toppings
If you’re using sprinkles or toppings, add them immediately while the chocolate is still wet.
Step 9: Let Them Set
Stick the cake pop stick-first into your styrofoam block or stand. Let the chocolate harden completely, about 15-20 minutes at room temperature (or 10 minutes in the fridge).
Leftovers and Storage
Room Temperature: Keep in an airtight container for up to 3 days if your kitchen isn’t too warm.
Refrigerator: Store in an airtight container for up to 5 days. Let them come to room temperature for about 20 minutes before serving for best texture.
Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 6 weeks. Thaw in the fridge overnight.
Pro tip: If you’re gifting or transporting cake pops, wrap each stick individually in a small cellophane bag tied with ribbon. Looks fancy and keeps them fresh.
FAQ
Why did my cake pops fall off the stick?
Usually this happens because the cake balls weren’t cold enough, you didn’t dip the stick in chocolate first, or the mixture was too wet. Make sure you’re chilling them properly and creating that chocolate seal.
Can I use homemade cake instead of a box mix?
Absolutely. Just bake any cake recipe in a 9×13 pan and use it the same way. Box mixes tend to be a bit more moist, which works great for cake pops, but homemade works too.
How do I fix cracked coating?
Cracks usually happen when your cake balls are too cold. Let them sit at room temperature for 5 minutes after taking them out of the freezer before dipping.
Can I make these without sticks?
Yep! Just make cake truffles instead. Shape them into balls, dip them in chocolate using a fork, and let them set on parchment paper.
What if I don’t have candy melts?
Regular chocolate chips work, but add that shortening or coconut oil to thin them out. Pure chocolate can be too thick on its own.
How far in advance can I make these?
Up to 2 days ahead is ideal. After that, they’re still safe to eat but might start to dry out a bit.
Why are my cake pops lopsided?
The chocolate coating was probably too thick on one side. Make sure to rotate the stick while tapping off excess chocolate to get an even coat all around.