Go Back
Cake Pops Recipe

Homemade Cake Pops

Make bakery-worthy cake pops entirely from scratch—no boxed mixes or canned frosting needed. These vanilla cake pops with real buttercream are sweet, customizable, and perfect for parties or edible gifts.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 3 hours 35 minutes
Servings: 40 cake pops
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cake
  • 1⅔ cups all-purpose flour spooned and leveled
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg at room temperature
  • 2 tsp vanilla extract pure
  • 1 cup whole milk or buttermilk
Vanilla Buttercream
  • 7 Tbsp unsalted butter softened to room temperature
  • 1¾ cups confectioners’ sugar
  • 2–3 tsp heavy cream or milk
  • 1 tsp vanilla extract
Coating & Decoration
  • 24 oz candy melts or white chocolate chopped if using bars
  • sprinkles for decoration

Equipment

  • Springform pan or 11x7" pan
  • Hand or stand mixer
  • Mixing bowls
  • Spatula
  • Microwave-safe measuring cup
  • Lollipop sticks
  • Styrofoam block or drying stand

Method
 

  1. Preheat oven to 350°F (177°C). Grease a 9-inch springform or 11×7-inch pan.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Beat butter and sugar for 2 minutes until creamed. Add egg and vanilla. Mix well.
  4. On low speed, add dry mix and milk alternately until just combined. Pour into prepared pan.
  5. Bake for 30–36 minutes or until a toothpick comes out clean. Cool completely.
  6. Beat butter for buttercream until creamy. Add sugar, vanilla, and cream. Beat for 3 minutes until fluffy.
  7. Crumble cooled cake into frosting and mix thoroughly. Scoop 1 Tbsp at a time and roll into balls.
  8. Chill cake balls for 2 hours (or freeze 1 hour). Re-roll to smooth after chilling.
  9. Melt coating in a microwave-safe cup or double boiler. Let cool slightly before dipping.
  10. Dip lollipop stick ½" into coating, then insert into cake ball. Dip ball in coating, gently tap excess off.
  11. Add sprinkles immediately. Let cake pops dry upright in a stand or foam block for 1 hour.
  12. Store in fridge for up to 1 week or freeze for up to 6 weeks.

Notes

Make-ahead tip: Bake the cake a day in advance. You can also freeze undipped or finished cake pops for up to 6 weeks. Let them thaw in the fridge before serving.