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–+ servings
light pink cake pops on a white cake stand
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Easy Cake Pops

These Easy Cake Pops can be made using any flavor cake mix or frosting and colored any color you want. Add decorative ribbon to the sticks to fit your theme.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Chill Time 4 hours 30 minutes
Total Time 6 hours
Servings 16 cake pops
Author Meghan

Equipment

  • 2 9-inch round pans
  • Food safe disposable nitrile gloves
  • 16 Cake pop sticks
  • 1 food grade paintbrush optional

Ingredients

  • Non stick baking spray
  • 1 box cake mix such as Duncan Hines, prepared according to package directions
  • ¼-½ cup frosting homemade or store bought, see note
  • candy melts
  • sanding sugar optional
  • luster dust optional

Instructions

Bake the Cake:

  • Prepare two 9-inch round cake pans by spraying them with a baking spray such as Pam for Baking.
  • Prepare the cake mix batter according to the package directions.
    yellow cake batter in a metal mixing bowl with a paddle attachment in the batter
  • Divide the batter equally between the two pans.
    two 9-inch round cake pans filled with yellow cake batter
  • Bake the cakes according to the package directions. Remove the pans from the oven and allow to cool for 10 minutes in the pans.
    two round 9-inch cakes baked in cake pans
  • Remove the cakes from the pans to cooling racks and allow them to cool to room temperature.
    two 9-inch round cakes cooling on a cooling rack
  • Wrap one of the cakes in plastic wrap, place it in a freezer bag, and freeze it for another use.

Make and Dip the Cake Pops:

  • Process the other round cake into crumbs by placing pieces of the cake into the bowl of a stand mixer fitted with a paddle attachment.
  • Add about ¼ cup frosting and mix until incorporated. You want all of the crumbs to stick together. Add more frosting if the mixture is not sticking together.
  • Wearing food safe nitrile gloves, scoop a few tablespoons of the dough and roll it into a ball. Repeat with the rest of the dough until you have about 16 balls. Place them on a waxed paper lined baking sheet.
    balls of cake on a wax paper lined baking sheet
  • Refrigerate for at least 4 hours or freeze for 30 minutes.
  • Melt the candy melts according to the package directions. I use a tall glass, mason jar, or measuring cup and microwave them at 50% power in 30-second intervals until completely melted.
    melted white chocolate candy melts in a glass mason jar with a small silicone spatula
  • Dip the end of a cake pop stick into the melted candy melts.
  • Carefully insert the stick into the cake ball. Repeat with the remaining cake pops.
  • Refrigerate the cake pops for about 10-15 minutes to set the stick. You may need to reheat the candy melts to get them to melt completely again so the candy is smooth enough for dipping.
  • Have the sanding sugar ready, if using, with a dish to catch the excess sugar, as well as a new baking sheet covered in waxed paper.
  • Taking only a few cake pops out of the refrigerator at a time, dip each cake pop in the melted candy melts, shake off the excess, and quickly shake on some sanding sugar (if using). Place the dipped cake pops on the new baking sheet.
    a cake pop covered in light pink white chocolate on a wax paper lined baking sheet
  • Once you have dipped all of the cake pops, refrigerate them to set the candy melts.
    cake pops drying on a wax paper lined baking sheet
  • If desired, dip a food-grade paintbrush in luster dust and brush across the surface of each cake pop.
    a small jar of iridescent edible glitter
  • Continue to refrigerate the cake pops until ready to serve.
    light pink cake pops in a cake pan

Notes

Easy Vanilla Buttercream recipe HERE
Cake pops can be made several days in advance and refrigerated until ready to use. I have had success freezing the cake pops, but you do risk the coating cracking during the freeze/thaw process or condensation causing the color to run.
You're Gonna Bake It After All
bakeitafterall.com