Cake Pops

cake pops various decorated overhead
Photo: Karla Conrad
Prep Time:
1 hrs 45 mins
Freeze Time:
1 hrs
Stand Time:
30 mins
Total Time:
1 hrs 45 mins
34 to 36 - cake pops


  • 1 package 2-layer-size desired-flavor cake mix

  • 1 cup desired-flavor frosting

  • 12 ounce vanilla- or chocolate-flavor candy coating, chopped

  • 12 ounce semisweet, dark, or white baking chocolate, chopped

  • 34 lollipop sticks

Basic Butter Frosting

  • ¼ cup butter, softened

  • 2 ⅔ cup powdered sugar

  • 2 tablespoon milk

  • ½ teaspoon vanilla


  1. Prepare cake mix according to package directions. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking sheets with waxed paper; set aside.

  2. Remove cooled cake from pan and crumble into a very large mixing bowl. Add frosting. Beat with an electric mixer on low speed until combined. Using a small scoop, drop mixture into 1-1/2-inch mounds onto prepared trays; roll mounds into balls and freeze for 30 minutes.

  3. In a small microwave-safe dish heat 1 ounce of the candy coating (about 1/4 cup) on 50 percent power (medium) for 60 seconds until melted and smooth, stirring once. Dip one end of each lollipop stick into melted candy coating and poke sticks into balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes more or until balls are firm.

  4. Place remaining candy coating and chopped chocolate in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Working in batches, dip balls into melted chocolate mixture. Allow excess to drip off; place balls on clean waxed paper-lined trays or baking sheets.* After coating is set, transfer to storage containers and store, covered, in refrigerator. Let stand at room temperature at least 30 minutes before serving.

Basic Butter Frosting

  1. In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2/3 cup of the powdered sugar, beating well. Gradually beat in 2 tablespoons of the milk and the vanilla. Gradually beat in the remaining 2 cups powdered sugar until smooth. If necessary, beat in enough of the remaining milk, 1 teaspoon at a time, to reach spreading consistency.

Make-Ahead Directions:

Layer cake pops between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 1 month.


If you don't want pops to have a flat side, poke the ends of the lollipop sticks into Styrofoam or florist's foam to suspend the pops until chocolate is set.

Red Velvet:

Use red velvet cake mix, Basic Butter Frosting, vanilla-flavor candy coating, and white baking chocolate for dipping. Reserve 1/2 cup crumbled cake. After dipping pops in white chocolate, sprinkle with reserved crumbled cake.


Use yellow cake mix, Coffee Frosting, vanilla-flavor candy coating, and white baking chocolate for dipping. After dipping pops in white chocolate, sprinkle with 1/4 cup crushed chocolate-covered espresso beans while chocolate is still wet.

Chocolate-Covered Cherry:

Use chocolate cake mix, Almond Frosting, chocolate-flavor candy coating, and semisweet or dark chocolate for dipping. Before freezing the mounds of dough in Step 2, form each mound around a well-drained maraschino cherry.

Nutrition Facts (per serving)

207 Calories
10g Fat
30g Carbs
1g Protein
Nutrition Facts
Calories 207
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 30%
Sodium 126mg 5%
Total Carbohydrate 30g 11%
Total Sugars 23g
Protein 1g
Calcium 30.3mg 2%
Iron 0.9mg 5%
Potassium 39mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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