Learn how to make homemade cake pops completely from scratch, with no box cake mix or canned frosting. Combine homemade vanilla cake and vanilla buttercream and dip in white chocolate for a sweet treat kids (and adults, too!) always go crazy for. Watch the video tutorial for all my best shaping tips.
See my chocolate cake pops recipe, too.
I originally published this recipe in 2015 and have since added new photos and a video.
Have you ever seen a child peering into the food display case at Starbucks? I’m not an expert, but I’m willing to bet that 9 times out of 10, the child will ask for a cake pop. This is definitely the case with my own kids, anyway! There’s just something so irresistible about those Starbucks cake pops—a perfectly portioned treat on a stick in eye-catching colors and shapes, topped with sprinkles. It’s hard to say no to something this tempting!
I first began making homemade cake pops when I wrote Sally’s Candy Addiction. In fact, this recipe is published in that book. I wanted to share it on my website as well because I’ve received lots of questions about making from-scratch cake pops.
One reader, Debby, commented: “Made 160 vanilla and chocolate cake pops for my daughter’s graduation party! They turned out great! Many asked where we had purchased them. They looked amazing and tasted awesome, too! Thanks, Sally, for your rolling advice, tips, and techniques. It was nice that you could prepare them ahead of time and freeze them. ★★★★★”
One reader, Luisa, commented: “My first time making cake pops and they were perfect! My kids and their friends loved them. This recipe is going to be a staple in our house for special occasions. ★★★★★”
Taste the Homemade
The difference between these cake pops and others you may have tried is that these are 100% homemade. There’s no box cake mix or canned frosting, which results in a totally unique cake pop experience. You can actually TASTE the homemade.
Today I’ll go over all my tips, tricks, and secrets to crafting the perfect pop as well as the homemade vanilla cake and vanilla buttercream used inside. There’s lots of ground to cover so let’s pop right to it. (Couldn’t help myself!)
How to Make Homemade Cake Pops
Since we’re leaving the box cake mix and canned frosting on the store shelves, we’ll need to take extra time to prep both from scratch. Here’s an overview of the process:
- Make a 1-layer vanilla cake and let cool.
- Make vanilla buttercream frosting.
- Crumble cake into frosting and mix.
- Roll the mixture into balls.
- Dip in melted chocolate.
- Top with sprinkles and let dry.
- EAT!
Make-Ahead Tip: You can make the cake in advance, because it needs to cool completely before you crumble it into the frosting. I always make the cake the night before, then finish the cake pops the next day.
My recipe for vanilla cake is very straightforward. It’s basically a scaled-down version of my favorite vanilla layer cake. I encourage you to use the correct size pan for the cake. This cake is too large for a typical 9-inch cake pan. You’ll need to use a 9-inch springform pan because it rises quite high. Or you can use an 11×7-inch pan instead. A 10-inch springform pan would work as well.
Besides lollipop sticks, a mixer, and the correct size pan, you don’t really need much else to get started!
Then make the vanilla frosting. The difference between this and frosting out of a container is the TASTE; you can tell these cake pops are special and it’s because you started with from-scratch components. This frosting recipe yields *just enough* to barely moisten the cake crumbs. Any more than that and the cake pops would be greasy.
Now it’s time to crumble the cake and mix with your frosting.
(Crumbling the cake into the frosting sounds super weird when you think about it and that’s exactly what cake pops are—super weird when you think about it. It’s cake and frosting mixed together to form a truffle-like ball. Pop a stick in it and dunk into coating. Yep, it’s weirdly delicious and awesome and you need to embrace it.)
Once the two are mixed together, it’s time to roll the mixture into balls.
3 Success Tips for Shaping & Dipping Cake Pops
Success Tip #1: It’s easier to roll the cake + frosting mixture into perfectly round balls if it’s cold. So what I do is roll the balls right after the two are mixed together. They’re pretty misshapen because the cake + frosting mixture is super moist—and at room temperature. Chill the balls in the refrigerator for at least 2 hours. After that, give them another quick roll to smooth out the sides. When they’re cold, they’re easier to smooth out and form perfectly round shapes.
Now let’s dunk! You can dip the cake balls in melted white chocolate, which is what I prefer for the best taste, but that stuff is pretty expensive. And you need a good amount for all 40 cake pops! If desired, you can use candy melts/candy coating instead.
- A 2-cup glass liquid measuring cup is the perfect depth for dipping the cake pops.
- You can used colored candy melts or tint the white chocolate with gel food coloring.
Success Tip #2: To ensure the cake ball stays secure on the lollipop stick, dip one end of the stick into the coating first (just about 1/2 inch down). Then insert the coated end into the center of the cake ball. This helps the cake ball adhere to the lollipop stick.
Success Tip #3: The best way to allow the coating to dry and set—without ruining the perfectly round cake pop—is to place them right-side-up in a large styrofoam block or even a box. I used a box, as pictured below, for this batch. I just poked little holes into it.
Easy and cheap:
If you’re topping with sprinkles (always recommended!), add them now before the chocolate sets. I used rainbow sprinkles on the white chocolate and white sprinkles on the light pink-tinted white chocolate (like Starbucks!).
Cake pops dry/set within an hour or so.
Cake Pop FAQs
Cake pops are an ideal celebration-worthy treat to make ahead of time because they freeze beautifully. I simply freeze them in a large zip-top freezer bag or freezer-safe container after they’ve fully dried. They can stay in the freezer for up to 6 weeks, then thaw them overnight in the fridge.
Tinting the coating brings a fun POP of color! I usually stick to just white + one other color. Again, you can use colored candy melts for the coating or you can tint the white chocolate with gel food coloring. Then of course you can mix up what sprinkles you use!
Check out my recipe for chocolate cake pops here. You can also switch up dunking in white or dark chocolate.
If your cake pops have some cracks on them, the melted chocolate could have been too hot. Let the melted chocolate or candy coating sit for 5 minutes to slightly cool down before dunking the cold cake balls into it. That usually helps!
Homemade Cake Pops
- Prep Time: 2 hours
- Cook Time: 36 minutes
- Total Time: 7 hours
- Yield: 40 pops
- Category: Cake Pops
- Method: Baking
- Cuisine: American
Description
Homemade vanilla cake pops with vanilla buttercream from scratch—no cake mix or canned frosting! Follow my thorough instructions, tips, and video tutorial for best results.
Ingredients
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk (or buttermilk)
Frosting
- 7 Tablespoons (99g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 2–3 teaspoons heavy cream or whole milk
- 1 teaspoon pure vanilla extract
Coating
- 24 ounces (678g) candy melts (or white chocolate bars)*
- sprinkles
Instructions
- Preheat oven to 350°F (177°C). Grease a 9-inch springform pan.
- Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla extract and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed.
- Add the dry ingredients and milk to the bowl with the wet ingredients and mix on low speed until combined. Give the thick batter a quick stir with a spatula to ensure there are no large lumps at the bottom of the bowl. Pour and spread the batter evenly into the prepared pan. Bake for 30–36 minutes or until a toothpick inserted in the center comes out clean. If the top begins browning too quickly in the oven, loosely tent with a piece of aluminum foil.
- Allow the cake to cool completely in the pan set on a wire rack.
- Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract and mix on low speed to combine. Increase to high speed and beat for 3 full 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 the frosting and cake crumbles together until combined.
- Scoop 1 Tablespoon (about 20g) of cake/frosting mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours, or freeze for 1 hour to set the shape. Re-roll the chilled cake pop balls to smooth out, if needed. Place the tray back into the fridge, as you’ll only work with a couple at a time.
- Melt the chocolate or candy melts in a 2-cup liquid measuring cup (best for dunking!) in the microwave in 20-second increments, stirring after each increment, until melted and smooth. You can also use a double boiler on the stove, if you prefer.
- Coat the cake balls: Remove just 2 or 3 cake balls from the refrigerator at a time. Dip the end of a lollipop stick about 1/2 inch into the coating, then insert the coated end into the center of the cake ball. Only push it about halfway through the cake ball. Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drip off. Decorate the top with sprinkles and place upright into a styrofoam block or box (as explained in the blog post). Repeat with remaining cake balls, working with just a few out of the refrigerator at a time. The cake balls must be very cold when dipping!
- Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: I always make the cake 1 day ahead of time. Cover and keep at room temperature. You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator, then continue with step 9. You can also freeze the finished cake pops for up to 6 weeks once the coating has fully set. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): 9-inch Springform Pan (a 10-inch springform pan or 11×7-inch pan will work, too) | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Measuring Cup | Lollipop Sticks | Americolor Food Coloring
- Coating: You can use candy coating/candy melts, or chopped white chocolate. I typically use Ghirardelli brand white chocolate melting wafers. Semi-sweet, bittersweet, or milk chocolate baking bars work, too. Coarsely chop the chocolate and place it in a microwave-safe bowl or glass liquid measuring cup, along with 1/2 teaspoon vegetable oil to help thin it out. Microwave in 20-second increments, stirring after each 20 seconds, until melted and smooth. Keep warm over a double boiler.
Reader Comments and Reviews
Is there a brand of candy melts that you would recommend? I’m not the biggest fan of the Wilson’s brand.
Hi Katelyn, we like using Bakers or Ghirardelli brand pure white baking chocolate. Ghirardelli also has candy melts/wafers.
Hi! Your recipe is the best cake pops ever! Way better then starbucks. I have never froze them before so I was curious, do they taste just as good after being thawed? Or is fresh still the best? Thank you!
Hi Jean, freezing works wonderfully here! See recipe notes for details.
I want to use rainbow nonpariels for sprinkles on these cake pops, but I’m concerned if I froze them, and then thawed them in the refrigerator, that the colors in the nonpariels might bleed when thawing and mess up the appearance of the cake pops. Do you think that would be an issue?
Hi Kelly, that could be a possibility, especially depending on the brand of your nonpareils. Some release more colors than others. Can you test it with 1-2 cake pops before freezing the entire batch?
Best wishing cake ever
I used a 9 inch spring form pan but needed to cook for an extra 10 minutes I had to cook an extra 10 minutes in order to get the toothpick to come out clean. My measurements were correct.
In the end they were very tasty!
Hi Sally, I am having problems with the chocolate cracking. Are you dipping the cake balls directly from the refrigerator? How warm is the chocolate? Thank you.
Hi Kary, if the temperature difference between the cake pops and the melted chocolate is too much, then they will often crack. Leaving the cake pops at room temperature for a few minutes before dipping is a great solution. Hope this helps!
Best wishing cake ever
Hi Sally, I have made this recipe previously and loved the cake pops! I am now making them for a friend’s baby shower and need to make a double batch. What size pan would you recommend I bake the cake in?
Hi Emily, for best results, we recommend making two separate batches of the cake rather than doubling. You can double the frosting, and you may find it helpful to make individual batches of the coating as well. So glad they were a hit!
Hi Sally! Great recipe! I’m wondering if you’ve tried thinning the melting chips out with Crisco or shortening? I’m using Wilton chips and I can’t get them thin enough to dip easily. Would this affect the set of the chocolate as it’s drying? Or the taste? Thanks so much for the great recipe!
Hi Kat, for best taste and results, we recommend sticking with vegetable oil to help thin out the chocolate coating. Hope this helps!
Hi! I want to make this recipe and the chocolate pops but 80 pops is way too much – am I OK to halve these recipes? What size cake pan should I use?
Hi Fani, halving the recipe should work just fine. An 8 inch pan– regular cake pan, not a springform pan– should be large enough for half of the recipe. Same temperature, and use a toothpick to check for doneness. Enjoy!
Can these be outside for any amount of time without melting?
Hi Doris, yes, they can—exact amount of time will vary by the exact weather and humidity.
Thank you so much for the great tutorial. My pops turned out great! I used my own recipes but used all your tips and tricks. Thank you so much!!!
If I choose to leave the cake balls in the fridge overnight before dipping them, should i cover them or put them in a container?
Hi Sheree, you can lightly cover the cake pops or store them in an air-tight container.
So excited to try this today, I just wonder, can I use this recipe and steps to make them as a cakesicle ? X
Hi Katy, cakesicles are SO cute, but we haven’t actually tested making them ourselves. Let us know if you give them a try using this cake pops recipe!
Absolutely! I’ve seen some readers use this recipe for other “pop” shapes like cakesicles.
Can you use a regular round cake pan to make the cake?
Hi Doris, A regular 9 inch cake pan wouldn’t work, but a 10-inch round cake pan would work nicely. 9-inch round cake pan is not large enough; even if it is tall, such as 3-inch tall sides, the cake will not bake evenly.
I have 1/2 pound cake that wasn’t eaten. Can I make cake pops out of it?
Hi Sharon, absolutely. The amount of frosting will depend on exactly how much cake you have left. You’ll want enough to just moisten the crumbs.
Hi I am making them today for the first time and my cake batter is sort of gooey. What should I do?
Hi Donna, Buttercream will break and get greasy if the butter was too warm to start with, make sure to use proper room temperature butter. Chilling the pops will help.
I’ve made these before and am back for more! What kind of rainbow sprinkles are on the white cake pops?
Hi Lisa! The pictured sprinkles are a rainbow mix from Michaels craft store (the brand Sweet Tooth Fairy).
I have leftover cake and frosting for an event. What quantities/measurements of cake and buttercream should be mixed together?
Hi Katrina, the ratio can change based on the exact cake and frosting you’re using, but you’ll want enough to *just* moisten the crumbs.
Hello can I use whole wheat flour for the cake pops?
Hi Jay, We don’t recommend it. The cake will likely taste too dry. We recommend sticking with all purpose flour for best results.
The flavor of these cake pops is absolutely perfect! I’m not sure if I messed something up, but the texture of the cake was a little bit grainy once it was baked, and even after it was mixed with the frosting. If I could figure out how to make the texture more smooth, this recipe would be absolutely perfect! Everyone loved these cake pops, and I will definitely try to perfect them the next time around. Thank you, Sally!
Hello! Can I use your strawberry buttercream as the frosting for these cake pops? Thanks!
Hi Maya, The strawberry frosting recipe makes a larger quantity, you could use it with some leftover. Or you can simply add the freeze dried strawberry powder to this frosting. Enjoy!
my chocolate keeps clumping after the first cake pop is dipped. at first i thought i had burnt the chocolate but it happened again with a fresh batch of chocolate. any tips?
Hi Kaitlyn, what brand of chocolate are you using? Is it too cool, as in it cooled too long before starting to dip the cake pops?
Wow, this recipe brings back memories! Making cake pops at home is a fun activity, but sometimes you just crave deliciousness without the mess. That’s where Candy’s Cake Pops comes in! We offer a huge variety of mouthwatering custom cake pops online. From classic flavors to whimsical designs, we have something for everyone. Skip the baking and search for cake pops near you on our website. We’ll deliver delicious cake pops straight to your door for a hassle-free treat!
When I dip the cake pots in the chocolate When I dip the cake pops in the chocolate it is too thick and heavy. Is there a trick to make it thinner?
Hi Dana, you can try melting the chocolate with 1/2 tsp of vegetable oil to thin it out. Hope this helps!
I am using two 9” cakes I made for another purpose but couldn’t use. Should I double the frosting recipe or will this frosting recipe here be enough?
Hi Marsha, you will like need to double!
The recipe turned out perfect! We got about 50 and they looked professionally made! Thank you!
These cake look so good. I am going to try these for sure
Hi! I love the cake pop recipe. I made them todày and I used crisco to thin out my candy melts but it didn’t give me the right consistency. Can I use vegetable oil instead of crisco and if so how do I use for 24 oz of candy melts? Thank you for this recipe it’s amazing!
Hi Ashley, see recipe Notes – we usually use 1/2 tsp vegetable oil melted with candy melts.
I’m hoping to make cherry-flavored cake balls – any advice for using powdered cherry extract? If I add 28 grams of cherry powder, do I reduce the flour by 28 grams? I just don’t want the cake to be too dry!
I also have liquid cherry emulsion, in case that can be used somehow.
Thank you for your wonderful recipes!!!
Hi Leah, we haven’t tested any of our cakes using powdered extract, so we’re unsure of the results and if it would be a 1:1 swap with the flour. The emulsion would be a better choice here!
Thank you so much for this recipe! It has been a hit so many times! Now I’m being requested to make red velvet cake pops, but I don’t see any on your website!! Can you bail me out?!?
Hi Janet, we have not used our red velvet cake to make cake pops, but other readers have told us they used it with success! If you use cream cheese frosting just keep in mind that it should be stored in the refrigerator. Would love to hear how you get on!
Do you have to use a spring form pan vs a regular cake pan?
Hi Mary! A regular 9 inch cake pan wouldn’t work, but a 10-inch round cake pan would work nicely. 9-inch round cake pan is not large enough; even if it is tall, such as 3-inch tall sides, the cake will not bake evenly.