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Cake pops with white candy coating and colorful sprinkles on white marble surface

Homemade Cake Pops

Crumbled baked cake bound with cream cheese frosting, rolled into balls, attached to lollipop sticks, and dipped in smooth candy melt coating. Customizable with any flavor, color, and decoration combination. Makes 24.
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Prep Time 40 minutes
Cook Time 30 minutes
Rest Time 1 hour
Total Time 2 hours 10 minutes
Servings: 24 cake pops
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 baked 9-inch round cake layer, fully cooled (any flavor)
  • 3 to 4 tablespoons cream cheese frosting (see below)
  • 1/2 teaspoon pure vanilla extract (optional)
Cream Cheese Frosting
  • 115 g full-fat block cream cheese, softened 4 oz
  • 1 cup powdered sugar, sifted 120g
  • 1/2 teaspoon pure vanilla extract
  • Pinch of fine salt
Coating and Decoration
  • 400 g candy melts, any color 14 oz
  • 1 to 2 teaspoons refined coconut oil
  • 24 lollipop sticks
  • Sprinkles, sugar pearls, or other decorations as desired

Equipment

  • Mixing bowls
  • Cookie scoop
  • Parchment-lined baking sheet
  • Microwave or double boiler
  • Foam block or stand

Method
 

  1. Bake your cake and cool completely on a wire rack.
  2. Make the cream cheese frosting: beat softened cream cheese until smooth, add sifted powdered sugar in two additions, then vanilla and salt. Beat until light and creamy.
  3. Crumble the cooled cake into fine, even crumbs in a large bowl. Add 3 tablespoons of frosting and work through with clean hands until the mixture holds together firmly when squeezed into a ball. Add more frosting in half-tablespoon increments only if the mixture cracks when pressed.
  4. Portion the mixture with a cookie scoop into 24 equal pieces. Roll each between your palms into a smooth ball and place on a parchment-lined baking sheet. Refrigerate for 30 minutes until cold and firm.
  5. Melt 2 tablespoons of candy coating. Dip each stick tip 1.5cm into the melted coating and push halfway into the center of each chilled ball. Return to the refrigerator for 10 minutes to set the anchor coating.
  6. Melt the remaining candy coating at 50% microwave power in 30-second intervals, stirring between each, until fluid. Thin with coconut oil as needed to reach a flowing consistency. Working temperature should be 40 to 43°C (104 to 110°F).
  7. Dip each cake pop fully into the coating in one smooth downward motion. Lift straight up and gently tap the stick against the container rim while rotating slowly to shed excess coating. Add decorations immediately and stand upright in a foam block. Allow coating to set completely at room temperature for 20 to 30 minutes before refrigerating or serving.

Notes

  • Never refrigerate dipped cake pops immediately after coating; always allow 20 to 30 minutes at room temperature to prevent bloom (white streaking) on the surface.
  • Cake balls should be cold but not frozen when dipped; frozen balls cause the coating to crack as it sets.
  • Use a deep, narrow container for dipping so the entire ball can be submerged in one smooth motion.
  • Shaped, uncoated cake balls freeze for up to 6 weeks; thaw overnight in the refrigerator before inserting sticks and dipping.
 
Allergens: Contains gluten (cake flour), dairy (cream cheese, butter in cake, candy melts), and eggs (in the cake batter). Verify candy melt labels for tree nut processing if relevant. This recipe has not been tested in a certified allergen-free kitchen and cannot be guaranteed safe for any specific allergy.