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
If I store them in a container should I seal the lid? Using a Tupperware.
Yes, keep them covered tightly.
Hi Sally, if I prefer to make the recipe a bit less sweet, can I simply reduce the amount of sugar in the frosting? By how many grams would it be “safe” to do (not to mess up the proportions)? Thanks a lot in advance!
Hi Natasha, you can reduce the confectioners’ sugar in the frosting but that will create a much thinner frosting. It shouldn’t make a huge difference in the texture of the cake pops, though. (Or you can very slightly reduce the sugar in the cake.)
I did everything the recipe asked but the cake part tasted terrible. It would cook either so it was mushy even when overcooked. the frosting was good though.
This recipe looks good but I haven’t got a springform pan. Is there any alternative you’d suggest?
Hi Grace, If you don’t have a springform pan you can use an 11×7 pan instead.
I made these using the buttermilk for the cake, skim milk for the frosting, and white chocolate for the topping and they are truly amazing. Best cake pops I’ve ever had!! A little bit time consuming to make the first time but once you have it figured out they are easy. It is pretty hard to mess them up. The white chocolate coating seems thick when you put it on but once it dries it’s actually not that thick. It’s perfect.
Hi. I am looking to use your receipe. About how many cake pops do you get out of one batch? I need over 100+ and trying to judge ingredients and time frame to make.
I have to travel from Pa to Georgia with these in 2 weeks. Planning to freeze, put inside plastic container and then a cooler for the 11 hour drive. Package them up for guests in the hotel.
Hi Barbara, one batch makes about 40 cake pops!
Hi Sally!
I made your yellow cake today and (although absolutely delicious) it stuck to the pans and created a crumbled mess. I don’t want to waste it, so I was thinking of making cake pops. I’ve made cake pops before, so I know what a proper dough looks like, so I was thinking of using this frosting recipe to mix with the cake. Do you think it would be enough?
Thanks!
Hi Sarah! You can use this frosting for the cake pops, but you may need a little extra since the yellow cake is 2 layers. (Not necessarily a double batch of this recipe because this makes a rather large 1 layer cake.) I would start with this amount of frosting, then make a 1/2 batch if needed to get the proper consistency crumb.
This looks perfect, one question though, how can I adapt this properly to make lemon cake pops?
Hi Andy, I haven’t tested anything but you could try replacing some of the milk with fresh lemon juice. Perhaps add the zest of 1-2 lemons, too.
Omg it’s so amazing! Tastes delicious! I made them with my cousin too!!!
Hi Sally, your recipe looks delicious and very easy to follow, especially with your amazing tips! I’m planning on making funfetti cake pops for an upcoming birthday party. Would it be fine if I just add some sprinkles to the cake batter for that? Thanks:)
Yes, absolutely! I’d start with 1/4 cup of sprinkles.
I wanted to try these out and make these for my boyfriend’s birthday. Although really good, I do believe the cake pop has too much frosting to cake ratio. I made the recipe as is. It was TOO moist which is not necessarily a bad thing, since we all have our preferences. If this is 1 cup of frosting, I would probably half the frosting recipe to make only 1/2 cup next time. It also helps the recipe be not as sweet too!
The cake is perfect as is. I love how dense it is. Freezing undipped cake-pops worked like a charm for when I was ready to dip a couple weeks later. Thanks!
(I’ve made cake-pops multiple times before, but usually put only 1/4 cup frosting to 9x13in cake pan. Keep in mind that the cakes I make aren’t as dense)
Hi! I intend on making this 2 days before a huge birthday party. Is it possible to dip the cake pops prior, leave it in the fridge and take them out 1-2h before the party? I’m afraid it’ll condense and ruin the cake pop! Would like to add 3-4 tbsp of cocoa powder as well to make a chocolate sponge!
Hi Crystal, You can keep the coated cake pops in the the refrigerator for up to 1 week and they will be just fine. For chocolate cake I recommend following my recipe for chocolate cake pops.
Can I just add lemon extract to the buttercream to get a lemon flavor?
I don’t see why not!
Yummy stuff! Im never paying 2.95 at starbucks for my kids cake pops ever again!
Are you able to make this in a cake pop maker instead?
You could use the cake batter in a cake pop maker – that bakes the cake in round shapes so no need to crumble the cake and mix it with frosting. Just bake the cake balls and coat!
Really want to try it!
But, how much frosting will it be in total ( ex. 1 cup, 2 cup), because I am using pre-made frosting!
You need 1 cup of fairly thick frosting.
Great Recipe!! One question- does it matter if the egg isn’t room temperature? Will it affect that cake pops? Thanks!
It does! Here is why Room Temperature Ingredients Make a Difference. To warm up your eggs simply place the eggs in a bowl of warm water for 10-15 minutes. I usually do this while I’m getting other ingredients ready.
I made these for my sisters gender reveal and they were absolutely perfect!! Everyone loved them so much that I was asked to make more. I am now going to try the chocolate ones!! Thank you!
These were the most amazing cake pops EVER. I used to buy my cake pops from a local bakery because they were absolutely divine, but this recipe tastes exactly like it, I’m never buying them ever again! This recipe got me started on my baking journey this quarantine season and I love your website. I’m going to be baking from your recipes, Sally! Thank you!
I have been making these cake pops for about a year and they are a huge hit! I do a few things different (like use almond extract instead of vanilla), but this is by far the best recipe I’ve found! Thank-you
Thanks so much Sally.
My kids loved them.
I love your recipes. Can’t wait to try out another one.
They are super rich and delicious. Yum! The whole family loved it! Would definitely recommend.
Can I make these cake pops with other cake/frosting recipes on your site? Is the frosting/cake ratio the same as with a regular cake, or is it different? My daughter wants red velvet pops with cream cheese frosting. I didn’t see a recipe for that on your site. Thanks so much!
Your recipes was amazing .My boy birthday was April 6, 2020. His request to make cake pop and i saw this . I did vanilla and chocolate and both cakes are perfectly delicious and moist. First time ever to make cake pop from scracth.Thank you so much for sharing your talent. Next I’m looking if you a recipes for cheesecake, my other boy request for his birthday!
What a delicious birthday dessert for your son! So glad these were a hit 🙂 Here are all of my cheesecake recipes!
Hi. I’m thirteen years old and kind of new to baking. I wanted to make these cake pops for Easter and I had two questions
1. Instead of pure white chocolate can I use white chocolate chips?
2. To help dry the coating after applied to the cake pops would freezing them for 5-10 minutes work?
Thank you!
Hi! I don’t recommend white chocolate chips as they will not melt down smoothly. Use candy coating/candy melts, almond bark, or pure white chocolate and see the recipe notes for details. The coating does set pretty quickly but you can certainly use the refrigerator or freezer to help speed them along if you have the space.
Hello 🙂 I am planning on using this recipe for my moms birthday, but wanted to decorate the outer cake pops with a cheetah/ leopard design. I was thinking to pipe coloured royal icing to make the patterns, but I worry that it wont turn out right. Do you have any suggestions/ recipes on how to do this? Thanks a bunch!
How fun! I have never tried this but you can try making a paint with gel food coloring and a few drops of clear alcohol (or even clear vanilla) and paint the design on the set chocolate. Or try food color markers if you have them!
Hi so delish
omg…. just amazing 🙂
This recipe was amazing and most of all delicious! Even with its extraordinary taste, the recipe was quite simple and easy! Definitely recommend this!
Can I half this recipe? It’s a lot for just my two kids 🙂
I can’t see why not!