Cake Pops

Wondering how to make cake pops from scratch? It’s easy. Here’s simple directions on turning almost any kind of cake and everyday ingredients into irresistibly charming cake pops.

Cake Pops

Known as cake pops, these sweet little confections are ridiculously easy to make from scratch with cake and other ingredients you probably already have on hand. Given how sweet and cakey and simple these little confections are, they’re the perfect party dessert—even if you’re a party of one.–Julie Van Rosendaal

What Would Alice In Wonderland Eat?t

The author of this charming cake pops recipe is someone who sees the world much as Alice did while in Wonderland. And when in Wonderland, do as Alice would. Which is exactly what the author has done throughout Alice Eats: A Wonderland Cookbook. It’s the tale of Wonderland as seen through Alice’s eyes, recipes included. We’re in deep, deep like with it.

Cake Pops

  • Quick Glance
  • (2)
  • 45 M
  • 1 H, 45 M
  • Makes 3 to 4 dozen
5/5 - 2 reviews
Print RecipeBuy the Alice Eats: A Wonderland Cookbook cookbook

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Ingredients


Directions

In the bowl of a standing mixer, beat the cream cheese and butter until smooth and creamy. Beat in the confectioners’ sugar and milk or half-and-half until smooth. You want the mixture to have the consistency of soft frosting. Scoop about 1/3 of the frosting mixture into a small bowl.

Crumble the cakes finely into the bowl of frosting and stir until well blended. If the cake pop mixture seems dry, add some or all the remaining frosting. Cover and refrigerate for at least an hour or up to overnight.

Roll the cake pop mixture into 1-inch balls. (If you prefer cake pebbles to cake pops, make them a little imperfect so they resemble pebbles.) Place the cake pops on a parchment-lined baking sheet, and place the sheet in the fridge or freezer while you melt the chocolate or up to several hours. [Editor’s Note: The cake pops were easier to dip and in fact looked prettier when left in the freezer overnight before being dipped. This ensured they remained firm enough to stay together without creating little crumbs in the dipping chocolate.]

Melt the chocolate on low heat in the microwave or in a double boiler set over simmering water, stirring until smooth.

If you want the cake pops to be on sticks, poke a lollipop stick or wooden skewer into each cake pop and use it to dip the confection into the warm chocolate, turning to coat. Otherwise, use a fork or skewer to maneuver each cake pop as you dip. Set the dipped cake pops back on the parchment-lined baking sheet. If you like, sprinkle the cake pops with candy sprinkles, coconut, finely chopped nuts, colored sugar, or other decorations before the chocolate sets. Let the cake pops sit at room temperature or in the fridge until firm. For any cake pops that don’t look perfect after being dipped, go ahead and redip where needed (otherwise, if the cake pop isn’t evenly coated, the filling will ooze out where it’s only scantily coated).

Print RecipeBuy the Alice Eats: A Wonderland Cookbook cookbook

Want it? Click it.

Recipe Testers' Reviews

These cake pops are delicious. They're sweet, creamy, bite-size, and enrobed in chocolate. They'd be the perfect party dessert, even if you're a party of one. I divided the cream cheese mixture in half and used a red velvet layer cake in one part and a vanilla layer cake in the other. (I knew there was a reason I froze those cake layers!) I dipped the vanilla cake balls in dark chocolate and the red velvet in white chocolate. Nirvana. The cream cheese mixture doesn’t add a whole lot of flavor. Next time I'll add a teaspoon vanilla to the mix. (This might not be necessary with a dark chocolate cake, but with the vanilla and red velvet, the mixture needed a flavor boost.) If you're using moist cake layers, you might want to hold off on adding the milk or half-and-half until you see if the mixture needs it. Some of my cake balls were soft and squishy, even after chilling, which made them a bit hard to work with.

These cake pops are fabulous! I've made several different recipes for cake pops, and they frequently call for using canned icing, which is not something I relish eating nor is it something I like my kids to eat. Using a homemade mixture to hold the "cake pebbles" together was wonderful and delicious. I mixed the cake mixture and let it chill in the refrigerator overnight before attempting to make the pebbles. An ice cream scoop worked well to scoop out the mixture, and then I used my hands to finish forming the pebbles. My kids prefer a sweeter chocolate, so I melted a Trader Joe's Pound Plus bar in the microwave and it was just the right amount of chocolate. The dipping process was easy, and the pebbles held together well. The finished product didn't last long—these were delicious!

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Comments

  1. This is my first time visiting. Your cake pops are lovely! I am always on the lookout for desserts that can be enjoyed in small bites. Because, really, do I need an extra 600 calories? I do not. But I love my tasty treats. These look perfect. Thanks.

  2. Happy 15th birthday LC! I’ve sure enjoyed the years I’ve been following (okay, stalking) you! These cake pebbles look so festive! I might be tempted to spike a few of’em with a little liquor though! (I use cake crumbs for my bourbon balls!)

  3. I requested that our library purchase this book. I’ve never made cake pops, but I bought myself a BabyCakes maker for Xmas–couldn’t resist the $10 price. Maybe it’s time to open the box.

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