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I love cake pops…I know they had their popularity between 2009-2011, but they are still my favorites!

These cake pops are a colorful and fun dessert to eat in just a few bites – for some, me included, they are something between a sweet treat and a fashion accessory.

The cake pops were first introduced by blogger Angie Dudley from Bakerella, and since then, they have become a phenomenon. Delicious, miniature, and for sure less demanding than a classic cake, cake pops took over the world.

Even after all those years, people still enjoy cake pops in the same way. Maybe they are not shown off as they used to be, but cake pops are always a treat that fulfills the needs of even most demanding guests.

Making Cake Pops (Overview)

We’ll have a full recipe with step-by-step instructions below, but here’s a brief overview so you know what you’re getting into.

The cake pops are easy to make and require some basic ingredients: crumbled cake, frosting, and icing. They are an outstanding way to use cake leftovers.

When you make cake that has a special shape, like a heart, there are always some odd pieces left. Also, if your sponge cake does not turn out perfect, you can fix it by simply turning it into cake pops.

You will notice I used crumbled muffins for this recipe, but they work just as well and I happened to have some leftovers. They turned out perfect!

I made my frosting that works well with any type of crumbled cake, and for the grand finale, I dipped the cake pops in melted white chocolate.

You can decorate the cake pops as you desire, but I always go with sugar décor, which is honestly very easy to use and very effective.

Making The Frosting

We’ll have a full recipe with step-by-step instructions below, but here’s a brief overview so you know what you’re getting into.

The frosting I have here will work perfectly with crumbled sponge cake. It is really basic in terms of ingredients but has an amazing texture and flavor. Cream cheese, butter, vanilla, and powdered sugar is all you need.

This frosting does not have overpowering flavor but complements the cake. It is very creamy and mild, but with great moisture. The cake pops will have a fabulous texture thanks to this frosting.

Because it is a simple frosting, it is easily adjustable. You can add in your desired extract for even more flavor.

Some of my favorite combos are:

Orange extract with chocolate crumbled cake
Almond extract with crumbled lemon cake
Strawberry with crumbled red velvet cake
Mint extract with dark and rich chocolate cake

The frosting has a nice amount of fat, so the cake pops will firm up, but not become too firm, which is just perfect.

Making The Cake For Cake Pops

Now, many people go with cake boxes as an easy start to cake pops. I don’t have anything against cake mixes, and I use them myself for recipes like cake mix peach cobbler or coffee cake, but I prefer homemade cooking.

Still, I must confess I use these from time to time, just when I have a lack of energy or feel too lazy to weigh and measure ingredients.

If you are looking for a sponge cake recipe to make yourself, you can find many on this site. Any cake with a spongey texture is a perfect candidate for the cake pops.

Once you have your sponge cake, cool it down and break it into crumbs by hand or food processor.

Besides this, there are gadgets that you can use to make cake pops. These are meant just to be baked and dipped into chocolate or desired icing, and not made with frosting.

Frosting Mix Cake Pops Recipe

Preparation time: 2 hours

Servings: 10

Ingredients

For the cake:

1 cup flour
½ cup sugar
½ tsp baking powder
1 pinch salt
2 tbsp cocoa powder
1 small egg
¼ cup buttermilk
3 tbsp melted butter
½ tsp vanilla extract
Red food coloring, as desired

For the frosting:

5 oz cream cheese
1 cup powdered sugar
¼ cup unsalted butter
1 tsp vanilla extract

For the glaze:

4 oz chopped white chocolate

Instructions

1. Preheat oven to 350°F. Line a 6-hole muffin tin with paper liners.

2. In a mixing bowl, beat egg, buttermilk, vanilla, sugar, melted butter, and food coloring.

3. Sift in flour, cocoa, salt, and baking powder. Stir until smooth. Scoop the mixture into paper liners, up to ¾ full.

4. Bake the cakes for 20 minutes. Cool completely, then crumble.

5. Make the frosting: in a mixing bowl, beat cream cheese, butter, and vanilla.

6. Gradually stir in powdered sugar.

7. Once you have your frosting, combine it with the crumbled cake.

8. Stir to combine and place the mixture in a fridge for 1 hour or until firms a bit.

9. Shape the mixture into 10 cake pops.

10. Melt 1oz of chocolate in a microwave. Dip each cake pop stick into the chocolate and then into the cake pop.

11. Place the cake pops in a freezer for 30 minutes.

12. Melt the rest of the chocolate and place it into a narrow deep glass.

13. Dip each cake pop into the melted chocolate and shake off the excess.

14. To make sure the cake pops will stay upright, I always stick them into a piece of foam. You can also place them on a baking sheet lined with parchment paper, but you will not have that nice and rounded shape.

15. Refrigerate the cake pops for another hour and serve.

16. To decorate, you can melt more white chocolate and drizzle over cake pops, use milk, or dark chocolate. Instead of sprinkles, you can sprinkle the cake pops with freeze dried berries.