20 Delicious Cake Pops Recipes Easy to Make

Mmm, who can resist the sweet, bite-sized joy of cake pops? Perfect for parties, gifts, or just a little treat for yourself, these 20 easy-to-make recipes are sure to delight. From classic chocolate to funfetti and beyond, there’s a flavor for every occasion. Dive into our roundup and discover how simple it is to whip up these adorable confections that are as fun to make as they are to eat!

Vanilla Cake Pops with Chocolate Coating

Lingering over the simple joys of baking brings a sense of calm to my busy mornings, and nothing quite captures the essence of sweet simplicity like vanilla cake pops dipped in rich chocolate. These tiny treats are a delightful project for a quiet afternoon, offering a perfect balance of fluffy cake and smooth chocolate in every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 12 oz semi-sweet chocolate, chopped
• 1 tbsp vegetable oil
• 24 lollipop sticks

Instructions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine the flour, baking powder, and salt in a separate bowl.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely, then crumble it into fine crumbs in a large bowl.
8. Roll the cake crumbs into 1-inch balls and place them on a baking sheet lined with parchment paper.
9. Insert a lollipop stick into each ball and freeze for 15 minutes to firm up.
10. Melt the chocolate and vegetable oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
11. Dip each cake pop into the chocolate, allowing the excess to drip off, then return to the parchment paper.
12. Let the chocolate set at room temperature for about 1 hour before serving.

After the chocolate sets, these cake pops reveal a tender interior with a crisp shell, a contrast that’s endlessly satisfying. Arrange them in a vase for a charming centerpiece, or tie them with ribbons as sweet party favors.

Red Velvet Cake Pops with Cream Cheese Frosting

Just like the quiet moments of a Sunday morning, these Red Velvet Cake Pops with Cream Cheese Frosting bring a sense of comfort and joy. They’re a delightful twist on the classic cake, perfect for savoring slowly or sharing with someone special.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tbsp cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 cup buttermilk
• 1 tbsp red food coloring
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 24 lollipop sticks
• 12 oz white chocolate, melted

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring.
4. Whisk together the flour, cocoa powder, and baking soda in a separate bowl.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely, then crumble it into fine crumbs in a large bowl.
8. Mix in the cream cheese, powdered sugar, and vanilla extract until the mixture holds together when pressed.
9. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
10. Insert a lollipop stick into each ball and freeze for 15 minutes to firm up.
11. Dip each cake pop into the melted white chocolate, allowing the excess to drip off, then place them back on the parchment paper to set.
12. Let the chocolate harden completely before serving, about 30 minutes.

Kindly note, the creamy texture of the frosting paired with the rich red velvet creates a harmonious balance. For an extra touch, sprinkle with edible glitter or drizzle with dark chocolate before the white chocolate sets.

Chocolate Cake Pops Sprinkled with Almonds

Vividly recalling the first time I encountered these little delights, the memory wraps around me like a warm blanket. Chocolate cake pops sprinkled with almonds are not just treats; they’re tiny moments of joy, perfectly portioned for savoring slowly.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1/2 cup finely chopped almonds
• 1 package (12 oz) chocolate candy melts
• 24 lollipop sticks

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until well combined.
3. Add 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, and 1 tsp vanilla extract to the dry ingredients. Mix until the batter is smooth and free of lumps.
4. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool completely in the pan, then crumble it into fine crumbs in a large bowl.
6. Roll the cake crumbs into 1-inch balls and place them on a baking sheet lined with parchment paper. Insert a lollipop stick into each ball.
7. Freeze the cake balls for 15 minutes to firm up, making them easier to dip.
8. Melt the chocolate candy melts according to the package instructions. Dip each cake ball into the melted chocolate, allowing the excess to drip off.
9. Sprinkle the dipped cake pops with 1/2 cup finely chopped almonds while the chocolate is still wet.
10. Place the cake pops upright in a styrofoam block to set completely, about 30 minutes.

With each bite, the crunch of almonds gives way to the moist, chocolatey center, a contrast that’s as delightful as it is delicious. Serve them at a gathering, and watch as they become the centerpiece of conversation, or enjoy one as a quiet treat to yourself.

Strawberry Cake Pops Dipped in White Chocolate

Amidst the quiet hum of the morning, there’s something deeply comforting about the process of creating strawberry cake pops dipped in white chocolate. It’s a recipe that invites patience, a gentle stirring of ingredients that come together to form something delightfully sweet and visually appealing.

Ingredients

• 1 1/2 cups strawberry cake crumbs
• 1/4 cup cream cheese frosting
• 12 oz white chocolate chips
• 2 tbsp vegetable oil
• 1/2 cup sprinkles

Instructions

1. In a large bowl, combine 1 1/2 cups strawberry cake crumbs with 1/4 cup cream cheese frosting until the mixture is evenly moist and can hold its shape when pressed together.
2. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes to firm up.
3. While the cake balls chill, melt 12 oz white chocolate chips with 2 tbsp vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Tip: Ensure no water gets into the chocolate to prevent seizing.
4. Insert a lollipop stick into each cake ball, then dip into the melted white chocolate, allowing the excess to drip off. Tip: Twirl the pop gently to achieve an even coating.
5. Immediately sprinkle with 1/2 cup sprinkles before the chocolate sets. Tip: Work quickly but carefully to decorate before the chocolate hardens.
6. Stand the pops upright in a styrofoam block or a stand to dry completely, about 1 hour.

Melt-in-your-mouth tender with a crisp white chocolate shell, these cake pops are a playful twist on classic strawberry cake. Serve them at a summer picnic or as a whimsical addition to a dessert table, where their pastel hues and speckled sprinkles can truly shine.

Lemon Cake Pops with a Tangy Glaze

Just like the quiet moments of early morning, when the light is soft and the world feels still, these Lemon Cake Pops with a Tangy Glaze offer a gentle burst of joy. They’re a reminder of the simple pleasures, a sweet treat that carries the bright, uplifting flavor of lemon in every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 cup whole milk
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp water
• 24 lollipop sticks

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. Add 1/2 cup softened unsalted butter, 2 large eggs, 1 tbsp lemon zest, and 2 tbsp fresh lemon juice to the dry ingredients. Mix until just combined.
4. Gradually add 1/2 cup whole milk to the batter, stirring until smooth. Tip: Avoid overmixing to ensure your cake pops remain tender.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely in the pan, then crumble it into fine crumbs in a large bowl. Tip: For uniform cake pops, ensure the crumbs are of even size.
7. Roll the cake crumbs into 1-inch balls and place them on a baking sheet lined with parchment paper. Insert a lollipop stick into each ball.
8. In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tbsp water until smooth to create the glaze. Tip: For a thicker glaze, add more powdered sugar a tablespoon at a time.
9. Dip each cake pop into the glaze, allowing the excess to drip off, then return to the parchment paper to set for about 30 minutes.

Crunchy on the outside yet wonderfully moist inside, these cake pops strike a perfect balance between sweet and tangy. Serve them at your next gathering, or enjoy them as a delightful afternoon pick-me-up, their lemony glaze catching the light like little drops of sunshine.

Coconut Cake Pops Rolled in Shredded Coconut

Baking these coconut cake pops rolled in shredded coconut feels like a gentle embrace from the kitchen, a sweet reminder of the simple joys that baking brings into our lives.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup shredded coconut
• 1/2 cup white chocolate chips
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. Add 1/4 cup softened unsalted butter, 1/2 cup coconut milk, and 1 tsp vanilla extract to the dry ingredients. Mix until a smooth batter forms.
4. Drop tablespoon-sized portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool completely on the baking sheet, then crumble them into fine crumbs in a large bowl.
7. Roll the crumbled cake into 1-inch balls and place them on a plate. Chill in the refrigerator for 30 minutes to firm up.
8. In a microwave-safe bowl, melt 1/2 cup white chocolate chips with 1 tbsp vegetable oil in 30-second intervals, stirring until smooth.
9. Dip each cake ball into the melted chocolate, then roll in 1 cup shredded coconut until fully coated.
10. Place the coated cake pops on a parchment-lined tray and refrigerate for 15 minutes to set the chocolate.

Soaking in the richness of coconut, these cake pops offer a delightful contrast between the creamy interior and the crunchy coconut exterior. Serve them on a platter with tiny flags for a festive touch at your next gathering.

Peanut Butter Cake Pops Covered in Milk Chocolate

Lingering in the quiet of the morning, the thought of combining the rich, nutty essence of peanut butter with the smooth embrace of milk chocolate into cake pops feels like a small, sweet rebellion against the ordinary.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 12 oz milk chocolate, chopped
• 1 tbsp vegetable oil
• 1/2 cup sprinkles (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup peanut butter and 1/2 cup butter until smooth.
3. Beat in 1 cup sugar until the mixture is light and fluffy, then add 2 eggs one at a time, followed by 1 tsp vanilla extract.
4. In another bowl, whisk together 1 1/2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Alternately add the dry ingredients and 1/2 cup milk to the peanut butter mixture, beginning and ending with the dry ingredients.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely, then crumble it into fine crumbs in a large bowl.
8. Mix in 1/2 cup peanut butter until the crumbs hold together when pressed.
9. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
10. Freeze the balls for 30 minutes to firm up.
11. In a microwave-safe bowl, melt 12 oz milk chocolate with 1 tbsp vegetable oil in 30-second intervals, stirring until smooth.
12. Dip each cake ball into the melted chocolate, allowing the excess to drip off, then place it back on the parchment paper.
13. If desired, sprinkle with sprinkles while the chocolate is still wet.
14. Let the cake pops set at room temperature or refrigerate for 15 minutes until the chocolate hardens.

Delightfully, these cake pops offer a playful contrast between the creamy peanut butter interior and the crisp milk chocolate shell, making them perfect for skewering on colorful straws for a whimsical dessert display.

Carrot Cake Pops with a Creamy Frosting

Perhaps there’s no better way to savor the essence of spring than by indulging in these delicate carrot cake pops, each bite a harmonious blend of spiced sweetness and creamy frosting. They’re not just treats; they’re tiny celebrations of the season, perfect for sharing or savoring in quiet moments.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 24 lollipop sticks
• 1 cup white chocolate chips, melted

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger. Tip: Sifting the dry ingredients ensures a lighter cake texture.
3. In a large bowl, mix 1/2 cup melted unsalted butter, 3/4 cup granulated sugar, and 1/4 cup packed brown sugar until well combined. Tip: Mixing the sugars with melted butter creates a moist base for the cake.
4. Beat in 2 large eggs and 1 tsp vanilla extract into the sugar mixture until smooth.
5. Fold in 1 1/2 cups finely grated carrots, 1/2 cup crushed pineapple, and 1/2 cup chopped walnuts into the wet ingredients.
6. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing can lead to dense cake pops.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely, then crumble it into fine crumbs in a large bowl.
9. In another bowl, beat 8 oz softened cream cheese, 1/4 cup softened unsalted butter, 2 cups powdered sugar, and 1 tsp vanilla extract until smooth to make the frosting.
10. Mix the frosting into the cake crumbs until the mixture holds together when pressed.
11. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Insert a lollipop stick into each ball.
12. Freeze the cake pops for 30 minutes to firm up.
13. Dip each cake pop into 1 cup melted white chocolate chips, allowing the excess to drip off. Place them back on the parchment paper to set.
14. Once set, the carrot cake pops are ready to enjoy. The contrast between the spiced cake and the sweet, creamy frosting is delightful, especially when served with a drizzle of caramel or a sprinkle of cinnamon for an extra touch of warmth.

Espresso Cake Pops for Coffee Lovers

Curled up with a warm cup of coffee, I often find myself dreaming of desserts that capture the essence of my favorite brew. These espresso cake pops are a delightful nod to coffee lovers, blending the rich flavors of espresso with the sweet, playful form of cake pops.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup brewed espresso, cooled
• 1/4 cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1/2 cup cream cheese frosting
• 12 oz dark chocolate, melted
• 24 lollipop sticks

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until well combined.
3. Add 1/2 cup brewed espresso, 1/4 cup vegetable oil, 1 tbsp white vinegar, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool completely, then crumble it into a large bowl.
6. Mix in 1/2 cup cream cheese frosting until the mixture holds together when pressed.
7. Roll the mixture into 24 balls, each about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
8. Insert a lollipop stick into each ball and freeze for 30 minutes to firm up.
9. Dip each cake pop into 12 oz melted dark chocolate, tapping off any excess, and return to the parchment paper to set.

Enjoy the deep espresso flavor paired with the creamy texture of the frosting, all encased in a crisp chocolate shell. These cake pops are perfect for a coffee break or as a sophisticated treat at your next gathering.

Funfetti Cake Pops Colorful and Sweet

Amidst the quiet of the morning, there’s something deeply comforting about the thought of creating something as joyful and vibrant as Funfetti Cake Pops. These little spheres of happiness, with their bursts of color and sweet vanilla flavor, are a testament to the simple pleasures in life.

Ingredients

• 1 box Funfetti cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup vanilla frosting
• 1 tbsp vegetable shortening
• 12 oz white candy melts
• 1/4 cup rainbow sprinkles
• 24 lollipop sticks

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, combine the Funfetti cake mix, water, vegetable oil, and eggs. Mix until smooth.
3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool completely, then crumble it into fine crumbs in a large bowl.
5. Add the vanilla frosting to the cake crumbs and mix until the mixture holds together when pressed.
6. Roll the mixture into 1.5-inch balls and place them on a baking sheet lined with parchment paper. Chill for 30 minutes.
7. Melt the white candy melts and vegetable shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
8. Dip the tip of each lollipop stick into the melted candy and insert it halfway into a cake ball. Repeat for all balls.
9. Dip each cake pop into the melted candy, allowing the excess to drip off, then sprinkle with rainbow sprinkles while still wet.
10. Stand the cake pops upright in a styrofoam block to set completely, about 15 minutes.

Crunchy on the outside with a soft, moist center, these cake pops are a delightful contrast of textures. Serve them at parties for a pop of color, or wrap them individually as sweet gifts that are sure to bring smiles.

Pumpkin Spice Cake Pops Perfect for Fall

Dusk settles early these days, casting a golden hue that seems to whisper of cinnamon and nutmeg. It’s in these moments I find myself drawn to the kitchen, eager to create something that captures the essence of fall. Pumpkin spice cake pops, with their warm spices and tender crumb, are just the thing to savor slowly, like the season itself.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup milk
• 12 oz white chocolate, melted
• 1 tbsp vegetable oil
• 1/2 cup crushed graham crackers

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger. Tip: Sifting the dry ingredients ensures a lighter cake.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 1/2 cup canned pumpkin puree, 1 large egg, and 1 tsp vanilla extract to the butter mixture, beating until well combined.
5. Alternately add the dry ingredients and 1/2 cup milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
7. Allow the cake to cool completely in the pan, then crumble it into a large bowl.
8. Roll the crumbled cake into 1-inch balls and place them on a parchment-lined baking sheet. Chill for 30 minutes.
9. In a microwave-safe bowl, melt 12 oz white chocolate with 1 tbsp vegetable oil in 30-second intervals, stirring until smooth. Tip: Adding oil to the chocolate helps achieve a smoother coating.
10. Dip each cake ball into the melted chocolate, allowing the excess to drip off, then sprinkle with crushed graham crackers before the chocolate sets.
11. Return the coated cake pops to the baking sheet and chill until the chocolate is firm, about 15 minutes.

As the chocolate hardens, it gives way to a delightful crunch, revealing the moist, spiced cake within. Serve these pops nestled in a bed of autumn leaves for a touch of whimsy, or simply enjoy them with a cup of spiced cider as the evening deepens.

Mint Chocolate Cake Pops Refreshing and Rich

Gently, as the morning light filters through the kitchen window, the idea of combining the cool essence of mint with the deep, comforting embrace of chocolate takes shape. These Mint Chocolate Cake Pops are not just treats; they’re tiny, edible moments of joy, perfect for savoring slowly.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup fresh mint leaves, finely chopped
• 1 cup dark chocolate chips
• 1 tbsp coconut oil
• 1/2 cup white chocolate chips
• 1/4 tsp peppermint extract
• Lollipop sticks

Instructions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil until smooth. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the sugar mixture, starting and ending with the dry ingredients. Fold in 1/2 cup finely chopped fresh mint leaves.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid overmixing the batter to keep the cake light.
6. Let the cake cool completely, then crumble it into fine crumbs in a large bowl.
7. Melt 1 cup dark chocolate chips with 1 tbsp coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Mix into the cake crumbs until well combined.
8. Roll the mixture into 1-inch balls and place them on a parchment-lined tray. Chill for 30 minutes. Tip: Wet your hands slightly to prevent sticking.
9. Insert a lollipop stick into each ball. Melt 1/2 cup white chocolate chips with 1/4 tsp peppermint extract and drizzle over the cake pops. Tip: For a smoother drizzle, use a piping bag with a small tip.
10. Let the chocolate set before serving. Each bite offers a refreshing minty note followed by the rich depth of chocolate, making these pops a delightful contrast of flavors and textures. Enjoy them as a whimsical dessert at your next gathering or a sweet treat to brighten your day.

Banana Cake Pops with a Caramel Drizzle

Lately, I’ve found myself drawn to the simplicity and joy of creating something sweet and shareable, especially on quiet afternoons when the kitchen feels like a sanctuary. Banana cake pops with a caramel drizzle are my latest obsession, a delightful twist on classic cake pops that brings a cozy, homemade feel to any gathering.

Ingredients

• 2 cups mashed ripe bananas
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup caramel sauce
• 20 lollipop sticks
• 1 cup white chocolate chips
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, mix 2 cups mashed ripe bananas, 1 cup granulated sugar, and 1/2 cup melted unsalted butter until smooth.
3. Beat in 2 large eggs and 1 tsp vanilla extract until well combined.
4. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl.
5. Gradually add the dry ingredients to the banana mixture, stirring just until incorporated.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely, then crumble it into fine crumbs in a large bowl.
8. Roll the cake crumbs into 1.5-inch balls and place them on a baking sheet lined with parchment paper.
9. Insert a lollipop stick into each ball and freeze for 30 minutes to firm up.
10. Melt 1 cup white chocolate chips with 1 tbsp vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
11. Dip each cake pop into the melted chocolate, allowing the excess to drip off, then drizzle with 1/2 cup caramel sauce.
12. Let the cake pops set at room temperature or in the refrigerator until the chocolate hardens.

How the caramel drizzle seeps into the cracks of the banana cake, creating little pockets of sweetness, is nothing short of magical. Serve these pops at your next brunch or wrap them individually as thoughtful gifts; their moist texture and rich flavor are sure to enchant.

Blueberry Cake Pops Bursting with Flavor

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s creation will come to life. There’s something deeply comforting about the process of making blueberry cake pops, a treat that marries the homely warmth of cake with the playful charm of a lollipop.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup fresh blueberries
• 1 large egg
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 12 oz white chocolate, melted
• 1 tbsp vegetable oil
• 12 lollipop sticks

Instructions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg, then stir in the vanilla extract.
4. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture.
5. Gently fold in the blueberries, being careful not to overmix.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely, then crumble it into a large bowl.
8. Roll the crumbled cake into 1-inch balls and place them on a baking sheet lined with parchment paper.
9. Insert a lollipop stick into each ball, then freeze for 30 minutes to firm up.
10. In a microwave-safe bowl, melt the white chocolate with vegetable oil in 30-second intervals, stirring until smooth.
11. Dip each cake pop into the melted chocolate, allowing the excess to drip off, then place back on the parchment paper to set.

Momentarily, the first bite reveals a tender crumb, bursting with juicy blueberries, enveloped in a sweet white chocolate shell. These cake pops are perfect for a summer picnic, their vibrant color and delightful texture sure to captivate both the young and the young at heart.

S’mores Cake Pops with Graham Cracker Crumbs

Moments like these call for something sweet, something that brings the comfort of a campfire into the cozy confines of home. These s’mores cake pops, with their graham cracker crumbs and melty chocolate, are just the thing to savor slowly, letting each bite remind you of simpler times.

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup mini marshmallows
• 1 cup semi-sweet chocolate chips
• 1 tbsp coconut oil
• 12 lollipop sticks

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together 1 cup graham cracker crumbs, 1/2 cup melted unsalted butter, 1/4 cup granulated sugar, and 1 tsp vanilla extract until well combined.
3. Press the mixture firmly into the prepared baking sheet and bake for 10 minutes, or until lightly golden. Let cool completely.
4. Once cooled, crumble the graham cracker base into a large bowl and mix in 1 cup mini marshmallows.
5. Roll the mixture into 12 evenly sized balls and place them on a plate. Insert a lollipop stick into each ball.
6. In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
7. Dip each cake pop into the melted chocolate, allowing any excess to drip off, then sprinkle with additional graham cracker crumbs.
8. Place the cake pops upright in a styrofoam block or cake pop stand to set for at least 30 minutes.

Delightfully crunchy on the outside with a soft, marshmallow-filled center, these cake pops are a playful twist on the classic s’more. Serve them at your next gathering or enjoy them as a solitary treat, perhaps with a cup of hot cocoa for the full nostalgic effect.

Cherry Chip Cake Pops with a Sweet Glaze

Sometimes, the simplest pleasures come in the smallest packages, like these cherry chip cake pops that marry the nostalgic flavor of cherry chip cake with the fun, handheld delight of a pop. Each bite is a tender, moist crumb enveloped in a sweet glaze, perfect for savoring slowly or sharing with someone special.

Ingredients

• 1 box cherry chip cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 can (16 oz) vanilla frosting
• 2 cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 24 lollipop sticks
• 1/2 cup sprinkles

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, combine the cherry chip cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until smooth.
3. Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid overbaking to keep the cake moist.
4. Allow the cake to cool completely, then crumble it into fine crumbs in a large bowl.
5. Mix in half the can of vanilla frosting until the mixture holds together when pressed. Tip: The mixture should be moist but not sticky.
6. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Insert a lollipop stick into each ball.
7. Freeze the cake pops for 15 minutes to firm up. Tip: This step prevents the pops from falling apart when dipped.
8. In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth to create the glaze.
9. Dip each cake pop into the glaze, allowing the excess to drip off, then immediately roll in sprinkles.
10. Let the glaze set at room temperature for about 30 minutes before serving.

Unassuming yet unforgettable, these cake pops boast a soft, cakey interior with a crisp, sugary shell. For an extra touch of whimsy, arrange them in a bouquet or present them as party favors at your next gathering.

Cookies and Cream Cake Pops Crunchy and Smooth

Mornings like these, with the soft light filtering through the kitchen window, call for creating something that marries simplicity with indulgence. These Cookies and Cream Cake Pops offer just that—a delightful contrast of crunchy and smooth, perfect for savoring slowly.

Ingredients

• 1 1/2 cups crushed chocolate sandwich cookies
• 1/2 cup cream cheese, softened
• 1 cup vanilla cake crumbs
• 1 tbsp milk
• 12 oz white chocolate, melted
• 1 tsp vegetable oil

Instructions

1. In a large bowl, combine 1 1/2 cups crushed chocolate sandwich cookies, 1/2 cup softened cream cheese, and 1 cup vanilla cake crumbs until evenly mixed.
2. Add 1 tbsp milk to the mixture to help bind it, stirring until the mixture holds together when pressed.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes to firm up.
4. While the balls chill, melt 12 oz white chocolate with 1 tsp vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
5. Insert a lollipop stick into each chilled ball, then dip into the melted white chocolate, ensuring full coverage. Tap gently to remove excess chocolate.
6. Return the coated cake pops to the parchment paper and sprinkle with additional crushed cookies for texture. Allow to set at room temperature for 1 hour.

Lightly crisp on the outside with a velvety center, these cake pops are a study in contrasts. Serve them upright in a block of foam for a playful display at your next gathering.

Tiramisu Cake Pops with a Coffee Infusion

Amidst the quiet hum of the morning, there’s something deeply comforting about blending the rich traditions of tiramisu with the playful charm of cake pops. This recipe, infused with the bold essence of coffee, offers a delightful twist on the classic dessert, perfect for savoring slowly or sharing with loved ones.

Ingredients

• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup strong brewed coffee, cooled
• 24 ladyfingers
• 1 cup semisweet chocolate chips
• 2 tbsp unsalted butter
• 1/4 cup cocoa powder

Instructions

1. In a large bowl, whisk together 1 cup mascarpone cheese, 1/2 cup heavy cream, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth and creamy.
2. Dip 24 ladyfingers one at a time into 1 cup strong brewed coffee, ensuring they’re moist but not soggy, then layer them in a 9×13 inch dish.
3. Spread the mascarpone mixture evenly over the ladyfingers, then refrigerate for at least 4 hours, or until set.
4. Once chilled, use a melon baller to scoop out small portions of the tiramisu, then roll them into balls and place on a parchment-lined tray. Freeze for 30 minutes.
5. In a microwave-safe bowl, melt 1 cup semisweet chocolate chips with 2 tbsp unsalted butter in 30-second intervals, stirring until smooth.
6. Dip the tip of a lollipop stick into the melted chocolate, then insert it into a tiramisu ball. Repeat for all balls, then freeze for another 10 minutes.
7. Dip each cake pop into the melted chocolate, allowing excess to drip off, then sprinkle with 1/4 cup cocoa powder before the chocolate sets.
8. Let the cake pops stand at room temperature until the chocolate is firm, about 15 minutes.

With their creamy interior and crisp chocolate shell, these tiramisu cake pops are a study in contrasts. Serve them alongside a cup of espresso for an extra coffee kick, or as a sophisticated treat at your next gathering.

Maple Bacon Cake Pops Sweet and Savory

Venturing into the kitchen on a quiet morning, the idea of blending the rich, smoky flavors of bacon with the sweet, comforting embrace of maple syrup in cake pops feels like a discovery waiting to happen. This recipe is a dance between sweet and savory, perfect for those moments when you crave something uniquely delightful.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup maple syrup
• 1/2 cup cooked bacon, finely chopped
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 egg
• 12 oz dark chocolate, melted
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
3. Add 1/4 cup melted unsalted butter, 1/4 cup maple syrup, 1 tsp vanilla extract, 1/2 cup milk, and 1 egg to the dry ingredients. Mix until just combined.
4. Fold in 1/2 cup finely chopped cooked bacon into the batter.
5. Spoon the batter into the prepared mini muffin tin, filling each cup halfway.
6. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid overmixing the batter to ensure tender cake pops.
7. Let the cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, crumble the cakes into a large bowl and roll into 1-inch balls. Tip: Wet your hands slightly to prevent sticking.
9. Insert a lollipop stick into each ball and freeze for 30 minutes to firm up.
10. In a microwave-safe bowl, melt 12 oz dark chocolate with 1 tbsp vegetable oil in 30-second intervals, stirring until smooth. Tip: Use a deep, narrow cup for easier dipping.
11. Dip each cake pop into the melted chocolate, allowing excess to drip off, then place on parchment paper to set.

Biting into these cake pops reveals a surprising harmony of flavors—the smokiness of bacon paired with the sweetness of maple and chocolate. Serve them at your next gathering for a conversation-starting treat, or enjoy them as a decadent solo indulgence with your morning coffee.

Raspberry Lemonade Cake Pops Tart and Sweet

Kindly imagine a moment where the tang of fresh raspberries meets the zest of lemon, all wrapped in a sweet, cakey embrace. This Raspberry Lemonade Cake Pops Tart and Sweet recipe is a delightful journey through flavors that dance between tart and sweet, perfect for those reflective afternoons.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 cup buttermilk
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup raspberry puree
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1 cup white chocolate chips
• 1 tbsp vegetable oil
• 1/4 cup crushed freeze-dried raspberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 tsp salt, and 1 tsp baking powder.
3. Add 1/4 cup softened unsalted butter, 1 large egg, 1/2 cup buttermilk, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1/2 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Gently fold in 1/2 cup raspberry puree until the batter is a uniform pink color.
5. Drop tablespoon-sized portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
7. Let the cakes cool completely on a wire rack before proceeding.
8. Once cooled, crumble the cakes into a large bowl and mix with just enough raspberry puree to hold the mixture together when pressed.
9. Roll the mixture into 1-inch balls and place them on a parchment-lined tray. Freeze for 30 minutes to firm up.
10. Melt 1 cup white chocolate chips with 1 tbsp vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
11. Dip the tip of a lollipop stick into the melted chocolate, then insert it halfway into a cake ball. Repeat for all balls.
12. Dip each cake pop into the melted chocolate, allowing the excess to drip off, then sprinkle with crushed freeze-dried raspberries before the chocolate sets.
13. Stand the cake pops upright in a styrofoam block to set completely, about 1 hour.

Unveiling these cake pops reveals a masterpiece where the moist, tangy interior contrasts beautifully with the crisp, sweet chocolate shell. Serve them at your next gathering, or enjoy them as a solitary treat with a cup of tea, letting the flavors transport you to a serene summer day.

Conclusion

These 20 delicious cake pop recipes offer a sweet adventure for any home cook looking to add a little fun to their baking repertoire. Whether you’re a beginner or a seasoned pro, there’s something here to satisfy every craving. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love by pinning this article on Pinterest. Happy baking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.