Vanilla cake pops made from soft cake and frosting, rolled into bite-size balls and dipped in chocolate. Easy to make, no mold needed — cute, fun, and impossible to resist.
Making vanilla cake pops at home is super easy — a soft vanilla cake, a bit of frosting, and you get perfect cake balls ready to dip in chocolate or candy melts.
These homemade cake pops are made from scratch with my vanilla cake, so the texture stays moist and the flavor much better than using a mix.
No mold needed — the mixture rolls by hand, holds well on the stick, and you can decorate the pops with sprinkles, melted chocolate, or bright candy melts.
Why you'll love this recipe
- Soft & moist – Crumbled vanilla cake + a bit of frosting = perfect bite.
- No-mold needed – You roll, dip, done. Super easy.
- Fun to decorate – Candy melts + sprinkles for any party vibe.
Cake pops ingredients
- Butter — Unsalted and softened for a smooth vanilla cake base.
- Sugar — Granulated sugar for a light, tender crumb.
- Flour — Cake flour for a soft texture (all-purpose works).
- Eggs — Large, at room temp for better volume.
- Vanilla extract — Pure vanilla for the best flavor.
- Baking powder — Gives the sponge a fluffy rise.
- Buttermilk — Keeps the vanilla cake moist and soft.
- Cream cheese — Full-fat to bind the cake crumbs.
- Chocolate — White, semi-sweet, or candy melts for dipping.
- Sprinkles — Any decorations to finish the cake pops.
Tip for best results
- Crush super fine — The finer the crumbs, the smoother your cake pops will be.
- Add just enough cream cheese — The mixture should be soft and a little sticky, never dry.
- Chill before shaping — A short fridge rest makes the dough easier to roll.
- Secure the stick — Dip the stick in melted chocolate before inserting it so it holds tight.
- Keep the balls cold — Cold cake balls + fluid chocolate = smooth coating with no cracks.
- Thin the chocolate — Add a little coconut oil or cocoa butter if the coating is too thick.
- Dry upright — Use a cake pop stand or styrofoam block to let them set without marks.
How to Make Cake Pops Recipe
Bake the vanilla cake and let it cool completely.
Crumble the sponge into very fine crumbs with your hands.
Add cream cheese little by little and mix until the texture is soft and slightly sticky.
Roll the mixture into round cake balls and chill them for 15–20 minutes.
Dip each lollipop stick in melted chocolate and insert it into the chilled balls.
Coat the cake pops in melted white or semi-sweet chocolate and let the excess drip off.
Add sprinkles right away and let the cake pops set upright.
Recipe Variations
- Oreo Cake Pops – Made with crushed Oreo cookies instead of vanilla cake.
- Strawberry Cake Pops – Flavored with strawberry cake and coated in white chocolate.
- Chocolate Cake Pops – Rich chocolate sponge coated in semi-sweet chocolate.
- Biscoff Cake Pops – Made with Biscoff cake or Biscoff cookies for a caramel flavor.
Storage
Keep cake pops in an airtight container in the fridge for up to 1 week.
For longer storage, freeze up to 1 month and thaw in the fridge.
Recipe Questions
Why do cake pops crack?
Usually from temperature shock. Let the chilled cake balls warm up a bit before dipping in melted chocolate.
Why don’t they stay on the stick?
Dip the stick in a little melted chocolate before inserting it — it acts like glue.
How much frosting do I need?
Just enough to bind the cake crumbs. If the mixture feels dry or crumbly, add a tiny bit more cream cheese.
How do I thin the chocolate for dipping?
Warm it gently and add a tiny amount of neutral oil (coconut or vegetable) until it flows smoothly.
Can I make cake pops ahead?
Yes, keep them coated and decorated in the fridge for several days, or freeze them.
More cake pop recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Vanilla Cake Pops
- Total Time: 1 hour 25 minutes
- Yield: 20 cake pops
Description
Light and fluffy vanilla cake pops made from homemade vanilla cake, mixed with mascarpone for a soft center and dipped in smooth candy melts. Perfect for parties! (Makes about 16–20 cake pops.)
Ingredients
Vanilla Cake
- 130 g (1 cup) cake flour
- ¼ tsp baking powder
- 1 pinch salt
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 125 g (½ cup) granulated sugar
- 85 g (⅓ cup) unsalted butter, softened
- 110 g (⅓ cup) buttermilk (or semi-skimmed milk)
Frosting
- 115 g (½ cup) mascarpone or cream cheese, full-fat
- 1 tbsp icing sugar
Coating & Decoration
- 250 g (9 oz) candy melts (or white/semi-sweet chocolate)
- Sprinkles for decoration
Instructions
Vanilla cake
- Preheat oven to 320°F / 160°C and line a 6-inch pan with parchment paper.
- Mix the cake flour, salt, and baking powder in a bowl.
- In another bowl, beat softened butter + sugar for 2 minutes until creamy.
- Add eggs + vanilla, mix 1 minute.
- Add dry ingredients and buttermilk, mixing gently with a spatula until smooth.
- Pour into the pan and bake 30–35 min, until a toothpick comes out clean.
- Let cool in the pan, unmold, wrap, and chill 1 hour before using.
Cake pops
- Crumble the cold vanilla cake into a fine crumb.
- Add mascarpone + icing sugar and mix by hand until the dough sticks together.
- Roll small cake balls and place them on a tray.
- Chill 20 min in the fridge (or freeze 10 min).
- Melt the candy melts in a bowl.
- Dip the end of each lollipop stick in melted candy and insert into the cake ball.
- Once set, dip each cake pop fully in melted candy and shake off the excess.
- Decorate quickly with sprinkles, then place on a stand to set.
Notes
Storage : Store the cake pops in an airtight box in the fridge for 3–4 days.
Tips:
- Use a kitchen scale for the most consistent cake texture.
- The cake must be completely cool before crumbling.
- Add frosting little by little so the dough doesn’t get too soft.
- Chill the balls before dipping for smooth, crack-free coating.
- If the chocolate is too thick, add 1 teaspoon oil to thin it.
- Prep Time: 50 minutes
- Cook Time: 35 minutes
- Category: cake, cake pops
- Cuisine: American
Benoist Hamadi
Thanks for the recipe
Esther
He hecho la masa y no me ha salido...no entiendo x q...la he repasado una vez hecha y no veo q haya hecho nada distinto y las cantidades están bien. Apenas a subido y tiene como grasa...
Anissa
Thanks for the recipe it was great ❤️
Fadela
Thanks for your feedback
Kim
Thanks for the recipe, perfect for a snack.
Jan
Why can't you use a box cake mix?
Fadela
Hi!
You can absolutely use a box cake mix for cake pops—just bake it as directed and crumble it as usual.