Made from scratch Cake Pops start with a decadent chocolate cake recipe, homemade buttercream frosting and gourmet white chocolate!
Many cake pop recipes use box cake mixes and canned icing, not this recipe. All layers of these decorative cake pops are made from scratch. I enjoy making cake pops for special occasions like a birthday parties or festive celebrations. My Halloween Cake pops are always a hit for a bite-sized dessert! Although you cannot beat the taste of made from scratch cake pops, for a quicker version you can try my Confetti Cake Pops.
My chocolate cake recipe is rich and full of flavor, something you simply cannot get with a box cake mix. I dipped my chocolate cake pops in rich gourmet white chocolate. The better the quality of white chocolate you buy, the better these tasty treats will be!
If you would like to make vanilla cake pops instead of chocolate, simply use the my recipe for Vanilla Bean Cupcakes to make a vanilla cake.
Additional toppings for cake pops
- Swirls of milk chocolate or dark chocolate
- Shredded coconut
- Chopped nuts
- Cookie crumbs
- Candy melts for different colored candy coating
How to make homemade cake pops
Bake the chocolate cake and cool completely.
Prepare the buttercream frosting.
Crumble the cooled cake into a large bowl, add the frosting a tablespoon at a time. Mix thoroughly, adding just enough frosting so soft balls hold together.
Chill the cake and frosting mixture for about 30 minutes. This will make forming the cake balls easier.
Use a small cookie scoop to measure the dough to form the balls. A cookie scoop will help all the cake pops the same size. Roll the mixture between palms of your hands to make an even round ball.
Melt the white chocolate in a double boiler or in the microwave.
Dip a lollipop stick into the melted white chocolate and insert the stick about half way into the center of the cake ball.
Refrigerate the cake pops to allow the white chocolate to firm up on the stick.
Complete decorating the cake pops by dipping them into the white chocolate to fully coat.
Place cake pops into a soft styrofoam block or cake pop holder, and refrigerate until coating hardens.
Cake Pops Made from Scratch
- ¾ cup cocoa
- 1 cup boiling water
- ½ cup plus 2 tablespoons butter cup butter softened
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all purpose flour
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- ¼ cup sour cream
- 1 cup butter room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 5-6 tablespoons heavy cream
White chocolate coating
- 2 cups fine quality white chocolate
- Preheat oven to 350º F. Grease and dust with flour a 9 x 13 inch cake pan.
- Mix the cocoa with boiling water in small bowl, stir until smooth. Set aside to cool.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Using an electric mixer, beat butter and granulated sugar until fluffy.
- Add the eggs, one at a time, beating well after each.
- Stir in the vanilla extract.
- Gradually add the cocoa mixture, beating well.
- Gradually add the flour mixture into the butter mixture, alternating with the milk and sour cream. Mix until blended.
- Pour batter into prepared pan.
- Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean.
- Cool completely. This recipe will make approximately 50 Cake Pops.
- Using an electric mixer, beat butter until fluffy.
- Add the powdered sugar and beat until well combined.
- Add heavy cream and vanilla extract. Beat until fluffy.
White Chocolate Coating
- Melt 2 cups white chocolate in a double boiler. Do not boil or overheat!
Steps for Constructing Cake Pops
- When cake is completely cooled, crumble into pieces in a large bowl.
- Add the buttercream frosting a couple of heaping tablespoons at a time. Add just enough frosting so the cake holds together to form a soft ball. You may not need all the frosting. The consistency should be that of play dough. Too much frosting and the cake pops will not hold together.
- Refrigerate the dough for about 30 minutes. This will make the cake pops easier to form into balls.
- Use a small cookie scoop to measure the dough to form the balls. A cookie scoop will help to make all of the cake pops the same size. Roll the mixture between the palms of your hands to make an even round ball. Place on wax paper or parchment paper covered cookie sheet. (Makes 45-50 balls)
- Dip the tip of a lollipop stick into the melted chocolate, then insert into the center of the cake balls. Insert a little less than halfway.
- Refrigerate for about 30 minutes to allow the cake pops to firm up and the chocolate to harden on the lollipop stick.
- Once firm, carefully dip the cake ball into the melted white chocolate. Do this by holding the lollipop stick and rotating until completely covered with chocolate. Remove from the chocolate and softly tap and rotate until the excess chocolate falls off. Do not tap too hard or the cake ball will fall off.
- Place in a styrofoam block or cake pop holder. Refrigerate until coating has hardened.
- Store in airtight container in the refrigerator.