• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Art and the Kitchen
  • Home
  • Recipes
  • Contact
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Recipes

    Cake Pops Made from Scratch

    May 31, 2012 by Laureen King

    Share
    Pin
    Tweet
    Jump to Recipe
    Made from scratch Cake Pops start with a decadent chocolate cake recipe, homemade buttercream frosting and gourmet white chocolate! via @artandthekitch

    Made from scratch Cake Pops start with a decadent chocolate cake recipe, homemade buttercream frosting and gourmet white chocolate!

    White chocolate coated cake pops with black music themed ribbon tied around the lollipop stick.

    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.

    White chocolate coated cake pop in black paper baking cup, tied with music themed ribbon.

    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
    • Sprinkles
    • 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.

    White chocolate coated cake pops with music themed ribbon tied to stick.

    Cake Pops Made from Scratch

    Laureen King
    Made from scratch Cake Pops start with a decadent chocolate cake recipe, homemade buttercream frosting and gourmet white chocolate!
    5 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 30 mins
    Total Time 1 hr 30 mins
    Course Dessert
    Cuisine American
    Servings 50
    Calories 243 kcal

    Ingredients
      

    • 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

    Buttercream Frosting

    • 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

    Instructions
     

    Chocolate Cake

    • 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.

    Buttercream Frosting

    • 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.

    Nutrition

    Calories: 243kcalCarbohydrates: 25gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 48mgSodium: 158mgPotassium: 56mgFiber: 1gSugar: 21gVitamin A: 448IUVitamin C: 0.05mgCalcium: 25mgIron: 0.5mg
    Keyword cake pops
    Tried this recipe?Let us know how it was!
    White chocolate coated cake pops with music themed ribbon tied to stick.
    Share
    Pin
    Tweet

    More Recipes from Art and the Kitchen

    • Best Banana Bread
    • Best Banana Muffins
    • Banana Spice Cookies
    • Panko Crusted Chicken

    Reader Interactions

    Comments

    1. ellen b cookery

      June 06, 2012 at 5:29 pm

      I have an obsession for cake pops and these ones are the prettiest I've seen.

      Reply
    2. Aimee

      June 25, 2012 at 8:37 pm

      These are adorable. I LOVE THE RIBBON!

      Reply
      • Laureen

        June 25, 2012 at 10:31 pm

        I got the ribbon at Michael's 🙂

        Reply

    Trackbacks

    1. Halloween Cake Pops | Art and the Kitchen says:
      October 7, 2020 at 12:41 pm

      […] prefer to make my cake pops from scratch like I also did for these White Chocolate Cake Pops. The flavor is so much better than using boxed cake mixes and prepackaged frosting. If you want […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! about me!

    Sign Up for Our Weekly Newsletter

    Seasonal Favorites

    slice of creamy New York Cheesecake on a plate

    Tall and Creamy New York Cheesecake

    pan seared meatballs with rich creamy sauce in cast iron pan

    Swedish Meatballs

    Bowl of ham and bean soup garnish with slice of garlic toast.

    Ham and Bean Soup

    Soup with chunks of ground turkey, vegetables simmered in a tomato beef broth served in a black bowl

    Italian Turkey Burger Soup

    Freshly baked pretzels on parchment paper

    Bread Machine Pretzels

    Dutch oven filled with soup of tortellini, vegetables, sausage and ground beef.

    Hearty Tortellini Soup

    Footer

    ↑ back to top


    • Privacy Policy
    • Copyright
    • Sign Up for emails to get the latest recipes and updates!
    • Contact
    • About

    Copyright © 2022 Art and the Kitchen