I’m always looking for cake pop recipes to make for my friends, and I stumbled on some really interesting ones with delicious sounding flavors. These little treats are the perfect things to make for birthday parties or any celebration! If you’d like to try some new cake pop recipes, check out this list!
Red velvet had to be number one on the list of cake pop recipes, because, really, who doesn’t love red velvet? These cake pops are sure to be a hit!
Ingredients:
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting
1 package chocolate bark (regular or white chocolate)
Wax paper
Directions:
After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
Chill for several hours. (You can speed this up by putting in the freezer.)
Melt chocolate in microwave per directions on package.
Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
**Source: **bakerella.com
I’ve heard that the Starbucks cake pops are all the rage! My friends love them, and a flavor that’s been recommended to me over and over again is the Starbucks Salted Caramel cake pop. So, I did a little digging online, and here is the recipe to make it in your own kitchen!
Ingredients:
1 3/4 cups sugar
2 cups sour cream
1 ½ tablepoons vanilla
2 large eggs
2 cups wheat flour
2/3 cup cocoa
2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
3/4 cup light brown sugar, packed
4 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups confectioners sugar
2 cups milk chocolate (for melting)
Sea salt
Directions:
Preheat the oven to 325 F. Grease and flour a 9 x 13 baking pan.
In a small bowl, mix the sugar, sour cream, vanilla, and eggs.
In a separate bowl, mix the flour, cocoa, baking soda, and salt.
Gradually add the flour mixture to the wet ingredients; mix until smooth.
Bake for 25-30 minutes or until a knife comes out clean when inserted into the center of the cake.
In a small saucepan over low heat, combine the butter, brown sugar, milk, and vanilla. Stir continuously while the butter melts and the sugar dissolves.
Increase heat to medium and continue to cook, without stirring, until the sugar syrup becomes amber in color. Approximately 3 – 6 minutes.
Pour the sugar syrup into a small bowl and cool to room temperature, reserving 1/8 cup of caramel syrup to drizzle on finished cake pops.
Add confectioners sugar 1 cup at a time to the remaining caramel syrup, beating until smooth after each addition.
Add additional milk, if necessary, 1 tablespoon at a time, to achieve the desired consistency.
Using a food processor, pulse the chocolate cake until it is becomes crumbly.
In a large bowl, combine the chocolate cake crumbs with 1 cup of caramel frosting. • Stir until well-combined. Add additional frosting, if necessary, until you have reached a consistency that is moist enough to hold a ball shape.
Reserve ½ cup of caramel frosting to top off the cake pops once completed.
Shape the cake pops by rolling about 2 tablespoons of the cake/frosting mixture in your hands until you have a 1 ½ inch ball.
Place the formed balls onto a cookie sheet lined with parchment paper. Chill in the refrigerator or freezer for 5 – 10 minutes.
While the cake pops are chilling, prepare the chocolate coating by melting milk chocolate either in a double boiler on the stove or in the microwave.
Once the cake pops are chilled, place a lollipop stick in each cake pop and dip them individually into the melted chocolate. An ideal way to preserve the shape of your cake pops while the chocolate coating is hardening is to place the lollipop sticks in an upside-down colander.
Once the chocolate has hardened, top off each cake pop with a dollop of caramel frosting and sprinkle with sea salt.
**Source: **copycatrecipeguide.com
Funfetti is always a good choice if you’re not sure about going to eccentric levels of flavor. Plus, they’re a bit easier to make than some of the others. Just thinking about a funfetti cake pop is making my mouth water!
Ingredients:
1 box Funfetti cake mix
Ingredients listed on box
1 can Funfetti frosting
2 bags of candy melts (any flavor or color)
Lollipop sticks
Directions:
Make cake according to directions on box.
Once cake has cooled crumble it into pieces into a large bowl (you could also use a mixer).
Mix with can of funfetti frosting.
Roll into small balls and place on a large cookie sheet. You should get about 4 dozen.
Place in freezer for at least 20 minutes to chill.
Melt candy melts in microwave according to package directions. You may add a tablespoon of shortening to thin if needed.
Remove a few cake balls (I recommend no more than 5) at a time from the freezer.
Dip the end of a lollipop stick into the melted chocolate, then stick into a cake ball. • Dip entire ball into melted chocolate.
Swirl around to remove excess. Place stick into a piece of styrofoam to dry.
Repeat process with remaining cake balls.
Sources: bakingjunkie.com
Oh goodness, Nutella! I LIVE off this stuff, which isn’t very healthy, but it’s delicious! Nutella, Nutella, Nutella! Yum! And to have cake pops made from it? Pure heaven.
Ingredients:
1 boxed cake mix- Chocolate, Vanilla, White, or Yellow
1 cup plus 4 tablespoons Nutella (may need more or less depending on how dry your cake is)
2 bags chocolate Wilton's Candy Melts
Paper covered lollipop sticks
Directions:
Bake cake as directed on box and cool completely
Crumble cake and mix in 1 cup Nutella ( you may need more or less) until you can form into balls
Roll into quarter sized balls and chill for 30 minutes
Melt one package of chocolate melts as directed on bag, stirring in 2 tablespoons of Nutella until smooth
Dip one end of a lollipop stick in the melted Nutella-chocolate and insert the other into a cake ball, repeat for all balls to form pops
Dip each pop into the Nutella-chocolate until completely covered, tap off excess, and dry completely on wax paper, repeat with the remaining bag of chocolate and 2 tablespoons Nutella
Eat, share, and save some for later! These will keep up to 2 weeks in the refrigerator- assuming you're able to keep them around that long! Enjoy! :)
**Source: **adventures-in-food.com
These may seem like only a Thanksgiving delicacy, but pumpkin is delicious and should be able to be enjoyed all year round! Why not give these pumpkin cake pops a go?
Ingredients:
1 box Spice cake mix
1 cup canned/pureed pumpkin
3/4 cup water
1/3 cup vegetable oil
4 large eggs
1/2 cup cream cheese frosting
White chocolate candy melts or white almond bark
Directions:
Preheat oven to 350 degrees (that is probably what the box suggests).
Beat together the mix, pumpkin, water, oil and eggs per instructions on the box. This is usually mixing on low for 30 seconds and then medium for 2 minutes.
Bake in a greased and floured or sprayed with Baker’s Joy 13×9 pan. Use a toothpick to ensure the cake is thoroughly cooked in the middle. Cool completely.
In a very large bowl, crumble the cake up. Add 1/4 cup of cream cheese frosting and knead that into the cake.
Using your hands, form balls and see if it clumps and holds well. I usually had to add another 1-2 Tb. of frosting.
Once that is thoroughly combined, use a small cookie scoop for same size balls. Mine holds 1.5 Tb.
Roll into a ball and place on a cookie sheet (with sides preferably!) lined with wax, parchment or silicone. You will get about 50 balls.
Freeze the balls for 30 minutes. 5. Melt about 1-2 ounces of white chocolate or bark in the microwave. Remove cake balls from freezer.
Dip the stick about 1/2″ into the chocolate. Insert stick into the cake ball a little over halfway through. (Or skip this if you are not doing sticks and dip into chocolate.)
Store in fridge for 15 minutes.
Melt remaining white chocolate/bark in microwave at 15 second increments.
Once melted, remove only 5-6 pops at a time. Dip into the chocolate. Remove and twirl at the same time. Make sure the cake is completely covered. I have toothpicks on hand to cover spots especially near the stick.
Tap and swirl on the edge of the bowl to remove any air bubbles and excess chocolate.
Place finished pop in styrofoam upright, or upside down on wax paper. Apple sprinkles immediately if you are using them as the chocolate dries really fast. If not, drizzle later.
Source: whisktogether.wordpress.com
Could it be? Cake pops that are diet friendly? IT IS! Yes, if you’re on a diet but still want a bit of sweetness, these pops are perfect for you!
Ingredients:
16,5 oz package yellow cake mix
6 oz plain fat-free Greek yogurt (Chobani)
1 cup water
2 large egg whites
1 tsp vanilla extract
Baking spray
48 oz Baker's white chocolate (20 oz calculated in n.i)*
Sprinkles (optional)
48-50 lollipop sticks
Styrofoam block
Cake pop pan
Directions:
Preheat oven to 350°F. Lightly spray the cake pop pan with baking spray.
Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.
Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.
Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.
Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
Melt some of the chocolate in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).
In batches, melt remaining chocolate. Dip the cake pops into the chocolate, let the excess drip off then place stick on a styrofoam block about a minute, then add sprinkles on top if using.
**Source: **skinnytaste.com
The wonderful thing about these cake pops is that they can be any flavor you desire as long as you have that flavor coffee creamer! Sounds good to me! The recipe I have involves a mold to shape the pops, but that part is optional and you can continue making the cake pops in a ball shape.
Ingredients:
1 box cake mix (+ ingredients required for cake)
1 package Vanilla CANDIQUIK
1 package Chocolate CANDIQUIK
1/4 cup coffee creamer (your choice of flavor)
1 My Little Cupcake Mold *OPTIONAL*
Directions:
Bake cake as directed on box. (*Please note, the coffee creamer is not added to the raw cake batter. It is mixed with the fully baked cake, replacing the frosting that is normally used for making cake balls/pops)
Crumble cooled and trimmed* cake into a large bowl. (*Trim the edges off of the cake for smoother cake pops)
Add 1/4 cup coffee creamer to cake and mix thoroughly with your hands.
Chill mixture in fridge.
*IF YOU’RE GOING TO USE THE MOLD*
Grab a healthy handful of this {coffee creamer!} cake mixture and roughly form it into a nice big blob. This creates a smooth surface when being used with the mold.
Then squeeeeeze shut. You want to squeeze hard and completely shut so that all of the excess cake mixture is forced out of the mold. This ensures you aren’t left with a "rim" of excess cake around the cake pop.
Grab your cupcake-shaped cake ball (no lollipop stick inserted, yet) and carefully dip into the chocolate CandiQuik, let the excess drip off – then insert the lollipop stick. Place in a Styrofoam block to dry.
**Source: **blog.candiquik.com
Mmmm, strawberries. In cake pop form! I made these recently and they are DELICIOUS! If you’re a strawberry lover, absolutely give this recipe a try!
Ingredients:
1 box Betty Crocker SuperMoist white cake mix
Water, vegetable oil and egg whites called for on cake mix box
½ cup powdered sugar
2oz cream cheese, softened
¼ cup butter, softened
¼ cup strawberry jam
1 cup dried strawberries, chopped
1 cup red candy melts (from 14-oz bag), melted
2 bags (14 oz each) pink candy melts or coating wafers, melted
36 paper lollipop sticks
1 large block white plastic foam
½ cup Betty Crocker Decorating Decors pink sugar
Directions:
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely.
Line cookie sheet with waxed paper. In large bowl, beat powdered sugar, cream cheese, butter and jam with electric mixer on medium speed until blended. Crumble cake into cream cheese mixture; mix well. Stir in dried strawberries. Shape into 2-inch balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
Spoon about 2 tablespoons melted red candy into pink candy; swirl gently. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into swirled candy to cover; tap off excess. (Spoon more red candy into pink candy as needed.) Poke opposite end of stick into foam block. Sprinkle with pink sugar. Let stand until set.
Source: bettycrocker.com
This recipe was made for children, but aren’t we all children on the inside? It features a fun little propeller top like an airplane, but I’m only going to feature the directions for the marshmallow part of the cake pop.
Ingredients:
1 box chocolate cake mix
1 container of frosting (I used vanilla)
1 bag baking chocolate (color of your propeller)
1 bag baking chocolate (color for the cake pop)
1 bag marshmallows
Styrofoam for the cake pop stand.. I wrapped mine with craft paper.
Paper straws or sticks.
Directions:
Make cake per package directions in whatever pan you like. Once the cake is baked and cooled, crumble it up into a big mixing bowl. Then slowly stir in the frosting spoon by spoonful until its sticky. Careful not to add too much frosting or else it won’t form properly.
Assemble: rip half a marshmallow, using your hands cake on the cake and mold it into a ball. Stick the straw into the cake pop. Stick into the stand, repeat for all. Then freeze for about 30 minutes.
Melt your chocolate per package directions inside a mug, or something deeper rather than wider. Add a tiny bit of vegetable oil to make the chocolate easier to dip if needed.
Dip each cake pop into the chocolate, then stick a propeller on top, then refrigerate until serving time.
Source: cakestudent.com
I LOVE CHEESECAKE! So to have it in an easy to eat form like a cake pop is perfect for my cheesecake snacking needs. Check out this awesome recipe!
Ingredients:
5 8-oz. pkgs cream cheese, room temperature
2 cups sugar
1/4 cup all-purpose flour
1/4 tsp salt
5 large eggs
2 egg yolks
2 tsps pure vanilla extract
1/4 cup heavy cream
boiling water as needed
thirty-forty 8-inch lollipop sticks
1 lb. chocolate, finely chopped
2 tbsps vegetable shortening
Directions:
Position oven rack in the middle of the oven and preheat to 325°F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed.
Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan.
Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball.
Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate.
In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined.
Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.)
Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.
**Source: **userealbutter.com
There you have it! Ten delicious cake pop recipes that are sure to brighten your day with a touch of sweetness! Are you interested in trying any of these recipes? Perhaps you know of a cool sounding cake pop recipe?