Birthday Cake Pops
Soft and delicious birthday cake pops made without frosting! You'll need a hot cake, melting chocolate, and sprinkles.
Servings 26
Calories 95kcal
Ingredients
- 1 13.25 ounce box yellow cake mix Betty Crocker
- 1 3.4 ounce box of instant vanilla pudding
- 1 cup water
- 3 eggs
- 1/2 cup butter melted
- 3 Tbsp. sour cream
- 12 ounces melting chocolate or white almond bark
- sprinkles
More Supplies
- 6" lollipop sticks
- styrofoam blocks or cake pop holder
Instructions
- Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.
- Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake, start checking for doneness early.
- Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it's ready.
- Use a 2 Tbsp. cookie scoop to portion the dough then mash each ball between your hands a few times to soften each ball before rolling into a smooth ball. Place the balls of cake onto a baking sheet lined with parchment paper or foil to keep them from sticking.
- Chill balls in the refrigerator for 20 minutes (DO NOT FREEZE).
- Melt 1/4 cup of white candy melts according to the package instructions. Dip the tip of each lollipop stick into melted white chocolate then slide the stick into the cake pop ball, about 3/4 of the way into the ball. Repeat for all cake pops.
- Let sit at room temperature until the melting chocolate has hardened and the pops have come to room temperature (or close to it), at least 20 minutes.
- Melt the remaining white chocolate according to the package instructions. Add back any leftover melted chocolate used for dipping the sticks and stir. If the melting chocolate seems thick, add a teaspoon or two of shortening or coconut oil and stir until smooth. Let melted chocolate sit for a few minutes to cool down slightly.
- Pour melting chocolate into a glass or cup.
- Dip cake pops into the white chocolate, and tap the stick against the side of the cup to allow excess chocolate to drip off.Immediately add sprinkles.(If the chocolate cools off too much and starts to thicken, pop it back into the microwave for 15-20 seconds and stir. Continue dipping.)
- Stand cake pops upright to harden. The easiest way to do this is to use a cake pop stand or styrofoam blocks.
Video
Notes
HOW TO STORE BIRTHDAY CAKE POPS
Store at room temperature: place cake pops into an airtight container and store for up to 5 days.
Store in the refrigerator: Place into an airtight container lined with paper towels and store for up to two weeks.
Nutrition
Calories: 95kcal