How to Make Cake Pops

Cake pops

Cake Pops are all the craze these days, and they are easier to make than you think! There’s no need for cake pop makers when you can make them at home! Cake is so much more fun to eat when it’s on a stick!

Holy moly guys, it’s hard to believe it but here at CenterCutCook, we celebrated our first anniversary two days ago on December 10th! Last year on December 10th is when my very first post, Fast and Easy Chocolate Chip Pancakes was posted.  Actually, there were a couple of others that were posted earlier but the pictures were SO awful that I yanked them. But nonetheless, it’s been a year, and what a year it’s been! Here are a few fun facts for you.

  1. 168 recipes have been posted in 41 different categories
  2. There have been 652 comments
  3. Over 1.1 million people have viewed CenterCutCook’s recipes
Thanks to all of you who have been following along, I’m super excited for year two of CenterCutCook and look forward to sharing more recipes with you!
Now let’s celebrate with these Cake Pops! They seem to be all the craze these days, in fact, even my 16 year old nephew asked for a cake pop maker for Christmas (yes, they sell cake pop makers!). Really though, they are so easy to make that you don’t need a special machine to enjoy them. Since they’re so easy to make, I figured I’d guide you through the steps you’ll take to make Cake Pops at home. The process is all very similar to making Cake Balls, and since I already posted a “How to Make Cake Balls” guide, I’ll be referring to that initially.
  1. Begin by baking a Devil’s Food Cake in a 9×13 inch pan, according to package directions. I prefer Devil’s Food Cake with fudge frosting, but choose any cake/frosting combo you’d like. When the cake is done baking, allow it to cool for about 30 minutes.
  2. When the cake has cooled, break it into chunks and place the chunks in your mixer bowl. Add 3/4 jar of frosting (I use fudge frosting) to the mixer bowl and mix on low to incorporate frosting into the cake.
  3. Place the cake/frosting mixture in the freezer for about 20-30 minutes. This will allow the mixture to firm up and will make forming balls much easier.
  4. While the mixture is firming up in the freezer, line a baking sheet with parchment paper or wax paper.
  5. Begin forming 1 inch balls out of the cake/frosting mixture. I use one tablespoon of mixture for each ball.
  6. When all of the balls are formed, place a stick in each ball. I bought the pack of sticks at Jo-Ann Fabrics in the cake decorating section. They were Wilton brand 6 inch lollipop sticks. Amazon also sells them.
     Cake pops 3

  7. Place the pan with the cake pops in the freezer and allow to firm up for at least 20-30 minutes. This will make the dipping process easier.
  8. Now for the dipping process. In order to make the cake pops look nice, after you dip them, they need to stand up to dry. Some people buy a chunk of styrofoam from the fabric store for this, however, I really didn’t want to spend money on something that wouldn’t get used very often. I thought of trying a colander, but the holes were too small. Really, I should’ve just asked my husband for help. His job includes lots of problem solving, usually complex problems, so he’s a natural at thinking outside of the box. He saw me in the kitchen trying various things to get the pops to stand when he asked what I was doing. When I explained I was trying to find a way to get the pops to stand up, he suggested I use a box and cut slits into the top. Way to think outside of the box, using a box! It worked perfectly.
  9. When the cake balls are firm, melt the vanilla almond bark according to package directions. I just got some feedback recently, (Thanks Aunt Shirley), that white chocolate chips don’t melt very good for this. I’ve always used white/vanilla almond bark with great success, so I recommend that over white chocolate chips. 
     Cake pops 4
  10. Remove a few cake pops from the freezer at a time to dip so that the others don’t soften up. Dip each cake pop in the melted almond bark to coat, then allow any excess to drip off. Immediately top with sprinkles before the coating starts to dry, then place the pop upright to dry. I used a cardboard box and punched holes in it with scissors for this part. Once they are dry, you can wrap them individually (the craft store sells little bags, just for this purpose), or store them in an air-tight container. They make great gifts and/or party favors!
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How to Make Cake Pops

Cake pops 2

Prep Time: 30mn
Cook Time: 35mn
Total Time: 2hr 5mn


  • 1 box devils food cake mix 
  • 1 jar fudge frosting (you’ll use 3/4 of it)
  • 1 package vanilla/white almond bark (I do not recommend using chocolate chips for this)
  • sprinkles
Need to convert the measurements? Click here!


  1. *Detailed instructions above. Bake devils food cake according to package directions. Allow it to cool.
  2. Break the cake into chunks. Place the chunks in your mixer bowl. And 3/4 of a jar frosting, and mix well.
  3. Place the cake/frosting mixture in the freezer for 20-30 minutes.
  4. Form one inch balls of cake and arrange on a baking sheet lined with wax paper.
  5. Place a 6 inch lollipop stick in each ball of cake.
  6. Place the cake pops back in the freezer to firm up, about 20-30 minutes.
  7. Melt vanilla/white almond bark according to package directions. Remove a few pops from the freezer at a time to coat. Allow additional candy coating to drip off. Top immediately with sprinkles.
  8. Allow the cake pops to dry standing up – I used a box and cut holes in it to get the pops to stand up to dry. You can also use a chunk of styrofoam.
  9. Wrap individually or store them in an air-tight container.

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Comments (17)

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  1. sm

    I made these this weekend. My trial batch before making them for my daughters class for her bday. I used rainbow chip cake & frosting w/ vanilla bark. They turned out amazing! It made 42 cookie scoop size cake pops (w/out the sticks – this time). I’m going to get more of the vanilla bark for the nxt batch though since the one pkg didn’t quite cover all 42 ;)
    Any tips on making the coating a little more even? Did u reheat the bark throughout the coating process? I did half the batch at a time w half the pkg… if this helps w tips… ty :) hope you have a wonderful day

    • Hi There SM, I really should update this post with tips that I’ve learned as I’ve gone along. Yes, I do end up reheating the bark a few times during the coating process, I also make sure I sort of tap the stick on the side of the bowl of melted candy coating so that the excess drips off good. If I do this, then one package of candy coating/almond bark is enough. The more times you do it, the easier it will get. Hope this helps. :)

      • sm

        Thank you :)

      • You’re welcome! :)

      • Patricia Conner

        It is really easy to butn the chocolate, so I use Crisco shortening to thin the almond bark. Water will ruin the almond bark. Only use about a tablespoon at a time. Hope this helps

  2. Amanda

    My husband & I have six kids between the two of us & I will be trying this soon. I have wanted to make some before but never quite knew how. I just found this site today & I am excited to try so many of your recipes!

    • I’m glad you found me Amanda! The cake pops as well as the cake balls are always a hit! Thanks for the comment. :)

  3. Anonymous

    Wondering how you stop the sticks from going through the other side of the cake pop?

  4. Fran Finkelstein

    Where can I find the cake ball guide you say you printed. And what do you use to dip the cake ball mixture into the melted chocolate bark. When I used a fork it didn’t work. I had holes and the chocolate wasn’t even. And if you wanted to decorate the balls with another color chocolate what would you use. Someone suggested a plastic bag and cut a small hole and use that to make lines or whatever.

    • I decorate mine with cookie icing it hardens… You can find it in the baking aisle with the frosting…. After it drys I wrap them.. I made faces and other things on the cake pop with this.. I even use it to put candy eyes on them

  5. Morgan Madurski

    i had bought a cake pop maker (it was super cheat, couldn’t pass it up) and quite honestly, i didn’t like it. it made the cakes too big and they would slide down the stick. it is so much easier/better to do it the traditional way.

  6. Lee-Anne Franklin

    I prefer the cake pops made in the maker not so sweet more cake

  7. Sunny Steam

    Making the mess is half the fun! Don’t need any fancy appliances :)

  8. Bunnie

    I dip my sticks in the vanilla or chocolate bark befor inserting them in the cake pops when it sets the stick is sturdier and won’t poke thru the other end… Just a little tip…

  9. Terri Becktel

    Festive. I would like to make these for Christmas and leave a couple out for Santa.

  10. sharon

    I dont know how to make the melted chocolate smooth is there a trick to it?

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