20 Delicious Cake Pops Recipes for Every Occasion

Dive into the sweet, bite-sized world of cake pops with our roundup of 20 Delicious Cake Pops Recipes for Every Occasion! Whether you’re celebrating a special milestone or just craving a little treat, these easy-to-make delights are sure to bring joy to your kitchen and smiles to everyone’s faces. From classic flavors to creative twists, there’s a cake pop here for every taste and moment. Let’s get popping!

Classic Vanilla Cake Pops

These Classic Vanilla Cake Pops are a bite-sized delight, perfect for parties or as a sweet treat to brighten any day.

Ingredients

• 1 box vanilla cake mix (plus ingredients listed on the box: typically eggs, oil, and water)
• 1/2 cup vanilla frosting
• 1 tablespoon vegetable oil
• 12 ounces white chocolate chips
• 1/4 teaspoon vanilla extract
• Sprinkles for decoration
• Lollipop sticks

Instructions

1. Prepare the vanilla cake according to the box instructions and let it cool completely.
2. Crumble the cooled cake into a large bowl and mix in 1/2 cup vanilla frosting until the mixture holds together when pressed.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 15 minutes.
4. In a microwave-safe bowl, melt 12 ounces white chocolate chips with 1 tablespoon vegetable oil, stirring every 30 seconds until smooth. Stir in 1/4 teaspoon vanilla extract.
5. Dip the tip of each lollipop stick into the melted chocolate, then insert into a cake ball. Dip the entire cake pop into the chocolate, allowing excess to drip off, then decorate with sprinkles.
6. Place the cake pops upright in a styrofoam block to set. Serve once the chocolate has hardened.

The magic of these cake pops lies in their moist, cakey center enveloped in a crisp chocolate shell—a textural dream come true.

Tip: For an extra smooth coating, tap your wrist gently while holding the cake pop to help excess chocolate drip off evenly.

Chocolate Lover’s Cake Pops

These Chocolate Lover’s Cake Pops are the perfect bite-sized treat for when you need a chocolate fix, combining rich cake with a smooth chocolate coating for irresistible decadence.

Ingredients

• 1 box chocolate cake mix (plus ingredients listed on the box)
• 1/2 cup chocolate frosting
• 1 lb chocolate candy melts
• 2 tbsp vegetable oil
• 1/4 cup sprinkles (optional)

Instructions

1. Prepare the chocolate cake according to the box instructions and let it cool completely.
2. Crumble the cooled cake into a large bowl and mix in 1/2 cup chocolate frosting until the mixture holds together when pressed.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 15 minutes.
4. In a microwave-safe bowl, melt the chocolate candy melts with 2 tbsp vegetable oil in 30-second intervals, stirring until smooth.
5. Dip the tip of a lollipop stick into the melted chocolate, then insert it into a cake ball. Repeat for all cake pops.
6. Dip each cake pop into the melted chocolate, allowing the excess to drip off. If using, sprinkle with sprinkles while the chocolate is still wet.
7. Stand the cake pops upright in a styrofoam block to set. Allow them to harden completely before serving.

The magic of these cake pops lies in their perfect balance of moist cake and crisp chocolate shell, making them a hit at any gathering.

Tip: For an extra chocolatey experience, use dark chocolate candy melts and drizzle with white chocolate after dipping.

Red Velvet Cake Pops with Cream Cheese Frosting

These Red Velvet Cake Pops with Cream Cheese Frosting are a bite-sized delight, combining the classic flavors of red velvet with the creamy tang of cream cheese, perfect for any celebration or sweet craving.

Ingredients

• 1 box red velvet cake mix (plus ingredients listed on the box)
• 1 cup cream cheese frosting
• 2 cups white chocolate chips
• 1 tablespoon vegetable oil
• Sprinkles for decoration

Instructions

1. Prepare the red velvet cake according to the box instructions and let it cool completely.
2. Crumble the cooled cake into a large bowl and mix in 1 cup of cream cheese frosting until well combined.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 15 minutes.
4. In a microwave-safe bowl, melt 2 cups of white chocolate chips with 1 tablespoon of vegetable oil, stirring every 30 seconds until smooth.
5. Dip the tip of a lollipop stick into the melted chocolate, then insert it into a cake ball. Repeat for all balls.
6. Dip each cake pop into the melted chocolate, tapping off excess, and decorate with sprinkles while still wet. Place upright in a styrofoam block to set.

The magic of these cake pops lies in their perfect balance of moist cake and creamy frosting, all encased in a smooth white chocolate shell for a treat that’s as fun to make as it is to eat.

Tip: For an extra smooth coating, ensure your melted chocolate is at the right consistency—thin enough to dip but thick enough to coat.

Lemon Zest Cake Pops

These Lemon Zest Cake Pops are a burst of sunshine in every bite, perfect for brightening up any occasion with their tangy sweetness.

Ingredients

• 1 box lemon cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tbsp lemon zest
• 1/2 cup cream cheese frosting
• 2 cups white chocolate chips
• 1 tbsp coconut oil
• Sprinkles for decoration

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking pan.
2. In a large bowl, mix the lemon cake mix, water, vegetable oil, and eggs until smooth. Stir in 1 tbsp lemon zest.
3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
4. Crumble the cooled cake into a large bowl. Mix in 1/2 cup cream cheese frosting until the mixture holds together when pressed.
5. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 15 minutes.
6. In a microwave-safe bowl, melt 2 cups white chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
7. Dip the tip of each cake pop stick into the melted chocolate, then insert into a cake ball. Dip the entire cake pop into the chocolate, allowing excess to drip off. Decorate with sprinkles immediately.
8. Place the cake pops upright in a styrofoam block to set. Serve once the chocolate has hardened.

The secret to these cake pops’ irresistible flavor is the fresh lemon zest mixed right into the batter, offering a bright contrast to the sweet white chocolate coating.

Tip: For an extra zesty kick, add a little more lemon zest to the melted chocolate before dipping.

Strawberry Shortcake Pops

These Strawberry Shortcake Pops are a fun twist on the classic dessert, perfect for parties or a sweet treat on a sunny afternoon.

Ingredients

• 1 cup fresh strawberries, hulled and diced
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup milk
• 1/2 tsp salt
• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• 10 popsicle sticks

Instructions

1. In a bowl, mix strawberries with 1/4 cup granulated sugar and 1 tsp vanilla extract. Let sit for 30 minutes to macerate.
2. Preheat oven to 375°F. In a food processor, combine flour, cold butter, milk, and salt. Pulse until dough forms.
3. Roll dough into 10 small balls and place on a baking sheet. Bake for 15 minutes until lightly golden. Let cool.
4. Whip heavy cream with 1 tbsp powdered sugar until stiff peaks form.
5. Assemble pops by splitting each shortcake ball in half, spooning strawberries and a dollop of whipped cream in the middle, then sandwiching back together. Insert a popsicle stick into each.
6. Freeze for at least 1 hour before serving.

The combination of juicy strawberries, fluffy cream, and tender shortcake creates a delightful contrast in every bite, all on a handy stick for mess-free enjoyment.

Tip: For an extra touch, drizzle melted white chocolate over the pops before freezing.

Cookies and Cream Cake Pops

These Cookies and Cream Cake Pops are a delightful twist on the classic cake pop, combining the rich flavors of chocolate and cream for a bite-sized treat that’s perfect for any occasion.

Ingredients

• 1 box chocolate cake mix (plus ingredients listed on the box)
• 1 cup cream cheese frosting
• 1 cup crushed Oreo cookies
• 2 cups white chocolate chips
• 1 tablespoon vegetable oil
• Additional crushed Oreo cookies for decoration

Instructions

1. Prepare the chocolate cake according to the box instructions and let it cool completely.
2. Crumble the cooled cake into a large bowl and mix in 1 cup cream cheese frosting and 1 cup crushed Oreo cookies until well combined.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes.
4. In a microwave-safe bowl, melt 2 cups white chocolate chips with 1 tablespoon vegetable oil in 30-second intervals, stirring until smooth.
5. Dip the tip of a lollipop stick into the melted chocolate, then insert it into a cake ball. Dip the entire cake pop into the chocolate, allowing the excess to drip off.
6. Sprinkle with additional crushed Oreo cookies before the chocolate sets. Place upright in a styrofoam block to dry completely.

The magic of these cake pops lies in the perfect balance of creamy frosting and crunchy Oreo bits, making every bite a delightful surprise.

Tip: For an extra smooth coating, tap your wrist gently while holding the cake pop to remove any excess chocolate.

Peanut Butter Chocolate Cake Pops

These Peanut Butter Chocolate Cake Pops are the perfect bite-sized treat, combining the rich flavors of peanut butter and chocolate in a fun, pop-able form.

Ingredients

• 1 box chocolate cake mix (plus ingredients listed on the box)
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 tbsp coconut oil
• 1/4 cup crushed peanuts (for garnish)

Instructions

1. Prepare the chocolate cake according to the box instructions and let it cool completely.
2. Crumble the cooled cake into a large bowl. Add 1/2 cup creamy peanut butter, 1/2 cup powdered sugar, and 1 tsp vanilla extract. Mix until well combined.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes.
4. In a microwave-safe bowl, melt 2 cups semi-sweet chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
5. Dip each cake ball into the melted chocolate, allowing the excess to drip off. Sprinkle with crushed peanuts before the chocolate sets.
6. Place the coated cake pops back on the parchment paper and refrigerate until the chocolate is firm, about 15 minutes.

The magic of these cake pops lies in the creamy peanut butter center that contrasts beautifully with the crisp chocolate shell. They’re a hit at parties and make for a delightful homemade gift.

Tip: For smoother dipping, ensure your cake balls are completely frozen and your chocolate is at the perfect dipping consistency—not too thick or too runny.

Salted Caramel Cake Pops

These Salted Caramel Cake Pops are the perfect bite-sized treat, combining rich caramel flavors with a hint of sea salt for a delightful contrast.

Ingredients

• 1 box (15.25 oz) yellow cake mix, plus ingredients listed on the box
• 1/2 cup salted caramel sauce, plus 2 tbsp for drizzling
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp sea salt
• 1 package (12 oz) white chocolate chips
• Lollipop sticks

Instructions

1. Prepare the yellow cake mix according to the package directions and bake in a 9×13 inch pan. Let cool completely.
2. Crumble the cooled cake into a large bowl. Mix in 1/2 cup salted caramel sauce, softened butter, powdered sugar, and 1/2 tsp sea salt until well combined.
3. Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 30 minutes.
4. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
5. Dip the tip of each lollipop stick into the melted chocolate, then insert into a cake ball. Dip the entire cake pop into the chocolate, allowing excess to drip off.
6. Sprinkle lightly with remaining sea salt and drizzle with 2 tbsp caramel sauce. Let set on parchment paper.

The magic of these cake pops lies in the perfect balance of sweet caramel and sea salt, creating a sophisticated flavor profile that’s surprisingly simple to achieve.

Tip: For a smoother coating, tap the stick gently against the side of the bowl to remove excess chocolate.

Espresso Infused Cake Pops

These Espresso Infused Cake Pops are a delightful twist on the classic treat, combining the rich flavor of coffee with the sweet, creamy texture of cake pops. Perfect for coffee lovers and dessert aficionados alike!

Ingredients

• 1 box of chocolate cake mix (plus ingredients listed on the box)
• 1/2 cup of freshly brewed espresso, cooled
• 1/2 cup of chocolate frosting
• 1 cup of dark chocolate chips
• 1 tbsp of coconut oil
• 1/4 cup of crushed espresso beans for garnish

Instructions

1. Prepare the chocolate cake according to the box instructions, substituting the water with 1/2 cup of cooled espresso. Bake as directed and let cool completely.
2. Crumble the cooled cake into a large bowl. Mix in 1/2 cup of chocolate frosting until the mixture is moist and can hold its shape when rolled.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 15 minutes to firm up.
4. In a microwave-safe bowl, melt 1 cup of dark chocolate chips with 1 tbsp of coconut oil in 30-second intervals, stirring until smooth.
5. Dip the tip of each cake pop stick into the melted chocolate, then insert into the cake balls. Dip each cake pop into the chocolate, tapping off the excess, and sprinkle with crushed espresso beans before the chocolate sets.
6. Place the cake pops upright in a styrofoam block or cake pop stand to set completely, about 30 minutes.

The espresso infusion not only adds a deep coffee flavor but also keeps the cake pops incredibly moist. The crushed espresso beans on top provide a delightful crunch and an extra caffeine kick.

Tip: For a smoother dipping process, ensure your chocolate is fully melted but not too hot, and work quickly before it starts to thicken.

Funfetti Cake Pops

Who can resist the charm of Funfetti Cake Pops? These bite-sized delights are not only a feast for the eyes but also a party in your mouth, perfect for celebrations or just because!

Ingredients

• 1 box funfetti cake mix (plus ingredients listed on the box: typically 3 eggs, 1/2 cup vegetable oil, 1 cup water)
• 1/2 cup vanilla frosting
• 1 tbsp rainbow sprinkles
• 12 oz white chocolate chips
• 1 tsp vegetable oil
• Lollipop sticks

Instructions

1. Preheat your oven to 350°F. Prepare the funfetti cake mix according to the package instructions using the eggs, vegetable oil, and water. Bake in a 9×13 inch pan for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
2. Crumble the cooled cake into a large bowl. Add 1/2 cup vanilla frosting and mix until the cake crumbs are moist and can hold together when pressed.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Insert a lollipop stick into each ball. Freeze for at least 30 minutes to firm up.
4. In a microwave-safe bowl, melt the white chocolate chips with 1 tsp vegetable oil in 30-second intervals, stirring until smooth. Dip each cake pop into the melted chocolate, allowing excess to drip off. Immediately sprinkle with rainbow sprinkles.
5. Stand the cake pops upright in a styrofoam block or cake pop stand to set. The chocolate will harden in about 15 minutes at room temperature.

The magic of these cake pops lies in their surprise confetti center, making every bite a colorful celebration. They’re as fun to make as they are to eat!

Tip: For a smoother coating, tap your wrist lightly after dipping to shake off any excess chocolate.

Coconut Lime Cake Pops

These Coconut Lime Cake Pops are a tropical twist on the classic cake pop, combining zesty lime and sweet coconut for a bite-sized treat that’s bursting with flavor.

Ingredients

• 1 box white cake mix (plus ingredients listed on the box)
• 1 cup shredded coconut
• Zest of 2 limes
• 2 tbsp lime juice
• 1/2 cup cream cheese frosting
• 2 cups white chocolate chips
• 1 tbsp coconut oil
• Additional shredded coconut for decorating

Instructions

1. Prepare the white cake mix according to the package instructions. Once baked and cooled, crumble the cake into a large bowl.
2. Add 1 cup shredded coconut, zest of 2 limes, 2 tbsp lime juice, and 1/2 cup cream cheese frosting to the crumbled cake. Mix until well combined.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes to firm up.
4. In a microwave-safe bowl, melt 2 cups white chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
5. Dip the tip of a lollipop stick into the melted chocolate, then insert it into a cake ball. Dip the entire cake pop into the chocolate, allowing excess to drip off.
6. Sprinkle with additional shredded coconut before the chocolate sets. Place upright in a styrofoam block to dry completely.

The combination of tangy lime and sweet coconut in these cake pops creates a refreshing flavor that’s perfect for spring celebrations or as a bright treat any time of year.

Tip: For an extra lime kick, add a drop of lime extract to the melted chocolate before dipping.

Pumpkin Spice Cake Pops

These Pumpkin Spice Cake Pops are the perfect bite-sized treat, combining the cozy flavors of pumpkin spice with the fun, handheld appeal of cake pops.

Ingredients

• 1 box (15.25 oz) pumpkin spice cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup cream cheese frosting
• 1 tsp pumpkin pie spice
• 1 package (12 oz) white chocolate chips
• 1 tbsp coconut oil
• 24 lollipop sticks

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking pan.
2. In a large bowl, mix the pumpkin spice cake mix, water, vegetable oil, and eggs until well combined. Pour the batter into the prepared pan.
3. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
4. Crumble the cooled cake into a large bowl. Add the cream cheese frosting and pumpkin pie spice, mixing until the cake holds together when pressed.
5. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Insert a lollipop stick into each ball. Freeze for 30 minutes.
6. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Dip each cake pop into the melted chocolate, allowing the excess to drip off. Place them back on the parchment paper to set.

The magic of these cake pops lies in their moist, spiced interior contrasted with the crisp white chocolate shell—a delightful texture play in every bite.

Tip: For an extra festive touch, sprinkle the cake pops with a little extra pumpkin pie spice before the chocolate sets.

Banana Bread Cake Pops

Who says banana bread can’t be fun? These Banana Bread Cake Pops are a playful twist on the classic, perfect for parties or as a sweet treat any day of the week.

Ingredients

• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/3 cup melted unsalted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup semi-sweet chocolate chips
• 1 tablespoon coconut oil
• Lollipop sticks
• Sprinkles (optional)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, mix the mashed bananas, 1/2 cup granulated sugar, 1/4 cup brown sugar, melted butter, egg, and 1 teaspoon vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Gradually add to the banana mixture, stirring just until combined. Fold in the chocolate chips.
4. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
5. Crumble the cooled banana bread into a large bowl. Roll into 1-inch balls and place on a baking sheet lined with parchment paper. Insert a lollipop stick into each ball.
6. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Dip each cake pop into the chocolate, allowing excess to drip off. Decorate with sprinkles if desired. Let set on parchment paper.

These cake pops bring the cozy flavor of banana bread into a bite-sized, shareable form, with a delightful chocolate shell that adds a bit of crunch.

Tip: For extra flavor, toast the banana bread crumbs in the oven at 300°F for 10 minutes before rolling into balls.

Mint Chocolate Chip Cake Pops

These Mint Chocolate Chip Cake Pops are a delightful twist on the classic cake pop, combining the refreshing taste of mint with rich chocolate chips for a treat that’s perfect for any occasion.

Ingredients

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box
• 1/2 cup mint chocolate chips
• 1/2 teaspoon peppermint extract
• 1 can (16 oz) chocolate frosting
• 1 package (12 oz) green candy melts
• 1 tablespoon vegetable oil
• Lollipop sticks

Instructions

1. Prepare the chocolate cake mix according to the package instructions. Let it cool completely.
2. Crumble the cooled cake into a large bowl. Add 1/2 cup mint chocolate chips, 1/2 teaspoon peppermint extract, and half the can of chocolate frosting. Mix until well combined.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes.
4. Melt the green candy melts with 1 tablespoon vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
5. Dip the tip of each lollipop stick into the melted candy, then insert into a cake ball. Dip the entire cake pop into the candy coating, letting the excess drip off. Place back on the parchment paper to set.
6. Once set, these cake pops offer a perfect balance of minty freshness and chocolatey richness, making them a hit at parties or as a special homemade gift.

Tip: For an extra minty flavor, add a few drops of peppermint extract to the candy melts before dipping.

Blueberry Lemonade Cake Pops

These Blueberry Lemonade Cake Pops are a delightful twist on the classic cake pop, combining the tangy zest of lemon with the sweet burst of blueberries for a treat that’s as fun to make as it is to eat.

Ingredients

• 1 box (15.25 oz) lemon cake mix
• 1 cup fresh blueberries, plus extra for garnish
• 1/2 cup lemonade, at room temperature
• 1/3 cup vegetable oil
• 3 large eggs
• 1 tub (16 oz) vanilla frosting
• 1 package (12 oz) blue candy melts
• 1 tbsp shortening
• 24 lollipop sticks

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking pan.
2. In a large bowl, combine the lemon cake mix, 1 cup fresh blueberries, lemonade, vegetable oil, and eggs. Beat on medium speed for 2 minutes until smooth.
3. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
4. Crumble the cooled cake into a large bowl. Mix in half of the vanilla frosting until the mixture holds together when pressed.
5. Roll the mixture into 1.5-inch balls and place them on a parchment-lined tray. Freeze for 15 minutes.
6. Melt the blue candy melts with 1 tbsp shortening in a microwave-safe bowl, stirring every 30 seconds until smooth.
7. Dip the tip of each lollipop stick into the melted candy, then insert into a cake ball. Dip the entire cake pop into the candy melts, tapping off excess. Garnish with a fresh blueberry and let set on parchment paper.

The secret to these cake pops is the fresh blueberries mixed right into the batter, offering a juicy surprise in every bite. Perfect for summer picnics or as a vibrant addition to your dessert table.

Tip: For smoother dipping, make sure your candy melts are fully melted but not too hot, and work quickly before they start to set.

Raspberry White Chocolate Cake Pops

These Raspberry White Chocolate Cake Pops are a delightful treat that combines the tartness of raspberries with the sweetness of white chocolate, perfect for any celebration or just because!

Ingredients

• 1 box vanilla cake mix (plus ingredients listed on the box)
• 1/2 cup raspberry jam
• 1/2 cup cream cheese frosting
• 1 cup white chocolate chips
• 1 tbsp coconut oil
• 1/4 cup freeze-dried raspberries, crushed
• Lollipop sticks

Instructions

1. Prepare the vanilla cake according to the box instructions and let it cool completely.
2. Crumble the cooled cake into a large bowl and mix in 1/2 cup raspberry jam and 1/2 cup cream cheese frosting until well combined.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes.
4. Melt 1 cup white chocolate chips with 1 tbsp coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
5. Dip the tip of each lollipop stick into the melted chocolate, then insert into the cake balls. Dip each cake pop into the chocolate, allowing the excess to drip off.
6. Sprinkle with crushed freeze-dried raspberries before the chocolate sets. Let them harden on the parchment paper.

The combination of creamy white chocolate and tangy raspberry creates a pop of flavor that’s irresistibly smooth and fruity.

Tip: For an extra glossy finish, add a teaspoon of vegetable oil to the white chocolate before melting.

Tiramisu Inspired Cake Pops

Transform the classic Italian dessert into bite-sized delights with these Tiramisu Inspired Cake Pops, perfect for your next coffee break or party favor.

Ingredients

• 1 cup vanilla cake crumbs (from about 1/2 of a 9-inch cake)
• 1/4 cup mascarpone cheese
• 2 tbsp strong brewed coffee, cooled
• 1 tbsp coffee liqueur (optional)
• 1/4 cup powdered sugar
• 1/2 cup dark chocolate chips
• 1 tsp coconut oil
• 24 lollipop sticks
• 2 tbsp cocoa powder, for dusting

Instructions

1. In a large bowl, combine vanilla cake crumbs, mascarpone cheese, cooled coffee, coffee liqueur (if using), and powdered sugar. Mix until evenly moist and the mixture holds together when pressed.
2. Roll the mixture into 24 small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Freeze for 30 minutes to firm up.
3. Melt dark chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
4. Dip the tip of each lollipop stick into the melted chocolate, then insert into a cake ball. Repeat with all balls, then return to the freezer for 10 minutes to set.
5. Dip each cake pop into the remaining melted chocolate, tapping off excess, and place back on the parchment paper. Dust lightly with cocoa powder before the chocolate sets.
6. Let the cake pops stand at room temperature until the chocolate is completely set, about 1 hour.

These cake pops capture the creamy, coffee-kissed essence of tiramisu in a fun, handheld form, with the mascarpone adding a luxurious richness.

Tip: For a non-alcoholic version, simply omit the coffee liqueur and add an extra tablespoon of brewed coffee.

Matcha Green Tea Cake Pops

These Matcha Green Tea Cake Pops are a delightful twist on the classic cake pop, infusing the earthy tones of matcha into every bite.

Ingredients

• 1 box vanilla cake mix (plus ingredients listed on the box)
• 1 cup vanilla frosting
• 2 tbsp matcha green tea powder
• 1 lb white chocolate, melted
• Lollipop sticks
• Sprinkles for decoration (optional)

Instructions

1. Prepare the vanilla cake mix according to the package instructions and bake. Let it cool completely.
2. Crumble the cooled cake into a large bowl. Add 1 cup vanilla frosting and 2 tbsp matcha green tea powder. Mix until well combined.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 15 minutes to firm up.
4. Insert a lollipop stick into each ball. Dip each cake pop into the melted white chocolate, tapping off the excess. Decorate with sprinkles if desired.
5. Place the cake pops upright in a styrofoam block to set. Let them harden for about 30 minutes before serving.

The matcha not only adds a vibrant color but also a subtle bitterness that balances the sweetness of the cake and frosting perfectly.

Tip: For an extra matcha kick, dust the finished cake pops with a little more matcha powder before the chocolate sets.

Carrot Cake Pops with Cream Cheese Drizzle

These Carrot Cake Pops with Cream Cheese Drizzle are the perfect bite-sized treat, combining the cozy flavors of carrot cake with a luscious cream cheese finish.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tbsp milk
• Lollipop sticks

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
3. In another bowl, beat 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1/2 cup vegetable oil, and 1 tsp vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients, then fold in the carrots and walnuts.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
6. Crumble the cooled cake into a large bowl. Roll into 1-inch balls and insert a lollipop stick into each.
7. For the drizzle, beat 4 oz softened cream cheese, 1/2 cup powdered sugar, and 1 tbsp milk until smooth. Drizzle over the cake pops.
8. Chill for 30 minutes before serving. The cream cheese drizzle adds a tangy contrast to the sweet, spiced cake, making these pops irresistibly moist and flavorful.

Tip: For an extra crunch, roll the cake pops in additional chopped walnuts before the drizzle sets.

Dark Chocolate Raspberry Cake Pops

These Dark Chocolate Raspberry Cake Pops are a decadent treat that combines the rich flavor of dark chocolate with the tart sweetness of raspberries, perfect for any celebration or just because!

Ingredients

• 1 box (15.25 oz) dark chocolate cake mix
• 1/2 cup seedless raspberry jam
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 12 oz dark chocolate melting wafers
• 1 tbsp coconut oil
• 1/4 cup freeze-dried raspberries, crushed
• Lollipop sticks

Instructions

1. Prepare the dark chocolate cake mix according to package instructions and let it cool completely.
2. Crumble the cooled cake into a large bowl. Add 1/2 cup raspberry jam, 1/2 cup softened butter, 1/2 cup powdered sugar, and 1 tsp vanilla extract. Mix until well combined.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes.
4. In a microwave-safe bowl, melt 12 oz dark chocolate wafers with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
5. Dip the tip of each lollipop stick into the melted chocolate, then insert into a cake ball. Dip the entire cake pop into the chocolate, allowing excess to drip off.
6. Sprinkle with crushed freeze-dried raspberries before the chocolate sets. Place upright in a styrofoam block to harden completely.

The combination of moist cake, tangy raspberry, and rich dark chocolate creates a pop that’s irresistibly smooth and bursting with flavor.

Tip: For a smoother coating, tap the stick gently against the side of the bowl to remove excess chocolate.

Conclusion

With 20 scrumptious cake pops recipes, there’s a perfect treat for every occasion! We hope this roundup inspires you to whip up some delightful bites. Don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for easy access. Happy baking, and enjoy the sweet moments these cake pops will surely bring to your gatherings!