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Delicious Cake Pop Recipe with Chocolate and Buttercream Frosting Recipe

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4 from 7 reviews

Delightful homemade cake pops featuring a moist white cake base combined with creamy buttercream frosting, coated in rich dark and white chocolate melts. Perfect for parties or as a sweet treat, these cake pops are easy to make using simple ingredients and no complicated equipment.

  • Total Time: 1 hour
  • Yield: 24 servings

Ingredients

Cake

  • 15 ounce box white cake mix (prepare according to package directions in a 9×13″ pan)

Buttercream Frosting

  • 1 stick salted butter, softened
  • 2 to 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream or milk

Chocolate Coating

  • 10 ounce package dark chocolate melting wafers
  • 10 ounce package white chocolate melting wafers (preferably Ghirardelli)

Decorations

  • Sprinkles, jimmies, or other preferred decorations

Instructions

  1. Make Buttercream Frosting: In a medium bowl, whip the softened butter until smooth. Add 1 cup of powdered sugar and mix until combined. Incorporate the vanilla extract, then gradually add the remaining powdered sugar until fully incorporated. Add 1 tablespoon of heavy cream or milk to achieve a thick and creamy consistency that holds a peak.
  2. Prepare Cake Crumbs: After baking the white cake per package instructions, allow it to cool slightly. Crumble the cake into fine crumbs in a large bowl using your hands or a spoon.
  3. Mix Cake and Frosting: Add two spoonfuls of the prepared buttercream frosting to the cake crumbs. Combine well with your hands or a spoon. Gradually add more frosting as needed until the mixture holds together firmly when squeezed but is not overly sticky.
  4. Form Cake Balls: Using a cake pop press or a medium cookie scoop, scoop the cake mixture and roll it into balls. Place each onto a plate and repeat until all mixture is used. Freeze the cake balls for about 10 minutes to firm up.
  5. Melt Chocolate: Just before removing cake balls from the freezer, melt the dark chocolate and white chocolate wafers separately in microwave-safe bowls. Heat in 30-second intervals, stirring well after each to ensure smooth melting.
  6. Attach Sticks: Dip each lollipop stick into melted chocolate, then insert it into the center of a cake ball. Return the cake pops to the fridge or freezer to set the stick firmly.
  7. Coat Cake Pops: Pour melted chocolate into a narrow container or glass for easy dipping. Dip each cake pop into the chocolate, gently tapping and twirling to remove excess coating.
  8. Decorate: Before the chocolate sets, adorn the cake pops with sprinkles or desired decorations. If adding more chocolate decorations, allow the initial coating to harden first.
  9. Set and Store: Insert finished cake pops upright into a styrofoam block or a glass filled with rice. Let the chocolate set completely for about one hour. Store the cake pops in an airtight container in a cool place for 3 to 4 days.

Notes

  • Ensure the cake is slightly cooled before crumbling to avoid a mushy texture.
  • Adjust the amount of buttercream frosting so the cake balls hold together well but are not overly moist.
  • Freezing the cake balls before dipping helps maintain their shape during coating.
  • Use a narrow glass or container to dip the cake pops easily and evenly.
  • Store cake pops properly at room temperature or in a cool environment to prevent melting.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://monicarecipes.com/delicious-cake-pop-recipe-with-chocolate-and-buttercream-frosting-recipe/