Ingredients
1 box (13.25 oz) vanilla cake mix
⅓ cup neutral oil (vegetable, avocado, or canola)
1 cup milk or water
4 large eggs
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon milk (add more if needed)
12 oz candy melts (pink or white)
White nonpareils or sprinkles
Instructions
- Preheat the oven to 325-350℉ (162-175℃) based on the size of your baking pan. Follow the cake box instructions for temperature.
- Prepare the cake batter by combining the cake mix, oil, milk (or water), and eggs in a large bowl. Mix until smooth and pour the batter into a greased or lined baking pan. Bake according to the cake mix box instructions. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean 2-4 minutes before the recommended bake time.
- Once the cake is baked, transfer it immediately to a stand mixer bowl while still hot. Use the paddle attachment on low speed to crumble the cake into small pieces, or do it by hand.
- Prepare the buttercream by mixing together the butter, powdered sugar, vanilla extract, salt, and milk in a small bowl until smooth.
- Mix the buttercream into the crumbled cake until fully incorporated.
- Roll the cake mixture into 1¼-inch (3 cm) balls, weighing about 30g each. Chill the cake pops in the freezer for 15 minutes, then let them rest at room temperature for 10 minutes.
- Melt a small amount of candy melts in the microwave in 15-30 second intervals until smooth. Dip the tips of your lollipop sticks into the melted candy, then gently insert them halfway into each cake ball. Chill the cake pops in the freezer for 15 minutes.
- Once chilled, melt the remaining candy melts until smooth and thin. Dip each cake pop into the candy melt coating, ensuring it is completely submerged up to the stick. Tap gently to remove excess candy coating.
- While the coating is still wet, decorate with sprinkles or nonpareils. Place the cake pops into a styrofoam block or similar holder to dry and set.
- Repeat the process until all the cake pops are dipped and decorated.
Notes
- For best results, avoid overbaking the cake.
- You can use other flavors of cake mix, such as chocolate or strawberry, for variety.
- Experiment with different candy melt colors or drizzle chocolate on top for richer flavor.
- Sprinkles are optional but add a fun, festive touch.
- Store cake pops in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- If freezing, wrap cake pops individually and store in a freezer-safe bag or container for up to 1 month.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Dipping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 15g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
